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Raoul Duke

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    California's Central Coast

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  1. I'm accustomed to making fresh pasta but I want to make a pappardelle with sage added for braised short ribs. Any ratios someone can suggest? Fresh OK?
  2. More on regulatory efforts concerning olive oil. http://www.oliveoiltimes.com/opinion/u-s-strikes-olive-oil-strongholds/36498
  3. The large olive oil Importers were able to stop regulatory efforts in the last farm bill that would have made it harder to bring that crap oil into the US. They were able to accomplish this through their US distributors who contribute heavily to congressmen/women and senators. It politics boys and girls looking out for the American public.
  4. I'd have to say build a relationship with a grower/producer that has a product to suit your taste. It is almost impossible to eliminate deceptive practices in the olive oil biz short of more gov't regulation/intervention. When American producers want more gov't oversight on product the importers scream protectionism and the congress, in typical fashion, ignore the issue. A world wide agreement on testing criteria would be a start.
  5. I certainly wouldn't suggest ignoring smaller producers, simply pointing to sources for review. The listing of the participants in the LA International Olive Oil Competition is riff with producers large and small, with or without affiliations to formalized organizations. These suggestions are for those individuals from other areas that don't have the luxury of tasting oil locally, as do you and I. Also look for harvest dates vs. expiration dates. A good suggestion, but there are quite a few producers that are not members of these organization, and to discount a producer because of their lack of affiliation could be doing a buyer a disservice. OTOH, checking these associations is certainly a good place to start, just don't arbitrarily stop there. There are some great, really small, almost obscure, producers.
  6. Try to buy locally. Taste before you buy if possible, if not buy a small bottle to insure you'll like it. If not you've not wasted a lot of change. Remember the enemies of olive oil are light, heat and oxygen. Look for dark bottles, go with screw caps and, store in a cool spot like a lower cabinet. Beyond the producers Shel B has suggested there are a large number producing in all of California, some in Arizona and Texas. Look for the local olive organizations to see who's a member and producer. Ours is the Central Coast Olive Growers www.centralcoastolivegrowers.org Another good source is the listing of results of the Los Angeles Olive Oil competition as part of the LA County fair. Probably the largest number of worldwide entries that will steer you in the right direction.
  7. The San Luis Obispo county area has a large number of farmers markets that may serve your needs. I think the not to miss are Baywood/Los Osos, 2-4:30pm Monday afternoons, Downtown SLO 6:30-9p, Thursday and Avila Beach, 4-8pm on Fridays, Arroyo Grande 12-2:30p on Saturday,
  8. I don't write a blog, am a happy Californian (82 degrees today here in Paso Robles) and enjoy eating in SF since I think they have some excellent choices. For what it's worth Farallon has a very nice filet and Boulevard doesn't disappoint. Granted not a lot of menu choices but, still good. And fer Cris' sake if you're so unhappy, move on.
  9. I'm currently using a variety of sizes of un-leaded, glazed La Tienda cazuellas in a standard oven and, principally in a wood fired oven at temps from 200 to 700 degrees. In the wood oven I introduce them slowly, rotating often without issue. For specific dishes I preheat the clay prior to using them in the wfo.
  10. The Tom Colicchio recipe in "Think Like A Chef" is very nice as well. I've done it twice once with garlic smashed potato and, the second with fresh made sage pappardelle which I liked better.
  11. Chicken enchiladas with tomatillo sauce.
  12. I too was happy to see the recipe index included, it makes my efforts to create a digital recipe file of all the issues, a hellova lot easier. The pan fried crabs in chipotle sauce are on my to try list.
  13. Oregon's got it goin' on. I loved the 8 years I spent there. I got a job there but I think I went for the fishing. Nice article on P'land food trucks in the latest Saveur mag.
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