Comments for Gustatelo!

Comment on Vancouver and Vij’s Restaurant by BosGuy

BosGuy — Sat, 05 Feb 2011 00:21:51 +0000

I’ve been scanning your blog, and I have to tell you that all your delicious looking pictures have left me absolutely famished. Fortunately, I have a phenomenal bottle of red keeping me company until I go out later tonight for dinner.

Comment on About Me by Dudley

Dudley — Sat, 08 Jan 2011 20:07:00 +0000

Gillian,
You asked: I first made the “Parker House Rolls” (does anybody know where that name came from because I would like to know)

According to James Beard, these came from the Parker House in Boston from the 19th century see below:

http://www.jamesbeard.org/index.php?q=recipes/show/parker_house_rolls

Comment on Kulfi and Saffron by Michael Beyer

Michael Beyer — Sat, 25 Sep 2010 10:06:46 +0000

If you like saffron, you will love this rigatoni with braised chicken and saffron cream. It is unbelievable.
http://michaelbeyer.wordpress.com/2010/09/24/rigatoni-with-braised-chicken-and-saffron-cream/

Comment on Italian Days…then abbiocco (food coma in italian) by Abe Littenberg

Abe Littenberg — Sat, 22 May 2010 14:26:57 +0000

My wife, Linda, and I took a trip to Italy at the end of April and into May (2010). We signed up for a food tour which included three manufacturers; parmaggiano cheese, balsamic vinaigrette and wine. The cheese factory we visited was in Castlenovese and the consortium number is 2973. Just for curiosity, I googled the number and came up with your post.
The tour was fascinating. They submerge the cheese in brine (salt water) for three weeks and then they age it for 14 months (12 is the minimum required). Because of the time lapse from creation to sale, they store 40,000 wheels worth approximately 20,000,000 Euros. They have an agreemnet with the dairy farmers that they do not have to pay them for 2 years.
We went with Alessandro of http://www.italiandays.it
It is the #1 suggestion for things to do on Tripadvisor. We loved it.
Your photos and descriptions are excellent!
Abe Littenberg

Comment on Chhat Sagar by Scott

Scott — Thu, 04 Mar 2010 19:10:20 +0000

I am not exactly sure how they were cooked – either steamed and tossed in a sauce, or lightly stir-fried – no batter. They actually don’t taste like much, the consistency was very smooth and creamy/milky. The sauce on them was mild, so overall the dish was nothing special. But the texture was slightly challenging.

http://onefoodguy.blogspot.com/2009/05/i-dont-feel-any-smarter-after-eating.html

Comment on Chhat Sagar by Gillian

Gillian — Thu, 04 Mar 2010 18:30:24 +0000

Sheep Brains! Sounds right up my alley! How were they prepared/served? I’ve had calves brains in Italy, but they were fried, so it was hard to get a good sense of the flavor.

Comment on Chhat Sagar by Scott

Scott — Thu, 04 Mar 2010 14:27:23 +0000

Great photography. I’ve traveled to India many times, always in the south, and love learning more about the country. I have yet to post much of what I’ve experienced in India, other than the sheep brains I ate in Chennai!

Comment on My Favorites by Gillian

Gillian — Wed, 03 Mar 2010 20:40:38 +0000

I took that photo in India. This was at Agra Fort. Those little green birds were all over the place; they were like pigeons are here. Usually you can see the Taj Mahal from Agra Fort, but it was pretty cloudy that day, so I got this incredible picture instead.

Comment on My Favorites by Susan

Susan — Tue, 02 Mar 2010 23:38:38 +0000

where is your background/title photo from?

Comment on Chez Pascal, Providence by Scott

Scott — Tue, 02 Mar 2010 16:05:59 +0000

That plate at Chez Pascal makes me want to drive to Providence and eat there! And those hot dogs look great, I’m going to have hunt down that hot dog truck! Thanks for sharing