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Everything posted by Hector

  1. It's a small loss that the AVA system doesn't have quality rules that specify thing like "maximum yield" and other production related things, in individual AVAs (of course these rules should vary with style of wine and climate). This could give individual AVAs higher quality. Those AVAs who use their climate and niche themself in certain styles of wine I think is always more interesting. Like Russian River Pinot Noir or Sonoma Mountain Cabernet.
  2. I will (as soon as time lets me) try to make Sumac (and maby something else) Ice cream. More about that coming up.
  3. I'm looking for all sorts, all secret tricks and all great stuff, but I'm mostly familliar to the Tennessee and Texas varietys. So any other stuff is appruciated.
  4. I'm trying to find the ultimate seasoning/marinade for southern style barbecued ribs. Do you have any ideas?
  5. That area is pretty cool, it's called "Möllevången" (the Mill Common-land) nicknamed "Möllan" (The Mill). Probably foodwise one of the most interesting part of Malmö, and the most non-swedish neighbourhood in all of Sweden. It has even a few good Swedish traditional restaurants around, but mostly it's middle eastern. It's also one of the hippie capitals of Sweden, so vegetarian food is abundant. But I wouldn't go to Malmö if I want to eat great cheap authentic Swedish food in the area, I would go to the country side where there's lots of small country restaurants serving that kind of fare. And btw; danish sausages are great!
  6. Can't you post them? I think several people here can make sense of the culinary jargon of Portuguese.
  7. I love the classic Smörrebröd-restaurant "Bastionen + Lövet". It's a small restaurant serving mainly danish lunch classics like a wide selection of traditional dishes for pretty reasonable money (they've got a la carte, but I don't know about thjat). Not very experimental food, but pretty good value. This is one of my local classics that takes a while to find. It's located on the same "island" as Noma, Christianshavn, in a green area close to the free state of Christania. Adress: Bastionen+Løven Lille Mølle Christianshavns Voldgade 50 1424 København K http://www.bastionen-loven.dk/ Sorrily the homepage isn't in english. But here's the classic lunch plate of the place (served with slices of nice danish rye bread, lard or butter to make classic open sandwiches with): Smoked herring from Christiansø - seasoned with allspice and a pickle-like marinade. very good. Smoked salmon with horseraddich cream Fried fish pattie - with cucumber sallad and sauce remoulad Veal liver paté with bacon, beet root, capers, gerkin Chickensalad with sellery, apples and bacon. Danish Brie cheese with glazed walnuts.
  8. Looks wonderful. Great review. Really inventive cooking, and very scandinavian. I like the thing about Aebleskiver, I remember these as something tacky and tasteless you where served with ice cream or jam when you where a child and went to stay in Denmark (I'm Swedish, from a part of Sweden close to Denmark) I have no idea why I haven't eaten there yet. Will be next time I visit the danish capital.
  9. One layer of peanut-broth at the bottom, and one thicker layer of thin artichoke veloute on the top makes it very nice!
  10. Torakris, Do you eat in sequence too? I have to eat in food sequence. For instance a standard turkey dinner - a bite of turkey, a smidge of mashed potatoes, a bit of cranberry, topped off by a nugget of stuffing. Repeat until all the food is gone. ← Oh my God! Isn't that how everyone eats??? Is there a different way? ← you should see the Swedish christmas Smörgåsbord. Some people like to have many types of pickled herrings, baked ham, thickned sweet and sour bean stew, ginger spearribs, potatoes, sliced bread with cheeses, anchovy and potato stew, kale with cream and stock, meatballs, sweet red cabbage, browned cabbage, home made patês and pork sausages, coarse mustard and much more - all on the same plate. Touching each other regardless of their matchability! (well my family separate the fish and meat, where the fish bouffet is a 'starter' - we are not some kind of barbarians you know) Once some of my relatives got a packet of Patê de Foie Gras for Christmas, they opened the can and put it on the bouffet - just to have it allong with the meat balls and cabbage and herrings- All to be mixed down with schnaps!
  11. Oh my god! You wouldn't like coming to Sweden... We mess all our food about! Or come to even france is out of the option I guess then! This reminds me of the sight of an japanese tourist eating in an english pub in Gibraltar, who'd had ordered a Ploughman's sandwich (brittish sandwich with cheese and pickles). The sandwich was served in the manor that you was supposed to cut your big bit of cheese yourself, add pickles and cheese to a nice newly baked small loaf bread that you had to open. Everything on your plate. But the japanese man just took the piece of bread and without opening up the loaf he begun to eat it with knife and fork until it was finished, and did the same with the cheese, and the same with the pickle! He couldn't have enjoyed that meal
  12. The best chinese restaurants in Rome are around the Santa Maria Maggiore-church.. There's a bunch of these places. But I can't see why anyone in their right mind want to eat Chinese food on their visit to Rome. Not to be disrespectful to the wonderful Chinese culinary art and it's delicious dishes.. But when you can sample some of the most wonderful Italian cooking on the planet compared to in comparison mediocre Chinese food you got to make the best chose.
  13. "EVOO" Why does that word even exist? It's unnessecary Can't imagine simillar abbreviations. Just imagine if it would be like this: Black Perigord Truffles = BPT. San Marzano Tomatoes = SMT Buffallo Mozzarella Cheese = BMC Brunoised shallots = BS Would be pretty strange if we would be talking/writing about food like that.
  14. Hahaha.. well that's the things that happens..everybody gets some embarassment from time to time. I remember one time when I was entering a restaurant in England, and it was a half full and busy place. I said to the waitress "I would like a table for two, please." She simply replied "what?". Then I raised my voice and said very loud "Two!". She didn't hear me this time either. The place was so noisy so you couldn't hear anything. So I tried sign language, and stuck up two fingers in the air making a gesture. The waitress suddenly ignored us and walked away notably irritated. I even saw there was some free tables! We walked out, wondering what we had done wrong, then it stuck me. The gesture I've made was not the best one, it can be described as such: With the back of the hand facing the other person. Stick up your index finger and your middle finger, shaping a v, while you have your other fingers closed in. In my country this gesture means "two", in England it means "Go to hell"
  15. Tony, I'm Swedish and I hate ABBA (allthough non of my friends do).. I'll guess there's hope for us somehow. How did you like the Goose blood soup?
  16. Wow! you got the best of Stockholm really! Very nice. I'm not such frequent in Stockholm hence (I'm from the other part of the country; Scania, where we have more danish-german influenced cooking), but I like the many classic swedish places in the city, aswell as Bon Lloc (sadly it's closed I think). Ulla Winblad is campy, but a classic spot.. Not my favourite. Seasonal ingridients like crayfish out of season is exotic to us. . and we've started to eat semla all across the winter/spring season and not just on Mardi Gras. I'll guess Sweden is out of season.
  17. Yes I totally agree.. Part of the problem is that scandinavia is overly priced overall and that international ingridients are seen as "the cool", the local cuisine is more of a everyday-thing and not for fine dining. All this while local produce is getting more and more processed and overlooked by authorities. Norway and Finland seems much better though than Sweden and Denmark with making more high quality local farm products for cooking. There are proffessional cooks who only use local produce, even though they are few and sometimes hard to find and still expensive. Wonderful! The best finnish cooking is definitley cooking of the forest..mushrooms and berries, rye bread, Fresh or smoked fish and high quality roe from the lakes. etcetra.
  18. Lovely thread. takes me back to Naples too.. Did you have any Nutella filled deep fried pizza.. that thing is probably one of the most crazy things invented. has anybody been able to digest that properly?
  19. My mum made me nothing but garlic with mashed potatoes to eat as a toddler... Dad then was spending all day making home made pasta, kroppkakor, and making stir fried chinese food and fried herring for me and my brother when we where kids.. But my final conversion to "foodism" was when I, aged 11, sampled my first raw oyster on a quay in Cancale , Bretagne, France. Just with a wedge of lemon. It was bliss!
  20. HAHA..So typical.. Us Swedes are dill crazy.. For geting hold of aussie native bush stuff: Vic Cherikoffs site
  21. WOW! Gorgeous.. I will do this recipe too. We need more pork pie in this world.
  22. Thanks for the report Culinista! Very interesting. For me as a Swede I've never even think about eating at real fancy restaurants when I'm in Norway, hence compared to our Swedish prices, almost everything (not just the restaurants) is extremly overpriced.. so culinary experience restaurant is saved for other times/countries. But what about whale meat... I'm very interested in that stuff. How is the colour and texture? How often is it eaten in Norway?
  23. Second Jakobs recommendation! Noma is arguable the best place in "byen"!
  24. Gothenburg is the Swedish capital of Seafood... So that's the things to eat over there. Shrimps, mackerell, scampi.. etcetra. The humble shrimp sandwich that's served at many places is one thing one must sample before leaving. I'm not an expert on this city but would recommend Thörnströms a very nice french/swedish style restaurant, somewhat expensive restaurant, but indeed very great. Even though the bad website.
  25. Wow! Leung!! this was truly gorgeous... Never felt more ablighed to do try recipe shown on Egullet than this one First.. some questions about the special ingriendients for us Non-Chinese (I'm Swedish - will have a hassle to get hold of thís stuff) What's red bean curd? how does it differ from the regular white stuff, must be lots of difference, makingwise etcetra? What's chinese red vinegar made of?
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