1 reply to this topic

[johnnyd]

MB,

I find it very cool that I can hear your voice when reading your posts, I have no idea what anyone else on our board sounds like!

1) Do you throw a couple corks into your water for squid and where/when did this technique come about?

2) Saw your show on tripe and you added a bit of vanilla (and something else) in your broth for simmer. Whassup with that?! How/when/where did you figure that out?

Thanks for joining us this week. Take a break when your fingers get tired typing.

JohnnyD
South Portland, ME

[Mario Batali]

it seems that every cook in italy over the age of 50 knows the cork and encephalopod trick and nobody any younger does... hmmm it works trust the elders!!!!! for the tripe i add vanilla and a little red wine vinegar to the initial cook, it removes the uric acid smell that for some reason the french seem to love in their andouillettes, oh those smelly frogs!!!it is important not to over cook the tripe in the first cook, or the whole thing gets the texture of horse snot, or so imagine the equine nose batter must be mb