| Q: I’m curious about dry mustard. I made a
vinaigrette recipe that called for dry mustard but since I didn’t have any I used
Dijon. When do you use dried mustard? Bill W. - MontereyA:
Good question Bill. Dry mustard is quite hot and should be used
sparingly. It has a different flavor because it is pure ground mustard
seed. Prepared mustard, such as Dijon or French’s is mustard mixed with
liquid such as vinegar, wine or water plus herbs and spices. Dry mustard
is available at any good market and is used in many dishes. I use it in
Caesar salad, cheese fondue, baked beans, certain cream sauces and
deviled eggs. Now, speaking of mustard, when I was a kid and had a chest
cold the remedy of the day was a hot mustard plaster. If anyone tried
this treatment today they would probably be jailed for assault with a
deadly weapon. Here is how I remember it: When I would say, "Ma, I’m
sick and can’t go to school," believe me folks, I was not faking because
I knew what was coming. First she would mix dry mustard with hot water
to make a paste and spread it evenly across my chest (like on bread when
making a ham sandwich). Then she would place a piece of wool or
flannel over it, then pajamas and then blankets. In a few minutes, the
mustard would |
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start to heat up. You know what it’s like when you use too much mustard
in a Chinese restaurant? Imagine
this stuff burning into your chest. If my cold was really bad, she would do both the front
and back, just like a hot dog. Man would that burn! My sisters thought this was pretty
funny, me sizzling like a hot potato, begging her to wipe it off. As they say - no pain,
no gain or, in this case, no cure. Believe it or not, it usually worked pretty well. Maybe
we should bring it back. Once the mustard plaster routine fell out of favor, along came
the enema. This was considered a catchall cure for everything. Once you had one of those,
you became the healthiest kid in the town - no, the world! Thank God that one went out of
style - so much for my mustard memories. Q: On your TV show, I
saw you cooking with truffles. What do they taste like and where can I find them?
Raymond L. - Monterey
A: I am
currently using white truffles from Oregon. If these were from Italy, they might go for
over $2,000 per pound. Nothing tastes like a truffle. They are incredibly aromatic and
earthy. If you’ve never tried them and are curious, come down to the Whaling Station,
on Wave St, and we’ll cover any dish on the menu with fresh truffles for only $5 -
What an opportunity. |
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| Olives - The final
chapter:Dr. Roy Thomas "The Renaissance Man" follows a different philosophy and
method. He believes in finding any olive tree - "…there are different flavors,
but they are all good." and guarding it until the olives are "dead ripe."
Harvest only fully ripe olives. Clean all stems and throw out damaged olives. Place olives
in a tight weave cloth sack or pillow case with three times the volume of pure rock salt.
Hang the sack in a cool, dark place with a pan underneath to catch drips. Shake up sack
twice a day to mix olives and salt. Sample them every two weeks to see if all the water is
gone and olives are "cured." When cured rinse briefly in warm water and dry.
Coat with good quality olive oil and pack tight in jars. To soften flavors, olives can be
lightly microwaved (just until hot - not blown up!). Enjoy with wine and cheese or cooked
with spaghetti sauce and stews. And this tip: nibble on the seeds - the best flavor is
there.
I received more letters concerning
the need for caution with home curing of olives.
Always be careful - after all, Dr. Roy is
on his fifth wife! |
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