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  1. ambra

    Turkey Leftovers

    Love that bowl!!
  2. ambra

    Turkey Leftovers

  3. ambra

    Dinner 2020

    Good morning everyone, I say this every time I post, because it's true: Your dinners all look incredible! This was my Thanksgiving dinner! I had braised/roasted turkey thighs, stuffing with sage and sausage, mashed potatoes with a very pale gravy (Still learning!), sweet potatoes roasted with garlic and rosemary, two very similar salads. One is fennel, arugula, green apple, orange and pomegranate, and the other is shaved Brussel sprouts, green apple, pomegranate and walnuts. We couldn't decide between the two so we made both! We always make lasagne, the kind with béchamel sauce. N
  4. I agree!! Though we make lasagne as part of our tradition every year. It makes my son happy. ☺️☺️
  5. ambra

    Dinner 2020

    I just drank this, same vintage! I thoroughly enjoyed it, lovely on the nose, very easy to drink!
  6. With the pandemic completely out of hand in Milan, I had to do a lot of the shopping through my CSA delivery that came today. It's days early, but the stuff is usually so fresh, it lasts. Even though we're only going to be three, we decided to do a pretty sizeable (in terms of variety) spread anyway. No one could agree on what to leave out. We're going to make a few thighs (the ones I got are tiny), stuffing with sage, sausage and mushrooms, mashed potatoes, roasted sweet potatoes, salad with fennel, orange, arugula, apple, walnuts and pomegranate, lasagne and an apple crisp. I'
  7. ambra

    Lunch 2020

    I love these kinds of lunches!!
  8. I completely agree on every count. If you know where to go, you can have amazing food.
  9. ambra

    Dinner 2020

    Very happy to finally hear someone else say this besides me!!! ❤️❤️ I don't like all those lists of "rules" that get published every few months. There are many that are not true.
  10. The Korean food in Los Angeles is amazing. I always eat like a queen in Los Angeles.
  11. I've had Chinese in Rome before and it was not good! Actually, I've also been to a very "fancy" Chinese restaurant there that was good. Italians love hot and sour soup and love soup with chicken and corn. But the wonton soup, another of my favorites, usually looks like dirty dish water and tastes like it too. But the Chinese offerings in Milan's Chinatown are often excellent, they just don't have any of my American favorites -- mu shu pork, shrimp and lobster sauce etc. But I always leave perfectly satisfied with the offerings. If we ever get out of lockdown (Milan is a MESS righ
  12. Host's note: the following discussion was split from China Food Myths. Not really anymore. Only shops close during the day (though many chains and malls stay open straight through). Offices allow for an hour to an hour and half for lunch. Anyway as for this thread, I prefer American Chinese over Italian Chinese! 😄 If you know where to go, you can find good food, but most restaurants have the exact same menu.
  13. ambra

    Pasta shapes

    I looked it up and it should be around 3 Euros here, depending on shape and store. My supermarket brands (from a normal Italian supermarket chain) run about 1.15-2 euros, also depending on shape. Barilla and De Cecco are not my go-to brands. But I'll post those too. I was told by a pasta maker that the better brands will have a higher protein count. (And for the record, I never actually checked the protein count, haha.) I have no idea of this is true!! Probably someone here will know better than me! You can see the Garofalo is on sale! And yes, I stocked up!
  14. ambra

    Pasta shapes

    This was a fun shape. I posted a pic of the dish on the dinner thread, so forgive me for the repeat photo, but here's a photo of the packaging. It's more expensive than the average price of pasta.
  15. ambra

    Dinner 2020

    Everyone's food looks really amazing this week! I wish I could drop in on so many of your dinners! @weinooI finally (weeks later!) made my Arroz con Pollo, still steaming when I took the picture and with the very last of my balcony cilantro. The plant bolted. @scamhiI made those ribs you posted about. I've made it twice now (practicing!) and had a hard time with the recipe. I had to reduce the sauce on the stovetop to get it to stick to the ribs, but we really liked the flavors!! I don't know what I am doing wrong, but I suspect it has something to do with how they cut the r
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