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Taurasi in Rome

Thank you! They¨re already on my dining list ;-)

Sep 08, 2011
hamha in Italy

Taurasi in Rome

Hi,

I am travelling to Rome in two weeks. I have lived in Campania a few years ago, and will not have the time to go south this time. Hence, my question is simple:

Where do I go in Rome to drink a good bottle of Taurasi with suitable food?

I will be staying in southern Testaccio, but is quite flexible...

Sep 07, 2011
hamha in Italy

porcini extravaganza in Rome?

I'm sorry too,

But it is warming with such helpfullness.

Thanks,
Halvor

Aug 23, 2011
hamha in Italy

porcini extravaganza in Rome?

Everyone,

Me and my brother will spend some days in Rome in three weeks time.

Beside revisiting some old favorites in Testaccio and Trastevere, I was hoping to spend a night with porcini as a main character. But; where to go? Most of my personal experiences are more mom-and-pop-trattorias (haven't been to Rome since graduation).

We are interested in any recommendations on all different price levels. We are not interested in interior, service, etc, just the food and the wine. Although we are not necessarily after the "high-end" experience, Norwegians are (as you may imagine) used to pay the price of eating out.

Any help will be hugely appreciated!

Aug 22, 2011
hamha in Italy

an over pan that works like a roasting pot

Hi,

I am just back from Sicily. In our rental, we found an old piece of cookware which, truly fantastoic for our large family. It was an oven pan, only a bit more solid, but at least 8 inches deep. It also had a flat lid.

This piece made it so easy to make large quantities in a normal-size oven! It is simply more effective if the pot follows the shape of the oven. While most oven pans are 1-2 inches deep, roasting pots (römertopf etc) are often round or oval - this shape dramatically reduces their volume.

Can\t remember the name of the piece - even though I actually asked the landlord - but: Have anyone seen anything like this, or (even better) something I can buy online?

All help will be greatly appreciated!

Yours,
H.

Nov 13, 2010
hamha in Cookware

lunch south/southwest of Malpensa

Yes, sunday 3rd. Would love a good sunday lunch - guess that is a family-friendly day as well.

Sep 22, 2010
hamha in Italy

lunch south/southwest of Malpensa

Hi,

me again,

In a few weeks we will be arriving at Malpensa airport. Out flight arrives at 1210, and we are heading for Bruno (east of Nizza Monferrato). However, we will probably be arriving with 6 hungry children, and hungry adults loosing their temper.

Hence, we need a good, traditional lunch, but as close to the airport as possible (hoping for max 30 mins), and hopefully in the right direction. Preferably a bit rural, it it's always the easiest when the little ones have spent hours in planes and cars.

Suggestions?

Sep 21, 2010
hamha in Italy

Monferrato - nizza monferrato and further east?

Everyone,

In a few weeks, our enlarged family will spend a week in Bruno (a small village, two-thirds of the way from Alessandria to Nizza Monferrato).

I have done some research - for good restaurants, good agriturismos and good aziendas. However, most of the suggestions are about places further west (around Asti, or somewhere in the Langhe). We will do some daytrips, but we would like to do something in the "really" local area. That is: East of Nizza, north of Acqui Terme, west of Alessandria.

Any suggestions?

Aug 18, 2010
hamha in Italy

the ultimate clasicist recipe involving sole and langoustines?

Everyone,

I need some pointers from those more experienced than myself:

I have promised my father to make this years New Year's dinner (my tutn this year ;-)) a "seriously nostalgic night of reactionary emotions".

This is not to be taken to literally, but I have a starting point: sole.

Originally, I planned to attempt at a clean-cut sole meunière. For one thing, this is perhaps a bit boring. More importantly, I just heard that a childhood friend of mine can offer me fresh langoustines on new year's eve (he is a professional fisherman).

In short: What is the most classic dish to combine these two ingredients?

All suggestions will be greatly appreiciated!

Dec 29, 2009
hamha in Home Cooking

confit det canard - how to expand on it

Hi everyone,

Confit the canard is a true sunday favourite with my family. Nevertheless, we are becoming bored of always serving it with fried potatoes and haricots.

Well: What to do? I thought about trying out a mushroom and walnut salad - had something like that in Paris last year - but I am not certain.

Some of my relatives is coming over in two days, so i Just need some quick responses.

Does my idea sound ok?
Are there any other suggestions?

(I must ad that I'm not that into ginger, five spice etc for this dish - I want to expand on the ways of balancing I already love about the confit)

Yours,
hamha

Sep 10, 2009
hamha in Home Cooking

the ultimate pre-nouvelle?

PBSF: It was never my intention to oversimplify or sound ahistoric -just to make my idea "clarified by charicature" :-)

Guess I'll propose Besson (I am planning this for a familiy trip with my father and my brothers).

Will post a report afterwords...

Thanks so much!

Jun 08, 2009
hamha in France

the ultimate pre-nouvelle?

I am going to Paris in september, but most of my nights are pre-planned by others.

However, I have one small idea which seems difficult to research properly: When in the capital of culinary tradition, I want to spend one night at a fully traditional, pre-bocuse, pre-globalisation-like place :-)

This loose description may remind me of great parisian bistros I've been to, Chez ami Jean etc, but that's not what I am looking for. My question is rather: Where should I go for somewhat "archaic" Grand Cuisine?

All suggestions very very welcome - I was hoping for one a-bit-expensive suggestion, and then one suggestion not taking the price into account.

Thanks so much,

Jun 07, 2009
hamha in France

Odense

People,

I have never been to Fyn - at all - but I have heard of Falsted kro and other places like that.

This time, however, I need a tip on good dining in downtown Odense.

Price range: Medium to hight.

Any suggestions?

Feb 24, 2009
hamha in International Archive

Best pakistani lunch in Paris?

Hello all,

While in Paris, I came to think of something: In my home country, Norawy, quality pakistani food is unobtainable. But here, in a "metropole", it should be possible...

In short: Where should we go?

We are interested in all prive levels above "low", but willing to go far if necessary.

Yours,

Oct 25, 2008
hamha in France

Avellino province, Campania, Italy: What to drink, and where to live?

I thank you all for anything:

Have made pre-arrangements with locanda di Aurora, as well as Locanda di Bu. As well as a few wineries.

But: Vidanto:
Where is Clelia Romano located? I cant seem to find this info on the web... I would be very grateful for a bit of help.

Oct 13, 2008
hamha in Italy

wine bar around Bastille

Hi,

I am looking for some recommendations on this - especially to break the (often annoyingly strong - at least in Paris) link between price and quality.

However, I have never been to this neighbourhood before.

(Most of my company speak French, that is no problem, Paris is just not home ground from any of us).

H.

Oct 13, 2008
hamha in France

Best value restaurants in Oslo?

vibb.no is not really trustworthy. try oslopuls, or spisekartet.no

Oct 13, 2008
hamha in International Archive

Poultry specialists in Paris?

In a few weeks, I am going to Paris with a few gastronaut friends.

As Norway (our home country) is known for poor quality poultry, we discussed the opportunity of a theme dinner.

Does this kind of place exists at all, or is some quality place especially known for their poultry specialities?

I need a few bistro recommendations, and one high-level recommendation.

It would be great if someone could help me out!

Cheers,

Oct 09, 2008
hamha in France

Avellino province, Campania, Italy: What to drink, and where to live?

Thank you all for wonderful tips. Just one more thing - how "out of season" wil we be around 25th october.

I noticed that some excellent restaurants, such as La locanda di Aurora only serves lunch upon reservation.... Not that that is really a problem - we will be 9 adults and 4 children - but I still wonder.

Sep 17, 2008
hamha in Italy

Avellino province, Campania, Italy: What to drink, and where to live?

Hi,

In 6 weeks, I am going on a culinary trip to this region. I have already arranged to visit two aziende: Struzzerio and Lonardo. But:

1) Are there any other wine producers that are especially recommendable?
2) Any other tips, on special cheeses, restaurants, etc?
3) I have tried to find self-catering accomodation in the province of Avellino (we are ten people, including children, and would like to cook some long and ambitious dinners on our own). That is, evidently, not easy. Does anyone have any experience or suggestions?

Cheers,
H.

Sep 11, 2008
hamha in Italy

Help: Am I threathening my own favourites??

Hi,

I have at least three favourite combinations for roasted leg of lamb; 1) to stuff it with unsmoked bacon (or, even better, lardo) and sage, or, 2) stuffing it with garlic and anchovies, or 3) Stuffing it with flat-leaf parsley, garlic and a bit of lemon.

However: This weekend, I have been asked to do a “slow-roast”. In Norway, at least, this means that you put the roast in an oven, preheated to the desired core temperature (for the meat). Then, the meat is kept tender, and is almost impossible to overcook. The “exterior” of the roast is of course fried a bit in a pan before roasting it, to ensure crust (and closure, which prevents loss of juices).

I know this sound like a food security hazard, but the authorities here in Norway do recommend it, just as they (f.i.) still recommend the use of raw eggs.

Then, one question arises: Is any of these ingredients, such as the pancetta or the anchovies, unsuitable for this technique? Will it dry out, or become too dominant or something in between?

Just got a bit worried…

All help very much appreciated,
H.

Nov 21, 2007
hamha in Home Cooking

best wine bar in Chicago?

Hi all,

As we needed some food as well, we went to Coco Pazzo. It was a nice place, but I am actually quite dissapointed. Expensive, but still kind of unfresh, not really up to it. Too dry meat, to little freshness in the cotorni. Maybe, I am just spoiled - Chicago is not Catania, or the other way around :-) - but this was still my experience. Thanks very, vey musch for the tips, though!

Mar 25, 2007
hamha in Chicago Area

Bar in Evanston

Hi everyone,

I am going to Evanston, afterwords I need to take a couple of researchers out for a glass of wine or three. Where to go?

Price is not an issue at all, irrelevant, but I should mention that we are all Europeans, so we will probably need some quiet... You know, Berlin and Oslo is kind of more old-fashioned than Chicago :-)

Yours,

Mar 25, 2007
hamha in Chicago Area

best wine bar in Chicago?

Hi,

I am working at UIC this month, but haven`t really had the time to explore downtown. But: In a week I will get a short visit from my father.

We are both amateur wine "devotees", but where should we go? Price is not really important, this is a one-night-only.I`ve heard something about Bin 36, but the web site seemed kind og businessy.

Any tips?

PS.: I have a personal love for Sicilian wine.

All help will be greatly appreciated!

Thanks,
Halvor

Mar 08, 2007
hamha in Chicago Area