FoodMan

Why on earth does it have to be vitamin fortified?? Odd. Shaya, these pillowy looking crepes are very delectable. Are they prepared like crepes (using batter like Crespelle) or rolled like pasta? Abruzzo was a tough month for some reason. Calabria coming up in May seems more promising, the Ada Boni book has quiet a few simple and interesting recipes.

This is my all time favorite way to cook shrimp, Spanish style sizzling garlic shrimp. Served it for dinner yesterday with homebaked focaccia.

correct

CORRECT There are two brilliant scenes worth seeing in this movie. The pomegranate scene and the last piece with the same old customs agent trying to get the truth out of the young man who might or might not be smuggling something into Canada.

Steven- In "Happy in The Kitchen" Michel Richard has a recipe for chicken nuggets that looks great (I tried his homemade tater tots that he calls 'spuddies' and they are fantastic). I see no reason why you cannot make great quality chicken fingers with his chicken nugget recipe. I do not have the book infront of me, but I think he basically makes a 'coating' from processed chickne thighs and bread crumbs, then coats the chicken pieces with it and deep fries it. Let me know if you need more details.

Thanks Judith, but this chicken was not glove boned. The back sking is split instead.

Who says you can't have Sunday dinner on a Wednesday? This might be a bit too elaborate for a quick Wednasday dinner, but 95% of the work was done the night before... Stuffed Chicken Abruzzese from a Molto Mario episode. I went the extra step and deboned most of the chicken to make it easier to carve and eat. The chicken is browned and simmered in water until it's cooked (I used a thermometer to make sure it does not overcook). The delicious braising liquid is served with the chicken. The stuffing is pretty standard breadcrums/cheese/parsley.... This was a very good dish, much better than I expected actually. Served it with some sauteed onion 'linguine', but really with the stock and stuffing the chicken does not need much. Dessert: Parozzo (chocolate cake from Abruzzo) from the same episode, but I used the recipe in the Molto Italiano book. It has a high proportion of ground almonds in it and is -like many other Italian cakes- on the dry side. It is ideal with a cup of coffee.

the list is getting short so let's add a few. Here are 2 movies clue for movie 1: An old man eating a pomegranate in an airport clue for movie 2: Drinking a whole lot of orange juice almost all the time after a certain incident happened to this character

Article about NOMA in the last Food and Wine issue. Click here. Unfortunatly the pictures from the magazine do not seem to be available online.

Neither can I. It was a fun read, I'm sure it is more fun than the show it makes fun of. Did I say fun too many times? . I doubt he'll spend time sweating over every little comma before posting a blog entry.

Very true. As I've mentioned in previous posts, service here is ok at best IMO. It can be spotty at times. The food however has never failed us.

This is really becoming one of our favorite casual eateries in town. We stopped by this Friday evening and tried two new things: - The pizza special, topped with burratta, zucchini blossoms and sausage. Definitly the favorite and utterly delicious. - I got the Spicy Calabrese which was pretty good but not in the least bit spicy. The 'spicy' sausage, while tasty was not spicy and tasted like a fine dry cured sausage (think pepperoni). If you are a big Pepperoni lover and want to try something 'safe' and one of the cheapest menu items, give this one a shot. For antipasti we stuck with our favorites, Anchovies with sweet peppers and the shaved brussle sprouts with pecorino. Can anyone tell me why on earth so many restaurants decide to serve their red wines so warm? Last time even at Mark's I had to ask them to chill the bottle for some time to make it drinkable. In this case we just got two glasses so we just drank them as is. Still, wine whould not be served at higher than 70F..red or white.

Very tasty looking work Derek and 6ppc. I doubt I'll even manage to try a whole cured ham in this part of the country without a temp controlled space like a wine cooler or fridge of some sort. BTW, 6ppc the Grizzly stuffer is one of the best things I bought and highly recommended.

Congrats to you and your wife Kevin! Chufi- The Pasta with ragu is picture perfect. I should finally manage to get in an Abruzzese (sp?) meal this week finally. It's funny how some of these regions are just not that...intuitive. I mean I have to actually think hard and do research to make a meal that sounds good unlike the foods from E-R, Sicily, Lazio....among others.

#154 The Notebook??

Correct! I cannot forget how John Travolta savored those ribs...and apparently the chef's daughter (allegedly )

nope. another clue: scandal involving the said bbq shack owner's daughter and our rib-loving main character. That should give it away if you've seen this movie.

Concord- Welcome! I've said this before here, but when I bake mine I follow the recipe exactly except for the shaping part. Instead of six baguettes I make four and bake on a very hot brick-floor oven. Like glennbech said, all you need is the oven to get them nice and puffed.

Lovely stuff. We had lamb brains when we were there too and I enjoyed it very much. My wife declined her portion so I finished it up. The ham and marrow sounds fantastic too. Can you elaborate at all? Thanks for sharing your experience.

Here's another obnoxious incident happened while I was waiting tables at an Italian restaurant. A lady wanted a salad. We only had two dressings, vinaigrette and ceasar dressing. That's it. I explained that to her. What does she want? Honey-Mustard! 'ma'am we have no honey-mustard'. She then goes on about how on earth don't we have HM. She even goes on to say that I need to go back to the kitchen and whip her some HM using our H and M that we surely have in the pantry! When I refuse politely saying we have neither. She huffs, stands up and declares she is going to the Olive Garden instead . I was pretty pleased she reached that decision on her own.

lemonaid is likely filled with high fructose corn syrup and no lemon. quite different than water with lemon juice and sweet and low. sounds like a good idea actually. ← not saying it tastes bad...it probably tastes kinda good. I guarantee you those doing it are basically doing it because they are too cheap to pay for lemonade and not because they are so partial to fresh squeezed vs. Snapple (the brand we sold). I still hate the practice, no matter what the reason is. You don't like the restaurant lemonade, go somewhere else or drink Sprite. ← choose a restaurant based on its soft drinks? what cheapos. that lowers the tip too! ← Hey, if they are that much in love with REAL fresh squeezed lemonade....

lemonaid is likely filled with high fructose corn syrup and no lemon. quite different than water with lemon juice and sweet and low. sounds like a good idea actually. ← not saying it tastes bad...it probably tastes kinda good. I guarantee you those doing it are basically doing it because they are too cheap to pay for lemonade and not because they are so partial to fresh squeezed vs. Snapple (the brand we sold). I still hate the practice, no matter what the reason is. You don't like the restaurant lemonade, go somewhere else or drink Sprite.

Dan- That roasted veggie terrine looks great. Reignking- How did the pastrami salmon turn out? I've made it a couple of times since and still love it.

I guess I still have this pet peeve from my table waiting days, but it bugs the crap out of me when someone does not order a drink (lemonade in this case) and then proceeds to make their own by ordering a LOT of lemon with their 'water' and extra Sweet and Low. Customers have asked me for bowl after bowl of lemons for their 'water'. Sheesh...buy a damn lemonade!

Very nice Shaya. I am really pining for that cake with the nice thick layer of chocolate!