This week’s San Francisco Chronicle food section is all about pickling stuff. They’ve got this front page story on Korean kim chee, on which several other briney pieces piggy-back. Also plenty of Kuleto coverage. Shall we?
As mentioned, the big feature is on kimchi, that Korean staple of pickled cabbage that seems to be making inroads in the U.S. [Cooking in Common: Korea’s kimchi addiction catches on in the West ]
Following the feature, we get a variety of pickling recipes from Karen Solomon. [Cooking in Common: Winter pickles are cooler than a cucumber]
The Taster’s Choice Panel, in its run-up to the Superbowl, checked out potato chips and likes Kettle Krinkle Cut as the most “dip-worthy” chip. [Taster’s Choice]
Still more coverage of Epic roasthouse, part of the new Kuleto venture on the Embarcadero [What’s New: Bygone fantasy provides backdrop for Epic Roasthouse]
And of Waterbar, the other half of the venture. [What’s New: Waterbar reflects bayside setting with sustainable fish]
Michael Bauer returns to Terzo to find that they’ve changed their focus away from small plates and toward larger entrees. Look for an updated MP listing in coming days. [Dining Update: Portions, prices up at ‘more satisfying’ Terzo]
And finally, the new-ish and highly-acclaimed SPQR is doing the chef shuffle as Daniel Holzman leaves Nate Appleman as sole executive chef. Chris Behr and Huw Thornton are coming from A16 as chef de cuisine and executive sous chef, respectively. [Inside Scoop]
