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Found 746 results

  1. From a recent Texas Food Media DIGEST entry by Raynickben: From the article Kuby's sausages have been a long time favorite of mine. What are your favorite sausage makers in the DFW area?
  2. I haven't been receiving my truffle reports from Alba, which leaves me in the dark about quality and price. I am expecting a good year, but right now this is only a guess. Has anyone read or heard anything in this regard?
  3. Hello everyone-once again I'm back asking for ideas to help me consume a surfeit of Salmon. The Fishcakes as suggested earlier have worked very well-that's what I'm having tonight. However with all the cooked Coho in the fridge I'm having friends over tommorow and I thought I could use up the rest by adding it to a creamy sauce over pasta. Times and waistlines being what they are I need a simple recipe that's not too heavy on cream or cheese-obviously I need some though ;) TIA Also-we caught one Spring Salmon over 30# today and another Coho about 15#. Tonight I'm processing Salmon Caviar about 5 pounds of that from just 2 fish.
  4. I'm planning on a nice festive dinner, with one main being Braciole, a classic Italian stuffed, and rolled beef. Marcella Hazan, in her "Italian Cooking" cookbook suggests using slices of top round steak, filled with ham and parsley, and bacon then cooked in white wine, sans the traditional red marinara. Another not so famous tv cooking personality, uses flank steak topped with bread crumbs, and some freshly grated cheeses, rolled and tied and into a saute pan, briefly before it goes into the oven, after the addtion of marinara and then bakes, under a loosely foiled tent pan for about 30 minutes. I've had not so good success with flank steak, other than quickly grilled for tacos. I want to use the marinara recipe with top round steak. Will the top round suffer if I bake it in the oven? Any other suggestions? woodburner
  5. Last year while staying in Central Florence we came across the large Mercato. A very large structure with Street Vendors lining the streets on the outside and a complet farmers market in the inside. While perusing the isles we came across a bakery where they sold "Appolinas". Basically it looks like a miniature croissant that’s been baked a bit too long so it's crunchy. Then they cut it in half and fill it with either Nutella, or a lemon or vanilla crème. These were so good that we literally spun around on our heals to go buy more after walking off and taking the first bite. In the four days we stayed there I think I gained 5 lbs. on these little suckers. It's funny, before we left for our 6 week Europe trip everyone said we would loose weight because of all the walking. Heh, not us, I think we gained probably 15 lbs. each and that's including walking the Cinque Terre! I've talked to almost every Italian baker in my town and have done searches on the Internet with no luck. Would anyone here know of these, someone who makes them, and/or a possible a recipe? Mille Grazie!!!!!!!!
  6. Hey y'all! I went to Chili's for Happy Hour with the hub last Friday (183 & Burnet - close to both our offices) and couldn't find a freekin' parkin space. Would have voted for a new location but the hub had already got us a table (what a great guy). On the rounds of the parking lot I noticed Tintinnio. It looked pretty cool and Rob Balon gave it a pretty good rating: Dining out with Rob Balon Has anyone out there been? What do you think? Is it worth the parking debacle?
  7. okay. love fresh pasta. also like dried stuff. can I dry my own fresh stuff? how? for how long? where? how to store? ravioli? how long do I dry it before I freeze it? how long does it last in the freezer. I really do love making the pasta, yet not every night. will it taste similar after I dry or freeze it? c'mon you guys google way better than me...
  8. Two Italians from this week... 2001 Villadoria Nebbiolo d’Alba - Dark red with an orangish tint. Very aromatic, with cherry, red berry, rose petals, and what I swear smelled like truffle oil. Flavors of cherry, red berry, herbs, and some minerally notes. Initially the tannins very firm and grainy, almost crunchy! Extremely drying, chalky, and gripping on the finish. This did soften up somewhat on day two, but there were some substantial tannins that were really getting in the way of the fruit. Not sure if age will soften this, or if it is just really tannic. Great nose, but it left me feeling somewhat ambivalent. 1997 Tenuta Cappallotto Barolo Sori Paradiso - Sat for a good hour in the glass before tasting. Brick red in color. A pretty and fairly intense nose with cherry, tar, and a sweet floral perfume. Flavors of tar, flowers, cherry, licorice, and orange peel. The wine was quite approachable, with tannins that are a little drying, but they are pretty fine and were easily tamed by a bowl of duck and wild mushroom risotto. Good balance and nice flavor, finishing with some nice tar and licorice notes. Drinking well now, and seemingly not a long term ager, but it was tasty with the meal and a good Barolo bargain for the $29 paid. I found this enjoyable. All the best, Jean
  9. GordonCooks

    WTN: Italian

    2002 Antinori Orvieto Classico Campogrande A decent wine to serve ice cold. Clean with a little citrus and not much else going on. (like a Michelob ultra-light) A perfect party bottle i.e. “I’m coming to your party and I’ll bring a bottle of Antinori” 2001 Tenuta Dell'Ornellia Le Serre Nuove Lots of berry and what I would describe as peppermint (without the mint more like rosemary) on the nose. Round, fleshy with dark fruit and soft tannins. A delicious wine that makes me wonder what I’m missing with the first class Ornellia
  10. Click here for Raccolta: 2001 Tenuta Sette Ponti Oreno
  11. I've looked for a similar thread, but couldn't find one. My apologies if this already exists somewhere. Last night, we went to Il Boccalone (Ebisu 1-15-9, 3449-1430). It had been recommended by friends, but I had been skeptical, as I had read elsewhere that the price exceeded the merits and that it was sometimes "filled with boistrous stockbrokers" (per Tokyo Food Page). Given the location -- Ebisu bordering on Hiroo -- I could see both charges being accurate. I don't have time to write a full review right now, and a friend was paying so I can't directly address the tariff, but I will say I was mighty pleased. Understand that I have been in the western food desert of Seoul for the past few years, so I am probably primed to have positive reactions to even moderately good Italian. (I love Seoul -- enjoyed living there, absolutely in love with Korean food, will happily spend time and money to travel there again and again. However, despite the arguments on another thread in the Elsewhere in Asia forum, there is NO good western food in Seoul. There is literally one Western restaurant in the entire city that I would cross the street to eat at in another country. Again, I love Korea, but it is an Italian food desert.) Zucchini blossoms are shun right now, so one of the app specials was battered and fried zucchini blossoms filled with mozzarella. This is one of my favorite dishes, so I am picky about it and I was thrilled with the result. My wife (similarly picky about Italian food) also ordered it and was exultant. The couple dining with us each had a simple insalata misto. My wife is the world's biggest risotto perfectionist, damn near impossible to please. Her next course was a very simple risotto seasoned with nothing more than good light stock, a well cooked soffrito, and a touch of parm. She split this with the lady from the other couple. I think she regretted having to share. At the same time, I was digging into a plate of rabbit tortolone in a butter sage sauce. Flavor was awesome, with a slight hint of earthiness to the rabbit seasoning, but not much to obscure the nice, almost sweet young meat. I might have had a touch more sage in the sauce, but the proportions were classic. It is my own debased palate that wants the dish loaded up with sage. My one criticism is that a few of the tortoloni were ever so slightly overcooked -- a minor flaw, but disappointing given how good the dish was otherwise. Unfortunately, for the life of me, I can't remember what the fourth member of the table ate. The highlight of the meal came next. As a special, the restaurant has been running a cavallo (horse) steak. I've never fabricated a horse and don't get to eat it that often, so my ability to identify cuts is limited, but it seemed to be a fairly thin cut from an area roughly equivalent to sirloin. It was cooked just to the m-r side of rare, so that it had taken on a pink tone most of the way through, but still bled generously when cut. That blood blended perfectly into the classic, simple seasoning of good olive oil to make me wish I were less constrained by convention and had the chutzpah to drink from the plate! The meat was more tender than I expected and, though not long-aged, full flavoured. I was so absorbed in my cavallo that I was unable to focus on what my wife or our friends were eating, though I know my wife had veal marsala and seemed to enjoy it. Our friends ate some sort of beef. They seemed to be content as well, but I really did zone out when my carne came. Wine list seemed to have a reasonably well selected, though perhaps a little expensive, range. As I said, we knew we wouldn't be paying (and our dining partners aren't really wine people), so I went with a simple Rosso di Montalcino for about $55 US. Drinking highlight was the following exchange: me: What choices would I have in terms of grappa? maitre'd cum captain cum sommelier: Well sir, can you tell me what you might like? me: How about some nebbiolo, something from the Piemonte? him, a few minutes later: Here sir, I've brought two -- a Barolo and a Ghemme. As you can see, the Barolo is almost empty. Why don't you try both and then pour yourself a glass of whichever you like? Needless to say, that was enough to bring me back another time. Desserts were good. I had a simple spongy cake partially macerated in cinnamon liqueur. Wife had a chocolate concoction I didn't really have room to taste. Cuban friend had cake with Italian meringue icing (traditional Cuban birthday cake treatment). They were good, but I was perfectly sated by the meat and should have stopped. I certainly had little critical faculty left. In summary: Didn't see any stockbrokers...Noise was discernable, but pleasant...Don't know the full tab, but 2,800 yen for my cavallo steak was well worth it...Ghemme grappa was excellent...definitely heading back soon. What are other peoples' favorite Italian places in town? Jim Edited to correct typo that affected meaning (and a few others that were just embarassing...because I can't proofread for s---
  12. I'm going to alba in july, and am looking to get some bottles of barolos. I am only going to be in the area for two day, and hopfully will be going to a few winerys. I was wondering if there are wine shops that either have better selections then others or have better prices?
  13. Here is my predicament: I love limoncello, but the yellow sugary syrupy stuff sold at most restaurants in NYC (notable exceptions: Babbo and Girasole) and at liquor stores is totally undrinkable. Where can I find the good stuff? (I live in NYC, but any recommendation would be appreciated). Let me also add that I have been too lazy to make my own, but am starting to think that is my only option. Please, please help me.
  14. A little background and some recipes would be appreciated
  15. Thought I'd get another discussion going. What's your favorite "Red Sauce" Italian place in the Denver area? My favorite is the Gondolier in Boulder. I've been going there since high school for the all you can eat spaghetti special that they have on Tuesday and Wednesday nights. Homemade noodles and (to me) a great sauce. Plus, in their new location, they have a great patio. Thoughts?
  16. stscam

    Sticky Pasta

    I'm planning to offer store-made pasta in the new retail section of my bakery. We're going to do a basic egg, a spinach and a tomato basil. The plan is to make sheets, then cut them at the counter for the customer. Problem is - the cut pasta is sticking to itself and doesn't always come apart when put in boiling water; some of it clumps. We tried 100% semolina and 50% semolina - 50% all-purpose. We've tried chilling the pasta before cutting, using lots of semolina when sheeting and cutting, but nothing seems to work. We'd love to hear thoughts about how we can improve our product. Cheers,
  17. Of course throughout Italy and the mediterranean there are a number of ubiquitous species, such as calamari, octopus, branzino, etc to delight the palate. Howeverr, various areas have their own unique or uniquely special seafood products, whether they be a particular species, extra special quality or method of production/preparation that set them apart. A few that come to mind are moleche (tiny soft shell crabs) from the Venetian lagoon and a tiny, fantastically delicious shrimp, the name of which I have no idea, from the Straits of Messina. There are certainly places taht are particularly known for their products, whether they be anchovies, bottarga or clams. Wherre are they and what are your favorites?
  18. Are any of the myriad Italian restaurants in Ridgewood any good? My wife and I are interested in trying them but really don't want to waste our time on bad food.
  19. Ciao Mario, I was recently involved in a minor skirmish about my recipe for Buccatini All'Amartriciana. Mine includes a couple cloves of garlic in the sauce. I was severely chastised by someone who travels extensively to Italy, that Italians would never put garlic in this particular recipe. He then criticized Americans for generally putting too much garlic in Italian food and being unable to truly recreate authentic italian cuisine. To me it begged the question as to whether Italy really has such strict and rigid regional recipes. Are Americans generally overgarlicking and mucking up authentic italian cuisine? Grazie, Trish
  20. Click below for Raccolta: Ruché is a bit of a mystery vine. Local wisdom says it is an ancient variety probably indigenous to the Monferrato hills. Even the origin of the name is unclear with some claiming it came from the name of a local monastery while another source points to a resistance to a particular vine disease. Whatever the case, little documentary evidence exists and the history of ruché is more folklore than fact.
  21. Click below for Raccolta: The big and bold flavors of primitivo may grab all the headlines, but Puglia's most complex wines come from negroamaro. This is a vine that in the right vineyards and with the right winemaker can approach nebbiolo in complexity.
  22. Mario it's a pleasure. I was curious as to which region in Italy is your favorite for food overall? I understand that this may be a tough question and that all regions have their own unique tastes and foods. However I am sure there is a place that seems to call you when you land on Italian soil. I am planning atrip next year and would like to incorporate not only sightseeing but "sighteating." I am very excited since this will be my first trip to Italy. PS- My experience at Babbo was nothing but spectacular. How the heck do you get your octopus to be so tender?
  23. Hello Mario ! What are your thoughts on the (possibly) simplistic feeling that Northern Italian cuisine is light and delicate whereas a dish in Sicily is sure to come with more heavy red sauce than pasta? I always thought I'd prefer the food of Northern Italy...but, after three trips ranging from Lake Como to Taormina I'm not sure I agree....anxious to hear your thoughts. Babbo is a fantastic restaurant with lunch at Salumi another favorite ! Char
  24. Many of us have our own ideas about this, and it's been discussed here at some length... but I'd be curious to hear whatever thoughts you might have about what makes Italian food Italian beyond just the ingredients. I've always felt that your restaurants did not attempt to slavishly duplicate Italian dishes and flavors, and yet were very much Italian in spirit... almost as though you were treating New York City, its culture and available ingredients as just another region of Italy -- creating dishes that would seem "Italian" to any Italian (in contrast to most Italian-American cooking) and yet was distinctly New York as well. What is it about the Italian culinary philosophy/aesthetic that makes this possible, and how do you reflect this in your approach to cooking?
  25. On October the 11th Gambero Rosso will announce its annual Tre Forchette prizes for the best restaurants in Italy. On their newly started blog Papero Giallo the chief editor, Stefano Bonilli, gives a few hints on the chefs that will be honoured with the pirze this year. A few names get explicitly mentioned: Pierangelini, Vissani, Alajmo, Tamani and Santini. The usual suspects, one might add. Maybe more intriguing is the reference to "a squad of new entries". Considering the media coverage some restaurants have recieved from GR itself I wouldn't be surprised if the following would get the three forchette this year: Bill Klapp's favourite Combal.0, Cracco-Peck in Milan and Uliassi in Senigallia. Just for kicks, is there any other places you think might or should get the prize?
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