I rest my case. Your generous shares of purveyors like Guistiamo and tips like cold eggs being easier to separate than room temp? Priceless.
I hosted a cooking class in Seattle where the instructor was stingy in sharing her spice purveyor in Paris. I thought wth? Do you think we are all getting on a plane to Paris tomorrow? It said everything about her heart. Your posts say everything about yours. Thank you!
Thanks for the great resource for Italian food. Your comment about pine nuts reminds me of when, many years ago, I was on a family trip to Rome. We were wandering down a busy road and came upon a parked tour bus. A group of Italian women were on the side of the road, picking up things from the ground. Turns out they were pine nuts that had fallen from a tree. Each little nut was encased in a very hard shell--no wonder they're so expensive!
Bravo! Thank you very much for the Gustiamo recommendation! I've been looking for anchovy colatura for some time and ordered it + the very best capers from Italy, too (in salt).
Thanks a ton for introducing Gustiamo into my life. Although I really doubt they can deliver stuff to me in India but I am very happy to know about them and connect on various social media channels.
Please note I don't know if this is the same jam being referenced. I am just ass-u-me-ing because it is the only one presently on the site. My personal favorite Italian apricot preserve is grown at the foot of Mt. Vesuvius in volcanic soil (as perhaps the Cafe Sicilia is). This gives a distinctive taste to the jam (and grapes grown in that region and other volcanic regions). It is from Casa Barone and I think Gustiamo used to carry it. It may be what the article was referring to as great minds think alike. ;)
Today is my daughter's birthday, and her favorite cake is angel food, so this information was timely. Following the instructions and tips made the best-looking angel cake so far!
Going over some of your posts from December and as to "Cold eggs are easier to separate, so do it when the eggs are right out of the refrigerator." I spent July to October in Naples. One of the things I noticed in the grocery stores was that the eggs were not in the refrigerator section but on the shelves within the store. That was surprising, but I never had a bad egg in all those months. What's your opinion? Actually, I put eggs in the fridge upon getting back to the apartment, no matter where I am living.
LOVED Patina!! We always picked up our Hollywood Bowl Picnic from Patina and was that delicious! We had some fabulous dinners at Max au Triangle. Can't wait to make that Angel Food Cake. Thank you!
It’s truly a pity that I cannot read the reviews as there is a paywall. Any idea on how to avoid the paywalls and how to publish the reviews a different way? That would be much appreciated.
On the Patina menu, for the squab menu item, what do you suppose the "odd" in "odd potato chips" describes? Does it refer to the potatoes or the chips? Does it refer to the number of chips or potatoes? Does it refer to the chips or potatoes as being unusual? Are there just a few chips?
I rest my case. Your generous shares of purveyors like Guistiamo and tips like cold eggs being easier to separate than room temp? Priceless.
I hosted a cooking class in Seattle where the instructor was stingy in sharing her spice purveyor in Paris. I thought wth? Do you think we are all getting on a plane to Paris tomorrow? It said everything about her heart. Your posts say everything about yours. Thank you!
❤️ and my cousin is a part of fantastic Gustiamo!
Thanks for the great resource for Italian food. Your comment about pine nuts reminds me of when, many years ago, I was on a family trip to Rome. We were wandering down a busy road and came upon a parked tour bus. A group of Italian women were on the side of the road, picking up things from the ground. Turns out they were pine nuts that had fallen from a tree. Each little nut was encased in a very hard shell--no wonder they're so expensive!
Bravo! Thank you very much for the Gustiamo recommendation! I've been looking for anchovy colatura for some time and ordered it + the very best capers from Italy, too (in salt).
Thanks a ton for introducing Gustiamo into my life. Although I really doubt they can deliver stuff to me in India but I am very happy to know about them and connect on various social media channels.
This is the link for the pinenuts: https://www.gustiamo.com/organic-pinoli/
This is the link for the capers: https://www.gustiamo.com/salted-capers-by-la-nicchia/
This is the link for the only apricot jam on the site: https://www.gustiamo.com/apricot-extra-jam-by-caffe-sicilia-2/ (Cafe Sicilia Corrado Assenza jam)
Please note I don't know if this is the same jam being referenced. I am just ass-u-me-ing because it is the only one presently on the site. My personal favorite Italian apricot preserve is grown at the foot of Mt. Vesuvius in volcanic soil (as perhaps the Cafe Sicilia is). This gives a distinctive taste to the jam (and grapes grown in that region and other volcanic regions). It is from Casa Barone and I think Gustiamo used to carry it. It may be what the article was referring to as great minds think alike. ;)
This news is simply the best! Wondering how 2022 can top it!!!
I wonder if Marion Cunningham and Maida Heatter knew each other and ever talked. I'd like to have sat on a stool while they chatted!!!
Today is my daughter's birthday, and her favorite cake is angel food, so this information was timely. Following the instructions and tips made the best-looking angel cake so far!
Going over some of your posts from December and as to "Cold eggs are easier to separate, so do it when the eggs are right out of the refrigerator." I spent July to October in Naples. One of the things I noticed in the grocery stores was that the eggs were not in the refrigerator section but on the shelves within the store. That was surprising, but I never had a bad egg in all those months. What's your opinion? Actually, I put eggs in the fridge upon getting back to the apartment, no matter where I am living.
LOVED Patina!! We always picked up our Hollywood Bowl Picnic from Patina and was that delicious! We had some fabulous dinners at Max au Triangle. Can't wait to make that Angel Food Cake. Thank you!
After finding out about your newsletter from a foodie friend, I only just began subscribing and am enjoying it greatly!
Is there any way you can make the reproduction of the menu's more clear?
It’s truly a pity that I cannot read the reviews as there is a paywall. Any idea on how to avoid the paywalls and how to publish the reviews a different way? That would be much appreciated.
Thanks, Bettina
On the Patina menu, for the squab menu item, what do you suppose the "odd" in "odd potato chips" describes? Does it refer to the potatoes or the chips? Does it refer to the number of chips or potatoes? Does it refer to the chips or potatoes as being unusual? Are there just a few chips?
Is there a way to archive your shopping suggestions? Would hate to lose them.