Jeff Cioletti
drinkableglobe
Author: Drink Like a Geek, The Drinkable Globe, Year of Drinking Adventurously, Beer FAQ, SakePedia. Editor in Chief: Craft Spirits Magazine. Cert. Sake Sommelier. & Shochu Adviser. DrinkableGlobe.com

Jun 6 2019
4

I’m a horrible Marylander. I, like the author, grew up on Gino’s roast beef sandwiches, before they were bought out by Roy Rogers fast food restaurants in the early 80's. I’ve had eaten crab every way possible, Yum. But I have never had pit beef, despite hearing about it for like forever. Partaking of pit beef is now Read more

Apr 18 2019
14

Christ on toast, why have I never heard of this beautiful creation before?

Apr 18 2019
8

Product of northern jersey here (now in South Carolina)....Amazing article. Man I miss the days of a great egg and peppers sandwich...the crunch of good jersey bread baked to perfection...soft eggs mixed with melted cheese and the little bit of crunch left with a perfectly sautéed sweet pepper... Read more

Feb 23 2019
5

I think what makes San Marzano tomatoes so good is that they’re grown in volcanic soil, like Idaho Russet potatoes. So I’m wondering why Idaho doesn’t start planting tomatoes* and marketing them like SM but not exactly the same, naturally. Think Texmati rice.
Read more

Jan 13 2019
7

There’s a small restaurant in Ft Greene Brooklyn that will bring a raclette machine and a quarter wheel of cheese to your table for the do it yourself experience. You get the potatoes, beef, onions, cornichons, and bread. It’s a lot of food and it is delicious. $35 pp, minimum 4 people, and you need to call ahead, Read more

Jan 13 2019
8

There’s a restaurant in NYC, creatively named Raclette, that specializes in this. Haven’t eaten there yet but it’s on my list.

Dec 2 2018
17

I’m gonna disagree with this. There’s a big textural difference between the smooth surface of ziti and the “rigate” ridges of penne. Say it’s made from the same ingredients all you want; that restaurants sub in penne for ziti definitely changes the dish. I once went to one of those Thai-Japanese hybrid restaurant and Read more

Aug 14 2018
1

Cooked this tonight for the first time; although I was dog tired which is not the best state to try a new recipe, I liked how it came out and it was both tasty and comfortingI did have to put the pan back on the heat for a little bit while stirring to make the cheese melt properly.  Thank you for sharing your Read more

Aug 8 2018
12

For maximum starch water, I put the colander over my pyrex measuring cup, then dump the pasta into the colander. The cup fills up, and I can carefully pour it down to the amount I need.

Aug 8 2018
2

Any good New York eyetalian (like me) has all of this stuff on hand. Let the experimentation begin!

Aug 8 2018
5

It’s always good to leave SOME pasta water in the pasta. And butter - nothing can’t be better with some butter. 

Aug 7 2018
18

Bucatini deserves more love. Having said that it seems particularly sensitive to over-boiling, as opposed to spaghetti and linguine, and particularly prone to turning into a flabby swollen nightmare if you leave it in the pot too long.

Aug 7 2018
16

I feel the need to sing the praises of any recipe that insists on no cream. This sounds fantastic.