famedalupo's Profile
Recent Cooking from Sweet Myrtle & Bitter Honey (Sardinian)
Fantastic, it's taking me back to Sardegna. If your book has it, try the recipe for seaddas (a delicious lemon and cheese dessert pastry).
Pecorino sardo lovers, unite!
Anyone else *love* this cheese? I use it mainly on salads and in pesto. What do you do with it?
Adulterated olive oil
Bertoli is mediocre - try the President's Reserve from Trader Joe's. Cheap and tasty.
Salvadoran food in the Pioneer Valley! (or southern VT?)
How have I not heard of Guanaco? Gotta go try this.
Wanted: Brattleboro rec's (in relation to Northampton)
Hi, the lady and I would like to drive up to Brattleboro and get some eats there. Preferably I'd want a place that does something I can't find in Northampton, or does it better than the respective Northampton eatery. Any recommendations? Thanks.
cafe angela-a find in eastie
Went to El Charro this weekend. Largely unimpressed. Premade (aka from the jar) guacamole was the biggest disappointment. My birria and carne asada tacos were very good, but my al pastor taco was dry and flavorless. My friends had flautas (looked uninspiring) and a burrito (very bland, had lettuce in it rather than cilantro), neither were happy with their meals.
semi-'Catered' Meal for 50+ in Northampton, MA?
Athena's and Delano's in Amherst makes a decent calzone.
No-boil lasagna and pesto, help
I want to make a lasagna genovese (lasagna w/ pesto, potatoes, and green beans) and use Barilla's no boil lasagna (I prefer it as it's thin and egg, a la the real thing). I can't bake this lasagna as typical since you don't heat pesto. So what do I do to to prepare the pasta? Can I boil it?
semi-'Catered' Meal for 50+ in Northampton, MA?
Black Sheep has high quality baked products.
Carbonara - cream or no cream?
Some would say that parmigiano is blasphemy - its a Lazio recipe, thus romano is the only cheese used.
Next Iron Chef Finale [Spoiler inside]
Two things:
1) I wanted to see the scoring. I thought it was ridiculous that this wasn't included.
2) Besh seemed to get net more positive remarks than Symon from the three chefs. How then did they vote for Symon?
just visiting- food in NOHO [moved from Boston board]
Cool! I went in a couple days ago and it was packed then too, business seems to be up - a good thing. I was worried initially that there poor location would drive them out of business.
Their burrito really pops if you ask them for cilantro instead of lettuce. Had their mole on this last trip, I've had better but it was tasty enough and at $8.50 it's quite the deal versus the Northampton spots. Of those spots I've only had the mole at Mama Iguana's. Mi Tierra's is better.
What's wrong with my Hazan ragu?
There's nothing wrong using a deep pot (dutch oven etc) for making bolognese.
What's wrong with my Hazan ragu?
Nutmeg is one of the things that makes it Bolognese.
Next Iron Chef Episode 4
Yeah, I loved the slow-motion replay of Besh sliding past the door .. what great drama!
Next Iron Chef Episode 4
I thought Sanchez's food looked a lot more interesting than Cosentino's, hopefully the latter makes up for this gift and does something interesting this week.
Next Iron Chef Episode 4
Ditto to both of you. Needs to be more tape of them actually cooking. The sprint to the finish was silly.
just visiting- food in NOHO [moved from Boston board]
Their spicy pork is good, I'd rec that for your second go-round. 'Tis a shame though they do not have carnitas.
just visiting- food in NOHO [moved from Boston board]
Thai Garden is better than Siam Square, not that that's saying much. Neither really float my boat, unfortunately (especially after having a truly excellent Thai experience in Montreal last summer).
Essentials of Classic Italian Cooking: Pasta and Other Starches Recipe Reviews
Next time no spaghetti!
Essentials of Classic Italian Cooking: Pasta and Other Starches Recipe Reviews
Arrabiata requires red pepper, so it'd be more of a puttanesca.
What is your favorite camping recipe?
I had the same question. Backpacking and eating well is a bit difficult. If you have an abundant water source, you could do some interesting pastas.
Your favorite vegetable oils for frying/sauteing
I assume the veg oil is used to raise the burning point of the butter, but using olive oil instead doesn't seem to induce any difficulties.
Cacio e Pepe - recent experiences?
Ha, I will say that in terms of authenticity, the wait staff is the real deal. Somewhat erratic service, waiters barking at each other and the cook in Italian (sometimes across the room) .. I find it part of the place's charm rather than a turn-off. Reminds me of more than a few restaurants in Italy.
Cacio e Pepe - recent experiences?
Have eaten there three times over the course of the last two years, and each time it was excellent. My favorites are the the arugula and apple salad; the paccheri w/ ragu, blueberries, and porcini; and the poached pear dessert. I liked the cacio e pepe very much, if you want simple. The gnocchi with ragu di cinghiale was good. The amatriciana was decent, but that's something I can make well at home so it didn't blow me away.
My chili is a little to spicy
Or just add more fat. Fat counteracts capsaicin (the irritant).
