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kevinwong125 | | | |  |  | |  | | Mario Batali When you just need Molto Mario. | 
12-30-2007, 01:04 PM
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#1 (permalink)
| | Suzie (Site owner)
Join Date: Jun 2006 Location: West Virginia
Posts: 8,643
Rep Power: 10  | RECIPES: Italian Cooking With Mario Batali
RECIPES: Italian Cooking With Mario Batali ABC News - Dec 24, 2007 Celebrity chef Mario Batali, master of the "less is more" technique, has taken the Italian restaurant scene by storm. Here, he offers two balanced and ...
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12-30-2007, 04:52 PM
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#2 (permalink)
| | Administrator
Join Date: Jul 2007
Posts: 3,722
Rep Power: 10 | Spaghetti sounds SO good to me...can't wait to eat real food again. Only five more weeks of healing.
__________________  BerryBaby | |
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12-30-2007, 05:33 PM
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#3 (permalink)
| | Suzie (Site owner)
Join Date: Jun 2006 Location: West Virginia
Posts: 8,643
Rep Power: 10 | Yikes. 
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12-30-2007, 07:15 PM
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#4 (permalink)
| | Administrator
Join Date: Jul 2007
Posts: 3,722
Rep Power: 10 | I used my new mini-processor to grind up chicken breast yesterday. But, I so want pasta!!
__________________ BerryBaby | |
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12-30-2007, 07:25 PM
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#5 (permalink)
| | Suzie (Site owner)
Join Date: Jun 2006 Location: West Virginia
Posts: 8,643
Rep Power: 10 | Do you like Farina? That would be something warm with a bit more substance than broth.
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12-31-2007, 09:50 AM
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#6 (permalink)
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Join Date: Jul 2007
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Rep Power: 10 | I have to eat everything cold...nothing can be hot so I don't think Farina would taste so good cold. This is a very boring diet! Today I'm going to stop and get some smooth yogurts.
Have a coconut one in the fridge, but there are pieces of coconut in it. Tried it and got a piece of coconut stuck on the silly putty stuff they put over the stitches....eerrrrr, this is so annoying!!!
__________________ BerryBaby | |
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01-01-2008, 09:21 PM
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#7 (permalink)
| | Suzie (Site owner)
Join Date: Jun 2006 Location: West Virginia
Posts: 8,643
Rep Power: 10 | This doesn't sound pleasant at all.  I would think if things were too cold that would hurt.
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01-02-2008, 10:20 AM
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#8 (permalink)
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Join Date: Jul 2007
Posts: 3,722
Rep Power: 10 | They needed to room temperature or cool. However, yesterday I couldn't stand it anymore and ate real food. Just chewed with my right side. It was fine until 3am. Boy, did my stitches hurt! Not very pleasant to wake up to.  Ouch!
__________________ BerryBaby | |
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01-02-2008, 04:54 PM
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#9 (permalink)
| | Senior Member
Join Date: Sep 2007 Location: Central PA
Posts: 406
Rep Power: 1 |
Quote:
Originally Posted by Food Network Fan  RECIPES: Italian Cooking With Mario Batali ABC News - Dec 24, 2007 Celebrity chef Mario Batali, master of the "less is more" technique, has taken the Italian restaurant scene by storm. Here, he offers two balanced and ... | If you ever decide to make the "Bucatini All'Amatriciana" with "guanciale" and need a source for it, let me know. I have a few.
It does change the flavor of the dish from the pancetta version and especially from any bacon version.
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Clove | |
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01-02-2008, 10:35 PM
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#10 (permalink)
| | Senior Member
Join Date: Oct 2007 Location: South Florida
Posts: 297
Rep Power: 1 | Clove, I have an Italian Meat Market/Deli down the street from me. They have guanciale, but I've never seen a recipe for it. In addition to "Bucatini All'Amatriciana" (the spelling on my pasta says "Bocatini"), would guanciale be a good substitute for pancetta in "Pasta Carbonara"?
I use pancetta on a regular basis, Carbonara being everyone's favorite. I rarely use bacon, as it adds to much "smoke" to the flavor.
Clove...thanks for such informative and educational posts...I have a feeling you'd make a great TV Chef!
Radio Doug | |
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