Jump to content


Member Since 16 Dec 2008
Offline Last Active Today, 12:22 PM

#1447977 Supper

Posted by joethefoodie on Today, 12:23 PM

Once I start bloviating about Roman food/recipes, I gotta have some.  Even though I wanted to go to Cervo's last night, Significant Eater may be coming down with a cold and wanted to stay home; she did say I should go and hang in my favorite corner seat while drinking various weird wines, but no, I stayed home like the good husband and made her dinner.


I always do this before making what I made...




That is, toasting the peppercorns before crushing them in a mortar/pestle (it's the little things that make a difference, home cooks!).


And then...




Spaghetti cacio e pepe for two.  Sautéed haricot verts, with garlic, red pepper flakes and a couple of mini San Marzano plum tomatoes thrown in for fun.

#1447976 Keto

Posted by joethefoodie on Today, 12:17 PM

Orange juice was the one craving that persisted, and which I am now allowing myself.

Serious question:


Isn't eating a whole orange better for you than drinking a glass of orange juice?  You get some fiber that way (as opposed to all sugar), which I would think is somewhat important in moderating hunger...


One 8-ozglass of orange juice has close to 2.5 times the sugar and just one-third the fiber of a typical piece of fruit. The stats from caloriecounter.com: the small juice contains 112 calories, 0.1 g dietary fiber, and 20.8 g sugar, while the fruit has 45 calories, 2.3 g dietary fiber, and 9 g sugar.


#1447974 Foxface

Posted by joethefoodie on Today, 12:08 PM

That is freakin' great.

#1447959 Supper

Posted by joethefoodie on Yesterday, 11:48 PM

Oh, and the reason i like the second recipe is that it uses tomatoes vs. tomato paste in that Saveur recipe.


Elizabeth Minchilli's recipe is here.

#1447958 Supper

Posted by joethefoodie on Yesterday, 11:40 PM

Is "arzilla" Roman dialect for skate?

Yes, although when we were out to dinner with the Roman couple hosting us in their airbnb, she was translating it as a type of ray fish.


Here's another recipe with a slight variation, one which I like a little bit more, and which hews a little more closely to the recipe in one of my Roman cookbooks...




And Daniel will like this quote from said book, Cooking the Roman Way...


You won't see minestra di arzilla served by cooks concerned with the aesthetics of their plated masterworks. This is homely, homey food, but delicious.


I can vouch for its deliciousness, and have made it at home a few times...this, I believe, is the season.

#1447939 The Rest of Us

Posted by joethefoodie on Yesterday, 02:12 PM

how am I just finding this thread now?   you are cooking fucking venison tri tips and popping 100 dollar bottles of wine at your "fish and goose soiree" and you call this thread, the rest of us?  Meanwhile, I am on the supper thread using stock from scrounging together shrimp shell scraps and discounted bags of watercress and frozen 6 dollar a pound porgy and you start a thread called the rest of us, like it's some blue collar pot luck...  :P   


Yes, you're on the supper thread cooking blah blah blah in your Clinton Hill home, with the fancy kitchen, with deep fryers and griddles and backyards, and what again?


Oh come on, I have posted the 30 minute way to de-salt salt cod like a hundred times. Want me to post it again, or could you walk down the block and ask any Dominican?

ETA: I admit on further consideration, maybe there wasn’t a question about that. But anyway.


Yeah, I realized I missfired but people still need to know.


So, will you tell us for the 101st time what no one asked for?

#1447890 The Rest of Us

Posted by joethefoodie on 14 November 2019 - 01:53 PM

Pil-Pil.  OK, I made it with fresh cod instead of salt:  so shoot me.  Rice on the side, and sautéed spigarello.


Have you ever tried salting the fresh cod, like a few hours before cooking it? Maybe when you leave to go out - you'd salt it, and when you come home to cook it, you'd rinse it?


Also, it's amazing how much of a difference it makes to slice the steaks against the grain rather than with the grain.


I'm glad you did this!

#1447854 Keto

Posted by joethefoodie on 12 November 2019 - 10:50 PM

Honestly, sleep deprivation, fasting, they are for the most part, some of the best ways to alter your state. 


What are some of the other ways?

#1447853 The Rancho Gordo Thread

Posted by joethefoodie on 12 November 2019 - 10:48 PM

I've found they're good for breakfast, with a sunny-side up egg on top, and maybe some diced avocado and tomato!

#1447785 Supper

Posted by joethefoodie on 11 November 2019 - 07:19 PM

You realize you are not considered one of the best italian restaurants in New York City right??  I don't think you should hold yourself to the same standards.  

My wife thinks I am.

#1447777 Supper

Posted by joethefoodie on 11 November 2019 - 07:04 PM

Two recent dinners...




Lentil soup, made with lentils received in an RG club shipment. Served with salad, bread, cheese maybe?




Rigatoni all'Amatriciana for two  (don't judge the plating).  Served with some sort of Italian-style greens on the side.

#1447760 Lupa

Posted by joethefoodie on 11 November 2019 - 03:40 PM

Take it to the plate, baby.  I'm pretty sure I jostled stuff around to try and get a picture.


Hopefully the pappardelle looks okay to you.

#1447636 Keto

Posted by joethefoodie on 07 November 2019 - 02:28 PM

Yep, and one can lose weight without going all Ketatkins.

#1447626 Keto

Posted by joethefoodie on 07 November 2019 - 11:40 AM

From my current perspective I can’t even see how that’s possible.

From my perspective, I can't understand how eating a banana can be bad for someone.


Have you had your a lipid panel/liver enzymes done since you started this diet?

#1447492 Gigs

Posted by joethefoodie on 04 November 2019 - 12:18 PM

A couple of photos, with that excellent lighting, from the Cap...






These ladies have been touring with The Imposters for a few years now.  Was supposed to be a one-off, but Elvis liked the way it looked, sounded and the energy it brought so much, they're pretty much permanent members of the band.




That's Kitten Kuroion the left, Briana Lee on the right.