If someone had told me a week ago that I’d spend 4+ hours on a Saturday night researching one very specific, rather unknown oyster – a Canadian oyster at that! – I would’ve been amused by the thought, but also slightly concerned that I’m not reaching out to friends enough. But what can I say, last night I was consumed by the thought of a Chef’s Creek oyster, a variety that, to be fair, I plan on having in my life like a new best friend…Continue Reading
Archive for the ‘Food and Cooking’ Category
Think fast: who is the person that makes the best cookie you’ve ever had? I’d bet cold hard cash that you’re about to throw down for your mom…although your grandma may also be a contender. Hell, maybe you’d even say yourself! But guess what? You’re wrong. It turns out that your mom doesn’t make the best cookies. Anthony does. Continue Reading…
It’s true that I go out to eat very often. More often than most. Because of this, many of the people around me have this misconception that I’m very picky and only go to “fancy” places (translation: restaurants where a complete meal for 2 will cost upwards of $100). But what they don’t realize is that when I’m not going out to “fancy” restaurants, I’m not preparing seasonal salads and roasted veggies. No, no, in reality I’m incredibly lazy, which means I secretly stuff my face with cheap, unrefined, unhealthy foods.
And I’m not even talking about a wide range of fatty mcfat foods either! Nah, I like to hone in on one thing that really hits the spot, and then eat it on an almost daily basis for a good month or two; a food that, at some point, has stopped just being a temptation and has become an actual problem. I call these my “problem foods” and, since the first step to recovery is admitting that you have a problem, I’m shedding light on my issues with this first post of my new “Uncontrollable Cravings” series…Continue Reading
It’s November. That time of the year when the leaves have faded from golden orange to yellows and browns, when roasted squash begins popping up on menus across the city, and when you can finally feel that late autumn chill in the San Francisco wind. That special time of the year that makes me want to talk about…sandwiches.
I don’t know about you, but in my world, it’s always sandwich season. Unfortunately, there seem to be fewer and fewer occasions where I’m truly blown away by such a ubiquitous food. I’ve had to ask myself, “Have I tried every deli sandwich that appeals to my sensibilities? Every Panini? Bahn Mi? Every Cubano?” I mean, I’ve been eating sandwiches on the regular for my entire life…what’s really left to impress?…Continue Reading
I’ve lived in the Mission for over three years now, and for whatever reason, last night it hit me: for the number of restaurants the Mission has to offer, it’s shocking that an amazing sandwich shop, specifically one that stays open past lunch, is almost non-existent. Peruvian food? No problem! Indian food? The city’s best is just a few blocks away! Japanese food? Yakitori or vegetarian, take your pick! Italian food? Obviously. But a killer, simple sandwich? Somehow that has almost slipped through the cracks. Almost…Continue Reading
To all of the cupcake fanatics out there, who have been anxiously awaiting part 2 of my epic cupcake saga, you can now leave all of those sleepless nights behind and breathe a sigh of relief. The time has arrived to reveal the West Coast rival to Magnolia Bakery. A bakery that not only rivals Magnolia, it may even surpass it. If you didn’t already guess it’s name from the glaringly obvious hint located within this article’s title, then it’s time for the big reveal. The answer to all of my cupcake hopes and dreams is a little shop aptly named Sibby’s Cupcakery…Continue Reading
First, a bit of history. 2007 marked the first time that I visited New York City with a single, clear mission: eat the entire city. Seeing as how that was slightly unrealistic, I focused on finding anything in the New York food scene that, at that time, could not easily be found in the Bay Area. This meant two things: grand, luxurious, metropolitan fine dining, and cupcakes. At the time I thought the latter sounded just as silly as it does in that last sentence, but thanks to my little obsession with SNL’s Digital Short “Lazy Sunday,” I had to see what all the fuss was about. And I knew where I needed to go: Magnolia Bakery…Continue Reading
Whoa 2012, slow down! It’s already December and all year, I haven’t written about the one thing that makes my life complete. That single thing that gets me out of bed every morning (seriously). This year would not be complete without posting an article (or in this case, more like a love letter) to my all-time favorite bakery, whose name any regular KelsEats visitor should know by now. Yep, you guessed it! Knead Patisserie.
Before proclaiming my love for this bakery once again, I browsed through my previous articles, wanting to ensure that I didn’t repeat anything I’ve written in the past. Although I’ve publicly given most of Shauna des Voignes’ pastries piles of compliments, there is a noticeable, gaping hole: I left one MAJOR item out of all of my writing. Therefore, I’m dedicating this piece to the #1 pastry Shauna does better than any other patisserie in the world: the croissant…Continue Reading
Okay, I’ll admit it. I’ve been on a bit of a hiatus partly because of work, but also partly because of the fall television season starting again. Not to mention my determination to watch Lost, the entire series, for a second time. But the good news is I’m back now with something I’ve been meaning to write about for many, many months. What I’m trying to say is, it’s about damn time I talk about my unconditional love for Chairman Bao.
Alright, so it’s not quite unconditional – there is one condition: their Bao buns must always taste amazing. Luckily, they’ve got that on lock, so I’ve had no problem continuing my love affair with what is arguably the best food truck in San Francisco…Continue Reading
It’s been awhile since I’ve written about one of my all-time favorite topics in food: cheese. While I may frequently tweet about my favorite cheese derivative, cheezits, or even add new entries to my cheese list on occasion, I rarely find a cheese so notable as to dedicate an entire post to its magnificence. Get ready, because today is one of those days. Continue Reading