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Random Food Questions Thread - Page 427

post #6391 of 7190
Quote:
Originally Posted by mgm9128 View Post

Ramps started this week, as did Californian morels. Not sure about fiddleheads.

FWIW, in NorCal, which is where we have morels, we are eating ones from Turkey because the early crop here is bad.
post #6392 of 7190
Good to know. I was planning to order some for Easter.

They were using the Turkish ones at Daniel last week. Looked very nice. Some were as small as a pine nut!
post #6393 of 7190
Despite the terrible name, is this something anyone on SF would like to do?
http://blogs.ajc.com/food-and-more/2013/03/19/become-a-foodie-pen-pal/


What would be the best first-timer use for kumquats?
post #6394 of 7190
Quote:
Originally Posted by edinatlanta View Post

Despite the terrible name, is this something anyone on SF would like to do?
http://blogs.ajc.com/food-and-more/2013/03/19/become-a-foodie-pen-pal/


What would be the best first-timer use for kumquats?

I'm confused, Ed. It sounds like you get some name in the mail, go to the grocery store and buy them junk food. confused.gif
post #6395 of 7190
I have not seen ramps or morels anywhere in the east, where are you getting them?

BTW, lately I have been doing all my shopping on Arthur Ave, which--at least for meat and fish--is vastly superior to Fariway or Whole Foods. For produce, not so much ...
post #6396 of 7190
Is Fairway still known for cheese? 20+ years ago with Jenkins there it was the big deal.
post #6397 of 7190
Quote:
Originally Posted by itsstillmatt View Post

I'm confused, Ed. It sounds like you get some name in the mail, go to the grocery store and buy them junk food. confused.gif

Upon reading some of the sent items it would appear that if that is not the intent it is what is put in practice making it less interesting. HOWEVER, if we did an SF-version we could make it baller (getting a package with piob's sausage , a spice mix from that place in SF you mentioned that you hate yet frequent, Dixie delicacies from your boy, etc.)
post #6398 of 7190
it is and the selection is vast, but not being much of a cheese person, I don't have much to say about it. I but a lot of gruyere/comte and parm and really not much else.

Arthur Ave has two cheese places with lines out the door every Sat that I've never bought anything from. I might get some moz when the tomatoes are good but for now I am not waiting in any damned lines just for cheese.
post #6399 of 7190
Quote:
Originally Posted by edinatlanta View Post

Upon reading some of the sent items it would appear that if that is not the intent it is what is put in practice making it less interesting. HOWEVER, if we did an SF-version we could make it baller (getting a package with piob's sausage , a spice mix from that place in SF you mentioned that you hate yet frequent, Dixie delicacies from your boy, etc.)

I can think of a few people whose offerings I would send to the crime lab before sampling.
post #6400 of 7190
Quote:
Originally Posted by Manton View Post

it is and the selection is vast, but not being much of a cheese person, I don't have much to say about it. I but a lot of gruyere/comte and parm and really not much else.

Arthur Ave has two cheese places with lines out the door every Sat that I've never bought anything from. I might get some moz when the tomatoes are good but for now I am not waiting in any damned lines just for cheese.

You should try making your own moz. It's pretty easy and very gratifying. Tastes incredible with fresh tomatoes and basil.
post #6401 of 7190
Quote:
Originally Posted by Manton View Post

it is and the selection is vast, but not being much of a cheese person, I don't have much to say about it. I but a lot of gruyere/comte and parm and really not much else.

Arthur Ave has two cheese places with lines out the door every Sat that I've never bought anything from. I might get some moz when the tomatoes are good but for now I am not waiting in any damned lines just for cheese.

Calandra's and Casa Deli maybe?
post #6402 of 7190
Quote:
Originally Posted by edinatlanta View Post

What would be the best first-timer use for kumquats?

Pop them in your mouth.
post #6403 of 7190
Quote:
Originally Posted by mgm9128 View Post

Pop them in your mouth.

Muchos gracias mi amigo. Como puedo cocinar
post #6404 of 7190
They are nice with scallops. I don't have a recipe, but you blend some in a mixer and then pass through a chinois into a saucepan. Heat, thin with a little water and whisk in a little butter. Season with salt and a touch of lemon. Take some more kumquats and cut them into a fine brunoise, or just mince them well. Cook some scallops, take them out, add a bit of butter to the pan, then the kumquats, a touch of minced ginger and chive, season, then put this mixture over each scallop. Sprinkle with sea salt and plate with sauce. Very simple and nice harmony of flavors if you season everything well.
post #6405 of 7190
While I appreciate the suggestion (0) a non-mgm-level of complexity would be good, too. smile.gif
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