Sunday, December 20, 2009

Coup Catering


Piccadilly Catering
We Eating TV


Tune: Hurry on Down by Nellie Lutcher


Tune: Hurry On Now (ERIK.THE.RED's Tubbified Mashdown) by Alice Russell


Tune: Getting Nowhere In a Hurry by Roy Budd

Tune: It's My Thing by Betty Moorer


Tune:
It's Your Thing by Dennis Coffey and Lyman Woodwa


Tune: It's a New Thing (It's Your Thing) w/ The Isley Brothers by De La Soul

Tune: It's My Thing by Marva Whitney


Tune:
Do Your Thing {Instrumental} by Kashmere Stage Band


Tune: Do Your Thing by Lyn Collins


Tune: It's Your Thing by Alton Ellis


Tune: Meet Me With Your Black Drawers On by Chuck Carbo


Tune: La Lechuza by Los Ahijados Cuco y Martin Valoy


And if you love Afro Colombian music and culture like I do, don't miss out on this post about Batata over at Generation Bass

And if you are in SF on Monday {today}, check the homegirl Smitten Ice Cream at 111 Minna for some holiday ice cream.


Dope dub using loop technique like The Genie. One of the only "Electronica Dub" producers that infuses Middle Eastern sounds without going cheeseball {see all the Asian Underground - Arabesque, etc etc compilations from the past decade or two}

Listen to Santero on NPR
Don't miss your opportunity to pick up some great Christmas gifts, taste the best of the Bay's food cart cuisine and get your holiday cheer on with great peeps to the soudtrack of the Bay's greatest DJs tomorrow night @ OUTSIDE IN at 330 Ritch from 6pm - 2am

Slow Jams will have holiday jam to funk up your stockings

TURKISH FUNK BREAKS PSYCHADELIC JAMS

Tune:
Doner Dunya by 3 Hur-El from Hurel Arsivi


Tune: Kol Basti also by 3 Hur-El from Hurel Arsivi


Thursday, December 17, 2009

Underground Farmers Market

Tonight is the debut of San Francisco's Underground Farmers Market
When:
Thursday December 17th, 5-11pm

Where:
2755 Bryant St, SF

Cost:
Free!!

Vendors

forageSF: Acorn flour, fresh wild mushrooms, wild fennel seeds, huckleberry jam, wild Blackberry jam, and CSF gift certificates
HeartBaker: Makes some amazing baked goods
Slow Jams: Great homemade jam
Will Schrom: Homemade sarsparilla (maybe the best soda you've ever tasted)
Captain Blankenship: Soaps and salves
Kelsey
: Gingerbread houses
Garden Fare: Edible garden gift boxes
The Golden Crust: Pies, pies, pies
The Girl From Empanada: Homemade empanadas
Lauren & Jon Bowne: Homemade Jewish deli fare (think corned beef, not gefilte fish)
Five Flavors Herbs: Wild foraged tinctures

More info on Iso Rabins & Forage SF

Tuesday, December 15, 2009

La Tanda Del Bus


This Mixtape/ Album is on repeat at Soul Cocina.
<a href="http://losrakas.bandcamp.com/album/panabay-twist-2-la-tanda-del-bus">La Tanda Del Bus intro by Los Rakas</a>

Check Papalote on the Food Network for a burrito throwdown with Bobby Flay on Feb 17th. And catch Mr E at the Little Skillet Outside In at 330 Ritch next Tuesday.

Tune: Mr. E's Badu vs Sade Mix



This weekend Bay Area journalist Dara Karr filled me in on a new kind of culinary experience... Dirt Tasting!? yeah!Ain't where ya from it's where ya at! Can you taste where ya at?

Photo via Culinate
Experience a dirt tasting
Peep Dara's video on the skate park at Defremery Park in Oakland. First time I saw Los Rakas live was at this park. "Oakland Love Supreme"


Dub Gabriel feat. U Roy- Luv n" Liv (Roots Mix)-Out 2010 by DESTROY ALL CONCEPTS

Creme Brulee Man at Fabric8
Catch Soul Cocina at Fabric8 this week for the last Fabric8 Food Fridays of the year

Sunday, December 13, 2009

OUSTIDE IN Holiday Party with LITTLE SKILLET



A holiday fundraiser for Casa De Las Madres and St Anthony Foundation

Tuesday Dec 22
330 Ritch Street
6pm - 1:30am

This party is an 18 and up event!

brought to you by

Little Skillet - Fabric8 - Papalote - Soul Cocina - Cento - Wholesome Bakery

Street Food
Top Local DJs
Art
Holiday Vendors
Family Party Vibe

FOOD BY:
Chai Cart
Slow Jams
SinigangSF
Chile Lindo
Lumpia Cart
Soul Cocina
Adobo Rollo
Gumbo Cart
Pizza Hacker
Adobo Hobo
Evil Jerk Cart
Brazilian Bites
Cookie Wag SF
That Guys Fries
Bike Basket Pies
Creme Brulee Cart
Gobba Gobba Hey
Wholesome Bakery
Good Foods Catering
El Porteno Empanadas
The Bay Area Soul Food Lady


DJs:
Mind Motion (cream of beat)
Chuey Gomez (kmel)
Doc Fu (red wine)
Umami (peaches,FML)
Selector Kirk (Sweaterfunk)
MR E (Papalote Hi Fi)
Cutso ( fingerbangerz)

Live Painting by Marcus Murray

RSVP on the
Facebook page

Monday, December 07, 2009

Baby It's Cold Outside

The first Outside In... more to come soon
thanks to the DJs:
DJ Tee Money
Yummy Melon
Chief Boima
{Boima's "Africa by the Bay" EP on Dutty Artz free release tomorrow TODAY}
Roger Mas
EKG
Selector Ben {we had to cancel his set, but look for him at the next one}
Jazzy Fausto



Two tunes from the Ital Jockey Riddim

Tune:
Inside Out by Cocoa Tea

Tune:
Eyes on the Prize by Gyptian


And don't miss the Perfect Lover tune by Pressure on the same riddim.
For more roots and culture get familiar with the Evil Jerk Cart
If ya don't know.... now ya know!

Tune: Soldier of Love by Sade via BoxKev

very big new tune from the princess Sade. Same old smooth hypnotic soul with a beat from the future. Big up all the soul soldiers of love!

Tune: Baby It's Cold Outside by Hot Lips Page and Pearl Bailey {thanks Mark!}





I'll leave you with some off beat Caribbean Christmas chunes

Tune: Dime a Vel, Mambo Navideño by Rita Indiana y los Misterios featuring Vakeró, Juliana y Daniel Santacruz

more Rita Indiana @ Tumai

Tune:
Santa Flaws! (Cocotaxi Remix) by Prince Zimboo

Follow Prince Zimbo on Twitter for daily cooky rhymes
Yeah, Prince Zimboo, Heh!



Get the music and details from Dutty Artz

Sunday, November 29, 2009

gol gappas > the new chicharrones


Chicken Skin Chicharrones from a batch of adobo from a Beacon Culinary Project class. Adobo recipe courtesey of Adobo Hobo.




Remember when I said that the good chicharrones are made by droppiong up and down in the fry oil/lard? Well I'm not sure why this is true. They seem to become more light and airy when they are dropprd in the oil and removed and dunked back in and out again. Seems like it allows more opportunity for air pockets to form. Same is true with pani puri gol gappas. In order to get them to puff up a lot, it always helps to drop them in and out and shake them around a lot. It also helps to fry fewer at a time.
video
Manjula only fries a few at a time. And she also bobs them up and down. Manjula is the best by the way. She makes a bunch of different Indian dishes from scratch. Very cool lady.




Here is the recipe for Soul Cocina Gol Gappas for Pani Puri:
For Puri
2/3 cup all purpose flour
1 cup semolina flour
1/4 cup soda water
2 teaspoon salt

Combine all ingredients together. Knead for a few minutes. Allow to rest, covered for 35 minutes. Roll thin and cut out circles. Deep fry using the dunk and lift method until GBD.

Street Art








Celebrate Sour Flour's thousandth loaf today at Monkey Club 5pm. Danny the Gastronomer will be giving away free bread. I'll make some winter squash curry to go with the bread.
Tune: Little More Oil Featuring Sister Nancy by DJ Rupture from Special Gunpowder
I first bought this album when I saw it on the shelf at Aquarius Records. I bought it because it was a 12" record with flying watermelons on it and it had a gueast spot by Sister Nancy. When I was a kid I used to do flying watermelons off of the high dive. Kids pools don't have diving boards anymore, let alone high dives. Insurance and fear is the new summer fun.


Tune: Deep Fried (Robot Koch Remix) by Rustie Vs. Cerebral Vortex from Palmsout remix sunday 91


Tune:
Snake Oil by Typical Cats


Tune: Chitlins & Cuchifritos by Joe Thomas from Fufu Stew Thanksgiving 2: Dinner With Soul

Joy Of Cooking with Joe Thomas. Funky Flute. Sly Stones "Thank You"

Please read "Back to the Land"

Saturday, November 21, 2009

Chicharrones are The New Cumbia


NeoChicharrones
ElectroChicharrones
DigitalChicharrones
NewChicharrones


These crispity clouds fit Juan Data's description of neocumbia

4505 chicharrones are spectacular. There are many varieties of Chicharrones throughout Latin America. My Dominican family {inlaws} makes chicharrones a different way. For them Chicharrones is just fried chicken. It is very tasty. Unlike the Mexican chicharrones I have eaten, the Dominican version is best eaten right out of the fryer. At La Palma, I love the chicharrones con grasa, which are best when they are still warm. They have some of the pork meat still on them and a bunch of the fat, which stays moist and flavorful. Some folks like the ones served at La Espiga de Oro, down the street. Some call these versions "regular". Are 4505 Chicharrones "regular ass" chicharrones? traditional chicharrones? I don't think they are supposed to be. Are they bad? No way. Are they fancy. Maybe. They may seem to be sold at hoity toity gringo places, maybe they are. But if places like Ritual Coffee and Kitchenette are hoity toity, then I'm cool with hoity toity. Ritual Coffee takes coffee making seriously, grinds it's own beans in house and honors the art of small batch French press brewing. Kitchenette is a green business and makes everything from scratch, from kim chee to hand pulled mozzarella to pastrami to a wide variety of in house pickles. Basically, a few very passionate food businesses sell 4505 chicharrones. They are not, however, sold at El Trebol on 22nd and Capp, nor are they sold at El Tin Tan on 16th street, two of my favorite non gringo locations in the Mission. They are not sold any any authentic Mexican place.

Underground/ D.I.Y. Ethics: Check - Ryan Farr has hustled his Zilladogs and other treats on the streets and at the Ferry Building for a while, after many years of working in kitchens. He was the chef at Orsen and Fith Floor before starting his own business. You can get your Turduckin from him too.

I studied the art of chicharrones in the begining of this year when I was working at Nopalito. Research, reading, you tube watchin', and trial and error. At the time, the Nopalito chicharrones were dense and tooth breaking. I told the chef, who is a very talented chef from Mexico who has worked in great restaurants in SF, that our chicharrones were too hard. He told me that's how they are supposed to be. Maybe so, but none of the chicharrones I buy in the Mission are rock hard like that. I asked him If I could make a batch, but he liked to be the only person to make chicharrones {among other things} He would cut the pork rind into thin strips and then blanch in water two times, then they were fried in pork lard. I told the chef about the 4505 chicharrones and said that they were fried in rice oil. We used rice oil to fry the tortillas, not the chicharrones. Only Gringo chicharrones are fried in rice oil. I wonder if they use corn or veg oil on 24th street for chicharrones, or just lard? As weeks passed, the Nopalito chicharrones became lighter and lighter. I think it was because they were blanched longer and fried slower in shorter bursts, being dropped into the fry lard and lifting out, up and down. The chef said he had been watching you tube videos and remembered seeing it done that way in Mexico. They started to get better and better and on the days when they turned out extra special we would serve them on top of a bowl of guacamole. Then one day someone came in and dropped off a bag of Chicharrones from 4505 Meats for the kitchen to taste. No one commented. Not sure if this was the first time the chef tried them. I heard the "Gringo chicharrones" are fried in rice oil.

When people say "That's way overpriced" it troubles me. What they should be saying is "that other food is way underpriced" or "that other food was produced by underpaying human beings" or "that other food was made in an irresponsible way that is harmful to the earth and human beings"....

If the 4505 chicharrones they got from Ritual were "Soggy crispy" it may be because they were not fresh. Unlike traditional chicharrones, the 4505 chicharrones are very delicate. When they are done well, the "real deal" chicharrones are tough and durable, while at the same time remaining light and airy.

I understand and support the need to preserve authenticity of products and I believe we should respect the origin and the roots of traditional dishes and ingredients. San Francisco is home to many cultures and we all borrow aspects of culture from each other. As a gringo who cooks Mexican food and food from other parts of the world, I am excited to use flavors and techniques that I have learned from other cultures to create my own cuisine. But It's important to know and respect the roots. You can't beat crushing a bag of chicharrones before opening the plastic and diving in... now that's straight gangsta.

"Gabacho" is used a lot more than "gringo" in San Francisco.

Some Soul Cocina Gabacho Tamales

Join in on a Soul Cocina Indian Feast this Monday at LOCALIZE

Wholesome Bakery will be at OUTSIDE IN
Toasty Melts will be at OUTSIDE IN on Saturday



Thursday, November 19, 2009

Yo Digo Baila


Tune: The Hour Long Soul Cocina Mix by Rajah

above photo by eviloars



Soul Cocina Chiles en Nogada photos by Slowpoke SF

Toasty Melts pork belly buns may make an appearance at OUTSIDE IN this saturday

Kike on a Bike will make an appearance at OUTSIDE IN


Got Fries? That Guys Fries will have you covered at OUTSIDE IN

Lumpia Lumpia Lumpia

Selector Ben AKA The Gumbo Man will serve his famous gumbo and select the classic hip hop and dancehall tunes for your dancing pleasures at OUTSIDE IN



The Genie, Fossil Fool, Roger Mas and more will also be performing at OUTSIDE IN



video
~from the Mission Local Street Eats feature


More from the Streets of the Bay



Monday, November 16, 2009

value meal

Value
Perception

Friday, November 13, 2009

Magic Hat Hot Dogs OUTSIDE IN

For more Bacon Wrapped Hot Dogs and San Francisco Street food come out to "OUTSIDE IN"





Al Lindrum & His Magic Hat - Come Together / Hide & Seek EP