"Sopranos" Finale Party?
Is anyone having (or attending) a "Sopranos" finale party this Sunday? We plan to have a few friends over (the ones that are totally caught up to the last episode) and plan to have baked rigatoni and homemade pizzas. What's on your menu?
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13 Comments:
I may try Mario Batali's lasagna with the homemade pasta dough. Could be too ambitious though--but the occasion is probably worth it!
Adam Roberts at 2:00PM on 06/08/07
Yeah, we have been invited to a little get-together in Columbia, MD. The hostess reports that a featured dish will be "Baked Ziti With Little Meatballs", as featured in the Baltimore Sun newspaper.
The article can be read here:
http://www.baltimoresun.com/entertainment/dining/bal-fo.kasper06jun06,0,907517.column?coll=bal-pe-alacarte
Now, I am not a big fan of Italian cuisine (primarily because I cannot stand tomato paste . . . or anything resembling tomato paste).
On the other hand, I am a huge fan of The Sopranos, so I will attend the "party."
I hope that your party goes well.
p.s. As a retired practitioner, I can affirm the conclusion(s) of Tony's therapist (did you catch that part?).
DocChuck at 2:06PM on 06/08/07
DocChuck - I made baked ziti with meatballs once - got the recipe from epicirious
http://www.epicurious.com/recipes/recipe_views/views/11630
It was delicious but unkind to the waste band!
ceforrester at 2:10PM on 06/08/07
ceforrester -
Thanks for the recipe. It sounds even better than the Baltimore Sun's version. I have copied it and added it to my collection of recipes . . . although I would probably soft-peddle that tomato sauce a bit :>)
DocChuck
DocChuck at 2:24PM on 06/08/07
Appropriate foods for a Sopranos Finale Party:
Cold Cuts (Particularly "Gabbgool")
Sausages cooked on a Grill
Broccolirabe Sandwiches
Rabbit "ala Bucco"
A Bialy
...And a London Broil...to throw at your Goomar's head! ;)
MikeNYPT at 2:30PM on 06/08/07
Cool, MikeNYPT,
Since I'm not a New Yawka (I guess some of my fellow posters have figured that out by now, after I have thoroughly pissed off a few of them, like Jason), I didn't have a CLUE what "Gabbgool" was.
So what's an old guy gonna do? . . . why, Google it of course!
So, I found out that "Gabbgool" is really "Gabbagool" which they (Google)claim is a "Wopspeak" term for capicola, a tender boneless pork shoulder available in "Semi-Dry" or "Dry Cured" variations . . . loved by Italian Americans and the characters of the television program "The Sopranos."
Well, hell, I know how to cook and cure a boneless pork shoulder (and I'm of German heritage).
In fact, in my favorite state of North Carolina (where we spend much of our time), we probably consume over a million pork shoulders a year, collectively, that is.
But guess what? Now, I have to go Google those other delicacies you mentioned, and which I have no clue about their identification (a Bialy?).
But, whatever . . . your post was cool and informative. Thanks a million for your information.
By the way, what does NYPT stand for?
DocChuck at 3:05PM on 06/08/07
Hey Doc,
for those who are not sure...My post mentioned a bunch of Foods significant to the world of The Sopranos, was hoping more people would come up with more.......As for a BIALY...You don't know what you're Missing!!!! LOL
(From WIKIPEDIA)>>>>>Bialy, a Yiddish word short for bialystoker, from Białystok, a city in Poland, is a small roll that is a traditional dish in Polish Ashkenazi cuisine. A traditional bialy has a diameter of up to 15 cm (6 inches) and is a chewy yeast roll similar to a bagel. Unlike a bagel, which is boiled before baking, a bialy is simply baked, and instead of a hole in the middle it has a depression. Before baking, this depression is filled with diced onions and other ingredients, including (depending on the recipe) garlic, poppy seeds, or bread crumbs....On the TV series The Sopranos, the bialy is a favorite of Tony Soprano.
And NYPT stands for New York Physical Therapist
MikeNYPT at 3:23PM on 06/08/07
Thanks, Mike, for your response.
Not only was it entertaining, it was informative . . . even though you posted it TWICE!
Yeah, I know, there's something wrong with "Serious Eats" software, but, HELL, they're working on it.
And at their worst, "Serious Eats" is better than any other "foodie" website on the net.
NOTE to Adam:
Now that I have patronized you, Adam, would you PLEEZE fix the effen problem(s) :>)
DocChuck at 3:36PM on 06/08/07
My Fault!...I pressed POST twice by mistake.......
D'OH!!
MikeNYPT at 4:07PM on 06/08/07
Ziti, what else?
Otherwise, you *know* what people would say!
Barbara Hanson at 4:20PM on 06/08/07
@DocChuck: Even German dudes love salumi. Look that up on Google.
In Jersey, we called it gabagool, and it's been around a lot longer that the Sopronos. I'm not happy about "wopspeak."
You don't "cook and cure" a pork sholder: it's one or the other.
And if you can tell a dish contains tomato paste, sombody screwed up.
Lou at 7:41PM on 06/08/07
Lou:
I did (Google salumi) and you're correct, I love salumi, now that I know it means cured meats (charcuterie). Hard salami, pepperoni, dry-cured sausages of just about any kind. Great stuff.
Yeah, I know about the pork shoulder. I misused the word cure. Should have said I know how to "smoke" a pork shoulder ... that's kind of like "curing" to me. When it comes to "cooking" a shoulder or butt, I use the oven.
We cook a shoulder probably on average of once ever three weeks or so. Nothing better (to me) than North Carolina style pulled pork!
We only go to the trouble to "smoke" a shoulder/butt when we are home in Arkansas and have the proper equipment at hand.
Thanks for the info.
DocChuck at 8:04AM on 06/09/07
MikeNYPT, I'm five days into my DPT program. So far, I've been studying anatomy much more than I've been cooking! Have fun at your party!
Littlebluesiren at 2:33PM on 06/09/07