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Absinthe and Jamon Iberico...both now available in the US!!!

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Dec 5th, 2007, 02:07 PM
  #1
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Absinthe and Jamon Iberico...both now available in the US!!!

Great news for food fanatics..jamon Iberico will be available tomorrow when it makes its debut at Jose Andres' Washington, DC place.

And to wash it down..no less than 4 different absinthes have been cleared for sale here!

Details:

http://www.nytimes.com/2007/12/05/di...ng&oref=slogin

and

http://www.nytimes.com/2007/12/05/di...tml?ref=dining




So we may not have to tuck these into our luggage anymore.........

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Dec 5th, 2007, 02:33 PM
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Yipee! Now I won't have to break out in a swest when the little dog in the airport nabs me..
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Dec 5th, 2007, 02:45 PM
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I meant break out in a sweat...oops
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Dec 5th, 2007, 05:12 PM
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This distiller just set up shop.

http://www.sfgate.com/cgi-bin/articl.../MNQJTO9FM.DTL

There has been some underground distillers for a few years in SF.

Sante'
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Dec 5th, 2007, 06:37 PM
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Isn't jamon iberico a variant of serrano, which was already available?
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Dec 5th, 2007, 07:44 PM
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Yes Iberico = higher quality.
Serrano has been available but not Iberico.

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Dec 5th, 2007, 09:11 PM
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What's available is not all it's cracked up to be...

And don't worry too much about the little doggy. He has a very difficult time sniffing out good jamón that has been vacuum packed.
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Dec 5th, 2007, 10:24 PM
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Hi Robert,

Unfortunately the little doggy has already nabbed me at LAX with my jamon. Though vacuum packed I must have reeked of it through my pores from eating so much of it!
I didn't get fined though just warned. I am still angry about having to give up my 80e worth of jamon though. Now I fly sans jamon.

The funny thing is that my DH had a bottle of Ansinthe in the suitcase for a friend.
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Dec 5th, 2007, 11:07 PM
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What a sad day. LAX must be a lot tougher than PHL or JFK. We've managed to bring back a few packages we picked up in the Duty Free at MAD. It's always worth taking the chance for some good 5J jamón, just don't sample along the way.
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Dec 5th, 2007, 11:56 PM
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So exactly how much ham are you lot sneaking back in.

http://www.usatoday.com/news/offbeat...s-stolen_N.htm

SYDNEY, Australia (AP) ó Thieves stole 17.6 tons of ham and bacon from a warehouse and left behind a message busting the owners' chops, police said Monday.
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Dec 6th, 2007, 04:22 AM
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I have always brought them home..I take my trusty zip loc bags with me...and with the prices they will charge here for the jamon , might do the same...
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Dec 6th, 2007, 07:20 AM
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I did too but the doggy had a good nose. Cute little beagle though.
Now with the LAPD welcoming committe meeting me at the plane any time I travel internationally I do not want to take chances.

Remember that there is an Argentine fugutive wanted with my exact name.
I do not want to break any laws even for jamon. Bummer. Looks like I will not get to try thosse great Argentine steaks any time soon.


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Dec 6th, 2007, 08:38 PM
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But the absinthe isn't the REAL thing...so, looks like you're still going to have to bring it back if you want the REAL thing! And it's not easy to find places that sell the REAL thing even in Europe.
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Dec 6th, 2007, 08:49 PM
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What do you mean when you say it isn't "the real thing?"
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Dec 6th, 2007, 09:38 PM
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I am intrigued to see that the eponymous restaurant here in humble Ottawa, Ontario serves absinthe. I assume this is not the wormwood stuff but something less toxic.

The website for the place asks, leeringly, "Do you know the green fairy?"

Frankly -- though no prude about booze, quite the contrary in fact -- absinthe-drinking seems to me a VERY debauched habit.
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Dec 7th, 2007, 04:22 AM
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The "real thing" probably refers to the thujone in the wormwood used to make the absinthe. There was a discussion about this here..




http://www.fodors.com/forums/threads...2&tid=34967096
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Dec 7th, 2007, 02:08 PM
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yes, ekscrunchy has it right
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Dec 7th, 2007, 04:04 PM
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Ive had Barnaby Conrad's book, "Absinthe , History in a bottle," since the 80s, much is taken from that book:

http://tinyurl.com/ywzbmy

Here in Boston it has become popular,
My favorite is LUCID.
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Dec 7th, 2007, 04:36 PM
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The article about absinthe in the first post says the maker uses grand wormwood and also a less bitter cousin of it in the process. Wouldn't the finished product contain thujone?
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Dec 7th, 2007, 07:40 PM
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Just a note to let you know that our friend Joseba of the Basque restaurant the Harvest Vine, and his new San Sebastian-Donostia style pintoxs bar in downtown Seattle, Torxi, will be offering the new Jamon iberico next week.
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