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where to find ramps

The Mushroom (far west fungi) people were very nice and said they could put some of an order they were getting on Friday onto a truck to their place in Moss Landing on Tuesday ($20/lb). As it turned out I had several people interested in some ramps bringing my order up to 4 lbs
This made it reasonable to order through an online vendor earthy delights for ~ $11/lb but $33 overnight shipping. So I should have some tuesday. In some ways I would rather use a local vendor but while the ultimate price would be ~ the same the ramps would be ~ 5 days old so I went with the overnight. I will report when I get them.

Apr 18, 2011
cuisinista in San Francisco Bay Area

Trader Joe's "Meatloaf Muffins": Predictably Unpredictable

I agree TJs has many things I can not live with out but many that are so bad I ca't see why they continue to carry them. There are good things in the freezer. The gyoza are great.

Apr 17, 2011
cuisinista in Features

where to find ramps

OK SF and Berkeley but so far away from Santa Cruz. Did anyone see them closer like San Jose or Mountain view or maybe palo alto?

Apr 11, 2011
cuisinista in San Francisco Bay Area

where to find ramps

I am looking for a source of ramps n the bay area - the closer to Santa Cruz the better.
I looked into buying them online from the east coast but it costs a fortune because they overnight them.

Apr 11, 2011
cuisinista in San Francisco Bay Area

Preserving porcinis/cepes in olive oil?

I live in Santa Cruz, California. I am a mushroom hunter.= and a few years ago I encountered some old Italians with large bags of boletes. I bemoaned the fact that there wasn't a way to preserve them other than drying. They told me they can them in oil. When I worried about bacteria they told me the key was to dice them and cook them in lots of oil for a long time on a very low heat. What this does is to cook most of the moisture out of them. I can them in 1/2 pints and seal them in a water bath. I assume that if botulism spore become active the dome on the lid will pop up. I have been doing this for several years and no one has gotten sick. Either I am lucky or this works. Also, I use grapeseed oil. It can get hot without burning and it doesn't intrude to much other flavor.

I would love to hear any comments on this method.

Nov 28, 2008
cuisinista in Home Cooking