Martha Stewart shoves Mario Batali

On Jun 23, 10:00 pm, "Christopher M." <[email hidden]>

Quoted message said:

Could someone please tell me where I can get a clip of Martha Stewart
shoving Mario Batali when he made a guest appearance on her cooking show? I
thought it was very funny.

Thanks!

W. Pooh (AKA Winnie P.)

Now you've got me curious. I have a DVD called Martha's Guests:
Master Chefs with Mario and Martha on the front cover of it. I'll
have to check it out.
Did you look on youtube?
Dee Dee

Christopher M. said:

Could someone please tell me where I can get a clip of Martha Stewart
shoving Mario Batali when he made a guest appearance on her cooking show? I
thought it was very funny.

I don't watch much daytime TV. Did you Google or YouTube it?

--
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<sf> wrote in message news:[email hidden]...

Quoted message said:

I don't watch much daytime TV. Did you Google or YouTube it?

no

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"Dee Dee" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Jun 23, 10:00 pm, "Christopher M." <[email hidden]>

Quoted message said:

Could someone please tell me where I can get a clip of Martha Stewart
shoving Mario Batali when he made a guest appearance on her cooking show?
I
thought it was very funny.

Thanks!

Now you've got me curious. I have a DVD called Martha's Guests:
Master Chefs with Mario and Martha on the front cover of it. I'll
have to check it out.

Don't bother, unless you want to see Mario's traditional spaghetti
carbonara.

Quoted message said:

Did you look on youtube?

I couldn't find anything.

W. Pooh (AKA Winnie P.)

On Jun 24, 9:07 pm, "Christopher M." <[email hidden]>

Quoted message said:

Don't bother, unless you want to see Mario's traditional spaghetti
carbonara.

You're absolutely right.

His carbonara may be traditional, but OMG, those raw yolks! I'm a
well-done egg person, so I about barfed when I saw Martha stirring it
around. She wasn't smiling, I noticed.
Dee Dee

"Dee Dee" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Jun 24, 9:07 pm, "Christopher M." <[email hidden]>

Quoted message said:

Don't bother, unless you want to see Mario's traditional spaghetti
carbonara.

You're absolutely right.

His carbonara may be traditional, but OMG, those raw yolks! I'm a
well-done egg person, so I about barfed when I saw Martha stirring it
around. She wasn't smiling, I noticed.

A bad raw egg can be fatal for the elderly and children. It has the
potential to make anyone else seriously ill.

Even a hollandaise sauce is cooked, not raw.

But if it's good enough for Sara Moulton, executive chef of Gourmet
magazine, I think it's good enough for me.

In the case of shrimp however, I think I prefer my shrimp to be clean.

But if Wolfgang Puck ever invites me over to his house, I will be first in
line for shrimp.

W. Pooh (AKA Winnie P.)

Dee Dee said:

On Jun 24, 9:07 pm, "Christopher M." <[email hidden]>

Quoted message said:

Don't bother, unless you want to see Mario's traditional spaghetti
carbonara.

You're absolutely right.

His carbonara may be traditional, but OMG, those raw yolks! I'm a
well-done egg person, so I about barfed when I saw Martha stirring it
around. She wasn't smiling, I noticed.

The heat from the pasta will cook the egg and melt the cheese.

Did he use pancetta or guanciale?

--Blair

"Blair P. Houghton" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Did he use pancetta or guanciale?

He used guanciale. Mario mentioned that he was also starting to produce his
own guanciale.

W. Pooh (AKA Winnie P.)

On Sun, 24 Jun 2007 18:33:11 -0700, Dee Dee <[email hidden]>

Quoted message said:

On Jun 24, 9:07 pm, "Christopher M." <[email hidden]>

Quoted message said:

Don't bother, unless you want to see Mario's traditional spaghetti
carbonara.

You're absolutely right.

His carbonara may be traditional, but OMG, those raw yolks! I'm a
well-done egg person, so I about barfed when I saw Martha stirring it
around. She wasn't smiling, I noticed.

At least it wasn't egg whites only! Yolks might be rich, but at least
they aren't "yucky". I'm a whole egg (carbonara) person too.

I suppose that's why Mario writes cookbooks and the rest of us don't.
🙂

--
See return address to reply by email

<sf> wrote in message news:[email hidden]...

Quoted message said:

On Sun, 24 Jun 2007 18:33:11 -0700, Dee Dee <[email hidden]>

Quoted message said:

His carbonara may be traditional, but OMG, those raw yolks! I'm a
well-done egg person, so I about barfed when I saw Martha stirring it
around. She wasn't smiling, I noticed.

At least it wasn't egg whites only! Yolks might be rich, but at least
they aren't "yucky". I'm a whole egg (carbonara) person too.

A lot of people think the yolk is the embryo, but it's not.

W. Pooh (AKA Winnie P.)

On Jun 24, 10:34 pm, "Christopher M." <[email hidden]>

Quoted message said:

"Blair P. Houghton" <[email hidden]> wrote in messagenews:[email hidden]...

Quoted message said:

Did he use pancetta or guanciale?

He used guanciale. Mario mentioned that he was also starting to produce his
own guanciale.

W. Pooh (AKA Winnie P.)

Here's a little information about that.
http://www.babbonyc.com/in-guanciale.html
Dee Dee

On Sun, 24 Jun 2007 20:28:26 -0700, Dee Dee <[email hidden]>

Quoted message said:

On Jun 24, 10:34 pm, "Christopher M." <[email hidden]>

Quoted message said:

"Blair P. Houghton" <[email hidden]> wrote in messagenews:[email hidden]...

Quoted message said:

Did he use pancetta or guanciale?

He used guanciale. Mario mentioned that he was also starting to produce his
own guanciale.

W. Pooh (AKA Winnie P.)

Here's a little information about that.
http://www.babbonyc.com/in-guanciale.html
Dee Dee

Interesting stuff. Thanks.

I expected to get about 100 lbs of pastured pork last week, but the
intermediary (my sainted egg lady) didn't make contact with the
processor in time. I'm hoping to get some in a week or so. The
trouble is that the processor isn't accustomed to customers who want
to cure their own meat products. He won't believe that I want raw
pork bellies on, now, jowls.
--

modom

--
Posted via a free Usenet account from http://www.teranews.com

On Mon, 25 Jun 2007 16:56:03 -0500, "modom (palindrome guy)"

moc.etoyok@modom said:

I expected to get about 100 lbs of pastured pork last week, but the
intermediary (my sainted egg lady) didn't make contact with the
processor in time. I'm hoping to get some in a week or so. The
trouble is that the processor isn't accustomed to customers who want
to cure their own meat products. He won't believe that I want raw
pork bellies on, now, jowls.
--

modom

I am hoping to find some good stuff when I get back to ABQ next week.
I just got the book Charcuterie, and I am wanting to make some bacon,
among other things. I know I can find raw pork bellies at the Chinese
markets in ABQ, but haven't checked other places.

Hoping to have home made bacon for the NM Cook-in. You comin'?

Christine

Christine Dabney said:

On Mon, 25 Jun 2007 16:56:03 -0500, "modom (palindrome guy)"

moc.etoyok@modom said:

I expected to get about 100 lbs of pastured pork last week, but the
intermediary (my sainted egg lady) didn't make contact with the
processor in time. I'm hoping to get some in a week or so. The
trouble is that the processor isn't accustomed to customers who want
to cure their own meat products. He won't believe that I want raw
pork bellies on, now, jowls.
--

I am hoping to find some good stuff when I get back to ABQ next week.
I just got the book Charcuterie, and I am wanting to make some bacon,
among other things. I know I can find raw pork bellies at the Chinese
markets in ABQ, but haven't checked other places.

Hoping to have home made bacon for the NM Cook-in. You comin'?

Christine

Homemade bacon certainly ups the ante, Chris. My new(ish) job, on the
other hand, has me worried that I may be unable to attend. The
beginning of the semester is a crush time with many students (and
faculty) running in flames down the halls of the Art Building. I
certainly want to attend the cook-in, but firefighting is likely to
interfere with cookery.

OBFood: I heartily recommend the duck breast prosciutto recipe in
_Charcuterie_ and the pastrami recipe, too. I've done both, and both
were delicious.

Now, if I could just find a place to park a pig's leg at 60F for five
months, I'd be well on my way to making real prosciutto -- there's a
recipe in the same book.

Gotta think, gotta think.
--

modom

--
Posted via a free Usenet account from http://www.teranews.com

On Mon, 25 Jun 2007 18:36:10 -0500, "modom (palindrome guy)"

moc.etoyok@modom said:

On Mon, 25 Jun 2007 17:58:15 -0400, Christine Dabney
<[email hidden]> wrote:

Quoted message said:

Quoted message said:

Hoping to have home made bacon for the NM Cook-in. You comin'?

Christine

Homemade bacon certainly ups the ante, Chris. My new(ish) job, on the
other hand, has me worried that I may be unable to attend. The
beginning of the semester is a crush time with many students (and
faculty) running in flames down the halls of the Art Building. I
certainly want to attend the cook-in, but firefighting is likely to
interfere with cookery.

Well, if you are interested at all, sign up for the list I set up to
discuss plans, etc.
http://groups.yahoo.com/group/NMCook-in/

Quoted message said:

OBFood: I heartily recommend the duck breast prosciutto recipe in
_Charcuterie_ and the pastrami recipe, too. I've done both, and both
were delicious.

I have been thinking about the pastrami myself. I have the book
packed in a box right now, so I don't know how much time it takes to
cure, etc.... Could I get it ready in time for the cook-in?

Quoted message said:

Now, if I could just find a place to park a pig's leg at 60F for five
months, I'd be well on my way to making real prosciutto -- there's a
recipe in the same book.

Gotta think, gotta think.

Let me know what you find out... I have been interested in this
myself..or making a real honest to goodness country ham. I think it
needs a cold smoker though...

Christine

Christopher M. said:

"Blair P. Houghton" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Did he use pancetta or guanciale?

He used guanciale. Mario mentioned that he was also starting to produce his
own guanciale.

I've always suspected his clogs created an exudate he could
turn into a profit.

--Blair

Christine Dabney said:

I am hoping to find some good stuff when I get back to ABQ next week.
I just got the book Charcuterie, and I am wanting to make some bacon,

Is Charcuterie the new Martini?

--Blair
"It's getting quite the buzz."

Christopher M. said:

A lot of people think the yolk is the embryo, but it's not.

Wow. This happens in only 16 days:

http://www.rit.edu/~nlwsbi/STAGES.HTM

--Blair
"Mmm. Fish for dinner tonight."

Christine Dabney said:

On Mon, 25 Jun 2007 18:36:10 -0500, "modom (palindrome guy)"
<moc.etoyok@modom> wrote:

Quoted message said:

Quoted message said:

Homemade bacon certainly ups the ante, Chris.

Well, if you are interested at all, sign up for the list I set up to
discuss plans, etc.
http://groups.yahoo.com/group/NMCook-in/

Quoted message said:

I think I just signed up, but who knows? I might have accidentally
launched a cyber-attack gainst Albania. Or Elbonia. D also would
like to attend, but she also has an academic work schedule that
probably will throw many large monkey wrenches into a trip at that
time.

Quoted message said:

Quoted message said:

OBFood: I heartily recommend the duck breast prosciutto recipe in
_Charcuterie_ and the pastrami recipe, too. I've done both, and both
were delicious.

I have been thinking about the pastrami myself. I have the book
packed in a box right now, so I don't know how much time it takes to
cure, etc.... Could I get it ready in time for the cook-in?

Easily in time. It just takes a few days of brining in the fridge,
then a few hours of smoking. Check out the cured duck breast, I'm
serious.

Quoted message said:

Quoted message said:

Now, if I could just find a place to park a pig's leg at 60F for five
months, I'd be well on my way to making real prosciutto -- there's a
recipe in the same book.

Gotta think, gotta think.

Let me know what you find out... I have been interested in this
myself..or making a real honest to goodness country ham. I think it
needs a cold smoker though...

Country ham, yes, but not the prosciutto di parma version in
Charcuterie. No smoke is involved. Just a sugar and salt and
Instacure (I think) cure in the fridge till it's firm (about one day
for each pound of fresh weight). Then a long rest hanging in a cheese
cloth wrap in a cool dark place. This one you won't be able to do
before Christmas. Well maybe just barely before Christmas. I figure
my best chance will be to try it over the winter in the pantry off the
kitchen. It has a door and a small window, so I can let the room cool
down organically, so to speak.
--

modom

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