jmolinari

kurobota is a breed of pig.

fiasco is also a name for a wine flask in Italian. It is one of those bottles with the straw wrapped around the base. jason

Ron, i'm not sure about the salted/unsalted roasted/raw argument you make. I have unsalted ones, and they sure look and taste the same as the salted ones (just without the salt!) jason

Is it possible to make tangerine beef without deep frying? jason

The pistachios are the roasted salted or unsalted. Not fresh.

Bruce, i made Ca Ri Ga from the same book a few weeks ago. Came out very tasty. I used a whole chicken hacked up. The thighs were great, the breasts a little dry since i had to cook it longer than i thought to get the potatoes cooked. Agree on Into the Viet. Kitchen being a great book. jason

chimico, i've done this once, and it is about the same as your results. I was hoping the white would be a little more set, and the yolk a little less set.

If you chop the lemon grass, and put it in a food processor long enough, it basically turns to powder. check Len Poli's page: home.pacbell.net/lpoli he has a few thai sausage recipes.

You could use Paul Bertolli's recipe for cotechino to stuff your zampone. It is very good. the mixture is the same.

Nitrates add safety and maintain the red color. Nitrates break down to nitrites over time. In cure #1 : It consists of 93.75% table salt and 6.25% sodium nitrite. Cure #2 has nitrates, but i'm not sure about the concentration

I definitely say something on TV about it. Ah yes. Here we go. http://www.foodtv.ca/ontv/titledetails.aspx?titleid=50700 i saw it in the US though

Maybe you should just make your own, it really isn't very hard, and doesn't need any special curing chamber like other salumi if you make pancetta stesa. Easy, and better than most you can buy too. jason

Kevin, no it was Salumeria Taggiasca which was a small place downtown. I've never seen any salumi of interest at E 48th st.

i have no idea where it is, but check Salumeria Biellese. I've gotten guanciale there that was some of the best i've had (a place here in atlanta used to order it from there and resell it).

I think this has been done. It may have not been more than 1 or 2 episodes, but i remember watching it. Only 1 or 2 people passed out of the 10. Am i immagining things? I'm sure i saw this .

It looks really nice Dan

Prosciutto and serrano use ONLY salt. Some say that since they use sea salt the nitrites are already in it.... As for using skinless, i don't know, i immagine it would be a pain b/c you have to coat the skinless areas with a lard mixture to prevent them from overdrying...you'd basically have your whole ham covered in the stuff.

yep, used dark soy sauce...maybe 2lbs of cooked dry noodles is much more volume than 2 lbs of fresh rice noodles....

Ah Leung, i made this dish a few weeks back, and it was awesome. Thanks for the recipe, i had been looking for it. My only problem was your quantities of the sauce. For 2 lbs of noodles (i used 1 14oz pack of dry, which when boiled is about 2lbs), the sauce was not nearly enough to even lightly coat. I doubled the amount, and i was still a tiny bit short. Are you sure your packet of noodles wasn't 1lb and not 2lb? Anyhow, thanks again! jason

My guess is it has to do with customs and the paperwork. It probably isn't worth the effort for the few sales they'd receive jason

Hopefully he'll head back this way (Atlanta)

Ron, i just punch a hole through a corner of the belly piece and put a string through it.

Nice work all. DAve, cure the pancetta flat like i do. I thikn it is better than rolled, i always make it flat. It dries out more, and therefore the flavor is even more concentrated!

I found coriander with roots jsut last week here in Atlanta, either i hadn't noticed it before as i wasn't specifically looking for it, or it just showed up recently. Now i have to figure out what to do with the roots (which i froze well wrapped, since i won't be around for hte next 10 days)

i've found that if the bananas are too green when i buy them sometimes they seem to go right from green to brown spotted over ripe with no yellow stage in between.