It's been a while since we checked in with the ever-popular Mission Street Food, and not always for lack of trying -- sometimes it's simply too busy to accomodate. But that's a wonderful thing, because MSF has successfully been donating its profits to charity each week since the beginning of the year, and has supported the following organizations so far:
SF Food Bank
UNICEF's Tap Project
St. Anthony's Foundation
The Food Pantry
C.H.E.F.S.
Dolores Street Community Services
Charity: Water
Youth
Richie Nakano, sous chef at Nopa (560 Divisadero at Fell), is also a talented multimedia producer with a witty 'n gritty blog and podcast, both called line cook. Nakano jumped at our challenge to put together a recipe in the 140-character space carved out by Twitter. Here's his tweet-worthy method for making pancetta.Nopa Pancetta: 1 organic pork belly. 2% salt by weight. Curing salt. A lot of black pepper. Fennel seed, chili. Cure 10 days. Ferment a few days. Eat.
In Cooking Dirty: A Story of Life, Sex, Love and Death in the Kitchen (Farrar, Straus and Giroux, $26.00) Jason Sheehan rolls and ties an autobiographical narrative of a life spent toiling in the lower regions of food. Sheehan is resto critic for Westword, the Denver alt weekly and SF Weekly sister pub. His memoir ia a double dip into testosterone mash, stirred up with the gritty glamour of line work (it pays overt homage to Anthony Bourdain's Kitchen Confidential). You damn near catch a whiff o
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