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  • Of Grenadines and Rose’s

    • by Ike DeLorenzo  |  February 21, 2013
    • Comment

    Fee Brothers artisanal grenadine

    The taste is thin and over-sweet, with a gruesome chemical bite. Rose’s grenadine can dye antique porcelain near-permanent red, and we can only wonder at what the “natural” bit of the flavors might be. It’s worth noting that DPSG also produces Hawaiian Punch.

  • Cone-traversy on 24th Street

    • by Ike DeLorenzo  |  February 19, 2013
    • ice cream, san francisco
    • Comment

    contraversy_full

    The St. Francis Fountain, as we all know, has been operating on 24th street in San Francisco’s Mission District for a very long time. The self-described “old-fashioned confectionery” says it opened in 1918, and claims to be the oldest operating ice cream counter the City. Its longstanding 1940′s interior was renovated about ten years ago: a Formica soda-bar with red vinyl upholstered swivel stools, period clocks and neon, banquettes, a burgers-and-shakes menu, and a stern attitude about the proper use of an ice cream cone.

  • The Caliphate of Méxifornia

    • by Ike DeLorenzo  |  January 29, 2013
    • california, san francisco
    • 1 Comment

    The Island of California (1638)This fictional California was an island off the coast of Asia; the setting for his popular “gentlemen’s novel” Las Sergas de Esplandián (pub. 1510). As in modern-day rap videos, Montalvo’s California was populated exclusively by nubile black women possessed of “beautiful and robust bodies” who wield lots of gold weapons and accessories. It’s name combined the exotic concept of a middle eastern caliphate (خلافة) with, rather unsubtly, sexual gratification (-fornia). “En toda la isla,” he wrote, “no había otro metal que el oro!” (“On all the island there was no other metal than gold!”).

  • Something Fishy in “Organic” Valley

    • by Ike DeLorenzo  |  March 18, 2012
    • Comment

    “Organic milk” made by a combination of cows, sardines, anchovies, and tilapia. It keeps for 70 days.

  • Blueberry Cake (or not)

    • by Ike DeLorenzo  |  July 2, 2011
    • fruits
    • Comment

    So legendary we simply called it “The Blueberry Cake”. Just an inch or so tall, the cake is not a quite a cobbler, a clafoutis, or a proper streusel — though it involves elements of all of these.

  • On Chicken Piccata

    • by Ike DeLorenzo  |  June 12, 2011
    • bucatini, italian
    • Comment

    There are lots of ways to ruin (or just complicate) chicken piccata: garlic, white wine, or peperoncino to name a few. Here’s how to do it right:

  • Google’s Extra Step for Recipe Writers: Programming

    • by Ike DeLorenzo  |  May 19, 2011
    • Comment

    Food bloggers will need to learn some computer programming — if they want anyone to find their recipes on Google.

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Recent Posts

  • Of Grenadines and Rose’s
  • Cone-traversy on 24th Street
  • The Caliphate of Méxifornia
  • Something Fishy in “Organic” Valley
  • Blueberry Cake (or not)
  • On Chicken Piccata
  • Google’s Extra Step for Recipe Writers: Programming
  • Too Approachable?
  • An animated octopus dish
  • The latest zombie books

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