Beaver brand, made by Oregon-based and family-owned Beaverton Foods, is the largest producer of non-refrigerated horseradish and specialty mustards in the U.S. The company also makes a wide variety of best-selling gourmet sauces, garlic, spices, and other unique specialty condiments packaged under these labels: Beaver, Inglehoffer, Napa Valley and Tulelake.
Larry insisted that the salad would not be complete without some toasted sesame seeds. We all agreed and I scooted over to the range for a lesson. Larry explained that toasting sesame seeds took about as much concentration as performing. If you don’t remove the seeds from the heat at just the right moment, they burn and become bitter, he pointed out. I was mesmerized watching him swirl the seeds in the hot, dry skillet and occasionally tossing them up and catching every one of them on the fall and then casually depositing the perfectly toasted seeds onto a cool plate. Bravo again, Larry!
I have been pondering writing an article on “cooking with intention” for The Taste of Oregon for some time now. For those of us who enjoy cooking passionately, is it always entered into and experienced with a feeling of joy and excitement? Where is our mind? Nothing can spoil a pleasurable experience more than chatter between our ears, nagging us: “You didn’t start early enough, you don’t have all the ingredients, you’re out of your league, no one will like this, pickled pork is so passé,” etc., etc., etc. Fortunately, I learned some methods for silencing that chatter. After a brief “negotiation” with my mind’s voice I hear it whimpering, “OK, you win, I’ll shut up.”
The temperate Willamette Valley climate in Oregon makes it a great place to live, especially for gardeners.
Winters are relatively mild if you can stand the dreary rain and gray weather.
The springs are glorious, with clear skies, cool dry days and cool nights. In the summer, it can get warm, but come sundown it cools off [...]
Mustards and Worcestershire sauce are always on hand in our house but I couldn’t resist the idea of making my own. This mustard is fiery and capable however it mellows as it ages. Both recipes recommend storing in the refrigerator with a shelf life of 6 months for the mustard and up to 8 months for the Worcestershire sauce.
The Worcestershire alone is amazingly complex. Now – good as it is, will you ever want commercially made sauce again?
