To me, SF Food Wars is much like Fernet: at first, a little voice in my head says, “Hell yes, let’s do this,” both make me giddy and willing to talk to strangers, and finally, both leave me feeling hung-over, wondering, “What was I thinking?” Still for the past two years, I’ve gone back for more.
A brief history with SF Food Wars.
My first: SF Food Wars Mini Cupcake Clash 2009, with Team Baby Bites. I learned the most from this first one: Be organized. Be early. Be calm. Get sleep. Have fun.
We baked bacon chive poppers
with sour cream icing . We didn’t place, but received the biggest compliment of from Brandon of Mission Minis (who btw, was on Food Network’s Cupcake Wars) wanted the recipe for his shop. I was going to trade him the recipe for 100 mini cupcakes/month. Seriously. I didn’t close the deal though…the sheer logistics seemed silly. He’s not silly. The logistics were.
My second: SF Food Wars Pie or Die 2010, with Team Peace o’ Pie. We placed 2nd (Judges’ Choice) with Sour Cherry Sweet Berry Pie. Got some free stuff and a cool medal with just the right amount of weight.
This year is my third (June 12, 2011): SF Food Wars’ Pie or Die Part Deux with Team Peace o’ Pie once again! We might have a better chance of actually taking first this year. We have a new recipe (though will have the same buttery, flaky crust). Stay tuned to see what we’re baking for the event.
A nod to the Battle of Diem Bien Phu May 1954.
The Damn Bien, my duck confit bánh mì, is a nod to the famous Battle of Diem Bien Phu when French colonialists fell to the Vietnamese. The battle raged from March to May 1954.
My own mother and her family left Saigon for Paris between 1967 and 1968. Shortly after the move to Paris, my mother moved to Washington, DC for a job with the Vietnamese Embassy. While I was born in the States, I did grow up romanticizing what it would be to live like an expat in Paris. Of the many things learned about my mother’s country is this gem: the general sentiment of the Vietnamese is that French is the language of power and love, English is the language of commerce and Russian is the language of quarrels.
To me, nostalgia is the language of inspiration for the different types of bánh mì I’m making and writing about here. The Damn Bien (aspiring to be ‘damn good’) bánh mì contains the specially dressed fresh carrots, jicama, cucumber and cilantro surrounding the French comfort food of sumptuous and crispy duck confit hash I fried.
I experimented with my dressing today and added a few teaspoons of soy sauce to round out the bite of the vinegar and jalapeño.
As always, I made my own aioli. Instead of a fresh garlic clove, I sprinkled 1/8-teaspoon of granulated garlic. I like this solution because fresh garlic can dominate and taste too bitter in the subtle aioli.
I’m still trying source great bread that fits the tiny banh mi criteria, but it’s a little tricky. I may resort to making it.
[When I heard about Delicious Vietnam #14 (hosted this month by Rau Om), I submitted the post I wrote above. Delicious Vietnam is a monthly blogging event celebrating Vietnamese cuisine which was started by Anh of A Food Lover’s Journey and Hong & Kim of Ravenous Couple].
Last summer I concocted a drink that tasted exactly like southern sweet tea — without a single drop of tea.
If you’ve never had southern sweet tea, imagine freshly brewed black tea pour over an glass of ice, then mixed with 4 tablespoons of sugar (yes, that much sugar). That’s Southern sweet tea.
I call this drink, Debutan-tea. Arguable a Southern version of Long Island Iced, Debutant-tea has only one liquor: bourbon.
1 cup of bourbon
3/4 cup Mint-infused simple syrup (see recipe below)
2 cups of ice
The following recipe serves 6-8 people a powerful libation perfect for picnics and outdoor parties. Makes 1-quart.
MINT-INFUSED SIMPLE SYRUP:
1 cup water
1-1/2 cups of sugar
1 bunch of chiffoned mint
Over medium heat in a pot the sugar and water. Stir until the sugar is dissolved. Add the chiffoned (de-stemmed) mint to the mixture and bring to a boil for 2 minutes. Then take simple syrup off heat.
In a 1-quart container (I usually glass quart bottles) pour 1 cup of bourbon (Jim Bean or Maker’s), 2 cups of ice, and 3/4 cup of the mint simple syrup. More ice/bourbon/syrup can be added to taste.
The hunt for quality bread in SF is on. At the same time, I’m narrowing down which recipes I want to deliver up for my private tasting next week. Will be experimenting a ginger aioli. More to come.