• Hi, I am the owner and main administrator of Styleforum. If you find the forum useful and fun, please help support it by buying through the posted links on the forum. Our main, very popular sales thread, where the latest and best sales are listed, are posted HERE

    Purchases made through some of our links earns a commission for the forum and allows us to do the work of maintaining and improving it. Finally, thanks for being a part of this community. We realize that there are many choices today on the internet, and we have all of you to thank for making Styleforum the foremost destination for discussions of menswear.
  • This site contains affiliate links for which Styleforum may be compensated.
  • STYLE. COMMUNITY. GREAT CLOTHING.

    Bored of counting likes on social networks? At Styleforum, you’ll find rousing discussions that go beyond strings of emojis.

    Click Here to join Styleforum's thousands of style enthusiasts today!

    Styleforum is supported in part by commission earning affiliate links sitewide. Please support us by using them. You may learn more here.

OFFICIAL THREAD: General Cookery and Discussion

Piobaire

Not left of center?
Joined
Dec 5, 2006
Messages
81,833
Reaction score
63,360
I make it.
 

Piobaire

Not left of center?
Joined
Dec 5, 2006
Messages
81,833
Reaction score
63,360
Cassoulet today, hot smoked then pan seared duck breast with left over cassoulet beans tomorrow.

20230325_073100.jpg
20230325_073600.jpg
 

brokencycle

Moderator
Moderator
Joined
Nov 21, 2008
Messages
28,506
Reaction score
30,301

Lizard23

Distinguished Member
Joined
Dec 30, 2009
Messages
1,660
Reaction score
2,422
That pasta looks great. I made a veal and porcini ragu with homemade pappardelle the other day, and it was delicious.

I think what i cut is technically pappardelle as well. Probably not thin enough to call it tagliatelle. I was lazy.
 

brokencycle

Moderator
Moderator
Joined
Nov 21, 2008
Messages
28,506
Reaction score
30,301
I think what i cut is technically pappardelle as well. Probably not thin enough to call it tagliatelle. I was lazy.

I'm not Italian, so I'll believe you. It is funny to me though to read the official definitions. Like is an egg noodle cut 8mm wide vs 2cm really different enough to justify a new name? All good eats to me.
 

Lizard23

Distinguished Member
Joined
Dec 30, 2009
Messages
1,660
Reaction score
2,422
I'm not Italian, so I'll believe you. It is funny to me though to read the official definitions. Like is an egg noodle cut 8mm wide vs 2cm really different enough to justify a new name? All good eats to me.

If you are Italian, this is the way. The slightest alteration renders the dish into something else.

In some cases it makes sense. There is is just no substitute for guanciale in Roman pastas. You can used bacon/pancetta/etc and it will still be good, but it wont be real “gricia”; Oil based sauces with rigatoni are less than ideal.

In other cases it just gets silly, as you noted above.
 

Featured Sponsor

How important is full vs half canvas to you for heavier sport jackets?

  • Definitely full canvas only

    Votes: 91 37.6%
  • Half canvas is fine

    Votes: 90 37.2%
  • Really don't care

    Votes: 25 10.3%
  • Depends on fabric

    Votes: 40 16.5%
  • Depends on price

    Votes: 38 15.7%

Forum statistics

Threads
506,837
Messages
10,592,116
Members
224,321
Latest member
Skillfusian
Top