|
More on New Zealand. During my three-week
visit, I actually lost 6 ½ pounds. Me, the original “manga” guy! And I
know why, the portions are small – which was fine – 4 oz. of fish or 6
oz. of deer steak (no pasta). Everything was delicious, professionally
prepared and presented. In New Zealand they cook primarily what is
available and not a lot is imported. Variety is limited and food is
expensive. Why are American people overweight? Simple, an overabundance
of cheap food. Too much success can be difficult to handle. One
memorable dining experience was at the Anatoki Salmon Farm in Golden
Bay, where Hans and Greta are raising
small king salmon for a restaurant and store. Here’s the deal, you catch
the fish and then Hans cleans, filets and smokes them for you to eat
right there. They use different combinations of wood and seasonings and
the whole process takes about 20 minutes. Let me tell you, that was the
best smoked salmon I have ever had. The salmon are fed a diet of |
|
organic grains combined with the ground up
trim, head and bones of the filleted salmon. Great spot –
www.anatokisalmon.co.nz.
 |
|
Just received a flier from the Sierra Nut
House in Fresno. Hmm, sound familiar, but this one is the real thing. It
reminds me of my Sicilian Uncle Tom, a real live fish peddler who
traveled the surrounding area selling fresh fish to ranchers and
farmers. Along the way he would buy or trade for fruit, goats, pigs,
vegetables or anything he thought he could sell back in his
Monterey-Italian neighborhood of Monroe Street. One time he returned
with a large assortment of nuts and told my sister to make a big sign
announcing them for sale. My uncle’s Sicilian was better than his
English, so after going back and forth for a while, he insisted on “ALL
NUTS FOR SALE”, and the sign was put up on the front porch. Remember
what I say, you can never have too many nuts at your Christmas dinner
table. |
|
|
|
|
|
|
~~~~~ |
Q). A few year ago, I believe you
wrote about a location where you could purchase fresh Polish kielbasa.
If I am correct, can you please tell me the name and location?
Mike Dancz
Via e-mailA). Not only real
kielbasa, but how about kiszka, surowa biala or starowiejska? I’m
talking an amazing selection of Polish sausages. The place is called
“Polana – a Polish Experience” (773) 545-4900. As they say on their web
site
www.polana.com. Polish people have long been known for
the preparation of a wide variety of tasty, moderately spiced, and
pleasantly garlicky sausages. Anyone who remembers the genuine,
old-world taste of Polish sausages, knows that Polish sausages produced
by the large name-brand meat companies are only vaguely reminiscent of
the real thing. |
|
|
|
|
Q) I want to serve caviar over Christmas. How do you like to present
it and where can I buy the best?
Marcia
Monterey
A). Traditionally caviar was
served with chopped egg, onion, parsley, lemon and other things as
condiments that really hide the flavor of good caviar. Assuming that you
are using sturgeon eggs, you should be looking for clean smelling, shiny
eggs. Good caviar is never fishy or excessively salty. The three
principal grades of caviar are: Beluga – the most expensive and the
largest eggs; Osetra – a bit smaller, with a golden hue and nutty taste;
and Sevruga – small eggs with great flavor. Crush the eggs with your
tongue against the roof of your mouth. There should be a nice semi-firm
texture – you don’t want it to be soft and
mushy. Buying caviar is a real crapshoot so
you must be very careful. As we’ve seen in the news, imported caviar is
pretty much a |
|
|
thing of the past. Your
best bet is California farmed sturgeon. Last
year Sammy Hagar and I did a tasting of caviar, foreign and domestic.
The domestic won hands down! The best was from a company called Sterling
Caviar (800-525-0333). Other suppliers include: Lafayette Caviar and
Fine Foods (415-401-8665 ask for Jerry) and Tsar Nicoulai Caviar
(800-95-CAVIAR). My favorite ways to serve caviar: 1) Trimmed
lightly-toasted white bread cut in triangles – just spoon it on – use
only mother-of-pearl or bone caviar spoons – metal spoons will affect
the taste – wood or plastic is okay too. 2) Fingerling potatoes that
have been boiled then scooped out and top-broiled on a bed of rock salt.
Fill the cavity with caviar and a dollop of crème fraîche or good
quality sour cream. 3) Last, but no least, miniature buckwheat pancakes
or “blinis” topped with sour cream. If you need some help eating caviar
call me and I will supply you with some expert tasters.
|
|
|
~~~~~ |
|
Q). I really enjoy your show! I watch
it here in Washington, DC on the AmericanLife TV Network. I particularly
love the shows you do with a local focus (I was born and raised in
Sacramento, but spent plenty of time in the Bay Area and its environs,
so these episodes have some real nostalgic value for me). I have a bit
of a challenge for you. I am Jewish and only eat and cook food prepared
according to kosher dietary standards. When I watch your show I am
usually trying to figure out how to adapt your recipes, or the
ingredients, to suit my dietary preferences. As you might imagine, this
can be very challenging, and sometimes simply can’t be done. So, here’s
the challenge for you: what recipes might you suggest for cooking kosher
saddle of venison? I can get kosher venison from
www.koshervenison.com.
The hard part is finding a recipe that doesn’t involve any dairy
products (butter, cream, etc.; meat and milked may not be cooked or even
served |
|
|
|
together in kosher cooking), or other
non-kosher ingredients (like bacon, fatback, etc.). So, what do you
think? I eagerly await your response, and will, in the meantime content
myself with the next episode of your show.
All best, Josh
A). Any chance of a conversion Josh?
A whole new world of food products would open up for you. Or a little
cheating - like a Catholic eating meat on Friday? For years I wondered
if I was risking a trip to the fire. But, seriously a couple of tips
would be to substitute olive oil for butter and to use pastrami in place
of bacon. Good luck and shalom!
Don’t you just love this time of
year? Olives, wild mushrooms, Italian fig cookies, great oysters, walks
in the forest, risottos, hearty soups, roasted parsnips, winter
vegetables – go for it! Any help in identifying mushrooms bring them by
786 Wave Street, but call first 373-3778. |
|
|
Recently received a note from 91-year-old
pioneer Margaret Berti of Soledad. She sent me a stack of minced abalone
recipes from 1933. A company called Colin-Hopkins Inc. of San Diego, CA
was canning minced abalone, and they developed recipes like minced
abalone croquettes, scrambled eggs with abalone, abalone fritters,
abalone loaf, abalone cocktail, abalone soup and abalone chowder. Can’t
get your hands on any minced abalone? Why not try minced clams –
guaranteed to work. E-mail me
john@pisto.com for complete
recipes. Thanks, Maggie! |
|