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Q:
I have been picking and eating King Boletes for a long
time. I can cook them and eat them with no ill effects, but my
85-year-old mother, who used to eat them, gets very sick now (the scoots
and throwing up). Every one else is perfectly fine. Have you ever heard
of this? It has happened twice to her so we don’t let her eat them any
more. R. Bergera – email
A:
Everybody is different and we are changing all the
time. I have a friend who can’t eat morels, yet he eats other wild
mushrooms. I love Boletes but my sister gets “the scoots” (great word
there). A few years ago, I became allergic to shellfish (hives), but
then it went away. So, yes I have heard of it, but don’t risk giving
your grandma the scoots.
Q:
Hi John,
Merry Christmas! Do you know where I can purchase home made ravioli?
When I lived in San Rafael, one of our local deli’s carried it. Came in
a box (not frozen) and was fresh. Does anyone in Monterey carry it?
Rita Garcia – email
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A:
Hi, lovely Rita and Merry
Christmas right back at you! I have
found you a source for ravioli - Rombi’s in Pacific Grove (373-2416). He
will make you fresh ravioli in three different flavors – spinach & meat;
portabello mushroom; and ricotta cheese with Swiss chard. He will even
provide you with his sauce. Now, speaking of ravs - as we Italians call
them – Joe’s are made with soft dough as opposed to those made with
semolina flour, which are harder and chewier. His old-fashioned
soft-style is what you’re looking for I’m sure. For those who prefer the
sturdier semolina type, Pasta Palate in Carmel (625-6508) makes them in
nine different varieties. You can get them fresh or frozen – ask for Noe.
Q:
How do I boil abalone without overcooking it. I would
be grateful to you for this. Josein –
Half Moon Bay – email
A:
The abalone recipe that I tried, and liked, was given to me by
a Chinese fellow, by the name of David Lee from San Francisco. Place a
whole chicken in a large pot and cover with water. |
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Add ginger, green
onions, soy sauce, garlic and a few
peppercorns. Bring to a boil and skim froth and excess fat. Simmer until
the chicken is fully cooked – 30 to 45 minutes. Remove chicken and
strain. Now place your abalone into the stock. Cover and cook for 8 to
10 hours at a simmer. Once the abalone is tender, slice thin and serve
with rice and soy sauce for dipping.
Q: Dear
John, We have enjoyed the last two
Wednesdays at the Wharf with the two hours free parking and $9.95
dining. Last week the restaurants featured sand dabs, after offering
salmon the week before. Will the menu change every week?
Babe Hancock, Carmel
A:
I'm glad you asked, Babe. This brand new program
continues to evolve and the response has been very encouraging. Today
and tonight, the restaurants will once again feature salmon and it looks
like we will be changing the menu monthly, rather than weekly. Folks,
bring your friends, neighbors, in-laws and outlaws to
"Wharf Wednesday" for
a great deal!
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