johnnyd

Thanks for the props Chris! Here is a direct link to the actual caipirinha making from foodblog: Dining Downeast.

Portland keeps growing... Went to Lucky's Vietnamese Restaurant at 349 Cumberland Avenue on the recommendation of a Vietnamese colleague from work. I had Pho for the first time. It was amazing. A big bowl of wonderful broth with lots of goodies including beef and tendon. I've been back twice. Prices are too low: nothing over $7. Tu Casa Restaurante Salvadoreno, reviewed here, looks promising. Fried plaintains, taquitos (3 for $6.50), beef quesedillas ($4.25) and tamarind soda or Guarana in a little hole in the wall with spanish cable-TV programs. I am dying to try Shahnaz Persian Grille at 795 Forest Ave. which opened last month. They serve Ghormeh Sabzi ($8.95) sautéed beef, and fenugreek, chives, parsley, all simmered together with dried lime and kidney beans; Fessenjan ($8.95), chicken simmered in a combination of ground walnuts and a sweet-and-sour pomegranate sauce. They are aiming for a take-out clientele but they have three small tables and sell a variety of Persian spice products: pomegranate paste, turmeric and cardamom, rosewater, orange-blossom water, dried crushed lime pieces, sour cherry syrup, red melon seeds and more.

I've been cubing sushi grade tuna and serving it in a ponzu bath. I found a terrific recipe for ponzu and now I make it as needed. It keeps forever and improves with age. Very tasty alternative to soy/wasabi routine. Garnish w/ scallion. I'd be impressed if there were radish sprouts here in New England but I could try a little grated daikon, yes?

Outstanding photo essay of this dish, yetty. Thank you!

Nope! Sorry! My guess is that it's caramel or chocolate or taffy or something like that, partially solidified in a pan of some kind and then turned over. ← But what about the skin-like texture towards the top of the heap? Looks like feathers or something's been plucked, I think...

Nice Caldo, dude BUT... I know a "traditional" twist you will enjoy: Collard or kale leaves are rolled extra tight into a psuedo-cigar, then julienned into strands by either a nice sharp knife or a jerry-rigged robo-coup blade turned by a crank. When thrown into the broth it turns the soup into that famous jade color.

This better be good! I make caldo verde around ten times a winter so I consider myself a master! Perhaps a battle caldo verde is in the cards?

Right on, chris! Nice to see you at the helm this week, sir. About twenty years ago my biz partner and I were delivering 200 handmade futons in a huge truck to Brown University from Burlington VT. It was four in the morning and we were really tired and really lost. Suddenly, the neighborhood started to look familiar... it reminded me of a typical portuguese town. There was a light at the corner ahead and I swear it was that bakery. The door was open and guys were yelling in portuguese. I got out of the truck and asked for directions in my bad portuguese. I returned to the truck with an armful of "papo secos", small, tasty rolls. My pal couldn't believe it. We were starving, too. There are some really good pastries made with dulce de leite that you should try sometime. Sometimes portuguese pastries seem too sweet but they actually compliment cheeses and "bicas", their tiny espressos. blog on, neighbor...

Nice trip! Nice to see Primo serving up some respectful wolfish, a much maligned but tasty "trash fish". Pecan Pie with a bit of bourbon sounds perfect. Becky's is mega-popular for slimy canned mushrooms and that grilled hash that sort of reminds you of dogfood. When you want a grilled cheese, tuna melt or a greasy breakfast, no one does it better.

What a great deal! Staying on boats is wonderful, one of my favorite things to do. Santarpio's looks like a must-go spot. The lamb looks perfect. Terrific report as usual, D!

C_Ruark, Scallops are really good around here in Maine. A fisherman friend came by with a few this summer so naturally I had to make ceviche, it's a play by play pictorial, my take on this fabulous dish. The presentation gets better as you go along. Hope you enjoy it. John

You're in Massachussets! Whaddya expect?!

Not off-hand. I'll have to dig a bit but I do remember it's right up tight on the waterfront, by where the boats off-load. I also heard the place is using that noteriety to bring in the tourist dollar so it might be easy to find. Charge the batteries in your camera! Can't wait for the report!!

Fish! Fish! Fish! I heard the old place made famous by the "Perfect Storm" is still worth a look. Marblehead is fun to visit too, it's just the crazy warren of roadlets around there that screw you up. Going to be a nice weekend. Have fun!

Right then! I'll join Anna in posting Duck (w/fennel) for Friday night. That looked just awesome. Gotta have that. And Maggie tipped the balance towards Parsi feasting for me. blog on PA.. .

We should have an award of some kind. Fantastic trip, Daniel! I loved being in the back seat the whole way... hell, we all were! There is something extra added when I read your menu then see the pic. I have a much better sense of all those states thanks to your wonderful road trip here. I read and hear much about southern cooking but today I have a really comprehensive look at the roadside culture there, and beyond. That shrimp in a hollow baguette has gotten me into the freezer for a some maine shrimp I froze back in march. Oh, yeah, I can taste it already! I have to find some okra too. and... and some fried chicken.... and BBQ... damn! Thanks again!

Spectacular! Thanks ever so much!

... you mean you weren't talking about the Faroe Islands??? Next to the Labrador cod there are "Faroese Gigante"... The Faroe Islands are pretty isolated.

Oh yeah, Cold Hollow is amazing. A little digging yields that their donut was the fourth tastiest in the nation by Gourmet Magazine in 2000. Their shop has a pile of excellent things. Several types of maple syrup, house granola, great pickles, tons of things. I also remember (vaguely!) partying with Eric Chittenden the ownert 'til 2000 a while back. He is descended from Vermont's first governor. Still lives nearby.

Nice pic. It reminds me of the urchins on the Florida coral reefs. Warm water, long-spined, purple sea urchin. They are apparently slowly eating their way through what's left of those reefs too.

Adam, Was there any uses for sea urchin that you noticed on Hydra? Sauces in restaurants? Bait, perhaps?

Thanks, chiffonade for the links. I especially liked this: ...and, of course, precision amputation? excellent! I'll be watching.

Siraco's Sharpening Service 533 Medford St Somerville, MA 02145-2656 Phone: (617) 628-6071 ...from switchboard.com

Whatever happened to that burger joint/bar on the road to Stark Mountain by the end of German Flats rd? Best damn burger and best atmosphere around.

Damn. I love getting it in the mail. I had no idea it was having difficulties. It's like National Geographic with recipes. My favorite, hands down. I was a bit thrown off with the new look - but it kept certain traditions, so I'm cool with it. Fonts aren't too far off and pleasant. I'll miss the covers. There's something to be said for the use of blank space - now it looks like a lot of other mags.