New Release: Eric Kauschen

Well why not just be a little gratuitous and have the first post in the Music category be about me? I finally managed to finish my first album of guitar oriented music and I think this one will be pretty big for me. I’ve released four previous albums, but they’ve been mostly soundtrackish and ethereal. I’ve always been a guitarist and I finally got down to it and finished the album. Probably because I was inspired by my new studio setup that turned my abilities to record up to 11. I played all the instruments on the album with the help of William Duke who did the back up vocals with me on Ich bin ein Auslander.

The songs are as follows:
1. I’ve got a guitar and I’m not afraid to use it.
2. Ich bin ein Auslander
3. Eye of Set
4. Into the Arena
5. Fury from on high
6. Speed of light
7. Seaside Strut
8. 2073: The New Gladiators [theme]
9. Hawaii Five-O

The album should be available on iTunes by the end of November and I’ll add a link here to it when it comes out. For now if you click on the picture above you can get a pre-release listen of Seaside Strut. If you want to see some of my other work that’s available on itunes just click on the Eric Kauschen - Symphony of the Nine Angles button.

The California Academy of Sciences

[click on pics for expanded view]

I worked for the California Academy of Sciences when I was a kid starting off taking classes at the Junior Academy then moving up to working at the Junior Academy and volunteering at the Steinhardt Aquarium and then working for the Morrison Planetarium. I used to get to walk around before anyone was let in and I could walk around behind the scenes and talk with people like Tom Tucker who worked at the aquarium who used to let me steal some of the brine shrimp from their huge tanks for my fish tanks at home to John McCosker the former head of the Aquarium who I kept begging for a real job for years. I used to run around this place like a sponge trying to soak up all that it had to offer. I knew every inch of the CAS from African Hall, Northern American Hall, that room with all the bird dioramas [what was that called again?] to the Hall of Minerals and Wattis Hall of Man. They they closed it all down. Tore down most of it and rebuilt it. I was amazed at all the work that went into it and how they had focused on making things as green as possible. I looked forward to opening day, but me being a bit of a “sunset redneck” as it were didn’t get out there on opening day.

I was glad. When my wife and daughter and I get a chance to go we waited in line for about 45 minutes just to purchase a membership. Now when I was a kid [get ready for the “back in my day…” line] It cost about $25 a year for a family membership. Five years ago when my wife and I took up a membership again it was $45. Today due to inflation the price for a family membership is $159. No, I kid you not. If you’re a single person it’s $25 to get in vs. the $6 when I was in my late teens. Is it worth it? HELL YES! We take our daughter a couple of times a month and my wife goes with her even more often. At first it doesn’t feel like there’s much there because it’s more of a big room than several smaller rooms, but there is a lot going on there. My best advice is that if you live in SF then you should take a day off of work and go mid week. On the weekends it’s way too crowded and you’ll be tripping over strollers left and right. I did find the “food court” rather refreshing from the old days when Duchess Services handled the food and it was cheap greasy fries and tasteless hamburgers and hotdogs. Salads back then were considered to be iceberg lettuce with a wedge of tomato and a slice of cucumber drowned in cheap over the counter Italian dressing. Now everything and I mean everything is organic. Want a Coke? Nope. Even the sodas are organic and they have a range of foods that runs the gamut of the cultures of San Francisco. They also have a rather upscale dining room downstairs called the Moss Room that features very upscale foodie stuffs from the likes of Charles Phan of Dragonfly and Straits, but is overseen by head chef Justin Simoneaux. I haven’t eaten there yet, but when I can find a way to google up a few extra hundred bucks I’m taking the wife there to live it up large. If for no other reason than to see the moss covered wall.

Chimichurri: The Pesto of Argentina


Living in San Francisco you encounter a large hispanic population and I have many friends who are hispanic. When I was a kid everyone used to call them “Mexican” because I guess we didn’t know or care about countries below Mexico. I recently discovered a sauce that while originating in Argentina is apparently known all the way up to Mexico and it’s called chimichurri. It’s very similar to the Italian pesto sauce only instead of basil it uses flat leafed Italian parsley. While I can’t say for sure, there are a lot of Italians who immigrated to Argentina so maybe that’s why it was created there, but you’d think they could grow some basil there wouldn’t you? It’s used as an accompaniment to meats of all types from beef to chicken to pork to fish. It’s heavy on the garlic and just gives the meat and intensely earthy feel without the dirt [and why is it people eat expensive truffles when dirt is so much cheaper?]. Here’s my recipe and I hope you try it because you’ll be surprised at how good it is. Now I have to compare it to one of the local churassco houses in SF that’s opened up since Argentinians started to lay claim to SF. I tend to like mine on the well blended side so it doesn’t look too much like oil and weeds, but grind it as much as you like.


1 bunch parsley
8 garlic cloves
9oz olive oil
2oz white wine vinegar
2oz water
1 tsp salt
1 tbsp oregano
1/2 tsp chilli flakes
1/2 tsp ground black pepper

Add everything except the oil to a food processor or blender. Start it up and slowly add the olive oil. It might be 9oz more or less, but you’ll know when it’s ready when it’s thick and creamy. It doesn’t exactly separate, but after a day or two you do get a bit more oil on top. I have a set of handy squeeze bottle on hand to fill it up with the sauce and then I’ll squirt it on one of my famous burgers [that’s another story] or heavily douse a nice beef tenderloin or london broil with it.

Sunset in the Sunset

Sunset in the Sunset

©2008 Eric Kauschen

I went out to grill up some steaks with chimichurri sauce tonight and just had to snap a picture with my cell phone’s camera. The end of the year is when you see the best sunsets in San Francisco. Enjoy!

Welcome to San Francisco!

I think I’m one of the few people left in San Francisco who was born here. My mother’s one, my daughter is one, but I’ve spent 46+ years in San Francisco and now I’m back living in the same house I was raised in. In all my years I’ve managed to learn my way around San Francisco so that I can get to just about anywhere without having to say, “Where’s that street?”

I like the city so much I decided that I have to start writing about it. Herb Caen, rest his soul wrote about the good, the bad and the ugly in San Francisco and I want to be like Herb Caen. Rumor has it that he said when he died and walked into heaven his first words to god would be, “It’s nice, but it isn’t San Francisco.

So you’ll be seeing me writing about the places to go, places not to go, eat drink and party in SF [never, never call it ‘frisco]. I would also appreciate any comments you’d like to add in with. Now it’s time for me to pour me a tall glass of hand brewed root beer made at the beach by theBeach Chalet and take a seat out on my deck and watch the waves of the ocean curl onto the beach. Ah, it’s great to live here. 😉