Recent content by Seven S

I like EVERYTHING about it... the MAX temp in the oven, the short cook time, the picture looks exactly the way it should - simple artisanal Margherita! I personally use King Arthur unbleached, unbromated flour which I find works great. Mi hai fatto sorridere!!

Verjus (pronounced vair-ZHOO), sometimes spelled verjuice, is a French term that when translated into English mean “green juice.” It is a medieval condiment that was once a staple of French provincial cooking and is now enjoying a worldwide revival. Verjus is made from semi-ripe and...

"verjus" or "verjuice" is an option to consider

A Moscato is a dessert wine and would ruin your steak experience. By saying "pucker lips" I am assuming you are not into heavier-bodied tannic wines which are what are usually recommended with steak. taking that you are not that much into wines, I would like to ease you into the experience. I...

I accidently dropped my Hattori Santoku knife unto concrete floor and chipped about 2 millimeters off the heel, see picture below. It really hasn't bothered me that much and I have been using it normally, but I was wondering if I should go ahead and try to take it to the whetstone to blend it...

im a chef. i would say a couple minutes at most. an efficient and well-run restaurant should have all main courses coming out to a table of 6-8 at the same time. anything more than a few minutes usually means someone screwed up the order in the kitchen and forgot to prepare it when the order...

This information is incorrect. I speak Italian and there sure is a "g". The word for "cat" is "gatto"... ever have "gnocchi" (small potato dumplings)? The union of "gn" does produce a different sound in italian than in english, however the 'g' is not silent. Instead when found together with...

I love adding oven-roasted red peppers to it, I think someone already mentioned it in this thread. i saw you have jalapenos... i would suggest you roast these jalapenos and remove the charred skin, using them in this way will give you a more interesting and complex profile. another bit of...

for me, all that would be followed with a major hangover!

I was reading a little about the Aglianico grape and it is being grown increasingly here in the states: Appellations producing the most Aglianico wines: Sierra Foothills (AVA) St. Helena ~ Napa Valley (AVA) Amador County (County Appellation) Virginia (State Appellation) Paso Robles (AVA)...

The Aglianico (italian word for "Helenic") grape apparently originated in Greece and made its way to Basilicata and Campania, both southern regions in Italy. Although I am planning on buying another bottle, what I do recall was that it was a big wine, drinks like a Zinfandel. It has been...

I had my second Carmenere, this time it was a Panilonco Carmenere and unfortunately, I failed to record the vintage. I preferred it to the Natura - the alcohol and the tannins were significantly reduced in this one even though it was about half the price of the Natura. I am wondering if it was...

you could try brushing them with oil with a brush and grilling them on a panini press, to avoid frying... but yeah, frying is unbeatable sometimes!

Would it be "Casillero del Diablo" which means "The Devil's Cellar"? They are from Chile and make several different wines. Here is a picture:

red 95% of the time... white or sparkling if outside on a hot sunny day