What did you cook/eat today (June 2017)

[Francesca]

I often try to use olives from Puglia or even "taggiasche" (more little) typical from Liguria. And both type of these olives have the nocciolo inside ( sorry I don't know how to translate nocciolo in english). Or I use also simple black pitted olives.

@ Myp,

The Word Nocciolo, is either called a Pit, in Canadian or Usa English or a Stone in British English.

I would like to get some Black Olives from Puglia .. However, Kalamata are very easy to purchase here at the Mercat de La Boqueria in Bari Gotico Main Market of Barcelona.

I am thinking to do a récipe on Tapenade which a dear friend in Greece had given me many many years ago and I still use the same traditional récipe and we still keep in contact. We were over to see her and her husband and family a couple of years ago. I am a grand fan of Greek Cuisine, and especially of the Aegean Islands ..

Have a wonderful weekend ..

 

[epicuric]

Oh ok I'll explain to you. This could confuse a non-Italian.
Caffelatte is a sort of cappuccino but without foam. Is very usual to do caffelatte for breakfast in Italy. Warm milk and then put inside some of espresso coffee ( Warm or cold, but often warm) and plunge some biscuits or piece of cake or pizza ( I'm kidding for this).
And after your caffelatte, you can taste your espresso coffee

Oh ,I see! Thank you for explaining. So you dip the spelt biscuit and strawberries in the cafelatte?

 

[Morning Glory]

I am trying to understand the mechanics of this - two types of coffee at the same time. Or have I misunderstood?

I wondered...

 

[Morning Glory]

@morning glory - I sliced the red onions and garlic with the violin without removing or damaging any of my extremities!

Did you use the guard?

 

[Morning Glory]

Yes, but the main point is that it is cooked totally immersed in the fat and then stored in it. The same principle as canning.

You misunderstood - I meant that @creative's recipe was misnamed as it wasn't cooked in fat and therefore it wouldn't be preserved. The fat is used for preservation in true dick confit as you say.

 

[Francesca]

Saturday 10th.

With a tour group, working so it shall be a Restaurant Lunch. We are discussing from my list ..

Have a lovely weekend ..

 

[Yorky]

Did you use the guard?

Yes. It was more suitable for onions and garlic than it was for galangal!

 

[Yorky]

......... true dick confit .........

The mind boggles!

 

[Morning Glory]

Yes. It was more suitable for onions and garlic than it was for galangal!

Yes - I use my mandolin a lot to slice onions - its also good for slicing potatoes.

 

[MypinchofItaly]

Oh ,I see! Thank you for explaining. So you dip the spelt biscuit and strawberries in the cafelatte?

oh Yes, strawberries in caffelatte are a must!

 

[Yorky]

Yes - I use my mandolin a lot to slice onions - its also good for slicing potatoes.

I rarely need potatoes that thin but I shall bear that in mind.

 

[MypinchofItaly]

Saturday 10th.

With a tour group, working so it shall be a Restaurant Lunch. We are discussing from my list ..

Have a lovely weekend ..

Thanks! You too @Francesca .Today here there are 30 degrees...we are going to swimming pool to toast ourselves...

 

[Morning Glory]

I rarely need potatoes that thin but I shall bear that in mind.

I sometimes use them like that for a crispy layered potato topping - or I layer them with pork steaks or lamb steaks, sliced onions and add stock to make a hotpot.

 

[Yorky]

I sometimes use the like that for a crispy layered potato topping - or I layer them with pork steaks or lamb steaks, sliced onions and add stock to make a hotpot.

On the "thickest" setting it may be suitable for Yorkshire fishcakes. I have those planned for sometime next week. My wife is going to Bangkok this weekend so I am not allowed to cook anything that could potentially make a mess. It looks like [defrosted] chili con carne cooked and eaten from the pan!

 

[The Velvet Curtain]

Yesterday @Lullabelle did us a stonking fry up.