docsconz

Marion, I absolutely agree with you on the importance of these issues. The only problem is that so much of the journalism centered around these issues is based on sensationalism - including that surrounding BSE. You do a good job resisting the urge to sensationalize these topics, but is there a way to get the rest of the media to do so as well, or is it simply "good business?"

Now, that is comfort food.

I enjoy photographing artfully presented dishes or particularly memorable situations when I can. i do so without flash, however, so as to be as unobtrusive as possible. depending on the available lighting that isn't always possible. In those situations I forego the photography and rely on my (very) faulty memory for detail.

Born and raised in Brooklyn, but currently in the Glens Falls area. It is close enough to the city, but it has its own advantages, not the least of which is being so close to good food sources.

Welcome aboard!

See how long it takes before they change this number

By the way the genesis of this little dinner was a donation for a local charity. My wife and I are hosting the auction winners.

I am thinking of stuffing the peppers with peeky-toe crabmeat and serving them with a white sauce. I am also thinking of grilling razor clams. I had them at the Boqueria in Barcelona and they were awesome. Does anyone have any suggestions on technique? I have some nice fresh Meyer lemons and am thinking of making a Meyer lemon-poppy seed ice cream for dessert. I could combine this with a blood orange sorbet. I know that these aren't really Spanish, but that's ok, since we're not in Spain Nevertheless, I'm looking for some degree of authenticity with the Tapas themselves. I'll be serving Lustau fino sherry with them Some definites right now include Pan con tomate, tortilla espanola, plain spanish almonds, manchego with membrillo, spanish olives, anchovy tart (using anchovies de L'escala) Monkfish "lobster style", oysters on the half-shell, stuffed pork loin and asparagus with alioli and vinaigrette. we'll also probably do angulla toast, ventresca and pepper toasts, mussels en escabeche, pulpo and squid from a can and something with canned cockles, possibly clam toast and gambas al ajillo. Beef tenderloin tips in garlic sauce and spicy lamb brochettes, both from Casas are also possibilities that we are considering.

I had asked Amex to make a reservation for me anytime the week of March 7-13. When I talked to Amex yesterday they said they were having a hard time getting through and they had a lot of requests for reservations at Per Se. Not wanting to get shut out, I took matters into my own hands and called until I got through and then reserved for Tuesday March 9 at 7:30 PM. I actually got a call from Per Se this morning informing me that American Express was placing a reservation in my name this morning for the exact same slot! I thanked them for calling, but said, no I wouldn't need the second reservation at that time. Had they made the reservation for another slot, I might have taken them both!

Thanks for the suggestions. That link looks interesting. I particularly like the sound of the ventresca and red pepper toast.

Thank you for the suggestions. They are good ones. While we plan on preparing most of the Tapas ahead of time, we still plan on doing a manageable number a la minute. we just don't want to be completely in the kitchen. I believe the canned goods are high quality. We either brought them back directly from Spain or ordered them from Tienda.com. I particularly like the suggestions about the esparragos with aioli or vinagraitte and the pimientos. AlexP, for your stuffed pimientos, how exactly do you prepare them?

The Post-Star newspaper of Glens Falls, NY (http://poststar.net/ subscription required) ran an article today aboutCornell cooperative Extension working with upstate farmers to help market their produce in NYC, especially to restaurants and greenmarkets. The CCE has received a grant to fund the program, called NY Farms Express and would include paying for a refrigerated delivery truck to make once-per-week deliveries to NYC. This program would be funded by the grant for one year with hopes that the farmers would take over and continue after that period. My perspective is that this is a great idea and a great way to help small, quality producers get their produce to a discerning market (most already sell locally) and help support the bottom line. I'm all for anything that will encourage production of quality produce. I see this as a potential boon both for NYC and upstate. NYC gets excellent economical produce and upstate gets additional support and encouragement for quality farms. Any thoughts from NYC consumers (i.e chefs, restauranteurs or home cooks) or upstate producers?

Mikeyrad, Thanks for the tips. It would seem that for anyone contemplating trekking NY's Eiswein Trail that they consider Wiemer and Lamoreaux Landing. Any other suggestions for visiting NYS eisweineries?

While I have never tasted this wine, in answer to your question about other Tuscan sweet wines, undoubtedly the best I have ever had from Tuscany and one of the very best i have ever had from anywhere is Avignonesi's Vin Santo. Yum.

Most of what we will be making will be done so ahead of time and so we plan a buffet. My question was primarily about the canned products. Should I just serve them right out of the can or use them in the recipes from the book? I want to use them to their best effect. This applies especially to the asparagi from Navarra and the piquillo peppers. My wife and I are still deciding which recipes to use from Tapas. Any specific recipe suggestions?

Do you have any favorite raw milk producers in the U.S.?

Which ones were the best to visit and which had the best wines? Often they are the same, but not necessarily. Which had the best eisweins?

I have some of those highly regarded spanish canned goods including the big white asparagus, piquillo peppers, squid in its ink, chipirones, ventresca tuna, angulas and pulpo in oil (olive and vegetable). We are having a Tapas event for 6 people not including ourselves. What is the best way to serve them. In addition we will be making some prepared dishes with recipes taken from Penelope Casas' book Tapas: The Little Dishes of Spain.

They must have caller ID

I got 7:30PM in March on a Tuesday evening. It took awhile to get through. I'm excited.

Thank you for joining us Ms. Burros. You have done an admirable job throughout your career and I enjoy reading your articles in the New York Times. One of your main foci over your career has been health and nutrition. A particularly controversial area in the U.S. involves the production and sale of raw milk cheeses, especially young ones, which I believe are illegal. The controversy stems largely from the perceived health risks of these cheeses. What are your views on this subject specifically, and about the wisdom ,approach and effectiveness of food regulation in the US and the EU in general?

Slow Food is a growing movement in Europe and particularly in Itlay where it started. It is also growing here in the U.S. Given your interests and expertise in health, nutrition and food safety, how do you view the movement and do you see it having any lasting impact?

Poetic justice would have made the Spanish wine a Toro as well

For cheese, I would certainly place Chaput in the mix. It is a wonderful cheese shop. Check out this thread and note Carswell's early post. As far as Montreal bagels, they are delicious but different.I wouldn't approach them with comparison to NY style bagels in mind. They are a different breed - similar evolution, but not quite the same thing. I love both, but for different reasons.

If this thread isn't a good example of the culinary diversity of eGullet and the maxim "to each, one's own," I don't know what is.