ludja

Styrian Pumpkin Seed Oil (or Kern Ol, put an umlaut over the 'o') from Austria is really tasty. My grandparents live in Styria and one of the missions for any family member returning from a visit is to bring back as much as they can carry! I grew up having this on all green salads, greens beans, cucumbers, etc. It is nice to see it available over here in the last few years although the price is dear. I think you're right that people don't eat too much pumpkin out there ('pig food', along w/corn---except when you roast it out on the farm). BUT, in the open air markets in Graz they do have some type of squash they sell that is similar to butternut or pumpkin. Typically it is sold already peeled, cut into long strips and bagged. My grandmother uses it to make a type of sauce with dumplings. Well--I couldn't resist replying since this has been a food specialty I grew up with that you don't see too much over here. In Austria, I think this pumpkin seed oil is primarily from Styria. Does anyone know if they make it in Germany as well? Sorry for being off topic to your original question--but based on what I know I agree that bringing cans of pumpkin along would be the safest. Unless we hear differently from someone in Deutschland...

This won't make dinner, perhaps but our absolute favorite gelato place in Florence is: Carabe 60R Via Riscolli (4-5 blocks north of the Duomo). The family that runs this come from Sicily and they ship all the best fruits from Siciliy and Southern Italy. The range of sorbetto and gelato flavors is incredible and the flavors clear; the texture creamy but not with any of a 'gummy' texture we found in some places. The gelatos sing of fresh milk. One of my favorite flavors was the "Fior de Latte". Also had incredible nut flavors, almond, hazlenut. Apple, Pear and Canteloupe Gelato.... Hmmm.. We were there for a week and half. Found this place early in the visit and then went back each day; too many flavors to try!

If they like spicy food (Texans, I hope so); Brandy Ho's Hunan on Colombus Ave (a few blocks up from the pyramid) is excellent and reasonably priced. My favorites there are: Kung-Pao chicken and Smoked Ham w/whole garlic cloves ( I believe they home smoke both meats; their Kung-Pao chicken is the best I've had). Also addictive are their dan-dan mein noodles (garlic & peanut sauce), hot and sour soup, Five-Seafood Delight... My favorite, reasonably priced, well-lighted place for dim sum is Ton Kiang's on Geary. Also, Seafood is good at both of these places.

Binh Duong's book is excellent. Although the recipes are largely his, the book was actually written by Marcia Kiesel, Food and Wine magazine's most talented writer. She traveled to Vietnam with Duong to research for the book. If you can still find it it will be well worth the trouble. Thanks for the additional context Ruth on Bin Dong & Marcia Kiesel's book. Does anyone know if Bin Dong's restaurant in Hartford is still open and if it is any good? (My parents live near Hartford and I'll be back there at Christmas). Thanks

I am just working my way through this thread, so this may have been addressed later on... A little background and context: My mom babysits for kids in her home. She has done this for over 30 years (God bless her). She started doing this when my sister and I were young and it was great for us (we had playmates and she was home with us). Later it evolved into a full time job for her. They live in central CT. The trend over the 30 years is that a higher and higher percentage of the moms are on their own (divorced or never married). This isn't social commentary; just a fact and I point it out because it really appears to affect how the kids (and mom) eat. Almost all the parents (primarily moms) say they eat out at fast food type places at least 4-5 times per week. Most of them are 'lower level' white collar workers; for eg. office job at an insurance company. My mom makes the lunches that kids like (rather, will eat!); basic stuff, nothing special--sandwiches, raw veggies, hot dogs, grilled cheese, mac and cheese. The parents will come back to my mom and say, "how do you make that grilled cheese?" Many of them don't appear to cook even semi-home cooked meals. As an aside, often if given a choice between store bought cookies or home made ones, the kids want store-bought. (and my Mom is a great cook and baker). I think the home made cookies taste strange to them. In speaking with the many different working moms (that mom babysits for) over the years, it appears that increasingly many of them can barely cook and they are always incredibly stressed out w.r.t. time. These are people with kitchens and money to buy basic food but working, raising a child with one parent and not knowing how to cook makes it difficult to get out of the fast food hell hole. It's a vicious cycle in many ways. They work and raise a child on their own so they have less time, then they turn around and spend much more money (comparatively) on unhealthy fast food. There are certainly ways out of this (cooking one dish meals on the weekend, etc) but many of them don't appear to have the wherewithal to do it. Well; this is off topic from Rick Bayless--and I have no idea where the thread is right now, but I just wanted to post some observations. This thread has produced many great posts (on and off topic). On a lighter note: A way earlier post spoke of the distinctive aroma of Burger Kings (stateside, at least). First semester in grad school I lived in a dorm and did not have cooking facilities. Took copious advantage of the local BK Lounge. To this day I can not go into a Burger King even to buy a soda b/c of the smell. What is that!!! I don't think I have an incredibly senstive nose, but I find the same thing at Subways--there is some (to me) horrific distinctive 'Subway' smell in there.

This was a few years ago, but I had a terriffic spicy tomato lobster pasta dish at Giaccamo's on Hanover St. in the North End. The ambiance is very nice also. It's a small place so good to make reservations if they take them. I also like the Union Oyster House; nice Boston atmosphere (one of the oldest restaurants in Boston) and great oyster stew and cherry stone clams on the half shell.

One of the most memorable fois gras dishes I had was at Jardiniere; what a shame for it to be banished. Does anyone know of any other prominent restaurants which have followed suit? (so I can avoid them).

Thanks for that simple recipe; it sounds wonderful. And although I really enjoyed making the jam; this sounds like a great way to use quinces more often.

I'm not sure if these are in print or not, but here are two books I've had success cooking with: Simple Art of Vietnamese Cooking (Bin Dong & Marcia Kiesel) & The Classic Cuisine of Vietnam (Bach Ngo & Gloria Zimmerman) Both these books seem to do a pretty good job in straddling the line between authentic-but-can't-get-most of-the-ingredients vs dumbed down recipes that suffer taste-wise.

or... a roach is baked into your pizza. Point this out to waiter who is completely unfazed; then asks if you'd like another one (pizza that is) true story

Hadn't cooked w/habanero chiles in a while. They're not that hot, right? And I like spicy food, right? And I'm cooking big a pot of refried beans, so the beans will counteract most of the heat, right? So, I just chopped up the second half of the habanero (I had started w/one half)and tossed it into the pot. Made a nice big bean burrito. Ate it. Half an hour later I was lying on floor in pain, clutching my stomach and wondering how long I could feel like that before going to the hospital... (I semi-recovered after a few hours)

We started with 1. Gloria Ferrrer Sonoma Brut alongside the appetizers of shrimp paste, oysters, cheese straws and roasted nuts. 2. Shug 2001 Sonoma County Sauvignon Blanc with the creamless wild mushroom soup garnished w/parsley, croutons & creme fraiche. 3. David Bruce 2001 Santa Cruz Mountain Pinot Noir & 4. Tokara Estate 2001 Yarra Valley Shiraz w/the turkey, etc. 5. Alderbrook 1995 Sonoma Valley, Kunde Vineyard, Late Harvest Muscat de Frontignan before the pies. I've had and enjoyed David Bruce Pinot Noir (esp. Santa Cruz Mountains) many times and this again did not disappoint. The two stars of the day were the Tokar Estate Shiraz and the Alderbrook dessert wine. A friend (who was also at dinner) brought the Shiraz back from a trip down under this past year. I have never tasted anything quite like it! The shiraz had this wonderful toasty, almost smoky edge to it. Held up really well w/the turkey. The Alderbrook Late Harvest Muscat was also wonderful--undertones of syrupy grapefruit and backbone w/enough acidity. ***By the way, has anyone else tasted wines from Tokar Estate or know anything more about this vineyard? Thanks.

I have found the same thing and usually I have a cast iron stomach. Tea on an empty stomach though will invariably leave me queasy... I wonder if it is just a case of getting used to it. Any big tea drinkers have problem drinking tea on an empty stomach?

Great thread; when I first joined (~ a week ago), I started a post re: 'Thanksgiving Soups' under 'Special Occasions'--got some good responses from many of you, and learned how to use the search function a bit.... Some of my favorites are already listed above but here are some others: 1. Cream of Green Chile Soup (had this for the first time at Duarte's in Pescardero, CA; it may be my all time favorite soup; you use roasted anaheim chiles--or if you're lucky enough to live in N.M.-- N.M. green chiles). Duartes is a cool old tavern/restaurant. 1 mile from the ocean which dates from Santa Cruz Mountain logging days at the turn of the century; they also have an awesome Cream of Artichoke Soup) 2. Leberknodel Suppe (Austrian Liver Dumpling Soup) My grandmother (in Austria) makes a great beef stock based soup into which you shave bits of calves liver into at the end until they are just cooked. Lots of grandmothers in Austria make this soup it's traditional. Unless you are an absolute confirmed liver hater in any form--you're probably like this soup! 3. Styrian Weinsuppe (Styrian Wine Soup) Also from the home of my grandparents in Graz, Austria (and of our recently elected Governator, Arnold) this is a really tasty soup that I haven't had elsewhere tho I suspect it is in other places also. (dry white wine, lemon, egg yolks, a little cinnamon and sugar, garnished w/sour cream) Despite mention of sugar, it is not sweet; I guess is balances w/wine. Other top choices: 4. Creamless wild mushroom soup garnished w/creme fraiche and croutons (mixi of dried porcini and cremeni shrooms, lots of leeks, chicken and beef stock, madeira or port) 5. Tom Ka Gai (Thai Chicken Coconut Galanga Soup). mentioned lots of times already but this soup was a complete revelation the first time I tasted it. I've made it w/great success at home also. Have to have the galanga! 6. PROPERLY prepared Oyster stew, good clam chowder (New England, Manhattan or Rhode Island), Shrimp Bisque, Maryland Cream of Crab soup 7. Cream of Cauliflower soup w/caviar croutons 8. Mexican Chicken Soup (garnished w/avocados, tortillas, fresh tomatos, lime juice, cilantro, etc) 9. Genoese Style Ciuppin Italian precursor of San Francisco Cioppino; I like this much better-- everything is pushed through a food mill--so you have smooth rich fish-shellfish soup in a tomato base---yummm) 10. Mussel Soup w/Creme Fraiche and Green Beans 11. Butternut Squash Soup w/fresh Sage and Croutons love that combo of butternut squash, sage and butter---soup is an easier route for the times you need a fix and don't have time to make butternut squash ravioli w/sage butter. Well, I could go on....

Thanks for pointing out the other Saveur recipes on line SethG I've seen lots of quince jam recipes around (including on the web site given above) and they all seem to follow this basic formula: Get a bunch of quinces (at least 4 or 5). Rub fuzz off quinces if they are so endowed. Take 1/2 of the quinces and cut up into large pieces. Put them in large pot including stems, peels, cores, etc (large source of pectin). Cover w/water at least an inch over. Simmer slowly for ~ 1 1/2 hours until soft. Push through food mill to trap nubbly parts and return to pan. Peel, core and stem remaining half of quinces and add to pan. Cook slowly for another 1 1/2 hours or so until new quinces are soft. Stir as needed to prevent sticking or burning. Pass entire mixture through food mill. Weigh mixture and then return to pan. Add equal weight of sugar to quince mixture. Cook again until you reach desired thickness (at least an hour). Will need to stir more often to prevent sticking/burning. Take off heat and add some lemon to taste. Store covered in fridge and enjoy on your well-buttered Australian Toaster muffins or in a tart.

Some of my favorite casual eats in Santa Fe (and points a little beyond) that I haven't seen mentioned much yet. 1) Huevos Motolenos at 'Cafe Pasqual's' (eggs w/beans, green chile, bananas, peas; have to taste it; will surprise you!) 2) Coconut Cream Pie (to die for; the best i've had) or any pie at 'Harry's Roadhouse' (a little south of town on the Old Las Vegas Highway). Great breakfast, brunch and savories also. 3) Sandwiches or pies at 'Four and Twenty Blackbirds' (cute tiny place w/old fashioned counter; they have really tasty creative sandwiches) 4) Chicken Fried Steak and great beer off the tap in the patio at 'Cowgirl BBQ' 5) maybe an obvious one, but on a non-crowded day you can't beat guacamole and fresh lime margarita's on the balcony overlooking the Plaza at 'The Ore House' 6) quick bowl of posole at 'Tomasita's' 7) breakfast/brunch at 'San Marcos Cafe' south of Santa Fe on the Turquoise Trail. Great food and nice atmosphere near (part of?) a feed supply store. chickens and other clucking fowl greet you as you traverse the parking lot to the front door. 8) Homemade tamales and bizchochitos (N. Mexico anise-cinnamon cookie) at 'Leona's' in Chimayo. (off the street; to the left of the Sanctuario). a long time tradition, excellent and cheap; the best tamale's I've had. 9) grilled squid salad at 'Andiamos!' Yummmmm... I wish I was in Santa Fe right now.

Nice pix jackal10 Forgot to mention above, but here is a link for a really extensive web site on quinces and quince recipes contributed by many different people. Tons of ideas for both savory and sweet uses... http://cres.anu.edu.au/~mccomas/quincerecipes.html

I know you said you are leaning more toward savory quince preparations--but just wanted to put in another plug for thick quince jam. I made this for the first time last week and the result is truly magnificent. One always hears of the unique flavor of quinces and I was not disappointed--honey, rose, ginger flavors are all in there. Also because they are so high in pectin (the skins and cores, I believe) the texture is really great. Lastly, the pale yellow flesh turns a beautiful deep, dusky rose after being cooked. All in all, an amazing transformation for a rather ungainly looking fruit! Saveur mag (november) has a recipe for the jam; and a great looking recipe for using the jam in a quince frangipane tart that I am going to try. Along more savory lines, Pauls Wolfert has some interesting quince recipes in her books. In "Cooking of the Eastern Mediterranean" there is an intriguing recipe for "Quinces stuffed w/chicken, golden raisins and almonds". She recommends this as a great dish for a buffet table. She also has a great recipe for "Duck w/Qunices". To quote, "The play of tart, fragrant quinces, against spice aromatic cinnamon bark and rich duck is unforgettable" I think I may have to try this myself

pear ice cream is wonderful (Chez Panisse Desserts has a great recipe). I've also made pear sorbet and served the two together; nice contrast in textures.. or I've served the pear ice cream w/crispy butter pecan cookies. re: another post above, I just (1 hr ago!) made the quince butter/jam recipe given in November's Saveur (going to use it in the quince frangipane tart recipe for T-day)--it is awesome! My first experience in cooking w/quinces and I am really happy. It looks beautiful (rich rose color) and the taste is a wonderful blend of peach-rose-ginger-apple... sorry to go off topic!

I got some good ideas for soup over on the 'special occasion' boards so that might change; but here's the plan so far: hors d'oeuvres: puff pastry cheese straws smoked oysters w/crackers sherried pecans shrimp paste (Southern dish, homemade) w/toast points drinks: Champagne cocktails or Champagne or Sparkling Cider celery bisque w/oysters wine: Shug 2001 Sauvignon Blanc Turkey w/gravy Sausage-Mushroom Stuffing Fresh Cranberry-Orange Sauce Creamed Onions Mashed Potatoes Roasted Sweet Potatoes w/Cracked Pepper-Lemon Butter Brussel Sprouts sauteed in Brown Butter wine: David Bruce Pinot Noir Red grapefruit sorbet drizzled w/Campari & pomegranates AQpple pie w/vanilla ice cream Sweet potato pie (wonderful recipe in Bill Neal's Southern Cooking) Quince frangipane tart strong coffee liqueurs, brandies.... (or whatever else to achieve 'Le Trou Normande') !

Thanks for all the great soup ideas-- I never thought of chestnut soup. I've toyed w/the idea of chestnut stuffing or sidedish-but soup is great idea. Parsnips and sunchokes are good ideas too. All the interesting squash variations and carrot soup sound nice. As a side note on the idea of turkey consomme w/dumplings, I had to laugh b/c it echoes a tradition I grew up with. My Austrian mom makes a turkey soup made with the wing tips and giblets; then she makes 'palatschinken' (Austrian crepes); slices them up into 'noodles' and adds a few in each bowl. It is simple but actually pretty tasty w/the noodles. Mayhaw Man-- The oyster-artichoke soup sounds really intriguing. Especially your evocative suggestion for a 'cook's treat' while it's cooking. Do you use a cream-based artichoke soup? Thanks all; I will definately try lots of these--if not all at Thanksgiving this year! You have to be a liver fan, but my 'cook's treat' while the turkey is cooking is to broil the turkey liver w/a little butter and have it on toast.

Hi, I'm interested to find out if people have any good ideas regarding an interesting, elegant soup for Thanksgiving dinner. I'm looking for something flavorful, seasonal, not too rich (have to save room for turkey to follow). Other good thing would be for soup to not require lots of last minute fussing... My standby has been a wild mushroom soup (no cream) garnished w/croutons and creme fraiche.... Some other ideas I was tossing around are: celery soup w/anchovy-celery toasts (from Saveur a few years back) light shrimp bisque watercress soup Any other ideas or good past experiences? Thanks