Posts by Pongi

Just my personal opinion-I'm not surprised that this dish wasn't good. Too many ingredients, too many different flavors mixed together...and I agree with kuan, I would never bake seafood this way. As for me, the only way I could make...

Here on the other side of the ocean, we have different priorities ;) Europe: everywhere in Italy (of course!), France, Spain, Portugal, Great Britain and Ireland, Germany, Holland, Belgium, Switzerland, Austria, Denmark, Norway,...

Hehehe...I prevented the direction change drawing number 6 from the bottom to the top...but you're telling me I was CHEATING! Pongi:D

Ditto:) As for "pizza di oggio", it makes no sense in Italian, but "pizza di oggi" does mean "pizza of the day";) Pongi

Please forgive me for using metric doses! Ingredients: -500 gr genoise -200 gr butter -180 gr icing sugar -25 gr bitter cocoa powder -1 small cup of concentrated coffee (possibly Italian-style espresso or moka-machine...

:lol: :lol: :roll: Pandispagna (your "Pan of Spain") isn't bread, but just the Italian word for "Pate Genoise". BTW, I cannot understand why we Genovese call "Spanish" something that everybody in the...

markface, it's likely you didn't cook it enough.Octopus must be boiled for a very long time to become tender, about 40-45 minutes each lb, and cooled down into its broth. The same if you stew it-as long as it's chewy, it hasn't cooked...

NO, NO, NO! Never discard Parmigiano rinds after having cooked them with minestrone...EAT them! They're the yummiest thing in your minestrone:lips: Pongi

This is the first time I explore this thread (perhaps it was too huge for me;) ) and I'm pretty amused at the fact that most of your "strangest things" are perfectly normal for Italians (except for my hubby:( ) I...

Although different couscous brands can differ, basically I'm with suzanne - 2:1 when I just rehydrate it, 1:1 when I steam it after rehydration. To my experience, this gives a better result as couscous turns out dryer and less sticky,...