Let's talk about food

There's lots of different small producers of great olive oil.You can see some of the ones my company sells here

I'm not going to be there on Thursday, but will on Wednesday, Friday, and Saturday.You can e-mail me with greater details if you like.

Hey Schraf,
Check this out.And for Your Salad, Perhaps a Chilean Organic, 2004?By FLORENCE FABRICANT
Published: May 25, 2005JUST as wine now cuts a broad swath across the temperate regions of the globe, increasingly olive oil is following suit. In the way pinot noir and chardonnay have spread beyond Burgundy, countries that do not border the Mediterranean have jumped on the olive oil bandwagon. Suddenly, for them olive oil is becoming an important ingredient in local cuisines, and a worthwhile export.Edited to fix link to NY Times (I hope). EZThis message has been edited by EZscience, 05-25-2005 03:25 PM

Has your link got the title pasted in to it by mistake perhaps ('cos it don't work for me)?Google to the rescue The link you want seems to be this from the NY TimesOk, now that's strange - when I go to that link from Google it works but from here it's telling me I have to register. Oh well, if you put "And for Your Salad, Perhaps a Chilean Organic, 2004?" into Google you should be away.

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Oops! Wrong Planet

Schrafinator:Holy Crap...talk about a bunch of oils! Thanks so much for your help. Crashfrog, you should visit schrafinator at the deli if ya get a chance...she definitely knows her stuff. Of course, one of the oils she had us try seemed to "burn" the back of my throat...must have been rancid .
I ended up leaving with an oil that actually has a bit of a banana flavor to it, but there was an almost endless supply of other "varieties. Oh, and the sandwich I had for lunch was great as well.

Hey Schraf. The olive oil is really beyond anything I have tried before in terms of quality. You really don’t want to spoil its natural aromas with any other ingredients. It is best by itself.
I drizzled it on steamed asparagus and baked sweet potatoes and savoured the result.
Then I made a salad dressing , half and half with the Pofi vinegar, and just a pinch of basil and ground black pepper. Fabulous.I also got a special mole sauce from you guys I'm going to try out later this week....

If I ever find myself in Ann Arbor (my wife's grandparents live in Michigan so it's possible) I'll be sure to stop by. Their sandwich menu sends shivers up my spine, for sure.Hey, one more stupid question. What is the difference between pastrami and corned beef?This message has been edited by crashfrog, 05-28-2005 11:05 PM

I'm so glad you are enjoying everything!Let me know if you want my pork shoulder mole recipe.

corned beef:beef brisket cured in salt water brine, then boiled for a few hours in water until tender, trimmed, then sliced against the grain.Brisket consistes of two muscles; one very marbled with fat and the other very lean. Most delis these days sell a "first cut" corned beef, which is only the lean muscle of the brisket. We sell both "regular" and "lean", and we default to the regular for the sandwiches.Fun trivia: the word "corned" comes from the old practice of using salt crystals (you know, those orderly things that form from disorder) the size of corn kernels to salt the meat with.pastrami:beef navel plate cured in salt water brine and also lightly smoked, boiled until tender, then coated in a lot of spices, usually includng cracked black pepper and coriander, among others.navel plate is from the midsection of the steer closer to the hind legs. Hence the use of the word "navel". As such, it is a very fatty piece of meat with a lot of connective tissue running in lots of directions, plus a layer of very tough silver skin, so it's very important that it is trimmed and sliced properly.It is not uncommon to find delis selling pastrami that is not made from navel plate, but from that first cut brisket, which is what our "lean pastrami" is made from. That's not actually traditional pastrami, though, like the navel plate is.There.More than you wanted to know, isn't it?

Again, I am delighted that you enjoyed your visit to the Deli!I am guessing that you took home the Trianna, then?

Just what I wanted to know. Perfectly informative and conscise.

Excellent!Glad I could help.

hmm...food
I love to make molassass cookies! (Now I'm starting to have a craving.) That reminds me, I need to get more molassass.

Schraf, Thankyou for that recipe. Sorry for not replying earlier, I've been somewhat busy. It does look good and I'll be sure to give it a go. My Mrs also has some Slovak origins, so I'm sure she'll appreciate it.

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On the 7th day, God was arrested.

Is that what you get if you eat too many molasses cookies?LOL!Seriously, I love them too.Have you ever put some diced crystalized ginger in a batch? Very good.