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marlena spieler

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Everything posted by marlena spieler

  1. yay, and it made the stephan colbert report!
  2. katie, don't eat the brains of squirrels as a study found anecdotal evidence (only, nothing direct) that groups in the backwoods of kentucky who eat squirrel brain come down with a cjd variation.....only the brains have been implicated though, so it looks like you're safe with the bodies. harters, yes i quote the butcher at the wirral farmers market in my article. barry shaw, a very nice guy....he says he doesn't get a lot of repeat customers, says most people like the novelty of saying:"darlings, we're having squirrel tonight", that is quite exciting dinner party conversation starter...... a
  3. thanks to all for your squirrel help, as it happens, I have learned a huge amount about squirrels in the uk and have come to the comclusion that the whole country is one big squirrel farm! have met game keepers and foresters, all trying desperately to keep the numbers of grey squirrels down, while encouraging the little red ones to flourish. its hard work. anyhow, i have now cooked and eaten squirrel, and learned more about the furry little critters then I ever could have imagined. Its resulted in a feature for The New York Times, which will run 17 dec for those interested. how did it taste?
  4. when i haven't been on egullet for awhile, then i come back and see a posting like this, i wonder why i've been away so long! daniel, what a wonderful tour of the humous and meaty plates that now i'm utterly dying to eat! right this minute! marlena
  5. am just returned from poland, where the soups are a cuisine unto themselves. my favourite is: dill pickle soup, and if it sounds bizarre--it has cream and vegetables too--it is in fact, sooooo delicious and i'll be you can find a polish resto in your area that serves a yummy one! there is also zurek: soured rye soup with sausage; sauerkraut soup (my cabbage diet soup!), tripe soup which is very very very good if you forget what it is.....oh poland is all about the fabulous soups! borsht of course....we had a lovely borsht that floated wild mushroom-stuffed ravioli-like dumplings, tiny little
  6. wish i had been there! (i'm arriving nyc sunday, just missed it).
  7. Za-Zu! love that place! healdsburgh ish. rabbit and waffles: deeeeevine!
  8. My dear friend (from france) is headed to Korea (Seoul), and she wants to know what to eat, what not to miss....she doesn't eat pork or shellfish.....other than that, she LOVES good food! all suggestions and recommendations for unmissable yummies appreciated, as well as suggestions about dishes and foods she shouldn't miss tasting! i've told her kimchee and kimchee and kimchee; wish i were going too! thanks!
  9. one of the characteristics of jewish food that i find delightful, is the way each holiday has its own specialities, even when they are dishes you don't even like, you eat it once a year and you're like: omigod this tastes just like the holiday. fat guy is right that its not forbidden to eat harosets/charosetz/etc at any other time of the year, but it doesn't taste right, and as he explained, its symbolistic meaning fits pesach, doesn't match rosh hashana...rosh hashana is about a sweet new year.....sweetness, dip apples in honey, serve a glaceed-fruit-studded challah, make a nice little honey
  10. searching for farmed, not shot-in-the-wild, squirrel in the uk. anyone know the whereabouts of a farm?
  11. yes, yes, that is the pancake!!!! i must have been wrong about the coconut milk....and it came in many sizes, i don't remember seeing them folded like that, but cooking in that little pan is totally the thing! i'm off to click onto that recipe asap, and did i say thank you and that you're fabulous?
  12. Does anyone have a recipe for those street treats in Malaysia--I ate them in Terrengannu and KL--sort of pancakes, batter ladled into a mould so that the sides are paper-thin and the bottom thickish and almost creamy-doughy. The pancake itself tasted of coconut and/or rice, they were topped with peanuts and palm sugar. I was told they also made them savoury, they made them many different ways in other places, but the sweet peanut-topped tropical pancakes were delish. all suggestions appreciated! thanks
  13. i'm in poland on a food tour called poland culinary vacations and despite being so full of stuffed cabbage and pierogi, pickles and sauerkraut, am feeling so excited that i wanted to tap in and share. its run by a woman, named sarna, whose family defected when she was a kid so she's grown up both places. this woman loves to eat and share her fave dishes, so we're shlepping all over the region around wroclaw, eating and cooking, taking classes from chefs and village housewives alike, its simply so fabulous i wanted to give egullet a hollah at ya! i'm off to shop now, before my flight back to u
  14. heading to area of wroclaw, poland, for a weeks culinary tour, classes in a castle, harvest festivals, spa, etc, but still.....i don't want to miss anything delicious! so any tidbits of advice appreciated! i have this (delightful) feeling that all the foods of my childhood are waiting for me, to eat them again: pierogi, sauerkraut, pickles, stuffed cabbage, poppyseed shtrudel....i just have this image of them saying to me: hi, we knew we'd meet up again! so i'm going to the gym each and every day this week, to be ready for them! thanks in advance, marlena
  15. stay dry, Fat Guy! (and eat something yummy, for me, tonight!) (am in hampshire, uk, where its also bucketing down like crazy...) xox marlena
  16. talk to egullet's very own judy witts, aka divina cucina. she does tours and cooking classes in her beloved home of 20 years, italy, and she's as full of fun as she is of knowledge..... marlena
  17. we really liked la badessa in torino: it was memorable, lush, traditional and yet with a somewhat modern flair. this was during the last salone del gusto. oh yeah, it was very reasonably priced as well. buon appetito!
  18. Actually, this posting is about the first food I MUST have when I get ON to an island, in this case, the island I call home, Great Britain. And its a drink, not food: tea. A fine strong aromatic cuppa. There isn't any place else on earth that serves good British tea, and I've tried and tried and tried, all over the world, to make it. (using British tea and all.....). So within as few minutes of landing as possible, I must be sipping from a warm mug of "builders tea": strong and milky. no sugar for me, thank you.
  19. I'll email Fuschia and tell her about your posting. I love Xi'an food too, marlena
  20. definately, totally, completely, agree with you, Steve! .....i'm not naturally slim, in fact, with the exception of rather nice shoulders from swimming, i don't think i even have bones, let alone great bone structure and a slender contenance.....ie, it doesn't come naturally to me. i'll never look like one of those slinky gals. but over the last two years i have lost the equivilent of almost one whole marlena. no diet. absolutely no diet. i'm making up the rules as i go along, and in a funny way having a good time of it, that is,when i'm not having a crazy hard time. i'm swimming against th
  21. i love how one can drive down any road in italy and find sagra di this and sagra di that, asparagus, truffles, polenta, tripe, sausages, snails, specific pastas, the whole sagra thing is so delightful! also there is a book called something like "take 5,000 eggs" which features food festivals throughout France's southern provinces, hysterical and delicious!
  22. The Food Guy (Guy Fieri) and Marcy (Marcy Smothers) is fab and fun! marlena ps disclaimer: yes, i do occasionally guest on it! cause i love those guys!
  23. Does anyone out there know Culinary Travels with David Eckert? Is it in your area? Whats it like? Thanks, Marlena
  24. love it, my fave summer fresh pickle too!!!! (i add splenda, as well, instead of sugar, that way i can eat and eat and eat happily!). sometimes i add fresh dill, and sometimes instead of dill, sometimes with a spoonful of wholeseed mustard, other times, dried red chile flakes and thinly shredded mint....... and i plop it onto homemade banh mi, or with rice and veggie or meat plate, or ham and cheese and potato salad, or with anything......love the stuff!!!
  25. When I've written for The New York Times upon occasion, the fact checking is huge, more questions and queries than any other publication I've ever worked with. There were questions I never even thought of as I wrote the stuff, and if I couldn't verify and back up my statements, they were not included. The fact-checking is very concientious, in-depth, and complete.
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