Judd Icious Hand

Here here... His paunchy stomach and ample bosom is a bit much.

If you are eating at the Olive Garden foodborne illness is well deserved.

I have enjoyed your show alot. Good stuff.If I were to toss my 2 cents into the ring, I would love to see more stuff edging towards the above. As you said though, thats easier said than done, but a show getting a bit closer to that would be fascinating. More authentic off the beaten path kinda places without the contrived "hey come on back and let me show you how we make it" Food Network schick and you'd have one of the best food shows going. It's close, but the fluff cheapens it in that Barefoot and Jeffrey kinda way. Otherwise, good luck on re-upping on season 2. I will include some positive feedback on the show in an email I am sending over to the Network.

I would have to be incredibly bored to give one a chance... zzzzzzzzzzzzzzzzz

First off phenominal thread. I have learned a ton and will implement these tips within the week. The one part I am still unclear on is the eggs. For a pound of pasta, my recipe calls for 3 whole eggs and 1 yolk. It seems like the general wisdom in this thread would call for yolks though. Would most of you ratchet up the yolks a bit and use more? Would you then use less whole eggs? Per one pound of pasta, what would you suggest as the optimal egg combonation for carbonara?

They have the Italians beat. It's the best java going. I havn't experimented with many varieties, but for those Philly dwellers, VIETNAM in china towns version is phenomnal.

How about a line of Sorbet?

I am not sure why us Americano don't stack up. But the best yogurt comes from Ice Land. It's call Skyr and comes in blueberry or vanilla. Whole Foods carries it. Give it try, it's so good a single spoonful might transport you back to your leisurely vacation days.

To me, this looks like a guy trying real hard to come up with a story.

I just had my first DiNic's roasted prok sandwich. And quite possibly, the best sandwich of any type I have ever had. Thinnly sliced, moist and tender roasted roasted pork on a fresh crusty torpedo roll that more than held it's own against the au jus. Top that sandwich with a super sharp provolone, leafy greens and voila, you have manna from heaven. I will indulge in the red pep topping next go around. Very few things in life live up to their hype, DiNic's surpasses it. RTM is a treasure. The quality of 'street' foods amassed there is quite remarkable.

Stupid question, but do you just freeze it solid? No churning?

How long does it last in your fridge?

Your shows are as good as the service at Les Halles is bad. And boy, that was freakin awful. Keep up the good work and thanks.

If Moraccan can fit the bill for middle eastern try Marrakesh. It's a phenominal Moraccan feast of salads, meats, savory pastries and fruits served familiy style. The meal is enjoyed primitively by lanternlight and without utensils as you inhale incense and linger on their pillow strewn couches. The food is somewhat exotic but familiar at the same time. It's delicious. Especially the chicken tangine that is just so moist and juicy that I suspect it was injected with water. It's as much of an experience as it is a meal. Try it.

What cut of pork do they roast for these sandwiches?

Thanks so much for all the information. There tons and tons of it here to keep the search for the perfect pie moving forward.

For me, this has been the winter of the pizza. I have built deep-dish Chicago style pies. I grilled pizzas and fried doughs. I baked off a few sicilian trays too. But what haunts my half-Italian taste buds is perfecting a crispy thin-crusted pie at home. I am close. But close isn't good enough. So let's break it down, shall we..... For the dough... Does double zero flour really make a difference? Does a stiff dough work better than a looser dough? Is there a "go to" dough recipe that's typically known as the best? The sauce... What goes into the perfect pizza sauce? Do we assume San Marzanno's are the best or is there a better tomato lurking outhere somewhere? Is smooth better than chunky? Should the sauce be raw or cooked? Cheese... Is fresh mozzerella better than pre-packaged? How about Mozzerella di bufla? Should the additon of another, more flavorful cheese, make an appearance? If so, what's is your favorite? Marrying the ingredients... How thin is thin enough? Which should go on first the sauce or the cheese? Does fresh basil get baked with the pie or is it tossed on top after it is removed from the oven? Should we bake it on a cookie sheet? Inside a cast iron skillet? On a pizza stone? If so, how long do you pre-heat it for? These are just a few questions to spur thought. What I am really looking for are those little tips, those small details, that turn an ordinary home-made pizzas into pies that jump off the tray.

Roasted red PEPPERS....

Just use 2 parts sugar to one part water for your simple syrup. Should get you where you want to go. I read somewhere that the magic number is somwhere a little above 30%/60 proof for the alcohol concentration to prevent ice crystals in most home freezers.* * I think it was this LA Times article, "In the case of 50-proof limoncello, you may see some of the water freeze and form ice crystals on the walls of the bottle at that temperature; the part that remains liquid will be closer to 60 proof....A bottle of 60-proof limoncello will not show any freezing of this sort unless the temperature falls below 0 Fahrenheit." edit - add LA Times article link. ← Hummmm Really. OK I will give the 2 to 1 a go then. I was just thinking that perhaps such a sugar-heavy simple syrup might be TOO syrupy and change the consistency of the cello too much. But the only way to find out for sure is to give it a try. Thanks. The rinds should be ready by the weekend. I'll report back then.

Eat butter. And eat GOOD quality butter. Land O'Lakes doesn't cut in a world of yellowish, extra creamy Fench, Danish or Vermont butters. Skimp somewhere else, butter just is not the place. My favorite compound is simply roasted garlic with salt and pepper. It goes great on just about anything. Red wine with shallots and herbs ain't to shabby either.

You need to try Delorenzo's on Hudson Street in Trenton for the best ← I have tried the other Delorenzos on Hamilton and while good, very good infact, it doesn't rival Tac's.I will have to try the one of Hudson though. The consensus seems to agree with you. Actually, some pizza afficianado that took a year to sample the best pizzzerias accross the country has this place pegged as a top 10 pie.

I am in the process of making Orangecello. I am one of those whom likes his cello much sweeter than the tradtional variety. Perhaps it's the American in me. Anyway.. For a 750ml bottle of grain, most recipes would suggest a 2 cup water/ 2 cup sugar simple syrup. I needed 4 cups of each to get it to the sweetness I desired. But that came with one not so desired effect, ice. As it froze, ice crystals formed inside the drink. Obviously, 4 cups of water was a little too much for this sized bottle. This go around I was considering going with a 2 cup water/ 3 cup sugar ratio. Do you forsee any problems with doing this? Have you ever tried this yourself? This is my first batch of Blood Orange Cello and am quite optimistic. So I don't want to screw it up..

Bottles of homemade Limoncello, jars of roasted red peps marinating in garlicy olive-oil and creamy dark chocolate booze-infused truffles are my top 3.

I would sink my teeth into a Tacconelli's pizza pie. One of the best pizzas anywhere on Earth.

Perhaps you can use them for a batch Limoncello. AKA, the Nectar of the Gods. And if that does tickle your fancy (although I am not really sure why it wouldn't , try a granita. They are easy, you don't need an ice cream maker and make for a good use for left over citrus (and coffee). And while you wont use them in bulk here, how about a lemon chicken. For a twist, slice them in half, salt, pepper olive oil em up, then slide them under he broiler. The intense heat somewhat tames that lemony 'bite' and brings a new element to the dish. When life gives you lemons, you can also make lemonade. Or strawberry lemonade in my case. But thats a different post altogether. Lastly, a garlicy-lemon compound butter might be nice to keep tucked away in your freezer for fish, chicken or vegetables. They act as quick flavorful sauce for those midweek meals.