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dario.barbone's Profile

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Chicken Cacciatore

Black olives are a must ingredient in this dish. I also add some drained brined capers towards the end.

Jan 06, 2008
dario.barbone in Recipes

Pasta Puttanesca

Bewley, I agree 120% with you. 12 anchovies are way too many. As for the hairy bits....anchovies paste is always a good substitute. A very nice twist to whatever recipe you want to follow is to use toasted breadcrumbs as a garnish.

Jan 03, 2008
dario.barbone in Home Cooking


Thanks guys, hopefully a Ball jar inside three ziplocs will do.
Let's see if I get arrested for bio-terrorism. :)

Dec 17, 2007
dario.barbone in Home Cooking

Favorite baked potato toppings?

Chicken coronation and melted cheese.

Dec 11, 2007
dario.barbone in Home Cooking


Here is the question: I want to ship some kimchee in Italy but I'm wondering if the thing will get extra smelly (the bad rotten way) on the way. Do you guys have any idea if the refrigerated kimchee found in asian stores can take a lack of refrigeration for a few days. I've seen many kimchee in jars out of the fridge and, as many fermented foods, it should, but, i don't know.

My dad, 100% Italian, fell in love with it last time here in SF and I don't want to leave him without the pleasure of his steamed rice with kimchee.

Any help?
Thank you...

Dec 08, 2007
dario.barbone in Home Cooking

Rabbit meat in San Francisco

Got it! A nice frying rabbit...
Not Bryan's, neither Andronico's but Mission Market!
Good size, fresh, juicy and soft.
Paella is's time to use those Salsafran pouches bought in Barcelona almost two years ago.
Thanks to everyone.

Rabbit meat in San Francisco

I'll check them all!
Wow, I couldn't have hoped to have more choices.
I already checked Andronico's but I'll dig better.
Thanks to you all.
Hope to shake hands one day.

Rabbit meat in San Francisco

Trying to master a perfect Paella Valenciana and have difficulties finding rabbit meat in San Francisco. Does anyone have suggestions? Actually now that I think about it, I also miss a reference butcher in the city. Do you have hidden gems to share? I'll probably try Guerra meats today.
Ciao d(^___^)b

Anyone else LOVE Nigella?

Man, that English accents applied to her mediterranean style in food is just unique. I love her pronunciation of 'shallots'. Anyhow....yes, she does not have knife skills, we will never see her on iron chef and probably she's never been a line cook. Who cares ? Respect Nigella.

Pasta with Arugula Pesto, Sun-Dried Tomatoes, and Pine Nuts

I normally add some almond flour to soak up arugula's bitterness. It really helps stabilizing the flavors. Also, 5 garlic cloves are going to overflow everything, no?

Oct 19, 2007
dario.barbone in Recipes

Good Label, Bad Wine

Roshambo's Syrah is a gooder.
Nice label, awesome wine.

Jul 18, 2007
dario.barbone in Features