Jump to content


participating member
  • Content Count

  • Joined

  • Last visited

Everything posted by dfunghi

  1. We own a Blendtec from Costco (for a year) and have used it endlessly (many times a day, everyday) with no glitches. Paid just a scootch under $400 with a 2 year warranty. This thing will make everything from hot soup to ice cream. A little (frozen) Greek yoghurt, some vanilla and a few berries and ice and you have instant frozen yoghurt. Or add anything you like. We have made some pretty interesting stuff. And I now love (yes love) my Green Smoothies. Apples, oranges, berries, soy milk and handful of greens. Add cilantro or mint to "brighten" the flavors. You can also find "used" commercia
  2. Definitely you dine can "worthwhile" here. The aforementioned mexican rec's are all good and the same I and many others would give. But Santa Barbara has other "ethnic" restaurants too. http://www.brummis-restaurant.com/ Brummis is an amazing little German restaurant run by a mom and daughter team from Germany. It is on the map for all S.B. Germany expats and we have many. I love this place. It would be a favorite restaurant of mine anywhere. If I lived back in NYC or LA or SF it would not matter, this place is great, not just "great for Santa Barbara. If you have ever eaten in a small town l
  3. http://www.nytimes.com/2010/03/09/us/09sushi.html?hp "Video of their meal shows the two activists, both vegan, being served what the waitress can be heard calling “whale” — thick pink slices — that they take squeamish bites of before tossing into a Ziploc bag in a purse. The samples were sent to Scott Baker, associate director of the Marine Mammal Institute at Oregon State University. Professor Baker said DNA testing there revealed that the samples sent to him were from a Sei whale, which are found worldwide and are endangered but are sometimes hunted in the North Pacific under a controversial
  4. The question about chili-oil on pizza seems to be very regional. In the South of France it is ubiquitous same as in Liguria. I have had it in Rome, but rarely and never al taglio. In Naples I only ate pizza a couple of places and do not remember the oil being offered. Whenever I am offered chili oil for pizza I pour it directly onto my pizza never on the plate or ask for a separate plate. BTW in Portugal they serve this same type of oil (called piri - piri because of the piri piri chili used in it) for Frango and FF which is IMHO the worlds best chicken and potato dish ever. But this is the
  5. On the first note let me say that it is already the case. Auctions have been lucky to make the reserves (which are moving lower) and many fine older wines are changing hands now for a 30% discount from a year or two ago. This is true here in the USA. I do not know about London but I assume the same is true or else the auction houses would just sell all the wine there instead. 2005 Burgundies are selling for well below their original release prices and can be found in stores. On the second note, food costs are around 30% for most restaurants. That is a standard in business models and of cours
  6. Just to add another idea you may want to look into the area south of L`Aquilla in Abruzzo. We stay in Scanno or Pescoscostanzo http://www.abruzzo2000.com/abruzzo/laquila/index.html where it is cool and dreamy. The area is mostly a ski resort type of area so it is pretty quiet in summer. Although more and more Italians are taking holidays there in summer nowadays. Both towns have great restaurants, are in beautiful areas and can afford day trips to either the coast (east coast) or back towards Umbria. Norcia, Assisi or Spoleto are all close enough to visit. Amatrice in Abruzzo is the birthplace
  7. The Petrol aroma is similar tot eh petrol aroma of a really fine Riesling. I believe it is unique to the white (T. gibbosum) oregon truffle although I am not certain. I have never smelled that aroma from Italian or Croat truffles. There is a "gassy" nose to truffles when stored in the fridge but not when eaten. As to fat soluble I imagine all truffles are but some seem much more dependent on it. I have shaven and eaten Italian whites by just putting a slice on my tongue and letting it warm to see how strong they were. These were still fantastic without the help of fat. Also the Domestic (N. A
  8. We did not make Tre Colli after all. We did however make it to Da Maria about 20 minutes away from Tre Colli for a really wonderful meal. Classic Piedmonte food. When I complemented the chef / owner Giorgio he replied simply "It is my job". The service and food were all top notch. This would be a fine place to plan a meal for a group or just a couple. The room is beautiful, the area serene and the food spot on. An assortment of hot and cold antipasti that just kept coming out of the kitchen followed by a wonderful pasta and topped off by a filling secondo if you have room. The food is all serv
  9. Eating customs, like everything else, are becoming homogenized in our WWW - Global world. There are fewer and fewer "correct" ways to dine on specific foods. Pizza eating in Italy, or anywhere for that matter is solely dependent on how it is served. Certainly as has been said here common sense will usually dictate the preferred method of consumption. Using a knife and fork to cut wedges and then eat by hand is quite common with pizza served whole. Dainty, polite or formal eating (which rarely involves pizza anyway) of a pizza should be dissected and eaten with tools like the rest of a meal wo
  10. The Oregon whites are like a poor cousin to the whites of the Piedmont (or Croatia or Toscana). They have a similar flavor profile with a bunch more of a petrol aroma and a much weaker pervasiveness. There is no comparison. I say this as a person who has sold hundreds of pounds of domestic (Oregon / CA) truffles for over 15 years and has also travelled to Europe to dine on truffles for those same 15 years. However not everyone wants to or can afford to pay the Kings ransom it takes for fine European Whites. At 1/10th the price or less Oregon Whites have a market. They can be fabulous when ripe
  11. John, I believe it was a quite new place. The review was recent (this past sumer) and I believe in english. I thought IHT but I can not find it in there. The thrust of the article was about a few lesser known, out of the way places. The pictures were slick and the article was concise. I am still searching for it here as well. Not Zgomates, but that looks good too.
  12. I have tried to search all of the threads again to no avail so I plead for help from those of you with a better memory than mine. There was a link to review of some bistros posted from a publication I can not remember. There was one listed for the 12th, off the beaten track. Perhaps near metro Dausmesnil? The place is tiny and run by two men one of which is a burly fellow with a beard. The review had a picture of the two them standing in front of the business. I hope one of you may know what I am talking about. TIA David
  13. So glad to see you posting. I posted a question to you a few weeks ago regarding some dinning questions. I can be in the area on Sunday the 19th . Do you recommend one fair over another? I will drive up from Montalcino that morning and can be there by noon. I was thinking Moncalvo as I do not know Tagliole Monferrato. But would be willing to learn . I would like to talk to you more about other ideas for the area. I am free from Sunday till Weds with no plans yet. I have a friend (as you may remember me saying last year) in Treiso that I usually visit but would love to see more of the Monferr
  14. nico, I have eaten at A.S. many times and find it to be a fantastic meal and experience every time. Amici Miei I have never tried. Can you recommend an alternate? Neighborhood kind of place with great Neapolitan style pizza and decent pizzeria style seafood? Some place we can show up at 9 or later with a large group of 6 - 8 people? Many of whom are not serious eaters so anything that is good and authentic. I used to go to Silvestri if you know it but the last couple of visits have been a disappointment. We will go to any neighborhood that is not too "sketchy". I chose A.M. because I am sta
  15. Looking for ideas and rec's for dining one night (Saturday) in the countryside East of Torino. The reason east is that is where a large contingent of folks I know going to Salone will be staying. Anything within an hours ride and not on too windy of a road. We will drive back to Torino that night. As mentioned before I am considering Tre Colli. Are Swiss Chef or Sam or Bill Klap or Robert Brown still posting about the area? Seems very quiet here on EG these days?
  16. http://www.trecolli.com/ was a place I had wanted to try two years ago but they close abruptly the day of our reservation "for family business". I was wondering if any of you (in particular our Monferatto residents) had any opinion or suggestions about this place or another. This will be for a Saturday in late Oct and we will be coming from (and returning to) Torino for the meal. It is during the Salone and I really want to have a nice meal outside the city and not down in Alba area. SO I have wanted to try to find some places in the area East of Torino. BTW I have a great story about my w
  17. OK so all you've to do is register for the ticketone site like any site in USA. Once you do then you can buy tickets online with a CC through the secure server. If you have any questions about what to put where you can ask me or just use a translator like babblefish. I bought 2 five day passes and will pick up at box office in Torino. No IVA # needed for non EU citizens
  18. Bread in 18th Anis Bouabsa Au Duc de la Chapelle 32, rue Tristan Tzara 75018 Paris Tel: 01 40 38 18 98
  19. Current thread over in Dining section http://forums.egullet.org/index.php?showtopic=118430. Maybe they could merge into one. I started the thread on the other board but maybe should have started here? I have not been on EG much in the past year and this new split discussion system takes some getting used to to know where to post what. Of course old fogys like me never take well to change.
  20. Try contacting some of the publishers. I do not know of any books in Italian off hand but you may look for things like James Beard (Simon Shuster) as that would be a classic book for anyone. The other thing I would tell you is that with almost all my friends and acquaintances in Italy the one food they all talk about from America is "Jewish Deli" like pastrami on rye. Maybe a care package from Katz's? Of course the folks I know are all food nuts and all travel to NYC. It is hard to imagine many cookbooks from American chefs being very popular in Italy. Last year I travelled for a bit with a
  21. I spoke (via Email) with a long time friend and wine maker in Nieve and she says that the grapes are a bit stressed from heat but that is a better situation than watered down by too much rain. She contends that if the weather stays as is then it could be a fine year for her (Barbersco and Dolcetto d'Alba) but not so good for truffles. As to the croat truffles I have had wonderful truffles from Croatia, particularly the 2005 - 2006 crops. They have a an almost identical DNA to Tartuffe d'Alba and can easily pass. However when Croatia truffles were first gaining wide appeal as Croatia came out
  22. Thank you "Felice". I was wondering if there was a book that listed such things and if so how accurate and what the popular opinion of the book is. I will definitely look into having some product from all those you listed and visit the ones in Paris. I also did a bit of searching on the web for that restaurant mentioned to me and they seem to have glowing reviews and are considered The place for SW cuisine in Paris. John do you know this place (Sud-Ouest Monceau) and have you eaten there? BTW for those that have not checked Johns food blog (maybe I was the last one to do so and you all go
  23. A friend in Paris said this is her favorite place for rilette and lunch. Sud-Ouest Monceau in the 17th. ANyone know it?
  24. I guess you are saying it is another great year for wine and bad for truffles so far? Or what is it you are saying? Are you in the area and do you know what the rainfall in critical areas has been and what the forecast is? I was hoping to find someone with "on the ground" updates. Can you add something to the conversation that will help enlighten us or address the question? BTW truffles need rain all year to develop a good crop, they need late, cold rains to ripen. The following (excerpted) article was written by Zelda Carter and Kelly Collins from a presentation by Charlie LeFevre <<&
  25. It has not sold out before as the convention center will hold upwards of 50K people or more. Events and dinners do sell out each year. The box office will have tickets and if you decide to buy in advance from ticketone and have trouble try contacting Simona Nuvi her email is listed on the site. If you are going for more than 3 days buy the 5 day pass for 30 Euros (member price). I will write to Simona to see if she can help. It is hard to buy tickets online without an IVA# (sort of a SS # for the EU) since ticketone will not process order without it. I am trying to work around it and will k
  • Create New...