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Bay Area in Oct. - jump in

APonKP's picture

Is it too early to try to tie down dates for a Bay Area fest in October? I am thinking the last of Oct. if possible, but please weigh in with opinions. This could take a lot of logistical manuvering. Since Aberwacky hasn't been here before, including as many areas as possible might be a priority. Or, she could put out a wish list and we could do our best. And even though Wolvie is familiar with many areas, maybe she has a wish list too. I am thinking that early planning might help with cheaper flights, etc.

Calling all Bay Area folks and those on the fringes (like me). Heather, Marie-Louise, Mangia, Knittermom, Nutcakes, Edna, Karen P, Jocelyn, and everyone I either don't know or can't think of. ; ) All you lurkers surface now.

disclaimer: Just because I brought this up doen't mean I consider myself in charge. This is a group effort.

PS I'm still in the throes of "stuff", and also have my grandsons all next week, so may be still absent a lot. Email me if you like.

One of the advantages of being disorderly is that one is constantly making exciting discoveries.  A.A. Milne
One of the advantages of being disorderly is that one is constantly making exciting discoveries.  A.A. Milne
Heather's picture

(post #56869, reply #1 of 281)

Count me in!

APonKP's picture

(post #56869, reply #6 of 281)

I've already counted you in. LOL!

One of the advantages of being disorderly is that one is constantly making exciting discoveries.  A.A. Milne

One of the advantages of being disorderly is that one is constantly making exciting discoveries.  A.A. Milne
Marie Louise's picture

(post #56869, reply #2 of 281)

I'm out of town Sept 29 thru Oct 7 (aahhhh, the Sequoias & Yosemite in the fall); other weekends sound great.)

APonKP's picture

(post #56869, reply #7 of 281)

How about the last of Oct,? You HAVE to be here. A lot will depend on it! : )

One of the advantages of being disorderly is that one is constantly making exciting discoveries.  A.A. Milne
One of the advantages of being disorderly is that one is constantly making exciting discoveries.  A.A. Milne
Marie Louise's picture

(post #56869, reply #10 of 281)

Yes, Ann, that weekend is open.

And Glenys, I would LOVE to meet you. IIRC, we were going to meet up here years ago, but never did. I can't remember why- Imust have been at the beach when you were in town.


Edited 7/20/2007 7:59 pm by Marie Louise

avak123's picture

(post #56869, reply #3 of 281)

Please, please count me in!!!


 

APonKP's picture

(post #56869, reply #9 of 281)

All right!! Your profile tells me you are in Dallas, and your birthday is the same as our grandson's. Is the last of Oct, good for you?

One of the advantages of being disorderly is that one is constantly making exciting discoveries.  A.A. Milne
One of the advantages of being disorderly is that one is constantly making exciting discoveries.  A.A. Milne
avak123's picture

(post #56869, reply #11 of 281)

Is the last of Oct, good for you?


I will just have to make it good for me! Would love to meet all of you.

APonKP's picture

(post #56869, reply #21 of 281)

That is great! Email me or I can send my phone # if you need anything other than what shows up here.

If anyone wants to come up here before the weekend in SF and/or Berkeley/Oakland, we could arrange a tour or two and anything else of interest on Wenesday or Thursday. Also, I am enthralled with the coast and Karen's mention of Cowgirl Creamery in Point Reyes could be a lot of fun. I know of a beach not too far from there that is gorgeous and usually free of people. Sandwiches could be bought at the deli in the same place as cowgirl and carried down for a picnic. It is a hike down and back up. For those who have never seen the CA coast up here it would be a treat, and for those who have as well.

One of the advantages of being disorderly is that one is constantly making exciting discoveries.  A.A. Milne


Edited 8/16/2007 5:08 pm by APonKP

One of the advantages of being disorderly is that one is constantly making exciting discoveries.  A.A. Milne
avak123's picture

(post #56869, reply #27 of 281)

Ann,


Everything you and Marie Louise have mentioned sounds wonderful. I am up for anything!


Who knows, by late October I just might have lost the weight I put on from my last trip to SF!


Amy


 

Aberwacky's picture

(post #56869, reply #28 of 281)

I, too, am up for just about anything. Can't afford more than one "nice" meal, but other than that, I'm game.

Leigh

Cooking is messy.  Deal with it or stay out of the kitchen.

"Happiness does not depend on outward things, but on the way we see them." 
-Leo Tolstoy
avak123's picture

(post #56869, reply #29 of 281)

Yippee...you are going! I can't wait to meet you.


I have been meaning to email you for a month. With all of your sausage know-how, I wanted to let you know how wonderful Italian sausages are smoked in the Cook-Shack.


I never would have thought of smoking "fennel-y" mild Italian sausages, but had a few leftover from something else and threw them in the smoker. OMG, the flavor was fabulous!


Amy

Marie Louise's picture

(post #56869, reply #30 of 281)

Ann knows all, but IIRC, Paul Bertoli has opened up a salumi business somewhere. There is also some sausage brand she & Heather rave about. Aberwacky, if either of these places give tours, would a field trip there interest you?

Heather's picture

(post #56869, reply #31 of 281)

It doesn't look like they have tours, unless we know someone on the inside--

http://framani.com/aboutus.html

Marie Louise's picture

(post #56869, reply #32 of 281)

I don't... but we could always email him and ask!

KarenP's picture

(post #56869, reply #33 of 281)

we might know someone.  we'll call tomorrow.
He DOES do tours from what I've heard.


Edited 7/23/2007 11:26 pm by KarenP

Marie Louise's picture

(post #56869, reply #34 of 281)

KarenP's picture

(post #56869, reply #35 of 281)

   Does anyone have the spring issue of The Times that has his recipe?  That would be fun.  
   Thanks for finding this! 
   

Heather's picture

(post #56869, reply #36 of 281)

Here's one--

May 6, 2007
Hot Links

By CHRISTINE MUHLKE.
Americans have been high on the hog lately. Thanks to the reintroduction of heritage breeds, humble pork cuts like belly, neck and Boston butt have gained entree status at restaurants of every caliber, and bacon is suddenly suitable as a gift. If you want to outclass your competitive eating friends this summer, may we suggest bringing homemade sausage to the table?

To those who know their pig parts, Paul Bertolli is a modern legend. The grandson of an Italian maker of salumi, or cured meats, he apprenticed with itinerant hog butchers in Tuscany and got his first big job at Chez Panisse in 1982. He served nose-to-tail dinners at the Oakland, Calif., restaurant Oliveto, where he was the chef and co-owner from 1995 to 2005. Bertolli's house-made salumi became so popular that he left the restaurant to start a high-end salumi company, Fra' Mani, which sold its first handcrafted salame in March 2006.

''Everything I learned as a chef I use here,'' he says, standing in his gleaming-white plant at the edge of Berkeley, a tub of pasture-raised boneless pork butt at his elbow. ''Handcrafted salame'' might bring to mind magical elves in hemp aprons, but the magic of the Fra' Mani headquarters is how tricked out it is. Hulking pieces of new and antique equipment fill the main room where the sausages are made, while thousands of soppressata, chorizo, salame Toscano and other sausages are aged in a series of humidity-controlled rooms whose digital readouts are in Italian.

Bertolli also makes 5,000 pounds of fresh sausage a week. Today he's scaled it down, using a Biro tabletop grinder to turn 10 pounds of cold butt and belly into ribbons. Coolness is key, he says: ''If meat is at 30 to 32 degrees when it's mixed, it favors the extraction of protein,'' which is needed to bind the ingredients. (For more explanation, see the chapter on sausage making in Bertolli's book ''Cooking by Hand.'') Common problems with grinding meat at home are that the blades aren't sharp enough and the meat is too warm. ''Then you get what we call a smear,'' he says. ''It's greasy, crumbly, doesn't bind.''

He mixes the ingredients in a tub, using the heels of his hands to work the mass for a few minutes until a piece can stick to his downturned palm. As he loads a sheath of intestine onto the sausage stuffer, he talks through its future: ''You could grill it on a skewer: douse cubes of bread in oil, add sausage, pieces of sage, a piece of liver. Or serve it with crisp potatoes or white beans.'' Soon he's tying the yards of spiced sausage into links with linen twine.

Upstairs in his tasting room, he grills the sausages and shows me a thick photo album of a pig farm he visited in Iowa. ''I've referenced the taste memory of my grandfather's sausages all my life,'' he says. Does this taste like his? He smiles: ''It's getting there.''

Fresh Sausage

With Rosemary,

Garlic and Wine

Makes 5 pounds

4.4 pounds boneless pork butt, fat cap removed

9.5 ounces boneless, skinless pork belly

1/4 cup wine (red or white)

1 tablespoon plus 21/2 teaspoons kosher salt

3 1/4 teaspoons finely ground black pepper

1 3/4 teaspoons minced garlic

2 1/2 teaspoons dextrose (or 1 1/4 teaspoons sugar)

1 tablespoon plus 1 teaspoon finely chopped fresh rosemary

1 hank fresh hog casing (for Italian sausages), soaked and then flushed with fresh water.

1. Trim the pork butt of fat and sinew. Cut both the butt and the belly into 2-by-1-inch strips and toss together in a large, shallow pan. Cover tightly and freeze for about an hour, until the outside of the meat starts to feel slightly frozen.

2. Using a coarse grinding plate and working quickly to keep everything cold, put the meat through a grinder, catching it in the pan. Add the wine, salt, pepper, garlic, dextrose (or sugar) and rosemary and mix briefly using your fingertips (it helps to wear rubber gloves). Mound the meat at one end of the pan opposite you. Keeping your palms flat and fingers extended, drag the meat toward you. Using a closed fist, push the meat back to the opposite end of the pan. Repeat this process until a piece of meat will adhere firmly to your hand. Cover and refrigerate until ready to stuff into the casings.

3. Slide the entire casing onto the large funnel of your sausage-stuffer attachment. (If you bunch it tightly, the whole casing should fit.) Leave about 2 inches of casing hanging off the funnel and, following the instructions that come with your equipment, feed the meat through the stuffer and into the casings, using your free hand to control the speed and to guide the sausages into the casing. Continue until all of the meat has been used.

4. Clear a 4- to 5-foot-long workspace and attach a clip or place a heavy weight on one side. Using a roll of natural twine, firmly tie the end of the sausage coil. Without cutting the twine, make a 6-inch loop and tie securely. Attach the loop to the clip or the weight. Pull the roll of twine 4 inches down the sausage coil and gently pinch the sausage with one hand, using the other to tie the twine around the pinched casing. Make sure the link is not too full. (It should feel like the pad of your palm.) Continue down the coil, tying it at the end of every 4-inch link. After 7 links, pull the twine up to the loop and tie it to the loop. When the meat is finished, tie the end securely.

5. With a sausage pricker (a pin or metal cake tester will work), lightly prick the skin of each link several times to release air bubbles. Hang the sausages in a drafty room for 3 hours.

6. To cook, grill the sausages off the flame or cook in a frying pan with a little olive oil over medium-low heat for 6 to 8 minutes a side, or until nicely caramelized. Finish in a 375-degree oven for 4 minutes, or cover the pan and cook over low heat for a few minutes.

KarenP's picture

(post #56869, reply #37 of 281)

Thank you, Heather!   Have you tried this?  It sounds good to me!

Heather's picture

(post #56869, reply #38 of 281)

Haven't tried it.

APonKP's picture

(post #56869, reply #40 of 281)

Wow! Thanks! We are getting addicted to all the fra' mani products. Our grandsons had the breakfast sausages this morning with their blueberry pancakes. They seemed happy. We love the cured meats too. We just had the mortadella, yum... and the dry salami that comes wrapped in paper to slice, double yum! It is to die for! These would make a fabulous antipasti plate. All you have to do to win you over is have these next to another, more commerial, brand. The prices are all over the map. Dean and Deluca has 3 italian sausages for $12.95, Tokyo Fish in Berkeley has them for $6.99. Then there is Berkeley Bowl, bless them, who are selling them for $4.99! One more cheer for Berkeley!!!

One of the advantages of being disorderly is that one is constantly making exciting discoveries.  A.A. Milne
One of the advantages of being disorderly is that one is constantly making exciting discoveries.  A.A. Milne
Marie Louise's picture

(post #56869, reply #42 of 281)

I've taken to getting off the freeway at Buchanan (Solano Ave.) and going all the way through city streets on my way home from work. It takes a little longer but I arrive home a lot less stressed out than if I'd stayed on that horrible freeway.

So, now every day I go by Tokyo Fish Market. I've been planning to start serving sashimi for dinner; now I've got another reason to stop in.

APonKP's picture

(post #56869, reply #43 of 281)

We just went to Tokyo last night. 2 pounds of wild salmon - beautiful! I love that market!
Their sushi is prepared there now and is good too.

An aside - Just back from Monterey on Thurs. and dinner at Passion Fish in Pacific Grove was outstanding. All four of us loved it, including the 11 and 8 yr old. The 8 yr old had duck confit and a dessert with espresso ice cream. I told him it was coffee flavored and asked if he liked coffee. "Of course I know that." he said, "Espresso is a bean!"

About Nick's Cove, i was thinking of a trip to Point Reyes and Tomales as a day trip. At $450.00 a night, that cinches it! Unless we could find a more reasonable spot that was affordable, that is.

One of the advantages of being disorderly is that one is constantly making exciting discoveries.  A.A. Milne
One of the advantages of being disorderly is that one is constantly making exciting discoveries.  A.A. Milne
KarenP's picture

(post #56869, reply #44 of 281)

  My friends and I went looking for Nick's Cove on Friday.  We'd been told that it was in Marshall.  We'd of kept going, but one of them was leaving for a drive to Idaho Saturday morning and we didn't want to make her life crazy.

APonKP's picture

(post #56869, reply #46 of 281)

It is Marshall isn't it? it is so beautiful over there no matter where you are. And cool and refreshing! Driving has to be slow with all those curves and narrow road.

One of the advantages of being disorderly is that one is constantly making exciting discoveries.  A.A. Milne
One of the advantages of being disorderly is that one is constantly making exciting discoveries.  A.A. Milne
KarenP's picture

(post #56869, reply #48 of 281)

  We went through Marshall twice looking for it then asked someone.  She told us it was another ten miles up the road toward Tomales, so we're saving it for another day.  It was beautiful country.

Aberwacky's picture

(post #56869, reply #49 of 281)

Okay, I'm trying to get flights (if Delta will ever get out of the Catch 22 loop and let me--the site suddenly wouldn't recognize my password, locked me out, and they won't send the password to my new address, only the one I haven't lived at for 18 months because they don't have my new address on record even though they keep sending me mail at it.  ARRRRGGGGHHHH!). 


Anyway, we're looking at the last weekend in October, right?  The 26th, 27th, 28th timeframe?


Leigh


Cooking is messy.  Deal with it or stay out of the kitchen.

"Happiness does not depend on outward things, but on the way we see them." 
-Leo Tolstoy
avak123's picture

(post #56869, reply #50 of 281)

Leigh,


Are you planning on staying in SF for a little while and then heading out to TBD or just heading out of SF? 


-Amy

Aberwacky's picture

(post #56869, reply #51 of 281)

I haven't decided yet-I've never been to SF or the area before, so I'm not sure what all I'd like to do. I'm using miles for the flight, though, so I'm trying to book that part ahead.

Leigh

Cooking is messy.  Deal with it or stay out of the kitchen.

"Happiness does not depend on outward things, but on the way we see them." 
-Leo Tolstoy