Hey Daniel. I too had the oxtails at Checchino dal 1887 last year. Spectacular. After dinner we enjoyed a visit to the wine cellar built into the mountain made of broken pottery vessels with the proprietor. Can't wait for my next visit to Rome!
@Kenji, the technique and recipe look great and I will try it soon. I have a question for you that is site related, but I've asked it previously and haven't received a reply, so I'll try here. Since the change in the print mechanics on the site, is there any way to print out selected comments along with the recipe? Here, for example, I would like to print @rabinla's comment so I will remember to consider liquid proportion when making the dish. While there still is a check box next to comments and an image saying "Print with Recipe", if you check it, the comment does not print. Thanks for any clarification.
@Max, thanks for the explanation. Is there any way to in the new regime to keep selected comments with the recipe/story?
Mostly I print out the recipes I want to save. Before the site remodel, when there was a separate print view (which I found preferable), I used to also print out selected comments. Unless I'm missing something, that no longer seems to be possible and is a real loss.
Pollo al burro at Trattoria Sostanza -- best chicken in the world!
Veggies and rice with hummus.
slow roasted pork shoulder
Lengua bya nose
chipotle and adobo sauce
Fried crisp in lard.
Go with turkey instead of chicken.
Coeur a la creme with berries and a sweet sauce.
Aged rib steaks.
First up will be thick cut rib steaks on the grill. I'd like it in British racing green please.
Not a speck of the beautiful ham will be left.
If the mixture is run through an ice cream maker, would the result have a sorbet texture?
chicken matzoh ball soup
White pie with clams and bacon.
BBQ beef -- brisket or shoulder clod.
Why harissa? I would use chipotle paste or ancho paste or a combo.
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