cooking

It�s been ten years since the Michelin guide arrived in San Francisco (and I started writing about it!) so I guess it�s the right time for reflection. Ten years ago the stars seemed to go to very predictable and somewhat French-inspired restaurants. This year the balance has swung to favor the new, the modern and the diverse. Is it Michelin or San Francisco? It�s probably a bit of both. Though I'm sorry for some of those restaurants left behind that lost their stars because I believe they are still worthy I can't help but be excited by this new constellation.  While some were making a big deal over Manresa getting three stars, Commis and Campton Place rising to two stars or Kin Khao getting one, I think the really big news was the ever expanding number of restaurants on the list. An incredible 39 restaurants got a star this year with another 12 getting either 2 or 3 stars. That�s truly worth celebrating!  Here are some highlights from the party�photos courtesy of Lee Sher...

Canned tuna used to be a very inexpensive source of protein, but it isn�t necessarily anymore. The price varies depending upon where it comes from and how it�s caught. For the purposes of this review, I reviewed only sustainably caught white albacore tuna, mostly brands available at the supermarket. Generally domestic brands are more expensive than imported.  I don�t see much difference between chunk and solid, since it is always served broken up anyway. I only tried solid or water packed, not oil packed tuna which in my opinion is always tastier. I taste tested the tun drained, straight from the can. But my preferred way to serve it is in a tuna salad with mayonnaise, lemon, relish, celery and green or red onion.  1.  American Tuna  $5.99 A This pole caught Marine Stewardship Council certified sustainable tuna is packed, and one would assume caught, in Oregon. It�s tested low in mercury, the cans are bpa-free, claims to be turtle safe and dolphin safe and is 6 rath...

Nothing is more disappointing than a soggy french fry. There are lots of things I don�t just like crispy but extra crispy. Toast, onion rings, pizza crust, potato chips, breaded cutlets, pie crust, streusel. I could go on and on. And is there anything better than the crispy edges of a roast? I�m the one who wants a rare slice from the middle and a crusty slice from the end of the roast�beef, pork or lamb. There are lots of ingredients for making food crispy and many of them contain gluten, and one of them is naturally gluten free, cream of rice. Cream of rice is finely ground rice that cooks very quickly. It can be used as a hot cereal but also in recipes like this one for baked rice custard that I plan on experimenting with shortly. When used in meatballs it absorbs moisture but also helps to create a lovely crisp texture to the surface of the meatballs. I like beef meatballs to be delicate and tender made light with ricotta or moist bread crumbs, but lamb meatballs are really good wi...