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Ingredients via Internet

JoNorvelleWalker

By JoNorvelleWalker
in Kitchen Consumer

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JoNorvelleWalker

JoNorvelleWalker

Posted
  • Topic Starter
Posted

I haven't looked into it, but I had an email tonight from parmashop.com -- the vendor that prompted this thread -- that they can finally ship Parma wine to the US.  I can't believe it is so easy but when I buy more cheese I will find out.

 

As far as I know they still cannot ship meat products from Italy to the US.

 

 

OK, I did look into it -- they offer four different Parma wines* shipped to the US in quantities of three bottles each.

 

 

 

*Three, if you skip the Spumante.

 

 

  • Like 1

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

  • 1 month later...
patris

patris

Posted
Posted

In preparation for Santa's Spectacular Tonawanda Workshop 2018, I went to my local candy making supply store to pick up some chocolate cookie bits for my peppermint bark. They used to sell the perfect kind - just like the ones in cookies & creme chocolate bars - not chopped up cookies, but little individual pellets almost. Anyway, turns out the shop has undergone some changes and their selection has drastically diminished - not only did they not have these in stock, they had no idea when or if they ever would. I have scoured the internet and all I can find are cookie shards and mangled Oreos, and even nuts.com doesn't have what I'm looking for. I can't think nobody makes or sells them; I think I must be using the wrong term - permutations of the words "chocolate" "cookie" "pieces" and "bits". Does anyone have an online source for these little buggers?

Patty

MelissaH

MelissaH

Posted
Posted

What about mirin? Does anyone have a source for non-cooking mirin (without a wallop of salt added) that will ship to me in New York State? I'm not close enough to any major city with a Chinatown, nor do I have plans to travel to one in the near future, to easily replenish my supply.

MelissaH

Oswego, NY

Chemist, writer, hired gun

Say this five times fast: "A big blue bucket of blue blueberries."

foodblog1 | kitchen reno | foodblog2

Kerry Beal

Kerry Beal

Posted
Posted
4 hours ago, patris said:

In preparation for Santa's Spectacular Tonawanda Workshop 2018, I went to my local candy making supply store to pick up some chocolate cookie bits for my peppermint bark. They used to sell the perfect kind - just like the ones in cookies & creme chocolate bars - not chopped up cookies, but little individual pellets almost. Anyway, turns out the shop has undergone some changes and their selection has drastically diminished - not only did they not have these in stock, they had no idea when or if they ever would. I have scoured the internet and all I can find are cookie shards and mangled Oreos, and even nuts.com doesn't have what I'm looking for. I can't think nobody makes or sells them; I think I must be using the wrong term - permutations of the words "chocolate" "cookie" "pieces" and "bits". Does anyone have an online source for these little buggers?

Are these they?

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

patris

patris

Posted
Posted
13 hours ago, Kerry Beal said:

Are these they?

 

Nope - those have the cookie pieces in them - what I'm looking for is just the naked cookie bits. I had a package left over from last year - this is what they look like:

 

5a01b79cb34d2_IMG_25071.thumb.JPG.b26fb84548b34576a28bdcbca089518a.JPG

 

(Sorry it's so blurry)

 

I spent a fair while last night hunting for them and came up empty. I'm thinking I might just make chocolate feuilletine and use that - not as crunchy, but I'm sure it will make for an equally moreish peppermint bark.

 

Patty

  • 1 month later...
JoNorvelleWalker

JoNorvelleWalker

Posted
  • Topic Starter
Posted

How about a retail source of agresto?

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Thanks for the Crepes

Thanks for the Crepes

Posted
Posted
59 minutes ago, JoNorvelleWalker said:

How about a retail source of agresto?

 

 

I didn't know what this was, so when I Googled, references to verjuice also came up. They both seem to be made of unripe grapes, but I was unable to determine if they are actually the same thing. Anyway, internet sources came up for verjuice.

  • Like 1

> ^ . . ^ <

 

 

JoNorvelleWalker

JoNorvelleWalker

Posted
  • Topic Starter
Posted
1 hour ago, Thanks for the Crepes said:

 

I didn't know what this was, so when I Googled, references to verjuice also came up. They both seem to be made of unripe grapes, but I was unable to determine if they are actually the same thing. Anyway, internet sources came up for verjuice.

 

Agresto seems to contain honey and other stuff.  It's used in Bugialli's recipes.

 

Perhaps another possibility for @Pan

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

JoNorvelleWalker

JoNorvelleWalker

Posted
  • Topic Starter
Posted

My latest project has been Georgian cuisine.  Thanks to Tiko Tuskadze's book Supra here are some US suppliers of ingredients:

 

https://www.bazaarspices.com/

 

http://www.georgiangourmet.com/

 

http://georgianwinehouse.com/

 

 

She also lists suppliers in the UK and Australia.  I had been using Indian fenugreek instead of blue fenugreek, who knew?

 

  • Like 1

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

  • 2 months later...
JoNorvelleWalker

JoNorvelleWalker

Posted
  • Topic Starter
Posted

I am in need of wild rice...because of reasons.

 

The brand I had been buying is Natal which seems to be unobtainable at the moment.  Can anyone suggest a source of non-cultivated wild rice similar to Natal?  Or does anyone know where I can find Natal?

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

JoNorvelleWalker

JoNorvelleWalker

Posted
  • Topic Starter
Posted

Seems too inexpensive to be the real thing or am I missing something?

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

lindag

lindag

Posted
Posted
8 hours ago, JoNorvelleWalker said:

Seems too inexpensive to be the real thing or am I missing something?

 

I haven't tried their wild rice but I have gotten some of their freeze dried veg. mix as well as their soup mix.

What I have tried from there was really excellent.  Their customer ratings are very, very good.

Smithy

Smithy

Posted
Posted (edited)
10 hours ago, JoNorvelleWalker said:

Seems too inexpensive to be the real thing or am I missing something?

 

 

A comparison of their "wild-harvested" Canadian wild rice with their "Minnesota grown" wild rice suggests to me that their Minnesota wild rice is cultivated. That might account for some of the lower price you see. It appears that they also haven't parched it yet; note the dark hull that they preserve. If you've been buying the hand-parched wild rice before now that may also account for some of the lower price.

 

It appears my preferred source of wild (not cultivated) wild rice, the Leech Lake Band of Ojibwe, doesn't sell by mail, but some of the other Minnesota and Wisconsin sources do. Check out this site: Sources for Hand-Harvested Wild Rice, from the Native Wild Rice Coalition.

 

eta: Actually, the Leech Lake Band provides email contact information, so maybe they will sell by mail. It's worth a try.

Edited by Smithy
Corrected the record (log)
  • Like 1

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

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kayb

kayb

Posted
Posted

Pretty hard to beat Rancho Gordo's wild rice, in my book. I do not pretend to be enough of a wild rice connoisseur to tell you whether it's wild or cultivated.

 

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

  • 3 weeks later...
JoNorvelleWalker

JoNorvelleWalker

Posted
  • Topic Starter
Posted (edited)

The wild rice I ended up with is Bineshii, hand harvested and wood parched but not the most expensive stuff.  The package came today.  It looks good.  I confess the reason I chose Bineshii is because they have an amazon storefront:

 

1 LB MN WILD RICE AMERICAN INDIAN HAND HARVESTED... 

Edited by Smithy
Adjusted Amazon link (log)

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

  • 1 month later...
JoNorvelleWalker

JoNorvelleWalker

Posted
  • Topic Starter
Posted

I came here to post about my latest Parmigiano Reggiano but I see I failed to report back on the Bineshii wild rice.  I find it excellent and it cooks quite quickly.  (This is their second grade product, not the top shelf stuff.)

 

Anyhow, I received another order from Parmashop while they were offering 10% off everything.  Restocks of Vacche Rosse 4 year and two packages of the Valtaro Porcini that I liked so much.  What was new this time was a kilo of Bonati Giorgio 10 year.

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

  • 5 months later...
JoNorvelleWalker

JoNorvelleWalker

Posted
  • Topic Starter
Posted (edited)

It was internet wild rice again.  Addicting, I cannot be without it.  I've been very pleased with the Bineshii brand.  This time I splurged for their top of the line "ghost" rice.  The problem with wild rice that's about $4 a serving is I'd like to dine on it several times a week.

 

Sort of like single origin fine chocolate the rice is sourced from a single lake or river bed.  Bineshii has an amazon storefront.

 

Edited by JoNorvelleWalker
spelling (log)
  • Like 2

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

JoNorvelleWalker

JoNorvelleWalker

Posted
  • Topic Starter
Posted

As an update, the ghost rice is lovely but I'm not sure I could distinguish it from the less expensive Bineshii at about $3 a serving.

 

  • Like 1

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

  • 2 weeks later...
quiet1

quiet1

Posted
Posted

Does anyone have an excellent mail order source for cheese? I am specifically looking to get Raclette in non-huge amounts. Like, we do not need a quarter of a wheel.

andiesenji

andiesenji

Posted
Posted
7 hours ago, quiet1 said:

Does anyone have an excellent mail order source for cheese? I am specifically looking to get Raclette in non-huge amounts. Like, we do not need a quarter of a wheel.

I have been ordering my favorite cheeses from iGourmet (along with other goodies) for quite a few years.  I have tried many of their cheeses and never had a complaint.

 

(Caerphilly is my favorite cheese and I order a wheel once a year)

 

 

 

I have also ordered from Ideal Cheese co and from Murray's Cheese. 

  • Like 4

"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

 

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