Hot Sake - Food News You Can Use

- Recently in Spain, we ate many of the fantastical jelly creations, as well as their other molecular gastronomic cousins, described in this NY Times Magazine article - we are still digesting it all so to speak. It all definitely provided a new perspective on the world food order. (via Megnut)

- While away on the same trip, a friend sent us this link, apparently Ms. Reichl and the Gourmet team are hitting the airwaves. Sorta get the feeling we could have run into these folks at Rafa’s in Roses.

- The latest You Are What You Eat installment from Ganda at Eat Drink Man Women, damn if we do not like this site. Good enough for Mr. Bruni to rip off.

- A quick tip for all those food junkies looking to bring their favorite foodstuffs back from their foreign culinary destinations - not a problem. Although we left our beloved Iberian Bellota Jamon from Jamonisimo in the hotel in Barcelona, no one even blinked upon arrival back in the States. At least we have the photos and the taste memories of a hundred slices.

Contact the author of this article or email tips@gothamist.com with further questions, comments or tips.

By Andrew Gottlieb in Food on September 5, 2006 2:42 PM

Comments [rss]

anonymass

That's jamon in that thar photo. It's cured ham, sort of like prosciutto - unbelievably good stuff.

It's common for Spaniards to buy a shank just like those pictured. Though as I mentioned, I'm fairly certain it's illegal to bring these into the States.

nick

what does the image have to do with the post? im a shooting myself in the foot by not clicking links?

adamks

dude, this image is ludicrous. it makes me sick.

anonymass

As far as I know, it's illegal to bring jamon back to the US.

Krista

I'm confused. You mean you left your jamon iberico in the hotel accidentally? I can't imagine anyone doing so on purpose. I recently brought some back from Barcelona and would've been sad to have left it in the hotel.