Comments for munchmun.ch

Comment on Awesome things about San Food-cisco by Matt Brown

Matt Brown — Wed, 27 Apr 2011 15:26:17 +0000

Hello, I’ve just moved to SF, so this is super-useful exploration fodder. Ta for the write-up!

Comment on Breakfast Tomato Sauce by Ren

Ren — Fri, 04 Mar 2011 19:45:29 +0000

Thanks for sharing the recipe. I made the quick version and it was great. I will have to start earlier next time to do it the slow way.

Comment on Beef en daube by Mary

Mary — Mon, 14 Feb 2011 20:53:39 +0000

I got excellent results when I cooked this today -the sauce was extremely luscious and full of flavour. It was very easy to cook, and gave great results. Thanks Kriss

Comment on Growing your own bread starter by Kriss

Kriss — Tue, 08 Feb 2011 10:40:40 +0000

Pam (sired by Eric, y’see…) has just been fed successfully for the first time. Looking forward to making my first load of sourdough.

Comment on Beef en daube by Ben Ward

Ben Ward — Fri, 04 Feb 2011 17:21:53 +0000

Yay, new writers! Thanks, Kriss.

I'm usually a red wine stew type as well, but last time I did it I went and used Hobgoblin instead. Excellent result which I should write up some time, too.

Comment on Beef en daube by Tweets that mention munchmun.ch » Beef en daube -- Topsy.com

Tweets that mention munchmun.ch » Beef en daube -- Topsy.com — Fri, 04 Feb 2011 14:57:14 +0000

[...] This post was mentioned on Twitter by Rebecca, Kriss Watt. Kriss Watt said: My first post on munchmun.ch: tasty Beef en daube! http://munchmun.ch/2011/02/beef-en-daube/ [...]

Comment on crumbcru.mb by munchmun.ch » Knockout Lemon Tart

munchmun.ch » Knockout Lemon Tart — Tue, 01 Feb 2011 11:46:56 +0000

[...] a year since my first visit, I’ll soon be heading back to Leith’s School of Food and Wine. This time it’s [...]

Comment on Roast Potatoes and Red Wine Vinegar by Gary

Gary — Tue, 01 Feb 2011 08:46:33 +0000

Thanks Ben! That recipe’s taken a lot of time to perfect, though I have to give the nod for the vinegar tip to Jamie Oliver. So tasty!

Comment on Roast Potatoes and Red Wine Vinegar by coldclimate

coldclimate — Mon, 31 Jan 2011 12:55:08 +0000

Letting the potatoes sit in a hot pan with the lid off until almost cold before they hit the fat always works for me. Gives them a chance to dry out a bit.

Also - try boiling the potatoes in a stock stock instead of water.

Comment on Living Baking by Press < Sour Flour

Press < Sour Flour — Thu, 23 Dec 2010 06:53:26 +0000

[...] Farm Stand Free Farm Stand Green Drinks Table Hopper Underground Farmers Market writeup by Chow munch mun.ch SF Examiner Enjoy [...]