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Old 05-19-2016, 06:46 PM   #11
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Quote:
Originally Posted by Steve Kroll View Post
. I'm sure the custom agents enjoyed them.
There was a TV segment about Customs in Miami disposing of Cuban cigars and rum. Oh yeah LOL
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Old 05-19-2016, 07:01 PM   #12
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Quote:
Originally Posted by Souschef View Post
There was a TV segment about Customs in Miami disposing of Cuban cigars and rum. Oh yeah LOL

Customs in Miami also disposed of my tiny sample tinfoil packets of facial moisturizer. It was shortly after some airline disaster, and no liquids were allowed, period. I told the woman to give it back to me, and smeared it on my face.

A good friend who regularily went to Canada to get his beloved garlic pork sausage picked some up during the Mad Cow scare, and wasn't allowed to bring it across the border, even though it was a pork product. He ate as much as he could on the Canada side.
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Old 05-19-2016, 09:08 PM   #13
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On one if my mother's on the way back customs disposed couple of kilograms of black caviar, she had in her luggage. Luckily they missed the other couple kilograms she had packed more carefully.


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Old 05-19-2016, 10:02 PM   #14
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How did this thread go from great cheese sites to customs atrocities?

Seeeeeeya; Chief Longwind of the North
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Old 05-19-2016, 10:22 PM   #15
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Talent, Chief. And LOTS of practice!
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Old 05-19-2016, 10:30 PM   #16
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What? We're all still on topic. Many cheeses are imported, as are sausages and caviar.

Beagles and other dogs are always appropriate to add to any topic, of course.
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Old 05-19-2016, 11:56 PM   #17
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Off topic Chief? Not. At least we're all still talking about about food worth bringing back home.
Well, maybe not with Cuban Cigars and Rum.
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Old 07-09-2016, 09:42 PM   #18
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For cheese-lovers within striking distance of Seattle, get yourselves to Big John's PFI (Pacific Food Importers). It's a hard-to-find, canopied door on a dead-end alleyway, but it's a cathedral to cheese. An air-conditioned glass case about 30 feet long holding what looks like hundreds of cheeses.

And you can sample as many as you like, with no pressure. One slow day, I got a complete Stilton ("the perfect marriage of cow and bug") tour from the chatty counter-guy, then we wandered into soft French, and the complete revelation of a Boucherondin, which my girlfriend declared to be "utterly knickerdropping."

Prices are not exactly wholesale, but given that they supply probably every good Seattle restaurant, turnover is high and quality is excellent. You're limited to buying at least a pound or so, what a shame, what a shame, what a shame...

And that's just the cheese counter. The place is an international food warehouse with vast reach. While you're there, grab a 25 Kg bag of Antimo Caputo "00" flour for pizza, some slabs of cured bonito for shaving into katsuobushi (and the gorgeous plane used to shave it), and some enormous jars of white anchovies, or whatever takes your fancy.

Do I sound like a fan of the place? I go there sometimes just to walk around, which is always a pleasant mistake...
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