JosephB

I love both cumin and black cumin. The black is very delicate and doesn't need to be toasted or ground before using. BTW, toasting is critical to bringing out the essence of cumin and other spices.

Party at Joe's!! What time should we be there? It would be a shame to let that tart go to waste. Waste? Not in my building. I've already turned people away! I'll get you next time Bloviatrix.

Well, we're home safe and sound. The Pie Potluck looked like it was a great success. We really wished we were there. Anyway, here's the Meyer Lemon Tart, which is still meant to be shared.

Suzanne, I have bad news. We were planning to drive back into the City in time to get to the party by 5:00, but with the bad weather forecasted to continue until 9:00pm I don't want to drive. I have worse news. The Meyer Lemon Tart is ready, and here with me! The best that I can do is to take a photo of it and post it online tomorrow when we're home. Donna and I send our sincere apologies. We’ll make it up to you soon.

Pnapoli, Your link didn't work. Can you try again? Thanks.

Amazon shows a whole boar tenderloin (looks trimmed) for $45, without shipping. It doesn't say how much it weighs, so I can't tell if it's a good deal. Let's face it, with shipping alone it will cost more. But unless a find a retail store in NYC, shipping will be my only option short of driving to Fossil in Penn. I asked a game farmer at the Greenmarket yesterday about boar, and she said that she didn't think there were any boar in NY State.

The best we can do is 4:30-5:00.

Yeah, I feel invested in those phyllo things! I'm sorry Joe (he gave me much assistance via PM). I had bought all the ingredients earlier in the week, planning to make them today, but that didn't happen. I feel better than I did yesterday, but I don't think you want me sniffling and coughing all over everyone. I'm drinking lots of tea, Jason got an interesting Korean honey-citron "tea" at Han Ah Reum today, that was very nice. Have fun. Hopefully, I'll see many of you next week in NJ. Of course you know that I was kidding. As one who was struck down by the flu earlier this winter (2 nights of 103.5 fever), I can feel your pain. Get better soon.

For all the talk about digeston among Italians (a good amount), there is probably an even greater amount of talk about taste.

Unless the Chinese New Year's celebration is in jeopardy.

Well, well, well, I just discovered that Fossil Farms and D'Artagnan sell wild boar through Amazon.com (I'm glad I never dumped my Amazon shares). This is too easy.

Well, well, well, I just discovered that Fossil Farms and D'Artagnan sell wild boar through Amazon (I'm glad I never dumped my Amazon shares). This is too easy.

Thanks Lou. I'll give Lance a call, and check out D'Artagan (how did I miss that?)

This is an interesting web site about wild boars. The population here in Louisiana is out of control as it is in many parts of the South. I see them often in the woods when we are deer hunting and sightings are becoming more and more frequent in suburban areas as the animals search for new sources of food. We better start eating these things in a hurry.

Yeah, I feel invested in those phyllo things!

That's funny, I was just inquiring on eG about buying wild boar. Wild Boar Are these Georgia pigs related?

Cool, I'm heading over there this morning. Thanks. Actually, on second thought I don't think I'll find any boar at the Greenmarket because apparently they're not caught in these here parts. In fact, none of the Greenmarket vendors list it. Greenmarket Vendors

MRX Our unscientific survey says that Blue Smoke is tops at this point, but my personal favorite among the few we've tried is "Parker Meridien burger joint" (small b and j). Read about it several pages back.

I posted this topic in Cooking, and got a good source in San Francisco from MobyP. I also found one in Texas. Does anyone know a retailer in NYC who special orders wild boar?

Thanks MobyP. I was thinking of a long, slow braise. I checked out Polarica -- looks great. For the braise, it seems sensible to go with the shoulder or leg. Any thoughts?

I've long had the desire to try to recreate the wonderful wild boar ragus that I've eaten in Italy. To do that I have to find some wild boar. Does anyone have a source that ships to consumers (or maybe a local source in NYC). Broken Arrow Ranch is one source that I found on the internet. I just sent them an e-mail inquiry. I'm waiting for a response.

I think there was something on the website that indicated possible showing on Sundance Channel. Since I don't get Sundance, would you know if it will be showing on PBS or Bravo again? It was Sundance. We talked about it here

I see, you must have been passing through the kitchen on your way to the restroom or something like that. I've done that too!

I thought you didn't have any restaurant experience? I wouldn't worry about being in the way; the kitchen staff will run you over if you get in the way.

I got the same e-mail, but we saw the documentary on TV a few weeks ago. I think it was PBS or Bravo. It was pretty good. It's odd that it's now being released in a theater.