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Q). Hi John,
We just returned from a trip to Des Moines, IA. where we enjoyed
the best Italian bulk sausage from the Graziano Brothers Inc. that has
been in their family for generations. We live in Monterey County and
would appreciate any information on where we could buy any comparable
sausage. Sincerely,
Jim Pendry
A). With all of the Italian delis gone or
owned by non-Italians, mail order is a good option or you could make
your own - not really a big deal. Boston butts and spices stuffed into
casings. Or try Troia's Market on Pacific Street in Monterey (375-9819).
They still use the old recipe from the Troia family, although its bit
salty. Bottom line for you Jimbo - make your own, give Troia's a try or
get them by mail.
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Q). Dear John,
You bring back happy memories with your sand dab recipe. It's
exactly like my mothers. We used to get enough for the four of us for
.20 cents per lb. Salmon was .25 cents per lb. and crab only .35 cents
lb. That was in the 1930's however. Lot's of abalone then and mother pan
broiled it one minute on each side. How do you do yours? Thanks for all
your columns. I look forward to Wednesday's.
Via e-mail,
Edie Karas
A). Folks, what a pleasure to
receive a letter from this great local lady, whose name most of you
surely recognize. Edie, your mom had it right. The simpler the better.
Just dredge in a little seasoned flour than fry quickly in a hot pan
with butter.
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Readers: My wife has a new dog and
he's a thoroughbred, or whatever you call a dog that refuses to eat
normal dog food and has a personal history. This dog must have cooked
food - grilled burgers, roast chicken, chicken with pastina and lamb
shanks (slow-roasted). The other night I came home to a wonderful smell
in the kitchen and immediately went over to the oven. Inside were three
lamb shanks, mahogany in color and smelling absolutely out of this
world. "Hmm, Cher, this smells great." "Yep," she says, "slow roasted
for seven hours at 250 degrees - but don't touch them, they're for the
dog." "THE DOG?!" "Maybe the bones are for the dog, but the meat is for
the boss!" They were delicious and simple to make. Just season with salt
and pepper and 250 degrees for seven hours. I'm serving them tonight
over roasted potatoes with a tomato Caprese salad - now that's dinner.
Folks, lesson learned here, never let the dog eat better than the boss. |
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We know that Monterey area locals hate
to pay to park at the Wharf. Our local's program, with deeply discounted
dining and free parking, has been a success for almost two years now
because so many of you wrote in with your concerns. Lately I've been
wondering, what else bothers you about the wharf? Please write in and
give us a chance to correct it. It's time to hear from you again.
Q). Dear John,
I am inquiring into job possibilities as I look at
career options in the culinary arts. I am in the process of enrolling at
the California Culinary Academy's Le Cordon Bleu Hospitality and
Restaurant Management Program in which I will earn an Associates Degree.
Will this degree from such a renowned institution improve my
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opportunities for employment in
better paying positions? Is the investment in this education going to
truly benefit me in the real world?
Via email
A). This person made
a point of saying that she didn't write this for my column, but I think
it's important. Many people have misconceptions about what it takes to
work in this field. So I have to ask her, why are you pursuing this
career? If it's because you love people and cooking, or should I say,
cooking and people, then proceed. All of the cooking school degrees in
the world cannot teach you the most important thing. The demanding
lifestyle of being a chef or restaurant owner - it must be a passion or
forget about it.
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Q). Hi, I have a question
about an article that I found on your web site. It is titled "hot tip on
summer tomatoes". I have a garden full of heirloom tomatoes and
would like to try this recipe. It lists all of the
ingredients, but no directions for cooking the tomatoes, etc. Is it not
to be cooked? Please let me know as I am anxious to try it.
Thanks, Ann,
Via email
A). Lucky Annie, with a yard
full of heirlooms. As for the recipe, the tomatoes are raw. Raw tomatoes
and hot pasta! Before you dice the tomatoes, cut them in half and gently
squeeze out some of the seeds and the extra juice. Then proceed with the
other ingredients - the best olive oil, crushed red pepper, fresh Romano
cheese, fresh pressed garlic (lots of it), salt and pepper and watch
out! |
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