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ambra

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Everything posted by ambra

  1. 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.
  2. 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!
  3. 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.
  4. 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 ribs here compared to the US (much smaller!) Then some Volcano shaped pasta, with sauce made with sausage. And finally pumpkin and leek risotto.
  5. ambra

    Lunch 2020

    That sandwich looks so good! What's in it?
  6. This looks great, thank you tons! I will try it, I even have cabbage from my CSA in the fridge calling out for slaw. I'm pretty easy, we like fish, chicken, beef, lamb, everything vegetarian etc. I am looking to learn how to use this. I didn't have a pressure cooker or slow cooker even before this. I bought one of your books!
  7. I finally bought one! I'm combing through all these threads, and bought a couple of cookbooks, but does anyone have a favorite recipe to recommend starting with? For a first time user?
  8. ambra

    Dinner 2020

    We treated ourselves to thirty grams of black truffles yesterday. Had on eggs, and then on pasta. It wasn't the best truffle I've ever had, but it was good enough.
  9. ambra

    Porridge

    Exactly the same. The best oats to be had in my opinion come from the UK and Ireland. I even like the "cheaper" brands of Irish oats better than anything I can get anywhere else. We bring bags back to Italy whenever we go and try to make them last. It's been a while now since we had to cancel our last trip (was going to be to Scotland this time) due to Covid.
  10. Macaroni and beef? 😋 Granted I make lasagne with just parmigiano. I think the main problem with macaroni and cheese to be had in many places is the pasta is so often unforgivingly overcooked. For this, we prefer to make it at home. Though in Italy, don't have much choice anyway. I haven't had boxed mac and cheese in at least 20 years! I'd be very curious to try it again. 😂
  11. ambra

    Pasta shapes

    I've never had the Amatriciana at Roscioli, but I've had the Carbonara. I personally love long pastas, but as someone said above, each pasta has its sauce. Love pappardelle too, Shain! We love pici, orecchiette, trofie, fusilli, conchiglioni, casarecce... to name just a few. Not a fan of penne. For supermarket brands, I use Rummo or Garofalo. When they go on sale (usually to around 75 euro cents for 500 g), I stock up.
  12. ambra

    Pasta shapes

    I really hate Bucatini for the same reasons. I've seen restaurants in Rome give out plastic bibs (like the lobsters ones), which I find ridiculous. Just stop serving it. Problem solved. 😉
  13. ambra

    Dinner 2020

    These looked so good, I promptly Googled the recipe and made them! It may have been the only time I've gotten something with pork right! I did find the recipe a little too watery so I reduced the sauce and then coated when the ribs were done. Worked like a charm! Sorry, no pic, they ended up standing over the stove and finishing them before they even go to the table. 😁 So thanks!!
  14. ambra

    Dinner 2020

    I see you your delicious Chirashi and raise you my bland looking Bibimbap. I know it's not authentic, I used what I had, but it's a favorite around here! It was "sauced" after the picture with a soy mixture and Gochujang. Here then is Tagliatelle with Sugo di Nana (Arezzo-style duck ragu). And roast beef with little red potatoes. It might look a little overcooked. But it was fine.
  15. ambra

    Breakfast 2020!

    These are the only fava beans I can get here. When I get fresh in spring, I do all kinds of fun recipes. These I reserve for fave e cicorie. But yes, that's definitely the way I enjoy Ful! So delicious! 😊
  16. ambra

    Breakfast 2020!

    I LOVE ful, it's one of the first things I eat when I get off the plane any place that has it! Sometimes I try to make it using Italian fava beans, but it's not the same!
  17. ambra

    Dinner 2020

    And it looks AMAZING. I swear I'll get to the arroz con pollo one of these days anyway. 😁
  18. Yea that sounds about right. 😂. If it helps, I bought all the ingredients to make arroz con pollo and made chicken teriyaki! Now I have all the ingredients for arroz con pollo and no chicken! 😁
  19. 😂😂😂 So you agree!! But that does sound like a really good recipe.
  20. I admire you too for doing this! And everything sounds amazing. I tried to do this for a little while, but all went south pretty quickly. You've inspired me to try again! 😊
  21. I do a big Thanksgiving every year for locals and transplants alike. Over 20 people. I usually make the basics (turkey, stuffing, mashed) along with lasagne, crudite', fennel, apple and arugula salad and an apple crisp. We also always do a "new oil" tasting (with fett'unta and black kale crostini) with 4-5 oils from different areas of Tuscany (we have a slight obsession). Then I have people bring things. Whatever they want. Including bottles. One of our friend groups is full of wine professionals/educators or certified sommeliers so we usually open a ridiculous amount of wine, usually blind. No one gets drunk, mind you, it's just a tradition and a chance to taste all together. This year we aren't doing it. My son is especially heartbroken. But I promised him we'd try a Thanksgiving in Spring party, if all goes well. We will do a small Thanksgiving, for just us, but I'm not sure what to cook yet. I don't want an 8 kg turkey for three people. I'm not a fan of the breast. Here you can only get it skinless and boneless and I'm not good at cooking it. It's usually dry.
  22. ambra

    Dinner 2020

    How do you do the shrimp? They look delicious! I keep asking you about your recipes because I am so intrigued by the air fryer! Edited to say: I see now that you bought them already breaded!
  23. ambra

    Mushrooms

    I guess it's too late, and it's not a side dish, but I probably would have done tagliatelle ai funghi. What did you end up doing? I'm sure it was delicious!
  24. ambra

    Mushrooms

    I have some fresh shiitakes I might not be able to use this week.. if I were going to freeze them, would it be better to freeze raw or cook first? Thank you !
  25. ambra

    Dinner 2020

    I agree 1,000% about the gluey effect in meatballs! We love Pane Verna. It's an heirloom soft wheat from around Siena and Arezzo. I can certainly buy the flour, but where we get it, they use lievito madre (and that's too much work for me to keep up). Plus, they have the right oven. I also really like macinato a pietra (Just stone ground), which doesn't seem to be very popular in Milan. These flours are always darker and have a lot more flavor and texture than the over-processed white flours we have. Especially good in panzanella. There are no extra ingredients in them. It's just flour, water and yeast. Anyway, my CSA has excellent bread for every day use.
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