Comments on: The “Core” of the Wheel…

By: Mr Z

Mr Z — Fri, 16 Sep 2011 02:00:18 +0000

Use the hard parmesan rind in some sauces, discard after cooking. About a 2″ piece works. Reduce salt if you do, though :D

When I find the specific recipe that mentions this, I’ll try and pass it on – good for perspective on using the rind in cooking.

By: PITS, MANILA

PITS, MANILA — Fri, 09 Sep 2011 13:58:28 +0000

HELLO RISA, PHILIPPINES …. HABIT. :)

By: Clarissa

Clarissa — Thu, 08 Sep 2011 01:27:03 +0000

Jealous :) I’m a fan of all cheeses. Whenever I have cheese at home that I like, I slice off a thin strip every time I come near it. I’m not choosy about cheese to the point of getting one slice of those pre-sliced single serve cheeses if we have that too. :P

By: fried-neurons

fried-neurons — Wed, 07 Sep 2011 17:48:45 +0000

Oh, by the way… I LOVE beef carpaccio! The very first time I ever tried it was at Edu Manzano’s old restaurant on Pasay Road (Fire & Rain, I think it was called). Edu had it sent to our table without asking us if we wanted it. I was hesitant because it was “hilaw” to my young Pinoy eyes. Boy am I ever glad I DID try it. lol

By: Kasseopeia

Kasseopeia — Wed, 07 Sep 2011 16:44:44 +0000

That would not last long in my house. I’d cook with it and snack on it until it’s all gone!
We all learn something new everyday!

By: netoy

netoy — Wed, 07 Sep 2011 15:11:37 +0000

my, what a good looking dish!!! i love carpaccio and yours looked so delectable. i can gobble this whole plate up by myself…

By: MP

MP — Wed, 07 Sep 2011 15:09:54 +0000

Bettyq, I think most (if not all) of MM’s followers share the same sentiment as your Italian friend: might as well die if we can’t eat what we really want..

By: fried-neurons

fried-neurons — Wed, 07 Sep 2011 14:39:15 +0000

That’s absolutely amazing! I wonder how long it would take your family to finish it? If that were in my house I’d be snacking on it everyday… shaving it for quick bites, chunking it and drizzling the small pieces with balsamic reduction… yummmm

By: betty q.

betty q. — Wed, 07 Sep 2011 13:49:32 +0000

MP….I have an Italian gardener friend here who is in his late 60’s….had a bypass surgery about 4 years ago. When asked about his well-being about 1 month post op like his diet, he said ” Betty, I might as well DIE if I cannot eat what I want! ”

MM…now I know what to ask my siblings for pasalubong in October. Both of them are off to Rome for 1 week. This is such a timely post, MM!

Papa Ethan…they look like beet sprouts to me. What do you think, Gej?…or the stems from the beet greens shredded into really thin slivers and soaked in cold water to form ribbons?

By: tonceq

tonceq — Wed, 07 Sep 2011 13:03:36 +0000

One of the things you need to see (or taste) before you die… :)