Ore

That was funny!

Judith...are you back in the states?? That same brand of pasta is sold at Costco and is growing to be one of my favorites. Pasta di Gragnano...yummy!

While working in Italy, every Monday was Horse Meat for family meal. We would start with raw horse meat with lemon juice, salt and pepper, with arugula as our salad. We then would enjoy thin, pounded horse meat that was breaded and pan fried. Delicious.

Safe is for you to decide. What are you doing to keep the temp/humid constant? What are your protein sources? Pork and Beef have different characterisitcs too watch out for when speaking of food safety. Enjoy the meats and have fun with it. I have eaten many random things and I am still here so you should be okay. Just as a note, we used to taste the raw meat paste prior to making salami in Italy - RAW!

Quick question... Anyone out there hanging any meats to dry for longer then 3 weeks? We would hang Guanciale and Pancetta for at least 3 months prior to eating. I guess the main difference is that we would eat the dryed meats without the addition of heat. We would simply slice and enjoy. Is anyone curing like this? Thanks

Biz is extremely well. The fermentation rooms are full and my cantina is starting to fill up so i guess i'm doing a good job!

Hathor, where are you know in the process?? I'm out in Berkeley making salame!

I have to say...all the meats on this topice look great. Glad to see there is such a huge interest!

Wow...came across this by accident! (I was searching for how to make sushi rice!) Check out the site on ronnie_suburban's post above for more info on Fra' Mani...or just ask!

This is the way to do it. I have seen countless amounts of non-stick pans in REAL kitchens, especially in Europe. The weight idea which was mentioned up-post is great and is also used in many REAL restaurants. These weights sometimes look like half-dumbells but anything clean and heavy will work. Make sure there is butter in the pan and make sure you season the fish well. Bland fish SUCKS! That's the only retarded thing possible with cooked fish. Good Luck

I would suggest a tasting of all the house may offer. Read Alberto's post on www.IlForno.com for his Culatello tasting. Best of luck and take photos! Ore

I am sure you have it ready but what wine area are you tryin to visit in Campania. From my experiences I would rec. staying in Avellino or one of the smaller towns East of Avellino. From Avellino there are many wineries including Feudi di San Gregorio and Mastroberardino but 10 minutes away. Then there are the smaller producers like Di Meo and all the Taurasi producers 15 or 20 minutes away. Check Avellino. Ore

anyone been in for a full tasting menu?? photos?? What kind of an outcome will this venture have on Batali's Los Angeles activities if that is still going on?? Ore

In my opinion you can just brush off this green mold if you are at the ready to eat stage. Then again, if the green mold is taking over and you see it in FULL EFFECT then there may be something wrong. I wouldn't worry about it too much if there is a small hint of green. Let someone know before you try your salami...just to be safe (j/k!) How about a photo?

WOW... I can't believe I just saw this topic. Like both Alberto and Hathor had mentioned, I did spend some time in Vedole (Colorno), near Parma, making Culatello di Zibello (the real stuff). If you haven't made your trip yet, I really do suggest making a stop at Al Vedel, if not for a great meal and a super wine list, then for a Culatello and Salumi tasting and a quick tour of the facility (let me know and I can see what I can do from Los Angeles!). The 'white horse' Cavallino Bianco is the restaurant and salumeria where the President of the DOP of Culatello di Zibello sits. At Dal Pescatore, they serve his Culatello but I am slightly biased to Podere Cadasa ( Al Vedel's) product. I sometimes still dream about the day I had to tie my first Culatello (BY HAND)....maybe I should call it a nightmare!!! It is hard work - go see for yourself. In the town of Colorno there is a small hotel and also a palace which now houses one of Italy's premier culinary schools. Best of luck on your trip. Ore PS - yes, I was too busy with my head in the grill to see this post!

hehe - I remember using the sweet wines from Pantelleria (Sicily) - it was one yolk, one spoon of sugar and one spoon of wine - we would do it over the pasta cooker (always steaming!). In another place we had set up a make shift double boiler - the water slowly simmering in a pot and then a plastic bowl, protected by a towel, and a make shift cover - slip the electric beater into this gadget and try to cover it - let the mixer do all the work while you are slaving away at something else. (both were italian experiences) Ore

Wow Adam, nice posts and outstanding photos! Keep it up!!

Check out Chapter 8 for a pretty cool design forward place. Puts Las Vegas in Agoura Hills! (www.Chapter8Lounge.com)

Wow...sounds like a cool trip. I live in LA, work in restaurants, and haven't been to any of the places you visited, except La Terza and Boule. Sunday and Monday as my days off, options for dining out WELL in LA are cut by more then half! When is the next time you are in LA!?! Ore

Haha...Alberto, I agree! I hope this thing happens though...we here in LA can use another fun place to eat, still, things are looking positive. Only time will tell.

Alberto...do you know if La Locanda di Bu moved up or down in any of the guides? (also, did Al Vedel get any mentions?) I know we had an 80 in GR last year. I think we had a 13 in Espresso. If you have time...thanks!

Wow...Alberto, it seems as if you and your family had a great trip! I always find these posts so late because of the lack of free time due to WORK (!!!) but I love all the photos! Ice is often used in making a stock to help clarify and catch the impurities sooner. The fat will gather at the top of the stock pot and be easier to skim at first, yielding an often 'cleaner' stock. A few weeks ago someone in my house brought home a little cup from Trader Joe's (a market here in the US). Inside, was a DOP Mozzarella di Bufala. It tasted almost like the real thing, but all those I had in Italy were made with RAW milk, this stuff was pasteurized. The photos of the Buffalo brought that memory back. Alberto, did you get into the Irpinia region at all?? You probably know where I am going with this...did you stop at La Locanda di Bu?? Ciao, Ore

If you are in the Hudson Valley area, go find a farmer ready to slaughter, and help yourself. I am sure there are plenty around. If not, isn't it hunting season??! Take a canteen out with you and chase down a hunter with a dear in his crosshair! Good Luck - don't forget to post your results! Ore

Come on...give Agoura HIlls a chance and show up at Chapter 8. Eat a real steak! PS - bring the credit card!!!

While in Campania, you should check out the area near Avellino and Taurasi. There is great wine to be drunk, and great food to be eaten. Look up: La Locanda di Bu in Nusco. La Maschera in Avellino. The restaurant in the Feudi di San Gregorio winery, called 'Marenna That whole area is blooming and booming with some amazing food. Good luck. In E-R, For some good 'real' food check out Al Vedel. Sure, I am biased to the place as I have worked there, but if you do dine there, you must ask for a tour of the salumi (Culatello) area. Alberto on Il Forno has links. The wine list is great as well. Have fun!