The Rancho Gordo Thread

[StephanieL]

Ferry Market shop is closing at the end of next month.

[prasantrin]

Posted on FB

 

http://insidescoopsf.sfgate.com/blog/2017/02/17/rancho-gordo-to-close-ferry-building-shop/

 

I never even got to see the shop! Just the table back before he had the shop.

[rancho_gordo]

I wish i could express how happy I am!
I'm just not a traditional retailer. Much happier with ecommerce or wholesale.

Saturday mornings when the market was hopping were great and fun but so much of the time is spent helping tourists find The Slanted Door. And in the end, it's a $6 product.

It was a great experiment and I think we gained a lot from it. But I'm ready to move on!

[voyager]

Sad for us, but totally the right decision for you and for the times. We celebrate your liberation!

[splinky]

Last month, I bought some Domingo Rojo beans there, on the way to The Slanted Door

[Peter Creasey]

As a bachelor for a few days, I found myself without any Rancho Gordo beans; thus, I cooked up some Good Mother Stallards tonight to go with sauteed catfish on a green salad.

 

Nice repast...with a common Chenin Blanc/Viognier!

[voyager]

Last month, I bought some Domingo Rojo beans there, on the way to The Slanted Door

 

I trust you had a mall map.

[splinky]

 

Last month, I bought some Domingo Rojo beans there, on the way to The Slanted Door

 

I trust you had a mall map.

 

i know that mall by heart

[Suzanne F]

 

Start asking food people how to make the best black bean soup, and all roads will quickly lead to Steve Sando.

Very few can claim the title “celebrity bean grower,” but Mr. Sando of Rancho Gordo in Napa, Calif., is just that.

We all knew that, right?

 

Rediscovering Black Bean Soup

[Rail Paul]

Right move.

[rancho_gordo]

The response has been terrific. Imagine the failing New York Times finally focusing on something other than FAKE NEWS! Sad. No wait. Good.

[Sneakeater]

I've been wasting Good Mother Stallard beans in braises and stews.

 

But now that I've had some on their own, I see how sensational they really are. (Yeah, we don't often speak of beans as "sensational" -- but there it is.)

 

As someone said somewhere on the internet, this is why we bother with heirloom beans.

[Sneakeater]

The gusano is very nice -- and I look forward to seeing what I use it with (it isn't often that I think, this dish would really take off if only it had a little more worm in it) -- but can't we resolve the piloncillo issue?

[rancho_gordo]

The gusano is very nice -- and I look forward to seeing what I use it with (it isn't often that I think, this dish would really take off if only it had a little more worm in it) -- but can't we resolve the piloncillo issue?

 

I just got back last night (Gawd how I love saying that. I wish I could say it much more often these days....)

Apparently the USA has reclassified sugar in order to protect the US sugar industry. Where would that be? Hawaii? California? Piloncillo isn't sugar as it isn't as processed but we're pretty dinky. I confess: Now that my personal stash has long run out, I'm getting testy about it.

My Mexican partners tell me very soon. I'm sorry but some cliches are justified. Soon means nothing. Sorry.

[Sneakeater]

I get that it's not your fault and nothing within your control, so I'm just being testy like you as my stash runs out. I've just become addicted to the stuff is all. Hope this can be resolved.