Fried Food Ideas (But Not in San Francisco)

Posted on 10/19/2007 by grubgirl

(Don’t forget to vote on our reader’s poll!)

The State Fair of Texas has been going on for almost a month, and Mr. S. recently submitted a list of some tasty food entrants from last year’s competition.

The dishes that really caught my eye:

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The Cheese School of San Francisco: Let’s Go, Gromit!

Posted on 10/16/2007 by grubgirl

The Cheese School of San Francisco
2155 Powell St., 2nd Floor
415-346-7530

In the “Why Didn’t I Think Of That and Get Off My Butt To Actually Do It” category, I learned of this school and concept from a timely Chronicle article.

Wallace’s Alter EgoA few friends and I have definitely attempted the informal and/or impromptu cheese sampling sessions, that somehow just go on and on and on. Eating cheese for us grubgals is like eating dim sum but instead of little bites of assorted dumpling heaven, it’s little bites of dairy heaven. Throw in some vino and a pack of Lactaid pills and we’ve got ourselves a rightful shindig. (Too much information perhaps?)

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Poll: Give Grubgirl Feedback!

Posted on 10/12/2007 by grubgirl

There are a few of you readers out there…here’s a chance to tell me what you’d like to read or see more of!

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Feel free to write more details in the Comments.

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How to Slice a Mushroom

Posted on 10/12/2007 by grubgirl

The other day I was preparing some pasta with mushrooms and peas for a friend. With two pounds of old fashioned white mushrooms to slice, I realized that my slices were uneven and slow. Though many of you may never have thought about slicing mushrooms and whether or not you’re doing it efficiently, Grubgirl does obsess about things like this. I did some research and came up with some tips on how to more efficiently slice a mushroom.

Egg slicer — For any of you that happen to have a hard boiled egg slicer gathering dust in your drawer, you can place a mushroom in there and slice the whole thing at once!

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Posted in Kitchen | 3 Comments