TN: Dinner with Wolfgang

[David from Switzerland]

Ever since Jeff mentioned damsons, I'm daydreaming (salivating) about the damson paste sold at Neal's Yard Dairy in London! Haven't had it in ages, but the memory still lingers on...

Greetings from Switzerland, David.
_________________

J'ai gaché vingt ans de mes plus belles années au billard. Si c'était à refaire, je recommencerais.“ Roger Conti

 

[Jay Miller]

originally posted by David from Switzerland:
Ever since Jeff mentioned damsons, I'm daydreaming (salivating) about the damson paste sold at Neal's Yard Dairy in London! Haven't had it in ages, but the memory still lingers on...

Greetings from Switzerland, David.
_________________

J'ai gaché vingt ans de mes plus belles années au billard. Si c'était à refaire, je recommencerais.“ Roger Conti

Thank you David! I'll see if I can pick some up next month. They have a shop in Covent Garden which is about 10 minutes from our hotel.

 

[David from Switzerland]

originally posted by Jay Miller:

originally posted by David from Switzerland:
Ever since Jeff mentioned damsons, I'm daydreaming (salivating) about the damson paste sold at Neal's Yard Dairy in London! Haven't had it in ages, but the memory still lingers on...

Greetings from Switzerland, David.
_________________

J'ai gaché vingt ans de mes plus belles années au billard. Si c'était à refaire, je recommencerais.“ Roger Conti

Thank you David! I'll see if I can pick some up next month. They have a shop in Covent Garden which is about 10 minutes from our hotel.

Welcome! They also have quince paste, equally as delicious, if you like that. Be sure to insist on the one made from British quince (same as the damson), as they also have imported Portuguese quince paste (cheaper, less complex and intense). Tastes like Tokaji Aszú whereas the damson more like a killer Port!

Greetings from Switzerland, David.
_________________

J'ai gaché vingt ans de mes plus belles années au billard. Si c'était à refaire, je recommencerais.“ Roger Conti

 

[Sharon Bowman]

originally posted by mark e:

originally posted by Sharon Bowman:

originally posted by Rahsaan:
As noted below, are you particularly discerning in your plum appreciation or have you just not spent time eating them on the west coast?

Never had any on the west coast. (Per Mark, I've consistently missed the season.)

Alas, that does not coincide with mushroom season.

Nailed it....

 

[Jay Miller]

originally posted by David from Switzerland:

originally posted by Jay Miller:

originally posted by David from Switzerland:
Ever since Jeff mentioned damsons, I'm daydreaming (salivating) about the damson paste sold at Neal's Yard Dairy in London! Haven't had it in ages, but the memory still lingers on...

Greetings from Switzerland, David.
_________________

J'ai gaché vingt ans de mes plus belles années au billard. Si c'était à refaire, je recommencerais.“ Roger Conti

Thank you David! I'll see if I can pick some up next month. They have a shop in Covent Garden which is about 10 minutes from our hotel.

Welcome! They also have quince paste, equally as delicious, if you like that. Be sure to insist on the one made from British quince (same as the damson), as they also have imported Portuguese quince paste (cheaper, less complex and intense). Tastes like Tokaji Aszú whereas the damson more like a killer Port!

Greetings from Switzerland, David.
_________________

J'ai gaché vingt ans de mes plus belles années au billard. Si c'était à refaire, je recommencerais.“ Roger Conti

Wow, you're right. That stuff is amazing.

What do you use it for other than with cheese?

 

[David from Switzerland]

originally posted by Jay Miller:
Wow, you're right. That stuff is amazing.

What do you use it for other than with cheese?

Glad you like it (green with envy)! With cheese, occasionally as part of gourmet dishes (decoration) as it offsets certain flavors, possibly also desserts. I'm pretty sure there must be Portuguese recipes using their quince paste, the British damson is more rare. I love the stuff so much, and find it has a depth and complexity that's really fascinating, I also have it on its own when I can!

Greetings from Switzerland, David.
_________________

J'ai gaché vingt ans de mes plus belles années au billard. Si c'était à refaire, je recommencerais.“ Roger Conti

 

[Jeff Grossman]

originally posted by Jay Miller:

originally posted by David from Switzerland:
Ever since Jeff mentioned damsons, I'm daydreaming (salivating) about the damson paste sold at Neal's Yard Dairy in London! Haven't had it in ages, but the memory still lingers on...

Wow, you're right. That stuff is amazing.

NYC locals: I'm going to get some of the damson hand-delivered soon. I think I want a pound but I'll ask the friend to bring a whole kilo if someone(s) want(s) the rest. It's GBP 8.20 per 250g in the shop; I'll convert whatever the friend paid to USD when she arrives. Let me know ASAP.

And an extra and public thank you to Jay for sharing some damson and quince with me after his trip.

 

[David from Switzerland]

originally posted by Jeff Grossman:

originally posted by Jay Miller:

originally posted by David from Switzerland:
Ever since Jeff mentioned damsons, I'm daydreaming (salivating) about the damson paste sold at Neal's Yard Dairy in London! Haven't had it in ages, but the memory still lingers on...

Wow, you're right. That stuff is amazing.

NYC locals: I'm going to get some of the damson hand-delivered soon. I think I want a pound but I'll ask the friend to bring a whole kilo if someone(s) want(s) the rest. It's GBP 8.20 per 250g in the shop; I'll convert whatever the friend paid to USD when she arrives. Let me know ASAP.

And an extra and public thank you to Jay for sharing some damson and quince with me after his trip.

You guys crack me up! Happy for you - as well as envious!

Greetings from Switzerland, David.
_________________

J'ai gaché vingt ans de mes plus belles années au billard. Si c'était à refaire, je recommencerais.“ Roger Conti

 

[Tristan Welles]

I'll be in London soon and just made a note to stop by Neil's Yard.

Thanks David!