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From Serious Eats

Cook the Book: 'Simple Italian Snacks'

Barzottini, an antipasto invented at my house "Barzotti."
Buy frozen puff pastry and thaw. Spread with grated pecorino cheese and caramelized leeks, then roll up, cut 2 cm or 5/8", put on parchment covered cookie sheet, bake at 400°F or 200°C until crunchy and golden.

From Serious Eats

40,000 Swarm Colorado Farm For Free Food

How strange that 40,000 people had cars and gas to get to free vegetables, but no money to buy vegetables.

From Serious Eats

Ed Levine's Serious Diet, Week 40: Yes, We Can!

Please tell me who is not at least bi-racial? From which planet did the other gene pool come? Are we not all descendants of the original human being?

Congratulations on the weight loss, really and sincerely, but I too don't really get celebrating an election by eating anything, let alone a diet bomb whose empty calories shoved aside the healthy ones.

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From Serious Eats

Cook the Book: 'Simple Italian Snacks'

Barzottini, an antipasto invented at my house "Barzotti."
Buy frozen puff pastry and thaw. Spread with grated pecorino cheese and caramelized leeks, then roll up, cut 2 cm or 5/8", put on parchment covered cookie sheet, bake at 400°F or 200°C until crunchy and golden.

From Serious Eats

40,000 Swarm Colorado Farm For Free Food

How strange that 40,000 people had cars and gas to get to free vegetables, but no money to buy vegetables.

From Serious Eats

Ed Levine's Serious Diet, Week 40: Yes, We Can!

Please tell me who is not at least bi-racial? From which planet did the other gene pool come? Are we not all descendants of the original human being?

Congratulations on the weight loss, really and sincerely, but I too don't really get celebrating an election by eating anything, let alone a diet bomb whose empty calories shoved aside the healthy ones.

From Recipes

Cook the Book: Tunnel of Fudge Cake, Plus a Brief History of the Bundt Pan

I had forgotten all about this cake! I've never made it, but tonight for some Italian neighbors might be just the right time.

From Serious Eats

Ed Levine's Serious Diet, Week 36: Spousal Wisdom

I gave myself a promised diamond necklace for a successful diet... a small one to be sure. I guess that doesn't work for you. Maybe giving it to your wife would work for you, she looks worth it.

From Serious Eats

Starbucks New Piadinis 'Sandwiches' vs. the Original Italian Piadinas

It looks disgusting. I am known as the piadina queen in Umbria. The thicker version like Quadalti makes is more Emilia Romagna and quite often known as tigelle, but let's say that doesn't matter, even if the Teodora guy seems to have forgotten the thin olive oil Roman version . What matters is that thing from Starbucks looks just like those pastries you put in a toaster which name I cannot remember. The piadina is usually heated in a dry griddle or occasionally slid into a pizza oven for a second. It's light, chewy, never very filled and almost always threaded with a tiny bit of oil before serving.
I really think Starbucks owes all of us an apology for the many missteps they market, starting with their burned coffee, but this time we are in time to save ourselves. Don't eat that. It is not a piadina. Even if they spelled it right, they still wouldn't be piadine.

From Serious Eats

British Amateur Chef Dies After Eating Extremely Spicy Chili

I'm with Buffy on this story.

Healthy people don't die very often from those salmonella/e.coli problems. THose that do don't die fast.

From Serious Eats

Mott's Selling 50% Juice For the Same Price as 100% Juice

LOL you know the really huge challenge we must soon face is that of potable water. It's actually worth more to the human organism than gasoline. Maybe this is the beginning of a new appreciation and recognition: Water: it's what to drink." "Got water?" "Water time!"

From Serious Eats

Dispatch from Slow Food Nation: Looking Forward

Actually, my reaction to this summing up is "quit making Slow Food about San Francisco or any of the other cities in which it might turn up."

It needs to be national and educational, and although you may go to SF for the convention/show, you should be carrying the clean food, sustainable agriculture, real food message to every part of your world.

Children are growing up not knowing milk comes from cows. Many of them eat manufactured food from morning until bedtime. There are grownups who don't know anything of nutrition and have children whose nutrition is their responsibility.

There are many rumors about the US food supply and Slow Food aficionados need to learn the truth and spread it. Is the meat full of hormones? Is the milk tainted with them, too? Does the government still fulfill its role of keeping the citizens safe on the food front, or is no one minding the store?

There's still time to fight for decent food, and that's where the energy needs to go, IMO.

From Serious Eats

Dispatch from Slow Food Nation: The Marketplace

Slow Food is not meant to serve social needs. You can do that wherever you are.
Slow Food is meant to save the food supply from the madness that has overtaken us. Slow Food is meant to point a finger at who is growing, making, cooking and serving real food instead of additive filled pre-prepared products of agribusiness.
You need Slow Food not to feed poor people but to ensure that you have a choice in the marketplace and that you know how and why to make that choice.

From Talk

Ruhlman, forgive me: I really disliked The French Laundry

Were you willing to come back 24 hours later for this raw tomato juice drink?

From Serious Eats

Olive Oil Demand Creates Water Shortages in Europe

I believe that when consumers learn what is god and what not about oils, they won't buy the cheap stuff and the pressure will be relieved. OTH, olives are one of the few crops that really do not need to be watered if you aren't trying to sacrifice quality for quantity. I honestly have not seen intensive irrigated plantings in Italy, but I haven't been everywhere. Yet.

From Talk

Ruhlman, forgive me: I really disliked The French Laundry

Ermmm, tomato juice and virgin marys have nothing in common with what you can press from a raw tomato, and tomato water is not a very tempting drink. Tomato juice as we generally know it is cooked and milled.

That said, and even noting that tomato juice sounds sort of blue plate special appetizer course, I'd expect them to have it around.

From Serious Eats

Ben's Chili Bowl in D.C. Celebrates 50 Years

I find that quote stupid and offensive. I lived in DC for decades and no restaurant was particularly famous for JFK tricks, but many were famous for this or that one having been there before some stupid public stunt.
Just because some jerk in DC said it, doesn't mean you have to quote it.

From Recipes

Dinner Tonight: Tube-Shaped Pasta with Wild Mushrooms

Put the onions and garlic back in when you start to cook the mushrooms. You are just trying not to brown or burn the garlic. Once the mushrooms are browned, add back other veg, then add the pasta water (it often takes more than 1/4 cup) right then and the garlic won't burn. This is not, as so often stated in American recipes, an optional step. It's how the boiling hot pasta is convinced to pull in the flavors of the sauce. The sauce should just simmer while it waits for the pasta, drain, toss in, mix and the pasta will meld perfectly.

Dishes like this often have a thread of raw oil added when it is served. The flavor is totally different from cooked oil, but use a good one. I probably would not eat cheese on this pasta.

From Serious Eats

History of Yoshoku, the Japanese Version of Western Food

I really thought it was an elaborate joke, but if it is, clearly the Japanese population are helping the Times pull it off. I think I'll skip this one.

From Serious Eats

Humans Rise Up Against Their Clone Oppressors

Hey, Italian PEOPLE don't want GM. They want labeling. What's so wrong with labeling so people have informed choice?

From Serious Eats

Have Child Food Allergy Sufferers Found Their Erin Brockovich?

Of course it is impossible for the ordinary person to prove this one way or the other. I offer anecdotal evidence. I left the US 7 years ago told I had few years left because of an autoimmune complex had developed. Where I live hormones in the food and antibiotics are illegal. Packaged foods are rare. The consumption of fresh from raw vegetables and fruits is the norm.

Within a couple of years it became clear to me that I would outlive my money. I went back to school and have begun a new career. I'm not cured of all the damages I suffered before, but the whole thing has just stopped as far as can be tested.

I do believe the food supply in the US is doing us harm. How much harm and what kind I can't specify. I'm not starting a campaign decrying the whole system, because I haven't the scientific background to present facts or run controlled experiments, but I use every opportunity to wean people from processed, packaged, treated and hormone-pushed food. Better 100 g of clean meat than a 12 ounce steak full of crap-- and that could be literal.

From Serious Eats

The Presidential Primaries: Who Actually Has a Food Policy?

They'll all run on about cheap, because that's what most US citizens think is important.

From Serious Eats

In Defense of Food

We can bog ourselves down in semantics and history, or we can decide to take the words as symbolic. Don't eat anything somebody's grandmother wouldn't recognize as food works for me.
I think the ideas are simplistic because he's recognized that a lot of people won't listen if they have to think. That quote about what to eat circled the globe because it was easy for anyone to understand and spurred lots of discussions. So now more people think, although not enough, folks, not enough.
If only people will spend even half as much time thinking about the quality of their bites as they think of their kid-delivery trips or their dining out options, we'll see a healthier generation, and maybe one that "gets" food and nutrition. After school activities can't be as important as eating decently, and if college entrance requirements have made them so, as I am told, then change the college entrance requirements. And while they're at it, maybe they can change the college food offerings as well. My memories of college food are still traumatic 33 years later.

From Serious Eats

During Your Next Vacation, Learn How To Make Tortellini

There are several vegetarian cooking classes around Italy, but Bologna la grassa ia a real meaty town. If you search on Italy cooking class vegetarian, you're bound to find someone. Italy has a fair number of vegetarians, but hardly any vegans. Ergo: seek non-pasta classes. (Dried pasta made of hard wheat, like tubes and spaghetti, don't contain eggs. They are more difficult to make at home, so they are rarely taught in day classes.)

From Serious Eats

My Ten Most Memorable Bites of 2007 (Outside New York): What Are Yours?

Cavatelli con fagioli e cozze at la Maddonina in Ostuni, Puglia. Food doesn't get much better than this simple dish in its hometown. It ought to be embroidered onto the Italian flag.

From Recipes

Cook the Book: Tunnel of Fudge Cake, Plus a Brief History of the Bundt Pan

I'm on my third try with this cake, the first 2 were total disasters.

From Serious Eats

Guide to Gelato in Bologna

I lived in Bologna for a year and ate my way around the city's gelateria. It was a true shame you didn't try the pistacchio at La Sorbetteria Castiglione, because it is the best pistacchio I have had in my entire life, which included a summer in Rome, a summer in Siena, and trips all around the peninsula. Go back!!

From Serious Eats

Ed Levine's Serious Diet, Week 40: Yes, We Can!

When people bring donuts etc. into the office people indeed eat them and then berate themselves for it so I hear where phtom is coming from. I suppose this blog just isn't the forum for discussing office snacks. But for saying yay ed on his progress.

From Serious Eats

Cook the Book: 'Simple Italian Snacks'

Thank you for participating, and congratulations to our winners:

willitara
lewinski
asuezf
susanchester
chromiumman

Winners have been notified by email and also appear on our Contest Winners page.

From Serious Eats

Cook the Book: 'Simple Italian Snacks'

I love to make either veggie trays or meat and cheese trays with assorted crackers

Bonnie in FL
blday50@yahoo.com

From Serious Eats

Cook the Book: 'Simple Italian Snacks'

Variations on shrimp cocktail, guacamole dip or crab dip. If there are children present plan on cocktail weenies in barbeque sauce.

From Serious Eats

Cook the Book: 'Simple Italian Snacks'

I make a delicious shrimp dip. It even won my daughter an award at a 4-H cooking contest. Thank you for the opportunity to participate in this giveaway!

From Serious Eats

Cook the Book: 'Simple Italian Snacks'

OMG! This book looks amazing! I love veggies and homemade dip!

From Serious Eats

Cook the Book: 'Simple Italian Snacks'

I love a warm tortillla chip and a huge taco salad to dip in.

From Serious Eats

Cook the Book: 'Simple Italian Snacks'

Spicy and Sweet Bar nuts form Union Square Cafe Cookbook

From Serious Eats

Cook the Book: 'Simple Italian Snacks'

I love potato chips with sour cream and onion dip!

From Serious Eats

Cook the Book: 'Simple Italian Snacks'

Love goat cheese on Italian bread drizzled with olive oil and cook under the broiler until the cheese is melted and the bread is toasted golden brown.

From Serious Eats

Cook the Book: 'Simple Italian Snacks'

My son loves to make pickle wraps for our get togethers: baby dills with a vegetable cream cheese spread all wrapped with thinly sliced turkey pastrami.

From Serious Eats

Cook the Book: 'Simple Italian Snacks'

a nice spicy hummus with crackers works every time

From Serious Eats

Cook the Book: 'Simple Italian Snacks'

Cheese and fruit plate plate or spinach dip and baguette. Thank you!

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