Q). My husband and I were in Monterey
for a week last year for our fifth wedding anniversary. We visited just
about every restaurant on the wharf and on Cannery Row. Some of the
places had very good food. Where can we get the crab you prepared on
your show from down-under? What should we expect to spend for just one?
We live in the Southern California area and we visit the restaurants in
the beach and marina areas. Redondo Beach, Manhattan Beach, Long Beach
and Marina Del Rey. Can we order this crab from any of these areas? I
believe you referred to this crab as the largest in the King Crab family
and it's from Australia.
Via e-mail |
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A). What you saw was once in a
lifetime opportunity. That 20lb. crab would have set you back about
$400.00. Known as the Australian King crab, it looks like a giant
Dungeness crab and had to have its claws strapped down because of their
tremendous strength. This one came from the Tasmanian Sea (Australia
area) and I was told it was caught in very cold, deep water. The shell
was about 1/8-inch thick and I had to use a pretty big hammer to break
into it. I have never seen another since then; however, we do have
Dungeness crabs available. Q).
Can you help me put together a menu for my special Valentine? I’ve
always heard that certain foods |
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are considered to be aphrodisiacs. Any
suggestions (besides oysters)?
Sharon F.
Via e-mailA). Lots of
different foods are believed to have these properties, Sharie. Starting
off with some wine, then on to your favorite preparations of avocados,
arugula, licorice, almonds, ginger, figs, honey, garlic (as long as you
both have some), truffles (the fungal kind) and, of course, chocolate.
There is also an added benefit gained from your Valentine’s appreciation
of your efforts. Or just settle down for some strawberries and chocolate
fondue with a cold bottle of champagne. |
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Bad weather? No, just bad forecasting -
again. Several years ago I got under the skin of some local weather
people for poking a little fun at their methods. It was my understanding
that, just before going on the air, the weather person would ask for a
show of hands in the news room as to how many thought it would rain by
the weekend. If 7 of the 10 people present raised their hands, 70%
chance! I couldn’t help but be reminded of that this past week |
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when the news was full of dire predictions
of storm after storm during our big golf tournament. They seemed all out
of breath with excitement as the talk of the return of “Crosby weather”
revved up. As usual, the bad weather didn’t appear but the bad
forecasting took its toll on the numbers of fans that would normally
plan to come down from the bay area for a day-trip. Maybe the symbols
need to be changed. A picture of a cloud with rain coming down combined
with “rain likely” |
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is pretty discouraging. How about a cloud
with a smiling sun peeking out that has a tear in its eye to represent
the chance of rain? By the way, did anyone notice the thundering rain
Monday night? Somehow it was missed by the local forecasters. The rain
is probably just not as interesting unless it threatens to wash away our
shot at some business in the middle of winter. |
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Q). I saw your two shows last week
about you getting ready for a private AT&T party at your house. Did you
do it again this year? If so, what did you serve, who was there and will
we see a future show about this year’s party?
Joshua S.
Hollister, Via e-mail
A). Yes, we had another great dinner
on Friday night, but what you saw was the last time it will be filmed.
These celebrities really just want to hang out with each other and have
some dinner and a few laughs without the pressure of having to perform.
In addition to the regulars: Michael Bolton, Kenny G, Andy Garcia,
George Lopez, Ray Romano, Kevin James and Huey Lewis we were also joined
by the great actor Don Cheadle and Darius Rucker from Hootie and the
Blowfish – great guys. After serving them a wedge of iceberg with
Roquefort dressing, my new pal Chef Andy and I brought out a giant pan
of steam-ing polenta nesting an enormous |
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ragout of wild mushrooms. Following these starters,
we rolled out a buffet of blackened salmon, glazed Pisto ham, Sicilian
swordfish, roasted vegetables and crab-stuffed giant shrimp with
jalapeno hollandaise along with eggplant parmesan for Michael Bolton and
a stash of venison chops for Huey. We finished
off with bread pudding and big scoop of Valhrona chocolate mousse. The
great stand up comic Tommy Dreesen acted as host as several of the
celebrities got up to tell some hilarious jokes, none of which I can
tell you about here. Q).
I’m confused about all the different types of rice. Can you explain?
A new cook from Oregon
Via e-mail
A). Here is a run down of some
basic types: First there is “short grain”, which means the grain is as
wide as it is long. This is used for sushi – small grains, soft and
sticky after cooking; “sweet” or “sticky” rice - short grained and
glutinous, |
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used for Asian desserts; and Italian rice –
a short grained variety that doesn’t get sticky, but the inside stays
firm while the outside gets creamy (risotto). Next there are the “long
grain” types, which can be four or five times longer than it is wide.
Examples include “basmati” (which means “queen of fragrance”) and
jasmine rice. Both cook up moist and tender. “Medium grain” is used when
you’re not sure of what rice a dish calls for, because it is slightly
sticky but cooks up moist and tender. Brown rice hasn’t been milled and
still contains the husk, bran and germ. It’s chewier and better for you
and comes in either medium or long grain. “Parboiled” rice is a process
that leaves the rice without a lot of the surface starch. It does,
however, retain more nutrients than typical milled white rice. Instant,
pre-cooked and flash-frozen rice products are made for quick and easy
preparation, but you pay for it with a nutritionally inferior finished
product. Whew! I hope this has made things a bit clearer. |
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