Food

from Heather DeLancett and Matt Kelland on Facebook - Mitchell Tsai from Bookmarklet

2123 Fillmore Street San Francisco, CA 94115 - Mitchell Tsai from Bookmarklet

See list of 15 SF Bay chocolate shops at http://ff.im/xuBZ0 - Mitchell Tsai

"Pretty much the best Chinese food you'll find outside of Monterey Park." (in 13 reviews) (310) 575-3668 - Mitchell Tsai from Bookmarklet

There have been outbreaks of E. coli and Salmonella for at least the past decade, and the incidences of vegetable contamination are increasing in frequency. "We've studied plant pathogens on plants for a long time, but haven't studied human pathogens on plants until recently"... - Mitchell Tsai from Bookmarklet

"What we've found up to this point is that most contamination is occurring while the plants are still growing in the field," said Barak. "The most successful way to prevent contamination of fresh produce is to intervene before the harvest, not after," she said. - Mitchell Tsai

Her research has shown that pathogens like Salmonella use specific genes to colonize plants, creating an active interaction with the plant surface. "When this happens, the bacteria become almost inseparable from the vegetable," she said. - Mitchell Tsai

(310) 268-2463 - http://hoplirestaurant.com When my dad and brother came down from SF to visit, I had to find some genuine Chinese cuisine. Hop Li is the only one within a relatively close proximity that doesn't burn me or my dad's taste-buds with salt or saturate dishes with a gobildy-gook of sauce. And they don't charge for rice! - Mitchell Tsai from Bookmarklet

We came to Hop Li for lunch and were not disappointed. We know authentic Chinese food, and usually frequent our favorite restaurant in Monterey Park, but there are no comparable authentic restaurants on the Westside. Hop Li is close enough, though. - Mitchell Tsai from Bookmarklet

(310) 441-3708 http://www.hoplirestaurant.com/ 11 am - 10 pm - Mitchell Tsai

This year alone 8 percent of the seafood the FDA tested from China was tainted, and 16 percent of seafood tested from Taiwan was tainted. - Mitchell Tsai from Bookmarklet

Ron Sparks is commissioner of the state Department of Agriculture in Alabama — one of the few states that tests imported seafood for drugs like chloramphenicol, nitrofurans and malachite green, chemicals so toxic to humans that they’re banned in all food. “In some cases, between 40 and 50 percent of our tests will come out positive,” Sparks said. “That’s a disturbing number.” - Mitchell Tsai

State tests in Oklahoma, Mississippi and Georgia show similar results, all targeting seafood with the worst record of contamination: shrimp, catfish, crabmeat and tilapia imported to the U.S. from China, Taiwan, Vietnam, Malaysia and Indonesia. - Mitchell Tsai

My favorite chocolatier in San Francisco. I like them better than Guittard (Burlingame) and Scharffen Berger (Berkeley)...and way better than mass-market Girardelli (although you can get Girardelli samples for free). - Mitchell Tsai from Bookmarklet

Supposed to be the best place in Asheville. River Location - open weekdays 11-4. Arden Location - open Tue-Sat 11-4. - Mitchell Tsai from Bookmarklet

RIVER RESTAURANT 5 Riverside Drive Asheville NC, 28801 phone 828-253-4499 fax 828-253-4426 ARDEN RESTAURANT 3578 Sweeten Creek Rd Arden, NC 28704 phone 828-687-1395 fax 828-687-1396 - Mitchell Tsai

8 WALL STREET, ASHEVILLE, NORTH CAROLINA, 28801 (828) 259-9292 - Mitchell Tsai from Bookmarklet

"I loved the generous portion of smokey, chopped pork and brunswick stew. The stew was nice and thick and loaded with vegetables. Just what I would expect in a traditional Carolina BBQ spot. As an added bonus, I got a serving of vegetables with my lunch (limas and corn)." - Mitchell Tsai from Bookmarklet

Here's a BBQ list from Chowhound http://chowhound.chow.com/topics... Skylite Inn/ Bum's Lexington Barbecue #1 Allen and Sons Keaton's Bulluck's Wilber's Bill's Parker's Original Mitchell's -- 3 places in Wilson--what a dilemma! Stamey's Pappy's in Banner Elk It's amazing how many of these places are concentrated within 60-90 minute area (Goldsboro, Greenville, Wilson, etc.)... more... - Mitchell Tsai

Mon - Sat 11:00AM - 4:00 PM 7 S West St, Raleigh, NC 27603, (919) 832-8292 - Mitchell Tsai from Bookmarklet

This is the real McCoy. The Skylight's been around for over 50 years, but the Jone's family has been firing up pits on that location for another hundred years. - Mitchell Tsai from Bookmarklet

Jones and colleagues found that radioactive carbon dioxide produced from atomic bomb tests in the atmosphere absorbed by grapes can be used to accurately determine wine vintages. “Until the late 1940’s all carbon-14 in the Earth’s biosphere was produced by the interaction between cosmic rays and nitrogen in the upper atmosphere,” - Mitchell Tsai from Bookmarklet

This changed in the late 1940’s up to 1963 when atmospheric atomic explosions significantly increased the amount of C-14 in the atmosphere. When the tests stopped in 1963 a clock was set ticking — that of the dilution of this “bomb-pulse” C-14 by CO2 formed by the burning of fossil fuels.” - Mitchell Tsai

The scientists used a highly-sensitive analytical device called an accelerator mass spectrometer to determine the C-14 levels in the alcohol components of 20 Australian red wines with vintages from 1958 to 1997 and then compared these measurements to the radioactivity levels of known atmospheric samples. They found that the method could reliably determine the vintage of wines to within the vintage year. - Mitchell Tsai

Launched four years ago by a pair of childhood friends from Turin, Grom now boasts two gelaterias in that city and eight other stores in northern and central Italy. The owners, Federico Grom, 34, and Guido Martinetti, 32, said they are planning to roll out four more outlets in Italy this summer. - Mitchell Tsai from Bookmarklet

See "Nonna Bianca" (Argentina) http://friendfeed.com/search... Peru had no decent ice cream - the best place in Lima (4Q) tasted awful (grainy chocolate). I think Argentina is #2 in the world for ice cream (after Italy). No decent ice cream in the San Francisco bay area (even after living there for 3 years). - Mitchell Tsai

"The newcomer to the zoo that is bacon-centric food experiments - please give a round of applause for the Bacon Cheese Turtleburger. Created the day the Saints made their first appearance at the big dance, these little guys are sure to be a fan favorite. Who doesn't love a lot of meat on Super Bowl Sunday? Handmade ground beef patties are topped with sharp cheddar cheese and then wrapped in a bacon weave before the Hebrew Nationals are inserted as the heads, legs and tails. Place them on a rack, cover loosely with foil and then put them into an oven heated to 400 degrees. Bake for 20-30 minutes, or until the bacon is done - cooked through and a little crispy, but not too crunchy. And voila! Perfectly cooked Bacon Cheese Turtleburgers." - Susan Beebe from Bookmarklet

BACON BURGERS?! whoa... - Susan Beebe

Today's lunch special - Spaghetti with sweet leaks & grilled mushrooms, splashes of white wine with crunchy bites of honey-coated smoked bacon & fresh parsley. (13 soles = $4.56) with a glass of Tabernero (15 soles = $5.26), a Peruvian wine. - Mitchell Tsai

Lovely aspects to sitting at the bar (next to two people in Peru for a wedding) are (1) seeing the chefs cook (2) being able to order from both the tapas menu & the regular menu (not allowed in the dining room) (3) Not being charged the extra 7 Soles servicio in the dining room. - Mitchell Tsai

The name Causa comes from the Incan Quechuan word ‘Kausaq,’ meaning “that which gives life.” During the colonial period in Peru, the newly arrived Spaniards adapted many of the native foods and combined them with foods they brought from Europe, creating the distinctive Peruvian cuisine that exists today. Causa is one of these hybrid dishes: a combination of the ancient potato, avocado and aji amarillo that are all native to Peru, and the lime, garlic, and chicken imported from Europe. Hearty yet refreshing, cool yet mildly picante, causa is an intriguing mix of the abundant flavors found in the region. - Mitchell Tsai from Bookmarklet

See also http://southamericanfood.about.com/od... - Mitchell Tsai

(1) Piedmonte Hazelnuts IGP and Pure Dark Chocolate combine to form a classic flavor. Net wt. 350g/12.3 oz. (2) Extra dark Cuor di Cacao chocolate is blended with Hazelnuts to make an intense gianduja spread with a stronger chocolate taste than the “Crema di Cioccolato” spread shown above. Net wt. 200g/7.04 oz. - Mitchell Tsai from Bookmarklet

See also Amedei http://ff.im/c43Dj and Domori http://ff.im/c444q #chocolatespread - Mitchell Tsai

Creamy Giandjua. Arriba cocoa in powder. Piedmont nuts, no milk. A pure pleasure for the palate that even satisfies anyone with an intolerance to dairy products. Net wt. 200g/7.0oz. - Mitchell Tsai from Bookmarklet

See also Amedei http://ff.im/c43Dj and Venchi http://ff.im/c43UK #chocolatespread - Mitchell Tsai

More than just a chocolate cream, it is a symposium of flavor that brings together prestigious guests: outstanding cacao from the Tessieri family's plantations, and the finest hazelnuts, selected and toasted in-house by Amedei, to release all the intense sweetness of their aroma. And then there's brown sugar, milk and top-quality vanilla. All of this is blended together with the love, experitse, and unique touch of skill the only Amedei can impart to its creations. 200g/7oz net wt. per jar. - Mitchell Tsai from Bookmarklet

High-end Nutella? - Andrew C (✓)

Andrew: My brother Eric (a foodie) sent me three chocolate spreads for my birthday 11/12. Amedei, Domori http://ff.im/c444q, and Venchi http://ff.im/c43UK All three are wonderful! (...and much better tasting than Nutella). Good presents for girlfriends IMO... #chocolatespread - Mitchell Tsai