169363 Mon Jan 12 19:55:33 -0800 2004 4 14 Washington DC & Baltimore Area 0 906641 I stopped in at A&H Seafood in Bethesda on Sat. for some chorizo and ended up walking out with much more (you all know how that is!). But, I especially wanted those of you who are interested that they have some beautifully fresh sardines on their ice table at the back. These are so hard to find around here, so anyone who is interested, please take note! As a note about this little store -- just over a year ago, I visited for the first time and was dissappointed that they didn't carry pimenton. I was tickled that they now carry it because "customers wanted it." This time, I had hoped to find some nice sherry vinegar, to no avail --- next time I'm there I'll bet they have some, though!! Wonderful people! I've been enjoying my tetilla cheese, used my pimenton on my steak the other day, and hope to try and recreate the crab-stuffed piquillos I enjoyed at Jaleo recently. And the chorizo was lovely in my stuffed mushrooms (recipe idea from Raichlen's Barbecue Bible). Please stop by this place. Mon Jan 12 19:55:33 -0800 2004 0 Terrie H. 1 906658 Most Asian supermarkets carry fresh sardines Tue Jan 13 08:06:31 -0800 2004 906641 0 EHB 1 906682 Terrie, how do you prepare the sardines? I love the marinated sardines at Cafe Milano. Are they poached first and then marinated? Or done raw like ceviche? Is the chorizo the dried variety like salami? Or fresh chorizo? Did you say you use it in stuffed mushrooms? In place of italian sausage? Tue Jan 13 14:30:05 -0800 2004 906641 0 Pappy 2 906761 The Whole Foods in Glover Park used to have these wonderful marinated sardines with a sort of Moroccan flavor, prepared at the store and located with the olives. Does anyone remember these? Am I hitting them on the wrong days and they're still there? If not, a location for similar would be appreciated--they were orange and spicy and just wonderful with other antipasti. Wed Jan 14 16:52:31 -0800 2004 906682 0 Sallie 2 906839 Hi Bill - The chorizo was the imported and dried type from Spain (looks like skinny pepperoni). The stuffed mushrooms are a Steven Raichlen recipe from the Barbecue Bible and are basically made by placing a little piece of chorizo in the cavity of a mushroom and drizzled with olive oil heavily flavored with fresh garlic, parsley and lemon juice. Grilled or done in the oven, they are great. Thu Jan 15 23:59:27 -0800 2004 906682 0 Terrie