san francisco chronicle

Yesterday on his personal blog, Michael Bauer, the restaurant critic for the San Francisco Chronicle, made a very interesting point. According to Bauer, salt has gone missing from restaurant tables: "In the last week I've been to three places where I had to ask for salt." When I started to think about restaurants I recently visited, I realized he was right! It's no longer standard for a salt and pepper shaker to be on each table. Chefs may argue that the salt is missing from tables because the dish is properly seasoned, but Bauer begs to differ:

It smacks of arrogance on the part of the chef. This implies that the chef knows what's best, and the customer should accept it. It also subtly implies the chef doesn't care if diners are pleased.

Although I don't mind if a table lacks salt, the debate is pretty interesting. What do you think of Bauer's claim? Have restaurants in your neck of the woods banished salt? Does a chef's decision to remove salt from the tables make him arrogant?

Source

Think you recognize this painting? Guess again.

While it may look like Seurat's "A Sunday on La Grande Jatte", it's actually a photograph from Seattle photographer Chris Jordan.

To see what this image is made from, read more

As much as I would love to drink expensive wines, my budget just doesn't always allow it. Luckily there are plenty of wonderful wines under $20. From Charles Shaw Shiraz to Pomelo Savigunon Blanc, here is a list of 15 all-American bargain wines. — The San Francisco Chronicle Wine Section

Friendly, twist off bottle caps may quickly become a thing of the past. Large brewery Sierra Nevada, recently switched to a new "pry-off" bottle top, and it's likely that other beer producers will follow suit.

The new pry-off caps offer increased oxygen barrier over other materials commonly used in bottle cap lines.

Apparently these caps, that require a bottle opener, are more environmentally friendly and will keep beer fresher longer. Looks like it's the beginning of the end for twist off caps.

I keep a beer bottle opener on my key chain, but how about you guys? Got any great tips for prying off a bottle cap without an opener??

Source: San Francisco Chronicle

Alan Richman, a writer for GQ, recently wrote:

"Alice Waters and sourdough bread aside, the Bay Area has contributed surprisingly little to the culinary ripening of America."

What? Is he crazy? Michael Bauer of the San Francisco Chronicle thought so and offered up a 25 point rebuttal on his blog today.

Included in his list are:

• Chuck Williams - founder of Williams-Sonoma
• Robert Mondavi - he brought French modern techniques in winemaking
• Ceclia Chiang - whom Alice Waters calls "The Julia Child of Chinese Food
• Thomas Keller - only American to have top ratings for both his NY and Bay Area restaurants
• Wine bars - The London Wine Bar is credited with starting the wine bar genre
• The Mai Tai, Martini & Lemon Drop - while there's some debate, both are usually credited to the Bay Area
• Laura Chenel - made the first artisan goat cheese in America (which makes her my hero)

The whole list is pretty interesting (although, admittedly, there are a few things that you've never heard of), but I'm glad he threw it together. This place is a tasty slice of food heaven.

However, even if it didn't have any of the history or famous people behind it, there are currently so many different cultures and great produce that it's definitely a food lover's dream come true.

So tell me, why is your hometown a culinary paradise?