I read it - really nice piece.
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Picnic on Telegraph takes place from 11 a.m. to 8 p.m., Sunday, Oct. 25, along Telegraph Avenue, from 39th to 51st streets.
I hit a paywall on this article because I exceeded my free limit but you may not -
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Are you Brave Enough for This Spicy Ramen Challenge?
Orochon Ramen in LA’s Little Tokyo has got a cult following among extreme eaters. That’s because of Special #2, the spiciest ramen on the menu. The few who dare to eat it get their picture taken and put up on a wall.
Engine Cuisine Give New Meaning to ‘Fast Food’
In the late 1980s, a cookbook came out called “Manifold Destiny.” It was a big deal among traveling bands, who would cook their meals en route to the next gig in a very unusual way. Think roasted chicken in a Dodge van, or poached fish in a Pontiac.
Momo Chang write about Oakland Chinatown in Resy:
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In Oaklandside, Momo Chang writes about Camchilao, a food truck across from the Oakland Fruitvale BART station that serves larb tacos as well as Cambodian, Lao and Chinese dishes:
Camchilao
3216 East 12th St.
Oakland
(510) 470-0662
Camchilao is open noon to 8 p.m., Tuesday-Sunday; closed on Mondays.
excerpts:
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Its kao piak, a Lao chicken noodle soup, is a standout, with springy, slippery noodles that are slurp-worthy. The dish is a special, but while not on the daily menu, it does make an appearance regularly. The noodle soup comes with slices of chicken, cubes of pork blood, and is topped with green onions, cilantro and fried shallots. The noodles are made with starchy tapioca flour, and are cooked in the broth to give it some body. Some diners choose to eat kao piak with tamarind seasoning and chili oil, but the bowl of hot noodles stands on its own with plenty of flavor even without the extra seasoning.
Camchilao tacos are another dish worth trying. Small, hand-held and filled with ingredients such as beef larb, they’re $3 each — you can’t go wrong. As they do in traditional Mexican tacos, garnishes of cilantro, lime and onions complement the flavors in these tacos.
A larb taco and fried chicken feet from Camchilao
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In SF Eater, Luke Tsai writes about the fried chicken feet served at the Camchilao food truck near Fruitvale BART:
It doesn’t hurt that they’re delicious. The pleasure in eating them lies in the hot crunch and spice of the lightly battered skin that’s been dusted with cayenne and garlic powder, and in all of the tasty cartilaginous bits you get at by digging your teeth in between the toes. There’s no room for daintiness here: Ros suggests ripping off a big joint with each bite and then working at it inside your mouth until all that’s left is a pile of small bones. “You chew it all the way down, like you do a crawfish,” Ros says.
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excerpt:
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“Peony is, without a doubt, my favorite dim sum restaurant,” says Carolyn Phillips, local author of The Dim Sum Field Guide and several other books on Chinese cuisine. “The dim sum chefs are dedicated and trained in the old ways, yet they are also inventive. And Zhu is too modest about his efforts to produce the highest quality,” says Phillips. “Take their har gow, for example, the shrimp are large, sweet, and crunchy. Why is it so good? Because Zhu uses only wild-caught shrimp. He has an almost Alice Waters level of dedication to sourcing good ingredients. Peony is the place I bring visiting gourmets, who are always blown away. If it closed, it would leave a real hole in the Chinese food scene.”
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excerpt:
If you can help by donating or volunteering, your contribution would be gratefully received, as would a takeout order at any of the participating restaurants. And if you know of other Thanksgiving free meal opportunities, please leave a comment below.
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Today in The Oaklandside and Berkeleyside, Sarah Han writes about a new kitchen that serves food from the Ivory Coast:
Sarah Han:
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I tried the grilled lamb shank ($16.99), which comes with two sizeable pieces of lamb, chopped onions and tomatoes, and a choice of side: alloko with dipping sauce or, for $2 more, attiéké, a couscous-like side dish made of fermented and dried cassava pulp that’s then grated into small granules. The lamb was seasoned well, albeit unevenly cooked — one piece was perfect, the other a little on the chewy side — but the attiéké stole the show. Similar to couscous, attièkè has a slightly sour, fermented flavor and a pleasant chew. I could have eaten a whole bowl of it. (If you’re like me, get the alloko with the dish, then order a separate side of attièkè for $6.99.)
Grilled lamb shank with tomatoes and onions, attiéké, alloko and fonio arancini from Alloko Garden. Photo: Sarah Han
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Alloko Garden is open for delivery and takeout from 11 a.m. to 3 p.m. and 4:30-8:30 p.m., Monday through Saturday; 11 a.m. to 3 p.m. and 4:30-7:30 p.m., Sunday.
2353 E 12th St, Oakland, CA 94601
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I wonder if this model will be one for lesser known cuisines to make themselves commercially available to the public in the future, not from running a full service restaurant, but from cooking out of a ghost kitchen.
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Taco & Co., open 11am to 11pm Monday to Thursday and 11am to 12am Friday and Saturday, 2521 Durant Ave, Suite B, Berkeley. 510.767.2680. facebook.com/officialtacoandcompany.
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