Smithy

That's quite a street food fair! Thanks for the pictures. Can you elaborate on the 'rotisserie'? It looks like a component turntable, the kind we'd have considered standard about (urk!) 30 years ago. Did someone mimic that structure, or am I looking at the photo wrong?

So many new things - what fun exploration! Thank you, Jess, for continuing the saga.

So would I like to see those bottles, if you find them. Better still would be a report on their quality and age!

"Zoodles". I like that word!

Do you think the wine has gone downhill from all wineries that you've tried? What was/is your preferred brand? Your comment reminded me that Sangre de Toro was one of my early favorite red wines. At some point I lost my taste for it. After a quick search it appears that the blends differ by more than just language. Hmm, a side by side wine tasting may be in order if I can get the Egri Bikaver at home: a Multicultural Bull's Blood taste test. I have my next party idea!

Oh, Anna! Those look wonderful! I do love stuffed peppers, especially those miniatures.

I like the idea of a section devoted to a Rice Cooker chapter, even though I don't have a rice cooker. It sounds like some thought went into the organization of this book. Nice photo, and the rice sounds wonderful.

Eureka Springs, Arkansas is nestled deep in a valley in the Ozark Mountains, protected by twisty roads marked with signs like "steep grade, sharp curve, 20 mph" followed by "very steep grade, very sharp curve, 15 mph". The town began as a resort area during the Victorian era, and parts of it retain that over-a-century-old feel while the updated, newer developments sport touristy shops and ads for zip-lining. It is not a place for a large pickup to maneuver, much less park, but there is a trolley car near the top with adequate parking. I think one could eat oneself happily senseless given the variety of food places - everything from Mexican (reputedly very very good) to Tex-Mex to Jamaican to barbeque - there are many, many barbecue joints, and the locals tell me they're also very good. At the edge of town closest to our campground sits the Bavarian Inn Restaurant and Resort. This place was established some 20-30 years ago by a pair of Czech immigrants, and German-Czech food is their specialty. This young lady greets you just before you enter: The interior is quiet and comfortable, and continues the Bavarian/Swiss motif. I'm afraid I can't show any interior photos. The greeter, who I think is one half of the founding couple, very firmly and emphatically said "no interior photos" when I asked. She doesn't trust the way photos get out on the internet and what they might be used for, and would not give me a chance to explain my purpose. So...if you want to see their food as they serve it or some interior shots, take a look at their web site. We ordered wiener schnitzel and a sampler platter. The schnitzel was very nice, and the bratwurst on my sampler was probably the best bratwurst I've ever had: nice snap to the skin; well-balanced flavor; not too salty. The biggest surprise of the evening for me was the wine I selected: This pleasantly dry Hungarian wine is worth seeking out: flavorful, well-balanced, and at 12% alcohol not the sort of wine to knock one flat. It probably isn't very expensive, either; it's one of their house by-the-glass wines, and the restaurant charges $16 for an entire bottle. I can provide this wine photo because we were able to bring the bottle home. Their liquor license does not allow them to sell an unopened bottle, but diners can take the opened bottles home with them! (We are endlessly bemused by the variations in liquor laws from state to state - and in some cases, county to county.) I had already bought one glass of it and liked it. I ordered a bottle, had the waiter open it and pour me half a glass; the rest came home to be savored later. We also brought home desserts: apple strudel and a lemon buttercream cake with raspberry filling. They jealously guard their recipes. Two years ago at our last visit we were able to confirm that caraway and brown sugar go into their sauerkraut, and we've tweaked ours to suit since then, but it took a lot of wheedling to get that basic information. This time when we left, I asked whether she plans to write a cookbook when she finally retires. "Oh," she said, "there are all sorts of cookbooks that tell about German and Czech food. We carry some in our gift shop." Away I went, inspired; I came home with these: I know already, however, that her very popular sauerkraut soup is not in there. I'll just have to start messing around to figure our what we like.

That looks very pretty, Bart!

You know I'm big on brisket, and want to learn how to do it at home. I'll have to look into this one. Thanks!

I hope Jess comes through with the recipe! It's really nice to see the side trip through Portugal, and to know that this trip isn't over yet. Kerry, thank you for the tour. Jess, please keep it coming...and on the basis of seeing a "2 posts" next to your name, I'll add a "Welcome!" I hope we'll see more of your posts around here.

Great story, Darienne! I bet it will be delicious anyway.

Thank you, Franci. This looks like precisely the sort of thing to tempt dinner guests who usually look askance at cake.

Ohhh, Franci! That gateau looks moist and tender, and sounds luscious. Do you have a link to the recipe you used?

I am fond of their Aioli Garlic Mustard. It's redundantly but aptly named: a very garlicky mustard, well suited to mixing in sauces or coating chicken prior to baking. When our family first discovered it we went through a few jars just using it as a dip for chips and crudites. I don't know whether I'd still enjoy that now. I also very much like their jars of bruschetta topping, and their interesting pasta sauces. It's easier to find jarred vodka pasta sauce in regular grocery stores now, but once upon a time TJ's was the only source I knew. Edit: oh yes, and their sundried tomato pesto! I always go away with jars of that stuff: perfect in pasta sauces and skillet dinners.

Maybe you addressed this earlier; if so, please forgive my inattention. Are those chocolate statues hollow? Would they be made with just any old chocolate for the fun of it because nobody will ever eat it? What are the meat cones wrapped in? The savory equivalent of a waffle cone? I want some of that jamon iberico, with or without the diacriticals. Was that more or less typical of the price?

I thought the bear cookies couldn't be outdone, but the owl cookies may be even more cute!

Ranz, there's my new technique for the day. Thanks for the inspiration and the link. Both your lamb and his prime rib look brilliant!

Asparagus, olive oil, parmesan, walnuts? pine nuts? lemon? Edit: I just spotted your recipe for asparagus pesto in RecipeGullet. Thanks!

It's hard to know what's best! It's all exotic and wonderful - and I also particularly love the wookie cookies.

Saturday evening, pretty forest, beautiful weather. The campfire was laid but not lit. We sat out, enjoying the energy and creativity of children in nearby campsites. (One camp had run out of water and 'hired' the children from another camp to bring them water - one 1-gallon bottle at a time, a buck a bottle. One little girl was using her scooter to speed the process. As she rolled she sang a ditty about "I'm on my scooter with a bottle of water, and when I'm done I'm going to have a DOL-LAR!" with new lyrics at every pass.) Just as we lit the fire, a neighbor came by with a plate. "Do you like grilled chicken?" he asked. Well, of course we did. He looked relieved. Their day's fishing had been so successful that they had cooked too much of the backup meal. What a windfall!

Please tell more about this pesto! You're making it from the unpeeled woody bottoms?

Do you need tortillas as a quick step, or will you be making your own with the masa? How's your stock of cumin and cilantro? Think you might need beans? Lard?

It looks like it's just a plastic bottle of the right size to collect the tar that condenses from the smoke. Is that what you mean? My question about the tar collector is whether the tar flows easily enough that you can empty and reuse the bottle, or sets up so firmly that the bottle has to be replaced? Next question: what sort of pellets? Can you get different woods in pellet form? Could you use chips instead?

What Deryn said! Did workshop attendants get to keep those snazzy aprons?