Taking food home from vacation
Aug 2nd, 2001, 12:56 AM
#21
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The original poster might be interest in Helen's British Cookery Page at http://www.hwatson.force9.co.uk/ <BR> <BR>It contains goodies like Eton Mess sounds odd but is a delicious mixture of strawberries and merangue. She has conversion tables to cope with all those cups, teaspoons etc.
Aug 2nd, 2001, 04:13 AM
#23
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To Sylvia: Made that Cornish Treacle Tart last night and it was very good, had the taste (but not the texture) of , hmm,maybe a fruit cake? Probably because of the lemon rind. Anyway, my husband is taking some in to work today to pass around. So, thanks for the recipe! <BR> <BR>To Egg: Loved that site (Helen's) and have bookmarked it....I am going to have to go there when I have much more time to look at all the recipes. Did check out the recipe for Sweet Brown Pickle (Branton pickle type)(for making a ploughman's lunch..mmmmmmmm!) and am confused...maybe you or someone else can help.....in the ingredients it calls for a medium swede (so help me God) cut into 1/8 inch cube. Now, there is a glossary provided, but it does not list 'swede', and I bet it is not the tall, blonde type that I am familiar with. Anybody know what it is??? <BR> <BR>to francesca: Know what you mean about Dunkin' Donuts.....we also have a brand here that is driving everyone I know nuts it is soooooo good....Krispy Kreme Donuts (I think that is the correct spelling) They are positively addicting....I think they are wayyyyyy better than anything Dunkin Donuts makes. Yummmmm!
Aug 2nd, 2001, 05:45 AM
#25
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Hello Laura, I ADORE mustards and always try new one whenever possible! I have 12 jars in the fridge, mostly French and some from UK. I also love clotted cream(Harrod's YUM) and scone mixes from the UK. Also, olives and whole wheat pasta from Italy. Also love McVitties Digestives, and am hooked big time. Hope to bring home some good Irish farm cheese when there next week! Judy 
Aug 2nd, 2001, 01:54 PM
#28
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You guys are scaring me. Let me give you an example of how the taxpayers money is being spent this year - this year only - within Florida alone: <BR> <BR>$8M - fruit fly detecton <BR>$75M - citrus canker <BR> <BR>Those 'M's stand for MILLIONS - millions of dollars each year spent to overcome the pests introduced when someone brings back anything not allowed. That includes anything FRESH and most meat products, all soft cheeses. Please tell me that none of you are responsible for Dutch Elm Disease! Remember that the foot and mouth disease in England this year was introduced by a person returning from India, bringing back food and diseases from the family farm. Livelihoods and lives destroyed through thoughtlessness. And once these pests get established, many more millions will be spent trying to eradicate them. So much of the great food items we love can be ordered through catalogs these days. Please be careful and conscientious citizens.
Aug 2nd, 2001, 04:09 PM
#29
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Shanna, no one is talking about fresh fruit, plants or meat. All of us have been talking about packaged goods...jars of mustard, olives, pickles, and packaged mixes... None of us are talking about bringing anything into our countries that would harm them. Everything is okay here. 
Aug 2nd, 2001, 05:48 PM
#30
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Laura,, Good idea.. the thought of cutting a whole rutabaga into 1/8" cubes is daunting!!!But I do love it mashed or I make a wonderful soup with bourbon!!! <BR> <BR>Shanna- they'd never get by those sniffer dogs at the airport with fresh fruits!! I watched one zoom in on a poor man in chicago who put the apple from his lunch tray in his carryon bag to munch on the way home!! Just like radar!! <BR> <BR>I love to pick up bouquet garni's at O&CO in Paris, chutney's of all kinds, packaged French chestnuts for dressings, soup and confits, sun-dried tomatoe paste, (why can't we get that here!)and ginger wine. I am adding French flour to my list this year after reading this posting! <BR>we get a great selection of UK foods in our regular grocery stores here, I guess because we have such an influx of British tourists and second home owners, whatever caused it I'm happy. Ginger beer and schweppes tonic , pickle of all sorts, biscuits, whatever No problem finding at home anymore.
Aug 2nd, 2001, 08:25 PM
#31
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I always bring home mermalades. One question though, when coming back to U.S. are you required to declare things like olives, and mermalades. I lost my connection flight waiting in line at customs and I am thinking of not declaring the food I will be bringing with menext time. I definately know that things like sausage,other meats and lactose products are prohibited so I have never attempted to purchase these things abroad. Thanks.
Aug 3rd, 2001, 03:31 AM
#32
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My policy with customs is not to botehr them with things I know are legal. When I check the "no" box I interpret the question that way -- as involving fresh fruit and meat. I figure it saves us both time We have the "sniffer-beagles" at O'Hare and they have never come close to plopping down next to my bags.
We have the "sniffer-beagles" at O'Hare and they have never come close to plopping down next to my bags.
Aug 3rd, 2001, 04:08 AM
#33
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JOdy.......sun-dried tomato paste?..SUN-DRIED TOMATO PASTE???!!!! Are you kidding?? That would be amazing on pasta.....or maybe just a bit of it on garlic bread....you know, I have a dehydrator, I wonder if I can make sun-dried tomato paste? By the way, what is O&CO? And JOdy, care to share that soup with bourbon recipe? I would love to make it! (just curious,JOdy, what state do you live in that draws so many British Tourists? Is it Florida?) <BR> <BR>To s.fowler: I'm with you, I don't declare packaged food either.....by the way, I almost always bring home a freshly baked loaf of bread from Europe, and I carry it on and off the plane. The dogs (and their handlers) see me but just go right on by....must be okay, hey? <BR> <BR> Also, I love chutneys, but I have to admit, I really don't know what to do with them. I have made several, including peach..Yummm...and serve that warm alongside pork tenderloin, but I just can't figure out where chutneys really belong...can someone help me here?
Aug 3rd, 2001, 04:39 AM
#34
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Laura- O&CO, is Olivier and Co. it's on Rue de Buci, just across from the large supermarket. And we do live in Florida. <BR>I adore chutney,,great on pork , ham , just about any meat I can think of, depending onthe kind of chutney you have.Chutney and cheese on a baguette is super. I even use it instead on Mayo or mustard on sandwiches! Hot Mango chutney tossed into a chicken salad is fantastic! <BR>If that's your real email I'll email,the soup recipe, if it come back I'll type it out here. We will probably get "flamed" for turning this into a food forum but at leastfood is not as nasty as some of the posts lately.. <BR> <BR>I've never tried to make tomato paste , but there must be a recipe somewhere, I usually just bring a couple cans home fro UK. A friend told me she buys it ina tube at the Italian markets in Philadelphia, too bad we do't have a REAL Italian market here in Orlando!
Aug 3rd, 2001, 05:13 AM
#35
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JOdy.....yep, that's my real email address....am looking forward to that recipe..thank you! <BR> <BR>About the chutneys...now I have a better understanding of when to serve them...Paul Newman makes a mango salsa that I just love with tortilla chips, I bet that would be good in chicken salad, too. Thank you for all the good advice, JOdy..
Aug 3rd, 2001, 06:09 AM
#37
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Jody: Got the recipe....thanks, it looks great and I will make it as soon as Michigan cools down a bit! <BR> <BR>Ursula: "In India, you eat chutneys with everything. Meat, Rice, vegetables, etc" <BR>At the risk of looking really dumb, I have to ask......do they mix the chutney with the rice, vegetables, etc., or do they place it alongside?
Aug 3rd, 2001, 06:24 AM
#38
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Hello, <BR> <BR>rutabaga? What`s that? Does anybody per chance know the German word for it? I tried Babelfish and everything I got was "Schwedische Ruebe". I consider myself as quite good when it comes to food, but I`ve never heard "Schwedische Rübe". Anyone? <BR> <BR>Thanks <BR>Miriam
Aug 3rd, 2001, 06:30 AM
#39
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Laura: The chutneys (sp?) come separately along with other sauces or you have to ask for it -- just like in Thailand where you usually get three different sauces to choose from (hot, hotter, hottest = spicy) . Sometimes you also get plain joghurt to calm down your throad. You add the sauces you like to go with the food. In some places, they also have Ketchup, of course. (I hate it!) In India you really have to eat Indian food, because when they try to make spaghettis or European/American food you better avoid that. We once got a birthday cake in a very small place in the countryside and it was really bad tasting. But the intention was nice and we had to eat some, because it would have been very unpolite not to do so, although it was that kind of yellow sponge cake with a pink filling and topping!!.. ugh <BR>However, if you go mad for a real nice steak, India will not be the place to go, unless you stay in a luxury palace with a nicely filled wallet. Anyway, India is definitely the place I want go back some day. <BR>We have a lot of good stores here in Zurich where we can get food from all over the world. However, some of it is quite expensive like very exotic fruit or vegetables. <BR>I hear you have a headwave in the Midwest. Well, in Central Europe, after a two week's heatwave (over 90°F) it's raining now. It's quite a relief, but hopefully not the end of this summer.
