ludja

I really like the petite syrah that David Bruce (Santa Cruz Mtns) makes from Paso Robles grapes. Individual vineyards are Shell Creek and Shandon Hills. The wines are dark, rich and smooth; firm tannin backbone which is nicely balanced with enough fruit. It's been too long since I've actually visisted vineyards there; need to visit soon and do some serious tasting!

Westphalian ham on buttered rye bread is heavenly, as is caviar on buttered white bread rounds.

Nice photo of the chocolate sorbet. Can you comment on the texture? Is it 'fudgier' than chocolate ice cream? (I've been a little gun shy in trying to make chocolate sorbet after making one that came out disappointingly grainy in texture). Thanks

Here's andiesenji's post from there as well.

I agree--but if I need to use up some whites and don't have time to use them for something else I'll do it. They're a lot better if you add a least one whole egg in--say, 2 egg whites and 1 whole egg.

Wow, hope you had a kitchen aid (or an extra set of arms) for mixing all that dough... They look nicein their individual packages. It would be interesting to know more about where the cookies are going too. Thanks for the pix.

Just to add that discovering a "bowl of red" and a "bowl of green" in New Mexico was one of my most exciting food revelations for casual regional food. Both are so delicious just accompanied by a good, fresh hot tortilla and maybe some pinto beans. It's amazing that they come from the same chile either fresh (and roasted) or dried because the experience is so different. Sometimes a bowl of green chile will also have a little cheese melted on top and may or may not have chunks of pork in it. For those that haven't tasted N. Mexico green chiles their taste is very unique. Although the chiles are varients of Anhaheim chiles they have a much more complex taste (attributed to 'terroir', growing conditions and varying chile varieties) and can range from mild to very hot. New Mexico roasted green chile is very addictive for many folks who experience it. My mouth watered looking at your photos b/c I could just picture the taste; writing about it isn't helping either! (Luckily I do have a stash of green chile in the freezer and some dried Chimayo red chile in the cupboard)

In Mountain View, CA Dittmer's Gourmet Meats and Wursthaus Some of their smoked offerings: Bacons: Country Style, Canadian, English Rasher, Pancetta, Pepper, Back Coppas, Kassler Ripchen, Smoked Hams, Schinkenspeck and Tasso Smoked Ham Hocks, Neck Bones, Pig’s Feet, Pork Jowl Smoked Tongue, Beef Jerky Smoked Chicken, Game Hen, Duck, Goose, Quail, Pheasant

Thanks for both of those recs. (and thank for de-lurking... ) I've been meaning to try out Maria's; just haven't been there yet. And I was trying to remember the name of The El Rey Inn for this thread. I've never been there but was intrigued when I read the reviews of it. review. It sounds like an institution of sorts and I've hoped to check it out sometime...

Thanks for the inspiration helenjp... I'll probably try some soups out of there as well. I made this hearty soup a few days ago and it is very good. I also added in some diced carrot and some slice smoked sausage. It's a very nice combination--it would be great w/o the sausage as well. Served it up with buttered rye bread. edited to add: and per my earlier post, I didn't make the dumpllngs; maybe next time.

I must admit I haven't had too many layered drinks--and never one with with 3 or 4 layers. Are there any good layered combinations out there for people that enjoy classic cocktails? I was inspired to ask this question after reading this passage in, Marie Curie: A Life by Susan Quinn. (fascinating read so far, by the way). This incident was recounted to take place in fin de siecle Paris (1895). As an aside, I challenge anyone to be a more colorful cocktail dispenser, but maybe that is another thread... Oh, and here's a website listing a myriad of layered cocktails. (These look to be more in the gimmicky genre though...)

Thanks for sharing ozmouse. Sounds like an absolutely wonderful day-- and the salumi platter and view from Iceberg look very nice. Question for people in the know; is The Boathouse at Blackwattle Bay a worthy destination for waterfront dining when in Sydney? I read a write up on it a year or so ago in Saveur and it sounded very good. From the article above it sounds like they have a new chef.

Individual Linzer Heart Cookies would be nice also... (hazelnut or almond dough cookies, cut-out in one piece and sandwiched with red currant or strained raspberry jam). Per the title of the thread-- but not for portable individual servings...for a non-chocolate Valentine's Day dessert I also like to make a Coeur a la Creme, surrounded by a pool of raspberry sauce.

A vinagrette is perhaps not traditional, but I've made Tropp's ginger vinagrette (from China Moon). It is nice on greens and should also be good on other cold/RT vegetables...

That's just an ounce of gin away from a Negroni! What? Americans don't like gin? Best thing today? Omlette made with some herb-butter I made over the weekend. A couple shaves of parm and a Perrier and that was lunch! Could have used a Negroni though .... A. ← Hmmm... good idea, maybe I'll make a Negroni. That will be my tastiest treat today.

is this a sandwich?like a hoagie? ← No, it's like an espresso with hot water, I believe. It's about as strong as coffee. ← I thought you meant the alcoholic version. (nice drink by the way when you want something a little lighter...)

Nice thread... Just as an aside, we found it pretty fun to have Thai potluck dinners with some of our more adventurous cooking friends. Easy for each person to make, say 2 dishes and then come together for a Thai feast!

One fun place you may want to try out for breakfast is The Frontier right on Central Ave across from the University. It's quite a scene, great for people watching, good prices and somewhat of an institution in Abq. (Large breakfast menu, at least all morning; maybe at other times as well).

viva green chile! Looking forward to your blog from Duke city.

Thanks swisskaese... I almost forgot about one of my favorite flourless cake recipes... it's quite different from the ones you think of right off the bat. It's called Ibarra Chocolate Cake , (after Ibarra Mexican Chocolate). The cookbook I got it from ascribes it to the Coyote Cafe in Santa Fe. It's very special; the cake consists of ground almonds, minced orange peel, grated bittersweet chocolate, cinnamon... (and eggs and sugar). The warm cake is soaked w/a Grand Marnier syrup; then covered with a dark chocolate glaze. I've posted the link to it somewhere else before. Anyway, the neat thing is that the grated chocolate stays kind of discrete from the almong and orange peel-- they're all about the same size. The texture is very interesting and the flavor combination is pretty exciting.

So if I understand, it is quite different from the US in that dishwashers from Non-UK and EU countries do not typically become line chefs (but rather remain dishwashers, etc) ? If so, I wonder why the difference? ← Even in the States there are quite of few career dishwashers. ← I can believe that. However from what I read right here and elsewhere, I thought that many linechefs in the US in bigger cities are non-white, non-US born.

Long time no see Redsuger. Thanks for the nice post. Funny you should mention the Rose Pistola budino--I had that there once w/prune armagnac ice cream and it was wonderful! I've been looking for a good chocolate budino recipe since then.

So if I understand, it is quite different from the US in that dishwashers from Non-UK and EU countries do not typically become line chefs (but rather remain dishwashers, etc) ? If so, I wonder why the difference?

low fat and goes very well with bear: salted warm or room temp edamame. (don't know if it's ok for the concerns moopheus pointed out)

Your dinner tonight looked great--I'd have a difficult time choosing between the calzone or the shrimp diavalo... Neat to see the pix of the globe basil; don't remember ever seeing those. Thanks for the nice blog.