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What food find still haunts you - that you had once and haven't found since?

For me it would be Cuban toast at some little shop off Alligator Alley in South Florida... long Cuban bread, halved, doused in butter and put through the sandwich-shop moving broiler till toasty, but the owner said somehow mojo criollo was involved (!), and then topped with huge portions of guava jelly and with the halves smushed face-to-face inside a little baker's-paper wrapper.

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  1. A white chocolate mousse drizzled with raspberry puree. I had it at a street festival in San Francisco. My friends and I bought one to share, and it was so exquisite we went back and bought one more for each of us. It has to be twenty years and I can still almost taste it...

    2 Replies
    1. re: MsMaryMc

      The moment I saw this topic I thought of this white chocolate cake, almost cheescake, in a raspberry puree that I got every time I went to a restaurant called Ichabod's on the Upper East Side of Manahattan. It was in the eighties and I was very young, but I still remember it. I thought it was so sophisticated and innnovative! Ha! Such a similar memory to yours.

      1. re: dcdavis

        Many many years ago while I was studying at New York University, there was a tiny cellar Greek Tavern on West 4th Street, between 6th Avenue and 7th Avenue, that prepared a Shrimp Saganaki to die for.

        It had gone out of business and we never were able to enquire whether the Chef and / or Owner had opened another Greek Tavern or the Chef got another job ... This goes back to the late 1970s ( 1978 ).

        I just remember it was as if one was sitting in Greece, looking at the Blue Blue Sea with the white domed architectural dwellings on Santorini, It transported my olfactory and all my senses.

        Any native New Yorkers recall this tiny 12 table cellar Greek Tavern ?

        The Name of the venue began with the LETTER " i "

    2. A absoutley INCREDILBLE white pizza I had once while catching a quick lunch on a school trip in colledge while we waited for the ferry to take us to our next stop. Don't remember exactly where but we we going to Long Island.

      A great Cane vinegar from the Marquesas That I found in a now defunct gourmet store. Looked like a wine bottle and had a graphic of a bunch of sugarcane on the label. I use Steen's now but this one was better.

      1. When I was a kid, there was an ice-cream shop in Gulfport, MS name Stone's Ice Cream. Now this has been way-many years ago, but my taste bud memories will always remember their hot-fudge as being the most luxurious, rich, creamy, milk chocolate colored sauce that actually "draped" the ice-cream rather than running off into a puddle, leaving little veins of nasty dark syrup behind.

        Like MsMaryMc, I can still almost taste it (and it's been more years than 20) and would pay large $$$ to know how it was made. Knowing now that coffee can be added to choco to deepen the flavor - well, I wonder if Mr and Mrs Stone figured this out way back when. But I'm still not sure how they managed to have the sauce seemingly "stick" to the ice-cream.

        3 Replies
        1. re: CocoaNut

          Back in the mists of yesteryear, there was a place in Palo Alto - Edy's I think it was - that served a sundae which had a cold fudge-like sauce. This sauce was semi-solid and was scooped over the ice cream rather than poured. It was memorable.

          1. re: CocoaNut

            Sorry to interrupt. Recipes are off-topic for the General Topics board, so we've split off a gfr1111's reply to this message to our Home Cooking board. You'll find gfr1111's recipe here: http://chowhound.chow.com/topics/621584 .

            1. re: CocoaNut

              must've been real fudge, no filler. like the joy of cooking fudge icing recipe, which is just fudges thinned out. you could thin it out a little more.
              so, like, 2 0z. chopped bittersweet and maybe 2 c sugar, and say 1 1/2-2 c. milk, and let 'er boil 5 min til the soft-ball stage (set up some cold water and keep dropping some in til you can make a little soft ball with your fingers. at first it'll just dissolve)
              take it out, through in 3 tbsp or so of butter, vanilla if you have it and stir like hell til it's smooth. and before it becomes too thick, pour it over the ice cream. if it thickens, as weird al says, re-heat it. and if that fudge syrup don't drape, it'll still taste good. i mean mama's gonna buy you a mockingbird. or something.

            2. I was eleven, visiting my mothers home country (USA) for the first time - I was taken by an uncle to an ice-cream place and I ate a bowl of vanilla ice cream with blueberries and custard. It sounds so simple but I've never managed to reproduce the texture and taste of that perfect sundae.

              1. There was a place in Hollywood Florida called Gustos and they served the best honey cilantro chicken wings, I have tried many time to get it just right, but never as good as Gustos ( which is no longer open)

                1. Silly -- but I've yet to find a tomato that equals the almost melon-sized one I had bought at the market in Dubrovnik over 20 yrs. ago & devoured on the boat for lunch, didn't even need salt.

                  Ekmek kadaifi as eaten on Mykonos almost 20 years ago. Haven't had that particular version ever again. It was to die for.

                  11 Replies
                  1. re: linguafood

                    Not silly at all! My friend, prior to going back to work full-time, grew her own tomatoes. I was never a tomato lover until I had her home-growns. And let's just say she frequented our nearby animal farms for fertilizer and swore by that! Her cherry tomatoes were a burst of sunshine and sweetness on my tongue. No veggie stand tomato has come close and I beg her every year to plant again. I can dream...

                    1. re: samsaulavi

                      Tomatoes are another food that haunt me. You can not grow delicious tomatoes in Alaska like the amazing ones that I grew up eating in Wisconsin. Amazing! We would usually get about 30-60 new ones a day and we made the most delicious homemade marinara, and also ate them fresh. I have met alot of people here in AK that claim they hate tomatoes, and I am convinced that if they tried the tomatoes we grew in WI they would change their mind.

                    2. re: linguafood

                      A tomato-based item for me as well. My aunt had a farm in Richmond BC, mostly horses but with a sizeable veggy garden. We went over one day and she made us tomato sandwiches with fruit picked straight from the vine, still warm from the sun. Just toasted bread, tomatoes, a little mayo, a little lettuce, salt and pepper. I'm drooling now thinking about it.

                        1. re: buttertart

                          >überdrool< how great would it be to find tomatoes like that again.....

                          1. re: linguafood

                            Go to New Jersey farm stands in July. Really! The Garden State.

                            1. re: Passadumkeg

                              At least in Central Jersey (Monmouth) farm stands are few and far between these days.

                        2. re: grayelf

                          I love to go back to Southern Illinois and my Great Aunt and Uncle (now 85 and 90 years old) "little farm". They have really great homegrown tomato's too! And when I was a child back in the 50's and 60's, I remember our favorite lunch time sandwich was fresh tomato's from our huge garden (also in Southern Illinois) and lettuce (also from the same garden) on toasted bread with mayonnaise! So simple, but oh sooo good!!!

                          1. re: Mariposa410

                            And it had to be white bread, right? :-)

                            1. re: Mariposa410

                              nothing like fresh, natural vine tomatoes and homemade , soft mozzarella cheese!

                          2. re: linguafood

                            The year was 1988, The place - Mykonos ferry terminal. The food - bowl after bowl of Greek yogurt served with local honey. I'm now living in Greece but haven't had yogurt like that since, it was thick but light , like tangy whipped cream, Wonderful memory, (didn't really like Mykonos though!!)

                          3. On the only trip I've ever made out of the country, in highschool, a group of students went on a tour of Europe. In Holland, we stayed at a little bed and breakfast, and one night I wasn't feeling terribly hungry, so I just had the tomato soup. Oh, the angels were dancing on my tongue! I had three bowls that night, knowing that I would probably never get to re-create this intense, fleeting love affair with tomato and cream, who did such naughty things to my taste buds that I shall never forget them.

                            1. Oh, "The Meatloaf!" After my oldest was born, I was hungry enough to eat an econo-sized box of Pampers. The hospital tray offered...meatloaf. <sigh> Well, it was food.

                              But what meatloaf! Superior crust, but unbelievably juicy. The texture was spot on and the flavor was unlike any meatloaf I'd had before or have since. It also seemed to have an elusive "hamminess" to it. I have tried to recreate the flavor for 21 years, but never seem to come close. It was just so very delicious, and it wasn't just the hunger as seasoning.

                              I think I've got to take another stab at it now!


                              7 Replies
                              1. re: cayjohan


                                I had a similar hospital food experience once. After being unable to eat or drink for over 24 hours and feeling as though I were at the brink of utter starvation, the nurses brought me a bowl of ........ split pea soup. Now at that time, I was beyond finniky about food, but that soup was so wonderfully tasty, I ravished it with gusto - I had-to-have seconds!

                                But I'll let that remain my only memory of split-pea soup.

                                1. re: CocoaNut

                                  Same experience, except that the nurse brought me clear broth. It was amazing !

                                2. re: cayjohan

                                  After knowing the experience of having babies, that sounds great!

                                  1. re: suites

                                    Yep, after I had my son and got into a room it was something like 2:30 am, and I hadn't eaten in well over 24 hours. I asked the nurse what there was to eat, and she said all the usual jello, etc, and then said she thought there may be a leftover taco salad, which suddenly sounded like the best thing on earth to me at the time! so I ordered it, wolfed it down like some sort of starveling, and threw it right back up. Guess my body was still in "let's get rid of stuff" mode.

                                    It sure was good while I was eating it, though!

                                  2. re: cayjohan

                                    I can relate. When I was 13 I got thrown off a horse and broke my hip. By the time they'd done all the diagnostic stuff and got me admitted it was after nine at night, and I hadn't eaten since lunch. My Mom was a regular volunteer in the hospital cafe and she got the security folks to open it up and brought me a tuna salad sandwich on toast and a three musketeers bar. Still the best meal I've ever had. <g>

                                    1. re: pasuga

                                      Hunger, not hospitals, make good kitchen in my opinion. Everything tastes better when you're starving.

                                    2. re: cayjohan

                                      Yes, after I gave birth, the next morning (8 hours later) they brought biscuits and gravy for breakfast. It tasted delicious, and after 24 hours without food I am pretty sure I know why.

                                    3. I have a couple. One which has perplexed me to no end, because I feel like I should be able to find it on the internet, have been looking for years and have been unsuccessful. It was an aged white cheddar cheese that Gelson's Market in the Silverlake area of Los Angeles used to carry around the holidays when it was Mayfair, up to around 2003 or 2004. It was on the pricey side -- around $8 for 8 or so oz, and came encased in wax, shaped like fruit -- apples, pears. It was complex, nutty and rich (not some processed food product) -- probably the best cheddar I've ever tasted. I believe it was Canadian or from Vermont, although there's the possibility it was English. When the store switched over to Gelson's, they stopped carrying it. I tried asking the manager but they didn't know what I was talking about.

                                      The others are foods eaten while travelling in Europe and elsewhere -- a gyro on the streets of Mykonos, after the clubs let out in the middle of the night, perfectly charred meat with tangy tzatziki on hot, puffy, pita heated up on the grill; a late-night chicken sandwhich in Paris -- which to this day was probably the best sandwhich I've ever had, anywhere -- with freshly roasted chicken shredded onto a crusty baguette with mayo, dijon and capers; roasted piquillo peppers in Ibiza at a seaside tapas place, with a glass of wine watching the sunset; a perfect lobster roll at a foodshack in Maine. I know some of these I could probably find the equivalent of again, if I ever get back to the places mentioned, but try as I might, I have been unable to recreate them at home, or find them where I'm currently living. The closest I ever found to the chicken sandwhich was at a place called Pamela's in NYC, where I was living in the early 1990s. It was a french sandwich shop on the south side of West 4th St just west of Broadway, and it's since long gone . . . I make the sandwhich myself at home sometimes, but it's only a shadow of the original, as I don't think I'll ever be able to replicate a french grown chicken, rotisserie roasted in that little shop which only featured chicken, or the bread. Ah, the memories!

                                      11 Replies
                                      1. re: DanaB

                                        The fresh mint ice cream offered as an amuse bouche at the dearly departed 721 Pine restaurant here in Seattle. Haven't had as good since.

                                        Mee pok. So far as I know, it's not available in this country. I barely remember what it is but used to love it for breakfast in Singapore.

                                        Peter Cipra's roast duck with dumpling and sauerkraut. Best duck in the world. So crispy on the outside, so moist on the inside. Dumpling as light as air. Never knew sauerkraut could be sooooo good.

                                        Cambodian noodle soup at a small Vietnamese restaurant. The lady who originally owned it remarried and moved to California. Have never had another Cambodian noodle soup like it.

                                        Really good Hainanese chicken rice in the US. Have had great chicken rice in Singapore and Malaysia, but in this country, it never measures up. Ditto for SE Asian oyster omelets.

                                        The badaam kheer I had once in Penang. The rice pudding Vij once served when he was still a hole-in-the wall restaurant in Vancouver. Recipe NOT in his cookbook, darn!

                                        1. re: PAO

                                          Ditto on the Hainanese chicken rice, which was wonderful, and available all over Singapore. I found one place in the United States while on vacation that matched it: I think it was called "Singapore Cafe" (or something similar) on Geary Street in San Francisco. Alas, it went out of business a few years back, although I have since learned that there are (or were) a few other locations in San Jose (and maybe Market Street in S.F?) and elsewhere. Unfortunately, that won't do me any good here on the west coast of Florida.

                                          I must say, I don't understand why it is so good. The recipe seems simple enough, but I can't duplicate it here in the United States.

                                          1. re: PAO

                                            721 Pine! I ate there once, and it was a wonderful experience! Thanks for reminding me.

                                          2. re: DanaB


                                            I believe I've seen the cheese you're describing at a specialty cheese store in Edmonton, Alberta (Canada) called Paddy's. Ph: 780-413-0367. Might be worth a call to see if it is a cheddar, and if they'll ship to you!

                                            1. re: lainekerr

                                              I was really hoping somebody would reply to this thread with a tip on what maker they thought the cheese might be from, or where I might actually be able to find it! Thanks, I will definitely look into it! :-)

                                              1. re: DanaB

                                                Inverloch Cheese company from Scotland. They make fruit-shaped cheeses and you can find them on their website and a few stores around the holidays. They call them Gigha Fruit.
                                                I know this post is 8 months old but just in case you're still looking...

                                            2. re: DanaB

                                              It's worth a try but what you describe sounds like Brand name " Kerrygold Irish Dubliner Cheese " I 've found it hear in Houston.You can google it and read all about it. Mine was not shaped like fruit but everything else you said. Great cheese even if it isn't yours try it.

                                              1. re: foody8

                                                that kerrygold dubliner cheese is delicious. great for snacks with wine.

                                                1. re: foody8

                                                  Yes, loved this slightly sweet cheese with kalamata olives!

                                                  1. re: foody8

                                                    Just 2 days ago I had a sample of this cheese at our Costco here in Colorado Springs, Colorado! It was wonderful, and we even bought some to bring home!!!!

                                                  2. Cajun Upside Down Pickles. - The labels were upside down, so the jar was put on the shelf upside down. They were from NOLA area, but all the googling in the world does not find them in business anymore.

                                                    I at least found a few recipes for them. I will have to play around.

                                                    2 Replies
                                                    1. re: JanPrimus

                                                      This was what I was after....I think its a good start but I am gonna play around with it.

                                                      1 jar (46 ounces) dill pickles, drained
                                                      2 1/2 cups sugar
                                                      6 tablespoons apple cider vinegar
                                                      1 teaspoon celery seeds
                                                      2 tablespoons prepared horseradish
                                                      1 small onion, chopped

                                                      Slice pickles. Put them back in jar and set aside. Combine sugar, vinegar, celery seeds, horseradish, and onion. Pour mixture over pickles. Turn jar upside down and refrigerate 24 hours. Serve chilled.

                                                      1. re: JanPrimus

                                                        This is how my Great Aunt showed me how to make what she referred to as "Refrigerator Pickles"! She and my Uncle live on a small farm in Southern Illinois and grow many vegetables, including cucumbers! She did not use "dill pickles, but fresh cucumbers to make this, and I think she added "pickling spice"!

                                                    2. Either the naan fresh out of the tandoor in a real poor-folks' hole in the wall in Cuttack, India (have had lots of naan since, but never quite as good) or the brown trout my cousins caught and cooked on green sticks over a tiny fire way up in the Sierras when we were still in high school.

                                                      3 Replies
                                                      1. re: Sam Fujisaka

                                                        Good one, with the trout! My son was about fourteen and he and I went to my GF's cabin in Cuesta, NM and caught cutthroats at will from a creek thirty feet from the rustic, no-frills shack. We ate the trout like corn on the cob, with eggs, for breakfast!

                                                        1. re: Scargod

                                                          Yup good un. Cut throat w/ scrambled eggs for breakfast back packing in the Rockies in the 70's ! Will never ever be the same!

                                                          1. re: Scargod

                                                            I also remember fresh-caught trout in this topic: my father and I were near Yellowstone and he cooked it Boy-Scout style at our campsite. Never had better fish in my 40 years since then.

                                                        2. Live dungeness crab in Tofino, a crabbing town on Vancouver Island. It was a cozy little restaurant, I sat in the loft watching them prepare the crabs by bashing them in half--still alive, I think--on the center divider of the sink, then cleaning and cooking the halves. I've had a lot of crab, but nothing has ever come close to this. The crab shack was no longer there the next time I visited Tofino.

                                                          1 Reply
                                                          1. re: happycat

                                                            I had the best crab at a restaurant in Tofino too! This was going back 20 years ago and the restaurant was right beside our hotel which was the only one (I think) at the time. Now I hear it's very touristy but there was hardly anyone there when we went. The crab was so tender and juicy and delicious that I think I was moaning all the way through the meal. My friend was very sorry she had ordered a steak instead not knowing that crab was the specialty in Tofino. The next night we went to a different restaurant but the crab was not even remotely as good the one I had the first night we were there. What a fun weekend of picking up hitchhikers, seeing a mother bear and her cub, driving back the way we came to get money and gas and NOT seeing any whales after a 45 minute ride out, 30 minute wait and another 45 minute ride back on a Kodiak with a man who looked like Jacques Cousteau at the helm. I was nearly paralytic with pain as I'd had too much coffee at breakfast and had felt the urge to wee about, oh, 5 minutes into the trip! Falling asleep on the boat on the way out and back helped take my mind off the pressure on my bladder. When we got back, my friend and I were the first ones off the boat and barreling to the toilet on the dock. We were wearing these very fashionable orange thick nylon jumpsuits to protect us from the rain. I was in such a panic to pee that I swear I peed in mine but by that point I didn't care! I was that desperate!! But I digress..that was one fun weekend and the best crab ever!!!

                                                          2. this must've been the late 60's. i was eating falafels in brooklyn, and there was some red pickled item on the side. i do not know to this day if it was pickled watermelon, or pickled cactus fruit - but i've never found it again, and it has haunted me for 40 years

                                                            6 Replies
                                                            1. re: thew

                                                              The red pickled items were probably picked turnips. If you google pickled turnips, you will find recipes and pictures, so you can see if that it what you remember.

                                                              1. re: DanaB

                                                                no, it wasn't a turnip or a radish. i've had both those many times since.

                                                                1. re: thew

                                                                  I would guess pickled baby eggplants? I've had them at a lot of falafel places.

                                                                  1. re: DeppityDawg

                                                                    as i said - i believe it was either watermelon or sabra (cactus fruit)
                                                                    but i was very young and i wouldn't swear to anything. beets seem too firm and not juicy enough, eggplants seem too soft.

                                                                    1. re: thew

                                                                      It was Sweet pickled watermelon rind, my grandmother knew a great restaurant called the Dessert INN in Ohio and the always served that as a side. The red color comes from the rind just below the pink in the melon ... closest thing to it would be Pickled Watermelon Rind by Old South Foods, you can find them online, but it is chunky and you would need to slice thin.

                                                                2. I once had an Apple Cinnamon filled doughnut from Tim Horton's at Eaton Centre and thought it was delicious (for Timmy's). I went back the next day and the next and the day after that and never saw it again. To this day I make a point to stop at Tim Horton's that I never been to before hoping they have it... they never do :(


                                                                  1. In 1957, I was flying from Manchester, England, to Istanbul, Turkey, with a stop in Amsterdam, on KLM. At Schiphol Airport, it was determined an engine had to be changed out on the aircraft and KLM issued everyone on board vouchers for the main dining room; anything we wanted! I wasn't that hungry, but decided to try some Dutch hot chocolate. Oh my god.... First off, it was served in a lovely white porcelain chocolate pot with matching cup and saucer, accompanied by a side of sweetened double cream. The "hot chocolate" was basically cream with chocolate melted into it and sweetened. It remains the most wonderful, incredibly delicious chocolate drink I have ever had in my life! And I have never missed an opportunity to tell people about it!

                                                                    Which brings me to an amusing follow up. Many years later, my second husband and I found ourselves on a one night layover in Zurich, Switzerland. When we got to our hotel, the choices in the main dining room were for liver brochets or liver dumplings. I wasn't in the mood. To make things worse, Swiss Air had sent our luggage on to New York (we were heading for Boston), so we only had our travel clothes, not exactly appropriate for the white linen table cloth dining experience we had in mind. So we found ourselves in a Movenpik restaurant (think "Denny's" of Europe). When the waitress came to take our orders, my husband asked, "Do you have really good hot chocolate?" The waitress smiled and proudly announced, "We have the very best hot chocolate in all of Switzerland." I don't remember what he ordered for dinner, but as the waitress walked away, he gloated, "Well, Miss Smarty Pants. I guess this will put an end to all of your bragging about your Dutch hot chocolate. Swiss chocolate has a reputation to match Holland any day of the week." I had ordered some sort of liqueured cappuccino. When the waitress brought our drinks, my coffee was gorgeous! Tall footed mug, whipped cream on top. And then she set a steaming mug of hot water and an envelope of Swiss Miss Instant Hot Chocolate in front of my husband. '-)

                                                                    Dutch hot chocolate rules!

                                                                    17 Replies
                                                                    1. re: Caroline1

                                                                      I like this! (and am drooling about this hot chocolate!)

                                                                      1. re: Caroline1

                                                                        In general, KLM has shockingly good food.

                                                                        1. re: cimui

                                                                          Growing up, summer vacations were trips home to the Midwest to visit Grandma and Grandpa on both sides of the family, and so I had never been on a plane in between my infancy (when I flew for free on my mom's lap) and my first trip to Europe when I was 18. So the first time I flew and was able to remember it, it was a transatlantic flight on KLM. I had always heard these horror stories and standup routines about "airplane food," but just didn't see what was so horrifying about it. I chalked it up to, "I'm 18 - what the hell do I know?" My grandmother commented that the food was really good on our flights, but I never thought her cooking was much to write home about, so that didn't impress me one way or the other either. Now, with a bit more experience, and having done more snack-hoarding than I would like to admit on JetBlue and Porter, I know better - my first flight spoiled me for airline food.

                                                                          1. re: Wahooty

                                                                            Except for military flights, KLM was my first flight as well, in the late 60's. Then I transferred to Aeroflot in Schipol. The lunch on board was cold cuts, cheese and black bread. What I'll never forget though was the full water glass was pure vodka! Na zdrovya!

                                                                            1. re: Passadumkeg

                                                                              I wish we had had vodka on our Aeroflot flight! Maybe it would have taken our minds off the fact that the seat belts weren't working and the sounds from the cockpit were not those one would normally expect! We could see the stewardess's legs, and then we could not. I was on Aeroflot in Russia in the 70's. We didn't get vodka, or anything else. We were lucky we made it through the flight. I was a high school student on a class trip and kissed the ground when I returned to the good ole U.S of A!!! With all that goes on in this country today, I continue to appreciate it more due to spending just ten days in Russia when I was in high school!

                                                                              Food-wise, I must admit, even though I was expecting breakfast, and got a bit faint when a hot, steaming bowl of meat borscht was put in front of me as my first meal in Russia, it remains to this day, the best borscht I have ever had.

                                                                              1. re: samsaulavi

                                                                                On domestic flights it was ladies w/ caged chickens standing in the aisle and bring your own vodka.

                                                                                    1. re: Sam Fujisaka

                                                                                      Nup, I seen it. Turbo prop, so loud you couldn't talk w/out shouting. Big bag of produce too. Plane didn't depart until fully loaded. Waited 6 hrs; everybody drunk.
                                                                                      Aaahhhh, back in the USSR.
                                                                                      Sam, ever fly the Bolivian military transports as a passsanger? Santa Cruz to Riberalta in a DC-3 older than I for $17. Few instruments, flying through mountain valleys; now thems wuz pilots. All the burned out 50's era American passanger liners lying burned out at the end of runways?
                                                                                      No food though, only prayers. Did I really take my little boys on these planes?
                                                                                      Happy Memorial Day; kiss a vet.

                                                                                      1. re: Passadumkeg

                                                                                        Have flown in the various countries' Transportes Aereo Militar all over the Amazon in a wide variety of planes. Pre-GPS navigation using VORs and all instrument flying. There are no visual cues over the Amazon.

                                                                                        The Illushyns and Tupolovs for Hang Kong Vietnam always had cabin crew women wearing the ugliest ao dai - turquoise light blue and white polyester - bad "food" and no vodka.

                                                                                        1. re: Sam Fujisaka

                                                                                          I'd take the gooney bird. *With* the Vodka.

                                                                                          1. re: Sam Fujisaka

                                                                                            Sam, it's obvious that you are flying the wrong airlines. Maybe you need to transfer your miles to Aero-Grey Goose.


                                                                                            PS, I've never flown with good vodka either and good wine is almost as rare, even in FC.

                                                                                            1. re: Bill Hunt

                                                                                              I once took a Wine Appreciation class when I was in grad school - we had a one-man Enology department, and he was also the wine consultant for American Airlines. The airline donated all of the bottles for our tastings, and we got some seriously good stuff on occasion - he was a man of good taste. I always wondered if that translated at all to what was actually offered on the planes.

                                                                                              1. re: Wahooty

                                                                                                I've flown several airlines, and the wine offerings were on the low side. Not that many years ago, UAL made a big step up. They hired a master sommelier (name escapes me right now) and the offerings took a major jump up. This was so for several years. Great offerings (for an airline) and good diversity. Some lesser-known varietals, and small producers with very good wines. Unfortunately, first the airlines, in general, took a tumble, and then the general economy. Those days are gone - for a while.

                                                                                                I've never lived in an area, where AA was a big player. While I am one of their frequent fliers, I have to admit to little contact, or knowlege of their wine programs. Based solely on what that one consultant did for UAL, I am certain that your professor also did wonders for AA - I just did not discover it personally. It only takes a knowledge, a commitment and a bit of a budget. Then, it's up to the fliers to explore and enjoy.

                                                                                                I do a survey after each flight. The wine selections are always a part of my responses, plus those of my wife. If the airlines do not know, they cannot possibly justify any expense.

                                                                                                Now, I have to say that UAL has paired with Chef Charlie Trotter as a consultant, and the food has taken a nose dive in my opinion. Still, I have no idea of what budget Chef Trotter may have been working with.

                                                                                                Thanks for sharing. Wish I had flown AA, when that professor was the consultant. Sounds like they knew and loved what they taught.


                                                                                          2. re: Passadumkeg

                                                                                            This reminds me of my Husbands Air Force Days in Europe in the mid to late 70's when we flew all over Europe in Air Force Cargo Planes! To get from Athens, Greece to Aviano, Italy we flew on a Cargo Plane to Torrejon, Spain first and had to spend two days there before going to Aviano (that was the route the Air Force Cargo plane was mapped to go)! We had "jump seats" to sit in (which are just hanging type seats that Parachute jumpers sit in), and best yet, the bathroom was a bucket with a shower curtain around it!!! Needless to say, it was a very long flight for the couple of women on board (including me)! These planes really do fly slow too, so it seemed like a 10 hour flight (but was in actuality about 5 1/2 hours). They did sell us a "snack box" for a few dollars for food to bring with us, and there was definitely enough food in them for two people for two days (guess they wanted to make sure we would not starve)!
                                                                                            But my husband and I were in our 20's then and just married, so we did not mind any of this, since we were able to travel all over Europe while based in Northern Italy for three years!!! In fact we could not have had a better or longer "Honeymoon"!!! He is retired from the Military now, and we remember those as some of our most Cherished memories of our lives!

                                                                                  1. re: Wahooty

                                                                                    The first time I went to Europe I flew alone on Alitalia and had a delicious airplane meal. Some kind of veggies and pasta with sauce and a half bottle of very decent red wine. Wait, no, I think I tried to order vegetarian, out of suspiciousness of airline food, but they'd run out and gave me a chicken dish instead. I couldn't believe how good it was, and looking back, I wonder if it was that good, or if it was just so much better than I expected, or what?

                                                                                    1. re: Wahooty

                                                                                      ah, such fond memories.... I love how KLM is really quite happy to knock you out on a succession of wines and cocktails and hearty meals for the duration of the flight. i also flew it for the first time as a teenager. they won a loyal customer in me, early! i always make it a point to fly them to india, if i have time for a layover in schiphol.

                                                                                1. Mashed avocados mixed with condensed milk and frozen in ice cube trays - I used to have it all the time, growing up in the Philippines. Hot pan de sal with condensed milk. Also, hot pan de sal with spicy sardines - all foods I used to eat when I was growing up. I haven't found a place in the SF Bay area that sells good hot pan de sal.

                                                                                  6 Replies
                                                                                  1. re: batchoy

                                                                                    Oh my! I will have to try that avocado and condensed milk concoction once I pick up some ripe avocadoes!

                                                                                      1. re: JanPrimus

                                                                                        Well I went in a slightly different direction.

                                                                                        3 Avacado's
                                                                                        Juice of 1 Lemon
                                                                                        1 Stick of Cream Cheese
                                                                                        The can of Condensed Milk

                                                                                        I know have a cheese cake filling. May add a egg yolk or two next time.

                                                                                    1. re: batchoy

                                                                                      Oh, yes! I also remember siopao (for the non-Pinoys, a Filipino dim sum), filled with some kind of meat and a VERY tasty sauce, and the Filipino chorizo, more sweet-sour/barbecue/garlic than the Mexican or Spanish versions. Luckily, the avocado-condensed milk can be easily concocted.
                                                                                      Will contact the relatives in SF to see if they can recommend any sources for pan de sal.

                                                                                      1. re: Michelly

                                                                                        Kahit pagkain inchik ang siapao (although siopao is Filipino Chinese).

                                                                                    2. Splendido, Embarcadero Center, San Francisco, '80's: Entree of chicken on a round noodle cake plus other layers of goodies. Absolutely delicious. Asked for recipe and got a 4-page read-out in the mail. So labor intensive, never tried...alas.... still think of it every now and then. Weird, huh?

                                                                                      1. In the Northwest, there is a chain of admirable drive-ins called "Burgerville". Back in 1966 I would sometimes hop in the car and go there on my lunch break just to get their marvelous shrimp burger. The patty had coarsely-chopped shrimp meat with some kind of binder (shrimp paste?) and must have been deep fried as it had a crunchy crustiness. Boy was that good! Worth the driving and parking hassle.

                                                                                        I moved to San Francisco, and in my absence Burgerville stopped making the shrimp burger. I have never seen anything comparable. Not in the frozen food seafood section. Not in any restaurant. Not even in any cookbook.


                                                                                        3 Replies
                                                                                        1. re: Sharuf

                                                                                          If you ever make it to Mott, ND....you can still get the shrimp burger at the local drive-in restaurant! I grew up there, and go home to see my family every year...and the shrimp burger is a must-have.

                                                                                          1. re: Sharuf

                                                                                            Oh my god that sounds delicious!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

                                                                                            If you want to try making these at home, it sounds a lot like what Chinese stuff bell peppers/capsicum and eggplant/aubergines with. We do this at home and fry them and serve in black bean or oyster sauce. It is often served at yum cha too.

                                                                                            You can buy fish paste at Asian grocery stores in the chiller or freezer section. Thaw if frozen and mix in roughly chopped prawns/shrimp, and season. The prawns will be (the chinese word for it is) "song", kinda like al dente, if you salt then rinse them in water a couple of times first. They sort of pop in your mouth. Some restaurants I think must whip their fish paste or something, so it almost mousse like with chunks of prawns in it, so good. they use that for filling prawns toasts.


                                                                                            1. re: hillsbilly

                                                                                              I can't tell you what the secret is to the "whipped" fish paste texture/taste thing going on in the stuffed peppers/eggplant at the dim sum restaurant ('yum cha'). I suspect, however, that it might be as simple as stale white bread added to the stuffing... Just a thought. I love these items, too.

                                                                                          2. OK, I'll add one more experience... I don't know how this happened, but one evening at the Hard Rock Cafe near the marina in San Francisco, in the mid-1980s, I ordered shark fin soup and guacamole. The best shark fin soup and guacamole I have ever had. Perfect avocados, perfectly chunked, perfect lime/salt, just the right amount of tomato pieces added (regardless of your view on what belongs in guacamole, this was fantastic). I don't make a habit of frequenting Hard Rock Cafes, but there was something magic going on in the kitchen at that one, at that time.

                                                                                            1. For me it was vanilla gelato in Tuscany. It was the perfect balance of creamy vanilla flavour and wasn't too sweet. I've tried every type of vanilla gelato I've seen since and the closest I found was in Spain last year. I'm going to attempt to make it this summer but it's probably going to take some experimenting to get it right!

                                                                                              10 Replies
                                                                                              1. re: ms. clicquot

                                                                                                Ginger Altoids. I really like them and have never found them anywhere but the once.

                                                                                                1. re: middydd

                                                                                                  They sell Ginger Altoids at Trader Joe's. Or, you can buy them online: http://www.altoids.com/shop.do

                                                                                                2. re: ms. clicquot

                                                                                                  My sister and I are still haunted by the melon gelato we had in Rome about 20 years ago...so good we went about 2 blocks and turned around and went back for a second serving.

                                                                                                  She was recently in Rome but unable to duplicate the experience.

                                                                                                  In Lima (Peru) I luckily tried the tamarindo gelato at cafe 4D at the airport... A new twist on an old flavor memory .."tamarind balls" we ate when children.

                                                                                                  1. re: mlgb

                                                                                                    major league girIs' baseball, I almost never drink soft drinks. An exception is when I go to get a haircut after a session at the gym. One time Rueben gave me a tamarindo soda (made by Postobon). Maybe the best soda I've ever had and not found or had since.

                                                                                                    1. re: Sam Fujisaka

                                                                                                      That reminds me, there is a Peruvian restaurant in NY called Limas and they served the best sangria, ceviche and cows heart! That was a great afternoon!
                                                                                                      Last time we were in NY we couldn't find it again.

                                                                                                      1. re: Sam Fujisaka

                                                                                                        How different was the tamarindo soda compared to Jarritos?

                                                                                                          1. re: Sam Fujisaka

                                                                                                            will answer for TampaA. Jarritos is a brand of Mexican soda. I think it is good, but not dream about it good. Can't compare to Postobon since haven't had the latter..

                                                                                                            1. re: susancinsf

                                                                                                              Sorry for the delay. Jarritos is the only brand of Mexican soda that I can find readily in Tampa Bay. I'm slightly addicted to their tamarindo. If its in the house, it doesn't stay for very long. I'm really just addicted to tamarind anything but don't have enough recipes built up to find it worthwhile to source out some tamarind paste to make myself a tamarindo agua fresca.

                                                                                                    2. re: ms. clicquot

                                                                                                      I found ginger altoids in trader Joes

                                                                                                    3. a hot dog. from nash's roadside stand in oakland, new jersey. it was deep fried, topped with chili and onions. i ate more than one, more than once.

                                                                                                      good stuff.

                                                                                                      1. The first thing that popped to mind, oddly enough, was a sandwich I had at a food court in a Fairfax County, Virginia mall about fifteen years ago. It was right around the time that pita bread was just becoming widespread, and this one place (don't remember if it was Middle Eastern or just 'healthy eating' themed or what), had pita sandwiches with very lightly cooked vegetables and some kind of creamy sauce that bound it all together.

                                                                                                        Try as I might to combine lightly cooked vegetables, creamy sauce and pitas in myriad combinations since, I just have not been able to.

                                                                                                        1 Reply
                                                                                                        1. re: Olallieberry

                                                                                                          You'll probably never see this reply but Olallieberry, I worked at a place called Everything Yogurt in high school in the early 1980's and they used to have the stores in quite a few malls in the east. We made a pita bread sandwich with chopped vegetables and melted muenster cheese over it. That place had surprisingly good food. We used to make a pasta salad (corkscrew noodles and various vegetables including green beans that we had to snap ourselves and blanch - my 1st experience with fresh beans) using something called Paris dressing that I could never find elsewhere and it was soooooo good. Slightly sweet but also creamy. And the tuna pasta salad also great...

                                                                                                        2. The home-churned vanilla icecream we had at a family reunion when I was about 12. It was the best icecream I have ever had.

                                                                                                          1. OH BOY, does this topic strike home for me!!! I have exactly two. Both of mine are from when I used to live on the east side of Michigan (grew up over there, been on the west coast 15 yrs.). When I was about 18 and worked a stint with my Dad at his workplace in Auburn Hills, not far from the Silverdome, we got lunch frequently at a little deli/convienience store just down the street.

                                                                                                            They had a hot ham and cheese sandwich that was for me roll-your-eyes-back-in-your-head delicious! It was shaved ham with (I think) American cheese on an onion Kaiser roll. I ordered it with extra raw onions, mustard and mayo. I'm pretty sure they nuked it. Seems like the most basic of ingredients but I have never come close with homemade to how delicious that sandwich was. Of course, I didn't fully appreciate it when it was available to me, but I still drool at the thought! Give me a bit of slack, I was a baby Hound back then!

                                                                                                            My second was when I lived in Plymouth and worked at "The Crier" newspaper from mid-93 to mid-94. We were on Penniman St. and the "Penniman Deli" was directly across the (one-way, therefore not very wide) street. Every morning I would walk over there and buy one of their "cheese" bagels with lite cream cheese.

                                                                                                            These bagels were not what I see in a grocery or at Panera, with shredded pieces of cheese baked on-top. They were just shy of bright orange, with the cheese throughout every morsel, chewy, and dense, even when toasted. Scrumptious sharp cheddar (my guess). I didn't know how good I had it, I mourn that I will never have that great of a bagel regularly again. It was what I envision when I read others writing about New York bagels. Sadly, I have tried all the groceries in our area, Panera and the sole "Brooklyn Bagels", and there's not even a "good" bagel among them :(

                                                                                                            At least I can still rely on Lender's for a freezer bagel. Oh wait, I can't, they don't make my beloved "garlic" any longer....WHY???!!!!!! I grew up with them and I can't fathom why, when garlic has been all the rage for a good decade+, they decided to disconntinue that flavor. I wrote them a couple of years ago and they had no answer beyond "Sorry, we don't make 'em anymore".

                                                                                                            2 Replies
                                                                                                            1. re: Alicat24

                                                                                                              I used to be a kitchen manager at the Box Bar (long ago) and never got to try the Penniman bagels! I don't live that far....maybe tomorrow I can slide out to see the state of the place.

                                                                                                              1. re: JanPrimus

                                                                                                                Well, it's been 15 yrs. since I lived in Plymouth, I don't even know if Penniman Deli still exists! They always did brisk business so I'd be surprised if they aren't still there. Do report back if you get to try them!

                                                                                                                The deli is (was) not all that big, I never asked but suspected that the bagels may have been delivered to them before opening from some other business. Maybe from somewhere like Northville or Livonia, I can't recall any really good bakeries back then in the Ply/Canton area.

                                                                                                            2. Like many of these responses, my haunts tend to deal with travel experiences.

                                                                                                              Being a 15 year old kid, my dad brought me to a place in Miami for conch chowder. Each table had a bottle of sherry as a condiment. Don't know if I was more in love with the chowder or the sherry...
                                                                                                              Shrimp lightly steamed with Old Bay on the boardwalk in Daytona Beach Fl. Again, as a kid, I've been back to this area as an adult time and again, searching for it, but always coming up short.
                                                                                                              Stopped in an asian fast food joint in Sydney at about 10:00am. They were barely opened but begrudgingly cooked me a whole fish. Kinda like a sole, wok sauteed with chile, it remains a benchmark.
                                                                                                              Deep fried pork belly in the market of Merida, Mexico. Mayans call it Kastacan, and it is.... what can I say? Delicious? Succulent? Words fail to describe...

                                                                                                              1. A bit left field, I got into very strong left politics at university and went vegetarian for three weeks. One night at dinner with my mother and her friend I finally cracked and ate a pork wonton, more accurately I cracked and ate a whole plate of wontons and about another half a pig and two ducks. Nothing particularly amazing about it, but I can still taste that wonton. My god but it was good! Nothing against vegetarianism, I actually quite admire it, but it is not for this Queensland butcher's grandson.

                                                                                                                1 Reply
                                                                                                                1. re: Samuelinthekitchen

                                                                                                                  Reply to Samuelinthekitchen May 11
                                                                                                                  I LOVE your style...half a pig and two ducks. My two favorite foods but have to add fish.
                                                                                                                  This is similar to how I feel after visiting my vegetarian daughter's home.
                                                                                                                  And I'm not even a butcher's daughter.
                                                                                                                  We live and learn.

                                                                                                                2. My first and 1 of only two tastings of chilled targole...fruit of palm trees. Its not quite a coconut, but has a thick pulpy flesh that encases about a teaspoon of the sweetest coconut water ever. To eat it you peel back a 2mm thick opaque skin to get to the flesh inside. Texture and taste combined, plus the cooling relief after a day of walking the streets of Mumbai, made this an unforgettable experience. and to date I have never eaten Targole with quite the same taste and flavour

                                                                                                                  2 Replies
                                                                                                                  1. re: waytob

                                                                                                                    The Caldo Tlalpeño at Hotel El Mesón del Marqués in Valladolid, Mexico. Complex rice-based (not garbanzo bean) chicken soup with whole pieces of chicken, avocado, and a whole chipotle that bursts into the broth. I've had many other versions and have tried to re-create it from numerous recipes, but nothing has come close.

                                                                                                                    1. re: PegS

                                                                                                                      I still think about the Sopa de Lima I had there......so simple, but so delicious.

                                                                                                                  2. Fresh squeezed blood orange juice in Athens. I was 14 and had never heard of blood oranges. It was perfect: tangy without being over the top sour. I still have weaknesses for blood oranges, but they never measure up in taste. I wonder if I'm buying them too far away from where they grew.

                                                                                                                    1 Reply
                                                                                                                    1. re: thinks too much

                                                                                                                      Ah, Blood Oranges. When I lived a year in Israel, I used to regularly trek to the Sook, the old city in Jerusalem & get the freshly squeezed Blood Orange Juice. Now I haven't equalled the experience completely, but I bought a good Oxo Press, & every Summer I freshly squeeze a combo. of Tangerines & Blood Oranges....Delicious!! --JET

                                                                                                                    2. Hungarian blintzes, at a hole-in-the-wall restaurant on Dizengoff in Tel-Aviv. Run, as I recall, by a Thai couple. I've eaten in the Jewish restaurant sections of New York and Toronto and neverfound anything like them.

                                                                                                                      4 Replies
                                                                                                                      1. re: ekammin

                                                                                                                        E, as the descendent of professional Hungarian cooks, I would be glad to share our recipe for blintzes (palaczinkas) with either cheese or fruit. What was it that made your blintzes so special? My great-aunt used to live just off the Dizengoff, near Rehov Sirkin. Wouldn't it be funny if she was the cook?

                                                                                                                        1. re: Diane in Bexley

                                                                                                                          I'd actually love to know your recipe for cheese blintzes. My mom and grandmother make them (we're Polish). I don't have the recipe, but recall that it uses dry curd cottage cheese, which I CANNOT find outside of the Midwest. Sigh.

                                                                                                                            1. re: absolince

                                                                                                                              Agree. You can use Farmers Cheese or hoop cheese - both found in many ethnic markets. Both the russian and armenian markets carry it in LA.

                                                                                                                      2. When I was a kid, I went to boarding school in Bryn Mawr, PA. On the weekends, some of us used to walk across the train tracks to visit the shops on The Pike and stop for an afternoon snack. I can't, for the life of me, remember the name of the luncheonette we frequented near the train station, but will never forget the taste of the sticky buns. They were about 5 inches in diameter, with no pecans. They'd split the buns crosswise, butter the cut sides and put them down on the griddle for a minute or two. 50 years later, my mouth waters, just thinking about them - so sweet and salty (from the butter - sometimes I'd get extra, on the side), with the soft, melted cinnamon/brown sugar sticking to my braces.

                                                                                                                        12 Replies
                                                                                                                        1. re: Deenso

                                                                                                                          I was born in Bryn Mawr, small world! When I was six we moved from PA and my mom has never been able to find sticky buns since! She has tried to make them herself and been to bakeries in all the other states we lived with no luck!

                                                                                                                          1. re: nomnomTX85

                                                                                                                            my boyfriend is about to move to Bryn Mawr - do you know if they are still available?

                                                                                                                          2. re: Deenso

                                                                                                                            oh, those PA Dutch sticky buns! can't beat the ones from Plain & Fancy in Schuylkill Haven. i haven't had one since i was about 11 years old, and i can *still* remember the taste and texture. nothing quite like it.

                                                                                                                            same goes for chocolate-covered pretzels from Mootz in Pottsville, though they're not the same as they were when i was a child.

                                                                                                                            1. re: goodhealthgourmet

                                                                                                                              GHG you just remeinded me of soft pretzels dipped in hot fudge - I only ever saw them at Six Flaggs Great Adventure in NJ - but they dissappeared never to be seen again. *sigh*
                                                                                                                              the were THE BEST thing EVER in the world!
                                                                                                                              I suppose i could try it at home using frozen soft pretzels.... but I'm sure they'd never be as good....

                                                                                                                                1. re: NellyNel

                                                                                                                                  on the ocean city nj boardwalk, there is a place next to the water park called philly twist (where i worked for a few summers) and they also do the "fresh" chocolate covered pretzel"...and they are amazing! made in small batches throughout the day, every day.

                                                                                                                                  1. re: pie22

                                                                                                                                    Thanks pie22, I only just saw this!

                                                                                                                                    Wow, glad to know they still kind of exist.
                                                                                                                                    Does the place also dip in melted cheddar cheese?

                                                                                                                                    The stands at Ga used to have a vat of hot fudge and a vat of melted fake Velveeta type cheese...
                                                                                                                                    Both looked good, but I always went for the chocolate.

                                                                                                                                    1. re: NellyNel

                                                                                                                                      nah, i think cheese was the kind out of a bag (also used on nachos) served in a cup.
                                                                                                                                      though i can't imagine they wouldn't do t if you asked.

                                                                                                                                2. re: goodhealthgourmet

                                                                                                                                  Oh yes to those PA Dutch sticky buns. The best ones I ever had were at a B&B in Lancaster County when I was in college. I still miss them many years later. I suppose I could go back to the B&B, but I have few reasons to go out that way these days...

                                                                                                                                  1. re: isadorasmama

                                                                                                                                    I still mourn for Laudenslager's on rt 309, just north of Allentown.

                                                                                                                                    1. re: Passadumkeg

                                                                                                                                      Old El Paso Mild enchilada sauce comes to mind. One can of it and one of beef broth (or stock), saute some onion, maybe garlic, a very little chili powder and a good amount of cumin in oil (or lard), make a roux with 2 T. flour and add the rest. Play around until you get the combo of flavors you want. That's how they did it in Galveston, TX, when I lived there.

                                                                                                                                3. When I was living in Mason City, IA during the late 1970s early 1980s there was a Mexican place. It was owned by a Mexican family (and no, it's not Pastime Garden) and the food was wonderful. I can't remember what the place was called any more, and a google search didn't turn it up.

                                                                                                                                  I've had the food more than once, but never since leaving Mason City for good in 1987. On their enchiladas they used a brown sauce that was beefy/gravy-like rather than red sauce/chile-like. I've never, ever been able to find a recipe for this sauce (despite trying all sorts of recommended recipes , and even calling them years ago, they refused to give the recipe), I've never found any other Mexican restaurants that use this sort of sauce on the enchiladas, and my mouth still waters to think of its rich, beefy flavour complimenting the wonderful beef or cheese enchiladas they served. *wistful sigh*

                                                                                                                                  16 Replies
                                                                                                                                  1. re: Morganna

                                                                                                                                    Hot and Sour Beef Salad at the Thai Hut in Wheaton Md from the early 80's, it gone of course but I have my memories. Or about the Hot Steamed spicy blue crabs from Popes Creek Md....You know the way they used to taste!

                                                                                                                                    1. re: Morganna

                                                                                                                                      Might this be it? It is credited to Emeril Lagasse. It appeared on chowhound but I don't have the CH source for it.

                                                                                                                                      Enchilada Sauce

                                                                                                                                      3 Tablespoons olive oil
                                                                                                                                      1 Tablespoon flour
                                                                                                                                      1/4 cup New Mexico chili powder
                                                                                                                                      16 ounces chicken stock (you can use a good quality canned broth if necessary)
                                                                                                                                      10 ounces tomato puree
                                                                                                                                      1 teaspoon oregano
                                                                                                                                      1 teaspoon ground cumin

                                                                                                                                      In a saucepan, heat the oil. Add flour and cook, whisking for 1 minute. Add the chili powder and cook 30 seconds. Stir in stock, tomato puree, oregano and cumin and bring to a boil. Reduce heat and simmer 15 minutes, lid partially off, until flavors are well-blended, stirring occasionally. Season to taste with salt.

                                                                                                                                        1. re: Sharuf

                                                                                                                                          Thing is, I am not convinced it was Tex-Mex. It's been a long time, but I'm starting to think that this was strictly something that this family developed themselves, maybe it would appear in the "only in your family" thread if they were on CH. ;D I've eaten in so many places, and tried so many recipes, both "authentic" Mexican and Tex-Mex and nothing has come very close to what I used to get there, that I even wonder if I was simply insane and imagined it all. :)

                                                                                                                                        2. re: Sharuf

                                                                                                                                          Nope. :) It was definitely beef, not chicken, for one thing. The other thing is, over the years I've tried dozens of variations on the theme above, and none of them tastes quite right. :) Thanks though. :D

                                                                                                                                          1. re: Morganna

                                                                                                                                            Morganna, sorry I missed this earlier. It sounds to me, based on the color of the sauce, that it was mole that you enjoyed so much. There are probably as many recipes for salsa mole as there are cooks, but for starters may I recommend Dona Maria mole sauce?. I've never seen a Mexican market that doesn't sell it, and many non-specialized supermarkets carry it too. It runs around four or five bucks a small jar, then you dilute it with two or three parts broth (or water). Who knows? It could be Dona Maria the restaurant used. But if it's not exactly what you remember, but close, then you'll know you're on the right track.

                                                                                                                                            There are dozens of mole recipes on the web, and not to mention every Mexican cookbook seems to have at least three mole recipes. I have only made mole from scratch once in my life. It was one of the more "challenging" mole recipes. A week and a half to gather all of the ingredients and tons of work and time to make it. it was absolutely fantastic!!! Have I made it again? No, but I do offer the recipe to all the best cooks I know with the condition that they invite me to dinner when they make it. But there are easier recipes I could try. I'm just afraid they wouldn't taste that good, so I'm content with Dona Maria.

                                                                                                                                            1. re: Caroline1

                                                                                                                                              It wasn't mole. It was most assuredly a beef-based gravy. I've had moles in a variety of forms, that was totally not it. :)

                                                                                                                                              But thanks for the thought. :)

                                                                                                                                              1. re: Morganna

                                                                                                                                                Is there anyone you still know who lives there now that you used to eat with at the restaurant? Maybe they remember the name so you could just call them up and ask.

                                                                                                                                                1. re: Caroline1

                                                                                                                                                  *grin* Everyone's trying to hard to be helpful. I have called them and asked, three times, over the last 20 years. Lately my memory isn't what it used to be, so I can't remember what they're called now, but ... LA HACIENDA!! That was it. :) Anyway, I have tried and they refuse to part with the recipe. :D

                                                                                                                                        3. re: Morganna

                                                                                                                                          The use of a colorado gravy on enchiladas is quite common with Tex-Mex cuisine. It is usually beef-based, and has ground chilis. This would akin to some moles, but no chocolate (that I ever found), no peanutbutter (that I ever found) and then a heavy base of rich beef gravy. Some do have tomatoes, but their contribution is basically some acid and maybe a tiny hint of red in the otherwise brown sauce. I've encountered this (and love it) in Texas, parts of Louisiana and even New Mexico. The closest that we have been able to come in our kitchen is to take a more traditional tomato-based enchilada sauce and blending in a good rich beef gravy. OK, but we're not there yet.

                                                                                                                                          Since living in Colorado (the state, not the dark brown, brick color) and Arizona, I have not seen this used. However, the Mexican-influenced cuisine is more Sonornan and Bajan, with elements of Sinoloa thrown in.

                                                                                                                                          I would *guess* that the chef in IA was possibly from Chiuahua, Coathuila, Nuevo León, or Tamaulipas. I've also encountered this through Zacatecas, down to Jalisco. Still, it's more common along the Texas/Mexico border.

                                                                                                                                          Good luck in your search - though I did not encounter this sauce in IA, I do seek it out, as well.


                                                                                                                                          1. re: Bill Hunt

                                                                                                                                            I'll check into Colorado gravy and see if that's closer for recipes :) Thanks!

                                                                                                                                            1. re: Morganna

                                                                                                                                              Good luck. If you can find a chef, who did some time near the US-Mexico border to the East, you should get similar to what you describe.

                                                                                                                                              Yes, I miss that too! Out this way, everything is very light with larger chunks for tomatoes, etc. It's probably better for me, health-wise, but that rich dark brown (with a reddish tint) gravy is fabulous. Heck, we even have Mexican-inspired health food - no lard, no meat, no taste. Tofu burro anyone?



                                                                                                                                              1. re: Morganna

                                                                                                                                                Is the restaurant still there? I live in the Twin Cities but I'm thinking of making a road trip on your behalf. (maybe I can taste it and taste some vital ingredient).

                                                                                                                                                1. re: jeanmt

                                                                                                                                                  I believe it still is. I would LOVE it if someone would go and check it out! I posted on the Midwest board asking for help, but it would appear no one from Mason City posts there. :)

                                                                                                                                                  1. re: Morganna

                                                                                                                                                    I know this post is from years ago but I thought I would chime in - this "beef gravy" is how my mother has always made her enchiladas. She got the recipe from a friend who had lived both in Texas and somewhere in the midwest growing up, and I have never had enchiladas like them anywhere else. Her recipe is basically:

                                                                                                                                                    1 medium onion, finely chopped
                                                                                                                                                    2 large garlic clove, minced
                                                                                                                                                    1 lb ground beef
                                                                                                                                                    3 tablespoons good chili powder (or to taste)
                                                                                                                                                    1 teaspoon ground cumin (or to taste)
                                                                                                                                                    2 cups beef stock
                                                                                                                                                    2 cups water
                                                                                                                                                    Salt to taste
                                                                                                                                                    1-2 tablespoons flour (or other thickener - masa harina works well)

                                                                                                                                                    Saute the onion in a bit of oil or other fat until translucent. Add garlic and saute a minute more. Add ground beef and saute until browned. Add spices and saute until just barely toasted. Add flour and saute briefly, then pour in stock and water and simmer until slightly thickened.

                                                                                                                                                    It is SO delicious - my siblings and I still ask my mom to make these when we're all home at Christmas, even though all of us can cook for ourselves - there's nothing like having Mom make them for you!

                                                                                                                                            2. re: Morganna

                                                                                                                                              Try Navarrete's restaurant in Sioux City, Iowa. They do that "gravy thang" there. Maybe they'll give you a recipe.

                                                                                                                                            3. We were driving back from Wisconsin up near the top of the state along I-94. We stopped in this home-cooking diner hole in the wall and had the most incredible breakfast I have ever had. The absolute highlight was these coffee/Kahula muffins that tasted of chocolate, coffee and cream cheese. I would KILL for the recipe. Can't remember the name of the town or the cafe. This was in 1999.

                                                                                                                                              1 Reply
                                                                                                                                              1. re: Diane in Bexley

                                                                                                                                                Kahlua, Chocolate and Cream Cheese...
                                                                                                                                                There's a warm pan of Brownies calling my name...

                                                                                                                                              2. Many, many years ago, when I was a little girl in Vietnam, I had banh mi with these lovely, pale, somewhat crumbly but rich meatballs at a sidewalk stand. I don't remember what was so good about them, but the taste remains in my memory. I even have the recipe from that stand (owned by a family friend) and my mother has made a million variations thereof for me when I was younger, but I cannot find the taste from my memory.

                                                                                                                                                A few years after that, in a very upscale Mongolian BBQ type place in one of the suburbs of DC or WV (I don't remember), I encountered the bread basket of my dreams. I remember nothing about the food (it was good enough to remember that much but not memorable) but the bread ... oh that bread. It was flat and warm and delicious, with just enough spicing to make it exciting but not enough to obscure the fact that the bread itself was the glory of flatbreads everywhere. I've heard [sad] tales that said restaurant is now closed, but really, no one remembers the name anyways, so I hope this restaurant is still operating somewhere ... 15+ years later ...

                                                                                                                                                As an adult, I haven't found any foods that really haunt me - okay, I really, really love David Change's pork buns but it's not like I can't find them again or haven't already had more than once. I'm still searching for the perfect [Vietnamese influenced] steamed bun, but that's just because I have the terrible taste to live some place without a very large Vietnamese population.

                                                                                                                                                1. Thank you for this great post!
                                                                                                                                                  My memory of the zuppa di clams with spaghetti from the little Italian restaurant on 15th St in Coney Island...and the baked clams, too. The rumor was that he bought his wife in Italy and brought her over to cook . Everything was delicious. He cooked in the oven and made the baked clams, she made everything else. I remember you could hear them fighting in the kitchen, but you didn't care 'cause the food was so good.
                                                                                                                                                  A few years ago my partner was in CI hospital, and one of the ladies there lived on that block all her life, and we reminisced about that place...I think maybe it was called Stella's...and the bread from the Italian bakery down the block. I have had good Italian since, but not as good.
                                                                                                                                                  ...the camembert baguette sandwich from the bakery next to our hotel in Paris. My partner got one bite.
                                                                                                                                                  ...also my aunt's blintzes..hungarian style, and watching her make them...flipping the crepes by hand. I have loved watching people cook ever since.

                                                                                                                                                  1. I have 2. One is from when I was a little girl living in Indiana. I think it was in Huntingburg. My parent ran a bowling alley that had a diner attached. Some of the people had gone mushroom hunting and brought back the mushrooms and our cook fried them up. They were so good, and I don't like mushrooms! I didn't even know what kind they were until I asked on here and someone told me they were Morels! I can still taste them.

                                                                                                                                                    The other is a potato salad that my cajun neighbor made for me more than once when we moved to Texas in 1970. I have posted about it before. I have tried to duplicate it many time and never succeeded. It was served warm, consistency of sort of chunky mashed potatoes, a yellow tinge, but not mustard and lots of black pepper. The best stuff ever! Think I gained 10 pounds eating that stuff, and she just kept feeding it to me! Loved that woman!

                                                                                                                                                    5 Replies
                                                                                                                                                    1. re: danhole

                                                                                                                                                      the bagel refereces reminded me of another one.

                                                                                                                                                      During my time at Cornell (about ten years ago now), I (like a lot of the other students) made regular visits to Collegtown Bagels whenever I needed to be out for breakfast and couln't make it to any of the dining halls. Standard breakfast for me was a lage Iced Chai and one or two pastries. Beyond the bagel most of of the pastries consisted of sweet scones (whic were not attractive to me, since I unlike the majority of people do not generally like a sweet breakfast (don't comment on the Chai, please) however there was a savory scone (though for some odd reason the savory ones were referred to as buscuits) a cheddar chive, which was all right and which may explain why in future years I have tried and been disspointed by so many cheddar chive scones (usally becuse someone put the cheddar and chives into to the stadard (i.e. sugared) batter). However the very first year I was there, there was another savory flavor, an Herb Buiscuit which was absoultey trancendent. I took a year off after that first one, and when I came back the herb had been removed from the menu. Still they were incredible and probably rank among my top five college food discoveries (the other four being Wegmans, My first salt baked squid (Captial Corners), the Oasis Natural food store (where I found out just how many flavors of soda Journey's actually made, since they had ALL of them), and the Green Star co-op (where I first bumped into Sidehill Acres Folie Folieberge (One of the best hard sheep cheeses I have ever tasted) and Lively Run Cayuga Blue (THE best raw goat milk blue cheese, in my opinion)

                                                                                                                                                      1. re: danhole

                                                                                                                                                        The yellow tinge sounds like the veggie/chicken broth used in German potato salad recipes. Have you tried those? http://culinspiration.wordpress.com/2...

                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                          christina, the recipe you link using chicken broth is not traditional. traditional uses bacon bacon bacon! yeah! ;-). http://www.kitchenproject.com/german/...

                                                                                                                                                          the salad danhole recalls was not likely german in origin, as it was a cajun chef. i'll bet that the yellow tinge was simply from the eggs. http://www.lpb.org/programs/tasteofla...

                                                                                                                                                          1. re: alkapal

                                                                                                                                                            Or Speck Speck Speck, a bit smokier than most bacon. I love Greman potato salad, my favorite one.

                                                                                                                                                        2. re: danhole

                                                                                                                                                          the yellow tinge could be tumeric.

                                                                                                                                                        3. Wheat flavoured ice cream (also malt flavoured) at the Coppelia ice cream place in Havana.

                                                                                                                                                          1. 1. Small coconut filled pastries in a small bakery in Havana, Cuba. Puffy, crispy pastry, rich coconut filling, not too sweet, just pure coconut goodness. And I don't even like coconut that much! These were heaven. I may never get them again.

                                                                                                                                                            2. Perfectly ripe Chinese gooseberry, picked that morning from a mountainside in Korea, sold in front of one of the temples by some street hawkers. Sweet and tart at the same time, incredibly refreshing, so much better than the half-ripe kiwis we get in North America. A revelation.

                                                                                                                                                            3. Tiramisu gelato in Palo Alto. I have no idea where this place is, I was taken there by locals. Creamy, rich, with chunks of ladyfingers plump with espresso, it was the perfect gelato. Every tiramisu gelato I've had since falls oh so short.

                                                                                                                                                            1 Reply
                                                                                                                                                            1. re: moh

                                                                                                                                                              OK, apart from the rather pedestrian tomato and the ekmek -- I once had the most unctuous broth on Ko Phi Phi in 98 (gua tiew sp.?), with wonderful noodles, fish balls, and fresh herbs. I have yet to experience that flavor again.

                                                                                                                                                            2. About 10:00 PM on a weeknight in May, 2005. I was on vacation in Manhattan with a friend, we'd been walking around all day and were stopping for dinner on our way back to the apartment we were renting in the Lower East Side when we stopped for a quick bite. There was this Italian restaurant at about Seventh and Avenue B (8th & C?) with huge open windows; creamy, slightly golden colored linens that gave the whole place a warm glow; and no line. We figured we'd stop in for a quick bite. The spaghetti carbonara was on special. I'd never had it before, so I asked what it was. The waiter, whose family owned the restaurant, explained in an oddly sexy, very heavily accented voice that it was "spaghetti, tossed with pancetta and eggs and tons of parmesan cheese. It is so creamy and with so much fresh black pepper you want to die." I ordered it. He came by a few minutes later, "Is that the best pasta you've ever eaten?" I said that it was, and he said, "Yes. It is."

                                                                                                                                                              I have never had such good pasta.


                                                                                                                                                              1. Oh, oh, this is an easy one! Back when I was young, before most of your parents were even born, in the tiny town of Biloxi, MS, there was a fried chicken restaurant. It only had a half-dozen tables, and I can barely recall anyone ever sitting at those. It was the "take-out," that drew us from up the Coast. The chicken was unbelievably great. They probably had sides, like cole slaw and maybe French fried potatoes, but I do not remember any of those. Could have been others, that I cannot imagine now - hushpuppies?

                                                                                                                                                                This was the ultimate fried chicken. On the CH Homecooking board, some suggest that it might have been broasted, and not really fried. Cannot comment on that. The name was Alamo FRIED Chicken, but who knows?

                                                                                                                                                                I've been working with my wife (who never tasted this chicken) for almost 40 years, trying to reconstruct it. The original owners sold it, but did not sell the recipe. In short order, it closed, never to be seen again. It was totally to die for.

                                                                                                                                                                Then, there was Magnusen's House of Seafood. This was truly a tiny shack, in every sense. However, the fried shrimp were the best ever. Regardless of the venue, it was expensive by the standards of the day. A "shrimp plate," with just fries, cole slaw and some toast points to absorb the oils, was about $8.00. This was at a time that one could have ordered a "shrimp plate," with more, at a white-tablecloth spot on the ocean, for $6.00 and gotten more shrimp. Yeah, more of their shrimp - not Magnusen's shrimp. Each of those was such a wonderful experience, that I'd save up my allowance and buy two plates (two full weeks of my allowance) and then bring them home to savor.

                                                                                                                                                                OK, enough going down memory lane. What's YOUR food haunt?


                                                                                                                                                                11 Replies
                                                                                                                                                                1. re: Bill Hunt

                                                                                                                                                                  This makes me think of the opposite of this thread - what am I haunted with for NOT eating when I had the chance - if I had only known. Thinking about being stationed at Keesler for about 8 months (in 1972-3) for training, and getting off base to eat what? Burger King, Waffle House (at 2 am) - yes I did eat some great catfish in Ocean Springs. But now you're telling me that I missed out on the world's best fried chicken... now I'm seriously haunted.

                                                                                                                                                                  The things I didn't miss (but have since):

                                                                                                                                                                  Ekmet - Turkish sourdough bread in Diyarbakir, straight out of the brick oven - for 1 TL (in 1973). Although I had it more than once during the year I was stationed there - never since.

                                                                                                                                                                  Schmalzbrot and Goulaschsuppe at Dszo's Kukushuhr at Obereichenbach - also had a few more times than once - why I didn't get the recipes from him I'll never know.

                                                                                                                                                                  Smoked cold fiorellen (trout) on a brochen - Weinachtsmarkt in Koln.

                                                                                                                                                                  An incredible Muller-Thurgau grape TBA (TrockenBerenAuslese) from the Badener region, I bought a split case of and drank up while living there. I think it was a 1970 (year of the century). I've never seen anything close to this combination (region, varietal, TBA, great year) in the US.

                                                                                                                                                                  1. re: applehome

                                                                                                                                                                    Maybe this will help you sleep better. I think that they were gone by about 1963.

                                                                                                                                                                    However, these might cause sleep deprivation - they do for me, and I had 'em.

                                                                                                                                                                    The fried shrimp, by which I will always judge that dish were available only at Magnusen's House of Seafood on the Pass Rd. in Gulfport. Curt Magnusen's uncle was open from about 1962 through about 1967. One had to know about it, as they'd likely never stop, even if you drove from central Gulfport to Biloxi, via the Pass Rd. every workday.

                                                                                                                                                                    Glad that you had memorable catfish in Ocean Springs. At one time, there was a great seafood restaurant, just over the US 90 bridge, called Allman's. In my youth, this was nearly as big a treat, as going to Antoine's, or Galatorie's in New Orleans.

                                                                                                                                                                    Because I am evil, I;ll throw out one more, and I think that if you'd had it, you would have mentioned it. Again, on the Pass Rd., in what was then named Handsboro (long since incorporated into Gulfport) was a little family-owned seafood restaurant, Benny's. His fried flounder was the thing that dreams are made of. I've had many, all over the Deep South, but his was the lasting paradigm.

                                                                                                                                                                    At least you had four good ones for the thread, including the M-T TBA (most often associated with the Riesling grape, but M-T is more heavily planted in GR, than even the lovely Riesling). Were you at Ramstein, by any chance. I'll trade you half of my Magnusen's fried shrimp, for a taste of the Schmalzbrot!


                                                                                                                                                                    PS glad that someone else appreciates a really good TBA.

                                                                                                                                                                  2. re: Bill Hunt

                                                                                                                                                                    Re: "...when I was young, before most of your parents were even born ..." makes you about 110 years old. I guess you missed the thread on chowhounds' ages.

                                                                                                                                                                    1. re: Sam Fujisaka

                                                                                                                                                                      it's not the age, it's the mileage. hunt has some seriously good miles under his keel.

                                                                                                                                                                      1. re: steve h.

                                                                                                                                                                        Unfortunately, I think that there might have been more seriously BAD miles. Still, at 115 (see Sam's reply above), I still have some of my memory, and threads like this do allow me to reach back a bit.


                                                                                                                                                                        1. re: Bill Hunt

                                                                                                                                                                          sam and i are buds. we appreciate an unrepentant rake.

                                                                                                                                                                          1. re: steve h.

                                                                                                                                                                            Oh, so I was "tag-teamed" then?

                                                                                                                                                                            Yes, just a "rake n' ramblin' boy... "


                                                                                                                                                                            1. re: Bill Hunt

                                                                                                                                                                              Yes, indeed, but at 118, we can do whatever.

                                                                                                                                                                          2. re: Bill Hunt

                                                                                                                                                                            Bill, I don't recall any chicken restaurants when I lived in Biloxi (late '56 to early '57), but at the west end of town there was an "Italian" restaurant-- red checkered tablecloths with chianti fiasco bottles buried under layers of colored candle drippings as a centerpiece -- that also offered soft shelled crab plates of little Italian influence. Fantastic! And even poor Air Force students could afford them. I don't recall ever seeing anyone eating their Italian dishes, the crab was that good. But that was probably before you could say "Biloxi!" Good memories.

                                                                                                                                                                            1. re: Caroline1

                                                                                                                                                                              The description sounds a lot like Hugo's (apparently the home of French salad dressing on pizza - though I seem to have missed that). It was at the corner of Howard & Division St (IIRC), on the SE corner. I do not recall ever having soft-shelled crab, and that was favorite of my mother's. Still, maybe we dined there, when "soft-shells" were not in season.

                                                                                                                                                                              Alamo Fried Chicken was about a block to the East, and on the same side of the street.

                                                                                                                                                                              Your time-frame would have been about right. I'd say that I first encountered it about '53, and probably ate their chicken until the very early '60s. Somewhere about that time, the place and name were sold. As the story went, the recipe was not part of that deal - unfortunately.

                                                                                                                                                                              Heck, when you were there, I could even SPELL Biloxi ! [Grin]

                                                                                                                                                                              Thanks for the comment - sadly, I, and my family, must have missed Hugo's crabs.


                                                                                                                                                                    2. In LA in l969 a friend took me to lunch. It was at a place called "Adriatic" near LaBrea. I ordered something consisting of small pieces of lamb meat in spinach which had been cooked so long it had turned into a sort of thick green gravy. It was wonderful accompanied by a crusty bread for slurping. I do not remember the name, and have not seen anything like it since.

                                                                                                                                                                      1. Shrimp Puffs, at the Chinese restuarant (Fung Lee??) at the International Food Court in the San Francisco Airport. When I passed thru the AP on the way home, I breached airport security by going back to the food court I bought 2 dozen and carried them home on the plane. I had to be issued a new boarding pass, Geez, the TSA has no sense of humor sometime! But the Shrimp Puffs were wonderful! I have never found anything like them since, Alas, I guess I have to go back to SF Airport!

                                                                                                                                                                        1. Leur's hot dogs! Thin, natural casing Kosher hot dogs that were like no other hot dog I've had. We used to buy them all the time growing up in Los Angeles, but even at the time I believe that they were a bit difficult to find.

                                                                                                                                                                          Now fast-forward a few decades later to the Internet age and I cannot even come up with a search result on Leur's hot dogs - as if it never even existed! *sniff! sob! sniff!* (I even tried variations of spelling...)

                                                                                                                                                                          So CH'ers, especially those who grew up in the L.A. area in the 70's, any good intel on these amazing dogs?

                                                                                                                                                                          1. A chicken club sandwich brought to me by room service at Stocks Hotel in Hertfordshire, England, at the end of a long day of meetings several years ago. Everything about it was perfection - the lightly toasted house-baked bread, the fresh-roasted, moist and tender chicken, the thick slices of pungently-flavored back bacon, even the perfectly crisp lettuce that probably came from a local garden. We're talking about the Platonic ideal of club sandwiches. I've never been able to forget it - or to replicate it.

                                                                                                                                                                            1. I was in Portugal back in September and had a creamy sheep's milk cheese known as Serra de Estrela. It is shaped like brie, round w/ a rind, and they traditionally cut a hole in the top and then you scoop the cheese out and spread it on crusty bread. It's sooooo delicious. I have yet to find it in the U.S. yet, but I've only looked around my hometown. Dean & DeLuca used to carry it and said they could order it but they've yet to return my calls.

                                                                                                                                                                              5 Replies
                                                                                                                                                                              1. re: lynnlato

                                                                                                                                                                                I've not had the pleasure of having the Serra de Estrela, but I shall definitely look for it! We have a lot of Portuguese cheeses in Montreal, so i might have a chance to find it.

                                                                                                                                                                                But this reminds me of another great experience in Portugal. We have a very good friend whose parents moved back to Portugal and live on a small hobby farm. We were fortunate enough to stay with them in the fall. Her mother would milk the goats and make fresh goat's cheese every morning. She'd let them sit for a day, then serve them for breakfast with some crusty bread. You would spread it on the bread, then drizzle it with honey. It was absolutely divine. A few times, I would also top the whole thing with a fresh fig from their tree. I have never had anything quite like this since. They have since sold the goats, as they are a lot of work. But this cheese! I can still taste the slightly salty, creamy cheese and the contrast with the warm sweet honey. Truly haunting.

                                                                                                                                                                                1. re: moh

                                                                                                                                                                                  Yes, look for this cheese and buy it if you find it - it's heavenly. Speaking of, fresh goat cheese on bread w/ honey - I am doing this this weekend! Yum. We have a woman here who raisese goats and makes fresh goat cheese and then sells it at the farmers market. It's wonderful stuff and I swear I could eat 5 oz of it w/ a spoon and nothing else. She also makes the most divine goat cheese chocolate truffles topped w/ fleur de sel and crushed hazelnuts. Wowza!

                                                                                                                                                                                  1. re: lynnlato

                                                                                                                                                                                    Those truffles sound amazing! Fresh goat's cheese is such a luxury...

                                                                                                                                                                                    1. re: moh

                                                                                                                                                                                      Amen! It's like ice cream - only better. :)

                                                                                                                                                                                      Interestingly, I had another fresh local goat cheese recently. This one was flavored with fresh lavender and, oddly enough, bee pollen. I bought it to stuff peppadew peppers. The lavender was a bit much, but the bee pollen was intereresting. I think I'm a purist when it comes to fresh goat cheese - I prefer it straight up.

                                                                                                                                                                                2. re: lynnlato

                                                                                                                                                                                  Yes! I've had that several times in Portugal and have not been able to find it in the US. Wonderful stuff.

                                                                                                                                                                                3. Oh, just thought of another one. This was an “intermezzo” at an event at a Hyatt in Seattle. The rest of the meal was really good, especially for one of these events. After the fish course was cleared, a martini glass in a truncated globe appeared. You’ve seen these, right? It’s a little “fish bowl,” that is usually filled with crushed ice, and the “glass” is a clear cone, that fits into the opening. Inside the glass was the most wonderful spruce sorbet, that I have ever tasted. Nestled in the globe was a tiny spruce branch with a few minuscule cones. The sorbet would have been great, had it been served in a Dixie-cup, but with this presentation, it was spectacular. I’ve been to heavily starred restaurants, that did not take a presentation to this height. Just spectacular, in all respects.


                                                                                                                                                                                  2 Replies
                                                                                                                                                                                  1. re: Bill Hunt

                                                                                                                                                                                    Sounds delicious. I've had caviar served in what sounds like an identical two piece ice filled container, but never sorbet. Hey, on a retirement income I can still afford sorbet, but no chance of beluga! Wait. There's always the lottery. '-)

                                                                                                                                                                                    1. re: Caroline1

                                                                                                                                                                                      Yes, you got the idea completely. In most of the caviar servers of this style, that I have seen, the only difference has been the size of the set.

                                                                                                                                                                                      Ah yes, the lottery. Not THAT long ago, we did several caviar dishes to do a Champagne tasting. Unfortunately, too many did not like caviar, and even some did not like Champage. Why did the come? I think I'm still paying notes on that grocery bill, but hope to have it paid off by '10, if not sooner. Let's just say that wife and I brought all of the leftovers home from that party, and did use the remainders for other dishes - egg omeletes with caviar... tuna-salad sandwiches with caviar... you get the idea.


                                                                                                                                                                                  2. New Year's Eve some time in the 90s at Blue Angel in Philly. I friend who worked in their kitchen made a truffle sauce made from whole white truffles and truffle juice for our table. I poured it on everything that night it was so good (steak frites, scallops, steak tartare . . .) One of the most incredible things that I've ever eaten. I've had many entrees that included truffles, but I've never had anything so ridiculously pungent of them since. A dream.

                                                                                                                                                                                    1. Steak soup. Seriously. On my first trip to San Francisco in 1977, I had lunch at a place (the name of which I cannot of course recall) that served some sort of a cream soup with steak in it. Never had it before then, nor since. Every once in a while I remember it...well enough to be haunted by it...but just not well enough to ever recreate it.

                                                                                                                                                                                      Second item: Garlic Shrimp Pizza from Sammy's Woodfired Pizza in San Diego, 1999. Sauteéd mushrooms, bell peppers, red onion and roast garlic sauce, Shrimp of course; OMG a garlic-lover's delight! That one I remember distinctly and have (sort of) recreated here in NJ.

                                                                                                                                                                                      8 Replies
                                                                                                                                                                                      1. re: mcsheridan

                                                                                                                                                                                        Steak soup in SF in 1977....my.guess would be the long-gone PamPam's on Geary at Mason (just west of Union Square). I _think_ they were still there in '77. A favorite locals place, being open 24 hrs -- rare in those days. The food was in general unexceptional, but that steak soup was pretty good.

                                                                                                                                                                                        1. re: Steve Green

                                                                                                                                                                                          That's GOT to be the place! When I made my trip in '77, I stayed at the Bellevue Hotel (probably also gone, renamed or gone corporate) not far from Union Square.

                                                                                                                                                                                          I knew I hadn't dreamed it; I don't suppose you recall what was in it?

                                                                                                                                                                                          PS: Absolutely it was PamPam's
                                                                                                                                                                                          How many soups (or any foods) get mentioned in an obit?

                                                                                                                                                                                          PPS: May have found a recipe; perhaps not "The" recipe, but it's a start.

                                                                                                                                                                                          You Are The Best! I love this place!

                                                                                                                                                                                          1. re: mcsheridan

                                                                                                                                                                                            That recipe looks pretty close, except I don't remember any tomato in it. I started to read the recipe to my wife; I didn't get past the half-pound of butter before she said I could stop right there. :o)

                                                                                                                                                                                            Glad to be of help.

                                                                                                                                                                                            1. re: Steve Green

                                                                                                                                                                                              Jump to the end and tell her it makes a Gallon of Soup. 8 oz of butter isn't much spread over a gallon. :)

                                                                                                                                                                                              The good news for me is you can freeze it before you add the dairy. No way can can I deal with a gallon of soup alone without freezing a great deal of it.

                                                                                                                                                                                            2. re: mcsheridan

                                                                                                                                                                                              Here's the authentic PAMPAM steak soup recipe (according to a Mrs. Hughes, who says the recipe was in a local publication):


                                                                                                                                                                                              Steak Soup

                                                                                                                                                                                              By Mrs. Hughes

                                                                                                                                                                                              Total Time:
                                                                                                                                                                                              Prep Time:
                                                                                                                                                                                              Cook Time:
                                                                                                                                                                                              1 hrs 45 mins
                                                                                                                                                                                              15 mins
                                                                                                                                                                                              1 hrs 30 mins

                                                                                                                                                                                              Mrs. Hughes's Note:
                                                                                                                                                                                              This recipe comes from the Pam Pam Restaurant in San Francisco. It was in a local recipe pamphlet.


                                                                                                                                                                                              Yield: 4 quarts

                                                                                                                                                                                              1 lb round steak , finely chopped
                                                                                                                                                                                              1 onion , pureed
                                                                                                                                                                                              1 large carrot , pureed
                                                                                                                                                                                              3 stalks celery , pureed
                                                                                                                                                                                              1/2 lb butter
                                                                                                                                                                                              1 cup flour
                                                                                                                                                                                              3 1/2 cups tomatoes , diced or
                                                                                                                                                                                              2 cans stewed tomatoes , unseasoned
                                                                                                                                                                                              3 quarts beef stock
                                                                                                                                                                                              1 pinch salt
                                                                                                                                                                                              1 pinch pepper
                                                                                                                                                                                              1 1/2 tablespoons Accent seasoning
                                                                                                                                                                                              1 tablespoon Worcestershire sauce
                                                                                                                                                                                              1 1/2 cups half-and-half

                                                                                                                                                                                              Braise the meat and onion in a large pot.
                                                                                                                                                                                              Add all vegetables except tomatoes, butter, and flour.
                                                                                                                                                                                              Mix well and cook for 1 minutes.
                                                                                                                                                                                              Add tomatoes, beef stock, and all spices.
                                                                                                                                                                                              Simmer for about 1 hour, stirring frequently.
                                                                                                                                                                                              Add cream the last 5 minutes before removing from heat.
                                                                                                                                                                                              If mixture is too thick, add more beef stock and adjust seasonings.
                                                                                                                                                                                              This soup freezes well too.

                                                                                                                                                                                              Read more: http://www.food.com/recipe/steak-soup...


                                                                                                                                                                                            3. re: Steve Green

                                                                                                                                                                                              Wow, I had completely forgotten about PamPam's. We ate there a lot when I was a kid, after shopping in the square, and yes, I remember the steak soup!

                                                                                                                                                                                              1. re: cosmogrrl

                                                                                                                                                                                                I remember another S.F. place, SALMAGUNDI, that served unlimited bowls of soup alongside SF Sourdough. There were 5 selections to choose from a day, & one of its locations was near Union Square. That was an amazing concept & a delicious place for a meal!!

                                                                                                                                                                                                1. re: Jet

                                                                                                                                                                                                  I still miss Salmagundi. They used to have a recorded message that would recite the "soups of the day", so I could call and show up on the days they served my favorites. They dwindled down to one location on Kearny St. and then just disappeared with a note in the window thanking all the loyal customers -- this would have been around 1995 I think. I believe the Union Square location was replaced by a Starbucks; apparently there was a shortage of those in the neighborhood. Too bad they never published a cookbook -- I'd love to duplicate their cheese soup, also the chili.

                                                                                                                                                                                          2. Fava bean puree. Santorini, Greece. My honeymoon, August 2002. It was served as an appetizer in so many restaurants...the one that stands out in my mind is the Oia Cafe.

                                                                                                                                                                                            I swear I have searched high and low in so many Greek places since then and I have never found it again. I'm sure I could make it, and I have searched for the right recipe, but the problem is that I don't know what made it so good. The scenery was pretty good too...

                                                                                                                                                                                            2 Replies
                                                                                                                                                                                            1. re: valerie

                                                                                                                                                                                              I forgot about the fava bean puree when I was in Greece (I was in Santorini, too)! I think I might have a remedy for you. When I was there in 1998, I fell in love with the "fava" and bought a cookbook in Athens on my way home, which turned out to be a very good cookbook. The book is Rosemary Barron's Flavors of Greece, and she has recipes for "fava bean salata" made with both fresh and dried beans. I've posted it on this site before. Here's one of the recipes, adapted for canned beans, but you can make it with fresh or dried as well:

                                                                                                                                                                                              Fava Bean Salata:

                                                                                                                                                                                              2 Cans Butter Beans (14 oz cans) (reserve juice from can) [Note, you can do this with dried butter/fava beans, or, even better, fresh fava beans, as well, but it is excellent with the canned beans].
                                                                                                                                                                                              3 oz. extra virgin olive oil
                                                                                                                                                                                              1 med. onion, finely chopped
                                                                                                                                                                                              1 clove garlic, minced
                                                                                                                                                                                              1 med. carrot, finely diced
                                                                                                                                                                                              1/2 celery stalk, finely diced
                                                                                                                                                                                              1 bay leaf, crumbled
                                                                                                                                                                                              2-1/2 T. finely chopped parsely
                                                                                                                                                                                              Salt and freshly fround black pepper to taste
                                                                                                                                                                                              1 thick slice coarse-grain white bread, crust removed, soaked for 5 mins in 1-3 T. extra virgin olive oil (to taste)
                                                                                                                                                                                              Juice of 1 small lemon
                                                                                                                                                                                              Paprika for serving

                                                                                                                                                                                              Heat half the olive oil in a large frying pan. Saute the onions, carrot, garlic, celery and bay leaf over med.-low heat for 15-20 mins, or until dark golden brown, stirring occasionally with a wooden spoon.

                                                                                                                                                                                              Stir in 2 T. of the parsley, the salt, pepper, beans (and their liquid) and about 2-3 T water. Cook for a few minutes, until most of the liquid has evaporated.

                                                                                                                                                                                              Transfer to a food processor and add soaked bread. Puree, and with the machine running, add most of the remaining olive oil and about 2/3rds of the lemon juice and process until thick and smooth. Add a few T of water if the puree is too thick, and add salt, pepper, and additional olive oil or lemon juice to taste.

                                                                                                                                                                                              Serve sprinkled with remaining parsley and olive oil and the paprika. Great with toasted pita or french bread.

                                                                                                                                                                                            2. Grady and Meryl Nash's Hickory Pit bbq sauce. Gone but not forgotten.

                                                                                                                                                                                              1. Time I weighed in. Gone (either the establish or my physical presence):
                                                                                                                                                                                                My grandmother's kolbassi & pork ribs baked in kapusta, blini, and vereschaka before lent.
                                                                                                                                                                                                Hazelton, Pa, Pitz, a special of bread-like pizza eaten cold
                                                                                                                                                                                                Spezzi's Pizza, Sayreville, NJ, just can't find as good.
                                                                                                                                                                                                Yacco's Hot Dogs, Allentown, Pa., helped me last through end of semester exams.
                                                                                                                                                                                                Jaramillo's Mexicatessen, Grants, New Mexico, the red chile enchiladas w/ a fried egg.
                                                                                                                                                                                                Fried cod tongues and cheeks, whale steaks,so many types of herring, and hot dogs (polser) w/ shrimp salad on them in Stavanger, Norway.
                                                                                                                                                                                                Muisstaleipa (black bread), Rappu fest (cray fish), reindeer chops, Helsinki, Finland.
                                                                                                                                                                                                A good charassco w/ roasted udder, BBQ's chicken hearts, roasted iguana, and majadito in Santa Cruiz, Bolivia.
                                                                                                                                                                                                And the "coop dee grass" , hot pho at a surprised and rapidly evacuated VC camp in Nam. Got busted in rank for disobeying an order not to eat it, but after days, weeks, months of c-rats., it was worth it.
                                                                                                                                                                                                Carpe Chow Comrades in Food!

                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                1. re: Passadumkeg

                                                                                                                                                                                                  "Got busted in rank for disobeying an order not to eat it, but after days, weeks, months of c-rats., it was worth it." Passadumkeg

                                                                                                                                                                                                  THAT, ladies and gentlemen, is a Chow Hound! Give up a pay grade for a bowl of pho and not regret it. Incredible. '-)

                                                                                                                                                                                                2. Gone (for me) but not forgotten - not just once and then haunted

                                                                                                                                                                                                  Aunty Kiyo's ume boshi
                                                                                                                                                                                                  Tarijeno saltenas
                                                                                                                                                                                                  Mochi sata shoyu
                                                                                                                                                                                                  Karki's momos
                                                                                                                                                                                                  Pucallpa mahas at the "Inter"
                                                                                                                                                                                                  First great Cajamarca cuy
                                                                                                                                                                                                  Bierocks in elementary school
                                                                                                                                                                                                  First wife's enchiladas
                                                                                                                                                                                                  First bulalo Batangas

                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                  1. re: Sam Fujisaka

                                                                                                                                                                                                    Sam, how the Hell did for get saltenas, the real Bolivian drug, from El Horno in Santa Cruz!

                                                                                                                                                                                                    1. re: Passadumkeg

                                                                                                                                                                                                      Keg, it was you and your post that made me think of saltenas.

                                                                                                                                                                                                    2. re: Sam Fujisaka

                                                                                                                                                                                                      One year ago today. Gone but not forgotten - not just once and then haunted.

                                                                                                                                                                                                    3. A specific type of pomelo in Israel, pink and giant with huge cells that peeled off instead of eating it in sections . . ..

                                                                                                                                                                                                      Chocho y tostado in Ecuador - DELICIOUS, not to mention the fact that a bag from a street stall or market cost 5 cents . . ..

                                                                                                                                                                                                      3 Replies
                                                                                                                                                                                                      1. re: Cebca

                                                                                                                                                                                                        Oh, those pomelos! And the onion rolls on El Al. And the falafel near the Cardo in Jerusalem. And the best damn produce I've ever had. No wonder everyone eats salad for breakfast! I eat salad for breakfast too when I can get produce that tastes that good.

                                                                                                                                                                                                        1. re: TampaAurora

                                                                                                                                                                                                          Pomegranates from the trees, avocados like cream. Don't forget the shawarma on Ben Yehuda Street (unless you're a vegetarian). The place on the left that has no seats, though you can sit under the umbrellas in the middle if you can find a spot. My son will only eat vegetables in Israel! Can't get him to eat more than broccoli at home. Produce is incredible there. There is a hotel in Eilat called Agamim. Never mind that the sliding glass door opens into a delicious pool. Not a lot of Americans there. The salads are the joy of the day. The hot food is good, but those salads are a memory! I can't wait for August to visit again!

                                                                                                                                                                                                      2. I grew up in Salem, NH where there was this little hole in the wall store called Gourmet Take-Away. It was owned by a Lebonese family and they made the best food. The ultimate was the hummus with homemade Syrian bread. You would get a big tub of hummus with oil and paprika on top, a bag of freshly made Syrian bread, and a red onion. I have made dozens of hummus recipes, but none compare.

                                                                                                                                                                                                        1. Well, I had it more than once...but it still haunts me. When I was a teenager living in Mexico City, we joined a "Deportivo" (sports club...). We would often go there after school to swim or work out...and of course a snack was usually in order. The restaurant was fairly typical of such places...except for the molletes. I'm not sure if it was just that they had the perfect bolillo, or the perfect beans, or salsa, or what...(A mollete is a fresh-sliced bolillo - roll - topped with refried beans and queso and run under the broiler and served with fresh salsa cruda...). I just know that I still dream of those molletes (some people spell it mojetes).....

                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                          1. re: janetofreno

                                                                                                                                                                                                            umm....they were good, but not as good as the squash blossom quesadillas from La Senora de las quesadillas (who set up a tiny griddle on the street corner near our house on weekend nights...)

                                                                                                                                                                                                            1. re: susancinsf

                                                                                                                                                                                                              True...but for some reason the molletes haunt me more....maybe because I feel there is no chance of matching the quesadillas...but the molletes seem like they should be attainable! Does that make any sense??

                                                                                                                                                                                                          2. Broadalbin, NY, 1950's. Homemade ice cream shop. Scoop of lemon and scoop of chocolate. I dream about it sometimes. Haven't had lemon ice cream since. Also, the ham salad sandwich at the lunch counter at G.FOX Co. in Hartford, Ct. in the 60's.

                                                                                                                                                                                                            1. Moundsville, West Virginia ~~ in the 1960's at a family reunion. "Cherries in the Snow" someone made for the pot luck. No cake cubes, graham crackers IIRC (I was a little kid). I asked what it was, it was so good, and that is why I remember the name.

                                                                                                                                                                                                              San Luis Obispo, CA ~~ early 70's. Benjamin Franklin Electric Company. Yogurt Shakes so good, worth driving from Los Angeles.

                                                                                                                                                                                                              In another lifetime in the 80's went with another DH and while BFEC was still there, the yogurt shakes were a thing of the past. (((sob)))

                                                                                                                                                                                                              Los Angeles, CA ~~ Canape Robaire at now defunct Robaire's Restaurant on La Brea.

                                                                                                                                                                                                              1. OMG! How could I forget - Uglesich's soft-shell crab po-boy - I weep thinking about it. SO perfect. So well-fried, so delicious. I've never had crab that fresh-tasting. Uglesich's is closed now. I will never have that fabulous sandwich again...

                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                1. re: moh

                                                                                                                                                                                                                  A soft shell crab sandwich at Jensen's Market on corn rye. The seoul ( a honest error) food of my youth.

                                                                                                                                                                                                                2. mmm. i just remembered an oregon blackberry ice cream they used to sell at stewarts, in woodstock, when i was a kid. never had a fruit ice cream as good.....

                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                  1. re: thew

                                                                                                                                                                                                                    Oh, man! Stewart's coffee got me through grad school at SUNYA. Even better, I grew up in Schenectady on Stewart's Make Your Own Sundaes. That was when they had REAL hot fudge in the urn that you could pump yourself. It was the best hot fudge! The icecream was great, but it was a vehicle for the fudge. The condiments were all out for us to take as much as we wanted, and going back for seconds was soooo allowed. Wow! Thanks so much for an incredible memory! My mom still takes my kids to Stewart's. The "hot fudge" is behind the counter (as are the other condiments) and is more like chocolate sauce, though the ice cream is still good. The kids love going there with Grandma and Grandpa, and that's all that matters! (I had relatives in Kingston and Newburgh - I had a favorite pair of pants that I bought when my grandmother took me to Woodstock for a day!)

                                                                                                                                                                                                                    It's so much fun replying to an "up-stater"!

                                                                                                                                                                                                                  2. *drool* Yum* I remember two foods in particular, one was the most incredible 'French-Dip beef sandwich, it was on a 1 1/2 inch wide crispy-chewy baton like roll, with shaved beef and a cole slaw that was shaved, not sliced from cabbage, carrot, onion, with a mayonaise that Johnny's used to make on-site. When you dunked the end of that sanwich into the Au Jus gravy and bit into that sandwich, the crusty bread just broke and the hot beefy juices and cole slaw just simply had a "Mardi Gras" parade all the way down the Red Lane!!! That was the most fabulous sandwich I have ever had! I must have eaten 100's of them while in college! Alas, Johnny's is gone now, along with the French Dip Sandwich that was sold for a buck fifty!
                                                                                                                                                                                                                    Second most memorable....... My Aunt Margie's Huckleberry pie! She had a dark brown crust, made with brown sugar, that just flaked and flaked and flaked! The huckleberries were sweetened with honey. The combination of her flaky brown crust and the honeyed huckleberries were richer than Baklava!
                                                                                                                                                                                                                    Oh yeah! those two items still stand out even after 40 years!

                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                    1. re: TransplantedCajun

                                                                                                                                                                                                                      That roll sounds like a french ficelle. Our local European-style bakery sells them but I've never thought of using them for sandwiches, I usually cut them into thin rounds for canapes. I'll have to try that.

                                                                                                                                                                                                                    2. #1 When I was in elementary school in a town in Iowa, all the butchers and bakers were Czechs. Whenever we got a nickle, which was very seldom in those days, others would buy candy or ice cream. I always got a thick slab of sausage and nibbled it all the way home. Been looking for this bologna ever since..not to be found.
                                                                                                                                                                                                                      #2 My parents lived on the coast in Mexico for years after I was grown. My children and I would visit often. I'd always take my dad a box of cigars and in return he always had ready for me a 5lb bag of sea bass that he had caught, meticulously boned and smoked.
                                                                                                                                                                                                                      Sea Bass is gone, so is Dad.
                                                                                                                                                                                                                      #3 Mulberries from the tree in my front yard in Los Angeles. Kids weren't allowed to eat them without taking off their shirts. I have difficulty finding fresh mulberries these days.

                                                                                                                                                                                                                      1. not a food, but a chef.

                                                                                                                                                                                                                        there used to be a japanese place on the UES of manhattan called sesumi. the owner/sushi chef was a master - he used to serve a lobster tail sashimi that had the front half of the lobster still alive while you ate it. mmmmmmmmmm

                                                                                                                                                                                                                        if ANYONE knows what happened to him - i NEED to know

                                                                                                                                                                                                                        1. Acorn jelly in a tiny restaurant (run out of someone's house) in a remote mountainous part of Korea - somewhere south of Seoul is all I remember. We were on a family trip and I must have been 7 or 8. It had amazingly deep acorn flavor and the sauce was incredible. It was the middle of summer and it was so refreshing and delicious. I think of that experience every time I have acorn jelly but none have been even close to being that good. Here's a pic of what I'm talking about.


                                                                                                                                                                                                                          1. Way back when, I guess it must have been the late 70's and my first trip to France. We had dinner on the first night of our vacation in a teeny little restaurant in Autun. I ordered the mussels with Aioli. I had never tasted either. It was Love at first taste for both items and I have never been able to reconstruct that meal, try as I might.
                                                                                                                                                                                                                            Having mussels this evening,in a saffron cream, which is why I think the original dish came to mind.

                                                                                                                                                                                                                            1. In 2003 I was working in the cafeteria at John Abbott College during the summer, they rented out the dining hall and catered. One time there was this big gathering with people from all over the world, and they had brought in food from 2 different restaurants here in Montreal to cater to them. One was Dad's Bagels with indian food, and another one was an African place, don't remember the name, although I suspect it might be the place near Dad's Bagels on Sherbrooke. But WOW did they ever have the most amaaaazing grilled Tilapia!! We weren't allowed to have any of the food until after everything was done, and sadly (but unsurprisingly) there was no tilapia left except for half a portion I found leftover on a plate I cleared later in the evening, which, I'll admit, I ate lol. But it was soooo worth it, it was amazing! I really have to go to that African place on Sherbrooke West to find out if they have it... Loll me and the 2 other guys in the dish room were having a ball draining all the half-full wine glasses that were coming through after they cleared the dining hall, good times! Lolll, if my boss noticed (which I can't imagine he couldn't have lol) he didn't say anything, he even gave us the leftover couple of bottles in the case at the end of the evening :D

                                                                                                                                                                                                                              1. The three-euro Moscato d'Asti that all the Di per Di's in my Torinese neighbourhood carried. No fifty-euro Moscato compares. I used to drink a bottle almost every evening.

                                                                                                                                                                                                                                Also, Tim Horton's "Beverly Hills" doughnuts.

                                                                                                                                                                                                                                1. World street food. A riisi piraka w/ 2 nakki (a meat pastry w/ 2 hot dogs stuffed in.) in Helsinki, a polser (hot dog) w/ shrimp salad topping in Norway, grilled chicken hearts, pork sandwiches, or spicy panchito hot dogs in Santa Cruz Bolivia, roasted grubs in the market in Seoul.

                                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                                  1. re: Passadumkeg

                                                                                                                                                                                                                                    "roasted grubs in the market in Seoul."

                                                                                                                                                                                                                                    Oh Passa! Please don't tell me you aren't talking about bundaegi, the silk worm larvae dish... I can eat almost anything, but I will never eat one of these things again! Crunchy and gritty, with an odd odour and a soft yet gritty interior, a smoky metallic taste, a bitter afteredge. Texture, taste, odor, all terrible. I will agree the food is haunting, but in a Poltergeist way. If I never find them again, I will be just fine thank you....

                                                                                                                                                                                                                                    1. re: moh

                                                                                                                                                                                                                                      Gee, have you been talking to my wife? One month from today we're in Seoul and I get to hold my beautiful brillant looking grandson, Taebaek.
                                                                                                                                                                                                                                      Pork back bone soup, had it once as a hangover soup and love it>
                                                                                                                                                                                                                                      Bulgogi too, just ain't the same in the states.
                                                                                                                                                                                                                                      Thank god for So Ju, cause I just can't get used to the very weak and watery Korean beers.
                                                                                                                                                                                                                                      Love the live octopus too.

                                                                                                                                                                                                                                      1. re: Passadumkeg

                                                                                                                                                                                                                                        I'm sure you'll have a great trip! Such a great reason to visit too. You can never start too soon in the indoctrination of Chowhound pup... Slurp back a bowl of the pork neck bone soup for me, I lived on that stuff when we were in Seoul. And enjoy the kimchi!

                                                                                                                                                                                                                                        1. re: moh

                                                                                                                                                                                                                                          We visited Seoul and my son who lives there teaching English in a Korean University in Seoul in 2008. I loved the way we picked out our meat and then cooked it on a grill in the middle of the table at a little family run restaurant near his apartment! The sides they served were wonderful and I loved the many kinds of Kimchi we had when we were there! I am still fascinated by Korean food and dishes and still learning how to prepare some of them.

                                                                                                                                                                                                                                    1. re: Antochius

                                                                                                                                                                                                                                      Eaten during the huge blackout of the Northeast way back. It was one of my favorite childhood dishes! I can still taste those creamy noodles wrapping around my tongue. How could something so good have come from a box?

                                                                                                                                                                                                                                      1. re: Antochius

                                                                                                                                                                                                                                        I loved the Noodles Romanoff!! I totaly agree!!

                                                                                                                                                                                                                                        1. re: christy1122

                                                                                                                                                                                                                                          I found this recipe on the Betty Crocker Forum, commenters seem to think it tastes like the original:

                                                                                                                                                                                                                                          Noodles Romanoff that tastes like the old Betty Crocker® two-step preparation Noodles Romanoff in the box

                                                                                                                                                                                                                                          1 pot of boiling, salted water
                                                                                                                                                                                                                                          6 ounces (170 grams) of dry uncooked egg noodles. It's best if you use medium egg noodles (. what Golden Grain calls "fettucine"), not wide or extra-wide, because these best approximate the size and thinness of the noodles Betty Crocker used to use. 6 ounces of these kinds of noodles works out to about 3 cups if you go by volume
                                                                                                                                                                                                                                          1/2 cup (120 ml) of sour cream (I use lowfat or fat-free sour cream so that I don't go over the . . of fat in one meal, but a purist has informed me that anything but the regular old high-fat variety of sour cream has a strange aftertaste). If 1/2 cup is too sour-creamy for you, reduce the amount of sour cream to 1/3 cup and make up for it by adding 1/6 cup of milk
                                                                                                                                                                                                                                          1/4 cup (60 ml) Kraft® day-glow-orange Macaroni & Cheese cheese powder (you can buy it in tubes that look like those green tubes of Kraft® grated parmesan cheese except they're blue; I see them on the shelves at Safeway, but that might just be a northern California thing. 60 ml works out to a little over 1/3 of an 85-gram tube full). If you can't find this stuff anywhere, use one full packet of the cheese powder from a box of Kraft® Macaroni & Cheese Dinner
                                                                                                                                                                                                                                          1 clove of garlic (maybe less), or 1/8 teaspoon (½ ml) garlic powder
                                                                                                                                                                                                                                          1/8-1/4 teaspoon (1 ml) of onion powder —OR— 1 tablespoon (15 ml) of freshly-chopped chives —OR— 1 teaspoon (5 ml) of those freeze-dried chives you can get in the spice aisle
                                                                                                                                                                                                                                          2 tablespoons (30 ml) of butter or margarine (you can reduce it to 1 tablespoon if you're worried about your saturated/trans fat intake, but don't omit it entirely)
                                                                                                                                                                                                                                          Boil the noodles in the boiling, salted water until they're the same consistency you used to like when making Noodles Romanoff in a box. Drain the noodles, keeping them in the same pot you cooked them in (that way you'll only have to wash one pot when you're done). While the noodles are still hot, rub the butter or margarine around on them until all (or most) of it melts, then stir in the Kraft® day-glow-orange cheese powder, then dump all the other ingredients into the pot with the noodles and stir until the mixture is homogeneous. (Except the chives won't be homogeneous, of course, because they don't dissolve.)
                                                                                                                                                                                                                                          Add ground black pepper to taste. I recommend super-finely-ground black pepper, not those coarse crunchy pepper chunks that seem to be so trendy nowadays. If there's any left over when you're done eating, put the pot in the 'fridge; when you re-heat it later, add a dash of milk and put the pot on the stove over medium-low heat, stirring frequently.


                                                                                                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                                                                                                            CM: Wow - I have not had Noodles Romanoff in many, many years - and I always loved that stuff! Now that makes me want to run out and get the stuff to make it! Thank you for that recipe!!!!

                                                                                                                                                                                                                                      2. As a child of about eight, my mom would pack up the five children and go to the farm, east of Austin. On the way (from Dallas), we invariably stopped in Waco, near what was one of Texas' few roundabouts, or "circles", as we called them, or stopped in Temple, and bought tamales from the street vendors. We'd find a park or some place nearby to eat them. Wonder why I like Mexican food so much?
                                                                                                                                                                                                                                        Really hard to find those fresh "fingerling" tamales anymore.

                                                                                                                                                                                                                                        1. Cheddar cheese vegetable soup from an italian restaurant in Richmond, VA. Whenever I see something similiar on the menu, I have to order it, but it's just not the same.

                                                                                                                                                                                                                                          Cheese toast from an office park deli (flat pita, brushed with flavored oil, topped with sharp cheddar and hot banana peppers) - I've tried to recreate it at home, but whatever was in that oil made it special.

                                                                                                                                                                                                                                          Scarp's chicken wings in South Buffalo. These weren't the regular Buffalo chicken wings. They were lightly breaded and slightly sweet. I haven't had one in 22 years, but I can still taste them.

                                                                                                                                                                                                                                          1. The old original Capital Grill on 6th St. in Austin, long gone, actually grilled over real mesquite wood. I had a baby coho salmon cooked over mesquite 23 years ago, that was the best fish I have ever eaten.

                                                                                                                                                                                                                                            1. Burbot caviar on buckwheat blini w/ sour cream and diced onion. Hard to believe I used to split a 5 gal. bucket of burbot caviar w/ a Finnish buddy.
                                                                                                                                                                                                                                              A Rapu fest. Easting crayfish in Finland outside by the midnight sun w/ chasers of iced
                                                                                                                                                                                                                                              Finlandia vodka.

                                                                                                                                                                                                                                              6 Replies
                                                                                                                                                                                                                                              1. re: Passadumkeg

                                                                                                                                                                                                                                                Nothing, nothing, nothing in the world like dill-y crayfish and rye bread after sauna at Midsummer, eikö niin? That's livin".


                                                                                                                                                                                                                                                1. re: cayjohan

                                                                                                                                                                                                                                                  Hyvaa, hyvaa!

                                                                                                                                                                                                                                                  Grilli makara and beer after a wicked hot sauna ain't too shabby either. Don'ytforget the viita!

                                                                                                                                                                                                                                                  1. re: Passadumkeg

                                                                                                                                                                                                                                                    Heh! Whoever said the Finns were *reserved* has never experienced these sauna/feast evenings! :-) Another perfect dish for it: the mäti roe. <rrrr> Cay

                                                                                                                                                                                                                                                2. re: Passadumkeg

                                                                                                                                                                                                                                                  Your post reminded me of a decadence the likes of which I know I will never experience again in my lifetime. In March of 1992, when I was 24, my grandmother, who was a regular cruiser, took me on a four week cruise through the Panama Canal on the Royal Viking Line. My mother had passed away earlier in the year, shortly after I had quit my job in NYC to move home to be with her, and the trip was sort of a healing period for both of us before I went away to law school that fall. The Royal Viking Line in the 1980s and early 90s was Scandanavian-run, and was the best cruise ship fleet out there. The trip we were on was the maiden voyage of the Royal Viking Queen, a smaller ship which only had suites for staterooms and accomodated around 200 passengers. I was the youngest passenger on the ship by far (the next youngest was the second wife of a retired gentleman, and she was 45, we soon became fast friends :-), and at dinner, there was the option to order caviar as an appetizer. It was beluga, and while it was not on the menu, it was available every night, and NOT at an extra charge. I ordered it every night, along with one of my grandmother's friends who was seated at our table. In private, my grandmother would chide me for being extravagant and gluttonous, and with the reasoning of an immature 20-something, I was like, "we aren't paying extra for it, and your friend does it, so why shouldn't I?" And so I ordered it, every night we were not in port for dinner, which was most of the trip. It was the most delicious thing, salty, tangy, complex, nutty, and perfectly served, chilled in a silver serving vessal with a horn cavair spoon, buckwheat blinis, and chopped egg and onion on the side. At the time, I had NO IDEA how lucky I was, and in the years since, have never eaten caviar of that quality and in general, have eaten very little decent caviar at all, due to both the exhorbitant prices and the precipitous decline of the Caspian sturgeons since that time.

                                                                                                                                                                                                                                                    1. re: DanaB

                                                                                                                                                                                                                                                      Thanks, Dana. My beluga days were in commie Russia in '69-'70; so young and naive (and drunk). Haven't had it since.

                                                                                                                                                                                                                                                  1. Amaretto ice cream / gelato. I've actually been able to find it again, but not in a very convenient place. The first time was in 2000 at Tepoznieves, an ice cream store from Tepoztlán, Mexico, near Cuernavaca. This place had some funky flavors, including lettuce or carrot.

                                                                                                                                                                                                                                                    In 2006, during my honeymoon, I found some amaretto gelato in Paris -- not made simply with amaretti cookies, but real amaretto flavor. To this day, I think of amaretto as such as underappreciated flavor. So memorable that I just eyeballed it on a map: http://www.amorino.fr/ near Jardin du Luxembourg.

                                                                                                                                                                                                                                                    1. I grew up in San Jose, CA..there was a shopping center at the corner of Williams and Winchester blvd. I think there was a Mayfair Market and El Torrito in the center. There was also this very small ice cream by the dry cleaner and dounut shop. They made the VERY BEST toasted almond ice cream. That darn ice cream started me on a Toasted Almond Ice Cream search...hard to find..now evern harder since Dryer's discontinued their flavor. I'm bummed....who make Toasted Almond Ice Cream now????????

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                                                                                                                                                                                                                                                      1. re: energy

                                                                                                                                                                                                                                                        Fenton's in Oakland still has Toasted Almond ice cream. IMHO it's better than Dreyer's.

                                                                                                                                                                                                                                                        1. re: cosmogrrl

                                                                                                                                                                                                                                                          Oh my! I still remember getting hot fudge sundaes with toasted almond ice cream from Fenton's 20 years ago. TO DIE FOR!

                                                                                                                                                                                                                                                          1. re: jackiecat

                                                                                                                                                                                                                                                            An old post but have to agree....loved the Fenton's toasted almond hot fudge sundae!

                                                                                                                                                                                                                                                      2. The bread at Bella Donna in NYC...tiny BYO pasta place on the UES. Best bread EVER! Anyone else rememeber it?

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                                                                                                                                                                                                                                                        1. re: mom22tots

                                                                                                                                                                                                                                                          For me it was something called Hot Patty in the Bahamas. We had it years ago while waiting for a connecting flight in the Nassau airport. It’s just some sort of soupy ground meat, possibly with a little melted cheese, encased in a non-flaky pastry disk, but it was one of the most delicious things I’ve ever had (and no I wasn’t ravenously hungry or deranged with jetlag). I spent the whole vacation talking about getting another Hot Patty on the way home. My husband, who was not under the same spell, was patient. At the end of the week I pretty much burst out of the plane in Nassau, only to see the Hot Patty stand on the wrong side of a glass security divider.

                                                                                                                                                                                                                                                          1. re: extrasalty

                                                                                                                                                                                                                                                            A crispy beef empanada at a little cafe at El Mitad del Mundo outside of Quito, Ecuador.

                                                                                                                                                                                                                                                            1. re: extrasalty

                                                                                                                                                                                                                                                              Having lived in S. Fla. most of my life I often ate what was called Jamacia pattys. Crispy round crust , soupy well seasoned groung meat. Yup thats them Havent had on in abot 10 years but the cajuns make a meat pie thats pretty close.

                                                                                                                                                                                                                                                              1. re: swampwitch

                                                                                                                                                                                                                                                                south florida as in southeast florida around miami? i'm from s.w. florida, and am not familiar with those. you have jamaicans there, whereas on the gulf coast, not so much at all.

                                                                                                                                                                                                                                                          2. I spent the first part of my childhood in Hong Kong (this was during the early 80s). There used to be a couple of street vendors in these little wheeled carts that made these crepe-like snacks. They were fresh crepes with a little bit of shaved coconut and some kind of sugar inside. I can still remember my relatives taking me out at night, where I'd see the little lit cart by the roadside, the smell of the hot pan and coconut in the air, the wrinkly old man handing me a fresh one with his grubby hands. Heaven.

                                                                                                                                                                                                                                                            Years later, they city banned street food and moved all food vendors indoors, mostly inside public markets. But I never found those crepes again, after many visits back. I also never found out the proper name for those crepes. Every now and then, when I pass by a Filipino bakery in the city, I catch a whiff of something in the air that reminds me of those crepes and it always makes me stop and do a double-take.

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                                                                                                                                                                                                                                                            1. re: kidpresentable

                                                                                                                                                                                                                                                              Filipino bakery in Vancouver or in Hong Kong?

                                                                                                                                                                                                                                                              1. re: Sam Fujisaka

                                                                                                                                                                                                                                                                There's a Filipino bakery in Vancouver called Goldilocks on Broadway and Fir. Great sweets!

                                                                                                                                                                                                                                                            2. I have two food experiences that i still think about:
                                                                                                                                                                                                                                                              the first comes form my mother who is a fantastic cook. i was at sleep away camp and when my parents came to visit she brought me a slice of a white chocolate cheesecake she had made the night before. it was topped with an incredibly raspberry sauce. maybe it was the prolonged exposure to camp food, but it was divine. something about the subtle white chocolate with the vibrant raspberry...just wonderful!

                                                                                                                                                                                                                                                              my second "haunting" food experience came when we traveled to southern Germany. in a tiny little converted house we stopped for dinner and along with my main course came a heaping helping of buttery, warm spaetzle with little flecks of parsley. they were the epitome of comfort food.

                                                                                                                                                                                                                                                              1. My family and I drove around Mexico in our car in 1967. I ordered chicken chalupas with a green sauce at Sanborn's "House of Tile" in Mexico City. I have had chalupas since, trying to duplicate the experience, but they were nothing like what I had there: shredded moist chicken on a corn tortilla with the edges rather cripsy, due to being run under a broiler, a garlicky and spicy green sauce underneath, some sort of white Mexican cheese on top (goat cheese?) covering cilantro and maybe chopped onion, with a large puddle of liquid Mexican cream (?) on top, which melded with the cheese.

                                                                                                                                                                                                                                                                Maybe they are still serving it at Sanborn's to this day, but I have found nothing like it in the United States and I haven't been back to Mexico since 1972.

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                                                                                                                                                                                                                                                                1. re: gfr1111

                                                                                                                                                                                                                                                                  You are better than I. We drove down the west coast of Mexico and back up the east. I remember a lot of delicious shrimp dishes and moles, bur maybe too much mezcal and pulque and fogged (a euphanism for dead brain cells) my memory. The trip did, however, change for ever my attitude about and desire for Mexican food forever.
                                                                                                                                                                                                                                                                  Mole, mole, I want mole!

                                                                                                                                                                                                                                                                  1. re: gfr1111

                                                                                                                                                                                                                                                                    gfr1111, Sanborn's is my only vote on the "What foreign chains would you like to see in the US".They are still just as good, and their bakery and desserts are even better now! They are clustered around Mexico City and are the place of choice for "power breakfasts". But they would be an instant hit in any American city.

                                                                                                                                                                                                                                                                    1. re: gfr1111

                                                                                                                                                                                                                                                                      the enchiladas suizas at Sanborn's were also justifiably famous, back in the late sixties, early seventies...haven't eaten there in about 15 or 20 years myself, so can't vouch for them currently, but I'd definitely go back to try them.

                                                                                                                                                                                                                                                                    2. About 15 years ago I stumbled upon an incredible vegetarian wrap simply called "cheddar curry" sold at a music festival by a local purveyor in Guelph, Ontario. It was (to my fading recollection) a chickpea based filling with a mildly spicy, creamy cheddary-curry sauce unlike anything I've ever tasted . I typically abhor wraps, yet this was divine (if such a word can even be used to describe something otherwise so pedestrian). Googling has yielded no leads on this mysterious food. Alas, I have come to accept that it was a once in a lifetime experience.

                                                                                                                                                                                                                                                                      1. In the 70's, for my last 2 years at UConn I lived in a small dorm where the chef thought our eating should be as much as part of our education as our classes. We had wonderful meals and got introduced to many different types of food. He was also very frugal and turned leftovers into delicious soups for lunch the next day. To this day I miss his Chicken a la Reina, sort of a creamy chicken soup with rice.

                                                                                                                                                                                                                                                                        1. Nothing fancy for me. Just a couple of experiences that have never been reproduced in Toronto. Toby's Good Eats burgers (any of them, but the Courage was my fave) with cheesy, chunky fries and thick Hagen Daaz milkshakes. The potato-flour-crust pizzas made at a little hole in the wall at the corner of Midland and Eglinton called Cavoto's back in the 70's. Never had a pizza that good before or since in my city.

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                                                                                                                                                                                                                                                                          1. re: Googs

                                                                                                                                                                                                                                                                            I loved Toby's fries with that cheese sauce!!!!

                                                                                                                                                                                                                                                                            1. re: jeanmarieok

                                                                                                                                                                                                                                                                              That cheese sauce was laced with crack. I'm sure of it. ;-) I didn't even like the wedge fries that much, but I'd have dipped wood chips in that sauce. The fries were just the vehicle for the sauce.

                                                                                                                                                                                                                                                                          2. Just remembered another one: grapefruit & apples. This was a dish available off of the massively-loaded breakfast 'cart' at the very posh Newton Hotel in Nairn, Scotland.

                                                                                                                                                                                                                                                                            My dad, my sister and I spent two weeks there in the early 80s, arriving hopelessly underdressed (the cost of the vacation should've been a dead give-away to my dad, but...)

                                                                                                                                                                                                                                                                            Every morning, there were several breakfast carts with all kinds of nice stuff to choose from, a 3-5 course lunch, tea time, a 5-course dinner, and after-dinner coffee service with petit-fours, etc. Unfortunately, at that point my chow-nicity hadn't quite developed yet, so I was overwhelmed by most of it. Sigh.

                                                                                                                                                                                                                                                                            But the grapefruit & apples dish, similar to a compote, was so fab I had it every morning... is it a British / Scottish thing?

                                                                                                                                                                                                                                                                            1. What a great thread!
                                                                                                                                                                                                                                                                              About 25 years ago, at the Flamingo in Vegas, in the main restaurant the soup of the day was a creamy chicken and avocado. Rich, savoury, mellow and complex, and absolutely
                                                                                                                                                                                                                                                                              the best soup I've ever had. I've spent many a chicken carcass trying to replicate it.

                                                                                                                                                                                                                                                                              1. lol....I just thought of one. In the spring of 1972 I was living in the Co-op Dorm in UC Davis...we shared meals and chores...and bought our own food...and since there were only about 70 people living there the food was much better than standard dorm stuff....

                                                                                                                                                                                                                                                                                We also ran a little late-night cafe in the dorm kitchen, and would make snacks and stuff for folks living in the "big dorms" who were craving real food. Our specialty was a sandwich: basically a grilled cheese on wheat..but the cheese was good cheddar, and sliced tomatoes and grilled mushrooms went into the mix as well. They were always so good....Maybe someone who lived in Unit III in Davis in the early 70s can remember what they were called..My memory is that someone's name was attached to it.

                                                                                                                                                                                                                                                                                Funny, it should be a simple treat to reproduce, but it isn't the same. Maybe you need a night of studying followed by a good case of the munchies to appreciate it....

                                                                                                                                                                                                                                                                                1. Three, all from my honeymoon:

                                                                                                                                                                                                                                                                                  Fresh sardines, grilled quayside in Portimao, Portugal. Served with a simple green salad, boiled potatoes, and a glass of vinho verde. Anyone who doesn't like fish should try these - or maybe not, it might spoil you on other fish forever!

                                                                                                                                                                                                                                                                                  Souffle potatoes at the eponymous restaurant in Madrid - little pillows of joy! Potatoes deep fried once, left to cool slightly, and then plunged into hotter oil, which makes them puff up into the perfect cross of french fry and potato chip. Tried to make them at home a few times, always failed.

                                                                                                                                                                                                                                                                                  On the train from Paris to Lisbon - In Paris, we picked up some local pate, ham, cheese, and two ficelle. On the train, we had an impromptu picnic in our compartment. The texture of the ficelle was the outstanding part - crispy enough that there was some bite, but with a soft yielding crumb. The funny part was we shared our compartment with a French gentleman. As we were rolling through the vineyards of Bordeaux, I opened a bottle of wine that our stewardess on our Toronto-Paris flight had given us to celebrate our honeymoon. It was a California cab. I distinctly remember the gentleman lowering his copy of Le Monde for a moment. After he saw what I was doing, his eyes met mine for a millisecond with just the faint glimmering of contempt. He re-raised his paper, and later left without ever speaking to us.

                                                                                                                                                                                                                                                                                  1. There was a place on Pico Blvd. in Santa Monica CAlifornia called "Pickle Bills" that was sold in the early 70's and became a McDonalds. They were around since WW2 and lots of Dogulas aircraft employees ate there, the best hot roast beef sandwiches anywhere, especially the gravy, I cannot duplicate it.

                                                                                                                                                                                                                                                                                    Also at University High School in West Los Angeles was the Sloppy Joes, hamburger base with a tomato based sauce served on a hamburger bun, kind of tangy with a tiny bit of sweetness, cant duplicat it either.

                                                                                                                                                                                                                                                                                    1. When I was an adolescent, I had the chance to spend two years in Paris. As an impoverished student, I often ate at cheap student restaurants near the University.

                                                                                                                                                                                                                                                                                      One night I was eating at one with a Parisian friend. I was remarking on the prevalence of horsemeat butchers in Patris, adding that I could never bring myself to eat horsemeat, all the while eating what seemed like a very tender, juicy steak. My friend said nothing, but just pointed at my steak, and smiled.

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                                                                                                                                                                                                                                                                                      1. re: ekammin

                                                                                                                                                                                                                                                                                        How many times I would have wished at the window that my 5 bucks would have bought a nice, lean sandwich rather than a ticket on a pony that was so slow they had to pay the jockey overtime.

                                                                                                                                                                                                                                                                                      2. I am not fond of most citrus fruits, however, I did a presentation for career day at a school where my older sister taught and in the same class, a woman from UC Riverside was also doing a presentation. She brought in a 'new' fruit, called, I believe, an orangelo. I can't remember what they had crossed to make it, only that it looked like a pommelo, but tasted very sweet. I look in produce sections all the time, but I have never ever seen one.

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                                                                                                                                                                                                                                                                                        1. re: renowynn

                                                                                                                                                                                                                                                                                          Whilst backpacking around the US for 3 months 4 summers ago my friend and I stumbled upon a cafe near our hostel in Charleston, South Carolina. We ordered lunch (half a sandwich and salad - so cheap compared to what we had been spending in other cities as we travelled down from NYC). It was a marinated chicken salad sandwich with tomato and it was the best sandwich I have ever tasted. I will never forget the taste of that tomato - it was like I had never tasted tomato before and that was what it was meant to be like! Without speaking I offered my friend a bite and our eyes met in total understanding and agreement. We still talk about that sandwich to this day, back in London.

                                                                                                                                                                                                                                                                                          1. re: SissyGreen

                                                                                                                                                                                                                                                                                            Yes, THAT is what a tomato is SUPPOSED to taste like!

                                                                                                                                                                                                                                                                                            Those kind of experiences make me marvel that the world still eats, say, tomatoes in their less brilliant representation. They can go on for years with bad, under-ripened, anemic tomatoes because of some distant memory or vague notion that it's a tasty food, when it's not at all ... unless it is the kind of tomato of which you speak.

                                                                                                                                                                                                                                                                                            1. re: Cinnamon

                                                                                                                                                                                                                                                                                              many foods have similar issues, constantly being eaten and assumed to taste like their out-of-season, shipped-from-miles-away, picked-unripe specimens - strawberries come to mind . . . but I think tomatoes are the worst offender in this class. It's at the point where I really won't eat tomatoes out of season (I'm in California, so I can afford to be snobby like that).

                                                                                                                                                                                                                                                                                              Growing up in CT, my mom would always whine about the tomatoes and I didn't get what the big deal was - to me they were just a gross vegetable. It wasn't until I had tasted some homegrowns in CT, and of course now in CA, that I learned to appreciate the raw tomato.

                                                                                                                                                                                                                                                                                              1. re: Cebca

                                                                                                                                                                                                                                                                                                Being so tired of tasteless tomatoes, I'm in the process of growing several different varieties from seed (NOT Big Boy, Beefsteak, or Celebrity). The seedlings are due for transplanting into the ground, so stay tuned for further details.

                                                                                                                                                                                                                                                                                        2. Oh. At a tiny place on a back street in Lisbon several years ago - I don't know if it even had a name. Nor a menu; the specialty was a rice dish with seafood - rice, clams, shrimp, squid, chunks of fish, all superlatively fresh and baked together in an absolutely delicious conglomeration. Not like paella, it was in a deep bowl, and no saffron; not sure what the spices were, if any. Just tasted of the sea. I went back again a couple of times while I was there, but have never found anything since that was quite as good.

                                                                                                                                                                                                                                                                                          1. A hamburger I had on my honeymoon at Sam Lords Castle in Barbados 27 yrs ago. It was to die for.
                                                                                                                                                                                                                                                                                            A simple dish of home made pasta, garlic, oil and LOTS of truffles in a casual restaurant in Pienza, Italy.
                                                                                                                                                                                                                                                                                            The veal parm. we had at this 1 neighborhood italian restaurant in Queens, that has been gone for many, many years.
                                                                                                                                                                                                                                                                                            Gelato we had in a tiny place in Rome, on a side street by the Spanish Steps. God I love gelato.

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                                                                                                                                                                                                                                                                                            1. re: synergy

                                                                                                                                                                                                                                                                                              Reminds me of the "Grand Marnier Mousse" served at Josef's in Barbados that we would savor. In order to assure yourself of a taste...you had to reserve 2 as soon as you were seated. The restaurant is still there...but sadly I don't believe it is on the menu.I have tried to duplicate this dish at home as an elegant dinner dessert...the results have been fairly close but perhaps to have it served on the Glorious shores of Barbados is key.

                                                                                                                                                                                                                                                                                              1. re: easily amused

                                                                                                                                                                                                                                                                                                Having anything served to you on the shores of Barbados always improves the flavor in my book :-)

                                                                                                                                                                                                                                                                                            2. Found at a "Mediterranean" deli in Colorado Springs, CO:

                                                                                                                                                                                                                                                                                              It was more than Mediterranean food. There were also some groceries from all over the Middle East, Eastern Europe and Russia. We bought a jar of pickled mango (yes I know Indian). Maybe because it was my first taste of it but it was exquisite. I used it in marinades, as a condiment and in side dishes.

                                                                                                                                                                                                                                                                                              I've found other pickled mangoes since then but nothing quite like those.

                                                                                                                                                                                                                                                                                              1. Milk ice cream. I spent most of a summer in Japan during high school, and had plenty ice cream flavors (green tea, red bean, ginger) that are very easy to find on this side of the world. The closest I've found to the milk flavor is sweet cream, and it is nothing like the pure taste I'm looking for.

                                                                                                                                                                                                                                                                                                The melon shaved ice was really good, too. We had a little tube of condensed milk to top the pile of ice with. Mmm. They did summer right over there.

                                                                                                                                                                                                                                                                                                1. HOW DID I FORGET?

                                                                                                                                                                                                                                                                                                  Almond-flavoured rice milk from Italian health food stores. I can get rice milk and almond milk here, but not almond-flavoured rice milk.

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                                                                                                                                                                                                                                                                                                  1. re: Jetgirly

                                                                                                                                                                                                                                                                                                    Try a freezer ice cream maker, cheaper too.

                                                                                                                                                                                                                                                                                                    1. re: Passadumkeg

                                                                                                                                                                                                                                                                                                      Or almond extract or oil in rice milk?

                                                                                                                                                                                                                                                                                                  2. Seafood pizza on the island of Moorea in the pacific. Local guide took us there by boat but then we had to walk about 1/4 mile thru shallow water to the beach, all the while paying attention not to step on a stone fish (painful not deadly). The pizza place was little more than a trailer in a tropical grove with a big fired pizza oven. The owner/cook was maybe italian or french. The pizza was just amazing, tons of unknown and known seafood, very little cheese and a great crispy crust. Never saw or heard of pizza like it!!!!

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                                                                                                                                                                                                                                                                                                    1. re: ElsieB

                                                                                                                                                                                                                                                                                                      Reminds me of the Best Pizza I ever had in Northern Italy in a small town near where we lived. It too was a "Seafood Pizza" that was mostly clams and mussels! There was No tomato sauce on the pizza, and I think it was just the mussels and clams that had been sauteed with olive oil and garlic. It was then spread on the dough and covered lightly with a blend of cheeses and baked in a brick wood fired oven! It was by far the Best Pizza I ever had! The Best Calzone I ever had was in another town in the mountains not far from where we lived. It was a typical Calzone with Ricotta Cheese and Mozzarella and Parmesan. It had Italian sausage and then the best part was it had an egg (raw) placed in it just before baking and when it came out the egg was almost like a poached egg inside! It was wonderful!!!! I have never had this again after we left Italy in, but have been so tempted to try and replicate this at home now that we are retired and have time to "experiment with cooking! Some other great dishes I recall from our travels while based in Europe are the Tagliatelle in Bari, the wonderful fresh made breads that tasted different in every region and almost every town throughout our travels in Europe! The schnitzels in Germany and the spaetzel throughout Germany. The wonderful pickled red cabbage, and German Beers! We also loved the Italian local wines, many never imported out of Italy! Then there was the Risotto in Northern Italy, often made with different vegetables in season! We also never found a Pasticeria we did not like! My husbands favorite thing was to stop for a local Pastry before we had a meal! He said that way he was sure to get a dessert! We also enjoyed the Gelato and had a favorite place in Pordenone, Italy - a City not to far from the small town we lived in - that served what they called Gelato Artisano! Gelato made to look like Spaghetti, Pizza, and all kinds of other "non-dessert" kinds of dishes. It has been many, many, many moons ago since we lived there, and I doubt any of the "old" spots we loved to frequent are even there now! But just thinking about them brings back the memory, the smells and the tastes!!! Such great memories!

                                                                                                                                                                                                                                                                                                    2. Burnt Caramel gelato in Italy. I haven ever gotten over it, and I am not an ice cream lover.

                                                                                                                                                                                                                                                                                                      1. Kings Barbeque in Eustis, Florida. Up in colored town, Opened on Saturday nights at 11pm. til whenever.

                                                                                                                                                                                                                                                                                                        1. The most heartbreaking things I used to eat as a kid that are no longer sold are the french onion dip we used to get that is no longer sold here, the hamburgers with cole slaw from a little stand near my hometown that was torn down when they widened the road, and the butterscotch marble ice cream from the ice cream parlor that was in the mall in my hometown that closed down when I was a preteen.

                                                                                                                                                                                                                                                                                                          ALL of my favorite restaurants from my childhood are now closed. :(

                                                                                                                                                                                                                                                                                                          1. What a wonderful thread..

                                                                                                                                                                                                                                                                                                            Paris 2000 Gare de l'Est train station. After a fiery argument in more than adequate French with the bathroom attendant who was not willing to take my 5 francs to use the facilities, I came upon a sandwich stand. I was going to be arriving in Luxembourg at an off meal time and knew I would need something to hold me over until dinner.

                                                                                                                                                                                                                                                                                                            My train was leaving in 5 minutes so I grabbed a tuna sandwich on a baguette and a can of Kronenbourg 1664. That tuna sandwich still haunts me to this very day as one of the best I have ever had. I can't re-create it, it was plain, the baguette was crisp on the outside and doughy on the inside and washing it down with a cold beer on a fast moving train was purely celestial

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                                                                                                                                                                                                                                                                                                            1. re: Leanne

                                                                                                                                                                                                                                                                                                              leanne....this same exact senario happened to me in '84....god, i was homesick! But the sandwiches, the sandwiches!

                                                                                                                                                                                                                                                                                                            2. Paris, 1990, Gare de L'est: must have encountered the same attendant as Leanne did, on many trips for showers there, who kept trying to force my travelling companion and me into the same stall--and we most definitely did not want to shower a' deux! But I digress . . . I ate many sandwiches there, including tuna, and, yes, they haunt me still. And I live in a city full of great sandwiches.

                                                                                                                                                                                                                                                                                                              But the most ordinary ingredients on the most delicious bread, in the dinginess of a train station, in Paris = Magic.

                                                                                                                                                                                                                                                                                                              And then there are the tremazzini in Venice. There is a place right near the Accademia, with an amazing selection. Yet, each time I've contemplated trying to replicate them at home, I think--egg salad? tiny shrimp in mayo? white bread?--how can this be the stuff of dreams?

                                                                                                                                                                                                                                                                                                              But the all-time haunter, that most elusive of culinary ghosts, was a piece of white pizza in Rome--porcini pizza, to be exact. My husband and I were wandering about, sight-seeing, after a substantial Italian lunch. It was hot, and we found ourselves at the Trevi Fountain, amongst throngs of other tourists, when I got a whiff of something I could not resist, my siren call for sure, and I followed my nose to a little stand (?), a window in an ancient building (?), something on wheels (?), somewhere nearby, and I saw people being handed good-sized squares of pizza. I told DH that I must have some, eliciting a question about my sanity, as well as a reminder that we'd just eaten--amply--and that we had a dinner reservation to work up to. I bought a piece and bit into what I can only describe as the most blissful, transporting combination of earth and cheese. (I did not know then that I was eating porcinis, and much as I love them, they have never tasted so good.) I offered DH a bite; seeing my ecstasy, he bit. Which turned into an excuse to get a second piece. I do not remember anything else we ate in Rome. I will never forget that piece of pizza.

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                                                                                                                                                                                                                                                                                                              1. re: nomadchowwoman

                                                                                                                                                                                                                                                                                                                I started reading your post with a dumb blank look on my face that was gradually but then fully transformed into that of a totally grinning idiot by the Trevi.

                                                                                                                                                                                                                                                                                                                1. re: Sam Fujisaka

                                                                                                                                                                                                                                                                                                                  Yep, me too. I had to read it out loud a few times, trying to will the whole lot into my existence.

                                                                                                                                                                                                                                                                                                              2. A dish of paper-thin slices of breast of chicken and the same of fresh bamboo shoots in an intensely chickeny broth and chicken fat sauce, served in a shallow frosted glass platter, lookiing cool and refreshing, served to us at the Zhi Yuan aka Tizzy Sichuan restaurant on Zhonghan Bei Lu in Taipei in the height of hottest summer, by our usual very charming waitress who insisted we needed something cooling to counteract the allergic reaction I had from a surfeit of mangoes. Never seen again, either in the flesh or in recipe form, or known by any of the other Sichuan restaurants I've ever visited. There was a faint whiff of almond about it from the bamboo shoots. Magic.

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                                                                                                                                                                                                                                                                                                                1. re: buttertart

                                                                                                                                                                                                                                                                                                                  Wow Buttertart! Such an evocative post, you really captured a magical moment for all of us to share. That dish sounds marvelous.

                                                                                                                                                                                                                                                                                                                  1. re: moh

                                                                                                                                                                                                                                                                                                                    Thanks. It was. The food in that restaurant was wonderful.

                                                                                                                                                                                                                                                                                                                2. Pizza in Lugano Switzerland, my aunt's honey fried chicken and, sadly, a Gino Giant.

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                                                                                                                                                                                                                                                                                                                  1. re: daisygirl

                                                                                                                                                                                                                                                                                                                    My most memorable pizza was also consumed in Switzerland, Zurich, to be exact, but it was not the pizza itself (seafood variety, so strange it seemed to me at the time to be eating a pie with whole shellfish, shrimp with heads, and squid, no cheese) that made the meal memorable.

                                                                                                                                                                                                                                                                                                                    What has stayed with me was the ease with which I managed to instigate an argument with my then girlfriend of many years, that meal being our first together after a six-month separation, and the fact that we managed to stay together for several years after that. I still wonder what that fight was about.

                                                                                                                                                                                                                                                                                                                    I left food uneaten that I would not have had the circumstances been different. There was public crying, after all..

                                                                                                                                                                                                                                                                                                                    Many of our dearest memories are our best meals, but all of our best meals are dear memories.

                                                                                                                                                                                                                                                                                                                  2. In the early 80's in a restaurant in Montreal (Le Fadeau), a chicken breast flattened, stuffed with chicken mousse, then rolled and cooked to perfection. Sliced and served with a wondrous sauce. It just melted in the mouth. I have never forgotten the taste, and have failed to replicate it. The chef died many years later. The replacement restaurant, though highly-rated, did nothing for me on my one visit there.

                                                                                                                                                                                                                                                                                                                    One New Year's Eve, a dinner guest brought along a bottle of 30-year old Port (Barros 1963), It was heaven. A subsequent visit to a wine shop in Montreal turned up another '63, for $600 +. My dinner guest, when told the price, said no regrets, she was with people who appreciated it. Funny, though, after dinner at her place a few months later, with a whole bunch of people, she called me into the kitchen and sneaked me a glass of the same stuff; said she was not sharing with anyone else! Then, years later, a waiter in Boston gave me the same stuff to buy my silence - to not say anything to the chef if he came around to ask how I liked his pride and joy dish, which I told the waiter was horrible.

                                                                                                                                                                                                                                                                                                                    1. For me it was a soup I had when I was 22. After 12 hours of traveling from 3 airports with little rest and less decent food we landed on a drizzly cold night in Cancun. Even if everything was in English and the people were intensely nice the food was the standard continental fare sterilized for tourists. We opted out and took a cab ride to a restaurant overlooking the water and had what they called "Vueve la Vida" essentially a seafood soup that was the living essence of the briny sweet sea. Perfectly cooked shellfish and a good beer. I've gone over all the Bayless books and tried their versions of Sopa de Mariscos but the satisfaction of a hot comforting soup greeting you in a foreign land you're still adjusting to just can't be replicated.

                                                                                                                                                                                                                                                                                                                      Perhaps good borscht in the middle of the Russian Tundra would be next.

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                                                                                                                                                                                                                                                                                                                      1. re: jecolicious

                                                                                                                                                                                                                                                                                                                        Appropriately named, "return to life" soup.

                                                                                                                                                                                                                                                                                                                        1. re: buttertart

                                                                                                                                                                                                                                                                                                                          And so named because its a famous hangover cure....:-) My husbands all-time favorite soup, btw, and not because of its curative properties :-)

                                                                                                                                                                                                                                                                                                                        2. re: jecolicious

                                                                                                                                                                                                                                                                                                                          My favorite and never found again was a "Orange Soup" from Moscovitch? and Moscovitch?" in Winnipeg Canada, (it was 20 yrs. I might be a bit off on the name.) Anyway , it sounded interesting so I tried it and it was so wonderful. It was a Borscht with mandrine oranges in it. Tried to make it (and I make good borscht) but failed. If anyone has a recipe let me know.

                                                                                                                                                                                                                                                                                                                        3. Something called Louisiana Butter Cake at Gary Danko in San Francisco. Made out of leftover croissants, it was crunchy on the outside and soft and dense on the inside. I've searched for a recipe, but it looks like it's something that was made up at the restaurant.

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                                                                                                                                                                                                                                                                                                                          1. re: Humbucker

                                                                                                                                                                                                                                                                                                                            Warm cherry tomatoes, straight off the vine, sitting in the garden in my grandmother's back yard. Must have been around 1976. Wow, I ate them until I was sick. Best tomatoes of my life.

                                                                                                                                                                                                                                                                                                                            1. re: veggiemelt

                                                                                                                                                                                                                                                                                                                              I have a grape tomato plant that I've saved seeds from for about ten years. The tomatoes it produces are the perfect size to pick from the plant and eat. The plant itself that the seeds produce is fantastic in its own right, as it usually lives two years in Los Angeles (essentially overwintering), and thus I have ripe tomatoes as early as April sometimes, but definitely by May. I had friends visiting from the east coast one Memorial Day weekend a few years back, and their three year old, once he tried one tomato from the vine, sat there and ate every single one that was red. If anyone else on the planet had shown up and eaten all my ripe tomatoes in one fell swoop, I would've been angry, but the kid was just so amazed at how good they were right from the vine that it made it all okay ;-)

                                                                                                                                                                                                                                                                                                                              1. re: DanaB

                                                                                                                                                                                                                                                                                                                                Oh can I pretty please have some seeds?

                                                                                                                                                                                                                                                                                                                          2. A bowl of pork soup with noodles at a street stall in Georgetown, Penang. The soup was rich and thick with tender pork slices, bean sprouts, green onions and chewy, yellow noodles. With a bit of chili pepper sprinkled on top, it was a magnificent lunch that I still remember after 30 years. I recall sitting down next to the hawker stall, slurping my food in the summer heat with sweat running down my face, and saying delicious, delicious!

                                                                                                                                                                                                                                                                                                                            1. I like this thread!! There are so many things I could say, but the taste I remember and miss the most is a cheese naan (naan avec fromage) from an Indian place in Montmarte I ate at a decade ago. It stayed gooey and drippy and buttery half an hour afer we ordered it. There is a chance it's still there, I just haven't been :(

                                                                                                                                                                                                                                                                                                                              1. There was a takeout Italian restaurant where I grew up called Cirolli's and they had a great "baked lasagna" where they would put the pasta on edge around the container, They also made a great veal parm sandwich. By the way, this is going back 40 years.

                                                                                                                                                                                                                                                                                                                                1. On a recent trip to Italy, visiting my Italian cousins, I ate peacock (pavone) at their friends house in Treviso. Treviso, a city of canals, is near Venice and Venetian opulence seems to have made it's presence known at that meal. The eating of various birds in Italy is not so unusual. Italian's frequently cook all types of poultry; chicken (pollo), guinea fowl which they call faraona, duck (anatra), spit roasted pigeons (piccioni allo spiedo), goose (oca) and pheasant (fagiano) but I had never eaten peacock. Our meal began with a broth (brodo) made of peacock with nidi d'amore (love nests), a type of pasta filled with ground veal. The pavone (peacock) meat was jointed, braised and served on the bone presented on a giant platter. The peacock legs were carved because they were quite large; much larger than a turkey. The meat was dark but very flavorful and didn't taste gamey at all. We were also served a goose prepared in a similar manner and an Italian meatloaf. When we drove up to the farm (fattoria) there were peacocks roaming the grounds. Little did I know they would be part of the afternoon meal.

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                                                                                                                                                                                                                                                                                                                                  1. re: per me

                                                                                                                                                                                                                                                                                                                                    Sounds interesting. I would love to try it someday!

                                                                                                                                                                                                                                                                                                                                  2. Here in southern callifornia back in about 1960 you used to be able to get Real Churrned Buttermilk, hasn't been here for years, I understand they only have it back east and down south, they also have fat free buttermilk, but not here.

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                                                                                                                                                                                                                                                                                                                                    1. re: malibumike

                                                                                                                                                                                                                                                                                                                                      Kate's of Maine just introduced it to their line, can you get her products where you are? They're sold at Whole Foods, among others.


                                                                                                                                                                                                                                                                                                                                      1. re: BobB

                                                                                                                                                                                                                                                                                                                                        Thanks Bob but I just checked and they dont have any of Kate;s products at the two Whole Foods I was at.

                                                                                                                                                                                                                                                                                                                                        1. re: malibumike

                                                                                                                                                                                                                                                                                                                                          They do here in MA - probably only the East Coast outlets carry it. But maybe yours could special order it for you?

                                                                                                                                                                                                                                                                                                                                        2. re: BobB

                                                                                                                                                                                                                                                                                                                                          Shaw's Grocery stores carries Kates too and it is cheaper that the ersatz stuff.

                                                                                                                                                                                                                                                                                                                                        3. re: malibumike

                                                                                                                                                                                                                                                                                                                                          If you happen to be in the S.F. Bay Area, trek to the Rouge et Noir Cheese Factory in an area in Marin County known as Nicassio. There they give tours, samples, & they have just the delicious Buttermilk you have described! -JET

                                                                                                                                                                                                                                                                                                                                          1. re: malibumike

                                                                                                                                                                                                                                                                                                                                            Cruze Dairy Farm in Knoxville, TN is the only producer of churned buttermilk I've come across, and I did a tour in America's dairyland (Wisconsin and Minnesota, where it's true, by the way, that each state's motto better describes the other; WI has more lakes than MN, and MN produces more dairy).

                                                                                                                                                                                                                                                                                                                                          2. Miami Beach, 79th Street. It's probably the home of a huge hotel/condo complex now but in 1965, there was an outdoor jukebox and concrete pad for dancing or whatever and next door was a place that made the best hoagies -- maybe Philly cheesesteaks but what did I know in those days? They were delicious and I was hungry.

                                                                                                                                                                                                                                                                                                                                            1. An awesome sweet and sour sauce, orange in color as opposed to the red stuff. China town, L.A. circa, 1972

                                                                                                                                                                                                                                                                                                                                              1. My Great-Grandmother's chocolate chip cookies.

                                                                                                                                                                                                                                                                                                                                                They weren't the sort on the back of the Toll House bag, I have tried to figure out what she did to no avail. When my oldest sons were in Pre-school, after a school play, there were refreshments baked by the parents... someone there had cookies like those.

                                                                                                                                                                                                                                                                                                                                                I burst into tears.

                                                                                                                                                                                                                                                                                                                                                1. Iced peppered strawberry soup at a hotel in the Lakes District of England over 10 years ago. Perfect consistency, and the concept of sweet and spicy was a revelation to me-- I must have been 11 or 12 at the time and I think that was the moment that transformed me from a passive eater to a foodie. I dream of that soup--the sweet tart strawberry puree with the bite of cracked pepper.....

                                                                                                                                                                                                                                                                                                                                                  I also remember a frozen lemon mousse at a museum cafe in Washington, DC. Just the perfect texture....delightful.

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                                                                                                                                                                                                                                                                                                                                                  1. re: OkayTea

                                                                                                                                                                                                                                                                                                                                                    Oh, golly! You reminded me: a proper English cream tea, with the scones still piping hot, the clotted cream piled in a bowl, and the strawberry jam tasting of sunshine, in an properly ancient Tea Shop in Devon. The building was built entirely of grey stones, on a winding little street , the curtains were lace and the hostess was jolly. It was a perfect part of a perfect college field trip. We also went to Stonehenge near sunset (and in those days you could wander amongst the pillars), we peeked into the tomb of the D'Urbervilles, and we ended up on "Wessex" Moor as the bonfires for Guy Fawke's Eve sprang to life all over the darkened plains stretching before us....

                                                                                                                                                                                                                                                                                                                                                    1. re: Beckyleach

                                                                                                                                                                                                                                                                                                                                                      Yeah! That reminds me of the first time I tried double cream! It's not a haunt , since I've had it since. But it was in Australia, with lemonade scones. I also like the vanilla slice dessert.

                                                                                                                                                                                                                                                                                                                                                  2. When I was about 12 years old, our family went to Germany. My dad is a Lutheran pastor, and was asked to do a wedding there, and used the opportunity to bring the rest of the family. Because of jet lag, and being busy in general, we rarely ate supper before about 10 at night, so we usually resorted to a place across the street from our apartment. It was an "Imbus" place which sold a variety of things, but what I remember most was a thing called a Donar. It wasn't anything like the "donairs" that you can get in North America. It was turkish, and closest to what you might get at a Shwarma restaurant here, but it still wasn't the same. It was a meat of some kind (i'm about 80% sure it was chicken) with lettuce, tomato and cucumber, wrapped up in the most heavenly bread I've ever had. It was like a pita, except thick, and with a crisp, wavy brown crust on the outside. And it was all doused in tzatziki sauce. They were available everywhere in Berlin, but I haven't been able to find anything like it in North america. It was then when I was also introduced to the sheer bliss of french fries and mayonaise....

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                                                                                                                                                                                                                                                                                                                                                    1. re: banjoman2375

                                                                                                                                                                                                                                                                                                                                                      That's a doner kebab - very common wherever Turks are found. Can be made with any of several meats, typically lamb or chicken. Very similar to Greek gyros.

                                                                                                                                                                                                                                                                                                                                                      And where you ate it was an Imbiss (or Imbiß), a classic German fast food emporium. My favorite Imbiss item when I lived there was currywurst.

                                                                                                                                                                                                                                                                                                                                                      1. re: BobB

                                                                                                                                                                                                                                                                                                                                                        Real shashlii, like in the Cacausus or in Russia.