nr706

The New York Times Style Magazine last weekend (p. 84) included a recipe that claims wine corks can help tenderize octopus simmered in white wine. I'm not a food scientist (most of my knowledge comes from On Food and Cooking and The Curious Cook), but I'm skeptical to say the least. Is there any scientific theory that could support the assertion?

Best Bermudian meal I had there this summer - by a long shot - was at Dennis' Hideaway. To call it quirky would be a massive understatement, and it's not for everybody, but the fish chowder, conch chowder and shark hash were all amazingly good - much better than at more formal places. It's about as far off the beaten path as you can get in a place as small as Bermuda - it's at the end of the only road on the island of St. David's, east of the airport (almost everything else there is west of the airport). Although Chef Sea Egg would dispute calling it Bermudian food - he calls it St. David food and clearly considers the cuisine superior to that of the rest of Bermuda (although I doubt he'd refer it as "cuisine"). The elegant entrance: Chef Sea Egg:

This thread reminds me ... I've been meaning to make a batch of coffee porter. I made a coffee stout several years ago, and I think the roasted grain flavor was a little much. But as a beer with caffeine, it could be a nice eye-opener.

i'm pretty sure they are the Chicken of the Woods - bright orange and shelf-like, just like the picture on the site you recommended. Maybe I'll make some herb gnocchi and make mock "chicken" and "noodles". ← Let me know how they come out ... can you post pix? I love all sorts of wild mushrooms - unfortunately, it's getting a little late in the season for them here ...

Are they Chicken of the Woods (also known as Sulfur Shelf?) If so (bright orange on top) they do have the consistency of Chicken once they're sauteed, and maybe some of the flavor (but then, doesn't everything basically taste like chicken?) I've used 'em like chicken in recipes. Check here: http://www.wildmanstevebrill.com/Mushrooms...enMushroom.html But sometimes the name gets confused with Hen of the Woods (also called Maitake, more creamy/gray colored) which I use in more traditional mushroom roles, like with pasta or risottos. Here's Wildman's take on these: http://www.wildmanstevebrill.com/Mushrooms...OfTheWoods.html

This thread makes me think of my old T-shirt from Point Brewery - "Point Beer It's not just for breakfast anymore." Last time I was at the brewery they weren't offering that shirt any more - apparently not sufficient;y politically correct.

Did anyone else notice the reference to François Kwaku-Dongo toward the bottom of the Dish posting? Another guess ...