Franci

My condolences to Linda. I've immensely enjoyed reading Dave's posts on Egullet, so I'm sure many others. He will be missed on the board.

I'm going to read this carefully. I'm getting insane with mice. Welcome back to NY! I still have a lot of my kitchenware in boxes from my move here because I'm afraid of putting the stuff in the cabinets. And the exterminator has already been here last week and set open traps with poison everywhere. Tonight I saw one happily running around the kitchen while I was there!

That looks a rock lobster, right Nick? To me they are much more delicious than the American lobster. I've not had in a while and it bet here much more expensive then Europe. I go for natural, no doubt!

Do you use a rack to keep you SV pouches separated in the bath? So far I have only a 10 L Cambro container that I'm using for SV and I'm thinking of getting a bigger one where I could fit a rack. Any consideration about sizing?

So far the 24 hour version. Guess I fall on the steak texture side versus the braise texture. But the final use would also influence me. I have to try this. My husband LOVE the SR and he goes for a quick cooking rare, medium rare result. And he like the chewy bits a lotver manage to get some to experiment SV, it always gone before I want to attempt. So, I'll try the 24 hours.

Basquecook, done. Ann, we are not big chicken eater but you know how to cook it really well. Very nice

So, after Basquecook mentioned beets ravioli I realized I never had them. I asked around and got a recipe of casunziei. from someone who spends her summers in Cortina d'Ampezzo. No ricotta in these, beets/potatoes/butter little breadcrumbs. They were really delicious And since my little girl is not really keen on stuffed pasta. I made some pink tagliatelle for her. With noisette butter, sage and duck bacon

See, I'm very glad I asked. I didn't even know this sweater dryer existed!

I found these on Amazon. That's what a lot of people like to use in Italy to dry pasta. They are out of stock now and I was thinking if you know of a better deal. Some people use also plastic mosquito nets and order the frame from a carpenter but I'm not sure I'll save any money this way. Thanks!

Thanks both, Dejah and Dcarch! Basquecook, that was quite a lot of work. RAvioli for 50? You are brave.

Dejah, your coffee ribs are so inviting, would you mind sharing the recipe? Last April I think we barely missed each other in Singapore...With only 3 days there, I think we did an amazing job at tasting the local specialties but I missed the coffee spareribs. A Singaporean friend offered me these durian puffs made by a very good bakery and I admit it's a flavor you can get addicted. Dcarch, beautiful. May I ask you how do you cook the chrysanthemum? I cook all stalks, love them, but these stalks look very woody to me, even for PC. Do you keep them for decoration, do you have a trick or like them no natter what? Here it is becoming tradition to have little necks on Sunday night because I get them at the Farmers mkt. so we had that and some sauté escarole and chicory.

Hi pbear. No, I didn't include any curing salt. I did previously cook duck legs at 82 C for 8 hours, but this time wanted to experiment with another temperature and follow this advice. For now the legs are in the freezer. Maybe browining on the outside and warming in the oven a little longer is going to be enough if the legs already cooked 10 hours at 75 C. Thanks

Question. This time I made luck leg confit, I salted the legs for 24hours and then cooked at 75 C for 10 hours, followed by rapid chill and freezer. The liquid in the pouch looked still a bit reddish. Is cooking time for that temperature enough? Thanks

In this case, I don't focus much on the organic aspect...it's the adjective "nourishing" that immediately tells me we are talking about a recipe in the Weston Price foundation style, hence the grass-fed ghee. This is amusing to me, because I come from a traditional diet in their terms, while these authors would like to educate the public accustomed to SAD (Standard American Diet)

Tonight we had ribeye, potatoes some sauté kohlrabi and mizuna.

Ok, I must try rancho Gordo beans, I never cared in my life of beans, maybe I'll change my mind. Have you ever tried cooking in "a fiasco" Tuscan style, just to compare? I'd be curious

Mm84321, I just love your sweetbread dishes! Basquecook, great dinner! now I need to buy bone marrow...Good to know paisano slices it lengthwise, Tonight we had my PIL for dinner Spaghetti with clams Fried shrimps and sole and a romaine, mizuna salad with pickled watermelon radishes Scallops and watercress

Basquecook, thanks. I am so new to SV that I am still going with the simplest approach. No marinates, cooked for 6 hrs at 55 C. Finished in a very hot pan with some lard. I would normally use tallow, but I've not had a chance to work on it yet. On the plate only a bit of fleur de sel. To me, beef cooked SV comes beautifully tender but somewhat leaner and I like the way fat on a well marbled steak taste in a more traditional approach. But I'm still experimenting...

Tri tip SV, sweet potatoes and salad

Dcarch, so, you are saying that the difference in results I have, when using a vented and non vented PC, happens because inside the pot the KR (in my case) reaches a higher temperature? I'll finally received my kitchen supplies today, and I'll try experimenting.

My guess is yes! I have two Pressure cookers, vented (lagostina) and unvented (kuhn rikon), and I've been using until August on an induction hob. Even with induction I have a problem lowering the pressure quickly enough for food that requires a quick cooking and a lower pressure, vegetables for example. They come up much better in my old vented lagostina. But kuhn rikon is unbeatable for other stuff like stock, risotto, or for caramelizing some fruit or vegetables.

Franci, did you have a source to buy these in Italy? No, sorry. I used to buy them in the UK, but I'm sure you can find them. Best chance would be to contact them directly and ask. http://www.inesrosales.com/seccion/INTERNATIONAL/164/195/263/0/2/85/22

Beautiful colors, Bruce! We had a fregola soup, some parmigiano and soppressata.

Really possible you saw that, never happened to me: I've never seen anybody in Italy eating spaghetti (not in soup) with fork and spoon.

My parents break in half their spaghetti and they don't eat al dente. They lived in Italy all their lives. I don't break my spaghetti and none of the Italian foodie people I know. Personally, it gets more difficult to roll on the fork with a short spaghetto. If I want a short pasta, I'll eat something else...never meet anybody eating spaghetti with a spoon. Broken up spaghetti in soup is different and you eat with a spoon. I openly admit being an Italian snob when I see foreigners eating pasta, sorry, I cannot help it. It's not really like that. It's customary to eat some fish with pecorino. And if you go to Venezia they will serve you risotto with fish and cheese (grana). BTW it was only in Veneto that I met some people adding cheese to spaghetti aglio e olio. It's a matter of style and taste. No matter if you are a good cook or not for Italians some things don't mix. Same for fashion.