weinoo

And I'd add to only buy wild shrimp, not farmed!

The Times is on it.

That's because he was Florentine! Here may be the recipe he "borrowed:" The Food of Southern Italy (eG-friendly Amazon.com link) One of my earliest cookbook purchases, it saw a lot of use back in the day.

What to do with leftovers? "Composed" salad? I poached some of the shrimp from last night's scampi, so we had a little shrimp cocktail. With some braised baby artichokes. And the gorgeous Castelfranco, with a little Chioggia thrown in for good measure. The ultimate use of leftover Marcella beans is, in my opinion... Minestrone. Pasta undercooked separately and added at service, so as not to absorb all the damn liquid. Which will have happened to leftovers of the leftovers.

These often go into Italian style soups I make.

Braised baby artichokes, in stock, white wine, lemon juice, garlic, red pepper, olive oil, herbs. If only trimming and cleaning 8 to 10 baby artichokes, I can deal. Cases of them - no way. Wild gulf shrimp scampi (saucy) over spaghetti. Shrimp removed, pasta tossed with sauce, plated and shrimp replaced on top. Butter, olive oil, garlic, lemon, white wine, shrimp shell stock, parsley.

$3.49 - Large Brown via Fresh Direct.

Whoa - very nice, and good job on the puntarelle prep. But don't you have one of these????? Good for all sorts of chicory and endives! https://www.fantes.com/puntarelle-cutter

I'm pretty sure the OG Fitty-Fitty, as made at Pegu Club, used Reagan's.

But...what's the temp of drink after the stirring is finished? FWIW, when using orange bitters, I prefer a Fitty-Fitty.

I love the sound of someone else cooking for me. I don't like that I never hear that sound in my kitchen.

Oh, for sure. Adding stock (or even water, in a pinch) is the best solution. Those beans absorbed any liquid after that first cooking of the cassoulet.

Interestingly, Julia mostly seems to call Jacques by the name "Jack."

The coffee grinder, too. Which is why I keep a pair of these (eG-friendly Amazon.com link) (or similar) right near the grinder/blender/processor. They are easy to pop in and out.

My style tofu.

Seemingly can't get Italy off the mind: Marcella beans pre-cooked (with garlic, onions, herbs), then tossed with even more olive oil, topped with Parmigiano and bread crumbs and baked for 30 minutes. Just great. Cicoria, cooked for a while. Not till it was grey, unfortunately. Black truffle risotto.

The donabe endive!!

Oh Sorbillo wasn't that bad. Might not have been that authentic however. There's plenty worse that are open!

What happens is, as they become more "famous" and increase their attempts to monetize everything, they become annoying and tedious. As well as repetitive. How many more Thanksgiving turkey recipes do we really need? How many more It's Grilling Season - Let Me Show You How to Grill articles will we see this year?

That was a quote from Sietsema, though it looks as if I said it! Anyway, I have not yet been - it just opened, and I don't get over to that neighborhood too often (but to try these, I think I'll have to get over there soon). But I think what Sietsema is trying to say (?) is that a good Neapolitan pie (a marinara or a margherita being the iconic examples) is relatively healthy compared to, say, that deep dish monstrosity. FWIW, I had this for lunch yesterday. Not necessarily wholesome; only delicious... Two fairly iconic NY slices, at Joe's on 14th Street. Jug of crushed red pepper for your enjoyment if you so wish.

It's sure not that expensive over there...https://monpanierlatin.co.uk/products/raynal-roquelaure-cassoulet-toulousain-cuisine-a-la-graisse-doie-840g

What really amazed me is the root systems look way different than I could have imagined; having never tried to grow any of these plants during my gardening heyday, they came as a surprise.

Cut 'em off at the pass.

I think that depends on how much of it you eat 😂 ! Deep Dish Pizza – 12 inch (Medium) NUTRITIONS Calories 3482 cal Fiber 21 g Carbohydrates 330 g Protein 183 g […]

Staff note: This post about Neapolitan-style pizza in NYC has been moved from the "Cooking with Myhrvold and Migoya's Modernist Pizza" topic, to maintain focus. This a current review of a new Neapolitan pizza place which just opened in Greenwich Village. It's a spinoff of DaMichele in Naples. Posting it here because I thought what you said above is related and interesting. This New Branch of a Historic Pizzeria Is as Good as Naples if You Keep It Simple This gives you another place to try next time you head east, @Chris Hennes