One never knows how these things work...my friend Luisa made a scrummy roasted turkey breast, I suggested she build herself an Elena Ruz & that got me hankering too so thanks be to Bob, you & the rest of the Hounders for providing some fun food talk. I'm glad it gave you a few moments of a fun food fight memory.

Hey Bob! Sally was right! ; )

That's like saying un Cubano es mas bueno sin papas ftitas...all subjective.

I'll take one any any bread, gracias mucho mas. Call me crazy, just don't call me late to dinner.

Don't wonder. Its delicious.

I have it on Cuban bread, pressed. If the turkey is good, its a textural symphony. First, your teeth break the slightly crisp, salty-buttery pressed bread, then you hit the meaty turkey & cream cheese, warm & gooey, a sweet note of preserves (also warm) brings the whole thing together perfectly.

Oh, do not forget the cafe con leche.

SHARED!?!

You must be joking.

Offshoot to original post...we wandered past a fritturia/pizzetta joint in one of the larger alleys in Venice & made a note to come back and mangia after we'd showered & napped. Of course, as anyone who has been to Venice knows, one will never find their way back without having a local in their jacket pocket! There were baskets of everything from the sea, fried & beckoning, in the window & the owner was rolling beautiful little doughy nuggets into rounds, topping them & tossing them into a wood-burning oven. I got us so close but then the alleyways split & well...I'm sure that our directional error has created an imagined crunchy, chewy, briny, blistered utopia but I dream of it nonetheless.
We ended up dashing out of one restaurant, just throwing down enough $ for our beer, not even managing a 2nd bite of out inferior pasta(?) and then choking down a meal at a place that AT LEAST had a nice view.

Does anyone have a guess as to the possible identity of the elusive fritturia?

People drink white zin for one of 2 reasons;

1. They like sweet wine as they are just 'getting into wine'
2. That's just what they drink

#2 meaning they like a sense of comfort & really are not open to anything else. #1 type would sometimes be open to another selection with a high residual sugar content, usually white (not generally pink in a '4-star' joint as most pinks are actually pretty dry.)

I am all about the hospitality-spirit but I don't include white zin on my lists. Its just not representative of what wine means to me which is hand-crafted, hands-on, expressive & always changing. I'd rather take the path of showing a patron a new experience. If they are open to it, I can always find something for them. If they are not, I apologize from my heart & try to please them in another fashion.

Interesting though tat this woman sensed 'oil' in the reisling..many have that quality. Maybe she should consider a career as a sommelier? ; )

Almost everyone starts with sweet wine. That's just how it is. At least in America which may be because of our general food habits & propensity to high levels of sugar in much of our processed foods. Blame big business, prosperity, cheap sugar prices for so long...whatever. While other parts of the world (especialy Europe) love their sweets, they generally save the sugar for dessert & prefer their wine to be more food friendly with a higher alcohol content (sugar being fermented out) which means drier wines.

That being said, as a person drinks more wine on a regular basis, their taste almost always evolves to enjoying more 'intellectual' wines. More complex. The palate becomes bored & likes adventure, generally. Of course, that well-made Reisling or Sauterne (always well-made ; ) is sweet too, but has the acidity to balance which makes them great with food.

I am a chef/sommelier but my beginnings, while not really liking white zin, included wines with higher sugar content. at first. I was lucky in that my beginnings were in Sonoma/Napa & environs so I had the best of the best from which to learn. We all start somewhere but our nature determines whether we stay in place or allow our curiousity to lead us to greater tastes.

What are you in the mood for?

Welp, worms in fish are common...swordfish being a typical worm farm. If you can see the worms they aren't typically parasitic but very off-putting. The worms die at high heat, as do parasitic worms but I urge you to do a little research to educate yourself as there a re quite a few parasites that infest/infect food items.
The choice whether you want to eat them is yours from a squeamish standpoint but if you eat fish with ANY regularity, you have doubtlessly eaten worms. I'm sure most people wouldn't voluntarily ingest them but we tend to ignore the things we can't obviously see.

My husband (a microbiologist) and I (a chef) have discussions at length about these types of things and, believe me, we have very different points of view on food in-general. He's a well-done meat kinda guy & I am a med-rare. Its all in the comfort level.
But of course, I'm always right.