johnnyd

I put in over oatmeal and certain other cold cereals like granola. Your milk eventually gets maply - a very good thing.

The coverage on OLN was spectacular yesterday, and came on the heels of praise by the venerable George Vecsey, sports writer for the NYTimes. Lances interview after the race included concern about all the people who had camped out for a week by the steep switchbacks. What if they'd been drinking all day and they fell in the path of a racer? I concur but think what a festive community that would be! I'd expect an intrepid baguette maker to sell out by the halfway point. Vendors of food and ice must ply the route. Has anyone here camped out for the Tour like this? Is it a nightmare???

Cashews grow at the end of the Cashew fruit, which is juiced and used in a number of things like ice cream and deserts. "Suco de Caju" mixed w/ Cachaca, like the "Suco do Maracuja", passionfruit juice, are available at bars and at stores for making at home. This could be what they meant. I had a friend bring a bottle of "Flor do Brasil" back from Brazil and it was pretty good. Simple green bottle with red/black design on plain white label. Please check back often! I have "Saudades" (nostalgia) ...

Pears with Balsamic ...blew my mind the other day

Beans: The Fulminator should be illegal... Viva: Brasil every month... how cool is that? Every town makes their own "Pinga" and claim supremacy over the others so you have your work (if you can call it that) cut out for you. Personally, I like the older ones because they are mellower, but the younger whites are a fine match for lime, sugar and a hot day on the beach. I think you should buy two different bottles per visit and sample until you find a fave. Then send the ones you don't like to johnnyd, beans and bacchant036...

Other than sipping shots of the older varieties and the occasional marinade duty... nope!

Absolute Faves: Ankimo - Monkfish liver Mentaiko - Codfish roe (spicy!) Kazunoko - Herring Roe Very high on the list: Ika w/shiso Aji - horse mackeral Amaebi - when in season ...and of course: Toro Mirugai Shiro Maguro Hamachi Saba... ...oh, hell. I like 'em all but I still struggle w/natto and things w/ume, but I'm winning that battle. UNI above all because I used to dive for the little bastards.

Yup! Agave affects people, and probably other animals, in that peculiar way that science has yet to explain fully. Sure, it's a chemistry thing: the agave cactus pulp has compounds that do this and that to your brain, blah, blah, stifled yawn - etc. Same with Juniper and others. That's why we drink! If it makes you crazy, don't do it... at least in public please. ...now where did I put my Herradura??

I spent most of my teen years in the Algarve and we had Octopus at least twice a week. Never saw a cork go in the pot and I was in the kitchen a lot. We stuffed the little guys mostly... ... And all those cork trees, sheesh! The mystery deepens...

I happened ask our esteemed guest, Mario Batali, the exact same question last week. He says the trick works, but didn't come up with a source or why, just do it!

I've been on a papaya kick for a few months. Those big Miradols last a week. I'll cut a ring off, slice it in half, dispose of most but not all seeds (they are extremely good for you) then squeeze some lime all over it and Voila. That, a slice of bread if it's fresh and a zillion cups of Green Mountain Dark Magic makes my morning.

Excellent directions, thank you K! KeysToVt: The bakery/Pastry place in Willard Square I PM'd you about is another One-Fifty-Eight creation it seems, who are getting some wholseale biz now. I thought it might be the result of your efforts this spring. How are things going (besides eating awesome, fresh striper) on that front? The shedder lobsters that are being sold locally are from downeast. My guys say they haven't seen any in their traps around here yet. Odd for this time of year, eh? Cold water still: 58.F is their reason. JohnnyD

Mr. Smith had a history of heart trouble...

Lobster tomalley, eschewed by many, loved by the chosen few...

IN CURRENT ROTATION: Smirnoff Bacardi Gold Barbancourt Herradura Anejo Sauza Hornitos Tyrconnell Irish Single Malt (this is a bargain) John Powers Tanqueray Lillet Blond Martini&Rossi Cachaca (3 kinds!) Medronhos (Portuguese brandy) Poire William Pernod Hartley's Amontillado/Fino Courvoisier Various Sakes (I'm sorry: Saketinis rock!) Florio Marsala Bitters, yup, yup... LOVE the Scrabble and Crown Royal gift idea! Get the little felt bag embroidered for a few bucks more.

History of Food is an excellent book, a must-have for our crowd. Picked it up for $15 at borders in April. In the same vein, I wonder why some things are missing the mark: I worked on an island in the Gulf of Maine for a time and I expected a rich selection of fish at the one market there. There was only frozen Halibut from Alaska! I'm smack in the middle of the seafood breadbasket of New England!!! Turns out there is no demand. Most of the islanders don't like fish! I figure the taste for it is a victim of dwindling stocks or maybe too young a gastronomic tradition, say, 3 or 4 generations. Too many potatos? Makes you wish the Indians won...

Hey there K, Where is this place??? Did the trout man define which days he comes down? Sounds like a great idea. People are catching stripers like crazy at the mouth of the Saco river and Higgins Beach I hear. Could be a good year! Johnnyd S. Portland add: The local pea harvest is underway. They are incredibly delicious. Don't miss out, it's fleeting.

I ran an oyster bar from a restored wooden lobsterboat for three years. Every spring I'd paint the hull and cabin, oil the brightwork, scrub the stainless steel barsink and worktable, then make sure the bilge was spotless. Before opening a bit after Memorial Day, I'd invite the State health inspector down to the dock for my annual inspection. She was very nice, and incredulous that anyone would invite her over for an inspection. I would always fail one point: no screens. I had a mobile food service license, designed for outdoor fairs and such, and when they're all lined up at a carny, the flies get pretty bad. I always passed the inspection in spite of that one demerit, but she and I agreed screens would take away from the aesthetic. I solved any interest insects would have in my seafood and work area by taking a lemon wedge and, pressing firmly, running it around the perimeter of the insulated sink and table. It seemed to create an invisible wall. While flies and some bees bothered sloppy boaters I was insect-free, thank god! Oysters, clams and shrimp served outside can be dicey. My workspace, not only really cool looking in that rustic, Mainey way, was kept absolutely clean, inspiring confidence in my customers. Those lemons saved the day. The health inspector happened to love oysters, especially the local Damiriscottas, and brought her whole family down to the marina on Fourth of July. What a testimonial!

I used to live in the Algarve in the 70s and 80s but I hear it's been way over-developed. One place that is truly magical is the mountains north of Lisbon where the royalty whiled away hot summers: SINTRA. I'm sure those who live there now will weigh in with more current recomendations for food but Seteais in Sintra is really something to see. It's about 45mins from Lisbon and quite a car-ride if I recall. October is beautiful there. I'm jealous...

The round goiabada is definitely better - more guava and less sugar. It also seems to keep in the fridge forever. I've half a round tin that I will attempt... ...because I think it sounds sensational.

MB, I find it very cool that I can hear your voice when reading your posts, I have no idea what anyone else on our board sounds like! 1) Do you throw a couple corks into your water for squid and where/when did this technique come about? 2) Saw your show on tripe and you added a bit of vanilla (and something else) in your broth for simmer. Whassup with that?! How/when/where did you figure that out? Thanks for joining us this week. Take a break when your fingers get tired typing. JohnnyD South Portland, ME

No fair. You have to give us something. Sorry about that! It's in Japanese but my favourite scene is when a gangster lay dying and his last words were about hunting boar that fed only on yams so when you pulled out their intestines... "they were like yam sausages!" He then laughs himself to death. Another good quote from "My Big Fat Greek Wedding" where her family stares at a bunt cake the new in-laws brought for the reception and says... "...they...they brought us a cake with a hole in it!"

"Goiaba" = Guava "Goiabada" = Guava paste It is normally paired with a slice of cream cheese and is one of the national deserts in Brazil. My sister in law, of Irish descent, scoffed at this idea when I served it after a Brazilian meal, then found the combo a year later at a cuban place in NYC tucked into pastry triangles. Sounds like a great idea!

A regular at my favourite bar orders a Henessey and PBR (side). We all call it a "high 'n low". He's in the liquor biz too!

Tampopo. The entire movie.