THE GOCHISO GOURMET: Boosting breakfast

Because workday mornings aren’t paced at leisure, especially when awakening just south of 4 a.m., my workday breakfasts are primarily created to get me to lunch without that mid-morning stomach rumbling or grumbling. Thus, I have the same old breakfast, Coach’s oatmeal from Costco, mixed with Bran Buds and dried cranberries microwaved for two minutes, […]

THE GOCHISO GOURMET: Use your noodle … Again

I say again because after I started this column, I looked back at previous articles then realized I used the same title back in October 2009. So while the title is almost verbatim, I won’t plagiarize myself with the content. But noodles do play a traditional role during Oshogatsu, both before and after the turning […]

THE GOCHISO GOURMET: The love apple

Since my last column highlighting the “wolf peach” or Solanum lycopersicum was more than a decade ago, it’s time to highlight the versatility of the love apple or everyday tomato. Though it goes by several aliases, tomato is derived from the Aztec tomatl or “the swelling fruit.” When you think about it, a tomato does […]

THE GOCHISO GOURMET: Not your mother’s milk

Most of us started life with our mother’s milk as our first form of sustenance. Then at some point, we started infringing on the sustenance of calves, namely cow’s milk. From there, we either continued on some form of the same, whether it was full fat, reduced fat or skim or totally eliminated it from […]

THE GOCHISO GOURMET: Repurposing your favorite loaf

So you purchased that perfect olive loaf from La Brea Bakery, and while it made superb sandwiches over the past week, there’s still a half loaf leftover that’s beginning to stale. Or perhaps that artisanal baguette from that independent French bakery down the street has gone stale after several days. What do you do with […]

THE GOCHISO GOURMET: The apple of my eye

For the past several years, along with my usual brown bagged lunch of various cooked vegetables and my hybrid herbal and black tea, I’ve also packed an apple for my daily midday meal. Early in my career, my lunch consisted of a sandwich and some type of vegetable. The side dish eventually morphed into cooked […]

THE GOCHISO GOURMET: The most wonderful time of the year

OK, maybe it’s not the most wonderful time of the year. It’s probably because Andy Williams always seemed so cheerful and merry that swayed us with the lyrics. Or maybe it’s because of all of those Hallmark series Christmas specials on the cable network. You know, there’s the one where the poor housekeeper meets the […]

THE GOCHISO GOURMET: Get that protein glow

So you’ve finally decided to start (or restart) that intensive exercise regimen that your physician, significant other or buddies have been heckling you to implement. Perhaps it’s that 150 minutes per week of moderate intensity cardio on the stationary bike, rowing machine or simply brisk walking. Maybe it’s the twice weekly session with various resistance […]

THE GOCHISO GOURMET: Natto dinner at Koko Head Café

Because June signals the arrival of the annual Northern California Soy and Tofu Festival — held this year Saturday, June 17 from 11 a.m. until 5 p.m. at the Event Center at Saint Mary’s Cathedral at 1111 Gough St. (at Geary Blvd.) near San Francisco’s Japantown — get ready for your fill of all things […]

THE GOCHISO GOURMET: Fermentation 101

Whether we think about it or not, we’ve all experienced fermentation, whether it’s via imbibing my favorite breakfast, lunch or dinner grape juice-based beverage or simply pushed a little harder in the gym and experienced that muscle burn the next day. In a nutshell, fermentation simply is the biochemical process in which sugars are converted […]

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