Random Food Questions Thread - Page 427

FWIW, in NorCal, which is where we have morels, we are eating ones from Turkey because the early crop here is bad.

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!

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.

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 ...

Is Fairway still known for cheese? 20+ years ago with Jenkins there it was the big deal.

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.)

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.

I can think of a few people whose offerings I would send to the crime lab before sampling.

You should try making your own moz. It's pretty easy and very gratifying. Tastes incredible with fresh tomatoes and basil.

Calandra's and Casa Deli maybe?

Pop them in your mouth.

Muchos gracias mi amigo. Como puedo cocinar

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.

While I appreciate the suggestion (0) a non-mgm-level of complexity would be good, too.