hathor

Wow..those are extreme close ups. Not really sure what you are trying to 'do' with these pictures. They are so close that you almost don't know what you are looking at. Particularly the bean picture..that could be any number of things.... Are you going for appetizing? texture? I would like more of a 'frame', meaning a 'frame of reference' for the photos. Some sort of contrast. Aside from that...I'm starving and that meal looks mighty good!

Read the excerpt..that's enough for me. Yeah..yeah...quit you're bitchin'. That's why they call it work.

You were expressing yourself the way you wanted to. You were being true to yourself. If you had served the classico...you'd still be upset because you ...served the classico. These guests are friends and family, why shouldn't they see the 'real' you? You should not be feeling at all guilty. You absolutely did the right thing. If you are worried about the hour and half wait...feed them some nibbles!

I'd like something a little more focused. I think its a good suggestion!

Do you think this thread falls under the category of "preaching to the choir"?? Passion is a wonderful thing. Passion you can share with your friends and family is even better. What better way to say: "I love you", "Feel better", "I'm glad to see you"...etc. than with food? I wear my obssession badge with pride.

I did examine the spigot and seemed like it could hold up to the acid..but time will tell. This is an experiment after all! As far as light goes, I'm keeping the jar in a closed/dark pantry so I wasn't so concerned about light. But I think it would be a consideration. I think pottery would be my first choice...but this is what I could find. After all pottery is what used for all sorts of "pickle-ing", so I bet pottery should be the jar of choice.

Well sure! You're so worried about your mouth going up in flames, you don't percieve other pain Just kidding. Seriously though, I've heard capsaicin works well as a pain releiver. Here's a blurb I found at Click here "Capsaicin is the purified extracted alkaloid from red chilli peppers (capsicums). This is the substance that makes chilli peppers hot. The purified form capsaicin has been found to relieve pain by reducing substance P, which is found at nerve endings and is involved in transmitting neuralgic and arthritic pain signals to the brain. Pain relief is not instantaneous after application as it is the cumulative depletion of substance P over a period of weeks that brings the full effect." Sounds plausible. This might be more reputable a source, however click here Neat-o!! Pass the tabasco, please. The way I understand it is that the stimulus (whether it is ice, hot water, menthol, mild electrical shocks, capsicum, or whatever) overloads the nerve endings, which makes them shut down, or temporarily stop sending information to the brain. At least that's the way a physical therapist once described it. It's simply a matter of overdriving the nerves so they think something is wrong and turn themselves off. I may still have a connection at McIlhenny. A friend of a friend was a member of management there. Not sure if she still is, but I'll find out. That would make an interesting Q&A. Check out the capsium link that Nessa provided, it goes into a whole other dimension way beyond sensory overload. Think of the capsium as you would any other essential oil. Rosemary, myrh, peppermint have a 'menthol' scent to them but there are actual chemical properties to them that make them useful medicinally.

Very interesting. Here's a picture of one from the googler. Does anyone know of any US retail or online sources? Of course you don't need a specific vessel, but they look sort of cool. Someone mentioned Pier 1...I got a very cool jar there this weekend ($30), not a crock, but a green tinted glass with a good spigot.

I'm following this method to see if I can create a mother. Its been about 5 days now, the pasta has melted away and is non existent. There is no scum or gathering mother bits. The wine has developed a really lush fragrance. Anyone know how long before the mother appears?

I am so glad to see your post!! I've been wondering how it was going. Yes, yes keep posting as often as you can! I'm sooo sorry you had to leave the stove behind. But, I'm sure you have a great stove where you are now. Looking forward to your further adventures!!

Many thanks! I will do some investigating in Italy and see what I come up with. Totally agree and understand your priorities!!

Sorry to be so inquisitive..but, I can't help myself. I need to do some work on my kitchen in Italy and this could be just what I need. How big is this cook top?? Is it wood fired? Only wood fired? How many pots can you comfortably fit? Is it mainly useful for low temp cooking? I currently have a stove top that has 2 settings: hot and really, really hot. And as an extra bonus when the oven gets really warm, the knobs fly off and across the kitchen. Oh, we are so easily amused!

Lucy. you know your stuff. Yes, it is a (iron cast) cook top. It was produced in St. Vallier, a bit south of Valence. I heard that the French call this plaque coup de feu an incontournable (a thing you can't get around) of their cuisine. And I'm sure, a "slow cook" like Paula Wolfert would love this thing immensly. Provided she hasn't one already. Good morning..or thereabouts! Would you mind explaining a bit more about your beautiful 'cook top'. Its like copper in the photo, but you say its cast iron. What is the heat source? What do you use it for? Thanks!

I agree with Marco Polo...more details about everything, please!! Did you stay in one place as a 'hub', or did you travel with all your gear from place to place? I also agree that the 'conviva' (to use a Slow Food word) is almost as important as the food. Funny, I was just thinking about your bike trip yesterday and wondering how it went! (I think I recommended a bike skirt to wear!! )

Yo Boris! We aren't goin' to be all up in your grill, just chill and spit what you what. Dawg, its all about the food. Slang Translation: Hello Boris. Don't worry, after last week, we all just want to relax and hear what you have to say. It's all about the food. Why do you have to unload 120 bottles of wine?? Looking forward to this week. ciao!

No...you're not the only one. Who's up next? Did everyone get scared away by the fabulous Mongo blob?? EDIT: I really did mean to type blog..not blob!!

The whole menu sounds wonderful! Where did you smuggle the pates to?? Would you mind explaining a bit more detail about the pork? I never thought to roast it with Vin Santo. What an interesting idea! Thanks!!

From what I've read upthread, and in the links, left over screw top wine would probably be just fine. I'm going to try the 3 spaghettis in a glass jar with wine method this weekend. I'll let you know how it works. I'm planning on using whatever wine is around. But, not mixing white with red, as that seems to matter.

Well, I hope you are victorious more often! What a beautiful meal!!

Merci Beaucoup!

Behemoth: would you mind posting the link to that thread? thanks!! and buono notte Bleu!

I've heard of throwing Christian's to the lions, but roasting them??? What are you thinking hathor? I vote for #2 Thanks god you didn't remember upthread that I was into roasting vegetarians. I swear I'm not a cannibal. Then again ...you put some fava beans and a nice chianti in front of me....

As if there was a choice: I vote for roasting the kerala christian

Everyone congregates and coagulates in my kitchen. I've trained some key family members and friends, and some have even gotten to play with the knives now. I love having some help and company in the kitchen. (Feed them wine, pot, whatever, keeps them mellow and docile and the conversation interesting but not challenging) But. Get this. We have a large 'country kitchen'. Basically kitchen at one end and dining table at the end. I came home on Saturday, and my husband had moved the kitchen table out of the kitchen, and into an adjoining room. In its place he put 2 couches and a rug where the table had been. He thought it would just be a lot more social this way. I think its a ridiculous place for the kitchen table. edit: for clarity

MMMMMM! Susan in Fl: your stuff looks great!!! Can you post the recipe for the dipping sauce? Just an ingredient list would be fine. Thanks! Last night we had: BBQ roast quail served over toasted Israeli cous cous Snow pea pods with soy/lime dressing Cucumber red onion salad with yougurt dressing And the first really good peaches that I've seen in the market...donut peaches cut up with blueberries. A great combination.