fou de Bassan

jamiemaw, It sounds like you are the product of pretty wonderful parents. Able to live in the moment instead of chasing the next. Thanks for a glimpse into beautiful B.C.

Pein, Yes, lightly battered but not bruised. The smaller bits were good, crispy not greasy, and had a nice colour. The larger rings were flabby and greasy. fou

R E and annecros, Y'all just reminded me of the shad roe we used to get. Only once a year and what a treat! Fried in bacon drippings that were kept in a can in the fridge. I never could eat the shad though, too many bones. Thanks. And spoonbread and tomato pudding. Now I'm hungry.(where's the salivating smilie?)

Thank you Utah! Can we add irony to the mix?

Chardgirl, Thanks so much for the time and effort you've put into this blog! Especially considering your regular day is chock full. We appreciate the words and beautiful, beautiful photos. I'm going to guess epazote (and be wrong, I think).

When you come to Melbourne let us know. I'm sure we'd be glad to try and influence your decision.

Sydneyjames, Welcome to eGullet from a fellow American. I can't wait to see the pics. You're an inspiration! Next Thanksgiving we'll fry turkey in Melbourne!

Sorry, Should have posted this earlier but was awed by Shin's review. Don't expect eloquence. We stayed safe with the menu because my dining companion wasn't an adventurous eater and it was a farewell for her. Started with fried calimari which was okay but not great. Kinda soggy. Maybe the oil wasn't hot enough? Continued with chicken with foie gras for her and duck confit for me. Really good sauces and texture. Portion size was very good and flavors were balanced. We cleaned our plates. Affogato and strawberries Melba were fine but what I would have loved instead was a palate lifting sorbet. Sadly none were to be had. All in all we had a really good time, and I'll be going back with Hubby very soon. fou

Well, I'm convinced. I'll be putting Saha on my wish list. Thanks for the great review.

What are the criteria for a good yum cha experience? Does service or number of items count? Just wondering. I've only been to a yum cha place once and I wasn't blown away although theydid have lots of stuff.

I'm expanding my list... So what about the eastern and southeastern suburbs? I've also heard there are great shops in Healesville and on the Mornington Peninsula but have gotten no names. I will definitely stop by excel meats as we are all ferocious carnivores.

Thanks Dim Sim, this is exactly what I was hoping for! Looks like I'll have to head to Brunswick some time soon. Keep 'em coming.

I love them! In fact, during my second pregnancy I had a small obsession with them. They are kind of difficult to eat but it was the saltiness that won me over. I think they were called bizer Irani (don't know the spelling) and I haven't been able to find them for a few years. I'd love to though.

Hi guys, You've been so helpful already so I'm asking for more . Where do you go for really good meat, fish, veggies and anything else pertaining to food? This includes linens and stationers and yes, candles. Who's the best and why? I've been to Queen Victoria but what else is out there? I have a car and am not afraid to use it. So point me in a direction. Please. Thanks, fou

Thank you so much for answering these questions! THis is a fascinating topic. I was wondering about air quality in the kitchen. What kind of filtration system does a sub kitchen use? With 4 meals a day it must get quite a workout.

Instead of the damp towel under cutting boards I use rubberized shelf liner cut to fit the size of the board. I also use it under the stone for knife sharpening. That stuff never moves! Also, probably obvious, I use post its in conjunction with a master list when timing of meals is crucial. The post-its go on the range hood right in front of me and the master on the fridge at eye level. I like this thread, lots of great stuff!

I've got a few back issues if you'd like to check them out. I can generally find it in a newsagent here. They've got good photos, celeb. contributors and the quick and easy -but seems impressive- menus. The demographic seems to be white-collar with some money to spend, but not extravagant. The dishes I've made have been pretty good. But I don't find I return to the mag for ideas. One read and I'm done.

Yes, yes the whizzer you put in milk. However, he's just frustrated because the espresso machine hasn't been unloaded yet. Can I turn this into a where do I get... thread? PCL?

Thanks Tim! Books! I forgot books! Oh well, at least now I know where to shop. Books and an aerolatte that my husband has decided is vital to our lives. Anybody know where to find one in Melbourne?

lucy, Let me add my thanks to the many others here. Your writing is a joy to read.

pamjsa, It sounds as if you've got a wonderful, artistic kid on your hands. Have you thought about letting him plate and photograph food? He might like the still life concept and maybe he could post on the dinner thread later in life. If he gets involved in making it look attractive the food may prove very appetising. If you have concerns about knives and fire, smoothies are a great treat and really healthy as well. Just throw ingredients into a blender. Let him be in control with guidelines set by you. This winter, maybe he could design a small veggie garden for you all to plant in the spring. I know it is long term and will take planning, but that's what you want... an ongoing interest in healthy food. And, trust me, gardening can be a real workout. Good luck and good job so far!

Well, no surprises from my kids. The 6 year old would have Pancakes for breakfast Chicken noodle soup for lunch Apples plain spaghetti for dinner this isher white phase. While the 9 year old wants Pancakes for breakfast Sushi and sashimi for lunch Chicken with 40 cloves of garlic for dinner The 9 yr. old first said sushi all day please and when I asked him if he was serious he had to think about it and came back with modifications.

Abra, When you get the time please do make the chicken with mint and olives. It really is very good. If you have access to any of Charmaine Solomon's books they are full of recipes that use your closet ingredients. Lastly, I loved seeing your kit! The spice storage is ingenious!

I would say geese, pheasant and grouse. All have an upscale niche and aren't often available. The grouse might be fiddly, though, and they should be aged and so might not be cost effective on a small scale, but they are delicious!

A blog from my favorite part of the world! I'm happy to see you blogging again, your posts are always informative. Can I put in for Dutch? Too late?