not caged and are fed a protein, vitamin and mineral mash devoid of iron. This produces a white veal. The day of the crated baby cows are over and done with and has been for the last 2 to 3 years. Carmel Meat Company is now called Sierra Meat Company and according to Big Bob, they have a range-fed veal that is superb - Give them a try 883-3555.

Food Tip - Fresh water chestnuts are now available. I just peel and eat them. Sweet as sugar and crunchy like an Asian pear.

Q). Dear John,
Can you help me with several culinary questions that have perplexed me for years? Firstly, is it proper or improper to break long pastas in half as they are put into the boiling water? Or, does it really made any difference? Secondly, many years ago at an Italian restaurant at SF Fisherman's Wharf, I had a wonderful crab and spaghetti dish. It was baked in an individual, portion size glass baking dish and served that way. It had large pieces of crabmeat with spaghetti in a creamy cheese sauce that may have had a hint of tomato. Do you have any ideas as to what it was or a recipe? Lastly, also several years ago, you presented on the telly a roasted lamb "chunk" dish that I believe you discovered during your trip to Sardinia. Or was it Corsica?

in the pasta, BUT he broke the linguine in half! "Holy Smokes Vince, what are you doing breaking the pasta!?" "John", he said, "I always have broken the pasta." "But why Don Vincenso (he looks exactly like the Godfather in the movie)?" "Because, Johnny boy, I like it that way and it's easier to eat the pasta as it sits on the fork better." I know one simple version of the Crab and pasta dish: Make a béchamel sauce, add some crabmeat and put into a casserole dish. Sprinkle on some cheese and a bit of tomato sauce and that's it. The lamb dish was in Corsica. Buy a whole lamb shoulder and have the butcher cut it into 3-inch squares. Rub it down with olive oil, oregano and lots of garlic and bake it for 6 hours at 210 degrees. I prepared this dish for Julie Child and she called it "lamb confit", Delicious!

Folks, Did you know that oregano grows like a weed around here? Follow these instructions and harvest when it flowers - Cut it just about the dirt line and it will grow back next year. Tie in bunches and hang upside down until dried - store in a brown bag. Use on fresh tomato salad, pizza, sauté mushrooms and bruschetta, but not in pasta sauce.

Q). What is the going fee at our local restaurants when a bottle is brought in? I was dining at Cafe Rustica after a nice day of wine tasting in Carmel Valley. We brought in a bottle we had purchased that day. We did not check on the corkage fee because

you must pay the fiddler"? You should always call first and ask what the restaurant policy is - this fee called "corkage" can range from not allowing it at all to a fee of $10. - $20.

Come on locals, give us a break. When taking advantage of our unrivaled dining deal every Tuesday and Wednesday on the wharf, order a cocktail or a glass of wine. Looking over the receipts, I noticed that many of you are just ordering the special and nothing else - I mean nothing. Don't you know that you enjoy your food better when you have a nice warm glow? You may find that you enjoy your company more too!