this saturday i made it down to the ferry building. i work late nights and hardly ever make it down for the saturday market. truth be told, there are only two stands that i make the effort to go to: fatted calf and hodo soy beanery. this may sound like a strange conflict to some people, but i've never associated soy products with vegetarianism. i actually think their tofu is a bit too firm for my tastes (preferring softer korean textures...and not necessarily the sundubu, or soft tofu, that most people associate with korean food). nevertheless, i recommend their "kung pao tofu salad," made with smoked yuba loaf and dressed with chili oil, peanuts, and cilantro. and would love other recs for fresh yuba, btw...also, they have both medium and firm tofu on their website, so it might be that i've always arrived too late to get the "medium." but for those who prefer firm-ish tofu, theirs is very fresh and tastes...clean and clear and beany. in a good way...the way good homemade tofu should taste. so please go for it. these people are doing a good thing.
anyways i picked up a duo of knockwurst from the fatted calf, along with their bacon. the man working with me described the knockwurst as, "the way a hot dog SHOULD taste." and he was absolutely right. smokey, juicy, and flavorful. made a nice light supper and a late brunch today, smashed into an acme "twinkle," but without much dressing. no sauerkraut or whatnot, just ketchup and good mustard. the smokey flavor was more in the background, but present. like the outskirts of a 4th of July barbecue. but better. pre-cooked, juicy, pinkish, and full of meaty flavor. i wish they were opening a retail space in SF instead of napa.
the bacon though, i've heard so much about. i threw three slices into a BLT earlier tonight, and it was delicious. i thought the bacon had a nice porky flavor, not overly smokey, and not too salty. and i like salt a lot. made a nice BLT. after the fact, one slice eaten plain is testing my resolve to throw the rest in the freezer. and the fact that i don't have much more to say about it says something to me. it tasted like bacon, the way it should taste. the way most of it doesn't.
i posted (most of) the above a few hours ago, but the powers that be shuffled it to the home cooking board needlessly. grr. anyways, my report about the above SF BAY AREA specific vendors (and ONLY SF BAY AREA centered) also featured a question about cooking with the aforementnioned FC bacon. that is, the fatted calf bacon that is NOT YET available outside the bay area. it seemed to cook up and crisp up quicker than other bacons that i'm used to.almost burned it, even on a low, slow heat. i should probably go do my homework now, but thought i'd put it out there for feedback. thank you. and for you moderators...nevermind. i'll post in the appropriate board.