tag:blogger.com,1999:blog-14092559384287300632024-03-13T21:38:41.063+10:00Essentials of Classic Italian CookingMy attempt to teach myself Italian cooking by working my way through Essentials of Classic Italian Cooking by Marcella HazanUnknownnoreply@blogger.comBlogger103125tag:blogger.com,1999:blog-1409255938428730063.post-46022827394166060922011-08-31T05:05:00.001+10:002011-08-31T05:06:41.349+10:00SuccotashMarcella kindly posted this on my wall:<div><span class="Apple-style-span" style="color:#ffffff;">
<br /></span></div><div><span class="Apple-style-span" style="line-height: 14px; font-family:'lucida grande', tahoma, verdana, arial, sans-serif;font-size:11px;color:#ffffff;" ><h6 class="uiStreamMessage" ft="{"type":1}" style="margin-top: 0px; margin-right: 0px; margin-bottom: 5px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; word-wrap: break-word; font-weight: normal; font-size:11px;"><span class="messageBody" ft="{"type":3}">If you love risotto, you might like succotash, assuming you have wonderful corn and fresh young beans or peas in Brisbane. First cook the peas/beans, then puncture the corn kernels to release their milk, then scrape off the kernels too and add them to the cooked, drained peas/beans together with whipping cream, butter, salt, pepper. Cook for about 8 minutes, stirring constantly. It's delicious. Please don't add cilantro.</span></h6><form rel="async" class="live_10150272949172890_131325686911214 commentable_item autoexpand_mode" method="post" action="https://www.facebook.com/ajax/ufi/modify.php" live="{"seq":18076410}" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="uiStreamFooter"><span class="uiStreamSource" ft="{"type":26}"><a href="https://www.facebook.com/permalink.php?story_fbid=10150272949172890&id=683947889" style="cursor: pointer; text-decoration: none; "><abbr title="Wednesday, August 31, 2011 at 3:04am" date="Tue, 30 Aug 2011 10:04:39 -0700" class="timestamp livetimestamp" style="border-bottom-style: none; border-bottom-width: initial; border-bottom-color: initial; ">2 hours ago</abbr></a></span><span class="UIActionLinks UIActionLinks_bottom" ft="{"type":"20"}"> · <button class="like_link stat_elem as_link" title="Like this item" type="submit" name="like" ft="{"type":22}" style="background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; cursor: pointer; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; overflow-x: visible; overflow-y: visible; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; text-align: left; width: auto; font-family:'lucida grande', tahoma, verdana, arial, sans-serif;font-size:11px;"><span class="default_message" style="display: inline; ">Like</span></button> · <label class="uiLinkButton comment_link" title="Leave a comment" style="cursor: pointer; font-weight: normal; vertical-align: text-top; "><input ft="{"type":24}" type="button" value="Comment" style="font-weight: normal; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; cursor: pointer; font-family: 'Lucida Grande', Tahoma, Verdana, Arial, sans-serif; font-size: 11px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: text-top; "></label> · <a href="https://www.facebook.com/profile.php?id=1567999558&and=683947889&ref=nf" style="cursor: pointer; text-decoration: none; ">See Friendship</a></span></span></form></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1409255938428730063.post-89479000263686870002011-08-24T18:54:00.000+10:002011-08-24T18:55:35.742+10:00Scallops<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnwXWR92mo6aVSWC1wsT4NF4oXD1XfMGIAguGPA7gjuXsc1tPuQrBr2G1dAOH_R5EtKY-kpai-8Ngsq-fmLE1D-XmLJBHcL_Yw_YuKnuwLcXAprm9OGbmCIJYgz9KbifECC1NXk4AlC7go/s1600/photo-11.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnwXWR92mo6aVSWC1wsT4NF4oXD1XfMGIAguGPA7gjuXsc1tPuQrBr2G1dAOH_R5EtKY-kpai-8Ngsq-fmLE1D-XmLJBHcL_Yw_YuKnuwLcXAprm9OGbmCIJYgz9KbifECC1NXk4AlC7go/s400/photo-11.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5644343448407204562" /></a>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1409255938428730063.post-46567304701001118962011-08-20T19:43:00.003+10:002011-08-20T19:50:12.372+10:00Celery and tomato pasta sauce<div>I haven't checked in for a while. I have been cooking less Italian and trying to trim down. </div><div>
<br /></div><div>But I haven't stopped. </div><div>
<br /></div><div>Here is a celery and tomato pasta sauce from Marcella Cucina - the book, I think, that is her most physically beautiful and engagingly written. </div><div>
<br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvg52oiK4DrLl75Ejwo29daAU5uK8-IF1qkgf3R9xAuklZHKHiFcyux_FabCZIdnZf8dP1P1DRPW9TSA7t2PmahauIwkt4HrR-WkFbE4rEtdy9Hi2okvzmv5C6bojvjwII1t2Fzbu_fM00/s1600/329856_10150264729747890_683947889_8281262_2340428_o.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvg52oiK4DrLl75Ejwo29daAU5uK8-IF1qkgf3R9xAuklZHKHiFcyux_FabCZIdnZf8dP1P1DRPW9TSA7t2PmahauIwkt4HrR-WkFbE4rEtdy9Hi2okvzmv5C6bojvjwII1t2Fzbu_fM00/s400/329856_10150264729747890_683947889_8281262_2340428_o.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5642871970449652914" /></a>
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc8dkD5zq2vSo8xQuv_qX6qHhcG44M73C0swM2yuzoteco4QXIJxjJqz-uzmLSSCa1t3e9AAeqhKNa18bQ7L18YbcE0PO3XXNdeRTEjwvU6J3iaF9EOleRow4cTHMpfs1rpam7s3yj0RCK/s1600/photo-10.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc8dkD5zq2vSo8xQuv_qX6qHhcG44M73C0swM2yuzoteco4QXIJxjJqz-uzmLSSCa1t3e9AAeqhKNa18bQ7L18YbcE0PO3XXNdeRTEjwvU6J3iaF9EOleRow4cTHMpfs1rpam7s3yj0RCK/s400/photo-10.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5642871962145384290" /></a>It was a surprising and delicious sauce. Smooth but not buttery from the 3 tablespoons of butter and the tablespoon of oil. Herby and grassy (in a good way) from the celery - I use those words but really it was an intriguing flavour I find difficult to describe. <div>
<br /></div><div>Some say it smelt like the garden......</div><div>
<br /></div><div>In any event it was a fine and tasty pasta. I would like to make it again. </div><div>
<br /></div><div>Another winner from Marcella Hazan.</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1409255938428730063.post-89345265705434197012011-06-02T05:16:00.005+10:002011-06-02T05:21:51.869+10:00Pomodori E VinoHere is a comment I posted over at the blog of the Pomodori E Vino (http://www.slowtrav.com/blog/pomodori_e_vino/and_in_the_beginning/), who have almost cooked their way through Essentials. <div><span class="Apple-style-span" style="color:#FFFFFF;"><br /></span></div><div><span class="Apple-style-span" style=" color: rgb(51, 51, 51); line-height: 26px; font-family:Georgia, 'Times New Roman', serif;font-size:small;"><p style="margin-top: 10px; margin-bottom: 10px; "><span class="Apple-style-span" style="color:#FFFFFF;">I am posting this as the project is coming to a close. Your work has been of incredible interest to me, as I have been trying to teach myself how to cook Italian by cooking my way through Marcella's works for a couple of years myself. However, my modest efforts could not begin to approach the sheer volume of work you have all produced since you began: one a day! It is remarkable.</span></p><p style="margin-top: 10px; margin-bottom: 10px; "><span class="Apple-style-span" style="color:#FFFFFF;">I have enjoyed getting to know each of you during the process. While Marcella says in her first book that anyone who is slightly alert will have no problem cooking every dish, she also admits that simple does not always mean easy. It isn't easy making the perfect pasta with only spaghetti, garlic and oil, for example. When ingredients are not masked, and have to speak for themselves, in simple combinations and manipulated by simple procedures, then you really do have to do everything right.</span></p><p style="margin-top: 10px; margin-bottom: 10px; "><span class="Apple-style-span" style="color:#FFFFFF;">And you know what, I think that more often than not you did.</span></p><p style="margin-top: 10px; margin-bottom: 10px; "><span class="Apple-style-span" style="color:#FFFFFF;">I've been inspired by some of your dishes. You might see that in things I have cooked after you did. Some of the photography is beautiful, and the writing lyrical. You should be proud, each of you, of your efforts.</span></p><p style="margin-top: 10px; margin-bottom: 10px; "><span class="Apple-style-span" style="color:#FFFFFF;">But of course the real hero in this project has been Marcella herself (and you too Victor, I know you're never far away). It is not too strong a statement to say Marcella's generous interaction with her fans over facebook, in her advanced years, have been one of the highlights of mine in recent times. We all knew she was an extraordinary gifted cook and communicator, with a clear vision of how things should be, but the way in which she has offered her increasingly valuable time to so many people she has not even met is just a sign of what a giving and passionate woman she is.</span></p><p style="margin-top: 10px; margin-bottom: 10px; "><span class="Apple-style-span" style="color:#FFFFFF;">I have always said it was the intelligence in Marcella's writings that first drew me to her, and it was my success with her recipes and her virtual presence and encouragement on forums such as this project that has kept me cooking through her books.</span></p><p style="margin-top: 10px; margin-bottom: 10px; "><span class="Apple-style-span" style="color:#FFFFFF;">It really has been like a director's cut, this project, with priceless commentary coming 20 years after the film was made. Although in this case it has been 30 years.</span></p><p style="margin-top: 10px; margin-bottom: 10px; "><span class="Apple-style-span" style="color:#FFFFFF;">Lucky for us good cooking is timeless.</span></p><p style="margin-top: 10px; margin-bottom: 10px; "><span class="Apple-style-span" style="color:#FFFFFF;">But enough from me. Thank you to each of you, and the biggest thank you and grandmotherly hug and firm handshake to Marcella and Victor. You are all food heros in my book, and the bringers of much happiness to many families, over many decades.</span></p></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1409255938428730063.post-41787905530076742472011-05-21T21:55:00.006+10:002011-05-22T14:05:17.594+10:00A Farm Wife's Fresh Pear Tart<div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVmnxGl5EiLO_udSEebnHPv2LMvLDNr8p3m8BTLI9S3H6PYQDLyn-a8T7B4cL7oL5dHWcoIPB64ouRpuqgC4wCXDGMWRiEeOoyhcfRBj80r9xuiKaW8qQKVHVZvk4m82ZFNj-Uz4THUZmV/s1600/250033_10150264183056154_579071153_9292531_2610346_n.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXReIH53n9RfMNldVISgxhvWpKWMwrCOp9jjiwr4iL7fVfcsQZb1qJZBAxX4bulOc0z_Hj7-GAPiDvBOV8NfYhNM5E8OlDG_PUMr72MUnmzFffJkWIU22kAsUAJs1ULu2dy4Guq2hSQQPD/s1600/228357_10150264183921154_579071153_9292555_6773016_n.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXReIH53n9RfMNldVISgxhvWpKWMwrCOp9jjiwr4iL7fVfcsQZb1qJZBAxX4bulOc0z_Hj7-GAPiDvBOV8NfYhNM5E8OlDG_PUMr72MUnmzFffJkWIU22kAsUAJs1ULu2dy4Guq2hSQQPD/s400/228357_10150264183921154_579071153_9292555_6773016_n.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5609385636505468002" /></a><div><br />This was a cracker. I didn't expect much of it, but it was delicious, and so simple. I used the cloves - best if you can pick them out before eating them. But came up a treat, and was devoured by everyone. <div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVmnxGl5EiLO_udSEebnHPv2LMvLDNr8p3m8BTLI9S3H6PYQDLyn-a8T7B4cL7oL5dHWcoIPB64ouRpuqgC4wCXDGMWRiEeOoyhcfRBj80r9xuiKaW8qQKVHVZvk4m82ZFNj-Uz4THUZmV/s400/250033_10150264183056154_579071153_9292531_2610346_n.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5609386654176361218" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><br /></div><div>I'll be making this again.</div><div><br /></div></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh43oJsf0rMnl0xRtxa1g16Qred8NiZbkUKKOkixwjIcla-sUS3P21VrAlPEsSmJOzlKAPqFDbWr2VXalNTQaUP_ssRZ8dGqw0wNH6hjcqFIrXM6EHXi_EnkXGB2rIPEMCEpCAkmyZ6UEdf/s400/IMG00343-20110521-2103.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5609137065645920098" style="text-align: left; display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-1409255938428730063.post-87705973892654941532011-03-06T13:40:00.003+10:002011-03-06T13:42:29.823+10:00Onions<span class="Apple-style-span" style=" color: rgb(51, 51, 51); font-family:'lucida grande', tahoma, verdana, arial, sans-serif;font-size:11px;"><a class="actorPhoto UIImageBlock_Image UIImageBlock_MED_Image" tabindex="-1" href="https://www.facebook.com/profile.php?id=683947889" ft="{"type":"actr-profile-pic"}" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: underline; float: left; margin-right: 10px; "><img class="uiProfilePhoto profilePic uiProfilePhotoLarge img" src="https://fbcdn-profile-a.akamaihd.net/hprofile-ak-snc4/186806_683947889_7360352_q.jpg" alt="" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; width: 50px; height: 50px; display: block; " /></a><div class="storyInnerContent UIImageBlock_Content UIImageBlock_MED_Content" style="display: table-cell; vertical-align: top; width: 10000px; "><h6 class="uiStreamMessage" ft="{"type":"msg"}" style=" color: rgb(0, 0, 0); margin-top: 0px; margin-right: 0px; margin-bottom: 5px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; word-wrap: break-word; font-weight: normal; font-size:13px;"><div class="actorDescription" style="padding-bottom: 3px; "><span class="actorName" style="font-weight: bold; "><a href="https://www.facebook.com/profile.php?id=683947889" hovercard="/ajax/hovercard/user.php?id=683947889" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: none; ">David Downie</a><i class="mhs img sp_cwqcqa sx_99ba24" style="margin-left: 5px; margin-right: 5px; background-image: url(https://s-static.ak.facebook.com/rsrc.php/v1/zb/r/uxjPUN3OLVy.png); display: inline-block; height: 9px; width: 11px; background-position: -101px -91px; background-repeat: no-repeat no-repeat; "></i><a href="https://www.facebook.com/profile.php?id=1567999558" hovercard="/ajax/hovercard/user.php?id=1567999558" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: none; ">Marcella Hazan</a></span></div><span class="messageBody" style="line-height: 14px; "><span class="Apple-style-span" style="color:#FFFFFF;">I've been thinking about what it means to brown an onion. Using Marcella's writings I describe onions becoming golden and then light brown (and presumably after this dark brown and then burnt). I think there is an expectation that it takes about 5 minutes for a onion to become golden and starting to brown from a cold start using a medium high heat (for example, in a risotto). But I'm reading someone else (not in the Italian space) and they say cook the onion until "light brown". Immediately I think of that post golden phase, but I wonder if they really mean lightly golden. Is anyone aware of whether the language used to describe a phase of cooking an onion is consistent among cooks?</span></span></h6><form rel="async" class="live_1576579425565 commentable_item autoexpand_mode" method="post" action="https://www.facebook.com/ajax/ufi/modify.php" live="{"seq":933428}" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span><span class="uiStreamSource" style="color: rgb(153, 153, 153); "><a href="https://www.facebook.com/permalink.php?story_fbid=1576579425565&id=683947889" style="cursor: pointer; color: rgb(153, 153, 153); text-decoration: none; "><abbr title="Saturday, March 5, 2011 at 4:07pm" date="Fri, 04 Mar 2011 22:07:46 -0800" class="timestamp" style="border-bottom-style: none; border-bottom-width: initial; border-bottom-color: initial; ">21 hours ago</abbr></a></span><span class="UIActionLinks UIActionLinks_bottom" ft="{"type":"action"}" style="color: rgb(153, 153, 153); 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zoom: 1; "><a class="UIImageBlock_Image UIImageBlock_ICON_Image" tabindex="-1" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: none; float: left; margin-right: 5px; "><label style="cursor: pointer; color: rgb(102, 102, 102); font-weight: bold; vertical-align: middle; "><i class="img sp_cwqcqa sx_98f278" title="Like this item" style="background-image: url(https://s-static.ak.facebook.com/rsrc.php/v1/zb/r/uxjPUN3OLVy.png); display: block; height: 13px; width: 15px; background-position: -72px -91px; background-repeat: no-repeat no-repeat; "></i></label></a><div class="UIImageBlock_Content UIImageBlock_ICON_Content" style="display: table-cell; vertical-align: top; width: 10000px; padding-top: 1px; "><a href="https://www.facebook.com/profile.php?id=1403638709" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: none; ">Michael Ryan</a> likes this.</div></div></li><li class="uiUfiComments uiListItem uiListVerticalItemBorder" style="display: block; border-top-width: 1px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; "><ul class="commentList" style="list-style-type: none; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><li class="uiUfiComment comment_929139 ufiItem ufiItem" style="background-color: rgb(237, 239, 244); border-bottom-width: 1px; border-bottom-style: solid; border-bottom-color: rgb(229, 234, 241); margin-top: 2px; padding-top: 5px; padding-right: 5px; padding-bottom: 4px; padding-left: 5px; "><div class="UIImageBlock clearfix uiUfiActorBlock" style="display: block; zoom: 1; "><a class="actorPic UIImageBlock_Image UIImageBlock_SMALL_Image" href="https://www.facebook.com/profile.php?id=683947889" tabindex="-1" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: none; float: left; margin-right: 8px; "><img class="uiProfilePhoto uiProfilePhotoMedium img" src="https://fbcdn-profile-a.akamaihd.net/hprofile-ak-snc4/186806_683947889_7360352_q.jpg" alt="" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; width: 32px; height: 32px; display: block; " /></a><label class="deleteAction stat_elem UIImageBlock_Ext uiCloseButton uiCloseButton uiCloseButton" for="u213878_1" style="cursor: pointer; color: rgb(102, 102, 102); font-weight: bold; vertical-align: middle; display: inline-block; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; zoom: 1; background-image: url(https://s-static.ak.facebook.com/rsrc.php/z5/r/Yz_2RL5XOEG.png); height: 15px; width: 15px; float: right; overflow-x: hidden; overflow-y: hidden; opacity: 0; "><input title="Remove" type="submit" name="delete[929139]" id="u213878_1" style="font-weight: normal; cursor: pointer; opacity: 0; outline-style: none; outline-width: initial; outline-color: initial; padding-top: 18px; padding-right: 18px; padding-bottom: 18px; padding-left: 18px; "></label><div class="commentContent UIImageBlock_Content UIImageBlock_SMALL_Content" style="display: table-cell; vertical-align: top; width: 10000px; padding-top: 1px; "><a class="actorName" href="https://www.facebook.com/profile.php?id=683947889" hovercard="/ajax/hovercard/user.php?id=683947889" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: none; font-weight: bold; ">David Downie</a> <span jsid="text">You know, I may have thought about this too much. It would appear that red onions cooked in olive oil do not behave in the same way as brown onions cooked in butter. I just waited until it looked light brown, as directed. I didn't see a golden phase at all. Pic on my wall for those interested.</span><div class="commentActions fsm fwn fcg" size="11px" style=" font-weight: normal; color: rgb(128, 128, 128); padding-top: 2px; "><abbr title="Saturday, March 5, 2011 at 5:48pm" date="Fri, 04 Mar 2011 23:48:53 -0800" class="timestamp" style="border-bottom-style: none; border-bottom-width: initial; border-bottom-color: initial; ">19 hours ago</abbr> · <span class="comment_like_929139 fsm fwn fcg" style=" font-weight: normal; color: rgb(128, 128, 128); font-size:11px;"><button class="stat_elem as_link cmnt_like_link" type="submit" name="like_comment_id[929139]" value="929139" title="Like this comment" style=" overflow-x: visible; overflow-y: visible; width: auto; text-align: left; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; cursor: pointer; color: rgb(59, 89, 152); background-position: initial initial; background-repeat: initial initial; font-family:'lucida grande', tahoma, verdana, arial, sans-serif;font-size:11px;"><span class="default_message" style="display: inline; ">Like</span></button> · <i class="cmt_like_icon img sp_3mzc0s sx_315ee9" style="background-image: url(https://s-static.ak.facebook.com/rsrc.php/v1/ze/r/tgCjNDQG0qU.png); display: inline-block; height: 9px; width: 10px; background-position: -12px -65px; background-repeat: no-repeat no-repeat; "></i> <a class="uiTooltip comment_like_button" rel="dialog" href="https://www.facebook.com/browse/?type=likes&id=1576635466966" ajaxify="/ajax/browser/dialog/?type=likes&id=1576635466966" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: none; position: relative; ">1 person</a></span></div></div></div></li><li class="uiUfiComment comment_931986 ufiItem ufiItem" style="background-color: rgb(237, 239, 244); border-bottom-width: 1px; border-bottom-style: solid; border-bottom-color: rgb(229, 234, 241); margin-top: 2px; padding-top: 5px; padding-right: 5px; padding-bottom: 4px; padding-left: 5px; "><div class="UIImageBlock clearfix uiUfiActorBlock" style="display: block; zoom: 1; "><a class="actorPic UIImageBlock_Image UIImageBlock_SMALL_Image" href="https://www.facebook.com/profile.php?id=1403638709" tabindex="-1" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: none; float: left; margin-right: 8px; "><img class="uiProfilePhoto uiProfilePhotoMedium img" src="https://fbcdn-profile-a.akamaihd.net/hprofile-ak-snc4/173685_1403638709_5754772_q.jpg" alt="" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; width: 32px; height: 32px; display: block; " /></a><div class="commentContent UIImageBlock_Content UIImageBlock_SMALL_Content" style="display: table-cell; vertical-align: top; width: 10000px; padding-top: 1px; "><a class="actorName" href="https://www.facebook.com/profile.php?id=1403638709" hovercard="/ajax/hovercard/user.php?id=1403638709" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: none; font-weight: bold; ">Michael Ryan</a> <span jsid="text">Very informative and entertaining David :). Good Afternoon Marcella, Hope your weekend is off to a great start!</span><div class="commentActions fsm fwn fcg" style="font-size: 11px; font-weight: normal; color: rgb(128, 128, 128); padding-top: 2px; "><abbr title="Sunday, March 6, 2011 at 6:20am" date="Sat, 05 Mar 2011 12:20:14 -0800" class="timestamp" style="border-bottom-style: none; border-bottom-width: initial; border-bottom-color: initial; ">7 hours ago</abbr> · <span class="comment_like_931986 fsm fwn fcg" style=" font-weight: normal; color: rgb(128, 128, 128); font-size:11px;"><button class="stat_elem as_link cmnt_like_link" type="submit" name="like_comment_id[931986]" value="931986" title="Like this comment" style=" overflow-x: visible; overflow-y: visible; width: auto; text-align: left; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; cursor: pointer; color: rgb(59, 89, 152); background-position: initial initial; background-repeat: initial initial; font-family:'lucida grande', tahoma, verdana, arial, sans-serif;font-size:11px;"><span class="default_message" style="display: inline; ">Like</span></button></span></div></div></div></li><li class="uiUfiComment comment_933428 ufiItem ufiItem" style="background-color: rgb(237, 239, 244); border-bottom-width: 1px; border-bottom-style: solid; border-bottom-color: rgb(229, 234, 241); margin-top: 2px; padding-top: 5px; padding-right: 5px; padding-bottom: 4px; padding-left: 5px; "><div class="UIImageBlock clearfix uiUfiActorBlock" style="display: block; zoom: 1; "><a class="actorPic UIImageBlock_Image UIImageBlock_SMALL_Image" href="https://www.facebook.com/profile.php?id=1567999558" tabindex="-1" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: none; float: left; margin-right: 8px; "><img class="uiProfilePhoto uiProfilePhotoMedium img" src="https://fbcdn-profile-a.akamaihd.net/hprofile-ak-snc4/49549_1567999558_6206_q.jpg" alt="" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; width: 32px; height: 32px; display: block; " /></a><div class="commentContent UIImageBlock_Content UIImageBlock_SMALL_Content" style="display: table-cell; vertical-align: top; width: 10000px; padding-top: 1px; "><a class="actorName" href="https://www.facebook.com/profile.php?id=1567999558" hovercard="/ajax/hovercard/user.php?id=1567999558" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: none; font-weight: bold; ">Marcella Hazan</a> <span jsid="text"><div id="id_4d72ff7ac57428316677659" class="text_exposed_root text_exposed" style="display: inline; ">Let us assume we are talking about sautéing, and not sweating, which is a different technique, and let us also assume that the internal color of the onion when raw is white. When it cooks in an uncovered pan in whatever fat you are using, t<span class="text_exposed_show" style="display: inline; ">he first phase will see it turn from flat white to translucent. Some people think it is already done. For Italian cooking, it is not. As you continue cooking and stirring, it acquires a deeper hue than it had originally, and that hue may be described as golden. For most dishes I prefer to continue cooking it until its color resembles that of a pale nut shell or dark blond wood. Depending on what you are making, it may now be ready. If you want a fuller release of the onion's flavor so that it may more intensely be transferred to the other ingredients that are to follow, continue cooking until is a medium to dark brown, but obviously not charred. The process may take from 5 to 8 minutes, depending on how fine the onion has been cut, on how much room it has in the pan, on how efficient is the heat conduction ability of the pan, and how the flame is regulated. I prefer a steady, but not excessively brisk simmer, but other cooks may like to use faster heat.<br /><br />I can see the golden phase, and you cannot. What of it? Just be a cook, David, and develop a sense of when the onion is ready. A little less analysis, a little more instinct.</span></div></span><div class="commentActions fsm fwn fcg" style="font-size: 11px; font-weight: normal; color: rgb(128, 128, 128); padding-top: 2px; "><abbr title="Sunday, March 6, 2011 at 1:28pm" date="Sat, 05 Mar 2011 19:28:35 -0800" class="timestamp" style="border-bottom-style: none; border-bottom-width: initial; border-bottom-color: initial; ">11 minutes ago</abbr> · <span class="comment_like_933428 fsm fwn fcg" style=" font-weight: normal; color: rgb(128, 128, 128); font-size:11px;"><button class="stat_elem as_link cmnt_like_link" type="submit" name="like_comment_id[933428]" value="933428" title="Like this comment" style=" overflow-x: visible; overflow-y: visible; width: auto; text-align: left; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; cursor: pointer; color: rgb(59, 89, 152); background-position: initial initial; background-repeat: initial initial; font-family:'lucida grande', tahoma, verdana, arial, sans-serif;font-size:11px;"><span class="default_message" style="display: inline; ">Like</span></button></span></div></div></div></li><li class="uiUfiComment ufiItem" id="optimistic_comment_4277656106_0" style="background-color: rgb(237, 239, 244); border-bottom-width: 1px; border-bottom-style: solid; border-bottom-color: rgb(229, 234, 241); margin-top: 2px; padding-top: 5px; padding-right: 5px; padding-bottom: 4px; padding-left: 5px; "><div class="UIImageBlock clearfix uiUfiActorBlock" style="display: block; zoom: 1; "><a class="actorPic UIImageBlock_Image UIImageBlock_SMALL_Image" href="https://www.facebook.com/profile.php?id=683947889" tabindex="-1" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: none; float: left; margin-right: 8px; "><img class="uiProfilePhoto uiProfilePhotoMedium img" src="https://fbcdn-profile-a.akamaihd.net/hprofile-ak-snc4/186806_683947889_7360352_q.jpg" alt="" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; width: 32px; height: 32px; display: block; " /></a><label class="UIImageBlock_Ext uiCloseButton uiCloseButton uiCloseButton" for="u213878_2" style="cursor: pointer; color: rgb(102, 102, 102); font-weight: bold; vertical-align: middle; display: inline-block; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; zoom: 1; background-image: url(https://s-static.ak.facebook.com/rsrc.php/z5/r/Yz_2RL5XOEG.png); height: 15px; width: 15px; float: right; overflow-x: hidden; overflow-y: hidden; "><input title="Remove" type="submit" id="u213878_2" style="font-weight: normal; cursor: pointer; opacity: 0; outline-style: none; outline-width: initial; outline-color: initial; padding-top: 18px; padding-right: 18px; padding-bottom: 18px; padding-left: 18px; "></label><div class="commentContent UIImageBlock_Content UIImageBlock_SMALL_Content" style="display: table-cell; vertical-align: top; width: 10000px; padding-top: 1px; "><a class="actorName" href="https://www.facebook.com/profile.php?id=683947889" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: none; font-weight: bold; ">David Downie</a> <span>Thank you Marcella. Sometimes I think I am not very good with colour. I also have trouble spotting things right in front of me in the kitchen, such as the cheese grater. As for the onion, I can see the golden phase when I cook a brown onion in butter, but have trouble with a red onion. Perhaps it is all in my mind. I am much more instinctive a cook than I was when I began, but I do like to think about things as well. It could be my training.<br /><br />My Madhur Jaffrey stew turned out very nicely in the end, golden onion or not. It is amazing how many dishes may be cooked with lamb shoulder, at least to me. I have a few I cook regularly now, and they are all different and delicious. I think it is my favourite cut of meat, so far.</span><div class="commentActions fsm fwn fcg" style="font-size: 11px; font-weight: normal; color: rgb(128, 128, 128); padding-top: 2px; "><span class="uiUfiFailureHide"><abbr title="Sunday, March 6, 2011 at 1:28pm" date="Sat, 05 Mar 2011 19:28:58 -0800" class="timestamp" style="border-bottom-style: none; border-bottom-width: initial; border-bottom-color: initial; ">2 seconds ago</abbr></span></div></div></div></li></ul></li></ul></form></div></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1409255938428730063.post-9682791003316508192011-03-02T20:57:00.005+10:002011-03-02T21:10:34.777+10:00Lemon risotto<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSkI2yAFwiqVXZGIep954bxO1TC508lgeRiVli23__lPM-E12_cpuHSYzi697BDndCt5r0XOlqU9PIs6D1rfSRI5e8u93cdCspX-hAcOtjC8UJJEWCD7J11-y90YAipw9fTBZ_9wnnySlN/s1600/photo-2.JPG"><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSkI2yAFwiqVXZGIep954bxO1TC508lgeRiVli23__lPM-E12_cpuHSYzi697BDndCt5r0XOlqU9PIs6D1rfSRI5e8u93cdCspX-hAcOtjC8UJJEWCD7J11-y90YAipw9fTBZ_9wnnySlN/s400/photo-2.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5579436252503782930" /></a>Well I have been working my way through Giuliano Hazan's risotto recipes. Tonight was lemon risotto, from his <i>How to Cook Italian. </i>It all went to plan, and while not perhaps as mind bending as the classic porcini, or the butternut pumpkin, it was delicious all the same, and each bright, citrusy mouthful appreciated by the grateful diners. <div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr1PB9j8TcDPfFs_ugS6juirTJyOMLYuWEWIjXwQkVUCIm-8xEqgD4qbYIsyPOEmHmyZilk_TYH7nQI9jGFywnQucG_47uZyw5yX0u-LphxpAL6VMLnFEiFtYxUQ__el-c-LXBqj6h6MXU/s1600/photo-4.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr1PB9j8TcDPfFs_ugS6juirTJyOMLYuWEWIjXwQkVUCIm-8xEqgD4qbYIsyPOEmHmyZilk_TYH7nQI9jGFywnQucG_47uZyw5yX0u-LphxpAL6VMLnFEiFtYxUQ__el-c-LXBqj6h6MXU/s400/photo-4.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5579436247470459874" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMpv5wNcfA_ReDmCQpv2Fi0q6wBkwOppbsR9GJDZBOLZPDOCXvoMPg0MejqNztDAl7CTZlsajaxbf_1d_jfU1RsZ41QwR6TKLDxFp0hlPok_Ui8m2uLG5mB5mSG24EkPDBVwA7uzbpOnIW/s1600/photo-5.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMpv5wNcfA_ReDmCQpv2Fi0q6wBkwOppbsR9GJDZBOLZPDOCXvoMPg0MejqNztDAl7CTZlsajaxbf_1d_jfU1RsZ41QwR6TKLDxFp0hlPok_Ui8m2uLG5mB5mSG24EkPDBVwA7uzbpOnIW/s400/photo-5.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5579436240957532018" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></a></div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaVHRGdzoJSfM7bbyPEPC-8vQQR1o7Gp3IxEVXR4teSAruyrDRJlcNVWNFkSgF7wiH10yRqUKFU-HyEXwK-R5UNN9fz6F8YlnirIuVVygE9Iz_RFqQLmP_D1wS75j51cGsdBVHmGN5hiJF/s1600/photo-3.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaVHRGdzoJSfM7bbyPEPC-8vQQR1o7Gp3IxEVXR4teSAruyrDRJlcNVWNFkSgF7wiH10yRqUKFU-HyEXwK-R5UNN9fz6F8YlnirIuVVygE9Iz_RFqQLmP_D1wS75j51cGsdBVHmGN5hiJF/s400/photo-3.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5579436245308791890" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1-KCaUonJKwVmLo-cGlbzPlpTuICo66fUJJ_lAKe_K_UdKiuncJR6qE399Mo1DdJtjDRQafpN23bWLmKDLjNHmEyZrB_t8ZN4zJbl8IFHFDKeVhjIOqOaXflGmejfw8qhwASDYB1wl3w2/s1600/photo-6.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1-KCaUonJKwVmLo-cGlbzPlpTuICo66fUJJ_lAKe_K_UdKiuncJR6qE399Mo1DdJtjDRQafpN23bWLmKDLjNHmEyZrB_t8ZN4zJbl8IFHFDKeVhjIOqOaXflGmejfw8qhwASDYB1wl3w2/s400/photo-6.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5579436234890612018" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></a><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSkI2yAFwiqVXZGIep954bxO1TC508lgeRiVli23__lPM-E12_cpuHSYzi697BDndCt5r0XOlqU9PIs6D1rfSRI5e8u93cdCspX-hAcOtjC8UJJEWCD7J11-y90YAipw9fTBZ_9wnnySlN/s400/photo-2.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5579436252503782930" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div> </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1409255938428730063.post-53757882546118241392011-02-21T06:05:00.005+10:002011-02-21T06:11:58.886+10:00Marcella and MushroomsMarcella has made some observations about porcini mushrooms, and also confirmed I can quote her. What a wonderfully kind and generous woman she is. The reference to 56 years is because in 1 month I will have been cooking Hazan food for 2 years. <div><span class="Apple-style-span" style="color:#FFFFFF;"><br /></span></div><div><div><span class="Apple-style-span" style="font-family:'lucida grande', tahoma, verdana, arial, sans-serif;font-size:13px;"><span class="Apple-style-span" style="color:#FFFFFF;">Ciao Davide!<br /><br />I am so glad you came around to making risotto with dried porcini. The best-kept secret about fresh mushrooms is that in scent and flavor they are quite mild, or to be charitable, subtle. Their great function is as vehicles, fabulous carriers of olive oil, chili pepper, garlic, parsley, very good tomatoes. In the case of porcini however, once they are dried, they are themselves the presence. They are in a league with the potent fragrances of chocolate (when the beans are being ground), coffee (when it is being brewed), tellicherry pepper (when it is being cracked), garlic and onion (when they are being sauteed), and bread (when it is being baked).<br /><br />You have a long way to catch up with me. I have been cooking Hazan food for 56 years. But I shall never blog about it. As far as your blog, which I don't follow, I am hereby giving you blanket permission to cite any thing I put into our correspondence. If it lasts long enough, you are free to use it in a food memoir of your own if you ever want to write one.<br /><br />Ciao, ciao. Marcella</span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande', tahoma, verdana, arial, sans-serif;font-size:100%;color:#333333;"><span class="Apple-style-span" style="font-size:13px;"><br /></span></span></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1409255938428730063.post-52481418723130007062011-02-20T19:32:00.004+10:002011-02-20T19:38:37.587+10:00Rack of lamb with mint<div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM9ziKqKu_H9dY8FM_18_Ok4-LqrUgUl869hP9JKKEkCqzeKWCQ2yxmwMG86eRQBw0UhcC7uKa0MvjZ1WwePpnFZArhufPQdE6PdDnbJfuZqXtoxfxJvUhaCYeKrCT_0d_KNMly-1Khph2/s400/IMG00297-20110220-1904.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5575703359160270914" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY-eWZu_z6NOmZ8AcKOjgV0Gd93tZVKS5dmYUH_96UHHowZCRUwMMrYQQOfkyct8zucLo8waKTCOSrVFAsz7GFKSuFVz_DRuiPaRjIGsF7esvDG6LEijciJOIVvc6XJqnaCm3I8PS4PkAA/s1600/IMG00298-20110220-1910.jpg"></a>Well we have eaten well today. Risotto for lunch, rack of lamb with mint and garlic for dinner (along with a nice salad). This is from Giulano Hazan's <i>How to Cook Italian</i>.<div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimRmW-xxin5tBTpdrmjQ2gSa0mxGRdcywv_WrXzywF2SyNvMxuf82iDGzSDgK1lYqTWj_U249RiozSwIuqu8Xspwgf1NeB3zkwW1ibbaTiT-3War3MlGKCNXhaqxsiu1reJg_LrSbBiqYG/s1600/IMG00296-20110220-1816.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimRmW-xxin5tBTpdrmjQ2gSa0mxGRdcywv_WrXzywF2SyNvMxuf82iDGzSDgK1lYqTWj_U249RiozSwIuqu8Xspwgf1NeB3zkwW1ibbaTiT-3War3MlGKCNXhaqxsiu1reJg_LrSbBiqYG/s400/IMG00296-20110220-1816.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5575703360035931378" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a></div><div>The surprise was the juices on the roasting tray which were utterly delicious. I cooked it for 40 minutes at 220 degrees. Total prep time was about 5 minutes.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY-eWZu_z6NOmZ8AcKOjgV0Gd93tZVKS5dmYUH_96UHHowZCRUwMMrYQQOfkyct8zucLo8waKTCOSrVFAsz7GFKSuFVz_DRuiPaRjIGsF7esvDG6LEijciJOIVvc6XJqnaCm3I8PS4PkAA/s400/IMG00298-20110220-1910.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5575703356066440498" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>This one will be back. </div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1409255938428730063.post-83408447714857817172011-02-20T14:15:00.016+10:002011-02-20T16:54:35.521+10:00Porcini risotto<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKFLXcYg-k9osLWyZs68tCUxmutU3_LbWwiWKu-H7cemtc4za-CoDbNC1EtcCgFUY4JLemngCoGvRX3gaUA69zgB_iDSkosryjTMIAITCu7gjYcTwBtFr84Vo8j27uiQ8k_gL93wWfypeh/s1600/IMG00293-20110220-1343.jpg"></a><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh24mlpquySMgdamWUz5a3_tv8CgeaTZa5eM0NJEFvoFe5c6Qym7AHmxfgIDum7ZBKicwcvRbUmb4XnUsMIHhTK3lK5KYVBc9s5mkNEFP5jxTWhxDk92PrhbzmjMeS7c9ao1xTdl7K0OkIU/s1600/IMG00294-20110220-1404.jpg"></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjclyRM7G5cKqDt3aoatS7nm40zxPEsd3sYEDsWFpxyVvnhB_YlPBovjXbbgPlQ9ca3zVycVirjUuekzSnYbfpF-S_nZotHbpXdIvW4-oeFsCmYi0O6ACxpXJF0Y3sOEk5yXwgxYNvDBie4/s1600/IMG00295-20110220-1406.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjclyRM7G5cKqDt3aoatS7nm40zxPEsd3sYEDsWFpxyVvnhB_YlPBovjXbbgPlQ9ca3zVycVirjUuekzSnYbfpF-S_nZotHbpXdIvW4-oeFsCmYi0O6ACxpXJF0Y3sOEk5yXwgxYNvDBie4/s400/IMG00295-20110220-1406.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5575623790245356514" /></a><div style="text-align: left;"><br /></div>Did I tell you that I have absolutely, unconditionally and permanently fallen in love with risotto?<div><br /></div><div>I couldn't even cook it before I started this quest. In fact, I couldn't cook it successfully until Marcella herself told me how to cook it on facebook. </div><div><br /></div><div>Hazan risotto, on song, is insane. It is magical. It is comforting. Exotic. Familiar at the same time. Moreish. Delightful. Intoxicating. </div><div><br /></div><div>This is risotto with porcini mushrooms. I didn't really want to make it, as I prefer fresh food to dried. But Marcella has called this dish a classic of monumental statute, so I decided to give it a go. </div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Zvb2VaY2kgt12IvvZoQft_7Oi891YomXa1omr9ll2p7d3GbQBFlUKAOHh482g2A_KsYcoiJj5U7CpXyLKJEV8_H0K25lI-LHfumN2iMZdHko4moQvQurkltOQFiGiwKilVqoRKrMXhII/s400/IMG00289-20110220-1241.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5575623782116853874" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>And give it a go I did. I'm following Giulano Hazan's instructions on risotto from <i>How to Cook Italian</i>, as they are similar to Marcella's modern instructions on facebook, and I like that there is no vegetable oil or tablespoons of anything. Just butter and onion halves. </div><div><br /></div><div>The only Marcella tip I used on this one was to soak the mushrooms for 30 minutes rather than 15. </div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUmYPpW7LZZEqJBLYR_UNJirpCbr_Gk5_YojYdWWEDF13kTCYfuzb2PB1fUra2LS4_he0hjMHWxMGSDW1AXqa78sO8hk4dZaPMaRLOGmHR-I9DqvvSRWFZDvv1IX3QhgJWq2on4lS6z9Rq/s400/IMG00290-20110220-1244.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5575623784319660642" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>Other than that I was away with the now very familar routine of butter, onions (make sure they are cooked properly!), vegetable, rice, broth and more butter and parmesan. </div><div><br /></div><div>The mushrooms are exotic looking. They smell of the woods - somewhere you can't go. I was a little concerned as I'm sure i've used this in a chicken dish and it didn't work for me. I was worried the flavour would be too strong. </div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKFLXcYg-k9osLWyZs68tCUxmutU3_LbWwiWKu-H7cemtc4za-CoDbNC1EtcCgFUY4JLemngCoGvRX3gaUA69zgB_iDSkosryjTMIAITCu7gjYcTwBtFr84Vo8j27uiQ8k_gL93wWfypeh/s1600/IMG00293-20110220-1343.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKFLXcYg-k9osLWyZs68tCUxmutU3_LbWwiWKu-H7cemtc4za-CoDbNC1EtcCgFUY4JLemngCoGvRX3gaUA69zgB_iDSkosryjTMIAITCu7gjYcTwBtFr84Vo8j27uiQ8k_gL93wWfypeh/s400/IMG00293-20110220-1343.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5575627153152491522" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a></div><div>But it came together as I stirred. Creamy from the rice. Mushroomy from the mushroom water. Meat brothy from the meat broth. And the final, magical step with the butter and parmesan that has a long name starting with M that I can't recall. It transformed it into something very special indeed.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh24mlpquySMgdamWUz5a3_tv8CgeaTZa5eM0NJEFvoFe5c6Qym7AHmxfgIDum7ZBKicwcvRbUmb4XnUsMIHhTK3lK5KYVBc9s5mkNEFP5jxTWhxDk92PrhbzmjMeS7c9ao1xTdl7K0OkIU/s400/IMG00294-20110220-1404.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5575625748646737906" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div><div>We ooed and arred as we ate this one. It was exotic and delicious. Not a grain of rice escaped. We were on a porcini high - we had never tasted anything like it. </div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjclyRM7G5cKqDt3aoatS7nm40zxPEsd3sYEDsWFpxyVvnhB_YlPBovjXbbgPlQ9ca3zVycVirjUuekzSnYbfpF-S_nZotHbpXdIvW4-oeFsCmYi0O6ACxpXJF0Y3sOEk5yXwgxYNvDBie4/s400/IMG00295-20110220-1406.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5575623790245356514" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>I'll certainly be cooking this again. </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1409255938428730063.post-41162682967615209492011-02-19T18:25:00.008+10:002011-02-19T18:46:19.006+10:00Pork loin with leeks<div style="text-align: center;"><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQPsqfCz1xz3f01nK_d2SO9rcb-KjtW1f0D9ZxIj0puM-qkhXwYdeeBQ8mXaVw63qkNre_J2BH9dSaCfXDtfZ74J2QHUMP_FtQYrIyJY4aqWHx4BaeQ4t2rsXHFJBIL8vv0tfPSRSHg_8l/s400/IMG00288-20110219-1754.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5575316741770179554" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div></div>I'm on a bit of a pork roll. I never used to cook pork. My brother does, in an open fire pit. And it is delicious. But I never do. Not many people do really. And if they do, it is with crackling. Nobody I know cooks it on the stove. <div><br /></div><div>Except myself and the Hazans. </div><div><br /></div><div>Like chicken, then lamb, then risotto, now that I've discovered it I'm enjoying cooking my through all of the Hazan pork recipes that take my fancy. To recap highlights have been:</div><div><br /></div><div>- Pork and Vinegar (<i>Essentials</i>); </div><div>- Pork with Apples and Plumbs (<i>How to Cook Italian</i>); and</div><div>- Pork with Cabbage (<i>Every Night Italian</i>).</div><div><br /></div><div>The glaring omission from all of this, of course, is Marcella's famous Pork with Milk. I'm trying to psyche myself up to that one.</div><div><br /></div><div>Anyway, I have loved them all. The apples and plumbs one was an obvious hit - who doesn't like a sweet fruit sauce with pork? The vinegar and bay leaves was a real surprise, with a flavour that we didn't expect, but that was sophisticated and delicious. The cabbage was mopped up to the last drop. </div><div><br /></div><div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVbooOt1eFCbyyLUyJqyjTyPcOqDPzUbSmj3zDvAHJSixjN9hNOSli4M6x0cFgMXHXyr2O8HSGKj0_c6Flg4vtc3U9rNu2o6Hu1iluwS1_dRwnzPXgAl_GsT0ciYzYOI2SKeyG98TqmZ6i/s400/IMG00283-20110219-1405.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5575316547295387570" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div></div><div>But onto leeks (from <i>How to Cook Italian</i>). The process is like the others. It is a very simple way to cook pork. I was worried I had too many leeks, but it was fine, as it turns out. </div><div><br /></div><div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHaqDvS9agjRNvNN3lK6jTeJ0iXda8wscqN9GPq2nBIkWvIEkrlv926GKdysZGaGCSQz5NYxbCw9ZPTwXGaWNWwMh1U7_Eq1gAdJ8ylBVY5cpzVoR2kb8H37Czl87pBPnjWYvLgWvS4f79/s400/IMG00284-20110219-1435.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5575316561704032418" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>I kept cooking for a little longer than was called for, to ensure the leeks turned into a delicious sauce and were no longer recognisable as bits of leek. </div><div><br /></div><div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5AtKqHyaLBMSx2L2JdN65eOmsKeFcTxgobEjwJeWDagWE-0v5YKM7HnXahNptXjrmZkz7Ge67ZzRokXzx51NhpG22ez4Z1inYygTQoMEvvRecQKKZrROd4QbYgGSQY1IONOLgeik3GOrj/s400/IMG00285-20110219-1742.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5575316562134033858" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>And how was it? For me, it was very good, but not quite as delicious as the others. The pork tasted of well pork (which is a good thing) and the leeks were a delicious leeky sauce like an onion sauce but without the sweetness. I'd cook it again for the hell of it if I spotted some leeks. </div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqiS5Vxty7tXxFN8yHsfHx5HdJ5VQioVQxb3Yry-u2sQII8YAdkgcIDrnreK3HV49PhyphenhyphenC5f3OC2aJExE6NplxZjA0CMJBtaQRINT_Z3MNOVcjLUKEnM5GmAG4cfQ7YPGc1qCOGhDyId_Zb/s400/IMG00287-20110219-1752.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5575316564142372402" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>We certainly got into it. </div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQPsqfCz1xz3f01nK_d2SO9rcb-KjtW1f0D9ZxIj0puM-qkhXwYdeeBQ8mXaVw63qkNre_J2BH9dSaCfXDtfZ74J2QHUMP_FtQYrIyJY4aqWHx4BaeQ4t2rsXHFJBIL8vv0tfPSRSHg_8l/s400/IMG00288-20110219-1754.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5575316741770179554" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>As a side, I had a productive Hazan Saturday afternoon, also cooking:</div><div>- Tuscan Ragu (double batch) (<i>How to Cook Italian</i>) - to freeze; </div><div>- Meat Broth for risotto (<i>Marcella Says</i>) - also to freeze; and</div><div>- Roast chicken with rosemary and garlic (<i>How to Cook Italian</i>) - in the fridge.</div><div><br /></div><div>It is a point Marcella makes in an earlier book. If you are cooking for a few hours, why not do a few dishes at once. That makes your life easier down the track.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1409255938428730063.post-54548534604242959772011-02-13T05:55:00.000+10:002011-02-13T05:56:53.541+10:00RisottoIf you couldn't read the prior post, I said:<br /><br /><br />Dear MarcellaI thought of you watching Top Chef these last couple of weeks. One chef used cream in his risotto, to make it creamy, and clearly that would make any student of yours upset. Then Tom Colicchio said that if a risotto is not runny then it is not risotto. He went to write: "Risotto should be soupy. If you go to Italy, you'll... be served it that way; ditto, a good Italian restaurant here...The starch should go into the stock and the risotto should run on a flat plate and not hold its form at all." My risotto, which I learnt from your writings, holds its form. I'm not sure if it should, according to others, but I like it. Regards David<br /><br />And Marcella said:<br /><br /><br />Ciao David,American chefs who go to Italy suffer from a Moses complex, they are always coming down from the mount with a tablet of rules for the unlearned. What he should have said is, "If you go to Venice ...". Yes, our Venetian risotto, w...hile not quite soupy unless it's made with peas, is indeed runny, and of course we love it. But in Bologna and in Piedmont, risotto is firmly clingy and it is not less delicious. As for the chef who adds cream, well, follow my example, pay no attention to chefs.Ciao, ciao. MarcellaUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-1409255938428730063.post-72946313509395461392011-02-12T04:50:00.002+10:002011-02-12T05:04:50.063+10:00Risotto<span class="Apple-style-span" style=" color: rgb(51, 51, 51); font-family:'lucida grande', tahoma, verdana, arial, sans-serif;font-size:11px;"><a class="actorPhoto UIImageBlock_Image UIImageBlock_MED_Image" tabindex="-1" href="http://www.facebook.com/profile.php?id=683947889" ft="{"type":"actr-profile-pic"}" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: underline; float: left; margin-right: 10px; "><img class="uiProfilePhoto profilePic uiProfilePhotoLarge img" src="http://profile.ak.fbcdn.net/hprofile-ak-snc4/161749_683947889_5371591_q.jpg" alt="" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; width: 50px; height: 50px; display: block; " /></a><div class="storyInnerContent UIImageBlock_Content UIImageBlock_MED_Content" style="display: table-cell; vertical-align: top; width: 10000px; "><h6 class="uiStreamMessage" ft="{"type":"msg"}" style=" color: rgb(0, 0, 0); margin-top: 0px; margin-right: 0px; margin-bottom: 5px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; word-wrap: break-word; font-weight: normal; font-size:13px;"><div class="actorDescription" style="padding-bottom: 3px; "><span class="actorName" style="font-weight: bold; "><a href="http://www.facebook.com/profile.php?id=683947889" hovercard="/ajax/hovercard/user.php?id=683947889" style="cursor: pointer; text-decoration: none; "><span class="Apple-style-span" style="color:#FFFFFF;">David Downie</span></a><span class="Apple-style-span" style="color:#FFFFFF;"><i class="mhs img sp_8dfqpl sx_9dacb0" style="margin-left: 5px; margin-right: 5px; background-image: url(http://static.ak.fbcdn.net/rsrc.php/zu/r/cabTjYBoC02.png); display: inline-block; height: 9px; width: 11px; background-position: -118px -91px; background-repeat: no-repeat no-repeat; "></i></span><a href="http://www.facebook.com/profile.php?id=1567999558" hovercard="/ajax/hovercard/user.php?id=1567999558" style="cursor: pointer; text-decoration: none; "><span class="Apple-style-span" style="color:#FFFFFF;">Marcella Hazan</span></a></span></div><span class="messageBody" style="line-height: 14px; "><div id="id_4d5584ed3d66f9196220865" class="text_exposed_root text_exposed" style="display: inline; "><span class="Apple-style-span" style="color:#FFFFFF;">Dear Marcella<br />I thought of you watching Top Chef these last couple of weeks. One chef used cream in his risotto, to make it creamy, and clearly that would make any student of yours upset. Then Tom Colicchio said that if a risotto is not runny then it is not risotto. He went to write: "Risotto should be soupy. If you go to Italy, you'll</span><span class="text_exposed_show" style="display: inline; "><span class="Apple-style-span" style="color:#FFFFFF;"> be served it that way; ditto, a good Italian restaurant here...The starch should go into the stock and the risotto should run on a flat plate and not hold its form at all." My risotto, which I learnt from your writings, holds its form. I'm not sure if it should, according to others, but I like it. Regards David</span></span></div></span></h6><form rel="async" class="live_1547525019223 commentable_item autoexpand_mode" method="post" action="http://www.facebook.com/ajax/ufi/modify.php" live="{"seq":816628}" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span><span class="uiStreamSource" style="color: rgb(153, 153, 153); "><a href="http://www.facebook.com/permalink.php?story_fbid=1547525019223&id=683947889" style="cursor: pointer; color: rgb(153, 153, 153); text-decoration: none; "><abbr title="Friday, February 11, 2011 at 6:19am" date="Thu, 10 Feb 2011 12:19:29 -0800" class="timestamp" style="border-bottom-style: none; border-bottom-width: initial; border-bottom-color: initial; ">22 hours ago</abbr></a></span> · <span class="UIActionLinks UIActionLinks_bottom" ft="{"type":"action"}" style="color: rgb(153, 153, 153); "><button class="like_link stat_elem as_link" title="Like this item" type="submit" name="like" style=" overflow-x: visible; 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padding-top: 2px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; width: 398px; "><li class="ufiNub uiListItem uiListVerticalItemBorder" style="display: block; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; margin-bottom: -2px; margin-top: 0px; "><i style="background-image: url(http://static.ak.fbcdn.net/rsrc.php/z7/r/UvyvLtJTQzO.png); display: block; height: 5px; margin-left: 17px; width: 9px; background-repeat: no-repeat no-repeat; "></i></li><li class="uiUfiComments uiListItem uiListVerticalItemBorder" style="display: block; border-top-width: 1px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; "><ul class="commentList" style="list-style-type: none; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><li class="uiUfiComment comment_816628 ufiItem ufiItem" style="background-color: rgb(237, 239, 244); border-bottom-width: 1px; border-bottom-style: solid; border-bottom-color: rgb(229, 234, 241); margin-top: 2px; padding-top: 5px; padding-right: 5px; padding-bottom: 4px; padding-left: 5px; "><div class="UIImageBlock clearfix uiUfiActorBlock" style="display: block; zoom: 1; "><a class="actorPic UIImageBlock_Image UIImageBlock_SMALL_Image" href="http://www.facebook.com/profile.php?id=1567999558" tabindex="-1" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: none; float: left; margin-right: 8px; "><img class="uiProfilePhoto uiProfilePhotoMedium img" src="http://profile.ak.fbcdn.net/hprofile-ak-snc4/49549_1567999558_6206_q.jpg" alt="" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; width: 32px; height: 32px; display: block; " /></a><div class="commentContent UIImageBlock_Content UIImageBlock_SMALL_Content" style="display: table-cell; vertical-align: top; width: 10000px; padding-top: 1px; "><a class="actorName" href="http://www.facebook.com/profile.php?id=1567999558" hovercard="/ajax/hovercard/user.php?id=1567999558" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: none; font-weight: bold; ">Marcella Hazan</a> <span jsid="text"><div id="id_4d5584ed3da643917630922" class="text_exposed_root text_exposed" style="display: inline; ">Ciao David,<br />American chefs who go to Italy suffer from a Moses complex, they are always coming down from the mount with a tablet of rules for the unlearned. What he should have said is, "If you go to Venice ...". Yes, our Venetian risotto, w<span class="text_exposed_show" style="display: inline; ">hile not quite soupy unless it's made with peas, is indeed runny, and of course we love it. But in Bologna and in Piedmont, risotto is firmly clingy and it is not less delicious. As for the chef who adds cream, well, follow my example, pay no attention to chefs.<br />Ciao, ciao. Marcella</span></div></span><div class="commentActions fsm fwn fcg" style="font-size: 11px; font-weight: normal; color: rgb(128, 128, 128); padding-top: 2px; "><abbr title="Saturday, February 12, 2011 at 3:17am" date="Fri, 11 Feb 2011 09:17:02 -0800" class="timestamp" style="border-bottom-style: none; border-bottom-width: initial; border-bottom-color: initial; ">about an hour ago</abbr> · <span class="comment_like_816628 fsm fwn fcg" style=" font-weight: normal; color: rgb(128, 128, 128); font-size:11px;"><button class="stat_elem as_link cmnt_like_link" type="submit" name="like_comment_id[816628]" value="816628" title="Like this comment" style=" overflow-x: visible; overflow-y: visible; width: auto; text-align: left; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; cursor: pointer; color: rgb(59, 89, 152); background-position: initial initial; background-repeat: initial initial; font-family:'lucida grande', tahoma, verdana, arial, sans-serif;font-size:11px;"><span class="default_message" style="display: inline; ">Like</span></button></span></div></div></div></li></ul></li></ul></form></div></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1409255938428730063.post-5916310024797517682011-02-06T19:03:00.010+10:002011-02-06T19:35:13.209+10:00Pumpkin risotto<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiItv09Ea1U7gWyRgk8XJcNN-XNnXKbppG1v4YWdcRcKe0w4l8oBboxWVdY34PvX9z1RJsftQnAhZhJnG-eGb-C6bKM8g7gLfKl9YxiDe92hi2ewBaP554iK-8sQKW4xkcbIoU9vnyezkd7/s1600/IMG00279-20110206-1846.jpg"></a><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgobW09aVX06Dj5Pt1ADl38pcvB3shlncG7UuyDkio7ftsbVL9s-kQlrXk8I4HSZqWsZ2F1Ln7eoz62UAaKq2kii2ODv43MihJ7vC3RWHbZBbxPI7nK9szvbWL0guQFzpYbXr3D0yUTe8nG/s1600/180514_10150139539221154_579071153_8443240_5791450_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgobW09aVX06Dj5Pt1ADl38pcvB3shlncG7UuyDkio7ftsbVL9s-kQlrXk8I4HSZqWsZ2F1Ln7eoz62UAaKq2kii2ODv43MihJ7vC3RWHbZBbxPI7nK9szvbWL0guQFzpYbXr3D0yUTe8nG/s400/180514_10150139539221154_579071153_8443240_5791450_n.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5570501794391226610" /></a><div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><u><br /></u></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgobW09aVX06Dj5Pt1ADl38pcvB3shlncG7UuyDkio7ftsbVL9s-kQlrXk8I4HSZqWsZ2F1Ln7eoz62UAaKq2kii2ODv43MihJ7vC3RWHbZBbxPI7nK9szvbWL0guQFzpYbXr3D0yUTe8nG/s1600/180514_10150139539221154_579071153_8443240_5791450_n.jpg"></a>I didn't bother to shop today. Too knackered. It was a case of what's around the house, as we got hungry. An eggplant was spotted and baked for afternoon tea. Risotto was the verdict for dinner.<div><br /></div><div>I had a look at my new crisper to see if the asparagus was still around. It had mysteriously disappeared. I spotted half a pumpkin (butternut squash) left over from Giuliano Hazan's wonderful pumpkin and bacon pasta (<i>30 Minute Pasta</i>) eaten earlier in the week.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtexT1Zii17w2IClVSD6pQOUxfCvZgE1CRjzOPb0t0sq1S5Kzf-h8bJuOiLt8gWHkg0hPsFIterHLjQjHj9kDL8dVNZpUn2SVLsvzmNunHdCXnzWHV0rVm6YvsjPczzKAr5hAPtnypEBlH/s400/IMG00275-20110206-1756.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5570502099864454978" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>I recalled a pumpkin risotto and tracked down the recipe from his <i>Every Night Italian</i>. Thankfully I had some <i>Marcella Says</i> meat broth in the freezer, and before I knew it I was settling into the now familiar risotto routine of cooking the onion well, adding the vegetable and then finishing with the rice stirring (and then really finishing with the butter and parmesan at the end). </div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix3z7iRGVR8L-HaBSbatb1grJoohJGVJL_pNiNJSOW2LLWc6QE9LEVa0Ivz8VZ1qoKFmNqOmBWeQiuF9PCbNf2XZzySGQuooYDqG5ofd7UUE1806l_deNzu3ujUqsOMqbR_B5RNUjFEech/s400/IMG00276-20110206-1806.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5570502094812024338" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><br /></div><div>It was an absolute cracker. It looked like a painting. It tasted of the most wonderful creamy pumpkin, and was consumed with much life affirming and trouble easing pleasure.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiItv09Ea1U7gWyRgk8XJcNN-XNnXKbppG1v4YWdcRcKe0w4l8oBboxWVdY34PvX9z1RJsftQnAhZhJnG-eGb-C6bKM8g7gLfKl9YxiDe92hi2ewBaP554iK-8sQKW4xkcbIoU9vnyezkd7/s400/IMG00279-20110206-1846.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5570505062009173410" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>Thanks again to the Hazan family for their risotto technique. </div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgobW09aVX06Dj5Pt1ADl38pcvB3shlncG7UuyDkio7ftsbVL9s-kQlrXk8I4HSZqWsZ2F1Ln7eoz62UAaKq2kii2ODv43MihJ7vC3RWHbZBbxPI7nK9szvbWL0guQFzpYbXr3D0yUTe8nG/s400/180514_10150139539221154_579071153_8443240_5791450_n.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5570501794391226610" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div></div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-1409255938428730063.post-22125266406411187762011-01-26T20:05:00.001+10:002011-01-26T20:07:33.353+10:00Marcella's comments on Facebook<div><br /></div><div><span class="Apple-style-span" style=" color: rgb(51, 51, 51); font-family:'lucida grande', tahoma, verdana, arial, sans-serif;font-size:11px;"><ul class="uiList uiStream UIIntentionalStream_Content" id="home_stream" style="list-style-type: none; 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"><div class="UIImageBlock clearfix storyContent" style="display: block; zoom: 1; "><a class="profilePicLink UIImageBlock_Image UIImageBlock_MED_Image" tabindex="-1" href="http://www.facebook.com/profile.php?id=1567999558" ft="{"type":"actr-profile-pic"}" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: none; float: left; margin-right: 10px; "><img class="uiProfilePhoto profilePic uiProfilePhotoLarge img" src="http://profile.ak.fbcdn.net/hprofile-ak-snc4/hs451.snc4/49549_1567999558_6206_q.jpg" alt="" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; width: 50px; height: 50px; display: block; " /></a><div class="UIImageBlock_Content UIImageBlock_MED_Content" style="display: table-cell; vertical-align: top; width: 10000px; "><div class="uiSelector mlm mlm hideSelector uiSelectorRight" style="margin-left: 0px; display: inline-block; max-width: 200px; vertical-align: top; zoom: 1; float: right; margin-top: -2px; margin-right: -35px; margin-bottom: 0px; "><div class="wrap" style="position: relative; "><a class="uiSelectorButton uiCloseButton uiCloseButton uiCloseButton" ajaxify="/ajax/feed/feed_menu.php?action=hide&object_ids%5B0%5D=1567999558&storyID=stream_story_4d3ff1c534b674998179818&secondary_object_id=183627158336437&story_fbids%5B0%5D=1567999558%3A183627158336437" ft="{"type":"xbutton"}" href="http://www.facebook.com/?ref=logo#" role="button" haspopup="1" title="Remove" rel="toggle" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: none; display: inline-block; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; zoom: 1; background-image: url(http://static.ak.fbcdn.net/rsrc.php/z5/r/Yz_2RL5XOEG.png); height: 15px; width: 15px; border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: rgb(255, 255, 255); border-right-color: rgb(255, 255, 255); border-bottom-color: rgb(255, 255, 255); border-left-color: rgb(255, 255, 255); vertical-align: top; opacity: 0; "></a></div></div><h6 class="uiStreamMessage" ft="{"type":"msg"}" style="font-size: 11px; color: rgb(0, 0, 0); margin-top: 0px; margin-right: 0px; margin-bottom: 5px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; word-wrap: break-word; font-weight: normal; "><div class="actorName actorDescription" style="padding-bottom: 3px; font-weight: bold; "><a href="http://www.facebook.com/profile.php?id=1567999558" hovercard="/ajax/hovercard/user.php?id=1567999558" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: none; ">Marcella Hazan</a></div><span class="messageBody" style="line-height: 14px; "><span class="Apple-style-span" style="color:#FFFF00;">Very few in the US were aware of the disaster that overtook one of Australia's major cities, Brisbane, when it flooded recently. Please read the account written by our FB friend David Downie, written in a matter-of-fact, sometimes wryly amusing, self-deprecating, and ultimately deeply moving style. I have become very fond of David and I regret that so many years and so many miles prevent our becoming more closely acq</span></span></h6><div class="mvm plm uiStreamAttachments clearfix plm uiAttachmentNoMedia" ft="{"type":"attach"}" style="display: block; zoom: 1; padding-left: 10px; margin-top: 10px; margin-bottom: 10px; border-left-width: 2px; border-left-style: solid; border-left-color: rgb(204, 204, 204); "><div><div class="fsm fwn fcg" style="font-size: 11px; font-weight: normal; color: rgb(128, 128, 128); "><div class="uiAttachmentTitle" style="word-wrap: break-word; color: rgb(51, 51, 51); "><strong><span><a href="http://www.AustralianBeers.com/" target="_blank" rel="nofollow" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: none; "></a><a href="http://www.AustralianBeers.com/" rel="nofollow" target="_blank" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: none; "><span>http://www.AustralianBeers.com</span><wbr><span class="word_break" style="display: block; 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display: block; height: 15px; width: 16px; background-position: 0px -86px; background-repeat: no-repeat no-repeat; "></i><div class="UIImageBlock_Content UIImageBlock_ICON_Content" style="display: table-cell; vertical-align: top; width: 10000px; padding-top: 1px; "><span class="uiStreamSource" style="color: rgb(153, 153, 153); "><a href="http://www.facebook.com/permalink.php?story_fbid=183627158336437&id=1567999558" style="cursor: pointer; color: rgb(153, 153, 153); text-decoration: none; "><abbr title="Wednesday, January 26, 2011 at 2:51am" date="Tue, 25 Jan 2011 08:51:50 -0800" class="timestamp" style="border-bottom-style: none; border-bottom-width: initial; border-bottom-color: initial; ">17 hours ago</abbr></a></span><span class="UIActionLinks UIActionLinks_bottom" ft="{"type":"action"}" style="color: rgb(153, 153, 153); "> · <button class="like_link stat_elem as_link" title="Stop liking this item" type="submit" name="unlike" style=" overflow-x: visible; overflow-y: visible; width: auto; 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border-bottom-color: rgb(229, 234, 241); margin-top: 2px; padding-top: 5px; padding-right: 5px; padding-bottom: 4px; padding-left: 5px; "><div class="UIImageBlock clearfix" style="display: block; zoom: 1; "><i class="UIImageBlock_Image UIImageBlock_ICON_Image img sp_29yryj sx_182771" style="float: left; margin-right: 5px; background-image: url(http://static.ak.fbcdn.net/rsrc.php/zA/r/2JxA2hFGRWc.png); display: block; height: 13px; width: 15px; background-position: -90px -91px; background-repeat: no-repeat no-repeat; "></i><div class="UIImageBlock_Content UIImageBlock_ICON_Content" style="display: table-cell; vertical-align: top; width: 10000px; padding-top: 1px; ">You and <a href="http://www.facebook.com/browse/?type=likes&id=183627158336437" rel="dialog" ajaxify="/ajax/browser/dialog/?type=likes&id=183627158336437" title="See people who like this item" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: none; ">8 others</a> like this.</div></div></li><li class="uiUfiComments"><ul class="commentList" style="list-style-type: none; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><li class="uiUfiComment comment_2391162 ufiItem ufiItem" style="background-color: rgb(237, 239, 244); border-bottom-width: 1px; border-bottom-style: solid; border-bottom-color: rgb(229, 234, 241); margin-top: 2px; padding-top: 5px; padding-right: 5px; padding-bottom: 4px; padding-left: 5px; "><div class="UIImageBlock clearfix uiUfiActorBlock" style="display: block; zoom: 1; "><a class="actorPic UIImageBlock_Image UIImageBlock_SMALL_Image" href="http://www.facebook.com/profile.php?id=579071153" tabindex="-1" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: none; float: left; margin-right: 8px; "><img class="uiProfilePhoto uiProfilePhotoMedium img" src="http://profile.ak.fbcdn.net/hprofile-ak-snc4/hs712.ash1/161107_579071153_1146094_q.jpg" alt="" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; width: 32px; height: 32px; display: block; " /></a><div class="commentContent UIImageBlock_Content UIImageBlock_SMALL_Content" style="display: table-cell; vertical-align: top; width: 10000px; padding-top: 1px; "><a class="actorName" href="http://www.facebook.com/profile.php?id=579071153" hovercard="/ajax/hovercard/user.php?id=579071153" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: none; font-weight: bold; ">Victoria Jane Cole</a> <span jsid="text">That's lovely to hear Marcella, I know David thinks very fondly of you also and your cooking has enriched both of our lives. He definitely has a flair for writing in a frank, humorous and resonating way.</span><div class="commentActions fsm fwn fcg" style="font-size: 11px; font-weight: normal; color: rgb(128, 128, 128); padding-top: 2px; "><abbr title="Wednesday, January 26, 2011 at 4:04am" date="Tue, 25 Jan 2011 10:04:21 -0800" class="timestamp" style="border-bottom-style: none; border-bottom-width: initial; border-bottom-color: initial; ">16 hours ago</abbr> · <span class="comment_like_2391162 fsm fwn fcg" style=" font-weight: normal; color: rgb(128, 128, 128); font-size:11px;"><button class="stat_elem as_link cmnt_like_link" type="submit" name="like_comment_id[2391162]" value="2391162" title="Like this comment" style=" overflow-x: visible; overflow-y: visible; width: auto; text-align: left; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; cursor: pointer; color: rgb(59, 89, 152); background-position: initial initial; background-repeat: initial initial; font-family:'lucida grande', tahoma, verdana, arial, sans-serif;font-size:11px;"><span class="default_message" style="display: inline; ">Like</span></button></span></div></div></div></li><li class="uiUfiComment comment_2391292 ufiItem ufiItem" style="background-color: rgb(237, 239, 244); border-bottom-width: 1px; border-bottom-style: solid; border-bottom-color: rgb(229, 234, 241); margin-top: 2px; padding-top: 5px; padding-right: 5px; padding-bottom: 4px; padding-left: 5px; "><div class="UIImageBlock clearfix uiUfiActorBlock" style="display: block; zoom: 1; "><a class="actorPic UIImageBlock_Image UIImageBlock_SMALL_Image" href="http://www.facebook.com/profile.php?id=703301746" tabindex="-1" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: none; float: left; margin-right: 8px; "><img class="uiProfilePhoto uiProfilePhotoMedium img" src="http://profile.ak.fbcdn.net/hprofile-ak-snc4/hs1346.snc4/161659_703301746_6600129_q.jpg" alt="" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; width: 32px; height: 32px; display: block; " /></a><div class="commentContent UIImageBlock_Content UIImageBlock_SMALL_Content" style="display: table-cell; vertical-align: top; width: 10000px; padding-top: 1px; "><a class="actorName" href="http://www.facebook.com/profile.php?id=703301746" hovercard="/ajax/hovercard/user.php?id=703301746" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: none; font-weight: bold; ">Edward Hoos</a> <span jsid="text">Thanks for posting this. Yes, unfortunately US news outlets didn't deem it a story worthy of their time. I got most of my information from friends in Australia from an online food forum.</span><div class="commentActions fsm fwn fcg" style="font-size: 11px; font-weight: normal; color: rgb(128, 128, 128); padding-top: 2px; "><abbr title="Wednesday, January 26, 2011 at 4:30am" date="Tue, 25 Jan 2011 10:30:00 -0800" class="timestamp" style="border-bottom-style: none; border-bottom-width: initial; border-bottom-color: initial; ">15 hours ago</abbr> · <span class="comment_like_2391292 fsm fwn fcg" style=" font-weight: normal; color: rgb(128, 128, 128); font-size:11px;"><button class="stat_elem as_link cmnt_like_link" type="submit" name="like_comment_id[2391292]" value="2391292" title="Like this comment" style=" overflow-x: visible; overflow-y: visible; width: auto; text-align: left; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; cursor: pointer; color: rgb(59, 89, 152); background-position: initial initial; background-repeat: initial initial; font-family:'lucida grande', tahoma, verdana, arial, sans-serif;font-size:11px;"><span class="default_message" style="display: inline; ">Like</span></button></span></div></div></div></li><li class="uiUfiComment comment_2391326 ufiItem ufiItem" style="background-color: rgb(237, 239, 244); border-bottom-width: 1px; border-bottom-style: solid; border-bottom-color: rgb(229, 234, 241); margin-top: 2px; padding-top: 5px; padding-right: 5px; padding-bottom: 4px; padding-left: 5px; "><div class="UIImageBlock clearfix uiUfiActorBlock" style="display: block; zoom: 1; "><a class="actorPic UIImageBlock_Image UIImageBlock_SMALL_Image" href="http://www.facebook.com/rushie" tabindex="-1" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: none; float: left; margin-right: 8px; "><img class="uiProfilePhoto uiProfilePhotoMedium img" src="http://profile.ak.fbcdn.net/hprofile-ak-snc4/hs462.snc4/48826_690177824_1461620_q.jpg" alt="" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; width: 32px; height: 32px; display: block; " /></a><div class="commentContent UIImageBlock_Content UIImageBlock_SMALL_Content" style="display: table-cell; vertical-align: top; width: 10000px; padding-top: 1px; "><a class="actorName" href="http://www.facebook.com/rushie" hovercard="/ajax/hovercard/user.php?id=690177824" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: none; font-weight: bold; ">Karen B Rush</a> <span jsid="text">Thank you for acknowledging what our country has and still enduring. Today is Australia Day, our national day, and we find we are contemplating what we can do more to help each other.</span><div class="commentActions fsm fwn fcg" style="font-size: 11px; font-weight: normal; color: rgb(128, 128, 128); padding-top: 2px; "><abbr title="Wednesday, January 26, 2011 at 4:36am" date="Tue, 25 Jan 2011 10:36:47 -0800" class="timestamp" style="border-bottom-style: none; border-bottom-width: initial; border-bottom-color: initial; ">15 hours ago</abbr> · <span class="comment_like_2391326 fsm fwn fcg" style=" font-weight: normal; color: rgb(128, 128, 128); font-size:11px;"><button class="stat_elem as_link cmnt_like_link" type="submit" name="like_comment_id[2391326]" value="2391326" title="Like this comment" style=" overflow-x: visible; overflow-y: visible; width: auto; text-align: left; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; cursor: pointer; color: rgb(59, 89, 152); background-position: initial initial; background-repeat: initial initial; font-family:'lucida grande', tahoma, verdana, arial, sans-serif;font-size:11px;"><span class="default_message" style="display: inline; ">Like</span></button> · <img class="cmt_like_icon img" src="http://static.ak.fbcdn.net/rsrc.php/yF/r/tddUIK01p63.png" alt="" width="10" height="9" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; " /> <a class="uiTooltip comment_like_button" rel="dialog" href="http://www.facebook.com/browse/?type=likes&id=183650471667439" ajaxify="/ajax/browser/dialog/?type=likes&id=183650471667439" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: none; position: relative; ">2 people</a></span></div></div></div></li><li class="uiUfiComment comment_2393278 ufiItem ufiItem" style="background-color: rgb(237, 239, 244); border-bottom-width: 1px; border-bottom-style: solid; border-bottom-color: rgb(229, 234, 241); margin-top: 2px; padding-top: 5px; padding-right: 5px; padding-bottom: 4px; padding-left: 5px; "><div class="UIImageBlock clearfix uiUfiActorBlock" style="display: block; zoom: 1; "><a class="actorPic UIImageBlock_Image UIImageBlock_SMALL_Image" href="http://www.facebook.com/profile.php?id=683947889" tabindex="-1" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: none; float: left; margin-right: 8px; "><img class="uiProfilePhoto uiProfilePhotoMedium img" src="http://profile.ak.fbcdn.net/hprofile-ak-snc4/hs1327.snc4/161749_683947889_5371591_q.jpg" alt="" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; width: 32px; height: 32px; display: block; " /></a><label class="deleteAction stat_elem UIImageBlock_Ext uiCloseButton uiCloseButton uiCloseButton" for="u637487_1" style="cursor: pointer; color: rgb(102, 102, 102); font-weight: bold; vertical-align: middle; display: inline-block; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; zoom: 1; background-image: url(http://static.ak.fbcdn.net/rsrc.php/z5/r/Yz_2RL5XOEG.png); height: 15px; width: 15px; float: right; overflow-x: hidden; overflow-y: hidden; opacity: 0; "><input title="Remove" type="submit" name="delete[2393278]" id="u637487_1" style="font-weight: normal; cursor: pointer; opacity: 0; outline-style: none; outline-width: initial; outline-color: initial; padding-top: 18px; padding-right: 18px; padding-bottom: 18px; padding-left: 18px; "></label><div class="commentContent UIImageBlock_Content UIImageBlock_SMALL_Content" style="display: table-cell; vertical-align: top; width: 10000px; padding-top: 1px; "><a class="actorName" href="http://www.facebook.com/profile.php?id=683947889" hovercard="/ajax/hovercard/user.php?id=683947889" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: none; font-weight: bold; ">David Downie</a> <span jsid="text">Thank you Marcella, for your words and thoughts. I did not expect that you would become such an important person in my life when I began cooking your food. Your virtual presence and continued participation and generosity is a treasure that I for one very much value.</span><div class="commentActions fsm fwn fcg" style="font-size: 11px; font-weight: normal; color: rgb(128, 128, 128); padding-top: 2px; "><abbr title="Wednesday, January 26, 2011 at 8:47am" date="Tue, 25 Jan 2011 14:47:02 -0800" class="timestamp" style="border-bottom-style: none; border-bottom-width: initial; border-bottom-color: initial; ">11 hours ago</abbr> · <span class="comment_like_2393278 fsm fwn fcg" style=" font-weight: normal; color: rgb(128, 128, 128); font-size:11px;"><button class="stat_elem as_link cmnt_like_link" type="submit" name="like_comment_id[2393278]" value="2393278" title="Like this comment" style=" overflow-x: visible; overflow-y: visible; width: auto; text-align: left; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; cursor: pointer; color: rgb(59, 89, 152); background-position: initial initial; background-repeat: initial initial; font-family:'lucida grande', tahoma, verdana, arial, sans-serif;font-size:11px;"><span class="default_message" style="display: inline; ">Like</span></button> · <img class="cmt_like_icon img" src="http://static.ak.fbcdn.net/rsrc.php/yF/r/tddUIK01p63.png" alt="" width="10" height="9" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; " /> <a class="uiTooltip comment_like_button" rel="dialog" href="http://www.facebook.com/browse/?type=likes&id=183710101661476" ajaxify="/ajax/browser/dialog/?type=likes&id=183710101661476" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: none; position: relative; ">1 person</a></span></div></div></div></li></ul></li></ul></form></div></div></li></ul></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1409255938428730063.post-65134214072656028572011-01-26T19:37:00.005+10:002011-01-26T20:04:28.908+10:00Risotto with Asparagus<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRAPp_iC6xF3dI3OJZJmj3uMmBYOtQDoxredCjbB2yle2J76TJk-POPFC0YQn5dkLH33EPYcQYX0ukIWl_GkxfcV9PyTBC3-BYOpmymdJv24yXkF9977JdTADT_6jb5MIZqGwbFKVJGJ_e/s1600/IMG00273-20110126-1918.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRAPp_iC6xF3dI3OJZJmj3uMmBYOtQDoxredCjbB2yle2J76TJk-POPFC0YQn5dkLH33EPYcQYX0ukIWl_GkxfcV9PyTBC3-BYOpmymdJv24yXkF9977JdTADT_6jb5MIZqGwbFKVJGJ_e/s400/IMG00273-20110126-1918.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5566432358275782498" /></a>I have wanted to continue my risotto quest with a vegetable for a while. I was drawn back to Giuliano Hazan's <i>How to Cook Italian</i> rather than Marcella's <i>Essentials</i> because I like the fact he calls for 1/2 an onion rather than 2 tablespoons. I also suspect that the almost 15 years between the publication of <i>Essentials</i> and his book allowed for greater refinement of the recipe. <div><br /></div><div>That is all speculation however.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZkKIdKUAVvxVEaZB3maNDMej98q5Zh6b-95Q84ID8iXmxJdSqyUY5G3dmxmd_FQJ4hYs-FzXVpZ6wISQgc2sLpsRfCjHuRR875RmeSzWXxRhZdTjtm4hvnRnR8k8ffn2ELqvXce7_rQNh/s400/IMG00269-20110126-1833.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5566432342177858546" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><br /></div><div>I used one of the 6 batches of <i>Marcella Says</i> meat broth I prepared on Sunday. That stuff is gold. The asparagus was simmered as directed. I was concerned it tasted a little gritty after it was tender. I tried to rinse it in the asparagus water as best I could. Next time I will have to remember to rinse it properly before cooking (why didn't I do that anyway? You should always rinse a vegetable before cooking it). </div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8B88nBHVK-Vtjy_SKS7clSOHxqO9UDqzU18kdGR-2uNPTa9XX3ONcqe2TzkooRRTfIGnErRqrxFwTNQq51dgUSvsAZlx44RhU-GFGFL-y4LA-cL7U_sub4iFeQOQ60ri25qfwP-rwALGD/s400/IMG00271-20110126-1844.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5566432349061290082" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>I only had a red onion. I don't think red onion is best. It is difficult to see it become golden, as directed. </div><div><br /></div><div>Everything went to plan. I don't mind stirring as I tell myself it means I'm working for the dish. </div><div><br /></div><div>I have noticed I tend to use more broth than the recipe tends to call for. I think that must be because my stove is hotter. </div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR-UpibuJAY_9CMGNe5eWDsmRxo20tQwDeeXQNl7NMtj1tkt54RUmJC7DLEE9gOxg2kAkkVOzCe9u3ItPcteC6ajL9AsnuYb3QbmUlfiViJAQhWIPDLur9FcrhRarDPUBjKbVEgCjXSFPR/s400/IMG00272-20110126-1856.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5566432345505896002" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>The end result was delicious. It was less buttery and parmesany than the butter and parmesan risotto, but I think that is to be expected. I am not sure that I was able to taste asparagus each bite, but each bite was pretty well perfect. </div><div><br /></div><div>Marcella suggests testing for salt at the end and I think that's a good idea. I could have seasoned it a little more I think. She also adds pepper, which she also adds to her basic risotto. That might be an idea as well. </div><div><br /></div><div>She also stirs in a little parsley. </div><div><br /></div><div>I will definitely be making this again. </div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRAPp_iC6xF3dI3OJZJmj3uMmBYOtQDoxredCjbB2yle2J76TJk-POPFC0YQn5dkLH33EPYcQYX0ukIWl_GkxfcV9PyTBC3-BYOpmymdJv24yXkF9977JdTADT_6jb5MIZqGwbFKVJGJ_e/s1600/IMG00273-20110126-1918.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRAPp_iC6xF3dI3OJZJmj3uMmBYOtQDoxredCjbB2yle2J76TJk-POPFC0YQn5dkLH33EPYcQYX0ukIWl_GkxfcV9PyTBC3-BYOpmymdJv24yXkF9977JdTADT_6jb5MIZqGwbFKVJGJ_e/s400/IMG00273-20110126-1918.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5566432358275782498" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a></div><div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1409255938428730063.post-80366379702783378522011-01-24T20:44:00.004+10:002011-01-24T20:53:14.808+10:00Tuscan Ragu and Sunday cookupI had a big cookup on Sunday night. I have this idea that I will make more of an effort in the one go more often to make my life easier at a later time. Marcella for example calls meat broth as a convenience food. It certainly makes lets you make a delicious risotto in 30 minutes, and was on my list for Sunday (I ended up with 24 cups of broth). <div><br /></div><div>I also cooked up a Tuscan Ragu from <i>How to Cook Italian</i>, and kept that in the fridge for a night before tossing it through some pasta. I have said before I am not a fan of simmered meat sauce but this was delicious, and more like what I am used to, I guess. I will make this again as it makes it extremely easy during a busy week night. </div><div><br /></div><div>I also cooked a chicken on the stove, the cattiatore from <i>How to Cook Italian </i>and it's in the fridge. I wasn't too fussed on its flavours. </div><div><br /></div><div>The final dish was the Tuscan Soup from <i>Every Night Italian</i>, also to eat during the week.</div><div><br /></div><div>Knackered me to be honest. </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1409255938428730063.post-28815390790263158262011-01-22T19:39:00.004+10:002011-01-22T19:43:29.421+10:00DinnerI thought I would mention dinner, since it was cooked on a whim with little drama, and was delicious:<div>- pumpkin pasta (squash) from <i>30 Minute Pasta</i>; </div><div>- lamb cutlets with a rosemary, garlic and white wine sauce similar to the one in<i> Marcella's Italian Kitchen</i>; </div><div>- a beautiful fresh salad dressed in the Italian fashion from <i>Essentials of Italian Cooking</i>;</div><div>- the potato gratin from <i>The Art of Simple Food</i>; and</div><div>- for desert, a sliced peach. </div><div><br /></div><div>Beautiful!</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1409255938428730063.post-21969205725489781662011-01-19T19:49:00.004+10:002011-01-23T05:43:12.889+10:00Pork loin braised with cabbage<div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Gims8_JbxxLUV7nFC8Bxs5fkN7WDyB6b92Et7WWPT7NFYnwivx7W6xfbB6_5AxopCSYi4yF3yWeGed7hkThwpmG2nJ7G-wNFjKA-whXWWf68nqs5JbBZLxzusBuhu6uNMhHcLaQtUiic/s400/168427_10150129667446154_579071153_8301045_5058538_n.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5563833997308344274" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></span></div><div><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Gims8_JbxxLUV7nFC8Bxs5fkN7WDyB6b92Et7WWPT7NFYnwivx7W6xfbB6_5AxopCSYi4yF3yWeGed7hkThwpmG2nJ7G-wNFjKA-whXWWf68nqs5JbBZLxzusBuhu6uNMhHcLaQtUiic/s1600/168427_10150129667446154_579071153_8301045_5058538_n.jpg"></a>This is another dish from Giuliano Hazan's Every Night Italian. I'm still going through my pork stage, which has followed my chicken stage and lamb stage. This is similar to the others, although here the cabbage is cooked for a couple of hours with some bay leaves and white wine to become a lovely sauce. <div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvwlKtggCCF-AlBAoSJLKcrMku-EvrSGTQUn3V2pQo4aKxpcYP8cd8xW-sXqwtu6BR4-MYWearVQYTDZDcKNaYnpRFL43Qex0bwkOp0TAgMTKLir2BYkx9lR7Vu8M22M3uWPGqoIpawzoF/s1600/163880_10150129667746154_579071153_8301051_7019889_n.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvwlKtggCCF-AlBAoSJLKcrMku-EvrSGTQUn3V2pQo4aKxpcYP8cd8xW-sXqwtu6BR4-MYWearVQYTDZDcKNaYnpRFL43Qex0bwkOp0TAgMTKLir2BYkx9lR7Vu8M22M3uWPGqoIpawzoF/s400/163880_10150129667746154_579071153_8301051_7019889_n.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5563833995488308162" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></a></div><div>The flavour is quite unique. It is completely different to the pork with vinegar, even though both use bay leaves.</div><div><br /></div><div>I hope to make this again. </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1409255938428730063.post-48006434594244217132011-01-18T23:02:00.002+10:002011-01-18T23:03:14.400+10:00Brisbane Floods<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7q9knwiGPoy9EbCShHTaXhsVSGLnq1YlXY9ntI5ETXthHrCXTsmR0X5cVNQnnrbLJN89Y-Nd9OwAePr_FDjkOm2Xp7KPkp54VO4fojIbhc1xQ3ab2sfpUE_QOWtgZ1uYbNNwCHwVem3g3/s1600/smallpic.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7q9knwiGPoy9EbCShHTaXhsVSGLnq1YlXY9ntI5ETXthHrCXTsmR0X5cVNQnnrbLJN89Y-Nd9OwAePr_FDjkOm2Xp7KPkp54VO4fojIbhc1xQ3ab2sfpUE_QOWtgZ1uYbNNwCHwVem3g3/s400/smallpic.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5563510637327553250" /></a><br /><div>Read my story at http://www.australianbeers.com/beers/interview/floods/floods.htm</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1409255938428730063.post-51934176668848058362011-01-09T16:57:00.015+10:002011-01-09T20:38:06.248+10:00Pork with Vinegar and Bay Leaves and Tuscan Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuaT18LPI_ckNkQsde73RBTXx2TByijk2lC1wmlhcg4qxjlfkHK3W60QOiPv02cYfRC1aaiSyKU8X43TXJ7hVmu6eQ_mSpwryKgOGfIN-Pkpwn4tphRRkTykEZlEzelpphT7Y6Qul6xYBj/s1600/photo.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuaT18LPI_ckNkQsde73RBTXx2TByijk2lC1wmlhcg4qxjlfkHK3W60QOiPv02cYfRC1aaiSyKU8X43TXJ7hVmu6eQ_mSpwryKgOGfIN-Pkpwn4tphRRkTykEZlEzelpphT7Y6Qul6xYBj/s400/photo.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5560133215543138354" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiycHSnD81645PsXZh6g29Uii9ElyAAl1mlTRWI8_5NVNeqy_hF5eBsAQWo6vTgMW7U_3WtAMfHJYhj3I8rfIgVRjd_8ioTIZlUScurZF9Co5uwcj4rAhojcwd6bfEqFAThuqjTQcldn-wn/s1600/167818_10150124032536154_579071153_8208968_5305558_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiycHSnD81645PsXZh6g29Uii9ElyAAl1mlTRWI8_5NVNeqy_hF5eBsAQWo6vTgMW7U_3WtAMfHJYhj3I8rfIgVRjd_8ioTIZlUScurZF9Co5uwcj4rAhojcwd6bfEqFAThuqjTQcldn-wn/s400/167818_10150124032536154_579071153_8208968_5305558_n.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5560131695314730418" /></a><br /><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "></span></div><div>Another simple Hazan recipe. People speak highly of it. Now that I have discovered pork loin, I am keen to try a few of her pork recipes.</div><div><br /><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhdD-M4iEvqDMbIMBf3bCmpCioK6_xCLkRTzs-xki-iG3YQBLLHz1RzUZDPIuDKCGiDDZl5trGkTRVVrdYC5UWvXDPkNjGuzYCkhORrh_0uTS1WPAD6fYxjN6wrCTzqL38sCKMpUSkg7-d/s400/IMG00163-20110109-1637.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5560086511124734658" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><div style="text-align: center;"><br /></div><div>I bought pork this time that didn't have an obnoxious amount of crackling fat on it, although it did have some fat (which I partially chopped off). It is not a cut of meat that butchers usually sell, as such. I think here anyway they make pork chops out of it or pork steaks. I'm not sure what they are called but they are cut up from the loin and sold separately.</div><div><br /></div><div><div>Anyway, I asked for it and managed to get it.</div></div><div><br /></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw_8luYVJECa7ovwItwUs0evX68s_eAqBJybhbXUeygFwtwxhQj7DJgUHuTo9zrwHCOWLmyjb7DezQKXyrT7kCLoYnsEF3qZaJA8UYHkobKticmguhWEux_hHrU-ayUAq3Rwc2wEiZT6BG/s400/IMG00164-20110109-1640.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5560083223799645954" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><br /></div><div>There isn't much to do with this one. I browned the meat as requested, feeling faintly guilty at planning a meal of pork cooked in butter when I am trying to decrease in size rather than increase. </div><div><br /></div><div>A teaspoon of peppercorns were bashed, not with a hammer as suggested, but with a rolling pin. I don't find I roll anything with that pin, just bash. </div><div><br /></div><div>In they went with the dried bay leaves. I had bought fresh but they disappeared somewhere between the vege shop and home. I really need to buy myself another bay tree. </div><div><br /></div><div>The vinegar was next. If Marcella Hazan has done one thing, it is to make me appreciate vinegar. Just last night I had a salad dressed with it. My favourite Hazan dish is now braised lamb with vinegar and beans.</div><div><br /></div><div>The recipe calls for the vinegar to not be boiled away while the sides and bottom of the pan are scraped. I dutifully complied, but my urgent scraping resulted in hot fat and vinegar jumping from the pan and onto my arm. I was more worried about the lost vinegar than the burn, as so I poured a little more in the pan, and put the lid on tightly. </div><div style="text-align: left;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><br /></span></div><div>Prior to putting the pork on I had started off a batch of Giuliano Hazan's Tuscan Soup from his <i>Every Night Italian</i>. This soup is a miracle really, as there is no stock or broth to speak of, and it is still delicious. Having said that, if I have broth to burn it is even tastier if you use it instead of water. Unfortunately I did not, but I did sneak in a parmesan cheese rind which Marcella suggests is a good idea. I think it is. </div><div><br /></div><div><div><div style="text-align: center; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYMDje9murUDgt0QgdkHOJ-JqeBDmzNoERjWWWx-cy7l0hRt80Zg_bhGhqvyBiZiNOIrPbEVvod792g3_hfGROWBLifLQNTF1x_I7B41phX1pcvmcURP7Y7o8zRYrCh60LDJdizC8Ic-y9/s400/IMG00165-20110109-1801.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5560095767930959810" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div></div></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><br /></span></div><div>It is a good feeling having pots simmering on the stove, filling the house with comforting cooking smells, and knowing that all the work has been done hours before any guests arrive. </div><div><br /></div><div>On the question of timing, Marcella is a little vague, suggesting that I cook until the pork is tender. The efforts of others documented on the internet had timeframes from 40 minutes to an hour and a half. I could have asked her but I really didn't want to agitate on something so trivial. </div><div><br /></div><div>On a whim I took a look at her <i>Classic Italian Cookbook</i>, published before I was born in 1973. This is of course the book that started it all and which was combined with <i>More Classic Italian Cooking </i>in the early 90s to form <i>Essentials of Classic Italian Cooking. </i>Here Marcella helpfully suggests that the pork be cooked for at least 2 hours. Pleasingly she also says that a minestrone would be a good first course.</div></div></div><div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiycHSnD81645PsXZh6g29Uii9ElyAAl1mlTRWI8_5NVNeqy_hF5eBsAQWo6vTgMW7U_3WtAMfHJYhj3I8rfIgVRjd_8ioTIZlUScurZF9Co5uwcj4rAhojcwd6bfEqFAThuqjTQcldn-wn/s400/167818_10150124032536154_579071153_8208968_5305558_n.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5560131695314730418" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></span></div></div><div>The planets aligned for this meal. The Tuscan Soup was absolutely sublime (thanks Giuliano) and the pork was a fabulous followup. The pork tasted of itself but was in a beautiful vinegar and pepper sauce. It was subtle, divine, delectable and delicious. </div><div><br /></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuaT18LPI_ckNkQsde73RBTXx2TByijk2lC1wmlhcg4qxjlfkHK3W60QOiPv02cYfRC1aaiSyKU8X43TXJ7hVmu6eQ_mSpwryKgOGfIN-Pkpwn4tphRRkTykEZlEzelpphT7Y6Qul6xYBj/s400/photo.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5560133215543138354" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><br /></span></div><div>We really enjoyed it. </div><div><br /></div><div>This recipe is a keeper. </div><div><br /></div><div>Thanks Marcella. </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1409255938428730063.post-52016805025591712752011-01-08T10:35:00.003+10:002011-01-08T10:59:25.230+10:00Smothered cabbage, Venetian style<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjWfZNXFX7DzEfUl3zmlhQ0snv2-JYx9RNC4lMnCT8c_QliBQjfYL8SsQw8J9pmqS1_apcbxo7LBUR7XO_6CZShHAboQQDcQjadSCDd0n1S4J59kkfknZsQfJ5F6ANdv0NgHhQNILGTjKE/s1600/IMG00160-20110107-2024.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjWfZNXFX7DzEfUl3zmlhQ0snv2-JYx9RNC4lMnCT8c_QliBQjfYL8SsQw8J9pmqS1_apcbxo7LBUR7XO_6CZShHAboQQDcQjadSCDd0n1S4J59kkfknZsQfJ5F6ANdv0NgHhQNILGTjKE/s400/IMG00160-20110107-2024.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5559612637236849906" /></a><br />I love Marcella's chicken fricassee with red cabbage. The cabbage cooks for a long time with some red wine on a garlic and onion base and becomes as Marcella describes it "a dense clinging sauce".<div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWyTiXKkLNqQOPNYs_ane5dmiE-YsSgt4j0G3pU-yD4kH4AlGDVLERdEfJRYCaBFmb4BNDywJ17VseaC_2SMbO6qOeNCFDiTe9_kQB5ELpjtiljkydvXAT9NKeU5lDY7prvqLBub8LRP-P/s400/IMG00156-20110107-1745.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5559612643239584802" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>This cabbage is similar but different. There is no red wine (but there is red wine vinegar), and the garlic is chopped rather than left whole. </div><div><br /></div><div>The dish grew on me. I had just eaten a tasty meat dish and the cabbage flavour was more subtle. It is not a dish to eat in a bowl with a spoon. It would go well with other meat, such as sausage. In my case I put it on some crusty bread, and I did consider it very tasty indeed in the end. Two of us knocked off the whole dish. </div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8D3vTlATNp-xCUa69-nMPX6UdOKz3jIRrw_YnbP_sdiwbnyCMkgX8kOKUjkHAhUmQ8qtY7pJo7FroBIIL5-Y7lk9oSnU-YsFm3pSBAwg2x1pZdelaZFNk-3n5DQIjAHNaNmh12ENQ18h8/s400/IMG00161-20110107-2028.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5559612640347789602" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>I think next time I will cook the dish a little longer. I cooked it almost two hours this time and it was tasty, but I would like to see if it improves. </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1409255938428730063.post-80884430136469682702011-01-06T20:28:00.013+10:002011-01-06T21:16:47.886+10:00Lamb shanks<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9qljhWTnQNxV-B1UgZuIiBOY2lS0PvwOKp2Q3nJWp2TXDpe8GgzrTSZPNnZY1oW7-wS4OzqIo6xbuJcxdnOMhkaGmk3BFLnJD0SPhp9alZAkYueu4DI_qn76FB6Mfm8bSxhdnQU7dfy6c/s1600/IMG00144-20110106-1653.jpg"></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF32NLEbW_l9IWLEPv_2KWUtEIhkVCLdU0oA1i7wLvtFb9stXXbGmhtsj0YfND3f78IYO-gEvtCefuoDg5Z_sXnZLeNEN4KGYrTv7fucxUxbfokOZN9gyhURnbAvy_WZgZKk1Ga9Y3uOmO/s1600/IMG00147-20110106-1712.jpg"></a><div style="text-align: center;"><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUA2vwbl0P-4vU66I4s2-do6esYBvCzsmrVifVBoXu1GyP-9eDd_73tOvE0vm1kiSH2i2HZQP8wpV6iMj6Bw48iy-12dA4MrcVC5rCjje0VC757UF86ThFeBahW84H6aobeUtdLSSm61SC/s1600/IMG00155-20110106-1958.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUA2vwbl0P-4vU66I4s2-do6esYBvCzsmrVifVBoXu1GyP-9eDd_73tOvE0vm1kiSH2i2HZQP8wpV6iMj6Bw48iy-12dA4MrcVC5rCjje0VC757UF86ThFeBahW84H6aobeUtdLSSm61SC/s400/IMG00155-20110106-1958.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5559025210887335202" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a></div><div style="text-align: left;"><br /></div>It's dark, wet and miserable outside. And, strangely for the middle of a Queensland summer, a little cold. Even more strangely, since I have never cooked them before, my thoughts turned to lamb shanks. And soup. Good winter food. Half an hour later I had the ingredients for tuscan soup from Giuliano Hazan's <i>Every Night Italian</i> and his braised lamb shanks from his <i>How to Cook Italian</i>.<div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9qljhWTnQNxV-B1UgZuIiBOY2lS0PvwOKp2Q3nJWp2TXDpe8GgzrTSZPNnZY1oW7-wS4OzqIo6xbuJcxdnOMhkaGmk3BFLnJD0SPhp9alZAkYueu4DI_qn76FB6Mfm8bSxhdnQU7dfy6c/s400/IMG00144-20110106-1653.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5559030082523486754" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div><div>I don't think Marcella gives a lamb shank recipe, at least in her earlier books. I recall her saying something about how Italian lamb shanks are too small to create the dish we know as braised lamb shanks. </div><div><br /></div><div>The usual suspects were at work in the lamb shank recipe: garlic, browning, carrots, herbs, onion and tomato. The only thing that was a surprise was how little tomato is involved. I guess I am more used to much more sauce when I see this dish.... at aussie pubs. </div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF32NLEbW_l9IWLEPv_2KWUtEIhkVCLdU0oA1i7wLvtFb9stXXbGmhtsj0YfND3f78IYO-gEvtCefuoDg5Z_sXnZLeNEN4KGYrTv7fucxUxbfokOZN9gyhURnbAvy_WZgZKk1Ga9Y3uOmO/s1600/IMG00147-20110106-1712.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF32NLEbW_l9IWLEPv_2KWUtEIhkVCLdU0oA1i7wLvtFb9stXXbGmhtsj0YfND3f78IYO-gEvtCefuoDg5Z_sXnZLeNEN4KGYrTv7fucxUxbfokOZN9gyhURnbAvy_WZgZKk1Ga9Y3uOmO/s400/IMG00147-20110106-1712.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5559027595655286738" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a><br /></div><div>As usual an absolute highlight was cooking off the alcohol in the white wine. I'm not sure if this a loophole to my year off the sauce or just a simple pleasure. </div><div><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="color:#000000;"><br /></span></span></div><div>Once the shanks were on I had to think about the soup. I had run out of steam for the full soup production, and time, so I had to look at what else I had bought at the vege shop. I had 2 potatoes and immediately thought of Alice Waters superb potato gratin from her <i>Art of Simple Food.</i> </div><div><br /></div><div>I peeled and cut the first potato. It was rotten. Luckily, the other was not, and with the aid of garlic, milk and butter I was able to throw together a little gratin and whack it in the oven. </div><div><br /></div><div>Meanwhile, the shanks were going to plan, except they got a little dry towards the end and I had to splash in some water, as suggested. </div><div><br /></div><div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjesvSUrXAtZuoE782FS6q4lVbE0Ayh_BCpA-AsTbDfDPqSSi_UindbGKAxoT7ULXNLb1w50hDirN6af994OE8nhc5tl7-sCBjm9mdCaWk5tEVvmoxEwIT0Rm3vV1aBd_v0hKXKdcxnQYrN/s400/IMG00151-20110106-1956.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5559027211844669234" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>I wasn't sure how long the shanks should cook. 2 hours or until tender, was the suggestion. Shanks in a pub (my only reference) are always fall off the bone. My shanks weren't close to that when I took them off, but they were tender. </div><div><br /></div><div>Everything timed nicely with the gratin, and that and the shanks were served up with some crusty bread. </div><div><br /></div><div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq0K1WQvE7WXrg1P2Ry0UhC-2kw2jcpzk1vFKK4o-4fs-Lvu-KkBTzBHqYAkQ7FEmIX6XYCDgflKnq-kiHIiO66u9U-BpWK7NWq-TSvjDkpV5LuMvVJv1HmztEXTqZzZe0zUmtAynjO6YF/s400/IMG00153-20110106-1956.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5559025221631970338" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2R_GpkdbZP3vlK1luePBbGVsJXZYpb_CDg3ph9tE9wjjVtcEbHVF3nynQ8eD8IkcZ355fnV20-vUXO0zsoZR0UM4XzE99bltDPxZDOlakfAnkl26L8NXJ1BD5jrAXCiMhOoTIz0jTkWSu/s1600/IMG00154-20110106-1956.jpg"></a></span></span></div></div><div><br /></div><div>The sauce was...... delicious. I would expect nothing less from a braised Hazan recipe. The first shank I tried was a little disappointing. The second (yes I tried a second - they were pretty small) had much more meat on it and was much more rewarding. </div><div><br /></div><div>So in all a success, but dependent on the quality of the shanks, not surprisingly. I thought I had some good ones, but 2 of the 4 were much better than the others. It would not have been great for half of the diners to have a shitty shank.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2R_GpkdbZP3vlK1luePBbGVsJXZYpb_CDg3ph9tE9wjjVtcEbHVF3nynQ8eD8IkcZ355fnV20-vUXO0zsoZR0UM4XzE99bltDPxZDOlakfAnkl26L8NXJ1BD5jrAXCiMhOoTIz0jTkWSu/s1600/IMG00154-20110106-1956.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2R_GpkdbZP3vlK1luePBbGVsJXZYpb_CDg3ph9tE9wjjVtcEbHVF3nynQ8eD8IkcZ355fnV20-vUXO0zsoZR0UM4XzE99bltDPxZDOlakfAnkl26L8NXJ1BD5jrAXCiMhOoTIz0jTkWSu/s400/IMG00154-20110106-1956.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5559025214559915666" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>The gratin complemented it superbly. Do google it. </div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUA2vwbl0P-4vU66I4s2-do6esYBvCzsmrVifVBoXu1GyP-9eDd_73tOvE0vm1kiSH2i2HZQP8wpV6iMj6Bw48iy-12dA4MrcVC5rCjje0VC757UF86ThFeBahW84H6aobeUtdLSSm61SC/s1600/IMG00155-20110106-1958.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUA2vwbl0P-4vU66I4s2-do6esYBvCzsmrVifVBoXu1GyP-9eDd_73tOvE0vm1kiSH2i2HZQP8wpV6iMj6Bw48iy-12dA4MrcVC5rCjje0VC757UF86ThFeBahW84H6aobeUtdLSSm61SC/s400/IMG00155-20110106-1958.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5559025210887335202" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a><br /></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1409255938428730063.post-28640143233319708332010-12-31T17:23:00.017+10:002011-01-01T11:06:17.946+10:00Pork loin with apples and plums<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuRsqY58anxHriAiKtdYBo7tEuI5GSDpf7_bAZT4Gykq2Q_S62gT7u-BBZmN9dH4rXaGW0TvHTo_OjW7nkcBNBoHeG1XL47MYiMyYGNwE1gwZUD3wqInqic8fJNVWAu5mbuQHs5iOo673m/s1600/P1010523.jpg"></a><div style="text-align: center;"><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4BHWyu_VNqdslsv-kCyfdZUWQqNr2cwEq4W8ykGMm5ogAV4yrsd4tobLDTpfsqRG1GEeCl5H54wzJK3Sb8kTh1bgxQh7Nh__GzrBzpCmaPHqCrZu0a-Y-gW9Axyb4GAyKQ0Ok4ZlhRZZi/s400/P1010528.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5557012382409601458" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div>I didn't plan on making this last night. To be honest, I was thinking about perhaps trying Marcella's braised pork with vinegar, or perhaps some Indian food (yes I'm chancing my hand with some spice occasionally).<div><br /></div><div>But then Giulano posted a link to him cooking a pork loin with apples and apricots which looked damn good and so I had to give it a crack.</div><div><br /></div><div>This recipe is in his "How to Cook Italian". It actually calls initially for plums rather than apricots, so that's what I bought. Good time of year to cook them, summer, with all the stone fruit out. </div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCEyY-h2-Jge96h5K4y7ECeA94-Ot3t6eacjrQcr185fAvLqFVL_Z-1PDaEALt5Yj_83gxDRfKgUBeaqiTM6xIJCSUiII1OMI9GPrALRBPFRWFX3wxRYqT4N7_4CZuBv8mmPNmeq3XwLc1/s1600/P1010478.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCEyY-h2-Jge96h5K4y7ECeA94-Ot3t6eacjrQcr185fAvLqFVL_Z-1PDaEALt5Yj_83gxDRfKgUBeaqiTM6xIJCSUiII1OMI9GPrALRBPFRWFX3wxRYqT4N7_4CZuBv8mmPNmeq3XwLc1/s400/P1010478.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5557012374405528402" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5iGRsQWfF13XdDT2vasIGDni_epjP2PbUfXHZOPLQtTgxjPWn3mTkrXboTUar7L23njJ1un2qM3JNWkTOrEDKw3XKwh4wxFWzbM5HFHAlUZkp18-LUGcwqaih2ZOlKVygaqLXnF4C6HUr/s1600/P1010485.JPG"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5iGRsQWfF13XdDT2vasIGDni_epjP2PbUfXHZOPLQtTgxjPWn3mTkrXboTUar7L23njJ1un2qM3JNWkTOrEDKw3XKwh4wxFWzbM5HFHAlUZkp18-LUGcwqaih2ZOlKVygaqLXnF4C6HUr/s1600/P1010485.JPG"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5iGRsQWfF13XdDT2vasIGDni_epjP2PbUfXHZOPLQtTgxjPWn3mTkrXboTUar7L23njJ1un2qM3JNWkTOrEDKw3XKwh4wxFWzbM5HFHAlUZkp18-LUGcwqaih2ZOlKVygaqLXnF4C6HUr/s1600/P1010485.JPG"></a></div><div>I bought my loin of pork. I was concerned about all the fat on it. It just seemed way too much. I peered at Guilano's video and his didn't seem to have nearly as much fat on it. But Marcella says to leave it on in some of her pork recipes. I tried to ask the teacher himself without being too forceful, and kindly and generously, he clarified. </div><div><br /></div><div><span class="Apple-style-span" style=" color: rgb(51, 51, 51); font-family:'lucida grande', tahoma, verdana, arial, sans-serif;font-size:11px;"><h6 class="uiStreamMessage" ft="{"type":"msg"}" style="font-size: 11px; color: rgb(0, 0, 0); margin-top: 0px; margin-right: 0px; margin-bottom: 5px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; word-wrap: break-word; font-weight: normal; "><div class="actorName actorDescription" style="padding-bottom: 3px; font-weight: bold; "><a href="http://www.facebook.com/profile.php?id=1449230436" hovercard="/ajax/hovercard/user.php?id=1449230436" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: none; ">Giuliano Hazan</a></div><span class="messageBody" style="line-height: 14px; "></span></h6><div class="mvm uiStreamAttachments clearfix" ft="{"type":"attach"}" style="display: block; zoom: 1; margin-top: 10px; margin-bottom: 10px; "><div class="UIImageBlock clearfix" style="display: block; zoom: 1; "><a class="uiVideoThumb UIImageBlock_Image UIImageBlock_MED_Image" ajaxify="/ajax/flash/expand_inline.php?target_div=u027650_13&in_sub=0&story_fbid=1737966816190&id=1449230436" rel="async" href="http://www.facebook.com/" id="u027650_13" ft="{"type":"media"}" tabindex="-1" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: none; float: left; margin-right: 10px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; overflow-x: hidden; overflow-y: hidden; position: relative; "><img class="img" width="120" src="http://platform.ak.fbcdn.net/www/app_full_proxy.php?app=87741124305&v=1&size=p&cksum=0d1f4a5c26d48ef67f7893b8c45442b4&src=http%3A%2F%2Fi1.ytimg.com%2Fvi%2FxswzR2hNZJY%2Fdefault.jpg" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; display: block; max-width: 130px; " /><i style="background-image: url(http://b.static.ak.fbcdn.net/rsrc.php/zr/r/XXVvDYAks_i.png); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; bottom: 0px; height: 32px; left: 0px; position: absolute; width: 39px; background-position: 0px 0px; background-repeat: no-repeat no-repeat; "></i></a><div class="UIImageBlock_Content UIImageBlock_MED_Content fsm fwn fcg" style="display: table-cell; vertical-align: top; width: 10000px; font-size: 11px; font-weight: normal; color: rgb(128, 128, 128); "><div class="uiAttachmentTitle" style="word-wrap: break-word; color: rgb(51, 51, 51); "><strong><span><a href="http://www.youtube.com/watch?v=xswzR2hNZJY&feature=autofb" rel="nofollow" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: none; ">Giuliano Hazan prepares Pork with Apples & Plums on Daytime</a></span></strong></div>Uploaded to www.youtube.com<div class="mts uiAttachmentDesc" style="margin-top: 5px; word-wrap: break-word; color: rgb(128, 128, 128); ">Giuliano prepares a great festive pan-roasted pork loin with apples and plums on Daytime.</div></div></div></div><form rel="async" class="commentable_item autoexpand_mode" method="post" action="http://www.facebook.com/ajax/ufi/modify.php" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><div class="UIImageBlock clearfix" style="display: block; zoom: 1; "><img class="UIImageBlock_Image UIImageBlock_ICON_Image img" src="http://photos-b.ak.fbcdn.net/photos-ak-snc1/v43/177/87741124305/app_2_87741124305_4027.gif" alt="" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; float: left; margin-right: 5px; display: block; " /><div class="UIImageBlock_Content UIImageBlock_ICON_Content" style="display: table-cell; vertical-align: top; width: 10000px; 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line-height: 14px; font-size:11px;"></span></div></div></div></li><li class="uiUfiComment comment_1128323 ufiItem ufiItem" style="background-color: rgb(237, 239, 244); border-bottom-width: 1px; border-bottom-style: solid; border-bottom-color: rgb(229, 234, 241); margin-top: 2px; padding-top: 5px; padding-right: 5px; padding-bottom: 4px; padding-left: 5px; "><div class="UIImageBlock clearfix uiUfiActorBlock" style="display: block; zoom: 1; "><a class="actorPic UIImageBlock_Image UIImageBlock_SMALL_Image" href="http://www.facebook.com/profile.php?id=683947889" tabindex="-1" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: none; float: left; margin-right: 8px; "><img class="uiProfilePhoto uiProfilePhotoMedium img" src="http://profile.ak.fbcdn.net/hprofile-ak-snc4/hs1324.snc4/161506_683947889_4443507_q.jpg" alt="" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; width: 32px; height: 32px; display: block; " /></a><label class="deleteAction stat_elem UIImageBlock_Ext uiCloseButton uiCloseButton uiCloseButton" style="cursor: pointer; color: rgb(102, 102, 102); font-weight: bold; vertical-align: middle; float: right; display: inline-block; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; background-image: url(http://static.ak.fbcdn.net/rsrc.php/z5/r/Yz_2RL5XOEG.png); height: 15px; width: 15px; overflow-x: hidden; overflow-y: hidden; opacity: 0; "><input title="Remove" type="submit" name="delete[1128323]" style="font-weight: normal; cursor: pointer; opacity: 0; outline-style: none; outline-width: initial; outline-color: initial; padding-top: 18px; padding-right: 18px; padding-bottom: 18px; padding-left: 18px; "></label><div class="commentContent UIImageBlock_Content UIImageBlock_SMALL_Content" style="display: table-cell; vertical-align: top; width: 10000px; padding-top: 1px; "><a class="actorName" href="http://www.facebook.com/profile.php?id=683947889" hovercard="/ajax/hovercard/user.php?id=683947889" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: none; font-weight: bold; ">David Downie</a> <span jsid="text">Giuliano, this will be my new years eve dish. I'll be sure to report back on my blog documenting how it goes.</span><div class="uiTextSubtitle commentActions" style="color: rgb(128, 128, 128); font-size: 11px; line-height: 14px; padding-top: 2px; "><abbr title="Friday, December 31, 2010 at 9:27am" date="Thu, 30 Dec 2010 15:27:46 -0800" class="timestamp" style="border-bottom-style: none; border-bottom-width: initial; border-bottom-color: initial; ">8 hours ago</abbr> · <span class="uiTextSubtitle comment_like_1128323" style="color: rgb(128, 128, 128); line-height: 14px; font-size:11px;"><button class="stat_elem as_link cmnt_like_link" type="submit" name="like_comment_id[1128323]" value="1128323" title="Like this comment" style=" overflow-x: visible; overflow-y: visible; width: auto; text-align: left; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; 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cursor: pointer; opacity: 0; outline-style: none; outline-width: initial; outline-color: initial; padding-top: 18px; padding-right: 18px; padding-bottom: 18px; padding-left: 18px; "></label><div class="commentContent UIImageBlock_Content UIImageBlock_SMALL_Content" style="display: table-cell; vertical-align: top; width: 10000px; padding-top: 1px; "><a class="actorName" href="http://www.facebook.com/profile.php?id=683947889" hovercard="/ajax/hovercard/user.php?id=683947889" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: none; font-weight: bold; ">David Downie</a> <span jsid="text">Looking at your pork loin it looks as though the fat is trimmed off it.</span><div class="uiTextSubtitle commentActions" style="color: rgb(128, 128, 128); font-size: 11px; line-height: 14px; padding-top: 2px; "><abbr title="Friday, December 31, 2010 at 1:24pm" date="Thu, 30 Dec 2010 19:24:18 -0800" class="timestamp" style="border-bottom-style: none; border-bottom-width: initial; border-bottom-color: initial; ">4 hours ago</abbr> · <span class="uiTextSubtitle comment_like_1128732" style="color: rgb(128, 128, 128); line-height: 14px; font-size:11px;"><button class="stat_elem as_link cmnt_like_link" type="submit" name="like_comment_id[1128732]" value="1128732" title="Like this comment" style=" overflow-x: visible; overflow-y: visible; width: auto; text-align: left; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; cursor: pointer; color: rgb(59, 89, 152); background-position: initial initial; background-repeat: initial initial; font-family:'lucida grande', tahoma, verdana, arial, sans-serif;font-size:11px;"><span class="default_message" style="display: inline; ">Like</span></button></span></div></div></div></li><li class="uiUfiComment comment_1128832 ufiItem ufiItem" style="background-color: rgb(237, 239, 244); border-bottom-width: 1px; border-bottom-style: solid; border-bottom-color: rgb(229, 234, 241); margin-top: 2px; padding-top: 5px; padding-right: 5px; padding-bottom: 4px; padding-left: 5px; "><div class="UIImageBlock clearfix uiUfiActorBlock" style="display: block; zoom: 1; "><a class="actorPic UIImageBlock_Image UIImageBlock_SMALL_Image" href="http://www.facebook.com/profile.php?id=1449230436" tabindex="-1" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: none; float: left; margin-right: 8px; "><img class="uiProfilePhoto uiProfilePhotoMedium img" src="http://profile.ak.fbcdn.net/hprofile-ak-snc4/hs327.snc4/41484_1449230436_4003_q.jpg" alt="" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; width: 32px; height: 32px; display: block; " /></a><div class="commentContent UIImageBlock_Content UIImageBlock_SMALL_Content" style="display: table-cell; vertical-align: top; width: 10000px; padding-top: 1px; "><a class="actorName" href="http://www.facebook.com/profile.php?id=1449230436" hovercard="/ajax/hovercard/user.php?id=1449230436" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: none; font-weight: bold; ">Giuliano Hazan</a> <span jsid="text">Not completely, David, though in American markets I suspect more fat may be trimmed off. Hope you enjoy it while bringing the new year in! Best wishes.</span><div class="uiTextSubtitle commentActions" style="color: rgb(128, 128, 128); font-size: 11px; line-height: 14px; padding-top: 2px; "><abbr title="Friday, December 31, 2010 at 2:24pm" date="Thu, 30 Dec 2010 20:24:05 -0800" class="timestamp" style="border-bottom-style: none; border-bottom-width: initial; border-bottom-color: initial; ">3 hours ago</abbr> · <span class="uiTextSubtitle comment_like_1128832" style="color: rgb(128, 128, 128); line-height: 14px; font-size:11px;"><button class="stat_elem as_link cmnt_like_link" type="submit" name="like_comment_id[1128832]" value="1128832" title="Like this comment" style=" overflow-x: visible; overflow-y: visible; width: auto; text-align: left; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; cursor: pointer; color: rgb(59, 89, 152); background-position: initial initial; background-repeat: initial initial; font-family:'lucida grande', tahoma, verdana, arial, sans-serif;font-size:11px;"><span class="default_message" style="display: inline; ">Like</span></button></span></div></div></div></li><li class="uiUfiComment comment_1128836 ufiItem ufiItem" style="background-color: rgb(237, 239, 244); border-bottom-width: 1px; border-bottom-style: solid; border-bottom-color: rgb(229, 234, 241); margin-top: 2px; padding-top: 5px; padding-right: 5px; padding-bottom: 4px; padding-left: 5px; "><div class="UIImageBlock clearfix uiUfiActorBlock" style="display: block; zoom: 1; "><a class="actorPic UIImageBlock_Image UIImageBlock_SMALL_Image" href="http://www.facebook.com/profile.php?id=683947889" tabindex="-1" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: none; float: left; margin-right: 8px; "><img class="uiProfilePhoto uiProfilePhotoMedium img" src="http://profile.ak.fbcdn.net/hprofile-ak-snc4/hs1324.snc4/161506_683947889_4443507_q.jpg" alt="" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; width: 32px; height: 32px; display: block; " /></a><label class="deleteAction stat_elem UIImageBlock_Ext uiCloseButton uiCloseButton uiCloseButton" style="cursor: pointer; color: rgb(102, 102, 102); font-weight: bold; vertical-align: middle; float: right; display: inline-block; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; background-image: url(http://static.ak.fbcdn.net/rsrc.php/z5/r/Yz_2RL5XOEG.png); height: 15px; width: 15px; overflow-x: hidden; overflow-y: hidden; opacity: 0; "><input title="Remove" type="submit" name="delete[1128836]" style="font-weight: normal; cursor: pointer; opacity: 0; outline-style: none; outline-width: initial; outline-color: initial; padding-top: 18px; padding-right: 18px; padding-bottom: 18px; padding-left: 18px; "></label><div class="commentContent UIImageBlock_Content UIImageBlock_SMALL_Content" style="display: table-cell; vertical-align: top; width: 10000px; padding-top: 1px; "><a class="actorName" href="http://www.facebook.com/profile.php?id=683947889" hovercard="/ajax/hovercard/user.php?id=683947889" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: none; font-weight: bold; ">David Downie</a> <span jsid="text">Giuliano, thanks very much for commenting. I was googling pork loin and fat trimming. I will take a little off only then! I am making your superb scallop and breadcrumb pasta for our first course. Happy New Year to you and your family. david</span><div class="uiTextSubtitle commentActions" style="color: rgb(128, 128, 128); font-size: 11px; line-height: 14px; padding-top: 2px; "><abbr title="Friday, December 31, 2010 at 2:26pm" date="Thu, 30 Dec 2010 20:26:15 -0800" class="timestamp" style="border-bottom-style: none; border-bottom-width: initial; border-bottom-color: initial; ">3 hours ago</abbr> · <span class="uiTextSubtitle comment_like_1128836" style="color: rgb(128, 128, 128); line-height: 14px; font-size:11px;"><button class="stat_elem as_link cmnt_like_link" type="submit" name="like_comment_id[1128836]" value="1128836" title="Like this comment" style=" overflow-x: visible; overflow-y: visible; width: auto; text-align: left; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; cursor: pointer; color: rgb(59, 89, 152); background-position: initial initial; background-repeat: initial initial; font-family:'lucida grande', tahoma, verdana, arial, sans-serif;font-size:11px;"><span class="default_message" style="display: inline; ">Like</span></button></span></div></div></div></li></ul></li></ul></form></span></div><div><br /></div><div>So I took to the fat with my knife. As it turns out, there was actually more fat than meat in the loin I managed to buy. It didn't look too bad after I found the meat. To think, if this were roasted all that fat would have gone down the throat. It made me sick thinking about it. </div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5iGRsQWfF13XdDT2vasIGDni_epjP2PbUfXHZOPLQtTgxjPWn3mTkrXboTUar7L23njJ1un2qM3JNWkTOrEDKw3XKwh4wxFWzbM5HFHAlUZkp18-LUGcwqaih2ZOlKVygaqLXnF4C6HUr/s1600/P1010485.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5iGRsQWfF13XdDT2vasIGDni_epjP2PbUfXHZOPLQtTgxjPWn3mTkrXboTUar7L23njJ1un2qM3JNWkTOrEDKw3XKwh4wxFWzbM5HFHAlUZkp18-LUGcwqaih2ZOlKVygaqLXnF4C6HUr/s400/P1010485.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5557012369025356354" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a></div><div><br /></div><div>I gave Basil the kitten a chance to play with it for a few minutes before binning it. </div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCEyY-h2-Jge96h5K4y7ECeA94-Ot3t6eacjrQcr185fAvLqFVL_Z-1PDaEALt5Yj_83gxDRfKgUBeaqiTM6xIJCSUiII1OMI9GPrALRBPFRWFX3wxRYqT4N7_4CZuBv8mmPNmeq3XwLc1/s1600/P1010478.JPG"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM1kW7-gjI-clRUimd1V738dTs_x7SRF8m4n9XjJo84NTWb0kdyoHZySrAcJstapwowZg5nqhjwpGHvM5TJW2AaAxVR5vbZ1-ycmjkQLIQRm3vP7uR2Td-7VmmdPos9TvSkUaeFIeRJzux/s1600/P1010487.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM1kW7-gjI-clRUimd1V738dTs_x7SRF8m4n9XjJo84NTWb0kdyoHZySrAcJstapwowZg5nqhjwpGHvM5TJW2AaAxVR5vbZ1-ycmjkQLIQRm3vP7uR2Td-7VmmdPos9TvSkUaeFIeRJzux/s400/P1010487.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5557012359524752338" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a></div><div><br /></div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9FNPAgDi946l6UTjKoZpexffEmM8_FWVve-dJRpSdNdI2Ab4d4tMMG-sEQ8e5dyNSpottmD6BjgDqqvV78YqNsgdYpZWCc4HqWV24SgTsXDjEWRwGuc4g_gjhtiSiS3SNLXv3suIh5sWv/s1600/P1010507.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9FNPAgDi946l6UTjKoZpexffEmM8_FWVve-dJRpSdNdI2Ab4d4tMMG-sEQ8e5dyNSpottmD6BjgDqqvV78YqNsgdYpZWCc4HqWV24SgTsXDjEWRwGuc4g_gjhtiSiS3SNLXv3suIh5sWv/s400/P1010507.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5557013313027987522" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a></div></div><div><br /></div><div>The next steps were to brown the meat, soften the onion, and cut the fruit.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGFGxdfi1mWBxawGnkhLyjPhiIApYloj-89Gs5f6eZzci27ybaQlCgQ_tGao0c-o7hhUWbBcgfkq88ANOKSAbtqhunp_LbCCPQ727tbQeAZ5_BbkJ2e3WVlouWrq6SMx5XP9wkWAxZvLp9/s400/P1010510.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5557013310225318914" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div><div><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNY8FISWPgUHvtcRemTdyJiR40HXTHIBTvOTq_IIgl7gy13WseipHSEPhrDlt2b44FTuejukEMpN8rBDW6zXGdR7asegezO93hcG4Fc_9-eOmOhlGm-qKAQO-KGN9JKET2Mq1SJllg_k9C/s400/P1010517.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5557016589704364258" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span></div><div><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><br /></span></span></div><div>The really fun bit was pouring in some red wine and boiling off the alcohol. In the name of all that is holy, this was the most amazing smell. More so for me because I am off the grog for 12 months and am over 6 months in.</div><div><div style="text-align: center; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGFGxdfi1mWBxawGnkhLyjPhiIApYloj-89Gs5f6eZzci27ybaQlCgQ_tGao0c-o7hhUWbBcgfkq88ANOKSAbtqhunp_LbCCPQ727tbQeAZ5_BbkJ2e3WVlouWrq6SMx5XP9wkWAxZvLp9/s1600/P1010510.JPG"><br /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhxV6O5iq5BjZSGJ1yOPrrPZvRHAMcTZEMiD_S2LRmwXu6sUTpQhKd3nD_YsbNtZhyyY6SvY0qXQP6RN491kf5Yx0es9GcvknnxmkVlJNQaWevx7WdxVEcxGCoqAAk279hG6oiSH2brTxO/s1600/P1010522.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhxV6O5iq5BjZSGJ1yOPrrPZvRHAMcTZEMiD_S2LRmwXu6sUTpQhKd3nD_YsbNtZhyyY6SvY0qXQP6RN491kf5Yx0es9GcvknnxmkVlJNQaWevx7WdxVEcxGCoqAAk279hG6oiSH2brTxO/s400/P1010522.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5557013305723224338" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a></div><div><br /></div><div>So I couldn't get my head out of the pot as it wafted into my nostrils. </div><div><br /></div><div>The meat joined the fruit and onion and, still on a high from the alcohol, I declared that everything that was good and right in the world was in that pot.</div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuRsqY58anxHriAiKtdYBo7tEuI5GSDpf7_bAZT4Gykq2Q_S62gT7u-BBZmN9dH4rXaGW0TvHTo_OjW7nkcBNBoHeG1XL47MYiMyYGNwE1gwZUD3wqInqic8fJNVWAu5mbuQHs5iOo673m/s1600/P1010523.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuRsqY58anxHriAiKtdYBo7tEuI5GSDpf7_bAZT4Gykq2Q_S62gT7u-BBZmN9dH4rXaGW0TvHTo_OjW7nkcBNBoHeG1XL47MYiMyYGNwE1gwZUD3wqInqic8fJNVWAu5mbuQHs5iOo673m/s400/P1010523.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5557016595329048354" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a><div style="text-align: left;"><br /></div></div><div>The spoon was sampled and there were some sour notes. From the fruit perhaps? I hoped it wasn't from the wine, as I wasn't able to taste it before it went in. </div><div><br /></div><div>Within 40 minutes any sour notes had disappeared, and the official taster declared that the sauce activated all the pleasure sensors at the back of her mouth. </div><div><br /></div><div>When the meat was cooked it was finely sliced and put back into the sauce. It was greeted with many oos and aaars at the table, and pronounced genius by all.</div><div><br /></div><div><div style="text-align: center; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU9gPFkh2L6lHCfCftodG0iSASsr1W4jnJPsUhMZnDzBP0-2VxFFB_qBMLJZlSNHBHEN425NRDLueZzc064EqS2vTQtop07XU_7bPrnhbYXceQD-Snrtk_BO9zXN0Kbolws9-cePywQ94o/s1600/P1010528.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU9gPFkh2L6lHCfCftodG0iSASsr1W4jnJPsUhMZnDzBP0-2VxFFB_qBMLJZlSNHBHEN425NRDLueZzc064EqS2vTQtop07XU_7bPrnhbYXceQD-Snrtk_BO9zXN0Kbolws9-cePywQ94o/s400/P1010528.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5557013302110303762" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a></div></div><div>This recipe is a keeper. The pork wasn't dry and tasted of itself, and the sauce was sweet and delicious. I will be making this one again! </div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ6PUPd6E3M7eERv6MEzMu34Kw-4BR4CBMvE_S2jDTu8iq7a3L8zQwZCdg4D93qtTEIeCV-Xm61jm6cJzl-HSffXuoIvkGCnlUMuOgv-rGcgHJFebo4qBZFgGGM1g0tLxJCepxQcbqkYRE/s1600/P1010533.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ6PUPd6E3M7eERv6MEzMu34Kw-4BR4CBMvE_S2jDTu8iq7a3L8zQwZCdg4D93qtTEIeCV-Xm61jm6cJzl-HSffXuoIvkGCnlUMuOgv-rGcgHJFebo4qBZFgGGM1g0tLxJCepxQcbqkYRE/s400/P1010533.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5557013291781215138" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1409255938428730063.post-75994092080391830192010-12-29T17:34:00.009+10:002010-12-29T20:35:43.723+10:00Christmas meals<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgljGRzGry9bVfZbpEwoWbMxWtINRgwAmlRPZJ0mP3_4RIf4hORSK31THr76smTw2RUEPNGEX8-ekuU2GZ2LPiz4dIhcXDI7nS19U3c1FqutM2NLt3cj2P4ldBOPrPIEbROmcKr8ykn7p_V/s1600/163059_10150117644416154_579071153_8092187_6431572_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgljGRzGry9bVfZbpEwoWbMxWtINRgwAmlRPZJ0mP3_4RIf4hORSK31THr76smTw2RUEPNGEX8-ekuU2GZ2LPiz4dIhcXDI7nS19U3c1FqutM2NLt3cj2P4ldBOPrPIEbROmcKr8ykn7p_V/s400/163059_10150117644416154_579071153_8092187_6431572_n.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5556047915521474226" /></a><div><br /></div>I thought I would mention a couple of meals cooked after Christmas. My plan for boxing day was to cook basil and tomato pasta and a green bean and lamb stew. I sought Marcella's counsel on increasing the amount of lamb as follows:<div><br /></div><div><br /></div><div><div><span class="Apple-style-span" style=" color: rgb(51, 51, 51); font-family:'lucida grande', tahoma, verdana, arial, sans-serif;font-size:11px;"><ul class="uiList uiStream fbProfileStream" id="profile_minifeed" style="list-style-type: none; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; min-height: 100px; "><li class="pvm uiUnifiedStory uiStreamStory pvm aid_Array uiListItem uiListLight uiListVerticalItemBorder" ft="{"evt":4,"src":9,"sty":100,"actrs":"683947889","nactrs":1,"targets":"1567999558","object_id":null,"pub_time":1293052500,"fbid":"1485545309769","qid":"0","s_obj":26,"s_edge":1,"s_prnt":26}" id="stream_story_4d1aed3c576cc7237494845" style="display: block; border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-width: 1px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-top-color: rgb(233, 233, 233); border-right-color: rgb(233, 233, 233); border-bottom-color: rgb(233, 233, 233); border-left-color: rgb(233, 233, 233); padding-top: 10px; padding-bottom: 10px; padding-right: 35px; "><div class="UIImageBlock clearfix storyContent" style="display: block; zoom: 1; "><a class="profilePicLink UIImageBlock_Image UIImageBlock_MED_Image" tabindex="-1" href="http://www.facebook.com/profile.php?id=683947889" ft="{"type":"actr-profile-pic"}" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: none; float: left; margin-right: 10px; "><img class="uiProfilePhoto profilePic uiProfilePhotoLarge img" src="http://profile.ak.fbcdn.net/hprofile-ak-snc4/hs1324.snc4/161506_683947889_4443507_q.jpg" alt="" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; width: 50px; height: 50px; display: block; " /></a><div class="UIImageBlock_Content UIImageBlock_MED_Content" style="display: table-cell; vertical-align: top; width: 10000px; "><a class="mlm uiTooltip mlm mlm hideButton mlm uiCloseButton uiCloseButton uiCloseButton" rel="async-post" href="http://www.facebook.com/#" ajaxify="/ajax/minifeed.php?dialog=1&ministory_key=738362&profile_fbid=1567999558&story_type=100&feedback=1&action_key=remove_content&story_fbids%5B0%5D=1567999558%3A1485545309769&story_id=stream_story_4d1aed3c576cc7237494845" title="Remove" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: none; display: inline-block; margin-top: -2px; margin-right: -35px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; background-image: url(http://static.ak.fbcdn.net/rsrc.php/z5/r/Yz_2RL5XOEG.png); height: 15px; width: 15px; position: relative; float: right; opacity: 0; "></a><h6 class="uiStreamMessage" ft="{"type":"msg"}" style="font-size: 11px; color: rgb(0, 0, 0); margin-top: 0px; margin-right: 0px; margin-bottom: 5px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; word-wrap: break-word; font-weight: normal; "><div class="actorName actorDescription" style="padding-bottom: 3px; font-weight: bold; "><a href="http://www.facebook.com/profile.php?id=683947889" hovercard="/ajax/hovercard/user.php?id=683947889" style="cursor: pointer; text-decoration: none; "><span class="Apple-style-span" style="color:#FFFF66;">David Downie</span></a></div><span class="messageBody" style="line-height: 14px; "><span class="Apple-style-span" style="color:#FFFF66;">Dear Marcella and Friends I was wondering if any of you had ever doubled the lamb and bean with vinegar recipe from Essentials. I am cooking for a crowd on Boxing Day and was hoping to do so. Does it scale nicely, especially the oil? Sometimes recipes do not scale and you need to tweak things rather than doubling each quantity directly. I intend to have a tomato and basil pasta for the first course. Merry C</span><span class="Apple-style-span" style="color:#FFFFFF;">hristmas to all. David</span></span></h6><form rel="async" class="commentable_item autoexpand_mode" method="post" action="http://www.facebook.com/ajax/ufi/modify.php" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span><span class="uiStreamSource" style="color: rgb(153, 153, 153); "><a href="http://www.facebook.com/permalink.php?story_fbid=1485545309769&id=683947889" style="cursor: pointer; color: rgb(153, 153, 153); text-decoration: none; "><abbr title="Thursday, December 23, 2010 at 7:15am" date="Wed, 22 Dec 2010 13:15:00 -0800" style="border-bottom-style: none; border-bottom-width: initial; border-bottom-color: initial; ">December 23 at 7:15am</abbr></a></span><span class="UIActionLinks UIActionLinks_bottom" ft="{"type":"action"}" style="color: rgb(153, 153, 153); "> · <button class="like_link stat_elem as_link" title="Like this item" type="submit" name="like" style=" overflow-x: visible; overflow-y: visible; width: auto; text-align: left; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; cursor: pointer; color: rgb(109, 132, 180); font-family:'lucida grande', tahoma, verdana, arial, sans-serif;font-size:11px;"><span class="default_message" style="display: inline; ">Like</span></button> · <label class="comment_link" title="Leave a comment" style="cursor: pointer; color: rgb(107, 132, 180); font-weight: normal; vertical-align: text-top; ">Comment</label> · <a href="http://www.facebook.com/profile.php?id=683947889&and=1567999558&ref=nf" style="cursor: pointer; color: rgb(109, 132, 180); text-decoration: none; ">See Friendship</a></span></span><ul class="uiList uiUfi focus_target fbUfi " ft="{"type":"ufi"}" style="list-style-type: none; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 2px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; width: 398px; "><li class="ufiNub uiListItem uiListVerticalItemBorder" style="display: block; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; margin-bottom: -2px; margin-top: 0px; "><i style="background-image: url(http://static.ak.fbcdn.net/rsrc.php/z7/r/UvyvLtJTQzO.png); display: block; height: 5px; margin-left: 17px; width: 9px; background-repeat: no-repeat no-repeat; "></i></li><li class="uiUfiComments"><ul class="commentList" style="list-style-type: none; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><li class="uiUfiComment comment_722305 ufiItem ufiItem" style="background-color: rgb(237, 239, 244); border-bottom-width: 1px; border-bottom-style: solid; border-bottom-color: rgb(229, 234, 241); margin-top: 2px; padding-top: 5px; padding-right: 5px; padding-bottom: 4px; padding-left: 5px; "><div class="UIImageBlock clearfix uiUfiActorBlock" style="display: block; zoom: 1; "><a class="actorPic UIImageBlock_Image UIImageBlock_SMALL_Image" href="http://www.facebook.com/profile.php?id=1567999558" tabindex="-1" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: none; float: left; margin-right: 8px; "><img class="uiProfilePhoto uiProfilePhotoMedium img" src="http://profile.ak.fbcdn.net/hprofile-ak-snc4/hs451.snc4/49549_1567999558_6206_q.jpg" alt="" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; width: 32px; height: 32px; display: block; " /></a><div class="commentContent UIImageBlock_Content UIImageBlock_SMALL_Content" style="display: table-cell; vertical-align: top; width: 10000px; padding-top: 1px; "><a class="actorName" href="http://www.facebook.com/profile.php?id=1567999558" hovercard="/ajax/hovercard/user.php?id=1567999558" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: none; font-weight: bold; ">Marcella Hazan</a> <span jsid="text"><div id="id_4d1aed421538a1774844480" class="text_exposed_root text_exposed" style="display: inline; ">Dear David, your new mustache and beard make you look fierce? Are you? I am glad that lamb shoulder with the bone in no longer causes a trauma. By NO means double the vinegar, half again is plenty and the same goes for the oil. The lamb dep<span class="text_exposed_show" style="display: inline; ">ends on the proportion of bone and meat. If there is mostly bone, add a little bit of meat. Victor, who has a few Australian gems in his cellar, just opened a McLaren Vale 1998 reserve Shiraz from Fox Creek. Beautiful, and it would be perfect on your lamb, whereas you might choose a non-reserve Chianti for the pasta. Buon Natale to you and Victoria. Ours is our 56th.</span></div></span><div class="uiTextSubtitle commentActions" style="color: rgb(128, 128, 128); font-size: 11px; line-height: 14px; padding-top: 2px; "><abbr title="Thursday, December 23, 2010 at 9:53am" date="Wed, 22 Dec 2010 15:53:07 -0800" style="border-bottom-style: none; border-bottom-width: initial; border-bottom-color: initial; ">December 23 at 9:53am</abbr> · <span class="uiTextSubtitle comment_like_722305" style="color: rgb(128, 128, 128); line-height: 14px; font-size:11px;"><button class="stat_elem as_link cmnt_like_link" type="submit" name="like_comment_id[722305]" value="722305" title="Like this comment" style=" overflow-x: visible; overflow-y: visible; width: auto; text-align: left; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; cursor: pointer; color: rgb(59, 89, 152); font-family:'lucida grande', tahoma, verdana, arial, sans-serif;font-size:11px;"><span class="default_message" style="display: inline; ">Like</span></button></span></div></div></div></li><li class="uiUfiComment comment_722336 ufiItem ufiItem" style="background-color: rgb(237, 239, 244); border-bottom-width: 1px; border-bottom-style: solid; border-bottom-color: rgb(229, 234, 241); margin-top: 2px; padding-top: 5px; padding-right: 5px; padding-bottom: 4px; padding-left: 5px; "><div class="UIImageBlock clearfix uiUfiActorBlock" style="display: block; zoom: 1; "><a class="actorPic UIImageBlock_Image UIImageBlock_SMALL_Image" href="http://www.facebook.com/adriana.downie" tabindex="-1" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: none; float: left; margin-right: 8px; "><img class="uiProfilePhoto uiProfilePhotoMedium img" src="http://profile.ak.fbcdn.net/hprofile-ak-snc4/hs332.snc4/41649_625570957_1360551_q.jpg" alt="" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; width: 32px; height: 32px; display: block; " /></a><div class="commentContent UIImageBlock_Content UIImageBlock_SMALL_Content" style="display: table-cell; vertical-align: top; width: 10000px; padding-top: 1px; "><a class="actorName" href="http://www.facebook.com/adriana.downie" hovercard="/ajax/hovercard/user.php?id=625570957" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: none; font-weight: bold; ">Adriana Downie</a> <span jsid="text">Fierce is definately not in David's repetoire. I am looking forward to the boxing day lunch...leave the McLaren Vale Shiraz up to me! Can I suggest we do a batch of asparagus with ham from Essentials for a starter. I love it and have made it to great success!</span><div class="uiTextSubtitle commentActions" style="color: rgb(128, 128, 128); font-size: 11px; line-height: 14px; padding-top: 2px; "><abbr title="Thursday, December 23, 2010 at 10:07am" date="Wed, 22 Dec 2010 16:07:13 -0800" style="border-bottom-style: none; border-bottom-width: initial; border-bottom-color: initial; ">December 23 at 10:07am</abbr> · <span class="uiTextSubtitle comment_like_722336" style="color: rgb(128, 128, 128); line-height: 14px; font-size:11px;"><button class="stat_elem as_link cmnt_like_link" type="submit" name="like_comment_id[722336]" value="722336" title="Like this comment" style=" overflow-x: visible; overflow-y: visible; width: auto; text-align: left; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; cursor: pointer; color: rgb(59, 89, 152); font-family:'lucida grande', tahoma, verdana, arial, sans-serif;font-size:11px;"><span class="default_message" style="display: inline; ">Like</span></button></span></div></div></div></li><li class="uiUfiComment comment_722384 ufiItem ufiItem" style="background-color: rgb(237, 239, 244); border-bottom-width: 1px; border-bottom-style: solid; border-bottom-color: rgb(229, 234, 241); margin-top: 2px; padding-top: 5px; padding-right: 5px; padding-bottom: 4px; padding-left: 5px; "><div class="UIImageBlock clearfix uiUfiActorBlock" style="display: block; zoom: 1; "><a class="actorPic UIImageBlock_Image UIImageBlock_SMALL_Image" href="http://www.facebook.com/profile.php?id=1567999558" tabindex="-1" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: none; float: left; margin-right: 8px; "><img class="uiProfilePhoto uiProfilePhotoMedium img" src="http://profile.ak.fbcdn.net/hprofile-ak-snc4/hs451.snc4/49549_1567999558_6206_q.jpg" alt="" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; width: 32px; height: 32px; display: block; " /></a><div class="commentContent UIImageBlock_Content UIImageBlock_SMALL_Content" style="display: table-cell; vertical-align: top; width: 10000px; padding-top: 1px; "><a class="actorName" href="http://www.facebook.com/profile.php?id=1567999558" hovercard="/ajax/hovercard/user.php?id=1567999558" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: none; font-weight: bold; ">Marcella Hazan</a> <span jsid="text">Not fierce, then, but brooding? An Alsatian late harvest Gewurztraminer would be delicious with the ham, and skip the pasta.</span><div class="uiTextSubtitle commentActions" style="color: rgb(128, 128, 128); font-size: 11px; line-height: 14px; padding-top: 2px; "><abbr title="Thursday, December 23, 2010 at 10:45am" date="Wed, 22 Dec 2010 16:45:26 -0800" style="border-bottom-style: none; border-bottom-width: initial; border-bottom-color: initial; ">December 23 at 10:45am</abbr> · <span class="uiTextSubtitle comment_like_722384" style="color: rgb(128, 128, 128); line-height: 14px; font-size:11px;"><button class="stat_elem as_link cmnt_like_link" type="submit" name="like_comment_id[722384]" value="722384" title="Like this comment" style=" overflow-x: visible; overflow-y: visible; width: auto; text-align: left; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; cursor: pointer; color: rgb(59, 89, 152); font-family:'lucida grande', tahoma, verdana, arial, sans-serif;font-size:11px;"><span class="default_message" style="display: inline; ">Like</span></button></span></div></div></div></li><li class="uiUfiComment comment_722555 ufiItem ufiItem" style="background-color: rgb(237, 239, 244); border-bottom-width: 1px; border-bottom-style: solid; border-bottom-color: rgb(229, 234, 241); margin-top: 2px; padding-top: 5px; padding-right: 5px; padding-bottom: 4px; padding-left: 5px; "><div class="UIImageBlock clearfix uiUfiActorBlock" style="display: block; zoom: 1; "><a class="actorPic UIImageBlock_Image UIImageBlock_SMALL_Image" href="http://www.facebook.com/profile.php?id=683947889" tabindex="-1" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: none; float: left; margin-right: 8px; "><img class="uiProfilePhoto uiProfilePhotoMedium img" src="http://profile.ak.fbcdn.net/hprofile-ak-snc4/hs1324.snc4/161506_683947889_4443507_q.jpg" alt="" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; width: 32px; height: 32px; display: block; " /></a><label class="deleteAction stat_elem UIImageBlock_Ext uiCloseButton uiCloseButton uiCloseButton" style="cursor: pointer; color: rgb(102, 102, 102); font-weight: bold; vertical-align: middle; float: right; display: inline-block; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; background-image: url(http://static.ak.fbcdn.net/rsrc.php/z5/r/Yz_2RL5XOEG.png); height: 15px; width: 15px; overflow-x: hidden; overflow-y: hidden; opacity: 0; "><input title="Remove" type="submit" name="delete[722555]" style="font-weight: normal; cursor: pointer; opacity: 0; outline-style: none; outline-width: initial; outline-color: initial; padding-top: 18px; padding-right: 18px; padding-bottom: 18px; padding-left: 18px; "></label><div class="commentContent UIImageBlock_Content UIImageBlock_SMALL_Content" style="display: table-cell; vertical-align: top; width: 10000px; padding-top: 1px; "><a class="actorName" href="http://www.facebook.com/profile.php?id=683947889" hovercard="/ajax/hovercard/user.php?id=683947889" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: none; font-weight: bold; ">David Downie</a> <span jsid="text">Thanks very much Marcella. Is the onion doubled? One good thing about being the cook, of course, is that you can decide the menu. I have told my mother I will be harvesting her basil on the 26th. I can brood, it is true, and perhaps I would be better off being a little fiercer. David</span><div class="uiTextSubtitle commentActions" style="color: rgb(128, 128, 128); font-size: 11px; line-height: 14px; padding-top: 2px; "><abbr title="Thursday, December 23, 2010 at 12:33pm" date="Wed, 22 Dec 2010 18:33:42 -0800" style="border-bottom-style: none; border-bottom-width: initial; border-bottom-color: initial; ">December 23 at 12:33pm</abbr> · <span class="uiTextSubtitle comment_like_722555" style="color: rgb(128, 128, 128); line-height: 14px; font-size:11px;"><button class="stat_elem as_link cmnt_like_link" type="submit" name="like_comment_id[722555]" value="722555" title="Like this comment" style=" overflow-x: visible; overflow-y: visible; width: auto; text-align: left; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-style: none; 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border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; width: 32px; height: 32px; display: block; " /></a><div class="commentContent UIImageBlock_Content UIImageBlock_SMALL_Content" style="display: table-cell; vertical-align: top; width: 10000px; padding-top: 1px; "><a class="actorName" href="http://www.facebook.com/profile.php?id=1567999558" hovercard="/ajax/hovercard/user.php?id=1567999558" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: none; font-weight: bold; ">Marcella Hazan</a> <span jsid="text">You never have to worry about using too much onion, if you cook it long enough</span><div class="uiTextSubtitle commentActions" style="color: rgb(128, 128, 128); font-size: 11px; line-height: 14px; padding-top: 2px; "><abbr title="Thursday, December 23, 2010 at 2:25pm" date="Wed, 22 Dec 2010 20:25:53 -0800" style="border-bottom-style: none; border-bottom-width: initial; border-bottom-color: initial; ">December 23 at 2:25pm</abbr> · <span class="uiTextSubtitle comment_like_722699" style="color: rgb(128, 128, 128); 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text-decoration: none; font-weight: bold; ">David Downie</a> <span jsid="text">Thanks Marcella. Speaking of which, Victoria just cooked a form of your onion pasta, and she is very proud. It was delicious.</span><div class="uiTextSubtitle commentActions" style="color: rgb(128, 128, 128); font-size: 11px; line-height: 14px; padding-top: 2px; "><abbr title="Thursday, December 23, 2010 at 8:32pm" date="Thu, 23 Dec 2010 02:32:55 -0800" style="border-bottom-style: none; border-bottom-width: initial; border-bottom-color: initial; ">December 23 at 8:32pm</abbr> · <span class="uiTextSubtitle comment_like_723045" style="color: rgb(128, 128, 128); line-height: 14px; font-size:11px;"><button class="stat_elem as_link cmnt_like_link" type="submit" name="like_comment_id[723045]" value="723045" title="Like this comment" style=" overflow-x: visible; overflow-y: visible; width: auto; text-align: left; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; cursor: pointer; color: rgb(59, 89, 152); font-family:'lucida grande', tahoma, verdana, arial, sans-serif;font-size:11px;"><span class="default_message" style="display: inline; ">Like</span></button></span></div></div></div></li><li class="uiUfiComment comment_728941 ufiItem ufiItem" style="background-color: rgb(237, 239, 244); border-bottom-width: 1px; border-bottom-style: solid; border-bottom-color: rgb(229, 234, 241); margin-top: 2px; padding-top: 5px; padding-right: 5px; padding-bottom: 4px; padding-left: 5px; "><div class="UIImageBlock clearfix uiUfiActorBlock" style="display: block; zoom: 1; "><a class="actorPic UIImageBlock_Image UIImageBlock_SMALL_Image" href="http://www.facebook.com/profile.php?id=683947889" tabindex="-1" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: none; float: left; margin-right: 8px; "><img class="uiProfilePhoto uiProfilePhotoMedium img" src="http://profile.ak.fbcdn.net/hprofile-ak-snc4/hs1324.snc4/161506_683947889_4443507_q.jpg" alt="" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; width: 32px; height: 32px; display: block; " /></a><label class="deleteAction stat_elem UIImageBlock_Ext uiCloseButton uiCloseButton uiCloseButton" style="cursor: pointer; color: rgb(102, 102, 102); font-weight: bold; vertical-align: middle; float: right; display: inline-block; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; background-image: url(http://static.ak.fbcdn.net/rsrc.php/z5/r/Yz_2RL5XOEG.png); height: 15px; width: 15px; overflow-x: hidden; overflow-y: hidden; opacity: 0; "><input title="Remove" type="submit" name="delete[728941]" style="font-weight: normal; cursor: pointer; opacity: 0; outline-style: none; outline-width: initial; outline-color: initial; padding-top: 18px; padding-right: 18px; padding-bottom: 18px; padding-left: 18px; "></label><div class="commentContent UIImageBlock_Content UIImageBlock_SMALL_Content" style="display: table-cell; vertical-align: top; width: 10000px; padding-top: 1px; "><a class="actorName" href="http://www.facebook.com/profile.php?id=683947889" hovercard="/ajax/hovercard/user.php?id=683947889" style="cursor: pointer; color: rgb(59, 89, 152); text-decoration: none; font-weight: bold; ">David Downie</a> <span jsid="text">Marcella, I could not find any lamb shoulder on boxing day! Fortunately I was able to spot some racks of lamb and make Giuliano's rack of lamb with rosemary and breadcrumbs, along with the basil and fresh tomato and garlic pasta. Your orange cake also got a look in. A pleasant boxing day lunch was had by all.</span><div class="uiTextSubtitle commentActions" style="color: rgb(128, 128, 128); font-size: 11px; line-height: 14px; padding-top: 2px; "><abbr title="Sunday, December 26, 2010 at 8:10pm" date="Sun, 26 Dec 2010 02:10:13 -0800" style="border-bottom-style: none; border-bottom-width: initial; border-bottom-color: initial; ">Sunday at 8:10pm</abbr> · </div><div><span class="Apple-style-span" style="color:#3B5998;"><br /></span><span class="uiTextSubtitle comment_like_728941" style="color: rgb(128, 128, 128); line-height: 14px; font-size:11px;"><button class="stat_elem as_link cmnt_like_link" type="submit" name="like_comment_id[728941]" value="728941" title="Like this comment" style=" overflow-x: visible; overflow-y: visible; width: auto; text-align: left; background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; cursor: pointer; color: rgb(59, 89, 152); font-family:'lucida grande', tahoma, verdana, arial, sans-serif;font-size:11px;"><span class="default_message" style="display: inline; ">Like</span></button><br /></span></div></div></div></li></ul></li></ul></form></div></div></li></ul></span></div><div>Well you can see the outcome there. The lamb rack was excellent. The pasta was perhaps not as tasty as it has been before, and on reflection was underseasoned. Don't be shy with the salt!</div><div><br /></div><div>Today I cooked the pasta again (with more salt) and it was excellent, along with lamb stew again. It helps when cooking to repeat the same dishes over and over. They get easier, and better. </div><div><br /></div><div><br /></div></div>Unknownnoreply@blogger.com0