Martins's Profile
Parboiling Baby Back Ribs???
Better in what sense, loss of flavour is simply not true unless you boil them to death in a pool of water. I think using brines, rubs etc with lots of sugar and strong spices in them cover the pork flavour. Try it, put the ribs in shallow bath with spices of choice bring to a boil and immediately after that shut down the heat and leave overnight. Saves loads of fuel as well if that is not an argument......
Parboiling Baby Back Ribs???
nob. try it first and find the right way naysaying is easy, ever heard of simmering? And I am in no hurry mind you.
Parboiling Baby Back Ribs???
Mmm what a garble, there is nothing wrong with parboiling unless you have tasteless meat. All great BBQ countries (grill style) do it. Saves lots of fuel to. Don't throw away the stock afterwards freeze it and use it next time, stick to it and your ribs (and other meats) will have more flavour than ever. So less work, more taste, less fuel consumed. Last thing should be a thing considered when prepairing food. I hate people who light their oven for one silly portion of food, even if it serves 4.
Looking for....
Umbria is not great for food unless you trive on maiale........ or make it yourself :-) And yes from all over the country.....
Looking for....
Umbria. It needs to be all artisan, small producers etc. I know some ones who have lots of cheese but not the real stuff.
I already checked the SLowfood site didn't find a cheesy number yet, maybe the head office can help. By coincidence I stumbled into Bra during the cheese fest last year. Some good stuff. On the other hand cooks who do a demonstration and recommend Castello Banfi..................
Looking for....
Anyone an idea where I can find Italies best affineurs. I need a lot of top notch cheese for a party in the near future.
Thanks
Old olive uses....
Mmm if that was true than I already would have been dead ;-) Biodiesel sounds good, only problem my car is on Methano.......
Old olive uses....
Hello,
Anyone out there with good ideas on how to use 10 liters of old (semi rancid) extra virgin olive oil. I need to get rid of the stuff. I thought I'd put it in a lamp or something but people tell it will not burn. The stuff is not very palatable. Could I use it in the garden?
Old roman food in ROme.... Apicius
Do let us know!
Anyone interested in 'old' cooking. I quite enjoyed Carluccio and the rennaissance cookbook. Have a look here:
Google for vids: Carluccio and the Rennaisance Cookbook
Recipes here: http://www.bbc.co.uk/food/tv_and_radio/carluccio_index.shtml
Wok burners and garlic
Very hot I want it. On my stove the garlic burns in seconds. I have found that chinese cooks sometimes add the garlic and ginger after they have put in meat or vegetables. Thanks. Nice video btw, just saw this http://chowhound.chow.com/topics/682049.
Good authentic food in Rome
Sora Margherita I liked. Best pasta cacio pepe, I tried 3 when in Rome, the others were with a real cheesy sauce and butter. Should be just pasta, pepper, water and cheese. Difficult pasta to get right. (if you are interested, http://www.youtube.com/watch?v=ZqiJfqG_qUs looks like there is some fat in there...) Yes there are tourists and no reservations also not cheap but then what is in Rome. Also go to Pizzarium if you have time, see here for more info http://villainumbria.wordpress.com/2010/02/06/is-this-pizza/ also see http://chowhound.chow.com/topics/683396
Old roman food in ROme.... Apicius
Thanks all. In the end I didn't have time to go but it might be anticaroma. I'll check next time. I also heard there is a restaurant which only serves artichokes......... don't have the name. I did go to Pizzarium, didn't check if there is a thread on it but if you are in Rome go there. It is on Via della Meloria 43 ( metro cipro chiuso domenica) It is a bit of a hole in the wall (not dirty or anything) great artisianl beer selection to! Not sure if one can call it pizza.:-)
I wrote a short blog on it on my umbria page http://villainumbria.wordpress.com/2010/02/06/is-this-pizza/
Italian meat name
Hello italtrev,
Sorry for my late response. Thanks for your post very informative. I also had found that naming the meat is a sort of game here. I'll bring him a chart and point it out. Thx.
Wok burners and garlic
I'm looking for a wokburner. I have read some threads on the board already. Still not sure about what to get but I do know I want it hot. Have tried some fryers as well but they didn't do the job.
I came across this company, does anyone know them? They look interesting to say the least.
http://www.manniu-gasburners.com/sdp/744001/4/cp-3886787/0/Custom_Page.html
One thing I never understood with chinese cooking books is that they say to heat the wok till very hot and then add garlic/ginger. I find that if you do that you are in danger of burning it. How do chinese cooks do that? DO they start at a lower heat and then crank it up to high if needed or do they add the garlic later. In restaurants I hardly see any brown spots on the garlic.
Oh I'm in Europe btw Italy sadly they do not have a lot of big chinese shops here.... :-(
Old roman food in ROme.... Apicius
I remember ones reading about a restaurant on the way to Rome (which one ;-) serving a menu based on APicius. I can't find it anywhere :( Anyone any idea what I'm talking about?
Italian meat name
I saw Bittmans post for tri-tip. ANyone who has an idea what it is called in Italy or don't they have it? Same for onglet (hangar and onglet) tried to explain the butcher but failed :-(
5 days in Paris
For something different in Paris
Maghreb in Paris
Where to go to find the sights, smells and sounds of the Maghreb in Paris
Les 4 Frères
37, Boulevard de la Villette, 75010 (Main entrance: 35 rue Sambre et Meuse)
Métro: Belleville or Colonel Fabien
El Mehdaoui Musique
39, Boulevard de la Villette, 75010
One door down from the 4 Frères and the place for North African music from raï to chaabi.
La Bague de Kenza
106 rue Saint Maur, Paris 75011
Paris’ top Algerian patisserie brimming with cornes de gazelles, ghribia and dziriate.
La Grande Mosquée de Paris
2 bis, place du Puits de l’Ermite, 75005
The courtyard is a lovely place to have mint tea during the summer.
Barbès market takes place in the 18th arrondissement on Wednesday and Saturday mornings under the elevated Métro tracks along the Boulevard de la Chapelle (Métro: Barbès-Rochechouart or La Chapelle), and is the main market for the largely Arab and Francophone African populations of Paris.
The surrounding Goutte d’Or neighborhood is full of cheap restaurants, public hammams and halal butchers.
