Maggie's Farm

Very refreshing when it's warm. Not sure it would taste as good in the USA. Recipe is 3-2-1.

This is in Bordeaux:

I've had delicious cod chowders, but French Fish Soup is very different. Really, nothing similar except the basic fish and fish-head stock you begin with. Like most French dishes, it started out as peasant food.

The best Soupe de Poissons I've ever had, in Bordeaux: 

Two pics below the fold: That restaurant, with a John Dory we shared: 

Haploid? Diploid?

I think southern oysters are fine for cooking, but not raw. They grow too fast.

What is Rillettes ?

My Chef friend friend recommends the duck.

My Dad liked it, but I've never had it. Will have it next week. Kir.

It's an aperatif. 

I've never had American Sturgeon caviar (because they are a protected species). Maybe sometime but I doubt it.

I love caviar from European Sturgeon. 

There are plenty of American caviars and roes from other species. Cheap and tasty. 

I feel that we make them in the USA (in the right joints) as well or better than in the UK, but this is fun:

One of the best flavors:

Discover how to cook authentic italian appetizers with our classic and easy recipes!

The average body is 60% water. In warm weather and with activity, we need more than usual. We lose water through urine, insensibly, and sensibly (perspiration), and in breathing. 

I think the main thing is to stay a bit ahead with hydration - not crazy, but ahead.  Some people tend to be unaware of thirst, some moreso. A handy way to know is urine color, or lack of urine.

Is coffee dehydrating? Nope.

Is alcohol dehydrating? Yes, so drink water too.

Readers know I am an an oyster fan, but of Northeastern North American oysters, mainly Wellfleets but Blue Points are ok too.

Call me an oyster snob if you want, but I know what I like. 

All East Coast US oysters are the same species, from Nova Scotia to Texas. Crassostrea virginica.

If you really want to get snobby about it, it's terroir. Cold water, winter hibernation, slow growth, briny water. I do not enjoy the same species from the Southern US, even if lightly broiled on coals with hot sauce. 

OK, well we took a little lunch break on our drive along the mountains from Dubrovnik to Split and stopped in Ston for its famed oysters:

They might look ok, but like all oysters I've had in Europe they are not. Too salty, too flavorless, less zippy. Farm-raised, like ours. But ti turns out that those European coastal and Med oysters are a different species:  Ostrea edulis. Don't bother.

The ceviche I had in Cabo San Luca was amazing to the point that I claimed I would eat it daily. Yeah, we caught Spanish Mackerel that morning. Fun fishing with my father in law.

While I have that gene that makes cilantro tastes like soap, or gasoline, enough lime seems to counteract that. 

In Portsmouth, NH, I saw a Cod Ceviche on the menu last weekend. Didn't try it, but should have. Any white firm fish or scallops but Spanish Mackerel is probably the best. I have caught one or two in New England too.

Here's one easy Ceviche recipe. 

(English) Peas with Mint

Brits like their peas with  mint. Good.

Easter dinner planning: GRILLED BUTTERFLIED LEG OF LAMB

Home cookin'. A good day for this. Nice snowfall.

It's a southern Italian bean soup/stew. Real, non-Americanized Italian peasant food. If you are from around Napoli, it's pronounced something like "fazool." Otherwise, "fajole." Fagiole are la Carne dei Poveri. (No, I am not a paisan but I married a half of one.)

I see recipes online which include meat, but Pasta Fagioli is best made with meat broth (chicken or beef), and properly has no meat in it. When it was a meatless Friday meal, of course veg. broth. Why did the RC's get rid of meatless Fridays anyway?

This recipe about gets the basic version, but I use canned cannelini (white) beans for convenience - stupid not to - (no chef, unless cooking for hundreds, would waste time with dried beans), and chicken or beef broth instead of vegetable broth. I am not enough of one of the poveri not to have meat broth around. 

Another recipe includes tomato sauce. I've never had a Pasta Fagiole with tomato in it other than a tablespoon or two of tomato paste, and believe it ought to be without the tomato. It's meant to be pleasantly bland, cheap, and filling. If I make it, no tomato but I'll add some hot pepper flakes to give it a little zip.

Any small pasta works in it, but I like to use the small shell pasta. Serve with a plate of simple crostini, eg with oil and garlic and maybe some herbs on them. You can put some shaved parmesan on top of your soup if you want.

The thing with Italian cooking is that you make it your own way, and never follow a recipe after the first time.

No, my Mom never made this or ever heard of this, but my wife's Grandma made it to please her husband who required it weekly to feed his Neapolitan soul. Mrs. BD kindly claims my version is better than her nonna's.

Humans are indeed omnivores but generally have liked meat. Anyway, here's what the gummint says.

Here's the latest pyramid:

When I was little, all we had was Instant. Later, percolated.

At some point in the US, things like Mr. Coffee appeared and, now, those one-cup pod machines. More particular people have those steel machines that make espresso etc.

We use those pod things. I like Cafe Bustelo. However, in Europe and especially in the UK, instant is routine. Nescafe especially, which I think is the world's biggest coffee product. 

I learned to appreciate instant during our last two visits to England. Heat the electric kettle and pour a spoon of grains into a mug. Not bad. 

What do our readers think about instant coffee?

Good cheddar is fine, but a mix of cool French hard cheeses is great. It's easy.

A little truffle oil spoils it, in my view. It's about the cheese.

Note jar of duck fat to rub in before cooking. Plus carrots, brussel sprouts with bacon, mashed rutabaga - and Yorkshire pudding. Yum if I cook that beast right. 120 degrees F inside and 30 minutes rest.