Eatmywords

I think that was the point - to doubly piss off Italy - break in half and use ling instead of spag : )

Is that fattening?

Totally. Ours is fine. I do a whopper maybe twice a year out of circumstance. The meat qlty decline is apparent (for me). After consumption I feel like shit sooner and for longer.

Hmm, looks a bit like daikon but hard to tell. I would kill for a squid burger.

Excellent investigative reporting! I would be honored to try one. Now, are the white and red bits kimchee or maybe bacon? What's it going to take for you to try one? 🍔

Followed by wok hei'ng?

Interesting. He's been fishing for 50yrs. Makes his own lures, worked in tackle shops, yada yada. I'm guessing he knows when and what can be thrown back w out killing it. (But I will use this conversation to further guilt him for not giving me the fish. I'll accuse him of killing it and report back).

No, thk hashem. We're french Algerian sephardic (atheists). Mom was classically trained in French. I didn't know the 'gourmet wonders' of Ashkenazi food until later in life. Although I do love me some gefilte w red horseradish (prob because it was a novelty, not forced on me : )

Yes, I thought the same. Look to be stealth predators and their teeth are certainly no joke. Now I want quenelles like my mom made many decades ago. @Violin_guyyou mentioned filleting but didn't share your method. Do tell

My neighbor caught this over the wknd but threw it back citing the insanity that is filleting pike. I've never tried to but would've loved the opportunity. Needless to say I was very upset w him.......barely on speaking terms.

No starch? What are we supposed to sop that up with?

My awesome neighbor's catch from a local frozen lake. He doesn't keep much to our great benefit. Crappies, white & yellow perch. Included the roes. (big ones are white perch I believe) Light flour dredge w Old Bay like seafood seasoning mix. Pan sauté w OO and butter, lots of lemon. Understandable the underlings were not inspired. There were delish. I ate most of the plate (hoping nothing funky w ensue). Baked fillets w panko, parmesan asparagus, fried rice w garlic, scallion, fresh ginger. Bit boring but tasty!

Aww, c'mon, not like your liver's gonna explode 💣. Are those olives mixed w the lettuce? At least the Asian spins are so much more interesting than what we get here.

I always meant to order esp years ago when he posted often and was getting the biz going. I've accepted that we're just not a big bean family. Nice to see he has a waiting list. Love the packaging and concept.

Thanks, I don't think the other 3 people in the fam w go for it.

Ughhh, chinatown walking distance. Hate you. How are the public schools down there?

Venison strips in a szechuan sc w peppers & onions over jasmine rice.

Right, there are no exacts. That's why I laugh at the locals calling bullshit in that video as if defenders of the Italian food commandments. More about pride and ego. The Naples pizza police is another one.

I'd think the pancetta would be attainable in Costa Rica as pork is popular. Parmesan, a problem? Anyway I just laugh at how pissed and personal the Italians take this stuff. No changa nutting!

But you see the naming challenge? How do you keep it short w some instant recognition? - 'Spag w bacon, tomato, eggs and parm' doesn't do it.

Ahh, the recipe authenticity argument rears it's ugly. Tweak a couple ingreds and it's no longer that dish. Who's to say what and how many chgs make it no longer worthy to ref the name? Having 'Smoky Tomato' before Carbonara', I think gets her a pass in that it clearly implies this is not a traditional version. The problem is that we have this globally recognized set of recipe names that cooks feel they have to reference for acceptance esp for the masses who just started cooking around this time last year. Ling Carbonatamato?

It doesn't matter when they're your children. Those pretty artichokes and pizzas are your babies!

Same, they really *%$# up the shoots! 👶👶 Remember when food pics were all about restaurant dishes? I can't imagine going back to that.

Agreed. Bon Appetit got nothing on her!

Wow, I never made the connection w Caesarea. I have vivid memories of visiting the theater on a JNF trip 20yrs ago. Very cool. Can't wait to tell my shiksa.