[Sca-cooks] Fresh Cheese and other ingredients

Suey lordhunt at gmail.com
Thu Sep 6 18:38:55 PDT 2012

I am trying to find ideas as to how to resolve this problem and 
communitcate better.
In the meantime, I just want you to know that I make my recipes 
published in my blog 90% of the time and sometimes 3 x the same recipe 
to get it right.
I spent the day today roaming the markets for tuna fish and rabbit in 
order to prepare recipes for mid September. I could not find either. I 
was told that they are so expensive that no one will buy them.
Rabbit??? - In Madrid, Spain we buy rabbit at the market cause it is 
cheaper than chicken! - It appears that in Santiago, Chile, the American 
adversion to rabbit encompases chileans and that Europeans are more 
practical - when Peter enters their cabbage patch it is - Hello rabbit 
Back to the issue at hand - fresh cheese.
The last report I read was to buy fresh white cheese at "the farmer's 
That is probably good in the states but I do not know how to translate 
that when grocery shopping in Europe or South America.
My friend Luis Español wants to buy all ingredients for my recipes at 
his local supermarket. He does not have a car or the means to drive 
outside Madrid and then where, what and how?
I am really racking my brain. This is not a matter of new world products 
but using what we have available without having to go on pilgramages to 
find necessary ingredients that have nothing to do with New World products.
In passing, soon a recipe of mine is coming up in which I boil chicken 
in natural white grape juice.
I really liked it. I am finding that the recipes I adapt give a new 
flavor to Better Homes and Gardens and Joy of Cooking - the cookbooks we 
became bored of when the children were growing up!

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