| Readers: Don’t forget the Annual Clam Chowder
Festival, this Sunday, March 10th from 12 noon to 6pm on wharf #1. I’ll be on hand
preparing the Pacific Coast’s largest seafood risotto. I’m using my four-foot
pan, forty pounds of rice, four liters of olive oil, forty-two liters of stock,
twenty-five pounds of seafood, etc, etc. This should be a showstopper and produce enough
risotto for around four hundred. So please come and try some - otherwise I might have to
eat it myself.Q:
Hi John - We have a shiny stainless steel pan that we like to use, but some things
stick to the bottom while cooking, particularly scrambled eggs. What can we do to prevent
sticking? P.S. We enjoy eating at your restaurants. Gus S. - Email
A: Well Gus,
sounds like your not letting the pan get hot enough. Try this next time. Get your pan hot,
add oil, let it get hot, then add your eggs. It should work - or better yet, go to
Monterey Bay Restaurant Supply 899-1422 and get a Teflon pan. I guarantee your eggs
won’t stick. Folks, please buy only really good quality cooking equipment. Look at it
this way, by using the best it will make cooking easier and last a lifetime. Honest, the
same goes for knives - don’t skimp. |
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| Readers:
Something is bugging me: Why don’t local people go the wharf? Once a major spot of
local interest, it seems to be forgotten by those that live nearby. I’ll tell you
what - anyone who writes me in response will receive one of my cookbooks - free!Q:
Dear John - I’ve wondered for a long time why one cannot find sardines packed in
"sild" oil anymore. I liked them packed in that oil as I believe it contains
Omega 3. Thank you for all your good food in your restaurants and the fun of your TV
show. Frances E. - Carmel
A: Well
Fran, I talked to Anthony, at Monterey Fish Co. to get the lowdown - here’s what I
found out: Silds are a type of sardine canned in Denmark, Norway and Scotland. Those three
countries can two types of fish - brislings and silds - as sardines. California, France,
Portugal and Spain pack pilchards - a relative of the herring that is smaller and fatter.
Maine and Eastern Canada can small herring. All of these are served as sardines. The sild
sardines, not flavored as are the brislings, are a delightful product. Silds tend to be
larger-sized fish and those that do not fit into the cans are usually processed into |
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| "sild oil" in which
sild sardines are packed. The top fish containing Omega 3 are salmon, tuna, herring,
sardines, anchovy, mackerel, sablefish and bluefish. So, bottom-line on sild, Francis -
look for fish canned in Denmark, Norway or Scotland. (Omega 3's are a special category of
polyunsaturated fatty acids. Known as one of the "good" fats, they are essential
for general good health and are not replenished by the body except through food sources.)
Thanks for writing and watching the show. Q: Dear Mr. Pisto - I
am interested in acquiring some of the sourdough starter that was mentioned in your column a few weeks ago. I have enjoyed your show for many years and I
think the current series on Corsica is especially good. Monica McGuire -
Email
A: Monica,
thank you for watching. The Cheese Shop in Carmel Plaza has some or call Orazio at Palermo
Bakery 394-8212. He is a sweetheart and is willing to share his starter with anyone. You
should hear this man sing - he will bring tears to your eyes. P.S. Seems a lot of folks
are looking for sourdough starter. What’s going on? |
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