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
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
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
They're using the wrong noodles.
Well that's why you recommend it. Get the rubes to make you guanciale.
Forget ziti, Sopranos is all about the gabagool!
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
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 comforting. I 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
I feel the need to sing the praises of any recipe that insists on no cream. This sounds fantastic.