JosephB

Donna and I had a delightful afternoon, and would like to thank our gracious hosts and the event organizers. It was great to meet so many friendly people, and share all the fabulous food, especially the pig. The outstanding cheese and bread that we took home made a perfect snack after the drive home. It was a perfect day. Sam and Bergerka, Thanks for being perfectly pleasant and interesting travel companions. --Joe

Rachel, I hope you haven't yet sent the menu to the printer because I'm modifying my contribution. Since my kitchen is still somewhat under construction and we're only partially unpacked, I'm going to pass on making dough and use some very good phyllo instead. I oven dried some beautiful tomatoes over night and will make a nice filling with the tomatoes and goat cheese. I'm loosing the corn. I don't think I have enough tomatoes to make a fair contribution, so I will make a mushroom and leek filling as well. We can still call them savory pastries. See you Sunday. --Joe

Great! We check into La Villa Meidiana on 10/26 (thanks for the advice). It would be nice to get together in town that evening for a glass of wine, or for a coffee the next morning before you leave.

Will you still be around when we get there in late Oct?

La Meridiana is booked on weekends for all of Oct., as is the other places we've tried. We're thinking of changing our itinerary so that we begin in Genoa for the weekend and drive to Alba on Sunday morning. The festival events are on Sunday afternoon. No problem for reservations on Sunday night.

I sure did. In fact, those discussions played a big part in our decision focus on Alba on this trip. I haven't heard from your friends at Villa Meridiana. We'll call there late tonight or tomorrow. By the way, what are your thoughts on dining in Genoa?

Thanks very much Bill. I've already sent an e-mail to the Giacosa family. I hope to get a reply soon. Villa Beccaris looks fabulous, but a bit expensive -- we would prefer to eat and drink our money. I'll let you know how things turn out.

Hi gang, My wife and I are trying to escape NY in late October for a 4-day trip to Piemonte (From there we may go for a day or two to Genoa or Torino; and from there we will probably fly to Palermo for a few days; and from there go to Paris for a few days). We are looking for a charming B&B (or hotel), with friendly hosts, as a base for exploring Southern Piemonte during the last weekend of the truffle festival (yes, I know that truffles are iffy this year, but I'm optimistic). You guys have provided superb info about restaurants and other gastronomic points of interest. Can you help us with some ideas? Thank you much. --Joe

The menu in the window still has Neil Annis as Chef.

Varmint, this should give you an idea of the food at CV CV Menu

My wife and I would like to come, but it's still a bit soon to commit for that weekend. We'll get back to you as soon as possible. BTW, add Congee Village on Allen St. to your list of considerations in Chinatown.

Just last night, I oven dried a batch of very good South Jersey tomatoes. I cut the baseball size tomatoes in quarters, placed them skin side up on a non-stick half sheet pan, drizzled them generously with good olive oil, sprinkled them with sea salt and some dry oregano I bought in Palermo, placed them in a 225F convection oven, and baked them overnight for 8 hours. The concentrated tomato flavor is irresistible.

In addition, according to the Pasta Museum in Rome, not only is al dente pasta easier to digest, it is also more healthful. It has something to do with absorption and the way gluten is transformed by overcooking. I would give more detail, but unfortunately I have a poor memory when it comes to scientific stuff. By the way, aside from the great collection of pasta making tools and memorabilia, the museum sucks.

Not to sound arrogant, but why would the cooking instructions on the box ever factor into your determination of doneness? Just taste it.

I walked into Anh on Monday afternoon after 2:00 o'clock. The place was mostly empty. A guy was watering the attractive bamboo trees crowded along the open store front of the restaurant. "Perfect," I thought, the waitress would have time to chat. Watch out for the hot water in the bathroom to the left. When I looked away for a moment to admire the well-appointed facilities, I nearly suffered a second-degree burn from the tap. I was so traumatized I returned to the wrong table when I was done. The waitress was amused, and instantly recognized the source of my confusion. "You're lost without your wife," she declared. I didn't get it either. As I studied the menu, she stood nearby, offering suggestions whenever my glance moved towards her. I asked for a minute and got more suggestions. When I figured out that "gimme a minute" was not persuading her, I gave up and ordered an appetizer to buy some time. Before long a plate with three flabby looking rice flour “ravioli” was placed before me. Each one was filled with carefully chopped mushrooms that I guessed were the straw variety. On top of the ravioli were scattered leaves of fragrant basil, cilantro, and tarragon, and some fried slices of shallot. The ravioli shimmered in a liquid of fish sauce, lemon and sugar. Each bite was a harmonious blend of sweet, salty, and sour. ($5) While I enjoyed the ravioli, I learned that my friendly waitress, who called herself Amy, arrived with her family from southern Vietnam about one year ago, where they worked growing coffee beans (probably for beans). She told me that she had quickly learned enough English to land a job as a waitress. The rest of her family has not been as fortunate. I complemented her English, which sent her beaming. She turned to the lady at the next table, who had just closed the menu, and in a bright tone said, “Yes, how may I help you?” I was amazed at the size of the portion of the next dish that Amy served me. I had ordered one of the lunch specials, which was pork marinated in lemongrass and sesame and grilled (it reminded me of Korean barbecue), and served with a sweet and salty dipping sauce, some pickled cucumbers and fluffy jasmine rice. What arrived were three very tender and richly flavored pork chops with generous portions of the sides I described. It was very good. At $5.25, the place was no doubt losing money on this dish. I overheard other diners express similar amazement over the dishes served to them. I figured the dish was worth $10.25 and gave Amy the difference.

Gird your loins, Sir!

Cold spring water filled to just below the pressure valve. I use Lavazza which is ground for moka, and do not overfill. Medium heat. Remove while it's still perculating. Stir. Serve. Oh yes, put a new rubber on periodically.

Indeed, I've always known them as a cafeteria Napolitana. I have a Bialetti, but I prefer the all stainless models.

I have several moka pots, including the kind that you flip. Do you see many of those around your parts?

We're sad, but understanding. We have the utmost respect for cows.

NY1 NY Restaurants file Lawsuit Restaurant and bar owners are fighting back.

Eggplants yes! Please bring the Pastitsio.

I'm plannning to prepare a savory pastry (l'll use lard in honor of the pig and because it's a delicious shortening), incorporating late-summer corn and tomatoes. Hopefully the local harvest will cooperate. Here's the NY Greenmarket Harvest Schedule in case you're interested. NYC Greenmarket Harvest Schedule --JOe

Jeffrey Steingarten's, The Man Who Ate Everything, has a delightful chapter on Barbecue which I recall discussed the difference between these two styles.

Joseph, Welcome to eGullet and the Indian forum. I am posting below a recipe given to me by a friend from Bombay. I have never tested the recipe, so I hereby issue a disclaimer. I think it should work fine. Use very little water to begin with, since you can always add more. If you want, please email me, and I can send you a few recipes for Indian flatbreads that I have written, maybe you can compare them and ensure that what you do is similar. I love Theplas (what many Indian stores sell today and call Methi Paratha). They come from Gujarat, a state in Western India. The state where Mahatma Gandhi was born and lived for a large chunk of his life. Keep us posted on how the bread comes out. Looking forward to reading more of your posts. Theplas(Fenugreek Scented Flat Bread from Gujarat) 1 cup chapati flour (whole wheat flour) 1/4 cup chaawal kaa atta (rice flour) 1/4 cup besan (gram flour) 1/2 cup tightly packed haraa dhaniya (cilantro), washed and chopped very finely 1 bunch haree methi(fenugreek leaves) or substitute with 1/2 cup Kasoori Methi, washed and chopped finely 1/4 teaspoon haldi (turmeric powder) 1 tsp. laal mirchi (red chili powder) 1 tsp. til (sesame seeds) 1/2 tsp. zeera (cumin seeds) 3 green chilies, minced very finely 2 tbsp. canola salt to taste Flour for dusting Canola to shallow fry Mix all three flours together and sieve. Use a fork and mix the flours nicely. Set aside. Mix all ingredients except the oil for shallow frying. Knead into a soft pliable dough using as much water as required. Use your knuckles and your wrists to really knead the dough well. The more you knead the softer and more pliable the dough will get. Divide this dough into 12 equal rounds. Roll these rounds into circles, about 6" in diameter. Use flour to dust the circles as you roll them. Heat a skillet or a griddle, shallow fry these circles by applying a little oil on both sides. Fry until cooked. Drain on paper towels and let cook to room temperature. Repeat for all 12 rounds. Store these flat breads in an air-tight container. Eat with a pickle of your choice or with some raita. Suvir, Thank you for the welcome and the recipe, which sounds divine. I'll pick up this week the ingredients I don't already have and try it next weekend. I'll be sure to post some photos. --JOe