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Found 744 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. J_elias86

    The Italian

    Hey all, Thought I'd share a nice place with you all. The Italian. New up market restaraunt in the Melbourne CBD. (I think little collins, Can't remember) I think it had a nice balance between rustic and honest fare. Its seasonal, with its mainstays. Mind you, its only been open for seven months, So whose to know what a Mainstay is! The decor is tacky. bad and all thing crap. But last time a checked, I don't eat the surroundings. Don't get me wrong, were not talking grungey, dirty back bar. We are talking try hard, nouvelle, modern architure, with high ceilings and asian tastes. In a place with as authentic italian food as this, i think there is an identity crisis. Nonethelss, lets talk food. Nyway on to the food. For entree had soft polenta with trippa with a sweetish tomato sauce. It was great. I went to italy last year and really felt like a hit of tradition. The polenta was creamy without resembling a cup full of butter, and the trippa was amongst the most tender I've ever had. For main, gnocci with veal stew. Again, the sauce was quite sweet to taste, not dessert sweet but prob some sugar in there to deal with those out of season tomatoes. The veal was tender and the gnocci was fresh, as gnocci should be! For dessert, chocolate fondant. Not as oooozeing as anticpated, somewhat more cakey. But, it was a welcome twist, and still tasted fantastic with the vanilla icecream. John Lethlean (the agre head critic) wrote it up during the year as one of the best meals he had eaten during the year. (pan fired lambs brains). I must have lost it somewhere amidst the massive menu. In any case, I'm going this weekend! If any more q's about it. feel free to ask. Sorry got uni exams, otherwise, if i get a chance I'll add some more places. Cheers. J
  3. 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
  4. So where does one go for great Italian in the Phoenix area? (any typeP And while we're on the subject. What about Mexican? (preferably Sonoran) any and all help will be greatly appreciated.
  5. wannabechef

    Reggiano Question

    I have a block of high quality (and expensive) reggiano. Would it be a waste to use this as the cheese in a homemade pesto sauce? I'm just wondering if the flavors will be lost in the sauce. Maybe it's better to use a cheaper supermarket cheese in the sauce itself - and use the good stuff for topping later? Any thoughts or opinions? ~WBC
  6. scordelia

    Fragolino

    I read somewhere that you could not get real fragolino anymore because the grape is American (oh no!) and the EU banned commercial production. Is this true?
  7. futronic

    WTN: Recent Italian Wines

    2000 Castello d'Albola Chianti Classico Tuscany, Italy Medium ruby red to rim. Aromas of cherries, plum, brown sugar, and earth. Medium bodied with cherries and sour red fruit. Short finish, ~20s, slightly hot. 83 points (03/28/2004). 1997 Castelli del Grevepesa Chianti Classico L'Alberello di Lamole Tuscany, Italy Crystal clear ruby to slightly oranging rim. Aromas of cherries, strawberries, sliced red plums, orange peel, and finocchio frawns. Medium-bodied with cherry and red plum replays. Well integrated tannins and a moderate-short finish, ~20-25s. Slightly over the hill. Drink up. 86 points (04/16/2004). 1996 Frescobaldi Castello di Nipozzano Mormoreto Tuscany, Italy 60 % Cabernet Sauvignon, 25% Merlot, 15% Cabernet Franc. Deep garnet opaque colour to a ruby/ruddy rim. Aromas of blackberry, tar, varnish, toasted vanilla/oak, black licorice, kirsch, sweet red fruits, and a bit of herbaceousness. The nose seems more in line with a Chateauneuf-du-Pape than a Cab. Medium-bodied with sweet red fruits and a very prevalent green pepper/herbal note on the palate. Very present tannins, and I don't think they'll ever resolve. The fruit is falling apart too. A very drying finish with barnyard, glycerin, and bing cherry are met with more green pepper notes, about 30s in length. This wine is on the downhill slide and would likely have been better a couple years ago. 85 points (04/27/2004). 1997 Michele Satta Vigna Al Cavaliere Tuscany, Italy Opaque garnet/black colour. Aromas of grilled meat, smoke, pancetta, earth, empire apples, and herbs. Medium-full bodied with minerals, fresh figs, and leather. Short finish with apple notes, ~15s. Would have been better a couple years ago. 86 points (04/27/2004). 1998 Vignamaggio Obsession Tuscany, Italy Merlot, Cabernet Sauvignon, Syrah blend. Opaque garnet/purple colour. Aromas of cinnamon, cola, plums, nutmeg, dark chocolate, maraschino cherry, and cassis. Medium-bodied with vanilla, black cherry, and mushroom. Short finish, ~15s. A non-descript expression of terrior in this wine. It could come from anywhere in the world. 85 points (04/27/2004). 1997 Produttori del Barbaresco Barbaresco Piemonte, Italy Crystal clear ruby red to an oranging rim. Aromas of bright cherry, earth, mushroom. Simple, clean Barbaresco. Fresh, with cherries and candied orange peel. Short finish, ~ 20s. A definite food wine. 86 points (04/29/2004). 1999 Tedeschi Amarone della Valpolicella Classico Veneto, Italy Tasted over two nights. First night, straight out of the bottle. Clean, ruby red/garnet colour. Fat, thick, slow legs. Evolving nose with aromas of cherries, espresso, mushrooms, sweet red fruits (sliced plums and raspberries), briar, mocha, glycerin, and balsamic. Medium-full bodied, showing a lot of restraint and mouth-searing tannins. Behind the wall of tannin there are hints of cherries, mushrooms, thyme, and cinnamon. Dry, tannic finish, about 30-40s. 86 points right now, mostly for the nose. (04/28/2004) Second night. Decanted two hours the previous night, poured back into bottle and vacu-winned. Stored overnight in my cellar. Seemed to darken with air, becoming almost opqaue with purple tinges to the dark ruby/garnet colour. Aromas of Asian 5-spice, sweet red fruits (plums, cherries), glycerin, and vanilla. Medium-full bodied with sweet red fruits, white pepper, earth, and bannana. Moderate finish, about 30s, with allspice notes. This will be better in a few years, but never be a 90-point wine. 88 points (04/29/2004). 1997 Ruffino Chianti Classico Riserva Ducale Gold Label Tuscany, Italy Decanted ~ 30 minutes. Dark ruby red to rim. Aromas of vanilla, black cherries, black plums, earth, smoke, raspberries, and currant. Medium-bodied, fresh tasting, clean wine with cherries, a hint of spice and a bit of milk chocolate. Tannins are fully integrated. Short finish, ~15-20s, with spice and orange rind notes. Slightly disappointing; was expecting more. Drink now with food. 86 points (05/01/2004).
  8. I'm on the search for Roman dishes of contested origins. I know there's a difference of opinion about carbonara and amatriciana, but are there any other Roman dishes that are questionable in their origins? Thanks in advance for any advice or help or suggestions.
  9. Pizza Napoletana

    Dormouse stew?

    This needs to be read:The Times online Any comments? By the way, GLIS GLIS is known as GHIRO in Italian
  10. Hey Kids, I have a friend looking for an old (I mean OLD) Italian resty. Not all remodeled and shiny. He loves mid-century and doesn't mind peeling plaster. Any ideas?
  11. Hi Mark! I'd like to first thank you for taking the time out of your busy schedule to participate in the Q&A here at eGullet. It is very much appreciated. I was wondering which region of the world (and style of cuisine) has your heart. Does French cuisine appeal most to you? Maybe it's Italian? I'd love to know! And in the same vein, how do you feel about the recently-emerging "avant-garde" style of cooking? Trio, WD-50, et al. jump immediately to mind. Have you dined at these establishments? How do you feel they fare against other cuisines? Thank you very much for your time, -Chris
  12. Does anyone have any recommendation for a short term {month or more} professional or at the very least a very serious amateur cook, school in the Naples area?
  13. 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?
  14. 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
  15. As the fifty or so of you who looked at my earlier post -- http://forums.egullet.org/index.php?act=ST...ST&f=3&t=21468& -- on Carciofi alla Giudia must have quickly realized, there is a lot of arcane mystification in preparing them. Now that I have made them, I see that much of it is needless. They are much easier to make than the cookbooks claim. Herewith, the results of my first attempt. Sharing the process should encourage others to try so that collectively we can improve the results. Make haste while the baby artichokes flower. Springtime is when they should be made. This is a dish where ingredients are more important than technique. Of the four recipes I linked on the original post, Claudia Roden alone addressed this, although her claim that only tiny Roman or Spanish can work is too restrictive. In the States right now, good produce stores do sell baby artichokes, from California not Europe -- I presume. So one need not fly to Rome to eat this delicacy. Baby artichokes obviate the elaborate sculpting repeated in many of these recipes. Furthermore these artichokes are tender enough so you need not bother to remove the fuzzy choke and the inner spiky leaves -- particularly since they are too small and tight to get at the chock without breaking the entire vegetable apart. Instead simply cut off the stem and the outer leaves. Cut off about the uppermost 1/5 of all the other leaves. That should remove the spikes and the toughest parts. The standard advice is to keep them in acidulated water, i.e. mixed with the juice of 2 lemons and the juiced halves so they won't discolor. I did follow that advice, but I wonder if it is necessary since frying changes the color in the end. By the way it may be that similar results can be produced with full-size artichokes, but they probably would require the kind of painstaking work detailed in the Roden recipe, most notably choke removal, and in Machlin, careful sculpting of the leaves. After they have been cut up. Do try to open, expand, and slightly flatten the artichokes so the leaves spread out like flower petals. Some of the recipe techniques seem absurd, such as hitting the artichokes against each other like cymbals to open them further. Squishing them slightly with the bottom of your palm -- the chokes, bottom up, leaves down -- on a cutting board, worked quite well. Generous salt and pepper are important. I sprinkled sel de mer and freshly ground black pepper. Some of the recipes call for 25 minutes and two stages of frying. I did it in about 15 for one stage and I fear that might have been too much for the babies. Ten minutes in rolling, boiling EVOO (actually I cheated since I also had some left over peanut and corn oil as well) should be enough. I did not cover the artichokes in oil. I turned them over once. The result was a vegetable that looked more like a marigold than chrysanthemum. The leaves tasted like green potato chips. The tiny heart had the consistency of fried clam bellies, but much more delicious. The seven of us scarfed them down. A few of the leaves were tough, but discarding them was no more annoying than getting rid of a kalamata olive pit.
  16. Sam Salmon

    Creamy Sauce For Pasta?

    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.
  17. Paul Bacino

    Electric pasta roller machines

    So, Looking at purchasing one. Under 1500$ I'm not a fan of the add on, KA or Atlas roller/motor. I was looking at an Imperial 220, looks o.k . But is their anything else out , that is stand alone. Not the Roma either. This is for home use, as we periodically entertain for 12-16 people. Paul Ideas
  18. Baker-Clark

    Zeppole di San Giuseppe

    Greetings, I teach a course on the food and culture of Italy. One of my students and I are co-learning about Zeppole di San Giuseppe. This is something I have not encountered. And I am always ready and willing to learn. Can anybody provide information on this food which is associated with the Feast of St. Joseph? In addition, can you refer us to other sources of information?
  19. I'm looking for a gift for a friend and am trying to find a book with just, or primarily, great pasta sauces. I'm not particularly looking for a general Italian cookbook, though if the best variety and quality is in a more general book, then that's what I'll get. A general search on amazon brings up a a ton of results, but I don't recognize the authors and would like to get something especially good. Any ideas?
  20. I have a garden of out-of-control pumpkin plants and must pinch off some of the flowers. Do they give the same result as zucchini flowers when stuffed?
  21. Has anyone noticed that once you cross the border from Italy into France, Switzerland, Germany or Austria that you can no longer get real-taasting Italian food? I haven't tried Italian food in Austria or near the German-Italian border part of Germany. However, I have been to the two"best" Italian restgaurants in Nice-L'Allegro and Auberge de Theo" and the food tastes (and the restaurants smell) just like I get in New York. I have also eaten in the Ticino, but have never had a seemingly authentic Italian meal, although it has been a long time since I was last there. Am I mislead by somehow being psychologically affected by stepping across the Italian-Something border? Is it possible that great Italian cooking is so regionalized that once you leave the area for obtaining the proper ingredients it deteriorates into a vulgarized version of "internationale" Italian food? What do you think?
  22. I am busy reading a scholarly treatise on the cultural history of Italian cuisine, and while it is not exactly summer beach reading, I find it absolutely fascinating. The book, Italian Cuisine: A Cultural History, is co-authored by Alberto Capatti and Massimo Montanari. Montanari, a professor at the University of Bologna, is perhaps the preeminent Italian food historian, and the author or co-editor of other works dealing with the history of food in general and in Europe in particular. This volume, originally written in Italian, became available in English translation last month. A forewarning: this is a serious work, and while it will occasionally bring a smile to your face (the opening quote from the series editor's preface: "What is the glory of Dante compared to spaghetti?"), it can also be a little dry for the reader who does not share my obsession with all things culinary and Italian. On balance, it is highly readable (the footnotes are all buried in the back of the book, and thankfully, not at all necessary for the illumination of the text) and extremely informative. I may post again after I have finished it, but I wanted to share with you a couple of the tidbits asserted in this book. The shocker, although not documented to an historical certainty, is the authors' belief that the Arabs gave the gift of pasta to BOTH the Italians and the Chinese! (The logic is impressive, since there is a school of historical thought that claims that Marco Polo's notes of his travels may be fictional, and there is also evidence that the Chinese and Italians may have had pasta at the same time, as far back as can be traced. The authors suggest that the Arabs, being a nomadic people, made the first dried pasta, the ultimate roadfood!) It also appears that the Italians invented the tossed green salad, and were the first European people to use herbs in cooking (although I personally believe that the Greeks probably started the trend and the Italians merely grew it). Also, the authors note repeatedly that many of the late-arriving raw ingredients upon which Italy's most famous dishes are based (corn, potatoes and tomatoes, to name a few) were presumed to be dangerous and inedible by the aristocracy, who, with a flourish of generosity, threw them to the peasantry, who in turn cultivated them and went on to give us a superior corn-based polenta, gnocchi, ragu and pizza. To hear the authors describe that process recalled the Life cereal television commercial of many years ago. You remember it: "Let Mikey try it. He'll eat anything! He LIKES it! He LIKES it!" More importantly, the book explains the history of some of Italy's most healthy eating habits, which does much to explain why they are so damn thin and good-looking! I assume that this book will not be in print for long in the U.S., so if you are as hard-core as I am, get while the getting is good. (I post this with an apology to whoever sent Craig and I a private message some months ago, looking for primary source materials on Italian food history. This book, although not footnoted with the rigors of a doctoral dissertation in the U.S., is a great source for such materials.)
  23. So lets hear it people! What do you think the best is for Italian cuisine in these areas? Not that have to be the most expensive haut cuisine, just really good Italian food! From Italian American to regional Italian specialty restaraunts. Let us try these places or comment on ones we have tried already, and thanks for the input from the new guy, CTchef! Great site by the way. Now I think for the price, and quality of their seafood dishes Gabrielles restaurant in Orange, CT. on the Post road is delectible! Try their calamari, melt in your mouth! And the Marinara is suberb over shrimp or Scrod with Linguini. The price is reasonable and the portions very nice. THe warm bread at the beginning of your meal is to die for! Don't fill up though, leave room for a great appetizer and main course, and if you are brave and still hungry enough try their homemade mousse, or taramisu, suberb! This is a place I think many will enjoy if you havent been there, reservations recommended on the weekends, but it is worth it, plus they have a good sized bar area to wait if need be. Now lets hear what else is out there to try.
  24. Italian Wine Tasting Vin Classic Wines 5717 Legacy Drive Suite 120 Plano, TX (Map) Thursday June 28, 2007 6:30 - 8:00 pm Free, with a paltry $5 contribution per person to the eGullet Society Wines tasted: Frescobaldi Brut Millisimato 2000 Attems Pinot Grigio 2005 Nipozzano Chiant Reserva 2003 Castelgiocondo Brunello 2002 Tenuta di Castglioni Rosso Toscana 2004 Ornellaia 2004 Pomino Vin Santo 2001 Thanks to Darrell Gibson at Vin Classic for arranging this special tasting, and to Gina della Vedova from the distributor, Folio, for the interesting background on each wine poured. This was the most extensive free tasting I have been to -- from the $12 Attens Pinot Grigio 2005 to the $175 Tenuta dell' Ornellaia 2004.
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