Food to die for 
Did you write you have mice that opened a bottle of vermouth?
Probably a hard life for them in the mountains that drives ingenuity.
Those damned two legged mice.
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Ah well, Iâm in the BL lowlands where itâs summer alright. But regardless, I meant that this sort of heartier stew (wine, chicken stock, fatty meat, paprika) âfitsâ better if itâs in the negative C outside for me.
I am wondering if a stick of cinnamon would be nice to add.
Other food that works extremely well in stews, a long-time favourite of mine - and hated by many - is okra. Not the fibrous, woody big African-style okra but small tender okra. I made a dish years ago where I stewed (for extra slime!) okra in tomato sauce, then finished in the oven with a slice pork and orange sausage. Was divine! Thereâre a few supposed methods to reduce the slime of okra I heard about: not chopping them, not damaging the stem, adding a bit of acid (lemon or vinegar)âŠscrew all that, I love the slime! Okra with rooster, gumbo etc
The olive oil that you are buying in the supermarket, is from last yearâs harvest â so it has already had its share of oxidation.
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A pilgrimage to my favourite shop, Tingting. An hour and a half, and I only made it through the teas, Mexican food, beer/sake, frozen and fresh sections and one aisle of tinned and pickled vegetables and sauces from Japan, Philippines, Vietnam, Korea, Indonesia, India, China. There are another bunch of aisles of goodies, so I could have used 3 hours. Kirin Ichiban as a treat for OH, dark soy sauce, Korean noodles, Spanish saffron, kecap manis, whole water chestnuts, crab surimi, gyoza wrappers. Iâm gonna have fun.
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Oh⊠DO.. tell us about it.
Can you indicate where that is? Google tells me itâs in Austria?!
Also, no Durian?
Itâs a franchise, now all over Austria and growing, and no wonder. Itâs stuffed with thousands of products, neatly arranged in an attractive huge shop, mostly by country. Youâve been there, @Slammer, I remember your remarking how much money one could spend there. However, the prices are far, far better than any shop Iâve been in anywhere in the EU, let alone CH. @Refugee, I didnât see durian, but I wasnât looking for it amongst the hundreds of fresh and frozen products. There were the most cunning Thai baby eggplants, however. Unfortunately, the space where the lap cheong was supposed to be was empty 
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For us, anyway, looks like Bregenz is nearest (we are in Winterthur). Looks interesting.
Damn, Iâd go if it was in CH or near me!
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There are shops in Switzerland that sell those sort of things.
Unfortunately, the ones I used to use closed down during COVID as much of their income was from foreign visitors.
Yeah there are a handful in Basel which Iâve been to, but none so comprehensive as what this one looks like.
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New Asia Market is probably the best overall in Basel, but itâs always been very light on anything Mexican. so we always got/get that at the El Sol shop/warehouse in Alschwill en route between office and house in France.
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Unless you plan to buy tons of goods the train might be an option, the store is just across the road. Otherwise eyou probably want to consult your AI about the traffic situation, itâs often a nightmare e.g. during rush hour.
Also, the cablecar up the PfÀnder mountain is close by and highly recommended.
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Actually was thinking about the train, just an hour on the EC from Winti Hb. Of course the EC is habitually late, but anywayâŠ..
Yep, been to this one a few times, plus one more closer to the botanical garden which I forget the name of.
The clue is in the name surely? Why would you expect an Asian market to stock Mexican stuff?
Speaking of odd things to eatâŠ
Here was my (in) famous Nopales cordon bleu I tried on Malta.
And a cactus datschi, there not being Zwetschgen on Malta
I only mentioned it to point out the contrast with the other place previously mentioned, never expected it, of course not.
Tingting Asiamarket has Mexican corn tortillas, a range of Herdez salsas, and a number of tinned pickled stuffs like green jalapenos and chipotles.
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Bought some excellent calfâs liver and sprouting broccoli (Bimi) at the village store in DE. I had brought with me a big juicy yellow onion from AT, so I caramelised it slowly in butter, adding some white wine. Quickly sautĂ©ed the liver in the same pan, made mashed potatoes, steamed the broccoli. It was the best liver Iâve had in years.
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