hathor
-
Posts
2,711 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by hathor
-
-
For those who know Italian cuisine, no meal is complete without a gorgeous grappa to chase down a fortifying espresso.
Clearly you are a real man.... I bow before you. Anyone who can regularly consume grappa can withstand all tests of manhood.
A neighbor has offered to teach me to make Vin Santo in the fall, hopefully it won't be as dangerous as grappa making.....
-
Thank you Chad! I bought the EdgePro system and my knives are spectacular!
I followed your comments and the instructions that came with the EdgePro, and then finished off the blades with a ceramic steel. Much better results than any time I've taken them to a knife professional. It was a little tricky at first, but practise does make it easier.
I'm almost ready to tackle my pretty Damascus steel knife...
Again thank you for the tutorial.
-
Have you ever cooked a dish successfully or been able to reproduce it both here and there?
Bolognese sauce. I was actually able to make a perfect Bolognese in New York. I did have to go out and buy a earthenware casserole, but after that, it was good as it gets.
But, no matter how many times I try, I still cannot perfect scotto ditto, and I have argued with my NY butcher many times on how thin you can slice lamb...and he's Neopolitan! Which apparently translates to mean stubborn.
-
I agree with almost everything you're all saying.
Reggiano
Buffalo Mozz.
Fresh Herbs
Good knives
Freshly cut meat
fresh fish
good wine
Thank God I have a Wegman's close by!!!
Gosh, I've never tried buffalo mozzarella before. Now with 2 people talking about it....must....buy....buffalo mozz!
Regarding bufala mozzarella: here's some trivia that I learned just last night: bufala also means "knucklehead" or 'thick headed". Where else would you read this kind of stuff??
-
I also cook here (New York) and there (Italy), and the differences are vast. Am I the only one who enjoys dirty vegetables? I mean with dirt on them. Why do the U.S. supermarkets think that drowning the vegetables with sprayers is a good idea? I do battle with the sprayer anytime I'm forced to shop at the Shop Rite. I sometimes shop at the COOP in Italy, its a super mercato. Even their vegetables are better, labelled with their origin, so you have some idea of what you can expect. The Shop Rite apparently prizes uniformity (and water) over flavor.
When I'm in Italy, the food is very simple and flavorful. When I'm in NY, I have to resort to more tricks (i.e. sauces, condiments).
In the long run, its all good, but I do carry the Crystal sauce along with me to Ialy.
-
The last batch I made I actually used two sheet pans to try and maximize the brown bits (overcrowded=less brown bits). It worked well, for the most part.
And I thought 2 pans meant 2 heads. Silly me. You guys have taken this to a truly obssessive level. Bravo! A slight improvement on perfection.
-
Pictures are wonderful! That dried chili and chicken dish looks mighty hot. I'm not sure I would have been brave enough to go there. Seems as if a good time was had by all!
-
The actual dough is pretty hardy. We've been successful making the dough ahead of time (24 hours), and then forming them and cooking. Absolutely fine.
-
-
-
Blog on!!
And, we get pets too!! Wonderful. Looking forward to the coming week. -
Bleudauvergne, that was simply.... amazing. I wonder if I'm the only one re-thinking my life's priorities as a result of this week?
I doubt it.
On the downside, you've set the bar for foodblogging so high we're all scared to even attempt to follow!Ah. Speak for yourself, my friend!
It is one hell of an act to follow, though - no question.
Thank you, Lucy... I think.
Yes, definintely. Thank you for leading, and showing, the way.
Seems you are our new blogger? Excellent! You were my choice.
-
We will all miss your blog!
Your description of Chez Pierre is just wonderful, its exactly the type of restaurant that my husband and I seek out. Your rendering of the proprietor is lovely. A long time ago, I had to go to Paris for business, and I was traveling alone. Which I enjoy, but I was eating a delicious lunch, and wishing my husband was there to enjoy it with me. Just then the proprietor came up to me, a kindly, white haired man, and he reached over and placed two fingers on the inside of my wrist, and asked me if everything was ok. It was the most intimate gesture, and at the same time conveyed a warmth and concern. I returned to that restaurant many times after that, now its renovated and a bit slick, but that simple gesture all brings warm memories.
And yes...what is for dinner tonight???
-
BBWWAHHHH!!!!
I'm sure they mean if you eat the concrete
!!! Get this...further down the bridge there was a long list of foods and their carb contents. I kid you not! But it was too dark to get the photo!!
-
I've used a recipe very similar to Katie's for the past couple of years..the only thing I might add, is to try and use organic lemons. And if you use 80 proof vodka, which has the advantage of less chance for headaches.... don't put in the freezer as it will freeze. Unless you want it that way! Cin-cin!
-
I think the low carb craze has become some sort of mass hysteria. After reading, and laughing along with this thread yesterday, I rode my back across the Manhattan Bridge to go to the gym (to work off all carbs that I had consummed, of course!), and this was grafitti-ed all over the bike way!
What are we coming to????
Edit: to correct image posting
-
Greetings, everyone. I've recently joined eGullet and I'm enjoying the wine and food forums very much. I'd like to introduce myself--I am co-owner and marketing mistress of a small, family-owned winery, Dover Canyon, in Paso Robles. I'm also on the Board of Directors of the Paso Robles Vintners & Growers Association. If you have questions about our up-and-coming wine area, or any of the wineries here, please feel free to ask! I love talking about our area, wine in general, and food pretty much anytime.
Mary Baker
Dover Canyon Winery
Then you've come to the right place! Look forward to your participation.
-
Is this edible? Dear Bleudauvergne: You cannot eat EVERYTHING you see!
The rabbit looks excellent!
-
Count me in. I'll stand with the carb eaters anyday!
I've also lost it in regards to this low carb nonsense.....don't you wonder what's next after everyone gets tired of this????
I'll take my wine just the way the winemaker intended...not the marketer. Thank you very much.
-
Hmm the olives sound just amazing. Do you know what kind of olives they were? How were they presented in the dish? Whole?
They were served whole, and sort like a picholine olive. Small and brown and full of rabbit juices, so they must have been roasted for bit underneath the rabbit.
-
I think I mentioned the olives. I've never made it this way (I'm travel more on the mustard route), but I've had it served to me in Italy. A simple rabbit roast, with olives. The small brown olives complimented the flavor of the meat beautifully.
-
I am very sure there a large number of us eG'ers who would be very happy to come and share your rabbit with you. Bon Apetite! (...I just know I spelled that wrong, sorry!)
-
I wove wittle wabbits, particularly with olives!
Last night, as I was reaching for some gorgonzola at the market, I veered slightly north and bought the the bleudauvergne in your honor! It was very delicous. I stuffed into a pear and roasted it, served over a salad. Its no wonder that you are fond of it.
Can hardly wait to see the wascaly wabbit.
-
Too much work today, so I'm just checking in...and oh my God! The cheese! The soup! The wines! The lighting! Absolutely marvelous. Your photographs are just beautiful, and I agree the step by steps are wonderful. Merci beaucoup!
Thinking about food
in Food Traditions & Culture
Posted
We have deer in abundance, cute, adorable young ones. They've eaten all my flowers, now I would like to eat them. Deer veal anyone????