docsconz

Cool, Thanks.

How does the pizza at Saloon compare to Neapolitan Pizze? What are some of the differences in style? Similarities? Technique? La Grotta was perhaps the best meal I had when I spent two weeks in Tuscany back in 1998 and that is saying a lot

I had another great meal at Erlowest Saturday night. Along with the food being beutiful and delicious, Chef Secich also has a playful streak. Here is his "breakfast", an appetizer of "bacon and eggs" with a mimosa. This was the openeing course to his tasting menu of the evening. It consisted of fantastic ceviche scallops with half a golden cherry tomato on each for the eggs and serrano ham for the bacon. It was a fantastic dish.

You have written extensively on various facets of Italian food and artisanal production. What haven't you yet covered that is high on your list? Thanks.

Pamela, Thanks for doing this Q&A. Italy certainly has wonderful culinary traditions from around the country, many of which you have chronicled with expertise, sensitivity and beauty. Nevertheless, the modern world is placing a lot of pressure on theose traditions as they spread to other areas and other parts of the world and traditions from other areas creep in. This, of course, is how and why organizations like Slow Food developed. Slow Food is probably strongest in Italy, although its international presence, including the US seems to be growing. How are they faring in Italy in keeping the local traditions alive and distinct and what are some of the difficulties they face in that country?

Do I need to make reservations in advance for dinner in Lisbon during the middle of the week? What are the preferred dining times? Thanks, Miguel and others for this and other advice you may give and have given.

Especially for what amounts to a tasting menu If it is good, it is not a bad deal at all, although it probably lacks the elegance of a formal sit-down tasting menu.

Amazing Grapes! Thank you. I will keep my eyes and mouth open for your wines from the 2004 vintage especially. i will also look out for your other wines too.

I hope to spy chefs quite a bit I just made a reservation for our one free night in Barcelona at BCNchef's Cinc Sentits. I am looking forward to that as much as anything else. It should be fun.

Congratulations! I enjoy nothing better than seeing my children eat well. Unfortunately, I am not always left in a state of bliss. I will ry to find and try espardanyas for myself while there. My best bet may be in the Boqueria, although they may have them again at Sant Pau or elsewhere. Now, I am really curious. As far as Dali, I'm sure the house is incredible if you found it even more interesting than the museum, Robert. We'll be on a tour with the CIA, so unfortunately, I doubt we'll have time. Nevertheless, Catalunya has become a frequent a visiting spot for us, now that we have good friends there, so I will have to make a point of getting there in the future.

For some reason I'm not able to bring up the images. They obviously worked earlier for Marco.

Sounds like a bargain, although those little dishes can add up quickly.

I've never been to his house in Cadaques, although I have been to the Dali Museum in Figueres. That too is memorable. He was quite the character.

I'll keep an eye out for it. What was the cost like?

Great post, Robert. You have succeeded in whetting my appetite even more for my trip to the region next week. Of the restuarants you mentioned, Sant Pau is on our itinerary. I am very much looking forward to it. we are on the wait list for El Bulli. I am not counting on that, but your account makes me pine that much more. As posted in your other topic covering this trip, I was at Can Boix last summer and enjoyed it immensely. It is a great part of the world. I have yet to have espardanyas. Realizing that you may not be the best person to ask for a glowing report, what are they like?

Nice pics. Copy the URL and then use the IMG button to paste the URL into and voila! It is actually easier than in the past, though not really intuitive. Your photos reminded me of my own lovely experience, esp. the photo with Chef Benno. My avatar is from there.

You are correct on both counts, however, "very high intake" is not really well defined. I don't really believe in absolutes, but it is easy for someone to rationalize that her (or his in other circumstances) particular intake of alcohol or other substances isn't "very high" even though (s)he may be. Unfortunately, because some people have difficulty regulating themselves, the government feels obligated to intercede and make recommendations that are extreme.

very interesting. Would be fun if the timing is right....

So long as the chip is not in the cut of meat In all seriousness, although I am an avid supporter of Slow Food and sustainable agriculturre, I have nothing against appropriately used technology that improves production in a sustainable way and that also helps preserve variety. I see nothing a priori to make me think that what you suggest is inconsistent with this. In my book "natural" has limited meaning and that is exaggerated. To me genetic modification of crops is not a problem because it is not "natural", but because it has so many potential other problems. This philosophic and scientific point is not really a subject for this discussion topic, but perhaps others. Are wagyu beef raised this way?

Beautiful grapes. This is what it is all about. I agree that it would be interesting to have an eGullet tasting of these wines if and when they come out. I truly hope that these grapes will be used in the final blend. Wine is always more interesting and tasty when there is an emotional investment in them.

I strongly believe in the anything in moderation credo and that one must live one's life. The thing to be wary of is consideration of what constitutes moderation. Unfortunately it does not mean the same thing to different people. Ultimately, one should be responsible for oneself and deal with any potential consequences accordingly. That doesn't mean that there is no potential value in these studies, although the science behind them is often murky at best. One should use them to help guide what constitutes moderation. Is it absolutely necessary to avoid all alcohol during pregnancy? Generations of Europeans would argue that that is not the case. On the other hand the existence of fetal alcohol syndrome is all too real. It can be a fine line.

This topic has certainly been much more educational and entertaining than I could have imagined! It's too bad that all I can and will be this trip when visiting these incredible markets is a tourist looking for the beauty of the thing and admiring if not purchasing the wares that I sadly cannot use since I will have no place to use it other than perhaps some fruit or if available some fresh raw shellfish for a snack (what do you say about that, Miguel?). The beauty is that I won't have to worry too much about being an inflationary force for the regular shoppers. In addition, I suppose it fortunate that I will not be able to understand most of what the shopkeepers will have to say I will try to avoid the idle chatter and naive questions or any questions at all perhaps. Despite all your warnings Miguel and marco, I can't resist the aesthetic allure and culinary dreams of a top-notch fish market. For this Sicily will always be in my dreams. I will content myself in hoping that the restauranteurs I will visit will have sufficient expertise to have selected the best fish, shellfish and produce for me. It will be enough on this trip for me to get a sense as to how the food of Portugal stacks up to that of my favorites from Spain, Italy and France both from what's available (and visible) in the markets to most importantly what arrives on the plate. I look forward to hearing more stories of market atrocities and dysfunctionality, although they are certainly told with great affection despite the dour trappings.

I have very fond memories from visiting Tuscan vineyards at this time of year. It is so beautiful. By "Babo" I suppose you are referring to a measure of the sugar content of the grapes? Please do post some photos!

Wow! That is a lot to digest. I'm looking forward to checking a few of hem out, although I'll have to figure out how to avoid buying frsh fish and produce I can't do anything with. We would love to get together for a meal!. I've been trying to email you. Let me know when would be good.

Miguel, another great strategy I'll have to remember to employ!