It’s a gorgeous spring day in San Francisco, so I walked over to the farmers’ market at the Ferry terminal, saw lots of amazingly beautiful produce, and bought a a little of it.
^Honey in a rainbow of flavors.
^ Flowering borage (yes, I had to ask) and tubers for tasting.
^ I don’t actually like eating purple potatoes, but they are awfully pretty.
^ The Rancho Gordo heirloom bean stand had this wonderful tub of “touching beans” – don’t you just want to run your fingers through all the shiny smoothness? I could see having something like this on my coffee table for visitors to play with.
Jalebis are an Indian sweet (and, like most Indian desserts, horribly sweet).
shot Oct 30, 2004, 2:01 mins, 2.8 MB
Making Rumali Roti (“Handkerchief Bread”)
shot Oct 31, 2004, 0:52 mins
Making Naan
shot Oct 29, 2004, 1:15 mins, 1.8 MB
This was taken at an outdoor campfire feast, with a team of hired cooks. I think the darker balls of dough you see at the beginning are makki ki roti (corn bread). When you hear my voice, I’m speaking a mishmash of Italian, English, and Hindi.
Of course while we were in Porto Alegre we had to go to a churrascaria. This method of cooking originated with the gauchos of southern Brazil and is mostly about all kinds of very good meat, though there’s also a buffet of salads and vegetables, and you can get grilled cheese (in large, melty chunks, not sandwiches).
Truly some of the best meat I’ve had in my life (there are times I am thankful not to be vegetarian), and the tableside capirinha service helped to wash it all down.
I was delighted to learn that the Fogo de Chao chain is of authentic Brazilian origin and considered good, so there are a few places in the US where I’ll still be able to enjoy churrasca.
Caipirinhas mixed at the table – how very civilized!
How churrasca is served.
Fernanda emotes.
Chicken heart?
Pat Patterson
Tirthankar reconsiders his career as a churrasca chef.
Definitely NOT for low-salt diets.
Mauricio explains how it’s done.
Charlie is surprised.
Two! I only had two!
Geertjan emphasizes.
Dessert consultations.
Simon makes a point.
I’ve never seen mouthwash in a public restroom before, but it was useful.
This week I visited my colleagues in Eagan, Minnesota, to capture on film their various expertise (don’t ask me to explain what they do, I stay behind the camera for a reason). There were several other visitors, so the Eagan folks organized a traditional Minnesota potluck, with traditional Minnesota foods such as Mexican lasagna, jello salad, and other hot dishes. Those Tater Tots took me right back to childhood…
Thanks, Eagan gang, for a yummy lunch and very good company. I’ll definitely be back for your next party!
