By Andrew Morrison, Lisa Ahier

Sobo (Sophisticated Bohemian) began in 2003 as a crimson meals truck within the car parking zone in the back of a surf store, method sooner than meals vehicles have been cool. regardless of its remoteness, it attracted rave stories from meals media throughout North the United States, with the likes of Saveur journal calling it: "perhaps the main intriguing lunch stand in North America". The again of the staff's t-shirts learn: "Quite almost certainly the second one smartest thing you are able to do in a parking lot"—and that very same enjoyable, actual West Coast vibe weaves in the course of the tales and recipes during this book.

Sobo has considering that turn into a vacation spot eating place, having outgrown its nutrition truck beginnings, with viewers making the pilgrimage to the west coast of Vancouver Island simply to style chef Lisa Ahier's cooking—which is, to take advantage of Tofino slang, easily "killer". The restaurant's menu makes a speciality of locally-sourced, seasonally-inspired elements from family-owned manufacturers. The dishes are formed by way of Lisa's Tex Mex and Southwestern culinary roots, and her adventure won throughout a number of US states, together with her stint as government chef of Cibolo Creek Ranch in Texas.

The Sobo Cookbook comprises over a hundred of the restaurant's all-time favorite recipes—recipes that experience fed surfers, hungry locals, curious viewers and die-hard foodies alike.

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Extra info for The Sobo Cookbook: Fresh Food Inspired by Texas to Tofino

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If you can find only tablet, buy 400-mg or 500-mg tablets to get the maximum amount of Vitamin C with the minimum of filler, then crush them between the nested bowls of two spoons. Ascorbic acid dissolves readily in water or juice (both of which should be boiled and cooled before the solution is made). It is used most often with apples, apricots, nectarines, peaches, and pears; in a strong solution, it is a coating for cut fruit waiting to be pro­ cessed or packed. Generally speaking, the ascorbic-acid solution is strongest for drying fruits (Chapter 21), less for freezing them (Chapter 14), and least strong when they’re canned (Chapter 7).

In canning tomatoes and some veg­ etables, use commercially bottled lemon juice: as the label attests, it is guar­ anteed to be of 5 percent acidity. Vinegar. Vinegar is acetic acid, and all vinegars corrode metal, so when you use them in larger-than-spoonful amounts—in making pickles and relishes—make sure your kettle or holding vessel is enameled, stain­ less steel, ceramic, or glass. Acetic acid reacts badly with iron, copper and brass, and with galvanized metal (which we don’t like to use with any food COMMON ING R ED IENT S A ND HOW TO US E THEM 41 because of the possibility of contamination from cadmium in connection with the zinc used in galvanizing; and zinc itself can be toxic).

Brine of 2½ percent actually encourages benign fermentation; brine of 20 percent controls the growth of even salt-tolerant bacteria (see Chapter 20). These percentages are offered for your ready reference, but are not really needed here: at every stage in every procedure involving brine, we tell you how much salt and how much liquid you need to achieve the result desired. Above, we gave volume-per-pound equivalents for the main types of salt used in pickling and preserving just as a help in figuring these proportions.

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