Oh, and for the love of god, make this:
https://www.sipandfeast.com/peposo/#recipe
:D
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Oh, and for the love of god, make this:
https://www.sipandfeast.com/peposo/#recipe
:D
Should I try the Jamon Iberico with some truffles?Quote:
Originally Posted by skaredshtles
Attachment 447973
it's not strictly an italian shop but seems like a lot of the meats are from Italy. Sweetheart ham is from Olympia Provisions - highly recommended for sandwiches and if you are in SLC it is sold at harmons too.Quote:
Originally Posted by ötzi
https://www.youtube.com/@SipandFeast NYC area Italian American comfort food
https://www.youtube.com/@italiasquisita high end starred italian from Italy
https://www.youtube.com/@BuonAPetitti Italian Grandma food
https://www.youtube.com/@PastaGrammar Modern Italian from a younger couple (wife does all the cooking)
And don't forget Pasta Grannies: https://youtube.com/@pastagranniesQuote:
Originally Posted by MakersTeleMark
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Watch this, after 12 minutes of youtube you'll be doing any pasta the right way:
10 Mistakes People Make COOKING PASTA at Home:
https://www.youtube.com/watch?v=Sq7xryeX_fg
And from the comments:
#11 don’t add oil to your water.
#12 you don’t need to keep stirring the pasta while it’s boiling.
#13 never break your spaghetti when putting it into the pan.
#14 Do not rinse the pasta, go directly from boiling water to saucepan.
America’s test kitchen’s ragu recipe is fun.
Secret ingredient purée chicken liver rolled in at the very end. Gives it a savory umami like nothing you’ve tasted.
That's my "secret" Bolognese sauce ingredient. Not really a secret, I guess. :DQuote:
Originally Posted by lowsparkco
Sent from my SM-S901U using Tapatalk
It’s too bad Benny left, he was an expert on Italian meats.
It makes one wonder what corner of the internet is now being regaled with tales of tasty cured pocket meats.
Benny is a Taos local now… big in the bumps apparently.
https://nyskiblog.com/forum/threads/...-10-2023.1528/
takes 2-1/2 pounds of beef, 6 pounds of onions and 10 hours of cooking time to make my favorite eyetailian feastable meal…
https://foodwishes.blogspot.com/2016...-meat.html?m=1
https://www.youtube.com/watch?v=2TJMqmscRS8
so damned tasty…
fact.
Gold.Quote:
Originally Posted by m2711c
He's not as local as he thinks.
Attachment 448003
But back to the topic at hand. There's American Italian and Italian Italian. For American Italian just take some meat pound it thinner, coat it in something, fry it and place it on top of some pasta. Depending on what sauce you lay over the top it can be called many different things.
My basic tomato sauce is super uncomplicated. Half a dozenish crushed garlic cloves sauteed in a good bit of olive oil until they begin to color just a bit then add black pepper and crushed red pepper flakes until they get heated through but not burnt. Add 2 large cans of cento crushed tomatoes, salt, a drip of good balsamic, a pair of bay leaves, and a pinch of brown sugar. Simmer for an hour or so then remove the bay leaves and toss in a generous amount of freshly chopped basil before reseasoning. Done and done.
This is an amazing ragu. I used 7# of yellow onions and a 3-3.5 # chuck roast cut in chunks.Quote:
Originally Posted by m2711c
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Quote:
Originally Posted by m2711c
That warms my heart.Quote:
Originally Posted by Timberridge
Old friend of mine is the sales director for Taos, I should tell him to keep an eye out for Signore Profane.
This is one that has been on my radar for awhile now...Quote:
Originally Posted by m2711c
Shit that annoys me: recipes that can only be followed by watching a video. That blog link has all the ingredients, but you don't know the actual recipe unless you watch the video. Fuck that, how hard is it to write that shit down?
Sheesh. You thinka nonna writa alla her recipies down? For areala Italiano, you alwaysa watcha nonna maka something, then you try.
https://www.youtube.com/watch?v=J_Wlzat8gT8
Benny seems to have adopted a new attitude at his new forum. Here he was crusty and combative. Don't get me wrong, I liked it, but he seems to be in a better mental space there.Quote:
Originally Posted by BmillsSkier
Bless his heart.Quote:
Originally Posted by m2711c
Attachment 448022
Never been to this place, but based on selection keep going there and asking questions and advice. RE: proscuitto. Get the imported from italy kind. Dont even bother with the US proscuitto.Quote:
Originally Posted by muted reborn
We've enjoyed this book, exploring traditional/rustic cooking from the South. A bit different than the usual northern italian dishes that dominate the surface level of the larger national cuisine:
https://www.amazon.com/Food-Italian-.../dp/1524760463
I keep meaning to make this when Sardines are back at our WF: https://www.lacucinaitaliana.com/rec...es?refresh_ce=
Correct. Get a pen and paperQuote:
Originally Posted by Danno
Anyone else watching Stanley Tucci Finding Italy?
Overall it feels a little too phony for my tastes, like an auto-tuned No Reservations. The episode on San Marzanos was something of an eye opener though.Quote:
Originally Posted by irul&ublo
Haven't seen it... what's the gist?Quote:
Originally Posted by JimmyCarter