FoodMan

Glad someone finally posted pictures! Thanks Kent. I think the main reason for DV existense is Pizza (and the anchovies that are spectacular IMHO). So, you are probably right in your assessment. The desserts here have been my biggest dissapointment. I tried them on 2 different occasions and was never pleased. One correction: That is not Rapini on the pizza, but Arugula. Uncooked rapini is barely edible. Even the one on the Octopus looks like Arugula, even though I've had octopus with rapini there before.

really cool article about Istria in NY Times with Mark Bittman and Lidia.

Molto- The way I see it, at a place like elBulli, it not 'why?', it's 'why not?'. Chefs are trying new things. Some of them new flavor combinations, the others are new textures with familiar flavors and so on. Sure, not all dishes work for everyone, but that's the beauty of it if you ask me. Like Doc already said many of these dishes are not meant to improve on the original, but just to take it in a different direction.

Doc- I have not commented on this, but have been following your meal with nostalgia, jealousy and awe. The only dish I recognize from our visit in 2005 ifs the elbulli air course! This experience is simply unequaled. Sorry, you did not feel in tip top shape that night. Keep them coming

S.W.A.T.! Thanks to Domestic Goddess for pointing my brain in the right direction with the Miami Vice suggestion. Samuel L. Jackson: How can I trust a man who won't eat a good old-fashioned American hotdog? Colin Farrell: He's a vegetarian. That one has been driving me crazy! I kept thinking it was A Long Kiss Goodnight. <cough> Why yes... I watch a lot of brainless action movies. They're like junk food for the brain. ← Right! I knew my 'quote' was a bit off.

Correct

LOL...only you would ask that. Attention to detail, huh? Nope he actually does use Parmegiano cheese. I used Pecorino for the reason you stated. Pecorino, being made from sheep milk, goes really well with this dish. You think it has anything to do with the fact that lamb and eggplant go together so well . Kevin, my wife LOVES this dish as well. Before she met me she thought she did not like eggplant...or okra...

Easier clues, huh? Ok let me try: 182. A whole odd-looking roasted river fish paraded among dinner party guests before being placed on the table CLUE: The fish is probably from the Amazon river So many memorable images from this film it's hard to pick one, but here goes: CLUE: At the same party, our hero attempts to play Opera on his phonograph and is kicked out 183. quote (more or less) 'What kind of a man does not eat a hot dog' CLUE: The movie is based on a TV show of the same name CLUE: The other character replies 'He's a vegetarian'. They are all cops BTW.

Eggplant Parmigiana was last night's dinner. I like the recipe in Jamie Oliver's Italy book. The dish ends up sort of like an eggplant casserole, with layers of broiled eggplant, pecorino and tomato/onion sauce. Then you top it with mozzarella and breadcrumbs mixed with herbs and olive oil and bake. It's a great do-it-ahead dish and tastes fantastic The baked dish It's not as 'sexy' after plating, but I had to demonstrate my generous addition of chile flakes

Shaya I am basing my assumption that goat milk might not curdle well on goat yogurt used in middle eastern cooking because it does not curdle once heated like cow's yogurt does. So, I could be wrong. Give a small batch a shot and see what happens.

Making it with Ewe's milk? sounds interesting if I have access to some I love to give it a shot. As for goat milk, that might be trickier to make. Making 'ricotta' like I do is based on curdling milk and if I am not mistaken goat milk does not curdle easily. That is why in many old middle eastern recipes (like Laban Ummo for example) goat yogurt is used for cooking...it needs no stabilizing agent like starch or egg albumin.

You got that right Viva! ← I cannot believe I did not guess this one.

Pontormo, we've said it before, but your writeups need no pictures to make us see the food you make. The chops sound lovely. On the otherhand I overcompensate for my lack of prose with pictures. Last night's very quick (not counting the ricotta I made the night before) Calabrian dinner: Snacked on this while waiting for the pasta to cook, my interpretation of a Calabrian bruschetta. Well at least my slice was, topped with the excellent ricotta, tomatoes, herbs, capers, chile flakes and olive oil. My wife hates capers and does not eat spicy stuff. Dinner was Maccheroni Alla Pastora in this case Penne. The recipe, so easy it should not be a recipe, is from Ada Boni's book. It can be done in the time it takes to boil the pasta. Just cook the pasta and toss it with a mixture of ricotta, homemade cooked sausage, salt and pepper. Served it garniched with some more fresh tomatoes, basil, Pecorino and chile flakes I think my pasta was a bit more heavy on the 'sauce' than it should be, but it was so creamy and delicious I did not mind...and it has no cream.

Alton Brown is the first one I've seen a few years ago to dispense of the horizontal cuts. He was making 'Radial' cuts from tip to root in the onion half and then cutting perpendicular crosswise for a dice. This way you cut the onion into crescents first (but keep the pieces attached at the root) and this makes the dice better than if you just cut straight down and then across. I use that all the time to cut my onions...and it's not cheating .

182. A whole odd-looking roasted river fish paraded among dinner party guests before being placed on the table Clue: The fish is probably from the Amazon river 183. quote (more or less) 'What kind of a man does not eat a hot dog' Clue: The movie is based on a TV show of the same name

That is one perfect looking baguette! Great work.

Thanks for the compliments. The skinny things are another kind of mushroom, but I can't remember what their name is. They are all attached together at the base and then you lop that part off and separate them. They stay chewy despite the long cooking time. ← Enoki Mushrooms if I am not mistaken. Click Here.

Fantastic information so far. I'd say this series is coming to a close with a bang! Thanks for the MArio link Pontormo. I had not seen it before. Chufi- This honestly is the best looking eggplant parm dish I have ever seen. Very nice. Kevin- Your dinner looks excellent as well. Especially the Bucatini. So you like CM's own mozzarella? I have not tried it. Ever since starting to work in downtown, CM is so out of my way.... Final note. I am glad someone clarified what the hell Lucania is. In Ada Boni she also lumps Calabria and Lucania to gether and I was planning on googling that name.

I've seen it at other tables and from what I could tell it is broiled in the bread and looks fantastic. I have not ordered it yet, because I always seem to get the damn anchovies. They are great.

Had no idea that Eggplant Parm is supposedly Calabrian. Good to know, since it is one of my wife's absolute favorite dishes. I definitly have to make that Spicy Calabrian bread from Carol Field's book. Been waiting all year to give it a shot when we get here. Also like I mentioned earlier in the Abruzzo thread, Ada Boni has quiet a few Calabrian interesting recipes in her regional book.

Again The Simpsons. ← Sorry, no again. Besides, we're only doing movies here. correct? TV shows do not count.

Blinkie the three eyed fish on the Simpsons. ← Nope. Was Blinkie a river fish?

Well, sort of...These regions are tricky and it did not help that for some reason, none of Molto Mario episodes were actually properly labeled "Abruzzo" as opposed to his other ones. Over all we did better in Le Marche though and managed to rip apart the Trabocchi book.

another one- quote (more or less) 'What kind of a man does not eat a hot dog'

New one- A whole odd-looking roasted river fish paraded among dinner party guests before being placed on the table