johnnyd

HUGO's Rob Evans chef/owner named among top ten best new chefs in July issue of Food and Wine magazine. Their website features menus which look delicious...

Most informative. First, you've helped me distinguish between growers and vintners. The Association containing both interests seems to quash possible disputes, bravo! The article I read (NYT?) told of Napa areas running out of growable land sparking zone issues and complaints of water-course contamination. Seemed so foreign in so idyllic a part of the country, but hey, that's progress. When I was a teen, my dad retired to the Algarve, Portugal where he tried his hand at three varieties of Muscatel. The vinyard was right on top of a 100ft cliff facing the Atlantic wind. He used to make me put fishnet bags on the bunches to keep the birds from eating 'em, a long, painful slog for a bored, dumb teenager! What I would give for that job now! Saw the promo poster for your WineFest 5/14 on the Association site; very beautiful! Cheers!

A friend told me the story about how the Patrons in Agave country sit around on Sundays, sipping Anejos and a little fruit concoction that included a hit of tabasco. I've forgotten what it's called and what exactly is in it. Anyone? I think, tomato, grapefruit and orange are parts. Whatever it is, it's a surprisingly good complement.

DC, I read not long ago about how crowded Napa is getting and the growing level of discontent between Vinters and non-vinters, particularly those in the environmental management concerns. I take it that this is A. not an issue in your neck of the woods? B. Growing issue? C. Solved before it becomes an issue?

PORTLAND ME. Ramps at Portland Green Grocer, Commercial St. THIS WEEK about $7.50/bunch Also there, Morels at around $22/lb. Neighbor cooked them without cleaning and lots of cute little worms began making a run for it in the hot pan w/butter. What does one do when they are fresh? Soak in water:vinegar, 10:1?

Okay, Okay, Hold On a sec! Ummm, this looks fantabulous so I have to make it. Hathor, if you could confirm/correct for me: did you marinate your chops in lime juice/soy/chili for a bit first? Cook at high heat w/fresh ginger +some marinade, finish in oven then drizzle sesame oil before serving??? Something like that?

A lot of driving whets the appetite, but I refused to stop at "Lumpy's", a greasy spoon near the NH/ME border. I just couldn't stop laughing...

Sushi Anyone?

"Shiro Maguro" was the name of this at our local sushi place. It was served with a dab of seasoned daikon and ponzu. It was amazing, our favorite. One day last month, we ordered it and were told they pulled it from the menu because of it's tendency to cause "unpleasantness" in some customers. This thread is the first I've seen that explains why.

After running a busy little oyster bar (an extension of the lounge in a surf n' turf place) for three years, I became pretty demanding when I ordered oysters elsewhere. If I produce a half-dozen that looks and tastes like a masterpiece, so should every other shucker worth their scars. One hot summer day here in Maine I went hunting for them. One place had a pile of Virginia oysters open and ready to serve on a bed of shaved ice, uncovered. No thanks. Besides, some of the best oysters on the planet were grown an hour east in the Damariscotta River! Why these? The next place was more upscale so I expected better. The marble top bar had a copper pit just for the purpose. I settled in for a lager and watched the bar-back mangle a few littlenecks and cut himself opening the, once again, Virginia oysters which he laughed off. Fine, I said, I'll take a few freebies, but half of the clams were rancid, the juice of which ruined the plate. The oysters were tepid and shameful. I'd had a couple drinks so I got into this guy in short order. How can you risk serving this to people? If you're going to charge $2 each you better have them COLD and PLUMP. If you're going to encourage tourism, USE LOCAL product. I got so steamed up I ended up opening my own Oyster Bar on a restored Lobsterboat, cruising the local islands in search of drunken rich people at anchor. I had a captive market (the perfect demographic), no overhead to speak of, and the BEST, FRESHEST oysters, clams and shrimp served with a variety of sauces. It was a hit... when the weather co-operated, but a total blast for three summers. The Moral: A bad experience eating out can be truly inspiring! Thank You :humble bow: johnnyd

Vermont was my home for 17yrs. The best bumper sticker I saw in all that time was: "MOONLIGHT IN VERMONT, or starve!"

Beautiful pic! Thems the ones, by jeezum! That onionskin-like stuff is the sure-bet. Someone up thread said they were going for $14 a pound somewhere, whoa! What better way to spend a spring morning in the NE? A fed-ex here and a fed-ex there, cash money? Hmmmm....

In current rotation: Prep: Rebirth of Cool, Vol4 - 4th&BWay Lounge-a-palooza - Hollywood Cook: Suba Tributo - 6degrees Brasil 2mil - 6degrees Plate/serve/eat: - if a serious meal, Ryuichi Sakamoto - (any) Certain Jazz compilations - if casual, Ernest Ranglin - Below the bassline Trojan Lovers BoxSet

Whoa! That's different. I drench a couple ice cubes w/ABitters then pour gingerale whenever things get rough in the gullet...(sorry!) But warm milk? This site never ceases to amaze. I have to try it now...

Maybe their demerara(sp?), but hey, why not put a mortre and pestle to it for a minute or two? Hmmmm!! not a bad idea.... I surprise myself sometimes...

Back when Beaujolais Nouveau was decent, we'd make plates of waterchestnuts wrapped in bacon then dredged in whole-grain mustard and sprinkled with brown sugar - which would melt all over 'em under the broiler. Perfect pair!

Margo, What about the old Cheese Outlet on Pine Street? I know the guy with the cheese-colored porsche sold it (he was a riot), so it's called something else now. I never fail to drop in for an hour before returning to Portland. They have a terrific european deli-style service for spectacular mortadella, olives, etc. Local artisnal cheeses, and a reasonable wine dept. 12yr old modena balsamic, a host of oils... you get the picture. I'm at a loss on the asian side of things, it's been a while since I lived there.

Indeed, except for the hangover part. What vitamins are YOU taking? Cachaca knocks me the f$ck out, but... but... I loff eet soo much! Saving my last inch for 5/5 feast. BTW: Some little keylimes are available, called "Susie" packed in McKenna TX, grown in Mexico. Heavily seeded but awesome flavor makes up for it. Domino superfine for the sugar. Cheers!

I used to pick a ton of 'em back in my VT days and the trick is to pick the ones that aren't fuzzy. The good ones have a clear head and small brown chaff around the base. Cut an inch from the head. Any encased in fuzzy stuff are bitter. I'm going looking tomorrow. Incidently, I have a horseradish plant in the yard that yields amazing two-tone leaves. Now that it's getting warm, the shoots of this thing are screaming to be cut and sauteed or saladized. Anyone have any experience with this item? Also, did I blow up the NE-AnyoneHere thread with my psychotic rantings? I really have to lay off that new Dark Magic from Green Mountain Coffee, whew...!

Lisa offered a link to her book site that, if you scroll down to "food" on the left, features a few pix of those recipes and a beach party featuring her and her mom. I especially liked "Divers other comestibles". Check it out!

I always get results with chicken stock w/"trinity roots": ginger, garlic, onion - fresh of course, and lots of it. Add parsley, celery, lemon peels and hot pepper flakes. Works everytime. Udon noodles in it sometimes adds substance. I also have fresh sliced ginger on a low simmer in water all day for sipping. I heard on the radio once if you heat some red wine with any and all citrus fruit in the house, GFruit, Orange, Lemon, etc to a boil, then let cool. Have a cup of that and you pass out for twelve hours. When you wake up you're cured!

GUARANA ...hands down favourite! Find it in your closest Brazilian store

Thanks Paul and all who tackled the lobster stock technique. After a hundred or more chowders, I find a twenty minute simmer from cold water for my lobsterbodies or local shrimp shells will yield a flavorful, yet grayish broth. The local shrimp are sold at the end of their season (2 to 4wks) with eggs around the bellies which I try and save, the flavor is awesome, the stock is almost black. The chowder I make uses whatever's fresh, usually white fish like haddock, cod or cusk (which holds it's shape after cooking) but the background I aim for and get is crustacean. The color is not an issue, and I coarse strain the stock to ensure some tasty bits make it in but no cartilage. The result has a rustic "downeast" quality with big flavor. Lately, I've added diced onion, celery and green pepper to the salt pork rendering, then maine potato before stock w/bayleaf. Simmer about 15, add fish (one inch pcs), then heavy cream at the end and only to what's beeing served that day. I make sure I always have a quart or two of the base in my freezer, stock as well. I have to try Paul's sweat method next, and see what happens. Aiden is on the money re: fennel and garlic, best to add later unless the broth is half the meal. I could see using that for an oyster stew...hmmm... I feel like eGullet is like one gigantic brain about food...

I had a friend come visit who insisted that the lobster bodies I make into stock for chowder MUST be roasted first. I disagreed, thinking (but not knowing) this was for beef and veal bones only. We went ahead with his way. It made a killer lobster bisque, but the effect on my chowder was unattractive. What do you think/know about this?

But seriously folks... I can tell the eG foodblog is not going to go away, it's too wonderful. Might as well start developing strategy to get the pix we want, eh?! loved the gateway, B!