jdtofbna

..jeesh, and I thought 97 here in Nashville was bad! I got an e-mail from some friends in London last night and they said it had been 102.....now, in London, that's HOT. As for me, I'm eating lots of salads, gazpacho, tomato-basil-goat cheese sandwiches, watermelon, cantaloupe, and Publix Cherry Limeade Sherbet. (or is it sorbet? can't remember, just know it's got that wonderfully nasty maraschino cherry taste

I know I'm a little late, but thought I'd post this anyway. I adore limas and I honestly think I could eat succotash just about every day. I just made a batch with the sweetest corn I've tasted all summer. I know people have an aversion to okra that's worse than that to limas, but I always put okra in my succotash. I cook the limas separately in some salted water with a sliced garlic clove. In a separate skillet, I saute the okra quickly in a little butter and olive oil, add a chopped fresh tomato, let that simmer just a little, add the corn and dump in the cooked limas. oooh, tasty tasty. Sometimes I get really weird and add some Indian or Mexican seasoning to it.

Yeah, right. That'll get us chucked off the plane for sure---somewhere over Greenland, I'm thinking

Not at 6:00 in the morning! (or actually 4:30, since our flight leaves at 6) But we do actually have some Vietnames restaurants here.

Thanks everyone for those suggestions. Most of the weight in my carry-on bag comes from bottles of water. no chance of getting enough of that on a long trip. I'll have to make my own grub because we leave Nashville at 6 a.m. and have a very short connection through Washington. Beats the heck out of spending the night on the plane, though. I like that smashed build-your-own stuffed sandwich idea, maybe try to use whole grain baguette and go heavy on veggies and light on the meat.

No need to point out how bad airplane food is. We're taking a day flight to London and would love suggestions for taking our own sustenance. In the past I've done bean salad loaded with veggies, cheese sandwiches, hummous on pita, fruit. Need suggestions for food that can safely be at room temp 6-8 hours and won't tip the scales before we even get started with our vacation!

Here is a corn ice cream recipe from Epicurious that is also delicious. http://www.epicurious.com/recipes/recipe_views/views/102304

Or what about a peach or peach and blueberry cobbler? As a Tennessean, I'm adamantly partial to Southern peaches, but when they're gone, I always choose Michigan peaches over California, and I know you grow good blueberries up there. By the way, I always look for updates to your thread when I come on eGullet, it's fascinating---and I'd sure sign up for your Market Basket dinner!

you want some tasty raisins, try these people's fancy mixed raisins: http://www.rosendahlfarms.com/customer/home.php I stumbled across them in Publix a couple of years ago, got hooked, Publix stopped carrying them, so of course now I have to order them. (is this allowed? I have nothing to do with this company, just love their raisins!)

Thanks, Stephen, that sounds like an even better idea since we won't have to commit to so much time and can get right down to the business of wine tasting Do many restaurants or bars in London do wine flights or is this unique to Wine Wharf? Jana

Thanks so much for those replies, especially to Marc for the details. Since I used to live in London and have done and seen just about every other touristy thing, I may check this out---sounds like good boozy fun, and a good excuse to swing by Borough mkt.

Just this morning I put away a batch of pickled peaches I did over the weekend. I also do pickled asparagus, mango chutney and hot pepper jelly every year or so. I'm trying to get up the nerve to do my mother's grandmother's green tomato pickles---fabulously crisp sweet spicy pickles that take 5 or 6 days to make---soak 3 days in either lime or alum water (I forget which comes first) then soak 24 hours in clear water, then soak in either lime or alum, then boil in ginger tea, then boil with vinegar and spices, then stack in jars and pour hot spicy liquid over, then collapse ----but have a marvelous pickle to serve with Thanksgiving and Christmas dinners!

I'm stuck on succotash at the moment, my own convoluted versions of it. Every time I run across fresh limas or lady peas along with lovely SMALL fresh okra, it's succotash time again. I cook the limas in water with salt, pepper and sliced garlic, and in a large skillet I saute onion and okra in a little olive oil, add a large home grown diced tomato and the kernels from 2 or 3 ears of corn, cover that all and let it cook about 5 minutes, then dump in the limas and their cooking juice. Usually when I'm sauteeing the okra and onion I'll throw in some Indian or Mexican spices just to make it really unconventional. A bowl of this is dinner for me! And--this has nothing to do with vegetables or greens, but I made my first batch of pickled peaches this past weekend.

I'm making my annual pilgrimage to London and Cornwall in September and was wondering if any of you eGulleteers have been to or have an opinion on Vinopolis. I can't decide from looking at their website if it's really worth a visit or just a hype-y tourist place. Thanks! Jana

I lived in London 1982-1984 and remember going to MAT when it first opened. I had the signature phyllo parcels and some sort of melt-in-your-mouth combination of foie gras and grapes---you know it must have been good for me to remember it over 20 years later! It was quite THE place at the time and I recall being excited to be invited to dine there. ....of course,I was young and pretty easily impressed at the time!

I ate pickled walnuts while on vacation in Cyprus, the host had made them from his grandmother's recipe. As I recall, we had them with dinner, which was various grilled meats. They were divine, and, regrettably, I've never seen them since!

Wonder of wonders, I just found them here in Nashville at Wild Oats....for the startling price of $18 per pound

yum, yum, greens, my favorite food! Thanks for all these great ideas. For me it's beans and greens, at least once a week. I usually use kale or broccoli raab, saute with onions, loads of garlic, red pepper flakes, take the lazy way out and dump in a can of cannellinis, plenty of salt and pepper and finish it with a good squeeze of lemon. Sometimes I add chicken stock to make it more of a soupy consistency.

Portuguese Fish Soup Serves 6 as Main Dish. This is my adaptation of a recipe from the Nashville Herb Society's "Soups" cookbook, published in 1975. 6 cloves garlic, slightly smashed 3 T olive oil 6 slices rustic white bread 8 c chicken stock 1 14 oz. can diced tomatoes 1/2 c parsley, chopped 8 oz sliced mushrooms (preferably criminis) 1/2 tsp dried thyme (1 tsp if fresh) 1/2 tsp tarragon (1 tsp if fresh) 1 pod hot red pepper or 1/4 tsp red pepper flakes 1 T grated orange zest 1/2 lemon, squeezed, juice and rind salt and black pepper to taste 1 lb firm white fish, cut into 1" cubes(I used mahi mahi last time) 1/2 lb shelled shrimp In a heavy saucepan, heat oil and garlic until oil is infused with garlic flavor. Brush bread lightly with garlic oil, toast under broiler, then turn over to let other side dry out. Do whatever you want with any remaining oil and garlic. In a Dutch oven, put toasted bread and all remaining ingredients except white fish and shrimp. Bring to a boil, reduce to simmer and cook, covered, 30 minutes. Add white fish, cook 2 minutes, add shrimp, stir well and remove from heat. This soup is delicious served right away or left over. Keywords: Soup, Seafood, Fish ( RG1638 )

I made the Armenian Lentil and Spinach soup yesterday but used kale instead of spinach. It's deelish! Here's a different and delicious fish soup we've been making in my family for years, it came out of the Herb Society of Nashville's "Soups" cookbook, published in 1975: Portugese Fish Soup 6 cloves garlic, slightly smashed 3 Tbsp olive oil 6 slices rustic white bread 8 cups chicken stock 1 14 oz. can diced tomatoes 1/2 cup parsley, chopped 8 oz. sliced mushrooms (preferably criminis) 1/2 tsp dried thyme (1 tsp if fresh) 1/2 tsp tarragon (1 tsp if fresh) 1 pod hot red pepper or 1/4 tsp red pepper flakes 1 Tbsp grated orange zest 1/2 lemon, squeezed, juice and rind salt and black pepper to taste 1# firm white fish (I used mahi mahi last time) 1/2 # shelled shrimp In a heavy saucepan, heat oil and garlic until oil is infused with garlic flavor. Brush bread lightly with garlic oil, toast under broiler, then turn over to let other side dry out. Do whatever you want with any remaining oil and garlic. In a Dutch oven, put toasted bread and all remaining ingredients except white fish and shrimp. Bring to a boil, reduce to simmer and cook, covered, 30 minutes. Add white fish, cook 2 minutes, add shrimp, stir well and remove from heat. This soup is delicious served right away or left over.

A good and under £ 15.00 is an Italian Restaurant in 51 Greek Street. Trattoria Da Aldo, maybe the only Italian at that price in soho area and good ← That wouldn't be the restaurant that was Aldo Zilli's Il Siciliano some 20 years ago, would it?

I first ate samphire as a garnish on a bowl of lovely mussels at a restaurant near St. Austell in Cornwall. I guess Harry's in Atlanta is the closest I could come to finding this tasty delight in Nashville?

I live in Bellevue (a devoted Publix shopper out there) and work in the Music Row area---although I have been known to drive great distances to find that perfect ingredient (with today's gas prices, though, that doesn't happen so often!)

Victoria--there's also a good ethnic market called the Global Market which carries lots of Asian/Eastern products. Not really much fresh stuff, but they have frozen foods from around the world, including authentic English bangers. Also a couple of Greek cheeses--Kaseri, for instance, all sorts of cookies/biscuits/sweets from around the world, every condiment you can think of, from lime pickle to HP Sauce. Also nice olives in bulk for a good price. They are in a very odd location, near the Adventure Science Museum, so I would call for directions, 242-8593. Have you been to Provence yet? It's right down in Hillsboro Village, great breads and sweets plus a little deli. There's a place in Franklin called The Factory, at 230 Franklin Road, where they have a little Farmer's Market on Saturdays beginning in May and running into the fall. In the height of the growing season, they have all sorts of nice locally grown produce, fresh flowers, baked goods, jams, etc. Go out Hillsboro Road, way out, to Mack Hatcher Parkway, and I think Franklin Rd is the second traffic light. Turn right and The Factory is about a mile down on the left. Welcome to town, sorry we're so woefully lacking in the food store department! jana