Things I would like to see in a deli

[mark111757 Profile]

Saw the clip on you tube of Antonio carluccio doing a carbonara. He used guanciale as the meat. I would love to see more grocery store delis that would carry it, to slice like streaky bacon or cut into chunks and chop up at home.

From the naked chef series, flat slices of pancetta. Looked like slices of streaky bacon. I recall Jamie Oliver using it in at at least one episode, maybe 2 or 3. . I thought the brand was citterio who do quite a bit of business here in the states. Rolled pancetta I have found is great to chop up. To me bacon like slices would be better to wrap around. Like Lorraine Pascal's recipe for Salmon saltimboca.

Things on my wish list.

Thank you for letting me rant

[Gillthepainter Profile Website]

I cannot get guanciale.
Which I should use for Bucatini all'Amatriciana. I can get the very long pasta no problems tho.

I'd like to see tulipan in a deli. Spanish spread that I've always loved.
It's not high end, but is far better than the spreads we have here.

[Stokey Sue Profile]

Tulipan is just an oil based butter substitute isn't it? Not really a deli item IMO

Pancetta, in flat strips, is easy enough to find in UK even in supermarkets, as are the little lardons (cubetti di pancetta)

I should probably be able to get guanciale in Soho but I haven't looked properly

I've had trouble finding good white balsamic condiment recently, which I like as a zero calorie salad dressing

I think my problem is that living in London I can probably get everything I want but I have to visit
different specialist shops in different areas

Brindisa in Borough Market or Garcia in Portobello Road for Spanish
Italian delis local or in Soho
German in Borough again, or sometimes in the Polish shop over the road
Oriental, local, Soho or North London
Cheese from La Fromagerie locally or Paxton and Whitfield in the West End
Turkish locally, but West End or Shepherd's Bush for Middle Eastern and Persian

It's something of a road trip

[Alexandria Profile]

I am preparing a Tagliatelli Carbonara with Guanciale today with the recipe of the late Antonio Carluccio. I have all his books and DVDs ..

I purchase my Guanciale from an Italian Restaurateur in Madrid, who ships it to my office .. However, there are Italian kiosks at the La Boqueria as well and at The Hyper Market, El Corte Inglés.
None the less. Ignazio´s is the best ( in Madrid ) ..

[Gillthepainter Profile Website]

Sue.
Have you ever tried tulipan?

[Stokey Sue Profile]

Gill
I don't use synthetic spreads, apart sometimes for Pure for baking. According to Google it's made by Unilever's Blue Band division

But however nice it's not the sort of thing I'd really think of as deli, though it's quite possible Garcia stock it as they stock things like kid's confectionery that expat Spanish miss

[Gillthepainter Profile Website]

It's funny what you crave when you cannot buy it easily.
I used to pay 4 times the price for tinned beans when I lived abroad in a local delicatessen shop.

I couldn't care less about baked beans however when I'm in the UK.

Anyway, it would go into what I would like to see in a deli.

[mark111757 Profile]

Maybe not a deli item as such but how about 140g tubes of liquid glucose/glucose syrup. The deer in the head lights look I get when I as for it are hysterical.

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[Stokey Sue Profile]

There was a time it was hard to get here Mark
Back in the dim and distant past, you got liquid glucose from the chemist (pharmacist) who used it to make up prescriptions from scratch.

Then they stopped using it and stocking it, circa 1970 you could get it from some catering suppliers or a pharmacy could order it for you, but you had to buy a BIG pack (my mum, a pharmacist, used to get glucose syrup, citric acid etc. for a lady who iced wedding cakes professionally)

For a long time you could get it sometimes from specialist cake decorating shops

Then along came Dr Oetker. Hurrah!

[Sakkarin Profile]

"Delis" around here tend to be very specific, aimed at particular communities, so for Polish stuff you'd go to a Polish deli, Jewish stuff to a Jewish deli, Portuguese stuff to a Portuguese deli, etc.

However I need to give a special mention to the Italian one I visited last week, I went specifically to get some finocchiona salami. I wish I'd taken a photo, the slicing and presentation of the salami was the best I've ever seen. I'd opened it all and started loading my sandwich before realising how attractively it had been prepared, laid out with absolute precision and triple wrapped, all for just £1.99 worth of salami. If there were a prize for presentation, I think they'd win it!

I'm tempted to go back and ask if I can take a video of him preparing it next time...

and ask if he does guanciale maybe!

[mark111757 Profile]

When I was working at the store, we sold slot of this brand. Then someone came in and offered a different brand name salami.

http://www.columbuscraftmeats.com/produ ... inocchiona


In this part of the world, Columbus is considered top shelf. My favs are their premium genoa, mild sopressata and the above. AFAIAC, itbs worth the drive to get.

The brand they carry now, at least Genoa and sopressata


https://store.heritagefoodsusa.com/mobi ... -c226.aspx


Figured I would throw this in too

https://store.heritagefoodsusa.com/mobi ... -p359.aspx


This seems like the next big thing

https://store.heritagefoodsusa.com/mobi ... p1735.aspx

[Sakkarin Profile]

On my computer those last three links say "access denied" when you click them

[Stokey Sue Profile]

On my computer those last three links say "access denied" when you click them

Yes, the last one further informs me that I can't access it from the UK. As they are meat products that can't be imported into EU perhaps?

Thought of something I'd really like to see in a deli - real Hungarian paprika,, which I used to be able to get but seems to have vanished from London shops. Also in Hungary you can buy Paprika Krem, a tube of concentrated paprika (sweet pepper) puree similar to tomato paste, lovely in sauces, goulash etc.

In fact, I'd like to be able to buy the Hungarian Sweet Wax capsicums, sweet ivory coloured peppers that really do look as if made of candle wax but taste great

Not perhaps

[Sakkarin Profile]

By coincidence I made some pork with sauerkraut using a Hungarian recipe book last night, I used some of that Korean chilli powder and a bit of off-the-shelf paprika. Finished the dish off with some Polish sour cream which wasn't in the recipe, but was fab.

It also crossed my mind that sauerkraut is just a variation on the same theme that kimchi came from.

[patpoyntz Profile]

I would just like to see a deli in my nearest town of Inverness here in the frozen north!

[Stokey Sue Profile]

This might merit a separate thread, but I heard Dearbhla Reynolds talking about fermented foods in general on the Food Programme, I think it's quite a trend, kimchi, sauerkraut etc. all basically similar in principle

She has a book called The Culture Club
https://www.amazon.co.uk/dp/B01M99F2XG/ref=dp-kindle-redirect?_encoding=UTF8&btkr=1

They previously interviewed Sandor Katz, who is perhaps more technical and a recognised expert

https://www.amazon.co.uk/Sandor-Ellix-Katz/e/B001KH6N9E/ref=dp_byline_cont_ebooks_1

[Badger's Mate Profile]

I've usually got plenty of white cabbage at this time of year, and have always intended making sauerkraut. However, Road to Hell and all that...

[mark111757 Profile]

http://www.columbuscraftmeats.com/produ ... ...........



http://store.heritagefoodsusa.com/mobil ... -p359.aspx





http://store.heritagefoodsusa.com/mobil ... -c226.aspx



Instead of https, I edited off the s, to http. Would someone pls give it a try. The internet police are at it again. I hate crap crap like this. I may not order if I was in a foreign country but I would like to at least see it and read about it.

End rant mode....

[Stokey Sue Profile]

Can access the Columbus one, but Heritage specifically blocks non US ip addresses