Re: [] Things I have learnt whilst cooking roast dinner in America

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From: Jenny Mather
Subject: Re: [] Things I have learnt whilst cooking roast dinner in America
Date: 08:22 on 19 Dec 2006
There are also good food places in the market building by the piers
nearest the city (where the ferries go) if I remember correctly... it was
many years ago (accross the road from where the outdoor ice rink is - if
that is still there also!)

(There is also quite a nice place to drink champagne so I may have got a bit
side tracked!!)

I think I remember seeing Neal's yard cheese there too.

(Still surprisingly missing english cheese given all the yummy cheeses here
in switzerland! and I'm totally with Simon on the tea front... we have just
run out of PG Tips and are resorting to local tea for the last
week...horror! And dotn even get me started on a country full of cows that
has limited fresh milk but a plentiful supply of UHT nonsense....jenny stops
ranting now and remembers the good use of dairy products in fondue,
tartiflette, raclette, chocolate........)

On 19/12/06, Simon Wistow <> wrote:
> On Mon, Dec 18, 2006 at 10:01:00PM -0800, John Costello said:
> > Do you know what floury potatoes are called - Russian bananas, French
> > fingerlings, or?  I discovered a potato farm locally that raises a dozen
> > or so different types of potatoes.
> Ahah.
> > There is, but you have to look for farmhouse or artisan cheddars.  In
> the
> > SF Bay Area, take BART (their Tube) to Berkeley-Shattuck, get off, have
> > someone point you to University and keep walking past University along
> > Shattuck.  On the left (West) side of the street will be the Cheese
> Board,
> > where you probably can find Neals Yard cheeses.  Elsewhere in the
> country,
> > it will just depend.
> Ah, cool. Although, I think that the local Whole Foods on 4th street
> (right near the offices) have Neals Yard cheeses. They certainly have
> Colston Bassey which mkaes me indescribably happy.
> To be honst the cheese thing was a bad planning on my part but still
> came out rather lovely. There's something gratifying about mopping up
> the last dregs of gravy and cheese sauce with a second helping of roast
> potato.
> Simon

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