from rhode island to montana.....
Printed From: Foods of the World Forum
Category: Other Food-Related Topics
Forum Name: The FOTW Farmer's Market
Forum Discription: A place to discuss the acquisition of hard-to-find ingredients for your culinary sojourns.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=1308
Printed Date: 26 March 2026 at 21:08
Topic: from rhode island to montana.....
Posted By: TasunkaWitko
Subject: from rhode island to montana.....
Date Posted: 03 May 2011 at 19:54
|
a while ago, dave (hoser) advised me that he was sending a box with, among other things, two tins of anchovies to be used for the forum_posts.asp?TID=1231&title=anchovy-tasteoff - anchovy taste-off that i will be doing later this month. being the half-north-dakotan that i am, i promptly forgot all about it until this morning on my way to work. when i got home from work, i asked the beautiful mrs. tas if a box from rhode island came in today. her nonchalant reply was, "oh - you got one a few days ago...."
REALLY!
i found the box in our utility room, and noticed that the kids must have taken a look inside, since the tape was barely hanging on. dave, if anything is missing, please let me know so that i can have a talk with them!
so like a kid on christmas morning, i opened it up and found some real rhode island goodies inside:
 leading the list were the two tins of anchovies that he sent. both brands of imported anchovies are from morocco and are not available in my area:
 both tins contain flat fillets of anchovies in olive oil with salt added. the roland brand proudly proclaims that their anchovies are WILD CAUGHT. we shall see if this makes any difference.
next, we had these gems - imported squids (lulas) from spain, stewed octopus (polvo de caldeirada) from portugal and cockles (berbigao), a product of portugal, evidently caught off the galacian coast:
 the squids are in something called american sauce, which evidently consists of tomato, oil, various spices and salt. the octopus is in a similar sauce, also WILD CAUGHT off the coast of galacia. the cockles are ao natural, which means that they in their own brine.
i am in land-locked montana, so i hope everyone cuts me some slack. i have of course heard of squid and octopus, but have only eaten octopus once, in a badly-prepared chinese meal in the exact center of the aforementioned land-locked montana - so, i am looking forward to trying these. as for the cockles, the only thing i know about them are that their shells are in a nursery rhyme along with bluebells. regardless, this is probably the only time i will ever get to try these, so i have no idea whether it would be better to eat these three unique treats out of the tin, or prepare them in a spanish or portuguese dish. dave - any suggestions for getting the best bang for the buck? straight? or as part of a dish?
finally, the box contained new england specialties that i have heard a lot about:
 on the left we have del's fresh fruit lemonade, a cranston, rhode island favourite that has been putting a lot of smiles on a lot of faces for a lot of years. i can not wait to try this with our next barbecue or on our next outing to the mountains!
on the right is otto seidner's famous all-natural mayonnaise, which uses the same recipe as it did back in 1920 when otto started selling it in westerly, rhode island. i have special plans for this, including a tutorial on our own house potato salad, and also when i prepare austrian http://foodsoftheworld.activeboards.net/gefllte-gurken_topic1281.html - gefüllte gurken , slated for this coming weekend. i'm definitely looking forward to trying and enjoying it.
many thanks, dave, for a great package of good stuff. i will be reporting on everything as i use it!
ron ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Replies:
Posted By: Boilermaker
Date Posted: 03 May 2011 at 20:29
| Dave took good care of you. The Del's lemonade is wonderful stuff. |
Posted By: Hoser
Date Posted: 04 May 2011 at 03:39
|
Ron ...A cockle is really nothing more than a small clam. Since these are packed in their own brine, and you haven't had them before, I might suggest spaghetti with a clam sauce (white or red) to get you started with them. If you need a recipe for clam sauce just let me know, and I'll get one up for you. You could also use the cockles, squid and octopus at once in a "frutti de mare" over linguine or something similar. Have fun figuring it out, and Bon Apetit ------------- Go ahead...play with your food! |
Posted By: got14u
Date Posted: 04 May 2011 at 06:28
|
Nice package.....I'm eyeing the mayo ------------- Jerod Life's hard, it's even harder when your stupid. |
Posted By: Hoser
Date Posted: 08 May 2011 at 04:52
Let me know if you want some Jerod...no problem. ------------- Go ahead...play with your food! |
got14u wrote:Posted By: TasunkaWitko
Date Posted: 25 October 2011 at 11:06
|
hey, dave - have you ever done cockles in an alfredo-type sauce with pasta? or would they be more suited to a clear sauce? ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: Hoser
Date Posted: 26 October 2011 at 04:14
I sure haven't Ron....I'm sure they would be ok, but my basic clam sauce would be olive oil, garlic, some shallot, the clams with their juice...then maybe a bit of heavy cream to thicken and serve over pasta. I'd also season with whatever made sense at the time, and add a bit of parsley for color. I got your email by the way, and sent off a recipe. ------------- Go ahead...play with your food! |
Posted By: TasunkaWitko
Date Posted: 26 October 2011 at 07:04
|
thankks for sending that off! your sauce sounds similar to one i made WAY back when i had my first "real" job as a cook at the hotel st. cloud in canon city, colorado. i'm thinking of giving these a try with linguine or cappelini alongside a new york strip for the beautiful mrs. tas and myself tomorrow night. we have a mini-anniversary of sorts (not our REAL anniversary, but it does mark an important date), and this might just be the ticket. thanks! ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |