weinoo

I guess I just find it hard to fathom how people are looking for ways to make the ultimate convenience food even more convenient. just suck on the stuff out of the box while eating a tomato if you’re so pressed for time. Imagine all the cleanup you’ll save!

For some reason, my recall of that time period is a bit hazy as well. I'm sure there were places, here as well as maybe in Italy, where the plate and dump was done. It's just not classically how it is handled.

I've decided that roasting a whole chicken can sometimes be a bit too much for the two of us, and forces me to eat chicken for a few days in a row; not necessarily a bad thing, but Sig Eater makes it known that she'd like something different! Also, we're going away this weekend, and I didn't want to have to toss any. So... I bought a whole Snowdance Farm heritage bird (on sale, @rotuts!) and split it in half. Froze one half and roasted the other. Above shot is prior to going into the oven, after 8 minutes browning the skin side. Kenji's really good roast potatoes. First time turning on the oven since March - might as well make good use of it. (Of course, the heat is coming up in our building - don't get me started!)

I'm pretty sure that in Italy they've been using the pasta water, in certain sauces, for a long time. And I don't recall ever seeing a plate of pasta with sauce dumped on top when dining in Italy; the pasta is always mixed with the sauce before plating.

At 97. Saul basically created the NYC food emporium as we know it today. Would there have been a Dean & DeLuca, an Agata & Valentina, a Grace's? Probably not. To walk into Zabar's as a food lover was like walking into a magical kingdom. Downstairs was all food; cheeses, appetizing, deli, breads, house-roasted coffee (before that was available on every street). Upstairs, Williams-Sonoma before it ever existed. This guy was importing Mauviel copper before everyone who went to Paris had to go to E. DeHellirin. You needed pots or pans - Zabar's. You needed baking supplies - Zabar's. You needed kitchenware - Zabar's. Just a fantastic place. Saul Zabar, Smoked Fish Czar of Upper West Side, Dies at 97

I thought it was a good video, as are most of theirs. I didn't realize that everyone takes everything they see on the internet at face value, without understanding the limitations and drawing some of your own conclusions. I'd like to see similar done with the various birds we're able to procure in this country.

yeah, that would be a pretty terrible idea.

Faster than the Fasta?

I gotta hand it to you @rotuts - you'd make a good millennial or Gen Zer! Oh come on - it's not that expensive. Per portion, quite reasonable as a matter of fact. Believe me - I've got DeCecco and Barilla in the pantry as well - depends on the sauce and how old school I wanna get. Actually, Barilla is now making an upgraded pasta that's quite good...

Also, let me submit to you that I believe stovetop is safer for making pasta. I don't have to deal with a boiling hot item and removing it from the microwave, along with its accompanying steam, etc. All I do is use tongs or a spider to remove the pasta from the water and it goes right into the pan directly adjacent to get incorporated with whatever sauce I'm making. Then, after dinner, the pot of water has cooled down enough to be simply emptied into the sink.

Nah - I just don't think every newfangled idea makes things better, or easier for that matter, than the way things have mostly been done. I think plenty of burns and mishaps have happened to people using the microwave oven, though I refuse to look back through the "I will never again..." thread. DM your address to me - I have a store near me that carries Faella, otherwise I'd have to make a large order from Gustiamo. So do all the pastas I make on the stove.

How is this any faster than cooking in boiling water on the stovetop? As a matter of fact, none of the times appear to be any faster than stovetop cooking; some appear even slower. Now, before you say, I know you're gonna talk about the time it takes to boil water. Sorry - but in my case, that doesn't count. If I'm making pasta for dinner, the water goes on the stove way before I start dealing with the sauce and side dishes. Kept on a very low flame, that water can then be brought to a boil instantly. Have you ever cooked this in your microwave method? Try it and get back to me.

A. There are people who don't have a microwave. B. There are different shapes and sizes of pasta, as well as different brands of pasta. Your DeCecco is not the same as my Faella or Setaro. I think if I cooked some of the pasta I use with the fast method, it would be a gummy mess. I will say - I don't use a gallon of water to cook my usual amount of pasta - in the 200 - 227 gram range. But, I tend to use at least 2.5 - 3 L. of water, in a pot big enough so the pasta has room to swim. And I do use however much pasta water I need to incorporate into the "sauce."

Inspired by the Venetian dish called Schie con Polenta: Shrimp cooked with oil, butter, garlic, crushed red pepper, white wine, lemon juice. Creamy polenta with parmesan. In Venice, the dish would be made with schie, tiny gray shrimp not found here.

No, they use the internet for that! Look, he cooked at Franny's and other good restaurants (though I'm not sure how much). Do you have this? That's a hard no!