Pezchef

Why do you want to eat Italian food in Japan? Just curious!

I use my crock when I'm out running around all day with the kids and can't be home to tend to a regular pot. I made a killer brisket for father's day in it. I also sometimes throw my Sunday Sauce in there if we will be out , and it comes out great. Then we just boil up the pasta when we get home. Very handy!

Bacon and..........whatever!

It really bothers me when I order French Onion Soup somewhere and they just throw the cheese on top and micro it or something instead of broiling it. I want it to be brown and crunchy or else what is the point?????!!!

Did I hear that Mamma DiSpirito had some sort of Heart operation? What happened? Can someone fill me in?

Last night we had Spaghetti squash. I usually boil the thing whole for about 20 minutes, then split it and take out the pulp. Then mix it with some salt, pepper, butter and parmesan and bake for another 20 minutes or so. It was really delish.

Yes, Trish..."Ickey" is the perfect word to describe Joey Reynolds. I caught a little of the Joy & Joey show and it was really bad. I turned it off ....it was depressing me.

His replacements so far have been lackluster at best . It's not their fault...they have all been perfectly knowledgeable....but it's just not as enjoyable. I loved hearing his persoal stories about what he did last weekend, his trips to Italy or whatever. He is opinionated and that's what I like about him. I loved it when he would get cranky with the callers and tell them the truth! He never sugar coated anything... Not many people tell the truth these days. He's a rare bird! I hope David Rosengarten does well. He would be my first choice for a replacement.

I feel like I have lost an old friend. I loved listening to him at lunchtime. I couldn't get used to his new time slot. I have a feeling he couldn't either and I think that started a "down hill" trend. I sensed he was getting a bit testy with the management over this and perhaps other issues. I don't know what the last straw was...but he must have been pretty ticked off about it. I called him several times on the show and saw him at a few book signings for "Naples at table". He's a great guy and I'm really hoping he finds another venu for his radio show, but I know it' s a long shot. I look forward to seeing him when he is promoting his new book in the fall. Good Luck Arturo, Ciao!

Wiskey Sours sound kind of 50's ish. I would make Chicken Tetrazzini or Chicken Divan or Maybe a potroast. Perhaps a chicken pot pie. Peach Melba for dessert? or Baked Alaska?

Emeril often mangles words. I love the way he calls Gnocchi..."NOKIA" like the phone. Can't one of his staff members tell him the correct way to say it?

When Michael and that Salazzo guy take the Policeman to, I think it was "Louie's" Restaurant in the Bronx. They tell him the veal is really good... and Michael goes to the Bathroom to get the gun and then shoots the guy with a mouth full of veal. That gurgling sound he makes as he hits the table face first is just great.....I don't have to mention the name of the movie...do I?????

I love Arthur Schwartz's "Naples at Table" as well as anything by Maryanne Esposito.

Have you noticed that she will almost finish something and it will look really crappy...then she will present the "Swap Out" which looks considerably better (still not great of course)? She obviously has a crack team of minions to do those (and by that...I mean they must be on crack.

Pasta

Tam, I like your idea re: using the braised meat for a Ragu on Pasta. Last night we had some left over braised brisket. I used bloody Mary mix (extra spicey Tabasco brand) as my braising liquid. We sliced it up and had it on toasted Chiabata rolls. Really good!

I haven't seen it yet, but isn't there a movie called "Woman on Top" with Penelope Cruz? I think she's supposed to be a woman with a cooking show or something.

If it's a baking recipe I Often go to the Kingarthur Flour website. It is really wonderful!

I put it in my "Dirty rice". Zataran's!! It's great!

How much water, salt, time etc...do you use to brine a 3.5 lb bird?

Zen, Thanks for your post...it was really adorable. We almost got to go last year. My Father-in- law "knows a guy" and we were all set up to go...Then, "the guy" had to "Go Away" (if you know what I mean) and he's still "away" (if you know what I mean). So, we never got to go.....

Did you brown the meat well? or did it just sort of steam before you added the liquid. Sometimes it can get a funny texture if it's not browned properly in the first stage of cooking. Also, I've heard that you shouldn't use a caste iron pot when adding anything with tomato or other acids? That it's not good for the pot? Has anyone else ever heard this?

I always use Alton Brown's quick stove top recipe which uses egg and evaporated milk. It's great!! I got it off the Food network sight.

We will be going on vacation to Cape Cod in a few weeks. Does anyone have any tips, suggestions re: traveling and Dining out with my 4 month old baby. What to bring on vacation, what to leave home, any specific restaurants to try that would be baby friendly (we will be in the mid-Cape area). Any and all tips would be much appreciated. :

Polenta can be used as a backdrop for tons of flavors. You could just mix in some parmigiano cheese, some pesto, some tomato sauce or whatever you're in the mood for at the moment.