Scordo's Profile
| Display Name: | Scordo |
|---|---|
| Personal URL: | http://www.scordo.com |
| Member Since: | 2/25/09 |
Latest Comments...
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When we renovated our kitchen we created a makeshift kitchen in the basement, which already had stove and fridge. We brought our old counter tops downstairs as well and it worked out great. If you're lucky enough to have a basement with some space then try setting up a kitchen basement during your renovation; it's also a great thing to have post renovation (i.e., a second kitchen for messy frying, extra stove, storage space, etc.) Closing Your Kitchen for Renovation? Cooking Tips & Makeshift Kitchen Ideas |
5/18/12 11:03 AM |
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We just picked our first strawberries of the season here in New Jersey; a little early but they were delicious. Anyone else from NJ/NYC that has picked anything as of yet? What's In Season Around the Country: May |
5/18/12 11:00 AM |
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Good advice from the level headed and reductionist Bittman, though I agree with some of the comments that a "stiff" drink isn't necessary for a great cocktail. Take any European inspired aperitif or cocktail and all of the ingredients are a perfect combination of flavors (including the amount of alcohol). Make a Manhattan and saturate it with too much Rye and you've lost the balance of red vermouth and bitters, as a further example. Mark Bittman's Cocktail Rules: Keep It Simple, Make It Stiff |
5/14/12 11:42 AM |
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No Negroni? The Top 10 Cocktails Of All Time |
5/14/12 11:38 AM |
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Wow, you guys hit the nail on the head with this round up. I'd argue that you don't need much beyond the kitchen items you picked in the five groups (even for a seasoned cook). I'd maybe replace the microplanner and the silpat with a good bread knife and, of course, a decent wood cutting board. Your First Kitchen: 5 Guides to Help You Set Up Your Kitchen With the Best Basics |
5/14/12 11:34 AM |
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This is a great subject. One note: you describe the shredded cheese as optional, though when we make our standard Italian frittatas, grated Grana or Parmigiano Reggiano is always a given. We grate the cheese into the beaten eggs along with finely chopped parsley, salt, and pepper. This is our standard egg mixture and it gets added to the pan with our main frittata ingredient. How To Make a Frittata |
5/8/12 12:32 PM |
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Wonderful post! We're going to share on our Facebook page! An Italian Wine Dinner Menu A Menu with Recipes & Wine Pairings from The Kitchn |
4/30/12 10:59 AM |
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I have to agree with Tronchin; viz., simply taste the risotto. Smart Tip: For Perfect Risotto, Use the Smear Test Gilt Taste |
3/6/12 3:11 PM |
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Good idea. I prefer my frittata on the thinner side (which is more of an Italian standard versus what you see with a Spanish frittata). The cups idea make the frittata even thicker which folks may or may not like, but that's just a personal preference. Easy Breakfast Recipe: Kale and Goat Cheese Frittata Cups |
3/6/12 2:18 PM |
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It's great to see amari being utilized in America, though the mixing of amari with other spirits is something not commonly seen in Italy. For example, Averna, Amaro Nonino, Vecchio Amaro del Capo, Inga Mio are all consumed straight (I think rightly so given their complexity) and either before or after a meal. High quality red vermouth like Carpano Antica is also a nice pre-dinner drink. We covered many of the Amari mentioned above in our introduction to Italian amari. That's Amaro! Is Bitter Better? |
2/10/12 4:48 PM |
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Carpano elevates the negroni and manhattan . I like it on the rocks as well with a slice of orange. We reviewed it on our Italian food site. Vermouth To Sip Alone: Carpano Antica |
2/2/12 12:42 PM |
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This is a great dish. We have a roasted eggplant dish that uses less ingredients but is equally good: roasted Italian eggplant Recipe: Roasted Eggplant Salad with Smoked Almonds & Goat Cheese |
1/23/12 3:04 PM |
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Italian beef stew with rosemary, peas, and carrots. January Cooking: What Foods & Recipes Are You Craving Right Now? |
1/13/12 4:31 PM |
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We love linguine with cauliflower (with a secret ingredient - anchovy fish sauce). 5 Easy Pantry Meals with Cauliflower |
1/13/12 1:23 PM |
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This is a good recipe. Bittman recently posted a similar dish. Our version includes a bit of anchovy fish sauce which is colatura di alici in Italian: Pasta with Cauliflower, Garlic, and Anchovy Fish Sauce (Pasta Cavolfiore, Aglio, e Colatura di Alici) Recipe: Farfalle with Cauliflower and Toasted Breadcrumbs |
1/8/12 7:36 PM |
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Have you ever made minestra (a slightly more elegant version on minestrone)? Here's our recipe from Italy: Minestra Pan-Fried Beans, Hearty Minestrone & Downton Abbey Cake This Week's Recipes |
1/7/12 8:15 PM |
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I think some amaro (like Camparo, Averna, etc.) needs to be on the list. Also, while red vermouth is on the list I think a high quality red vermouth is a must (like Carpico Antica, for example). Bar Basics: 12 Bottles Any Bar Should Have |
1/7/12 8:14 PM |
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As RMF mentioned, Baccala is a good choice but it's not really appetizer. Good Recipe for a Fish-Based Appetizer? Good Questions |
11/29/11 12:42 PM |
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Wonderful book! Domenica has done a tremendous job on the general subject of pasta and we're honored we got to review the book as well! Linguine with Walnut Pesto Cookbook Review & Recipe from The Glorious Pasta of Italy by Domenica Marchetti |
10/15/11 4:27 PM |
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We always, always make homemade tomato sauce and my personal thought on the homemade v. bought debate is that homemade is always better. The notion that cost and time should factor in on whether a particular food product is better than another is also puzzling. That is to say, if the end goal is to produce the best possible food product for your home, then making from scratch food will always win. Make or Buy? Tomato Sauce |
10/14/11 1:58 PM |
