docsconz

One of my favorite things to do in Italy is to visit and photograph the seafood markets. They present a dazzling array of shapes and colors.

This reminds me of the recent discussion on authenticity

eGullet Day at the Races is one month away. Please weigh in again with who is coming and what you will bring for the potluck. I will bring a meat based (most likely lamb) summer salad.

Sam, I enjoyed the report, but I think your discussion on sfincione is slightly off the mark. My experience making sfincione with Ana Tasca Lanza at Regaleali came out not too dissimilar to what your picture showed of the pizza at L&B minus the cheese. Is it the same thing? Certainly not exactly, but the influence is clear as you point out and a very strong indication as to how the square pizze in this country (or at least in NYC) came to be regarded as "Sicilian". Insfincione as with current american pizze there are a number of variations. I think the biggest difference is that cheese is much less common an ingredient on sfincione, but when used is often used under the sauce as with L&B. L&B is probably the closest thing to a true Sicilian "pizza" that one can find in the city.

This has already engendered quality discussion. Check here.

"Deconstruction" of various dishes is an interesting concept and has been entertaining, but I think the novelty and amusement factor that made those dishes surprising and fun has sort of worn off. If the deconstruction doesn't add something to a dish now, then why do it? Based on the review, V's deconstructions really do sound gimmicky rather than intellectual. I liked the way Bruni approached that aspect of the restaurant. That is not to say I might not feel completely different if I tried the dishes in question. So far I like Bruni's candid style and the fact that he is not afraid to tackle some sacred cows.

Perhaps it doesn't perform at the two star level either. I don't know since I haven't been. I just don' think one should award stars based on expectations. That being said, it may be that this is a gross injustice.

I don't think anyplace deserves stars just because it is supposed to get them or is designed to get them. either it performs to a certain level or it doesn't.

Ore, Thanks for the well thought out response. I will be looking forward to your posts and following this blog closely. The egg and crab information is very interesting. I wonder if that would work with soft-shell blue crabs?

Tapas by Penelope Casas is a great cookbook and very accessible for those making them outside of Spain. Dessert Cuisine by Oriol Balaguer is a scrumptiously beautiful book available in English.

Once again, fantastic! Some questions: Have you tasted Oasis degli Angeli, the wine from The Marches? Great stuff. Your pics are super. I have a question about the chicken broth. Was it all cooked within the plastic bag? Was it sous vide? How did you keep the bag from melting? In what way is this brodo different than the brodo from Emiglia-Romagna?More details on this please? Ok, that was more than one question. Moleche are fantastic! I had them in Venice last November. What exactly did you do to get the egg yolks into the crabs? What is "gatto di patate"? It sounds like potato cat to me. Certainly Campania is meat based unless you are right on the sea. Then it is wonderfully seafood based. Did you get to try any fresh mozzarella di bufala? Great stuff. Fascinating, but is that really true? My mother's family came from Campania in the 1890's. Olive oil was always important to them. Was it more a function of socio-economic status? My understanding is that the cheese was originally made by monks on the Sorrentine peninsula, although I must admit my memory is not what it used to be and I'm not absolutely confidant about this.

To me there is little worse than a beuatiful cheese developing too much ammonia. Why does it happen and what can be done to prevent it? Thanks.

Steve, Thanks for taking the time to be here. Some cheeses need to be at room temperature for optimal service. How long can you keep them out before they become too ripe or develop other problems?

Beautiful photos as always, Lucy.

Thanks for contributing. Please feel free to contribute more! Is the sensation like pop-rocks? I'll never forget the first time I had chocolate with pop-rocks at Oriol Balaguer in Barcelona. The sensation and flavor was astounding. This would be interesting and no different than any other food modification. Would I want to eat fruit like this exclusively? I doubt it, though it would occassionally be fun, I think.

Any recommendations for hotels in Lisbon? I'm interested in a well-situated place that has a sense of the character of Lisbon and Portugal. I'm not too concerned about cost, though not into spending money without concomitant value.

Ore, Thanks for doing this. This has the potential to be a fabulous blog. I am very interested in Slow Food and expect the school to be very succesful. I am looking foprward to following this blog closely. I will second Jim's request for recipes. Those scrambled eggs looked particularly suitable for transfer to non-Italian shores, although the eggs are somewhat different there.

Are you sure that they weren't last years apples. We've had apples all season so far from a local grower, but they are remains from last year. Amazingly, they are still good.

Outstanding! I gotta go.

Nicely done!

Did you try any? Ifso, how were they?

Excellent story and sidebar, Russ. just thinking about this fruit is really making my mouth water. As I was writing my previous post here, I received a shipment of Ruby Grand nectarines that are simply amazing. In your sidebar, you talked about different ways of serving the fruit. With fruit this good the only way I can justify serving it is by itself.

Although for some reason I was less than fully enthusiastic about the value of the fruit I ordered from Frog Hollow last summer, I decided to try them again. this time I went whole hog and ordered Farmer Al's 12 Pack Pick of the Crop which consists of "10 shipments throughout the summer of the following varieties which are Farmer Al's picks of the crop: peaches (Suncrest, Summer Lady, O'Henry, Cal Red), Asian Pears, pluots/plums, Golden Sweet apricots, and Warren Pears." So far I have received Golden sweet apricots and Suncrest Peaches. Each shipment were as good examples of those fruits as I've ever had. They remain pricey, but the value has increased substantially IMO. If the quality of the rest of the fruit is similar to what I have received so far, I will order this again next year. I also ordered the cherries from Buckskin Orchard again. They continue to be outstanding.

Thanks also for the other recommendations. I will keep them for future reference as well. Any other specific recommendations for Lisbon or Portugal remain appreciated.

Only three days- just enough to whet my appetite for more as hopefully this will be first of many trips to Portugal. It is largely a result of the discussions here on this forum that we are intending to extend our trip in that direction. Miguel, Thank you for your valued and guarded recommendations. I shall copy the information and keep it close. As a result of your recommendation, I think we must start in Lisbon and save the other areas for a subsequent visit. Please let me know a list of your particularly recommended shellfish. I would be indebted. Also, if you happen to be in Lisbon at that time (around the beginning of the second week of October) perhaps we can meet for a meal?