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Something's fishy: In
Dr. Gott's column last week he stated that wild salmon can have high
levels of mercury and should be eaten sparingly. Folks, this is false
information. Salmon, both wild and farm raised, is extremely low in
mercury. So eat both without any blame. Mercury accumulates over time in
long living fish such as swordfish, tuna and shark. We are trying to
connect to Dr. Gott to see where he got this false information. Stay
tuned! By the way, why has the assault on farmed fish stopped?
Now is the time of year best for roasting bell peppers because
they are really thick and meaty. Just burn them over your gas burners
until they are black and charred, throw them in a bag and
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let them steam and cool down. Then just peel
off the char (don't wash). Slice thin and toss with lots of fresh
chopped garlic, salt, pepper and a shot of oregano. Eat with olives,
sliced meats and anchovies. You can also add them to sand-wiches on
Italian bread and watch out!
Serious shroomers only! If you have been looking for an
opportunity to jump head-first into the wild mushroom world, check out
this notice I just received from my buddy Charmoon: Ready for a
spontan-eous vacation to mushroom heaven? I've just had a couple of
cancellations for our upcoming Oregon Cascades foray, and am looking to
fill the spaces. The dates are Oct. 9 - 13, and the group will meet at
our reserved lodging in
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west-central Oregon, about 45 minutes east
of Eugene (or 1+ hrs. west of Bend). We will be bringing a professional
chef, and will hunt mushrooms each day at a different forested locality.
We expect to be picking chanterelles, boletes (porcini), matsutake,
lion's mane, russulas, and other choice edibles. Mushroom feasting
follows mush-room picking! We will also assemble mushroom specimen tables
for appreciation and discussion. This annual trip is the highlight of
the year. $550 includes lodging and gourmet meals. For more info.,
please give me a call or an email.
Charmoon Richardson
Wild About Mushrooms Co.
707-887-1888
charmoon@sonic.net
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Dear Chef Pisto,
After a very successful halibut fishing trip to Homer, Alaska this
spring, we found this great recipe.
Poor Man's Lobster Recipe
1 gallon water
1 cup sugar
1/2 cup salt
halibut chunks
Boil water, sugar and salt. Drop pieces of halibut into the boiling
water. When halibut rises to the top of the water, remove with slotted
spoon. Serve with melted butter. Yes, it tastes just like lobster!
Thanks for all your great cooking shows and tips.
D.J Cauble
Pacific Grove
P.S. Local's specials on the Wharf are still a bargain at $12.95 Keep it
up!
Well, I gave it a try D.J. and you know what? It's pretty darn close,
Bravo! |
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Stan Rowe answered my request for a favorite
seafood recipe. He also offered the tip of doubling all of ingredients
except the oysters when the company is not family. His sister lives in
Newport, Oregon so she can get fresh oysters from Yaquina Bay.
Scalloped Corn and Oysters Recipe
1/4 cup onion, chopped fine
3 Tablespoons butter
1/2 cup sliced fresh mushrooms
3 Tablespoons flour
1/4 teaspoon paprika
1/4 teaspoon Tabasco (or red pepper)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup milk
2 cups frozen and thawed corn kernels
1 egg, slightly beaten
1 pint fresh petite oysters (Yaquina Bay is our favorite)
1/2 cup buttered bread crumbs |
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Preheat oven to 350 degrees. Generously
butter a 1 1/2 quart baking dish. Melt the butter in skillet, add the
onion, and cook until almost tender. Add the mushrooms and continue
cooking until tender. Stir in the flour, spices and Tabasco. Cook over
medium heat for 2 minutes, stirring constantly. Add the milk, stirring
constantly, and bring to the boiling point and continue to cook for 2 or
3 minutes. Remove from heat. Stir in the corn and egg. Carefully stir in
oysters. Transfer mixture to baking dish. Top with crumbs. Bake until
firm, about 30 minutes.
Serves 4 as a main dish. Recipe can be made as side dish, doubling all
ingredients except oysters, which serves a small army. |
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Q). When using dried mushrooms, shiitake for
example, with the intent to pulverize (powder)
for a dry rub, is it necessary to clean them first? They look dirty and
I'm wondering how this is best done?
Lynn Caylor
Pleasanton, CA.
A). They are probably clean, they just look dirty. Now porcinis
and morels can be another thing entirely. If you think you find some
dirt on your shiitake, just carefully remove it. To pulverize any dried
mushrooms, break them down as |
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small as possible with a rolling pin
(in a bag of course), or using the bottom of
a pot. Then, working in small batches, use a coffee grinder to do the
rest. Speaking of shiitake, they are often thought of as wild but are
actually one of the largest cultivated mushroom crops worldwide, second
only to the common button mushroom. In Japan, many farmers formerly
growing tobacco are converting to shiitake cultivation, which is done by
inoculating hardwood logs such as oak. Home kits are also widely
available, so you can grow some of your own. |
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Q). Dear Chef John, I want to reduce
balsamic vinegar to make a sauce. How do I best do this and what vinegar
should I start with?
Millie from Millbrae
A). I do this with my homemade vinegar. Just add brown sugar, honey and
start cooking it down to a syrup. Try it with any vinegar and it will
work - use your own tastes.
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