Comments on: Farro Salad a la Giada

By: Marketman

Marketman — Sat, 05 Jan 2008 14:47:53 +0000

reby, they used to sell it at Galileo Enoteca, see post in archives, but it hasn’t been available for a long time…

By: reby

reby — Sat, 05 Jan 2008 12:14:24 +0000

hi. where can i get farro in the city? :)

By: trishlovesbread

trishlovesbread — Thu, 15 Feb 2007 19:06:16 +0000

At least Giada has better recipes than Rachel Ray.

By: yan-i

yan-i — Thu, 15 Feb 2007 00:32:32 +0000

Thanks MM you’re a gem. I’ll try to go there by friday atleast. Thank you so much again :)

By: bethp

bethp — Wed, 14 Feb 2007 10:35:21 +0000

MM, you mentioned Giada, and immediately I have a big grin on my face. I don’t watch Giada to get some new recipes or tips from her,I watch it because she’s a disaster I think in the kitchen, that woman can’t cook, well maybe she can, but seriously she’s a mess. You have to check out this tv blog who loves to watch Giada’s facial expressions everytime she tastes her own recipe,it’s hilarious!

https://www.tvgasm.com/archives/food_network/001570.php

If you search giada on their archives you will get a lot of hilarious recaps from her program…

By: Katrina

Katrina — Wed, 14 Feb 2007 10:32:20 +0000

I agree with Joey — grains vs. leaves any time! Unfortunately, leaves really are better for weight loss. :-/

You know, I’ve trying not to let Giada’s being thin be my reason for being skeptical about her (after all, maybe she’s just one of those naturally thin women we love to hate). But I realized she just doesn’t come across as sincerel; it’s like she’s acting. In contrast, even when Nigella was slim, you knew immediately she was gastonomically lustful.

By: Annette

Annette — Wed, 14 Feb 2007 05:38:25 +0000

Love farro. I make a farro salad with cherry tomatoes, corn kernels, flat leaf parsley, dressed with olive oil, roasted garlic and lemon. One of my favorite carb substitutes. A few spoonfuls and you’re good til the next meal.

By: erleen

erleen — Wed, 14 Feb 2007 04:56:12 +0000

speaking of TV chefs, Anthony Bourdain wrote this blog article.

Check it out:

https://blog.ruhlman.com/2007/02/guest_blogging_.html

By: Marketman

Marketman — Wed, 14 Feb 2007 03:56:40 +0000

Laura, I think pearl barley is possible, but it won’t have the “bite” or resistance that farro would have. Pearl barley tends to get mushy whereas the farro retains some firmness.

By: Laura

Laura — Wed, 14 Feb 2007 02:47:32 +0000

hi MM – is it possible to substitute pearl barley for farro?? Thanks for the info & healthy recipe!