Word: souped
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...Francisco's newest culinary hot spot, where both dishes and drinks are infused with fragrance. Chef Daniel Patterson has created recipes that use essential oils derived from such ingredients as saffron, grapefruit and coriander. Scented syrups, sugars and salts are melded into dishes like green tea-scented chicken soup and pork chops with coffee fig sauce, as well as specialty cocktails like the Fountain of Youth, whose ingredients include lime vodka, fresh cucumber-and-honeydew puree and essence of spearmint. Peers such as acclaimed chef David Kinch of the restaurant Manresa in Los Gatos, California, salute Patterson for breaking...
...Francisco's newest culinary hot spot, where both dishes and drinks are infused with fragrance. Chef Daniel Patterson has created recipes that use essential oils derived from such ingredients as saffron, grapefruit and cilantro. Scented syrups, sugars and salts are melded into dishes like green tea-- scented chicken soup and pork chops with coffee fig sauce, as well as specialty cocktails like the Fountain of Youth, whose ingredients include lime vodka, fresh cucumber and honeydew puree and essence of spearmint. Peers say Patterson is breaking new ground in the way he employs scent to amplify flavor. "Aroma really...
Kadakia said that some SAA members volunteered at a soup kitchen earlier in the day Saturday. He added that SAA participated in a cleanup alongside the Charles River to commemorate the National Gandhi Day of Service last fall—but the dance was the only event that involved collaboration with other schools...
...scours the uplands. The locals have never rated matsutake highly (they call them "dirt-termite mushrooms") and still can't believe the prices they fetch. "Before the Japanese came, there were so many songrong, we would use baskets to gather them," Sui-nong recalls. "We'd put them in soup or sell them at the market for three yuan [35?] a kilo." Today, top-quality matsutake earn pickers 150 yuan ($18) each, skyrocketing to $500 per kilogram during the meager end-of-season period. "We don't eat them anymore," Sui-nong exclaims. "It's just too expensive...
...scours the uplands. The locals have never rated matsutake highly (they call them "dirt-termite mushrooms") and still can't believe the prices they fetch. "Before the Japanese came, there were so many songrong, we would use baskets to gather them," Sui-nong recalls. "We'd put them in soup or sell them at the market for three yuan [35?] a kilo." Today, top-quality matsutake earn pickers $18 each, skyrocketing to $500 per kilogram during the meager end-of-season period. "We don't eat them anymore," Sui-nong exclaims. "It's just too expensive!" Sitting around a blazing...