Cooking isn't always a source of pride. I got a bit careless on new year's eve with the timing of a capon. It wasn't bad but a bit overcooked. Not much better than a common chicken in that shape...
Oh well, the excess of stuffing made for a great terrine.
Oh well, the excess of stuffing made for a great terrine.
It's Vodka Absolute, we keep in the freezer at -16 deg C.
TheVodka Double Cross is better for my taste, very hard to get here, Absolute is ok for the price.
Kirsch is something for cheese fondue imho, there are very different qualities.
Good one never gives headache within normal quantities.😎
Into the fondue i use the cheap stuff and the good one for hot shots or put the bread in before getting it into the cheese soup. Switzerland has now 8'000'000 People living here and abouth 6'000'000 recipes for the best fondue.😀
TheVodka Double Cross is better for my taste, very hard to get here, Absolute is ok for the price.
Kirsch is something for cheese fondue imho, there are very different qualities.
Good one never gives headache within normal quantities.😎
Into the fondue i use the cheap stuff and the good one for hot shots or put the bread in before getting it into the cheese soup. Switzerland has now 8'000'000 People living here and abouth 6'000'000 recipes for the best fondue.😀
Authentic European cheeses even for fondu are getting pretty dear. Gruyere and Emmenthaler are pushing $18-$20 a lb. Many fruit eau de vie IMO too easily can contain excess cogeners in fact it is thought Calvados should be avoided entirely.
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All the more reason to fly over.
The town of Gruyere smells of cheese and ham. Took the kids there for Easter 1992. They had a ball playing on the city's ancient wall and ramparts.
carrot makes it sweet!
in the US you can get tinned DOP San Marzano tomatoes which are quite good.
the dispute is whether you call the end product "sauce" or "gravy".
most downloaded NYTimes recipe in 2016 was one calling for a 28oz can of peeled tomatoes, 5 tablespoons of butter and an onion peeled and cut in half. At the end of cooking the onion is removed and discarded.
Marcella Hazan?s Tomato Sauce Recipe - NYT Cooking
Yes, jackinnj, when i use carrots, i add some salt, soysauce and some chillie powder or cayenne. Italian canned tomates are here in tons for 1$/kg.
I use olive oil instead of butter and the onions disappear when cooking long enough, then the alcohol from the red wine is also gone.
When cooking short time its a gravy, long time gives sauce or vice versa? ;D
I use olive oil instead of butter and the onions disappear when cooking long enough, then the alcohol from the red wine is also gone.
When cooking short time its a gravy, long time gives sauce or vice versa? ;D
Various forms of pasta with tomato sauce is a personal staple (just before the holidays that took the form of cooking pork neck bones in tomato sauce, to which separately sauteed zucchini, onions and eggplant cubes is added).
I never understood removing the onion. Just cut it finely enough and it completely disappears into the sauce!
Oft-debated topic in Italo-American households:
https://www.youtube.com/watch?v=iHKudB2ZWgw
https://www.youtube.com/watch?v=L0dLtc0DrTE
I've had some interesting discussions with some Italian-American women once explaining to me no one would use anything but general purpose floor anymore to make pasta or pizza.
I might recommend this book (jacco might have it) IIRC he puts chicken liver puree into his Bolognese.
https://www.amazon.com/Northern-Italian-Cooking-Ghedini/dp/052548129X
So does my italian cookbook.
Also states that tomatoes are optional for a Bolognese sauce.
So do many descriptions on the web preceeding throwing in a whole 28oz can anyway.
And for whatever the population of Bologna is, there's probably 2x that many house recipes. 🙂