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Mmmph

Ho venuto. Ho mangiato. Ho andato.

  • Location: North Cackalacky
  • Last bite on earth: DiFara Pizza, Momofuku steamed pork buns, Eastern Carolina BBQ w/slaw and hush puppies, Holeman & Finch double cheeseburger and fries, followed by a DQ dipped cone. Wash it all down with Cherry Coke, Fresca, sweet tea and Bass Ale.

The Pressure Cooker Makes Rich Chicken Chile Verde in Under 30 Minutes

This dish was amazing. People were blown away.
To achieve this depth of flavor in under twenty minutes on the stovetop. Kudos!

Warm Weather Essentials: 8 Awesome Rosé Wines to Drink Now

Many years ago, I drank Ruffino Rosatello Vino Rosato. It was one of the finest Rosé wines I've ever tasted. It's difficult (impossible) to find it in the USA now.

The Food Lab: The Easiest Way to Make April Bloomfield's Ricotta Gnudi at Home

@Kenji

I've seen the pictures online, and the pictures I took when I was there. The browned butter solids are more emulsified into a sauce. Perhaps they add some of that starchy beurre monté...Maybe they whiz it up.

See 1:40 here... https://www.youtube.com/watch?v=8n4Ay7-1qp0

I know it's something beyond a simple brown butter.

The Food Lab: The Easiest Way to Make April Bloomfield's Ricotta Gnudi at Home

I believe The Spotted Pig adds cream to the brown butter that's drizzled on the gnudi before serving. It looked and tasted like it when I ate there. The added cream drizzle is more attractive and homogeneous with the beurre monté under the gnudi.

April Bloomfield made gnudi for Marcella Hazan on "Mind Of A Chef" and mentions the addition of cream. https://www.youtube.com/watch?v=8n4Ay7-1qp0

I find the cow's milk gnudi to be sweeter than The Spotted Pig's. Because I cannot find sheep's milk ricotta in my neck of the woods, I amend the cow's milk ricotta with chèvre.

IMO, The chèvre adds a tang that is more familiar and similar to The Spotted Pig's gnudi.

Kenji's Best Fast Food Awards (A Totally Biased, Completely Incomplete List)

Best Straw: McDonald's. Hear, hear!

Quite possibly the best straws on earth. I grab'em by the fistful on my way out.
They're always some in a drawer in my kitchen.

How I Built a Barbecue Restaurant in Brooklyn: What Happens When a Restaurant Dies

Wow...Just, wow.

This Week at Serious Eats World Headquarters

Nice glam shots.

You're funnel. I'm serial!

Everybody's rollover pic comes up, except Sebastian Mei.

Which are the Best Inexpensive Mandoline Slicers?

@arbeck

It appears as though they tested the Swissmar Borner V Power Mandoline at $59.95 on Amazon.

I'm sorry I wasn't clearer. The Swissmar slicer I referred to was the Swissmar Borner V-1001 V-Slicer Plus Mandoline, $39.95 (same price as the OXO).

There is no lock button on the lower priced model, just two thickness settings that are adjusted by flipping over the runway. Again, I've used one for 20 years, and it performs beautifully. Check it out.

Which are the Best Inexpensive Mandoline Slicers?

I'm surprised the Swissmar Borner V-Slicer Mandoline didn't make it here. It's the same price as the OXO, and Amazon customers rate it higher than the OXO. I've used one for 20 years, and it performs beautifully. Check it out.

I recently bought the wide Benriner and it works great for slicing, but I agree with you on the crosscutting inserts...feh.

Maryland Fried Chicken With White Gravy

I grew up on the Eastern Shore of Maryland (Talbot County). My mom pan-fried chicken once or twice a week. The SE picture of that beautiful fried yardbird with gravy has a stack of white bread in the background. Swap that bread out for a basket of Maryland beaten biscuits, and I'll be over directly.

How to Pair Cheese With Sparkling Wine

Love that Podda Classico Misto!

Point/Counterpoint: What's the Queen of Christmas Breads?

Second vote for babka...Chocolate Babka!

6 Great Syrups to Buy For Cocktail-Making

While not a syrup, a small bottle of Acid Phosphate is an amazing addition (gift) for any Cocktail-making folks out there.

The World of Buttercreams: 6 Varieties to Try at Home

German buttercream with espresso powder, and a little Amaretto or dark rum. UNF!

Chefs and Food Bloggers on the Ultimate Thanksgiving Sandwich

Oh, the joys of the "moistmaker".

Steamed Mussels With Fennel-Saffron Broth: The Flavors of Bouillabaisse in 15 Minutes

Having "some kind of strange back end issue"??

Maybe you got ahold of a bad mussel.

The Best Bites We Ate in October

Ahhh, the soup dumplings at Shanghai Cafe Deluxe on Mott St.

The best!

It's always one of our first stops when visiting Manhattan.
I usally order the Broccoli W/Garlic Sauce as an accompaniment.

What Cookbook Would You Buy For a First-Time Cook?

I was given "Better Homes & Gardens New Cookbook".

American Chop Suey: The Cheesy, Beefy, Misnamed Stovetop Casserole That Deserves a Comeback

At St Michaels High School in St Michaels, MD, every couple of weeks the cafeteria served up "Saint's Special". Cheesy, beefy, tomatoey goodness on a tray.

Cook-and-Serve Flour Tortillas From TortillaLand Are as Close as You'll Get to Homemade

Found them at WM during a lunch break today.

Thanks

From Scientific Cuisine to Southern Icon: The Real History of Pimento Cheese

Wow, no mention of Velveeta?

It's the only cheese(?) that's correct for a proper pimiento cheese.

How I Built a Barbecue Restaurant in Brooklyn: On Writing a Menu

You best be serving up some sweet tea with that whole hog, Mr. Ho.

Win Two Tickets to the Big Apple Barbecue Block Party

Scott Roberts and Mike Mills. Being from NC, I've had Ed Mitchell's and Sam Jones's BBQ, even Sam's dad's BBQ in Ayden.

Coincidentally, We're in Manhattan that weekend for NPH in "Hedwig and the Angry Inch" (Seventh row center), staying at the Gershwin Hotel, next to Madison Square park and next to The Museum of Sex. I wanted Shake Shack, but tix to the Big Apple BBQ Block Party would be great!!

Me, me, me ,me, me!

Jeff Varasano on Baking, Branding, and the Business of Pizza (Part 1)

I half-assed pizza making for 20 years, until I found Jeff Varasano's web site. I owe a great debt to Jeff for his diligence, passion and knowledge. He should be lauded for his generosity in sharing his experience.

Thank you Jeff Varasano. If I'm ever in ATL, I'd like to shake your hand and thank you personally.

Poll: How Do You Eat Your Leftovers?

Lightly nuke to warm the topping(s), then in a non-sick skillet with a lid on it to crisp up the bottom.

I've also played around with 2 slices, face to face in my Cuban sandwich press, in a similar fashion as Slice's waffle iron hack.

Le 5 Stagioni 00 Flour

Le 5 Stagioni 00. Anyone ever use this flour?

I just picked up 10kg of the 13% protein "Superior" Flour.

See page 2 of this .pdf file
http://www.molinoagugiaro.it/english/5stagioni-pdf/farine.pdf

Comments...Concerns??

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