Friday, March 25, 2011

Porcini secchi "Extra"

Now that Dan Johnson,music critique "heroique" here in NH, has dubbed me unsung genius and mycophile I thought I had better post something about funghi real quick so as to not lose my myco cred.
A year ago the topic was mushrooms in a vinegar setting--my wife Veronica had brought back from Slovenia a jar of pickled mushrooms.This year, on her trip to Trieste, she returned with two bags of Porcini Secchi "Extra". Dried boletes. Much better than the pickled kind; the aroma alone when you open the bag is worth the airfare to Italy! After a few weeks in a jar I took a whif this morning and got another powerful hit. I cant wait to actually cook them (maybe this weekend, a nice risotto?)
But what, I want to know, does "Extra" mean? According to Veronica, the Triestean purveyor of the woodsy treasures assured her that they were "best quality"--top of the line so to speak. Maybe it has something to do with size--they are big, some of them.
I'll report back on their "Extra"-ness after we've actually eaten some.

The other excitement around here was last night when Timo Andres played my piano piece, Authentic Presence, on a New music New haven concert at Sprague Hall. Timo played the pants off the things. It was dazzling, but even better, it was soulful.
It was a truly "extra" performance.

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