tag:blogger.com,1999:blog-9081206974005845104.post6983811520975815966..comments2024-03-15T04:27:26.708-07:00Comments on An Affordable Wardrobe: Cabin FeverJoehttp://www.blogger.com/profile/17212956969066796818noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-9081206974005845104.post-31191704044510291272012-11-04T17:00:52.159-08:002012-11-04T17:00:52.159-08:00Just gave this recipe a try today. Turned out gre...Just gave this recipe a try today. Turned out great. Delicioso! Found a nice bottle of Chianti to go with it. Michaelhttps://www.blogger.com/profile/06657739712324045269noreply@blogger.comtag:blogger.com,1999:blog-9081206974005845104.post-28004619167069432972012-11-01T15:16:32.461-07:002012-11-01T15:16:32.461-07:00Please repost the sausage stew recipePlease repost the sausage stew recipeTobiashttps://www.blogger.com/profile/09062850079004366906noreply@blogger.comtag:blogger.com,1999:blog-9081206974005845104.post-13398403363047955062012-11-01T12:20:42.967-07:002012-11-01T12:20:42.967-07:00No basil, oregano or parsley???No basil, oregano or parsley???Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9081206974005845104.post-28746528023051063222012-11-01T11:57:28.027-07:002012-11-01T11:57:28.027-07:00Another way to punch up the flavor is to use a das...Another way to punch up the flavor is to use a dash or two of Worcestershire sauce or bitters. Both are more complex than fish sauce, and, used in small quantities, will add a certain something to sauces, soups, and the like.<br /><br />Regardless of what you use, remember that both fish sauce (nam pla, nuoc mam, patis, ishiru, shottsuru, or whatever ethnic name you may know) and Worcestershire sauce have fish and salt, while bitters have neither.Young Fogeynoreply@blogger.comtag:blogger.com,1999:blog-9081206974005845104.post-83379572411816980832012-10-31T10:38:43.456-07:002012-10-31T10:38:43.456-07:00You'd like this:
http://www.barnesandnoble.co...You'd like this:<br /><br />http://www.barnesandnoble.com/w/marys-kitchen-jim-gooch/1113671294?ean=9781257316861<br /><br />I don't know if you have a nook or the hankering to spend $5 just to look inside, but my mom had a similar upbringing to you and I assembled photos and recipes here. Don't know if you can find it anywhere else -- it was a lulu book I did for the family a few years ago.JKGhttps://www.blogger.com/profile/13569861165454532541noreply@blogger.comtag:blogger.com,1999:blog-9081206974005845104.post-71853482832856670302012-10-31T10:03:01.232-07:002012-10-31T10:03:01.232-07:00Greetings from the Veneto...I live just east of Ve...Greetings from the Veneto...I live just east of Verona and figured I would add to the discussion. <br /><br />Fabiano is one of my favorite producers from the area -- not the most renowned but very good quality and value. The Fabiano Bardolino Classico "Il Torcolo" is an outstanding lighter-bodied red. Fabiano's Bardolino Chiaretto is a great rosato for the summer. <br /><br />IMHO Fabiano's Amarone is OK. If you can, check out the amarones from Marion, Tenuta Sant'Antonio, and Le Ragose, which are all around the same price point. I believe they have distribution in the States (not 100% certain about Le Ragose).<br /><br />Cheers,<br />MLDAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-9081206974005845104.post-14841154721394589882012-10-31T06:42:06.792-07:002012-10-31T06:42:06.792-07:00Sir,
I come from Verona, exactly the same part of ...Sir,<br />I come from Verona, exactly the same part of Northern Italy where Valpolicella wines come from.<br />Here, they cost immensely less than in Massachusetts.<br />If it weren't for the shipping prices and custom regulations, it'd be great to exchange Valpolicellas for sack suit (that here, even at thrift shops, are extremely rare and expensive!).<br />Regards,<br /><br />Stefano L. AlbertiAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-9081206974005845104.post-35275278102643349322012-10-31T05:59:03.049-07:002012-10-31T05:59:03.049-07:00Looks and sounds delicious!
Best Regards,
Ulrich...Looks and sounds delicious!<br /><br />Best Regards,<br /><br />Ulrich von B.WSTKS-FM Worldwidehttps://www.blogger.com/profile/14173042438761572040noreply@blogger.comtag:blogger.com,1999:blog-9081206974005845104.post-90971811688606820372012-10-30T22:07:27.587-07:002012-10-30T22:07:27.587-07:00Looks delicious! One thing I do when making ragu ...Looks delicious! One thing I do when making ragu - add a few shakes of asian fish sauce. No more than about a quarter to half teaspoon. It add dimension to the meatiness in a nice way.AndyNnoreply@blogger.comtag:blogger.com,1999:blog-9081206974005845104.post-73055493649309591732012-10-30T20:40:41.069-07:002012-10-30T20:40:41.069-07:00I enjoy these culinary interludes! I still use the...I enjoy these culinary interludes! I still use the sausage stew you wrote about years ago. Greetings from Chicago, -j<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9081206974005845104.post-50823335049885304892012-10-30T20:07:09.922-07:002012-10-30T20:07:09.922-07:00A useful reminder that we all need punctuation in ...A useful reminder that we all need punctuation in our lives and nature sometimes has to enforce that.Anonymousnoreply@blogger.com