February 9, 2016 at 9:06 pm (chocolate)
Tags: Amy Martinisko, chocolate truffles, Tanner Martinisko, Trinity Raw
There I was, zooming into the NorthCoast Co-op on a mission — you know how it is, you just want to get in and get out as fast as possible. But there…out of the corner of my eye…I spy Tanner Martinisko and he is sampling something that I realize has the word chocolate in it…so I veered off course!
Tanner help out a jar with some light brown orbs in it — they were oval-ish, and reminded me of chocolate coated almonds. I took one, popped it into my mouth expecting to bite into a crunchy almond and my teeth sunk into the soft rich chocolate. Seriously, as I am typing this I am salivating with the memory of it.
With all of the talk of “good food” and “bad food” — of course I’ve developed a theory — haven’t we all? I think that the food that we eat should be the very best we can afford — and if you are going to poke some food in your face, it should really matter and satisfy you. For some reason I could eat a lot of really crappy chocolate — but when I eat good chocolate I am satisfied by eating just a little — and this is the case with Trinity Raw truffles. Popping one small truffle in when the afternoon requires a little somethin’ somethin’ — it really hits the spot.
Listen to the interview!
Bottom of the jar of Trinity Raw truffles…
February 9, 2016 at 8:52 pm (seafood)
Tags: abalone, Frank Onstine
If you’ve lived in Humboldt for any length of time you have eventually been invited to an abalone feed of some sort — I’ve had various experiences with that, one involving bear meat and abalone…let’s just say the abalone was great. The bear meat that had been pressure cooked for hours was still so tough I got my front teeth stuck in it and had to pry them out.
The abalone, in fact, has always been great — everyone has their favorite way of preparing it but generally it involved deep frying after some combination of wet, dry, wet or dry, wet, dry had been applied (like eggs being wet, flour being dry, milk being wet, panko being dry, etc etc etc). I’m afraid you could deep fry a flip-flop and it would be good too — so I am a fan of well prepared fried food.
I am not, however, a fan of entering the ocean and gathering up these crazy beasts. That’s what friends are for — and so Frank Onstine has become a friend to many by gathering up abalone from the Fort Bragg area for years. To hear more about Frank and his pursuit of abalone, listen here!