• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Followers 0
hhlodesign

eG Foodblog: HhLodesign - On Food and Architecture

226 posts in this topic

:biggrin::biggrin::biggrin::biggrin::biggrin:

henry, thanks so much for the mistral dinner pics. They're just what a girl needs to cheer her up after a long winter fighting the good fight here in NY. I miss that kitchen so much!!! But somebody ought to tell charles to wipe that silly grin off his face. Hey william-will henry be whipping up a little bean sprout rissotto tonight? Commis, you've been warned.

big ups


don't get me wet

or else the bandages will all come off

Share this post


Link to post
Share on other sites

Wicked look in to your city, definetly some places to remember if I am ever there!

I must say though, that one of my fondest memories of Florence was going to Il Latini...I Still remember what we had, and the great couple from australia we sat next to!

Good stuff!


"He who does not mind his belly, will hardly mind anything else."

- Samuel Johnson

Share this post


Link to post
Share on other sites
Oleana is one of our favorite restaurants in Boston.  My daughter was in grad school at Harvard & whenever we visited her, we went to Oleana, including the day she graduated!  Ana Sortun is very innovative & we highly recommend Oleana.

Ask your daughter about the Scorpion Bowl at the Hong Kong! That's I place I plan on returning to this next trip out.

She admitted to quaffing a few but most remembers the place for the salsa nights (??) ...

Share this post


Link to post
Share on other sites

hey, henry- just saw the bit about your upcoming trip to boston. That's my hometown and I truly believe that it is the great unsung food city in the US. The "short" list:

for fancy schmancy:

Radius (my alma mater)

L'Espalier

Pigalle (Mark Orfaly, great place)

No. 9 Park (barbara lynch, not my favorite, but everyone else's)

Spire

Dining Room at the Ritz Carlton (If you want Crepes Suzette tableside)

Clio (just go)

Craigie Street Bistro (in Cambridge, a favorite of boston cook's)

for wine+nibbles

Toro (Ken Oringer's new spanish winebar-very Bar Jamon, but with lots of good food)

Troquet

the bar at Excelsior

B+G Oysters and/or the Butcher Shop (both Barbara Lynch ventures. B+G gets my vote for coolest joint in boston. And they have fried clams)

Uni (Ken Oringer's sashimi bar inside Clio. Rad.)

for lunch:

L at Louis Boston (which is also the coolest clothing store in boston-like a less corporate version of Barney's-I think you'd dig it.)

for breakfast:

joanne chang's Flour Bakery is Awesome, and it anchors the South End restaurant district (which alone contains at least twenty great restaurants that I've failed to include here)

Chinatown

Ginza is great for sushi, Jumbo is awesome chinese seafood and open till 4am (get the "special tea"), I absolutely love Appollo, my fave, for sushi and korean barbecue, and really good bibimbap (4am also). also, boston's ctown has some of the best vietnamese food in the country for CHEAP.

Which reminds me-Elephant Walk is great Cambodian/French-they do this chicken/cabbage/peanut salad which is like a World's Great Dish

for binge drinking:

Bukowski's

Silvertone (the cook's choice. go in after midnight and you can eavesdrop on all the industry buzz you want)

Allston/Brighton (the neighborhoods-there's this joint called Silhouette in Brighton...)

And, you've got to swing by the north end for a few hours. And check out the haymarket if you're there on a Saturday..............

Take that New York!


don't get me wet

or else the bandages will all come off

Share this post


Link to post
Share on other sites

What an incredible dinner! Not only does all the food look amazing, but it's obvious that everyone present had a wonderful time.

The pork I believe was done sous vide, as discussed here. Never tried it myself, but the techno geek in me finds the whole topic fascinating.


Kathy

Cooking is like love. It should be entered into with abandon or not at all. - Harriet Van Horne

Share this post


Link to post
Share on other sites
Juan, the dishwasher.

gallery_28660_2679_39113.jpg

Every great restaurant has a great dishwasher ...

Thank you, Henry, for acknowledging the great unsung hero of the restaurant world, the dishwasher.


Russell J. Wong aka "rjwong"

Food and I, we go way back ...

Share this post


Link to post
Share on other sites

Seattle Sandwich Tour Stop #6

Cascioppo's

I had to be at Mistral at 1pm today, so I thought I'd pick up some sandwiches for the guys. After writing about Langer's in LA, I was craving pastrami. Cascioppo's features pastrami made by Peter Glick from Brooklyn, NY.

gallery_28660_2679_21113.jpg

They actually feature all kinds of wonderful meat products.

gallery_28660_2679_65601.jpg

gallery_28660_2679_42319.jpg

gallery_28660_2679_97320.jpg

gallery_28660_2679_81722.jpg

But for me, its all about the pastrami.

gallery_28660_2679_111439.jpg

I actually ordered 6 different sandwiches.

gallery_28660_2679_49617.jpg

Pastrami Reuben, Corned Beef Reuben, Mixed Reuben, Pastrami on Rye, Corned Beef on Rye, Mixed on Rye.

I grabbed half of the Mixed Reuben.

gallery_28660_2679_46229.jpg

It was sufficiently salty, but was light on the Thousand Island. I thought the bread should have been grilled more as well. I still enjoyed it though.

I had half of the Pastrami and rye as well.

gallery_28660_2679_50555.jpg

Again, not enough mustard and bread not grilled enough. A bit to dry, but still better than any other pastrami in the city.

I think I was spoiled by Langer's in LA so my pastrami standards are a bit high. I would like to try some real NY Deli pastrami soon. Maybe on my next trip out. Even still, the guys all appreciated the sandwiches.

gallery_28660_2679_116950.jpg

Now it was time to get to work.

Share this post


Link to post
Share on other sites

I thought a reuben was just pastrami and swiss cheese. They put Thousand Island dressing on it? Can anyone tell me if that's standard, and if so, since when? (Frankly, I don't eat reubens, anyway. I don't keep kosher, but pastrami and cheese just seems wrong, and frankly, I can't imagine it would make my sandwich at Katz's better -- sorry to rub it in, Henry. :biggrin:)

Share this post


Link to post
Share on other sites

i think it is traditionally russian dressing with sauerkraut and swiss cheese, but i could be wrong and i'm sure there are a thousand varieties. dee-lish

sorry to see the end of this blog!

Share this post


Link to post
Share on other sites

After lunch, the front of house staff bagan cleaning up our mess from last night. It looked as though a tornado had hit the dining room.

Charles checked the fridges to see if anything beyond produce would need to be bought for the evening dinners.

gallery_28660_2679_61615.jpggallery_28660_2679_81603.jpg

Then we walked down the the Pike Place Market to go shopping.

gallery_28660_2679_102630.jpggallery_28660_2679_84781.jpg

Mistral, as well as numerous local restaurants, have an account at Frank's. So you see chefs shopping there all the time.

Charles deosn't actually plan a menu out. He just looks and see what is fresh and buys accordingly. He says they never really write anything out. It's all improv.

gallery_28660_2679_57734.jpggallery_28660_2679_146668.jpggallery_28660_2679_14053.jpg

There's Frank filling someone's bag.

They have some beautiful product at Frank's that photographs really well.

gallery_28660_2679_61461.jpggallery_28660_2679_9221.jpggallery_28660_2679_152957.jpggallery_28660_2679_68403.jpggallery_28660_2679_5242.jpggallery_28660_2679_58887.jpggallery_28660_2679_75613.jpg

We had 6 covers for tonight. Here's everything that Charles bought for them.

gallery_28660_2679_186707.jpg

Frank bagged it for us.

gallery_28660_2679_38743.jpg

He was generation #4. They've been a part of the Pike Place Market for 27 years. I wonder what his first kid's name is going to be?

gallery_28660_2679_82848.jpg

Then we walked back to the restaurant.

gallery_28660_2679_17999.jpg

Prep begins buy laying out everything we bought.

gallery_28660_2679_60395.jpg

gallery_28660_2679_101382.jpg

While Charles lighted the burners.

gallery_28660_2679_29544.jpg

Here's all their pans.

gallery_28660_2679_130524.jpg

Yes, they're all Emerilware.

gallery_28660_2679_75799.jpg

Charles started me off by picking herbs.

gallery_28660_2679_18142.jpg

gallery_28660_2679_39914.jpg

They wanted just leaves, no stems. I did parsely, thyme, basil, dill, and taragon.

We made the parsley into a juice by flash wilting it in a really hot pan.

gallery_28660_2679_95121.jpg

shocking it with ice to set the color. Then bending it for a long time. Then we poured it into small squeeze bottles. Tho color is gorgeous!

gallery_28660_2679_55947.jpg

Charles made some apple crisps. (Abra, these are your sand dollars!) He slices the apple really thin on a mandoline.

gallery_28660_2679_22787.jpg

cuts perfect circles out and soaks them in a simple syrup solution.

gallery_28660_2679_15674.jpg

They use 2 parts sugar to 1 part water. Then they set thm on a silpat to dry in the oven. Very low heat. Charles said the heat from the pilot is enough.

Then we juiced some limes and added some zest to the juice.

gallery_28660_2679_61668.jpggallery_28660_2679_17566.jpg

They like to mix a few key limes in with regular limes.

We then started the potatoes puree. This reciped William got directly from David Bouley. It's a take on Potatoes Robuchon, but they use fingerling potatoes becasue we can't get ratte potatoes here in Seattle.

We cut the fingerlings into small blocks and set them in simmering (not boiling!) water. Once they're tender, we run them through a food mill.

gallery_28660_2679_20812.jpg

Then its back on the heat to add the butter. Plugra that is.

gallery_28660_2679_96336.jpg

Charles doesn't measure. He said you want to add unitl you can taste the butter.

gallery_28660_2679_93466.jpg

Here's what's left of the butter.

gallery_28660_2679_104435.jpg

The final step is to strain the puree through one of those cone shaped strainers (forgo tthe name). The finished product is rich, creamy, buttery, and wonderful.

The dining room manager, Rene, even came back to help us shuck peas.

gallery_28660_2679_97035.jpg

He was well dressed for the job.

I had to peel and juice carrrots, beets, and celery.

gallery_28660_2679_26522.jpg

gallery_28660_2679_128766.jpg

We put some soy lecithin in the carrot and celery juice. They use it to make froths (bubbles).

We reduced the beet juice on the stove for some kind of future sauce.

gallery_28660_2679_64343.jpg

Love the colors!

With all the prep work done, we ened up outside playing stick ball.

gallery_28660_2679_126303.jpg

gallery_28660_2679_74009.jpg

And Charles showed me how to sharpen my knife on a stone.

gallery_28660_2679_10522.jpg

It turns out that the 2 reservations (4 top and a deuce) were not confirmed. We knew this going into the day, but had to prep just in case. Mistral gets walk ins, but not often. we waited until 7:30pm to see if any walk ins would come in. Maybe everyone heard that an amateur would be in the kitchen. We think it also had something to do with the University of Washington Huskies playing the UConn Huskies at 7pm that night. The streets were deserted at 7pm. William shut it down at 7:30. 2 minutes after everyone left, William and I were locking up, a deuce walked in the front door. "What do you think," William asked, "Can you cook for these guys on your own?" He was kidding of course, the whole front of house staff ad already gone. He had to turn them away.

William says they have maybe 3 nights out of the year that they have no one come in. Just my luck, and yours, that I pick one of those nights.

I going to try and get in tonight and get some pictures before my dinner at Nishino. They have 5 tables on the books.

Here's the service bell I never got to ring.

gallery_28660_2679_17354.jpg

gallery_28660_2679_46905.jpg


Edited by hhlodesign (log)

Share this post


Link to post
Share on other sites
My favorite from your Mistral dinner is that sand dollar cookie.  Or was it a biscuit?  That's very clever.

Henry, you are now officially tied with Jamie Maw for the "prettiest friends as portrayed in a blog" award.

It's an honor just to be nominated! :wink:

Share this post


Link to post
Share on other sites
:biggrin:  :biggrin:  :biggrin:  :biggrin:  :biggrin:

henry, thanks so much for the mistral dinner pics.  They're just what a girl needs to cheer her up after a long winter fighting the good fight here in NY.  I miss that kitchen so much!!!  But somebody ought to tell charles to wipe that silly grin off his face.  Hey william-will henry be whipping up a little bean sprout rissotto tonight?  Commis, you've been warned.

big ups

Hey Skye!!!

Your response came in right when I was in the kitchen plucking herbs. Everyone crammed into the back office to read it. I should have gotten a picture. Glad to see you're holding up out there in NY. I'll have to come say hi soon.

To everyone else, Skye went from Mistral to one of the most prestigious kitchens in New York. She incredibly talented!

Share this post


Link to post
Share on other sites
hey, henry-  just saw the bit about your upcoming trip to boston.  That's my hometown and I truly believe that it is the great unsung food city in the US.  The "short" list:

for fancy schmancy:

Radius (my alma mater)

L'Espalier

Pigalle (Mark Orfaly, great place)

No. 9 Park (barbara lynch, not my favorite, but everyone else's)

Spire

Dining Room at the Ritz Carlton (If you want Crepes Suzette tableside)

Clio (just go)

Craigie Street Bistro (in Cambridge, a favorite of boston cook's)

for wine+nibbles

Toro (Ken Oringer's new spanish winebar-very Bar Jamon, but with lots of good food)

Troquet

the bar at Excelsior

B+G Oysters and/or the Butcher Shop (both Barbara Lynch ventures.  B+G gets my vote for coolest joint in boston.  And they have fried clams)

Uni (Ken Oringer's sashimi bar inside Clio.  Rad.)

for lunch:

L at Louis Boston (which is also the coolest clothing store in boston-like a less corporate version of Barney's-I think you'd dig it.)

for breakfast:

joanne chang's Flour Bakery is Awesome, and it anchors the South End restaurant district (which alone contains at least twenty great restaurants that I've failed to include here)

Chinatown

Ginza is great for sushi, Jumbo is awesome chinese seafood and open till 4am (get the "special tea"), I absolutely love Appollo, my fave, for sushi and korean barbecue, and really good bibimbap (4am also).  also, boston's ctown has some of the best vietnamese food in the country for CHEAP. 

Which reminds me-Elephant Walk is great Cambodian/French-they do this chicken/cabbage/peanut salad which is like a World's Great Dish

for binge drinking:

Bukowski's

Silvertone (the cook's choice.  go in after midnight and you can eavesdrop on all the industry buzz you want)

Allston/Brighton (the neighborhoods-there's this joint called Silhouette in Brighton...)

And, you've got to swing by the north end for a few hours.  And check out the haymarket if you're there on a Saturday..............

Take that New York!

Wow! thanks again Skye. I might have to prolong my trip. I'm only going for 4 days you know.

You should do a blog. I'd love to hear about your work experiences!

Share this post


Link to post
Share on other sites
What an incredible dinner! Not only does all the food look amazing, but it's obvious that everyone present had a wonderful time.

The pork I believe was done sous vide, as discussed here. Never tried it myself, but the techno geek in me finds the whole topic fascinating.

You're right. William wrote down the dishes for me. I guess I lost a space in there some where. I gotta try the technique. It's a lovely way to cook.

Share this post


Link to post
Share on other sites
Juan, the dishwasher.

gallery_28660_2679_39113.jpg

Every great restaurant has a great dishwasher ...

Thank you, Henry, for acknowledging the great unsung hero of the restaurant world, the dishwasher.

I have to say, after working in the kitchen for a night, I found out that Juan is much more than a dishwasher. That guy jumps in and does everything. Chopping, picking herbs, juicing, anything they need a hand with, Juan does. Plus the dishes. He really is invaluable to the kitchen.

Share this post


Link to post
Share on other sites
Charles deosn't actually plan a menu out. He just looks and see what is fresh and buys accordingly. He says they never really write anything out. It's all improv.

Wow, there's no way I could shop like that, especially at somewhere with as much gorgeous-looking produce as your market - if I don't come with a list, I'll walk out with everything that caught my eye, having spent an entire month's food budget, and with more ingredients than I know what to do with!


Cutting the lemon/the knife/leaves a little cathedral:/alcoves unguessed by the eye/that open acidulous glass/to the light; topazes/riding the droplets,/altars,/aromatic facades. - Ode to a Lemon, Pablo Neruda

Share this post


Link to post
Share on other sites

My favorite films about food:

Babette's Feast - A classic. It truely displays the joys that a great meal can bring. Both in the cooking and eating of it.

Big Night - This is the one I appreciate most as an architect. The first scene sets the scene perfectly. "But, she already has a starch!, maybe I should make for her also a side of mashed potatoes!" To me the film is about the struggle to stay true to your art in the face of a mass audience that does not underestand or appreciate your work. The chef must hold to his principles knowing that there are people who "get it." Again, the cream always rises to the top. BTW, anyone else see the parallel between Big night and the Apple / Microsoft rivalry? Huge souless place across the street (Pasqual's) doing derrivitive product and huge business, while the artisans on our side of the street are struggling. The final omelet making scene (one unbroken shot) when the brothers make up is one of the best final shots in all of film. I love that film!

Dinner Rush - One night in a Tribecca Italian restaurant. The father who opened the place is transitioning it to his son. Dad just wants his peppers and onions, while son is doing haute cuisine, (or the hollywood take on it; that lobster thing he did looked ridiculous!) I've never worked in a New York restaurant before, but it seems to capture the atmosphere pretty well.

Tampopo - The search for the perfect bowl of ramen. My favorite is the opening scene when the "master" is teaching his student the proper tecnique for eating ramen.

Eat Drink Man Women - A moving story by Ang Lee about a father and a chef who is losing his sense of taste. Drawing parallels, I think, between his sense of control and connection with his daughters. The cooking scenes are really well done.

What's Cooking - From the director of Bend it Like Beckham. It's about four different families celebrating Thanksgiving in Los Angeles; vietnamese, black, jewish, and mexican. This film very effectively highlights the cultural similarities and diffences between four seemingly distinct cultures in suburban LA. Very well done.

Goodfellas - OK, its not a food film; but that shot of cutting garlic with the razor blade so that it melts right into the pan....That's pure cinema magic!

What am I missing?


Edited by hhlodesign (log)

Share this post


Link to post
Share on other sites
Ask your daughter about the Scorpion Bowl at the Hong Kong! That's I place I plan on returning to this next trip out.

I must say that you have very eclectic taste :biggrin:

Jim

Share this post


Link to post
Share on other sites

My friends Aaron and Stacy have been giving me a bit of a hard time for my making some snide vegetarian comments on this blog.

gallery_28660_2679_115356.jpg

I don't think I did. "Thou doth protest too much," was my reply. But I digress. We decided to go to a great little vegetarian place in Madison Valley called Cafe Flora and give them some equal time. They have a beautiful sunlit atrium that is just the perfect place to have brunch on sunny weekend morning.

gallery_28660_2679_110341.jpg

We started with some nice refreshing mango mimosos.

gallery_28660_2679_52101.jpg

Then split some Beignets

gallery_28660_2679_36922.jpg

They were served with powdered sugar, mango coulis, and vanilla creme anglaise.

I wanted to stay on the light side, planning for the omakese diner at Nishino tongiht, but the Biscuits and Gravy just looked too tempting.

gallery_28660_2679_95468.jpg

Rosemary biscuits, root vegetable and soy sausage gravy with scrambled eggs. The rosemary biscuits were amazing. I don't even think they needed the soy sausage in the gravy.

Aaron had the Logan Scramble

gallery_28660_2679_65598.jpg

Scrambled eggs, soy sausage, spinach, BBQ sauce, and Havarti cheese.

I don't get why vegetarians eat the "fake meat" products. I find it unnessesary. If you truely don't want to eat meat, why bother with an imitation of something you don't like in the first place. Again, didn't need the soy sausage, it still would have been good.

Stacy's dish was the favorite of the table. Hoppin' John Fritters

gallery_28660_2679_54806.jpg

Savory black eyed pea cakes, spicy cayenne aioli, roasted red pepper and corn relish, smoked mushroom collard greens and cheesy grits. Perfect texture to the cakes (they were deep fried!) and the cayenne aioli was awesome!


Edited by hhlodesign (log)

Share this post


Link to post
Share on other sites
Ask your daughter about the Scorpion Bowl at the Hong Kong! That's I place I plan on returning to this next trip out.

I must say that you have very eclectic taste :biggrin:

Jim

I must say, for me, some experiences are more about the company than the taste of the food (or drink, for that matter.) I'll touch on this later when I try to wrap this thing up.

Share this post


Link to post
Share on other sites
Ask your daughter about the Scorpion Bowl at the Hong Kong! That's I place I plan on returning to this next trip out.

I must say that you have very eclectic taste :biggrin:

Jim

I must say, for me, some experiences are more about the company than the taste of the food (or drink, for that matter.) I'll touch on this later when I try to wrap this thing up.

No need to touch on it later, that was an inside joke of sorts. For those who have never had a Scorpion Bowl, imagine a Long Island Iced Tea on steriods.

Jim

Share this post


Link to post
Share on other sites
[...]I don't get why vegetarians eat the "fake meat" products. I find it unnessesary.[...]

I'm a bit surprised you feel that way, because there is some terrific mock-meat in traditional cooking for Chinese Buddhists. You don't enjoy any of those mock-meats from time to time?

[Edited to eliminate a portion I thought better of.]


Edited by Pan (log)

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.
Sign in to follow this  
Followers 0

  • Similar Content

    • By chefmd
      My son married a lovely young lady from Yakeshi, Inner Mongolia, China.   Mongolian: ᠶᠠᠠᠠᠰᠢ ᠬᠣᠲᠠ (Ягши хот); Chinese: 牙克石; pinyin: Yákèshí
       
      We had a wedding in the US but her family also wanted to have a traditional wedding in China.  DH and I have never being to China so this was an exciting opportunity for us!  We spent a few days in Beijing doing touristy stuff and then flew to Hailar.  There is only one flight a day on Air China that we took at 6 in the morning.  Yakeshi is about an hour drive from Hailar on a beautiful toll road with no cars on it.  I wish we took pictures of free roaming sheep and cows along the way.  The original free range meat.
       
      The family met us at the airport.  We were greeted with a shot of a traditional Chinese spirit from a traditional leather vessel.  Nothing says welcome like a stiff drink at 9 AM.  We were supposed to have a three shots (may be they were joking) but family took pity on us and limited it to one only.
       

       
    • By Panaderia Canadiense
      Wow, this is my third foodblog for the eGullet….  Welcome!   I'll be with you from Palm Sunday through Holy Sunday to give you all a taste of the veritable food festival that is Easter in Ecuador.  As usual, I intend to eat on the streets, visit a plethora of small shops and vendors, and talk about (and eat copious amounts of ) the specialty dishes of the holiday.
       
      A bit of background on me and where I am.  I'm Elizabeth; I'm 33 years old and since the last foodblog I've ceased to be a Canadian expat in Ecuador, and become a full-fledged Ecuadorian citizen.  I run a catering bakery out of Ambato, and I deliver to clients on the entire mainland.  I've got a large customer base in nearby Baños de Agua Santa, a hot-springs town about an hour downslope of me to the east; I'll be visiting it on Wednesday with close to 100 kg of baked goods for delivery.  Ambato, the capital of Tungurahua province, is located almost exactly in the geographic centre of Ecuador.  It's at an average elevation of 2,850 meters above sea level (slightly higher than Quito, the capital) - but this is measured in the downtown central park, which is significantly lower than most of the rest of the city, which extends up the sides of the river valley and onto the high plain above.  We've got what amounts to eternal late springtime weather, with two well-marked rainy seasons.  Ambato has about 300,000 people in its metro area; it's the fourth largest city in the country.  But maybe the most important thing about Ambato, especially to foodies, is that it's a transport hub for the country.  Anything travelling just about anywhere has to pass through Ambato on the way; it gives us the largest, best-stocked food market in South America.  I have simply staggering variety at my fingertips.
       

       
      This view, which was a teaser for the blog, was taken from my rooftop terrazzo.  It is a fraction of the panorama of the river valley that I see every morning, and since Easter is traditionally somewhat miserable weather-wise, the clouds stick to the hilltops.  The barrio you can see in the middle distance is Ficoa, one of the most luxury districts in the city.  Ambato is notable amongst Ecuadorian cities for having small fruit farms (300-500 m2) still operating within city limits and even within its most established barrios - it's from this that the Ambato gets one of its two sobriquets: The City of Fruits and Flowers.  The tendency for even the poorest barrios to take tremendous pride in their greenspaces gives the other: The Garden City.  My barrio, Miraflores Alto, is a working-class mixture of professors and labourers, and my neighbours keep a mixture of chickens, turkeys, and ducks in their yards; someone down the hill has a cow that I frequently hear but have never seen.  Consequently, if the season is right I can buy duck eggs from my neighbours (and if the season is wrong, entire Muscovy ducks for roasting.)
       

       
      Today, I'll be doing my largest fresh-food shopping at the Mercado Mayorista, the largest market of its kind in South America - this place covers nearly 30 square blocks, and it exists to both buy and sell produce from across the country.  Sundays and Mondays it also opens up to a huge, raucous farmer's market where smaller quantities are available for purchase.  Sunday is the day of the freshest food and the largest number of vendors.  And I'm going to cross more than half the city to get there - I've moved since the last blog, and my new house, on the slopes of the river valley is further away than the old one on the high plain.  I promise to take many pictures of this - particularly close to the High Holy days, the Mayorista is alive with vendors and there will be special sections cordoned off for sales of bacalao, truly enormous squashes, and if it follows the previous years' trends, a festival of Hornado (about which more later).  Apart from mangoes, which are just finishing up their season, it is harvest time across the country, and the Mayorista will be well stocked with all manner of fruits and vegetables.
       

       
      To start us off, I'll demystify one of my teasers a bit.
       

       
      The Minion head that peeks out of my cupboard every day belongs to my jar of ChocoListo, the Ecuadorian equivalent of chocolate Ovaltine.  Since I gave up coffee for Lent, it's my go-to morning beverage.  ChocoListo normally comes in the plain white jar with orange lid that you see in front of the Minion; that's now my hot chocolate jar because I just couldn't resist when the company came out with the specialty jars.  I firmly believe that one is never too old to have whimsical things!
       

    • By therese
      Good morning, y’all, and welcome to the party chez Therese.
      As per the teaser, this week’s foodblog does indeed come to you from Atlanta, where I live with my two children (hereafter known as Girl and Boy) and husband (hereafter known as The Man). Girl is 11, Boy is 14, and The Man is old enough to know better.
      Atlanta’s huge: the total metro population is about 4 million, and there are no physical boundaries to growth like rivers or mountain ranges, so people just keep moving (and commuting) farther and farther out of town. Atlantans can be divided into ITP (inside the perimeter) and OTP (outside the perimeter), the perimeter referring to the interstate freeway that encircles the downtown area and surrounding neighborhoods, separating it from outlying suburbs. The politically minded may note that these areas could be designated red and blue. I’ll let you figure out which is which.
      We’re about as ITP as it gets, with home, work, school, and restaurants all in walking distance. The neighborhood’s called Druid Hills, the setting for the play/movie “Driving Miss Daisy”. The houses date from the 1920s, and because Atlanta has so little in the way of “old” buildings the neighborhood’s on the National Register as a Historic District. Charming, sure, buts lots of the houses need some updating, and ours (purchased in 1996) was no exception. So we remodeled last year, including an addition with a new kitchen, and this week’s blog will look at the finished product.
      So, some encouragement for those of you presently involved in kitchen renovation, some ideas for those who are considering it.
      But never mind all that for the moment: What’s for breakfast?


      Dutch babies, that’s what. And even better, these Dutch babies are produced by my children, the aforementioned Girl and Boy. The first picture is right from the oven, the second is after the somewhat messy job of sifting powdered sugar on top. They are delicious (the Dutch babies, I mean, not the children) and a great weekend treat.

      The Man drinks coffee in the morning whereas I prefer tea. He's not up yet, having played poker last night. I'm hoping he makes it out of bed in time for dinner.

      I also eat fruit whereas he prefers, well, anything but fruit. This is not such a bad thing, as it means that I don’t have to share the fruit. Pomegranates are a pain to eat, but not so bad if you’re reading the newspaper at the same time. This one’s from California, but you can also grow them here if you’ve got enough sunshine (which I don’t).
    • By Shelby
      Good morning, everyone and happy Monday!  
       
      It's me again....that girl from Kansas. 
       
       
      This is VERY spur-of-the-moment.  I was sitting here yesterday thinking of all of the canning etc. that I needed to do this week and I thought, well, why not ask you guys if you want to spend the week with me while I do it?  I got the ok from Smithy so away we go!
       
      This will not be nearly as organized as my first blog was.  But, really, when does a sequel ever measure up to the first?     
       
      Most of you know all about me--if you missed my first blog you can read it here.
       
      Nothing much has changed around here.  Same furry babies, same house, same husband  .
       
      Right now we have field corn planted all around the house.  In the outer fields we have soybeans that were planted after the wheat was harvested.  Sorry for the blur....it was so humid the camera kept fogging up.
       

       
      I just came in from the garden.
       
      I snapped a few pictures....for more (and prettier) pictures you can look in the gardening thread.  I always start out saying that I will not let a weed grow in there.  By August I'm like..."Oh what's a few weeds" lol.
       
       
       
      Here's a total list of what I planted this year:
       
      7 cucumbers
      8 basil
      23 okra
      4 rows assorted lettuce
      20 peppers-thai, jalapeño, bell, banana
      4 rows peas
      5 cilantro
      1 tarragon
      2 dill
      many many red and white onions
      7 eggplant
      3 rows spinach
      57 tomatoes
      5 cherry tomatoes
      7 rows silver queen sweet corn
      11 squash
      4 watermelon
      2 cantaloupe
      6 pumpkin
       
      I killed the cantaloupes...and I tried damn hard to kill the squash lol.....sigh...squash bugs came early this year and we sprayed with some kind of stuff.  WOW the plants did not like it, but they've come back and are producing.
       


      I just love okra flowers

      Found some more smut   
       

       
       
       
       
       
       
    • By Pille
      Tere õhtust (that’s „Good evening“ in Estonian)!
      I’m very, very, very excited to be doing my first ever eGullet foodblog. Foodblogging as such is not new to me – I’ve been blogging over at Nami-nami since June 2005, and am enjoying it enormously. But this eGullet blog is very different in format, and I hope I can ’deliver’. There have been so many exciting and great food blogs over the years that I've admired, so the standard is intimidatingly high! Also, as I’m the first one ever blogging from Estonia, I feel there’s a certain added responsibility to ’represent’ my tiny country
      A few words about me: my name is Pille, I’m 33, work in academia and live with my boyfriend Kristjan in a house in Viimsi, a suburb just outside Tallinn, the capital of Estonia. I was born and schooled in Tallinn until I was 18. Since then I've spent a year in Denmark as an exchange student, four years studing in Tartu (a university town 180 km south), two years working in Tallinn and seven years studying and working in Edinburgh, the bonnie & cosmopolitan capital of Scotland. All this has influenced my food repertoire to a certain degree, I'm sure. I moved back home to Estonia exactly 11 months and 1 day ago, to live with Kristjan, and I haven't regretted that decision once Edinburgh is an amazing place to live, and I've been back to Scotland twice since returning, but I have come to realise that Tallinn is even nicer than Edinburgh
      I won’t be officially starting my foodblog until tomorrow (it’s midnight here and I’m off to bed), but I thought I’ll re-post the teaser photos for those of you who missed them in the 'Upcoming Attractions' section. There were two of them. One was a photo of Tallinn skyline as seen from the sea (well, from across the bay in this case):

      This is known as kilukarbivaade or sprat can skyline A canned fish product, sprats (small Baltic herrings in a spicy marinade) used to have a label depicting this picturesque skyline. I looked in vain for it in the supermarket the other day, but sadly couldn’t find one - must have been replaced with a sleek & modern label. So you must trust my word on this sprat can skyline view
      The second photo depicted a loaf of our delicious rye bread, rukkileib. As Snowangel already said, it’s naturally leavened sour 100% rye bread, and I’ll be showing you step-by-step instructions for making it later during the week.

      It was fun seeing your replies to Snowangel’s teaser photos. All of you got the continent straight away, and I was pleased to say that most of you got the region right, too (that's Northern Europe then). Peter Green’s guess Moscow was furthest away – the capital of Russia is 865 km south-east from here (unfortunately I've never had a chance to visit that town, but at least I've been to St Petersburgh couple of times). Copenhagen is a wee bit closer with 836 km, Stockholm much closer with 386 km. Dave Hatfield (whose rural French foodblog earlier this year I followed with great interest, and whose rustic apricot tart was a huge hit in our household) was much closer with Helsinki, which is just 82 km across the sea to the north. The ships you can see on the photo are all commuting between Helsinki and Tallinn (there’s an overnight ferry connection to Stockholm, too). Rona Y & Tracey guessed the right answer
      Dave – that house isn’t a sauna, but a granary (now used to 'store' various guests) - good guess, however! Sauna was across the courtyard, and looks pretty much the same, just with a chimney The picture is taken in July on Kassari in Hiiumaa/Dagö, one of the islands on the west coast. Saunas in Estonia are as essential part of our life – and lifestyle – as they are in Finland. Throwing a sauna party would guarantee a good turnout of friends any time
      Finally, a map of Northern Europe, so you’d know exactly where I’m located:

      Head ööd! [Good night!]
      I'm off to bed now, but will be back soon. And of course, if there are any questions, however specific or general, then 'll do my best trying to answer them!
  • Recently Browsing   0 members

    No registered users viewing this page.