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kellytree

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Everything posted by kellytree

  1. I have no problem breaking the rules ( thats what they are for right??) - I always get a little chuckle when I am cooking and do something mega faux pas like mix garlic with onion -- or sprinkle some parmigiano on my pasta con tartufo. My experience with the Italians is that yes they are anarchists at heart and love to break rules everywhere except the kitchen.
  2. You know italians have certain idea like fish and cheese is a big no no. There are a lot of rules of what you can and cannot eat together ( I have a tendency break most of these rules) so my question is this: your own personal opinon - What is the bigest lie ( maybe that sounds a little too hard) in the italian cucina culture?
  3. I really like nespole - it is such an easy fruit to eat - no emotion but satisfying and crunchy
  4. Would be AWESOME in an amatricia sauce? Whoaaaaaaaaaaaa calm down here - everything has its place in life. Arugual and amtriciana sauce - big fat no. Last night we ate piadina (warm) with a stracchino and arugula. simple and tasty. One of my favorite arugula things is: focaccia and then top with prosciutto crudo, grated parmesan, and arugula.
  5. fall soup.eh?? I go crazy for a white bean and tomato soup ( the last ones in season) from the Greens cookbook. simply amazing!
  6. nespolo??? (perhaps melbalm or something like that in english)
  7. La Pergola -- now that I know which restaurant it is ( its the one in the Hotel Janus) --- I ate there once a few years ago - I remember an amazing goose breast prosciutto and I remember that they had a really BAD selection of wine and weren't very pleased when my step dad went to the car and brought in his own (which he bought at a wine shop owned by the chef of the restaurant!!). I think it has changed hands now. Le Busche I have never been too --- Its actually further away than you think - not in kms but because the road to get there is very curvyand twisty.
  8. kellytree

    Frittata

    My frittata is always made with whatever is hanging around in the kitchen -- its my favorite never fail braindead satisfying meal. In this area they make frittatas at easter time with wild mint - sounds disgusting but it is actually REALLY good.
  9. ok- too late to mention a maybe wonderful place.
  10. In Fabriano you could go to the Marchese del Grillo - its a lovely lovely place- awesome wine cellar. The food, in my opinion is ok - nothing to knock your socks off - for the beauty of the place the food should a lot better ( they also rent out rooms which are beautiful) Osteria Fricandò is a restaurant in the center of Fabriano. One of the owners mom does most of the cooking - The menu changes daily. Ive never had a bad meal there - its not fine dining but it is real italian food at its best. .. THey have a good selection of wines. There is a little tiny restaurant called Il Merlo Nero - located in Mergo (between Fabriano and Jesi) - its always empty and I dont know why- the food is wonderful. If you want pizza while in Fabriano than head over to Lara - her pasta aint bad either. Now, if you want a real hole in the wall place where the owner / waiter asks you shat you want but gives you want he gots you should go to Trattoria Martellò - The food is great (if you are picky - dont go because you cant choose!) - Its a family run place (like all the other ones mentioned above) . Nothing fancy - real homemade italian cookin'! Located in Angeli di Rosora. People that want to make a statement or want to be with the "in" crowd dont go here. Escept for some of us!! If you want I can tell you a few places not to go in Fabriano - but I wont do it public - unless y'all want me too kellytree@hotmail.com
  11. pasta con burro e parmigiano (aka mac and cheese italian syle!)
  12. Quick question- what is your favorite simple quick and easy pasta? The one that makes you feel comfortable and at home -
  13. Yuki - Which hotel did you stay at? My hotel def did not have clean water. It had a really bad odor to it- really bad. As in you couldnt even brush your teeth with it. I will be going back there in a few months so I would love to hear a few recomendations of good restaurants there.
  14. I just got back from a week in China ( Guangzhou) - I regret to say that the best thing I ate while I was there was a can of Pringles. Sad. The water situation freaked me out ( and I dont get freaked out too easy - freaked on maybe - freaked out rarely) The water was very very dirty and stinky and nasty (even in the hotel)- The veggies are watered with it and the beast drink it and the fish swim in it so how can the food be any good? A little train ride through the countryside only made things worse - garbage - more than I have ever seen ( the pigs seemed to think it was tasty) Ive heard Shanghi is better but I have my doubts.... although getting better than my experience is not a difficult task. Hong Kong on the other hand seemed to have potential as far as finding something decent to eat -
  15. At what temperature do you bake your bread?? I use a brick oven so I just fire that baby up and when the bricks get white I stick my hand in and feel it - and then pray for the bread to bake and not burn. Im thinking about getting a thermometer but it would be pretty useless if I dont know what temp I need!
  16. I imagine that it can be explained over and over in words but really the only way to "get" the stretch and turn system is to see it done. This time I used only soft wheat - white. Bought from my local dinky supermarket. I dont know which variety of wheat it is. Usually I mix hard and soft wheat. there are a couple mills in the area so I try to go to them..... which doesnt always happen. In the past when we grew our own wheat we had two kinds of soft wheat -- one had a great flavor but no rising capacity and the other vice versa.
  17. I tried this whole turning the dough business -- maybe I did it wrong - I dunno but it seemed a lot like a lazy mans way of kneading bread. I also did something else new which was to put the dough in the fridge overnight. I have to say that I didnt notice any big difference from my regular way.
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