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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

Big fan of Cooks Illustrated.....Simple, clear, scientific when it needs to be and even elegant when it needs to be.....Love the TV show as well.
I also subscribe to Cuisine at Home...It's similar to Cooks Illustrated, but color and a little more "everyday".....simple but yummy recipes. My Biggest pet peeve about both (same pet peeve with most cooking shows) is the repetition of "hints"...I KNOW HOW TO GET AN AVOCADO PIT OUT OF AN AVOCADO!!!!!!!!

Wooden toast tongs - used every day - great for getting mini-bagels out of the toaster.

Also, thick rubber bands and clothes pins for closing all those vegie bags, cereal bags, etc.

Nonstick egg skillet.

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.

Ziti, what else?
Otherwise, you *know* what people would say!

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) :>)

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?