This is one that has been on my radar for awhile now...Quote:
Originally Posted by m2711c
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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
This. An enjoyable mind diversion, but more eye candy than substance. We liked watching it, but it’s feels like a tourism-sponsored piece to attract Americans back to Italy.Quote:
Originally Posted by JimmyCarter
Each episode is a different region of Italy. Regional cuisine featuredQuote:
Originally Posted by skaredshtles
Yeah - familiar with the series, just wondering what the gist on the San Marzano's was?Quote:
Originally Posted by irul&ublo
I've heard that ^^ but I've also heard some italian chief say you can even use salami for Carbonara, I think something that hasn't gone rotten yet is very key, I've heard Jaques Pepin in an interview talk about restaurant cooking 80 yrs ago (He is that old ) where there was no refrigeration and he is all about modern conveniencesQuote:
Originally Posted by skaredshtles
I think a cured meat for more taste is the idea, but I'm pretty sure this goes for a lot of countries the world over where mama just used whatever she had on hand
I just use peppered bacon from the butcher who is kind of dutch but every time i make it is a very slightly different
You *can* do whatever you want when you're making carbonara. But it's tastiest, IMHO, with guanciale as the meat/fat ingredient.Quote:
Originally Posted by XXX-er
I mean - lots of people even put cream in it. :nonono2: :D
Mostly about the authenticity/source origins.Quote:
Originally Posted by skaredshtles
I had naively pictured real SMs coming from some small remote village off the beaten path, surrounded by wide open farm land, but they’re grown in a relatively congested looking area on smaller plots, with a highway running right next to them.
Gotcha - seems to be the "story du jour" as of late with regards to Italian products. I've seen similar articles about Parmigiana Reggiano, prosciutto di Parma, and Italian olive oil...Quote:
Originally Posted by JimmyCarter
Bottom line - look for the guarantee on the box! :D
https://www.youtube.com/watch?v=mEB7WbTTlu4
I enjoy food fights where someone claims you can't use this, you can only use that. Imagine when the Mex's told the Tex's they couldn't use something, and suppose the Tex's didn't say said "fuck you assholes, we'll use it anyway," we wouldn't have Tex-Mex today.
yeah mama might have run out of eggs, this is just peasntcookingQuote:
Originally Posted by skaredshtles
If he is in charge of food sales, maybe he could cut you in on the commissions for the referral.Quote:
Originally Posted by BmillsSkier
This doesn't really compute to me. It is about food and the regions of Italy. There is a nice mix of food, tourism, and eye candy. I am not sure how you do a show like that without scripting most of it.Quote:
Originally Posted by JimmyCarter
You want a great food show with great scenery, yet an annoying host? Watch Salt, Fat, Acid, Heat on Netflix. That has it all in 4k, if you can tune out Samin Nosrat's voice.
Not the scripting so much as the overall feel of the show. Alpinevibes nailed it (IMO) with the “promoting tourism” comment. It’s like reading about a city in the Paid Content section of an in-flight magazine.Quote:
Originally Posted by warthog
Great thread, OP, and a lot of great info so far.
That shop you're using has some good stuff (glad you already tried the porchetta!!).
I'd check out a brasaola and the Finochhiona next, but my real recommendation is to talk to the folks and tell them what you're doing/hoping to learn and see if they'll start saving you some ends. Especially if they're doing good, high-end business, they'll be generating lots of them, or they may put a sampler together for you since they know you'll come back.
The other recommendation I have is to start looking at dandelions a lot differently....
It makes it for me. Some family members think it’s too rich and tastes a little like iron. They can leave it out when they make the sauce.Quote:
Originally Posted by skaredshtles
I’ve been real into soffritto. Using it as a vegetable base in soups, sauces, and most recently a beef stew with red wine and bone broth. I think homemade stock and soffritto make anything taste authentic.
Soffritto which is a fancy name for diced onions, carrots, and celery in a 2:1:1 May have garlic and other aromatics depending on the dish. It exists in pretty much every continental cooking tradition which says something IMO, simple and necessary.
Agreed. I love the smell of soffrito cooking too - I usually cook mine for Bolognese for an hour or more.Quote:
Originally Posted by lowsparkco
And the chicken livers definitely need to be used sparingly - I usually put a 4oz portion in my double batch of Bolognese (1lb beef, 1lb veal, 1lb pork).
Man... now I'm hungry for Bolognese. :D
I iked the Stanley Tucci thing--especially the emphasis on the regionality of various dishes and the idea that most of them were originally what was left for the poor after the rich took the good stuff. Also the skill involved in making the simplest dishes well. Stanley's effusive praise after taking a bite got to be a bit much very quickly, but that's common to cooking shows these days--it's apparently not enough to make something that tastes good, it has to be the most amazing food ever. Which is odd because everyone knows food is made to be instagrammed--eating it is optional.
how about gnocchi ?
which is the Italian word for we ain't got no fucking meat
^ blackbird traps
I guess that is fair, but it was pretty much sold as such. He isn't a chef. He is just a famous person with all sorts of access that loves food. He also lived there as a kid for a bit and speaks Italian. I feel it was as advertised.Quote:
Originally Posted by JimmyCarter
I think I saw it (probably unfairly) as an attempt to replace/redo No Reservations and judged it through that lens.Quote:
Originally Posted by warthog
No Fast Food?
A good quality olive oil generously coating the bottom of a preheated deepsided pan - seasoned cast-iron? Ooo. Some minced garlic in medium heat till golden and slight aroma. Add tomato paste - bring to a bizzy simmer... cover
Angel Hair ( anything long and skinny) in a boiling hot pot with a little more salt than you think. No Oil!
4min in... add spices to simmering sauce to taste (oregano/black/red pepper - one or all); stir frequently. Add a teaspoon of sugar if you're accustomed to a "Medagan" flavor.
7min add chopped parsley to sauce, shut it down, and leave covered.
8min - fork/tong/forked ladle pasta directly to individal dishes/bowls after draining to a slow drip over pot. No Colander! Dress with sauce. Let individual servings settle while dialing quick clean-up.
Dress with (imported) more pecorrino romano and less parmigiano and serve. (not from Wisconsin)
11 minutes... maybe 12? Faster than drive thru at dinner time
^^^
more Italian delectables?
Beef or Pork Braciole
Fenocchio (anise/fennel)... i eat like an apple or banana. Minced in a long sauce or gravy a must.
Raised as a carb baby - only hand made. Fish in pasta makes for better balance. Shrimp Scampi is quick... 15/18min with clean-up... mussels take a little longer.
How about a good Zuppa... Minestra or a pasta fagioli
Geez, now I'm forkin hangry
This is a stellar recommendation. A fully flavored braised dish with just a handful of ingredients. Super beginner friendly and will open your eyes to what you're capable of in your own kitchen.Quote:
Originally Posted by skaredshtles
LOLQuote:
Originally Posted by Timberridge
Prosciutto di San Daniele > Prosciutto di Parma, according to my friend from Bologna who married a girl from Parma. Caused a rift in a car ride from Florence to Siena with them. Seriously.
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I'm a proud owner of Marcella Hazan's Essentials of Classic Italian Cooking. Will happily photograph and upload any recipes you might want to try.
Attachment 448236
Watch Stanley Tucci cook a fritatta, https://www.youtube.com/watch?v=oerP7FRMWa8 or better yet, don't watch the youtube vide--watch the whole movie Big Night if you can find it.
It's "fInocchio" (which funnily enough is also the almost-PC term for describing a gay man in Italy).Quote:
Originally Posted by Gepeto
shoutout for the good taste, I grew up on that and it's the standard wintertime vegetable. You can eat it raw (I recommend a standard dressing with oil, salt, bit of vinegar and mustard where you just dip it, great quick appetizer). Can be also cooked but I generally prefer it raw, either like this or within some sort of salad.
I have looked at the thread, many nice recipes and some genuine passion being displayed, kudos guys. If we could just "control" our own supply chain within the grand scheme of the world food market we'd be some sort of superpower. Not just for our wealth but but simply to spare you guys the existential dread that comes with those bootleg prosciutti and parmigiani "over the pond".
I have relatives in the US and visited there a couple of times and I've often felt totally overwhelmed by not just the offerings but by the whole "shopping for food" experience.
Attachment 448688
Basically, my agile y olio with a few fresh cherry tomatoes, carrots and scallops thrown in. Usually, I do this with langostinos, but none were available.
Ciabatta bread pizza, tried it once so far. Yes, it's as good as it looks.
https://www.youtube.com/watch?v=aeS_M7x5vrA
What’cha got cookin
Attachment 450381
My mouth is watering...Quote:
Originally Posted by schindlerpiste