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Jimbo wrote: Fri Jul 09, 2021 2:13 pm My go-to is cutting the sprouts in half (except for smaller ones if they're the size of a larger split one) and tossing them with olive oil, salt, and pepper, and put into the oven on a sheet pan at 375 F for about 20 minutes, then flip over and cook 5 more minutes with a splash of balsamic on them. If i forget to put the timer on they get a little too crispy on the outer leaves, but the missus loves those and eats them like potato chips so it's a win-win either way.

I made the mistake of trying a super good balsamic that I could literally drink in a tumbler if I wanted, and now I'm ordering 2 bottles at a time every few months. I'm really worried I am going to try a good fancy-lad red wine vinegar or cider vinegar and not be able to buy the cheap stuff off the shelf at the Jewel anymore.

I think the most recent notable sprouts I had (at a new restaurant here) were done this way--the balsamic seems like the thing.

A_Man_Who_Tries wrote: Sun Jul 11, 2021 3:00 pm

Geiginni wrote: Sun Jul 11, 2021 2:25 pm Speaking of guanciale, has anyone ever made Pasta Alla Zozzona?

https://www.seriouseats.com/pasta-alla- ... -egg-yolks

Possibly one of the most complexly flavorful and satisfying things I’ve ever made. True magic coming from a rather simple, yet rich list of ingredients.

One of my can't-be-arsed dinner go-tos. Always good.

To me, it’s like the kind of transformation of the most commonplace ingredients through grouped steps to provide a tremendous payoff that you find in something like cassoulet, but this takes less than an hour, instead of the better part of a day.

I just want to put it out there that I have--maybe not an expertise--but at least an intermediate knowledge about cheese. It's been over a decade, but I worked in a cheese cave doing affinage, and I have also passed a written exam that bestowed upon me a certificate attesting to my cheese knowledge. So if anybody has questions about cheese, I might be able to help. I don't necessarily recall things such as the fat content of various cow breed's milk anymore, but I've retained some general knowledge.

Two bits of trivia related to things that have come up:

1-Gjetost is technically not a cheese as it is made from cooked down whey rather than the curds. (The same is true of ricotta, btw, which I believe translates to "recooked" Italian.) everybody who works in cheese shops still calls it a cheese and you should too, just a dumb little fact.
2-Provolone is basically just mozzerella that's aged longer.

Clyde wrote: Mon Jul 12, 2021 3:20 pm I just want to put it out there that I have--maybe not an expertise--but at least an intermediate knowledge about cheese. It's been over a decade, but I worked in a cheese cave doing affinage, and I have also passed a written exam that bestowed upon me a certificate attesting to my cheese knowledge. So if anybody has questions about cheese, I might be able to help. I don't necessarily recall things such as the fat content of various cow breed's milk anymore, but I've retained some general knowledge.

Two bits of trivia related to things that have come up:

1-Gjetost is technically not a cheese as it is made from cooked down whey rather than the curds. (The same is true of ricotta, btw, which I believe translates to "recooked" Italian.) everybody who works in cheese shops still calls it a cheese and you should too, just a dumb little fact.
2-Provolone is basically just mozzerella that's aged longer.

Thank you, I couldn't remember the distinction, but knew that one existed. Do you know or remember any particulars a
bout ricotta salata?

Geiginni wrote: Sun Jul 11, 2021 2:25 pm Speaking of guanciale, has anyone ever made Pasta Alla Zozzona?

https://www.seriouseats.com/pasta-alla- ... -egg-yolks

Possibly one of the most complexly flavorful and satisfying things I’ve ever made. True magic coming from a rather simple, yet rich list of ingredients.

Definitely trying this one once my better half is off her elimination diet.

PASTA wrote: Mon Jul 12, 2021 6:00 pm

Clyde wrote: Mon Jul 12, 2021 3:20 pm I just want to put it out there that I have--maybe not an expertise--but at least an intermediate knowledge about cheese. It's been over a decade, but I worked in a cheese cave doing affinage, and I have also passed a written exam that bestowed upon me a certificate attesting to my cheese knowledge. So if anybody has questions about cheese, I might be able to help. I don't necessarily recall things such as the fat content of various cow breed's milk anymore, but I've retained some general knowledge.

Two bits of trivia related to things that have come up:

1-Gjetost is technically not a cheese as it is made from cooked down whey rather than the curds. (The same is true of ricotta, btw, which I believe translates to "recooked" Italian.) everybody who works in cheese shops still calls it a cheese and you should too, just a dumb little fact.
2-Provolone is basically just mozzerella that's aged longer.

Thank you, I couldn't remember the distinction, but knew that one existed. Do you know or remember any particulars a
bout ricotta salata?

Sure, a little. It's an aged and salted version of ricotta (salata means salted in Italian). Whereas ricotta can be made from any type of milk, I believe ricotta salata can only be made from sheep's milk. Traditionally it was made with the leftover whey from pecorino romano production, and it has a taste and texture between a young romano and feta. It's not a cheese I would ever serve on cheese plate, but it's lovely shaved on salads.

Clyde wrote: Tue Jul 13, 2021 9:59 am

Sure, a little. It's an aged and salted version of ricotta (salata means salted in Italian). Whereas ricotta can be made from any type of milk, I believe ricotta salata can only be made from sheep's milk. Traditionally it was made with the leftover whey from pecorino romano production, and it has a taste and texture between a young romano and feta. It's not a cheese I would ever serve on cheese plate, but it's lovely shaved on salads.

These are the things I've forgotten. Definitely not a cheese plate cheese. Cheers Clyde

FM Clyde is the GZA of esoteric cheeses.

we are temporarily suspending article commenting" ie. no more fact checking by the Public in real time here

Nobody cares about article comments. You can still read the article, dumb-dumb. And fact check. In real time even.