tag:blogger.com,1999:blog-3799854524070158890.post6870156402948877890..comments2023-10-10T14:43:29.795-04:00Comments on Brooklynguy's Wine and Food Blog: Seafood Soup with FregolaBrooklynguyhttp://www.blogger.com/profile/16321573602782343974noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-3799854524070158890.post-40161875441566869772011-01-05T08:03:45.912-05:002011-01-05T08:03:45.912-05:00Love to know where to find Fregola in NYC/Brooklyn...Love to know where to find Fregola in NYC/Brooklyn area?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-85337803263105010692007-07-16T11:57:00.000-04:002007-07-16T11:57:00.000-04:00Hi brooklynguy,The Fregola does sound like a great...Hi brooklynguy,<BR/><BR/>The Fregola does sound like a great price. Thanks for the tip! I've told some co-workers about the store. They'll definitely be stopping by.<BR/><BR/>I always eat my fregola simmered in a tomato-based sauce with clams.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-28565048978226940922007-04-14T11:22:00.000-04:002007-04-14T11:22:00.000-04:00Hi Blake,First of all - GREAT SITE. I just spent s...Hi Blake,<BR/><BR/>First of all - GREAT SITE. I just spent some time poking around and I love it. Great writing and great photos, interesting and accessible cooking too. I will be back for sure.<BR/><BR/>$8/lb is absurd for fregola, yes. I buy mine at the Park Slope Food Coop for $3/500 grams. If you're not a member you should tell a friend who is a member to pick some up for you. Or just join. Lots of people from your part of Brooklyn are members. Great prices on fresh locally grown and/or organic food.<BR/><BR/>Thanks for stopping by.Brooklynguyhttps://www.blogger.com/profile/16321573602782343974noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-43200978271870788472007-04-13T12:45:00.000-04:002007-04-13T12:45:00.000-04:00Where do you buy your fregola? I've been looking ...Where do you buy your fregola? I've been looking for this pasta for some time after having it in a fantastic side dish at Otto (paired with sweet corn). I've only seen it at Citarella for an absurd $8/lb. Is it always that expensive? I'm in Carroll Gardens. Thanks!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-76041160458581408152007-04-09T16:25:00.000-04:002007-04-09T16:25:00.000-04:00Hey Andrew,I will ask for porgy next time then, th...Hey Andrew,<BR/>I will ask for porgy next time then, thanks for the suggestion. I know that the folks at Blue Moon (the fish people at my market) sell Porgy. And I'm curious to read your thoughts about Pinot Days, once it happens. I like your blog so far - keep it coming!Brooklynguyhttps://www.blogger.com/profile/16321573602782343974noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-61864714568959542832007-04-07T18:52:00.000-04:002007-04-07T18:52:00.000-04:00Neil,Yes. This is the same Andrew. I usually go fi...Neil,<BR/>Yes. This is the same Andrew. I usually go fishing 5-7 times a year bringing home some fresh fish for the family. I fish from New England (cod/haddock/porgy) in Spring & South Jersey (Sea Bass/Black Fish)in the fall.<BR/>Regarding my fish soup, which is indeed Chinese style, I make fish stock from scratch using the cache of head/bones from 3-5 fishes (after frying them a bit to enhance the flavor). I got to tell you. Porgy meat is the sweetest of them all to be used in soup.<BR/>Regarding Pinot days. I shall try my best to collect information but I do not know my writing style is up to par as you can see on a blog (rougeandblanc.blogspot.com) where I started to record tasting notes of my own.<BR/>Happy Easter.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-29727791560645027442007-04-06T23:27:00.000-04:002007-04-06T23:27:00.000-04:00Hi Andrew,Your version reminds me of a Chinese sty...Hi Andrew,<BR/>Your version reminds me of a Chinese style soup that I LOVE. Do you use stock in yours?<BR/><BR/>I actually didn't choose the black fish - its what they gave me. I was glad because this time there were no messy gills to get out. Were you a fisherman? Sounds interesting...where? I'm so glad that you appreciate the recipe. Please let me know how you like it. And if this is the same Andrew, I want to hear about Pinot Days, as it now turns out that i will be out of town and cannot go. Actually, I could use someone to do a guest post about it...(hint).Brooklynguyhttps://www.blogger.com/profile/16321573602782343974noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-22959554269582052272007-04-06T14:20:00.000-04:002007-04-06T14:20:00.000-04:00Neil,The soup looks gorgeous. In our household, wh...Neil,<BR/>The soup looks gorgeous. In our household, whenever I came home from fishing, we would also whip up a soup with the fresh fish.<BR/>The only differnce is that we don't use the pasta. Instead, we throw in a few green peas and healthy bunches of cilantro and a few scallian right before turning off the fire. (Salt and pepper to taste)<BR/><BR/>I saw that you use black fish head as soup base - good choice. I tend to use sea bass or cod.<BR/><BR/>The sweetness of the fish, aroma of cilantro and scallian always make as say a satisfied 'Ah! after eating a big bowl of this soup.<BR/><BR/>Thanks for sharing your recipe. I shall try it next time with fresh haddock.Anonymousnoreply@blogger.com