DRColby

Wayne's Market in Burien, in the Mexican meat part of the two stores (the furtherst north building), ususal has goat. dave

Our chanterelle season is well underway in the Pacifice Northwest. We are picking very nice, small meaty white and yellows that lend themselves to preserving in oil. The chanterelles much be very dry to do this and small seem to work better than large; if big, split into smaller pieces. We take a cup of light oil (I like olive oil; can be half olive, half something else), heat to high temperature and then add about a pound of mushrooms and cook until all mositer is gone, about four to five minutes. Remove from heat immediately, but leave in oil. When cool add mixture of 1 Tbs of dijon mustard, 1/4 cup of fruity vinegar (or balsmic or red), bay leaf, clove of garlic sliced thin, and a couple of tsp of you favoirte mixed fresh herbs chopped fine. Let marinate for few hours. Use on salads, in pastas, or just enjoy as is. We were in a place recently that put them in martinis in place of an olive. Keeps well in frig for month or so. dve

Our morels in the Pacfic Northwest start at the end of March and some years last into the first part of July. We hunt at higher altitutes as the season progresses. On the 4th of July we picked probably five shopping bags full of morels at about 5,000 feet in a huge burn area. Pretty amazing to see the power of an intense forest fire. There were morels growing on the sides of charred trees where the wind had blown the spores. Next year's fruiting won't be as good but it still should be very productive. dave

Your project is somewhat echoed in tomorrow's NYT travel section with separate articles about the Left and Right banks and getting by -totally- on $100 EU a day. There are some pretty good suggestions. dave

Tried one of Fred Stamets' (Fungi Prefecti) morel kits one year. Might suggest checking his web side;l ots of interesting stuff. Didn't know much about morels and so semi followed the directions, add some organic (maure) on my own. Did this in an area of the garden. Dog promptly rooted eveything out. That was the last effort to raise morels. Was at a national mushroom foray once and met a man who was the registrar at one of the NYC universites. Musrhooms in NYC? Thought he was joking, but he told me their club met one Sunday each month and went to one of the city parks for a hunt. The big deal was when they'd have a weekend outting to upstate NY. Dave

After nearly a week of very welcomed rain, I picked about five pounds of chantrelles, both white and yellow, in about an hour today. Looks like it is going to be a far better year than last in the Pacific Northwest. dave

One of the best corn-on-the-cob recipes I know is Greg Atkinson's from his book "In Season". With this you take butter or olive oil - or a combination of both - melt butter, add minced garlic and fresh chopped herbs, whatever you like (personally I like a mix of taragon, basil and thyme), brush on shucked ear of corn, salt and ppper, and wrap in aluminun foil and either roast in the oven or grill for about 15 minutes. Excellent. Dave

I wonder what A.J. Liebling would think the difference was? Dave

Joe Palmer's House is in Dayton, about 45 minutes south and west of Portland and just off 99W. They have a web site with direction and menues. We were there Friday night (making a special trip) food was okay but we wuld probably not do it again. People are nice but Dayton is very small town so satff is probably hard to come by and very young. 18% gratuity was added on and while service wasn't bad, it wasn't knowledgeable, eg. We had a bottle of pinor blanc and need to ask for a tub to cool it. Mushroom season is now as far as Jack is concerned. He picks for his menu two or three days a week and was out the day we were in and told me he was starting to find some small chantrelles along the coast. I had a morel fricasse that was in a quite heavy sauce, the way eastern Europeans (where the family is from) would prepare them. I then had seabass with black chantrelles in a lemon cream sauce. It was good, not great. Cathy had their mushroom tart (signature dish) which she thought was quite good and a summer salad. The next day we visited the farmers' market in Corvallis and I was talking with a mushroom seller who said she also sold to a resturant in Siliverton that specialized in mushroom dishes. We'd probably try that next time down, but wouldn't go out of way to stop at Joe Palmer House. dave

Use to be an elegant old hotel downtown (Beranoff?) that had a rather extensive game menu and some pretty good wines. dave

Thanks to both of you. I think we now have enough leads that you won't find us sleeping under a bridge along the Seine. Please end the thread; help has been granted. dave

Should be PFI. dave

PGI is a mt place to shop for cheeses. Yes, they wrap cheeses i plastic, but prices and selections are right. You learn what to stay away from; like fresh buffalo. The staff, I find, is also very accomodating. Great place, greart people. dave

If this is wrong, to post this here, please wipe it out and scold me, but..... We have been planning an October trip to France and have lost our Paris rental in Gregoire de Tours after three years. We love the area and would like to find another flat ( doesn't matter what floor). There are two of us and, obviously, we love to cook and eat. Later in the month we are spending week in the Carcassone area. Any leads (help) would be appreciated greatly. Dave

Pork, being as tasteless as today's chicken, benefits greated wirh a short brining. dave

It's not the attack of the giant zucks I fear anymore...... We're going away for a week so tonight I pulled garlic and shallots (which I let set for week or so and then dry store). Taking over their space were four cucumber plants which I have just spent 15 minutes trying to train on a trellis. I have news for you: unlike the zuks the cukes fight back. I itch all over from my thought-to -be-conquest. I hear thunder; they will all be on the ground again come morning. Dave

Cathy loves this. Sign us up for either group, either time. dave

Can't beat the patio at the Pink Door in the Summer if the sun is shining. dave

Don't let them overtake you. We left home for two days and had to make a trip to the food banlk to get rid of the excess.... "The Attack of the Giant Zucchinis!" Look out! dave

If my reading and cookbooks are correct (someone didn't return the original "Joe's" Mushroom cookbook). The current owner is the son of the man (Jack, I think) who was so sucessful in Pennsylvania. He migrated to Oregon because of the mushrooms and wine. Also keep in mind that it's pretty tough to run a wild mushroom resturant out of season. I think the dining would be better September through June. I have talked twice with them on the phone and they seem very accomodating.... We'll see and let everyone know. Dave

I don't know about te corks but I did learn a little bit about octopus on a trip to Alaska. One night in our crab pots we had two octopus (or is it octopi?) that the drunken camp cook said were, "very nice." They were very shy, tough to get in the live-tank, and really seemed to have far more personality than most living things I have considered eating. Anyhow cook, he liked to consider himself a chef, put the octopus in a pot of boiling water with lots of hot spices and tobassco, cooked it most of the afternoon, drank some more, and served it up for super, calling it "Cajun Octopus." I can tell you this: he should have put in some corksand we should have dined on them instead. dave

tighe, Bodegas Norton Malbec was great buy. Even though I am not much of a Summer red wine drinker I picked 3 or 4 bottles to test. So far have tried two and sent one over to the neighbor who likes cheap red wine. Think I have him weaned of the three-buck Chuck red. dave

We have a wedding in Corvallis the weekend of August 7-8. We have made a reservation for 2 people for 6 p.m. Friday Aug. 6 at the Joel Palmer House in Dayton, OR . This is suppose to be a Nirvana experience for mushroom nuts. If so it will be the secod of the year. The first trip to mushroom heaven was over the 4th of July when we picked about 30-pounds of morels in a high mountain burn. I am wondering if anyone would like to join us? If so, rather than tie up the thread contanct me privately and I'll see if I can expand the seating. Dave

As with "Really nice" the last time I saw Jeff was in the Pike Place Market, on his cart, and worrying about having enough budget to put on an Episcopal charity feed for an group. He loved being ask to cater to a charity event. Even after his reputation was badly damaged Jeff had time for the he encountered. He was always busy, he was always, interested and always interesting. He also built and destroyed some strong relationships. One day, at a lunch, I watch as he and one of his assistants parted career ways. It was very sad. I think those of us who are older realize that strong relationships don't always end in the best of fashion for all involved. Hopefully he is lording over the food prep for a charity event somewhere. dave

While at a fish camp in Bristol Bay I watched a reired doctor pick the cooked salmon "frames" each evening. the next day we would have wonderful salmon patties or chower from the leftoverss. We pick frames at home (after cooked) and freeze in ZIP loc bags. Great for Summer salads or any other dish calling for salmon pieces; plus you feel less guilty of waste when you fillet a salmon. Now if you are Norwegen you'd go for head and all. dave