scordelia

Not so! Plenty of Americans want REAL proscuitto and jamon serrano, but can we have get it? No, because its not "safe!" I can't get lardo for the same reason. Food safety regulations are draconian and not a necessary evil. Preventing rats from getting ground up into chuck is one thing, but not regulating raw milk products is another. Sure, they carry a slightly higher risk of getting something, but that's my business. And if you think demand ensures survival, then you never heard Ruth Reichl's story on NPR radio about trying to find a bialy in Bialystock, Poland. No one knows how to make them anymore, but they remember them fondly and wish someone could make them.

Mine too! Which is why I raised the question. Can anyone answer this? Any Whole Food employees lurking aroud eG?

I adore marrow bones! Recently, we went to St. John's in London and I had the marrow bone and parsley salad. SUBLIME!

No, it did not. It was kind of a gooey and saucey thing that had chunks of bacalao in a thick tomato sauce, onions and then cheese on top. As I said, you scooped it up with garlic crostini.

Hi, would you please explain some details about the dishes you mention? I've never heard of them. ← Would be delighted! Actually, I had all of these dishes in Madrid. The veal in Cabrales sauce was enjoyed at Plateras Comodores (I am sure it is misspelled) on Plaza Santa Ana (would highly recommend). It was sauteed veal that had been pounded. The sauce was cream and white wine based with the Cabrales melted into it. The oxtail and manchego paella I had at Champagneria Gala at Calle de Moratin 22 which is near the Prado. It is an all paella place, all prix fixe and full of Madrilenos. It is very hard to get a table at lunch without reservations (a 3 course lunch with wine for 10 euros probably has something to do with it and the fact that the food is very good and the room very charming). Anyway, the paella was more like a risotto than a traditional paella. The tails had been braised and were lovely and tender. There were plenty of onions and garlic and saffron, and it had obviously been finished off with grated manchego because it had that cheesy creamy quality of a good risotto. The salt cod dish I had at a Basque place in Madrid that I cannot remember the name of. I was referred there by the father of a girl who worked at the hotel we stayed at. Eva's father is a manager for the restaurant group that owns La Fonda and Romesco, and when we told Eva we wanted Basque food, she called her father and he made reservations at a friend's place. The salt cod was delish! It was hot and baked with tomatos and onions and had melted cheese on top. It was a starter that you scooped up with garlicky crostini. I hope this helps!

I wonder how honest Whole Foods (or Whole Paycheck) is about farm raised v. wild caught? They do scrupulously label all the fish.

I've also not seen it in the U.S.--Is it a legislated problem,or perceived lack of interest? ← Actually, horse slaughter is legal in the US (for now). Mostly it is the wild mustang herds and they are exported to Japan and Europe. I don't think Americans are interested. I don't know why. My husband and had horse in Stra (near Padua) and it was delish! It was a kind of stew with a lovely sauce served over polenta. Sophie

I always add black pepper to my apple tarts and pies. Just a bit--the capsacin (sp?) really makes the apple sing! Sophie

In the US and Canada, puffins are protected, so I do not know where you will get to try puffin. For Nouveau Icelandic, you could try looking at the New Scandanavian Cooking thread in Food & Media. It's about a Norwegian chef who has a new show and cookbook, Kitchen of Light. I am sure that most recipes will be Norwegian and Swedish in origin but you might get some ideas. It is hard to find Icelandic recipes. Because my husband lived there for a year, I once tried to track some Icelandic dishes down for him and had no luck. I have three Scandanavian cookbooks and none of them have an Iceland section. In fact, one the books actually says that Icelandic food was not good enough or interesting enough for the author to include. Sophie

Well, if you go back, check out the Thirsty Whale in Bar Harbor on Cottage. I promise that you will have the best fried clams ever! Another fun spot is the Seal Harbor Restaurant on the Seal Harbor town pier. It is really just a shack, but it is run by Stevie Smith, king of the bad fisherman, and it is a good place to get a cheap meal of steamers and lobster that is really fresh. In Otter Creek is the Burning Tree which features very good food that is all local and organic. A good excursion for the day is to go to Northeast Harbor and take the mail boat to Little Cranberry. There is an excellent place on the Cranberry Island dock called Puddles by the locals but that is not the real name (the best lobster rolls and layer cakes). Also, you can shop at the Pottery Co-op which features local potters and beautiful bowls and platters and things. And finally, Little Cranberry is just really pretty and a nice place to take a walk. I lived on MDI for several years, and boy do I miss it! Sophie

You can deep fry them southern style, or you can make stock with them.

Yeah, I used to work on a lobster boat in Maine and knew a bunch of urchin and scallop divers. It's hard work but good money--especially since the Japanese prefer winter urchins. They claim that in the summer that urchins crawl into the lobster pots (which they do) and eat the bait (rotten herring heads) and that ruins the taste of the urchin (how can you tell? they are foul anyway). It's hard to give it up. It's also like the guys who work longliners for tuna and swordfish--it's dangerous, lonely and cold but each trip can pay tens of thousands.

I love Dehillerin, and I found the staff to be very nice with all of my questions in not so good French. They were very helpful and sweet. In fact, a little off topic, I am not sure why the French have a reputation for being rude. I have always been treated very well in France, except at Hermes. But then again, my husband stay on the Left Bank and tend to eat at tiny little places that most tourists would never go near.

I never hesitated to order regular tap water, even at fairly fancy places. No rude stares or funny looks. The water always came chilled in a lovely carafe or pitcher.

Actually, there is some confusion here on the legislation. The proposed Chicago ordinance was reported on April 7 in the Trib as I stated in my orginal post http://forums.egullet.org/index.php?showto...ndpost&p=891590 . That ordinance seeks to ban all Chicago restaurants from serving foie gras. Now the state of Illinois had recently passed a bill (that coincided with original Mark Caro article and was mentioned in it) that made it illegal to produce foie gras in Illinois, but did not attempt to interfere with anyone's dining preferences.

Bravo!

I'll leave it the reader to determine if it's personal, or about the food. It comes off as least "heat of the moment" kind of statement than Trotter's, but I think they're both too well aware of the media to make that kind of claim anyway. ← I think it's about the food. I know people rave about Charlie Trotter's, but I have been there 3 times over the past 16 years (always taken by someone and each visit was several years apart), and was not impressed. All you have to do is watch "Kitchen Sessions" to realize he can't cook. I once watched him lard filet mignon with olives, grill it, then make a sauce for the beef out of more olives and anchovies and then decide the whole thing needed more salt! I could feel my ankles swell while I watched. The only thing to say about Raw Food is "The Emperor has no oven"! Sophie

Oooh! I forgot--the Hotel Espana--that's right off the Ramblas. First, it's a fabulous art nouveau dining room with incredible tile work, and they have great food! I like the whole sole in Valencia Orange Sauce. Sophie

Los Caracoles--The snails Old Barcelona place, near the old cathedral. You'll know it from the rotisserie spits in the window. Any of the spit roasted meats are good and garlicky. Try the snails--they come in in rich mole gravy. Sophie

Yes, veal in Cabrales sauce! Very yummy! Also Oxtail and manchego paella. And there are some baked salt cod recipes that have cheese sauces. Sophie

I would try the Mercado San Miguel near the Plaza Mayor. It's a big market full of little specialty stalls. You can also get duck prosciutto, every imaginable ham and this really great garlic blood sausage! Sophie

I fell in love with Fragolino in Italy a couple of summers ago and would to get some here. Does anyone know where I can order some (and I will not be fleeced)? Thanks! Sophie

I had my reception at a private club known for its food. We had a cocktail reception with a light buffet: For appetizers--passed goblets of vichychoisse instead of fussy little canapes--this was way less expensive and people thought it was so original! On the buffet--raised game rabbit pie, whole poached salmon and salad For the cake--we went with a croquembouche because we got engaged in Paris and were married at Xmas time I would not change a thing! I have been married for 5 1/2 years. The reception was lovely and was not too expensive but still very elegant. Sophie

Have you gone to Karl Ratzch's --famous old German place downtown near the museum. Try the sauerbraten! Sophie

Love the stuff! Use in everything that calls for hot sauce. Makes a great Bloody Mary! Sophie