[Sca-cooks] Mostly OOP, therapeutic food-shopping gloat

[Elaine Koogler]

That sounds like  dream come true.  Don't suppose they do mail order and/or have
a catalogue and/or web site????

Kiri

Philip & Susan Troy wrote:

> Hullo, the list!
>
> It's been one... no, _two_ of those weeks.
>
> Caesar, having made the transportation of the peurile junior to the
> exurbs of the Nova Eboracum, to wit, the Campus Martius in the
> transsonic province to the North (awright, Brennan is camping in
> Connecticut with his class), I, Adamantius, have effected the
> peregrination to the Emporium de Gustibus...
>
> Okay, it's like this: the kid is off on a camping trip, and my wife and
> I found ourselves last night in the neighborhood of that most unassuming of
> Gustatorial Disneylands, Fairway Foods on Broadway and 75th Street in
> Manhattan, under kidless (read long attention span, whine-free)circumstances.
>
> Our booty included a 3-liter tin of Fairway's own brand of cold-pressed
> extra-virgin Umbrian olive oil (woo-hoo, $13.99), a bottle of blood
> orange vinegar, green and black Cerignola olives from
> Sicily, and an interesting bottle of Fattorie Giacobazzi Saba,
> Specialita di Modena, which turns out to one of those Roman wine
> products (sapa, the more concentrated form of defrutum and caroenum)
> which has probably been happily produced all this time in Italy without
> outsiders taking that much notice or interest. Not unlike verjuice in that
> respect. Essentially this is a port-like concentrated must, possibly
> aged in oak (well, it _is_ from Modena in Emilia-Romagna) like a
> balsamic vinegar. They also provided a recipe sheet.
>
> I also picked up a small jar of anchovy filets in extra-virgin olive
> oil, after deciding that I really didn't want a kilo of anchovies --
> only because they don't last forever and would suffer some quality
> degradation before I could use them all. They also had imported Tonno
> Genova, an extremely high-quality tuna packed in extremely high-quality
> olive oil, on sale for something like a dollar a can. Upon getting it
> home, I read the fine print and now see it is distributed by the Chicken
> of the Sea folks, and bears a "Dolphin Safe" seal on the label that I
> never noticed before. Somehow this takes some of the fun off the
> product. Still good tuna, though.
>
> Items sighed over or otherwise noted, but not purchased, were an
> astonishing variety of Belgian ales and lambics, balsamic vinegar from
> Modena, but made from figs instead of grapes (or perhaps in addition to
> grapes) and apple cider balsamic vinegar. I did splurge, somewhat
> inexplicably and impulsively, on some Brooklyn Pennant '55 Pale Ale (a
> reference to the final National League Championship won by the Brooklyn
> Dodgers in 1955, two years before their shameful abandonment of their
> fans and migration to Caid, of all places, but we can ritually vilify
> Walter J. O'Malley another time). Up until the 1950's, New York City,
> and Brooklyn, especially, was the home of numerous small, local
> breweries, which would probably qualify today as microbreweries for
> size, output, and quality. Contrary to popular belief, New York City
> actually has quite an excellent tap water system (although what happens
> to the water between the mains and the pipes in some older buildings is
> anybody's guess), and for all the hype about water from the Rockies and
> various other places, a brewery really couldn't do much better than to
> use the kind of hard water that comes out of my kitchen faucet. The
> Brooklyn Brewery ( newish company, probably founded in the eighties)
> actually built a fine reputation for ales brewed in New York City from
> that very tap water, although I suspect city taxes to be mostly
> responsible for their subsequent move closer to the Adirondack source of
> NYC's tap water. But we can ritually vilify Walter J. O'Malley later.
>
> Adamantius
> --
> Phil & Susan Troy
>
> troy at asan.com
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