Serious Eats - seriouseats.com

@LA Pizza Maven I think you're right -- it's just the wording of the title. I adore Picco.

@absc17 I'll have to try a brownie. I am a savory girl, so eat the gougeres as often as they have them.

@DaveRud thanks! I may pick up some more next week to try that.

@lfstewart I'm using the recipe from Shizuo Tsuji's book Japanese Cooking: A Simple Art. The recipe that Maki at Just Hungry has looks similar. I just added the shiso yesterday. I'm stressing a bit, as there's not enough liquid to cover the plums. Not sure whether that's something I need to remedy (and how I would do that). Any tips would be appreciated.

Really loved the celery drinking vinegar that I tasted at Pok Pok over New Year's. I came home with a plan to make it here, but couldn't find recipes -- great to know that similar vinegars are available in Asian stores.

@erikasimi @pooroldmama @manda This was my first visit to the Davis Market. I can see why so many love it -- it has such a community vibe.

@scatteredsong I'm going to have to go fruit hunting there. Thanks!

@cookiequiz They are pomelos! As I understand it, there are a few different pomelo varietals -- some more teardrop shaped, some more round.

@courtney p I was left wishing that Fat Face was closer to the Bay Area -- I'll definitely be seeking them out when I'm headed in the Davis direction. They were fantastic. I was able to try about 5 popsicles at the festival. I had originally set out to eat every popsicle available, but that would have been about 25 and required more discipline than I had!

@whosthatbina I heard really great things about those Jim & Nick's sausages -- was sorry to have missed them.

Ken's is one of my desert island pizzas. For all the awesome pizza that we have in SF, I still go to Ken's every single time I'm in Portland.

Greg and Raquel have adopted their children (or they are foster - don't know the details off the top of my head). These folks are walking the conservation walk in every sense of the word.

Awesome, glad this worked out for you Kristen. I love putting corn in mine, you're right. It seems that the older you are in my family, the more cheese you put into the recipe -- with the most outrageous being my 90-year old grandmother who piles it with cheese. I like your idea of keeping it out of the calabacitas, but adding some to the burrito.

Love the video. He goes about prepping the pizza like it's the only one he'll make all day. Hilarious.

Glad to see you all agree with me about the importance of this. @hungrychristel, we've managed to have us both cooking without any anger, but I can see that with a different person that would be a concern.

@apronless We made the stock. We cooked a whole chicken in a pot of water with a head of garlic, bay leaves, peppercorns and a bit of salt. When the chicken was cooked, we removed and let it cool. We then cooked down the broth quite a bit and adjusted flavors and strained. Then, we sauteed onion, celery, carrot and thyme. Then added the broth back in and cooked for a while and adjusted the flavor again before adding the now shredded chicken and then the egg noodles. Hope that rough "recipe" gives you an idea of how it was done!

I am really into ginger beers and ginger ales. They have to be pretty spicy to make me happy. Blenheim was a favorite, but I can't seem to find the hot hot anymore in San Francisco. Agree with the commenter who mentioned Maine Root. Also, Fevertree is coming out with a ginger beer that I've been lucky enough to taste (compliments of Grub Report) and I can report that it's well balanced and has a great ginger punch. Bundaberg is my go-to when I can't find any of the above.