network profile
| bio | website | |
|---|---|---|
| location | Italy | |
| age | 42 | |
| visits | member for | 2 years, 6 months |
| seen | Oct 27 '10 at 16:23 | |
| stats | profile views | 59 |
Amateur chef.
Please, note: Italian cusine and Italo-American cuisine are not the same thing.
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Oct 27 |
comment |
What to do with italian soda type syrups? @justkt: yes, but as comment would pass unnoticed and I think that some people care about these "details". |
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Oct 27 |
comment |
How to make the best Genovese pesto? Lorenzo is right: this is the traditional recipe. I would add that the pasta traditionally used with this sauce is trofie, but even in Italy it's usually a little hard to find outside of Liguria region. |
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Oct 27 |
answered | What to do with italian soda type syrups? |
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Oct 27 |
comment |
What can I substitute for Guanciale? Right: bacon cured but not smoked is ok. Even here in Italy, for us living outside the Lazio region, it's a little bit hard to find guanciale. I usually use fresh bacon, aka pancetta dolce, in preparing amatriciana. |
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Oct 27 |
awarded | Teacher |
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Oct 27 |
comment |
What's the difference between a Stromboli and a Calzone? I confirm what systempuntoout wrote: this is the first time that I read or heard of a dish called Stromboli. |
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Oct 27 |
comment |
Firm risotto using generic rice. Is it possible? Pasta is the end product. Orzo means barley, a cereal. Of course, one can think about a barley-flour pasta. |
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Oct 27 |
comment |
In a tomato sauce recipe, how can I cut the acidity? I'm for the even less: the tradition suggests the tip of a teaspoon of sugar. |
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Oct 27 |
comment |
How to prevent overcooking of eggs in Carbonara sauce? +1 Pecorino romano is a must; I like a mixture of pecorino and parmigiano. |
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Oct 27 |
answered | Non-cow's milk replacement for Parmesan cheese in Genovese pesto |
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Oct 27 |
awarded | Autobiographer |
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Oct 27 |
awarded | Supporter |
