Ingredient fetish [General]
2009 Sep 11
When I was in the Middle East I loaded up on herbs at a market in Tel Aviv. I brought back the most awesome mace pods and some really great paprika.
As for the truffle oil, I usually add a tiny bit to mushroom risottos and earthy soups. I've also found that it goes great drizzled over a frittata.
As for the truffle oil, I usually add a tiny bit to mushroom risottos and earthy soups. I've also found that it goes great drizzled over a frittata.
2009 Sep 11
I have had pretty good luck as a food smuggler...some of my favourite things that I try to keep a secret stash of include: Dominican Rum (Brugal Extra Viejo of course), Mofongo Snax (a Dominican mix of yucca, plantain and pork rinds...the greatest junk food on earth), homemade lemon and myrtle liqueurs, Corsican cheeses (ideally Brebis - a hard, raw sheep's milk cheese) and wild boar charcuterie (lonzo, coppa and saucisson sec) that would make your hair curl.
Sadly, all my contraband is slowly running out...time to travel again!
Sadly, all my contraband is slowly running out...time to travel again!
2009 Sep 11
(Disclaimer: not an import specialist, and not a designated authority for any legislation related to meat import.)
If you know what you're getting beforehand (or if you have net access when you're there), you can use the CFIA's Automated Import Reference System (AIRS) to check what import requirements exist for the product(s) in question.
www.inspection.gc.ca
It's not the smartest reference in the world (believe me), but it's better than nothing.
(I ran it through the system, and Italian foie gras shouldn't be refused entry because it's A) already cooked and B) for personal use. CBSA people aren't, however, known for their critical thinking skills.)
If you know what you're getting beforehand (or if you have net access when you're there), you can use the CFIA's Automated Import Reference System (AIRS) to check what import requirements exist for the product(s) in question.
www.inspection.gc.ca
It's not the smartest reference in the world (believe me), but it's better than nothing.
(I ran it through the system, and Italian foie gras shouldn't be refused entry because it's A) already cooked and B) for personal use. CBSA people aren't, however, known for their critical thinking skills.)
2009 Sep 11
Uncooked meat is the one thing I would never consider bringing across the border. Especially the cured stuff like sausage, even if it is hell of tasty.
Having worked in emergency management in the food regulatory world, someone accidentally bringing foot and mouth disease into the country via uncooked meat is a scary prospect. That was probably the absolute worst case scenario we would worry about and plan for.
Having worked in emergency management in the food regulatory world, someone accidentally bringing foot and mouth disease into the country via uncooked meat is a scary prospect. That was probably the absolute worst case scenario we would worry about and plan for.
2009 Sep 11
A variety of spice blends from the British Virgin Islands, Puerto Rico, Honduras, Curaçao (and curaçao from curaçao - duh!), Philly cheesesteak from Philadelphia (the customs officer in Ottawa laughed hysterically when I told him what was in the container), someone smuggled some nduja back from Italy for me (which is delicious, might I add, and I can't find anything close to it in Ottawa), clothbound ultra aged cheddar from Vermont, tiny hot peppers from some small place in Quintana Roo, a variety of casked ales from England, truffle oil.
2009 Sep 12
I have brought back all kinds of goodies:
Canned pate fois gras
canned salsifies
tagine spices
mexican tres leches cake mix (lame, I know)
churro mix
mexican cheese- before they asked about dairy products
capers
not to mention tons of stuff from the US.
I love interesting foodie finds. The only thing that makes me sad is when I run out of the special ingredient.
Canned pate fois gras
canned salsifies
tagine spices
mexican tres leches cake mix (lame, I know)
churro mix
mexican cheese- before they asked about dairy products
capers
not to mention tons of stuff from the US.
I love interesting foodie finds. The only thing that makes me sad is when I run out of the special ingredient.
2009 Sep 12
Always bring fun and different food back. When abroad I only bring back canned, vacuum sealed, or sealed jars (they get heavy!) I found some awesome different mixes, pickles and condiments in Pennsylvania dutch country, all kinds of good stuff in Mexico, canned pates and terrines in France, olive oil and dried herbs/spices from Italy, preserves and what not in Britain. Yummy belgian chocolate and coffee! Probably the most interesting was preserved pickled pork lips from louisiana--very different...We stay away from meat, cheese and produce and have never had a problem.
2009 Sep 14
Whenever we go to Barbados, we always bring back lots of fish. On our last trip we brought back 12 lbs of mahi-mahi, 10 lbs of yellowfin tuna and 50 flying fish filets. There is no limit on bringing back fish (only the weight limit of your airline - we've called Customs and checked ;-) ) The price of fresh fish there can't come close to what I've paid for yellowfin here...
We go to the fish market, have them clean and filet our fish, then we have them vacuum sealed and frozen. We then put the fish in a freezer bag (the silver ones you can buy at some butcher shops), then wrap the bag in some clothes/towels and put it our suitcase. The fish stays frozen for about 12 hours, which is plenty of time for us to get it home safely. In all the years we have been doing this we have only had one close call when Air Canada lost our bag - it was delivered the next morning and only one package was partly thawed. We cooked it that night.
On a trip to Menorca a couple of years back, we brought back saffron, almonds, fleur de sel, and lots of smoked paprika.
Mexico - 1/4 lb of mexican oregano, which ended up costing us only about $0.65 at the local supermarket.
Memphis - BBQ rub, Bush's baked beans, canned collard greens
We are heading off sailing in the Greek islands in a couple of weeks and I am looking forward to the bounty that awaits us there!
Better bring an extra bag :-)
J~
We go to the fish market, have them clean and filet our fish, then we have them vacuum sealed and frozen. We then put the fish in a freezer bag (the silver ones you can buy at some butcher shops), then wrap the bag in some clothes/towels and put it our suitcase. The fish stays frozen for about 12 hours, which is plenty of time for us to get it home safely. In all the years we have been doing this we have only had one close call when Air Canada lost our bag - it was delivered the next morning and only one package was partly thawed. We cooked it that night.
On a trip to Menorca a couple of years back, we brought back saffron, almonds, fleur de sel, and lots of smoked paprika.
Mexico - 1/4 lb of mexican oregano, which ended up costing us only about $0.65 at the local supermarket.
Memphis - BBQ rub, Bush's baked beans, canned collard greens
We are heading off sailing in the Greek islands in a couple of weeks and I am looking forward to the bounty that awaits us there!
Better bring an extra bag :-)
J~
2009 Sep 14
Itchy Feet - Re: The Fish Sauce
I take it you just wondered "why" you ever thought this was important enough to take the time and trouble to purchase and stuff in your luggage. I however, for some reason, have visions of a broken bottle... and regretful (and stinky) mistake. Fishy story?
Jojo - While we are on the subject of fishy things (see my above note to Itchy)... I think I'd be afraid of the fish defrosting amongst my clothes. But now you got me wondering if one could pack this all up in a small cooler (even those disposable styrofoam kind) and ship the stuff back home. Kind of like how Air Canada will ship Lobster back from the East Coast. Most International Flights allow 2 pcs of luggage per person and "The Man" and I never seem to use our full allowance... we are considering going to the Caribbean over Christmas, so this sounds quite "appetizing". Thanks for the tip.
I take it you just wondered "why" you ever thought this was important enough to take the time and trouble to purchase and stuff in your luggage. I however, for some reason, have visions of a broken bottle... and regretful (and stinky) mistake. Fishy story?
Jojo - While we are on the subject of fishy things (see my above note to Itchy)... I think I'd be afraid of the fish defrosting amongst my clothes. But now you got me wondering if one could pack this all up in a small cooler (even those disposable styrofoam kind) and ship the stuff back home. Kind of like how Air Canada will ship Lobster back from the East Coast. Most International Flights allow 2 pcs of luggage per person and "The Man" and I never seem to use our full allowance... we are considering going to the Caribbean over Christmas, so this sounds quite "appetizing". Thanks for the tip.
2009 Sep 18
We traveled to Italy for our honeymoon and while in Tuscany we visited a winary that also produced some of the most beautiful olive oil I have ever tasted. I'm 1/2 way through the bottle we brought back and will be quite sad when it is finished. Guess I'll have to go back for more!
Beyond that I've only ever brought back wines and rum from various other trips.
Beyond that I've only ever brought back wines and rum from various other trips.
Smellanie
Have you ever brought stuff back? Anything you are particularly proud of / fond of?