JosephB

I don't buy that. I feel the same way. And because we don't eat out a lot, I rarely hesitate to spend more on cooking materials. By the way, I've become very fond of Setaro. And $2+ for quality pasta is not expensive.

You really have to try grapeseed oil for most of your sauteeing and stir frying. It really is immune to high heat. Even with pan frying floured or breaded foods, I find that grapeseed oil stays clean.

Matchstick cut zucchini, flowered and fried. A sprinkle of salt and squeeze of lemon. Perfect.

Dear Ms. Sheldon. Thank you for participating in this Q&A. What do you think is the most important factor in perpetuating the Italian sensibility about cooking and eating? In the US, there is a growing abundance of excellent raw materials on which to build meals. At the same time, the mass production of engineered and processed foods is marching ahead. Do you see a similar dichotomy in Italy? Is this a risk to the perpetuation of the Italian sensibility about cooking and eating? Thank you

Interesting. That would keep the elements separate. But with chilis for instance, I would think that you'd want the fruit to impart its flavor evenly rather than add a contrast. It's funny, I was just reading the New Yorker food issue from this month, and there's an article consumer tastes and ketchup, etc. One of the things the article discusses is how the most successful products have what the researchers call high magnitude, or a perfect, imperceptible balance of flavors. What we're talking about here is different, but it does bring to mind the idea of well-balanced flavors. When I think of ceviches, gazpachos, salsas, and the like, I want one harmonious taste. Texture is a different issue.

I find that the proper marriage of flavors is never reached in less than one hour.

The Benriner is great, but I've been waiting for the Oxo to be released. In fact, I ordered one on Amazon for a friend. When I ordered it three weeks ago, I was advised that it woudn't be available until 9/14 for shipping. I see now that WS already has inventory.

I've cooked rice in many different ways. The method of adding rice to boiling water described here (I don't know about the oil in the water) is the Indian method I learned, except basmati should be well-rinsed and soaked for one-half hour in the water in which it will then be cooked. As described, the rice is boiled at a moderate pace until pock marks appear on the surface. The rice is then covered and steamed at a very low temperature, but NOT for 45 minutes! It's more like 15-20 minutes, with 10-15 minutes to rest.

I'm looking forward to another trip to Sicily in September, and to sharing my on the ground arancini experiences with ya'll.

Doc, As I think back to last Saturday, it occurs to me that you did not fully submerge the arancine when you fried them. I don't do a lot of deep frying, but it seems to me that deep frying the arancine would have helped them hold together. Does anyone think that this may have been a factor? In any event, your preparation was delicious.

Indeed, but it was Fat Guy's secret blend of Lacatelli and Parmigianno-Regianno that raised the dish to its pinnacle.

Great photos Ellen! Standing next to a 700 pound porker can really be slimming.

Our weekend in the Adirondacks was memorable. Grazie fratello mio.

Doc, We really appreciate the effort you're making to put this all together. We'll do our part when we get to your hood.

Well, assuming this information in Carolyn's post is correct, in NY one would have to buy raw milk from a farm with a permit. The same seems to be true in PA. Apparently, the Weston group has a relationship with a PA farmer. To abide by the law, the Weston folks require that club members "buy" the milk at the farm by calling in their orders and sending a check directly to the farmer in PA before the local pick-up date. BTW, while the milk is not pasteurized, it is homoganized.

Seth, It's illegal to sell raw milk in NY. However, it's not illegal to purchase raw milk and raw milk products in PA. This Organization has set up a club system which allows New Yorkers to legally get their hands on raw milk products, as well as other excellent farm products from PA. There are periodic deliveries in NY, at a designated location. I "purchased" some raw milk a few weeks ago from these guys. Slkinsey and I went to the LES to pick it up. It was superb, though wasted on a failed cheese-making session (my fault). I also turned picaman on to this source. If you would like more info., I can forward an e-mail from the raw milk folks.

Please note for the record that I was NOT there last night. :sad: (bittersweet face)

Oh my. I assume these bottles are located in your country manor. When will you be hosting an eG tasting?

You ain't kdding. Down here in Texas it seems like they use a different currency. It's also about local sensibilities. Not only do you get a quart-size glas of ice tea for a buck, refills are included. What's a Texan to do with a highball glass of ice tea (mostly ice) for $2.50, and no refills That's just not neighborly.

Or has the owner of Totonno's pizza in Brooklyn, NY put it to me when I asked him about the pollution caused by coal-fired ovens. To paraphrase, he said, yeah, OK, it causes a little pollution. But would you rather live three days longer instead of eating coal-fired pizza?

Hey Brad, Since it's in your hood, why don't you scoot over there for a meal and be the first person to report on it. The BYOB is a great opportunity to bring a good bottle of wine. NYMetro recently announced the opening. The kitchen is rustic-French. The chef, Phillipe Roussel trained with the great Jean Troisgros and Michel Guérard. Gavroche 212 West 14th Street 212-647-8553

I see that Donna and I have missed out on lots of exciting stuff while we've been away in Texas. Right now we're in Austin. Well, things have been pretty exciting down in the Lone Star State as well. We'll be back in NYC on Saturday with our newly-adopted baby girl. Her name is Sara Lilly. She starting her 6th day of life today, and she's already been to a couple of Mexican restaurants, a good steakhouse, and a few BBQ joints. In honor of Sara's arrival into the world, we're going to travel to Lockhart to sample some of the reputed best BBQ in Texas. Sara wants to start working on her eG credentials right away. At the risk of being presumptuous, I ask ya'll not to use this thread to offer any congratulations on Sara's arrival. One of these days I'll start a bio thread for these sort of things. In anticipation of your warm wishes, Donna and I thank you kindly in advance. Now back to BBQ . . .

Great report Moby. The photos are in fact quite good -- the oven looks like an inferno! I smiled when I saw the photo of the menu -- clearly no American-style marketing department at these places. And what about those prices? I don't remember paying so little for a pizza at other places in Naples a few years back. Besides the NYC Pizza Survey, you should check out the Franny's thread for a discussion of what we recently found to be the perfect Italian-style pizza experience in NYC. We are very excited about Franny's. Sorry, no photos yet.

Thanks Steven for a very interesting article. I have not traveled to Asia or India, though I suspect that most Indians would be troubled by the "New Indian" label. What’s wrong with the great cuisines of India as is? I'm not convinced from your description that "New Indian" isn't simply Indian fusion. Years from now, will you be writing about how "New Indian" reached its apex in the first decade of this century?

It seems like every time we visit an established pizza place, a new one opens. Will we ever keep up with all this pizza? NYMetro and Slice are reporting the opening of Luzzo's, a new coal-fired pizza parlor in the East Village. Add it to the list!