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Do you have anything to say about San Francisco food and restaurants? Do you have a strong opinion on the best local brand of olive oil? Are you interested in attending the California Culinary Academy? Are you just bored?

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While eating at Chez Panisse, I picked up this tip: simmer some red spring onions in a 1/2" of water with asparagus. The asparagus picks up the delicate perfume of the onions while it cooks.