Five Twitter-Size Recipes to Nail
BY TAMARA PALMER
10 years ago, when I was doing some of my first food writing, I hit up a number of San Francisco chefs and asked them to create recipes that would fit in Twitter’s then-140 character constraint for SF Weekly. These recipes still miraculously live in the SFW archives, but they haven’t really been given any love or attention in the last decade. Here are some of my favorites:
Anthony Myint’s Charred Scallion Sour Cream
Eddie Lau’s Uni and Shoyu Gelée
Chuck Siegel’s Frozen Hot Chocolate
Above photo of Anthony Myint in the Mission Chinese Food kitchen, San Francisco
Tamara Palmer