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Old 03-11-2012, 10:20 AM   #41
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Here is how I did them recently:

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Old 03-11-2012, 11:18 AM   #42
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In my viewpoint, and in general, the shellfish, seafood and fish that I use and have had are tastier in Italia, Spain and Greece. I believe it could be that you can buy wild caught fish here. There is farmed, however, I do not buy it.

Wild Norwegian Salmon is lovely however, I have enjoyed Scottish ecological and wild, Alaskan and Candian varieties too.

We have also had catches from Eastern Mediterranean, Iceland and Greenland ( wild butter fish for example from Greenland ).

My secret is not a secret, I have an exemplary Fish Monger in Madrid and a phenomenal one in Italy too ... they are the key to my culinary success ... I explain what I wish to cook and show them the recipe in their native languages ... They are my advisors and I respect and trust their knowledge. Very quintessential relationship.

Since I have not lived in the USA for 25 years shortly, it is very difficult for me to give my views. I dine out or lunch out when I do visit and / or am invited by dear friends, however, I do not like to wear out my welcome. I do an Italian Bolognese Ragł Lasagna for my friends and / or my older daughter ...

I should go into the importing olive oil and pasta, Proscuitto, cheese, risotto and acorn fed Iberian Jabugo Ham business. I would make a killing in the USA !

*** I always bring wine too ...

Thanks for post.
Margaux Cintrano.




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Old 03-11-2012, 11:20 AM   #43
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Nice DVD. Thanks for posting it for all of us.
Margi.
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Old 03-11-2012, 11:24 AM   #44
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Buckytom,

Razor clams are lengthy shaped with a lengthy shaped morsel of razor clam inside in Spain too and they are usually grilled in olive oil and served as a " ration ", a tapa that is purchased. They are quite popular during the summer months.

I prefer cherrystones however for eating on half shell raw with a drizzle of lemon and a touch of " piquant hot sauce " ... In Hoboken ! That famous Clam Bar there ...

Margi.
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Old 03-11-2012, 11:33 AM   #45
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Originally Posted by Margi Cintrano View Post
Nice DVD. Thanks for posting it for all of us.
Margi.
Thank you.

Funny part is I have already had some Italians post how bad it is. On You Tube trolls come from all over.
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Old 03-11-2012, 11:48 AM   #46
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Dvds - You Tube

I should have written that I like the visual format of cooking ... I do prefer my own recipe however, and should of specified that ... I am traditional when it comes to cooking regional Italian and dislike the use of an excessive amount of ingredients. Italian pastas in particular are very simple ... and are based on tried and true preparation.

I do not alter my Italian recipes --- I love them the way they have been prepared since time memorial ... and by my grandmom Margherite.

If I want something totally different, I shall go to prepare: Greek Aegean, Greek traditional, Indian, northern Greek, Mexican, Brazilian, and some favourite USA regional dishes too, Caribe, Mid Eastern, Moroccan, Persian, Japanese or Thai and / or go out to lunch or dinner, and have a grand time with a taster“s carte.

Thanks for post.
Margi



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Old 03-11-2012, 12:31 PM   #47
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Margi I completely understand. I own a lot of cook books but being able to see how something is done really helps. I also understand about the combination of flavors that a person grows up with. I think we all base the foods we eat today on what we grew up with. I have had fried chicken all over the world but still base my taste upon my Grandmothers.
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Old 03-11-2012, 01:40 PM   #48
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I see you can understand ... comfort foods ... I could use a real fabulous USA fried chicken recipe for my twin grandsons, they are five.

Do you use chickpea flour in frying fish or chicken ? In Spain and Italy it is quite common due to fact that it doesn“t permit the oil to penetrate the fish or chicken.

Thanks for post. Have a Nice Sunday. Margi.
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Old 03-11-2012, 01:43 PM   #49
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Power Plan Top,

Thanks for the website ... Interesting array of suggestions. Shall read more thoroughly tomorrow.

Margi.
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Old 03-11-2012, 02:04 PM   #50
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I should go into the importing olive oil and pasta, Proscuitto, cheese, risotto and acorn fed Iberian Jabugo Ham business. I would make a killing in the USA !
Then you would be dealing with the stupid FDA rules where the hams are concerned. My understanding is the curing time for proscuitto must be longer than normal for the US market. Meaning the meat will be drier. I'm sure the Italians just laugh about our rules, seeing they have been doing it their way for hundreds of years. Although good, the product in country is far superior.
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