Grilled Tandoori chicken, mango, mild onions, red peppers and Mozzarella cheese on a SPICY Golden Curry sauce. Topped with fresh cilantro and a sweet mango chili sauce.

From the WetYourWhistles site:

Welcome to Wet Your Whistles, the on-line guide to watering holes along the San Francisco Bay Area Caltrain railway line. You can ride Caltrain from San Jose to San Francisco to have a good day out without designating a driver. Our quest is to create a comprehensive list of brewpubs, microbreweries, bars, and well-stocked restaurants along the Caltrain line.

Meanwhile, some other Blak reviews.

Update: Here’s a howto and some of the science background.

Update 2: The photo was taken by Gordon.  Travis sent me this excellent video of 5 trials of the Soda+Mentos experiment on a news show.

QUOTE:

This is the big table that was shown on the Good Eats episode “The Pouch Principle.” You had to look really fast to see the last few items on the liquids list… or have a TiVo.

The quantity notes were per Alton’s commentary.

Based on my experience with starchy/sugary vegetables in pouches (potato, parsnip, carrot, onion, garlic, 1 tbsp olive oil, fresh rosemary and thyme, bake at 350F for about an hour), if you’re cooking mainly starch/sugar, USE A FAT TO KEEP THE VEGGIES FROM STICKING. Trust me, chunks of potato permanently stuck to the aluminum foil are not edible. Also, if you’re using a higher (say, >5%) acidity vinegar, don’t use aluminum foil. Also goes for acidic veggies (like tomatoes). Finally, if you look at the list and connect the dots, you’ll notice that you can create a significant number Asian wok and noodle dishes with this table. What you can’t see is that you can create pretty much any salmon dish that doesn’t require searing. Old Seattle trick is to put salmon, dill, and lemon in aluminum foil, seal it tightly, and run it through the dishwasher (top rack). I am not making this up. (Some argue you need to run through two complete cycles, while others say no heat dry.)