Comments on: Taster’s Cherce

By: Chyll Will

Chyll Will — Sat, 25 Feb 2012 00:23:07 +0000

[4] Wow, that reminds me that I haven’t had ravioli in years…

By: joejoejoe

joejoejoe — Fri, 24 Feb 2012 20:49:39 +0000

[3] I read that bit about spaghetti and meatballs and pictured somebody holding up a can of Chef-Boy-R-Dee to Sara Jenkins like a cross to a vampire. Good stuff though!

By: Alex Belth

Alex Belth — Fri, 24 Feb 2012 18:46:04 +0000

Love grape tomatoes. Especially now in winter.

Oh, and I’d make Sara run for the exists. Having friends over tomorrow and I’m making spaghetti and meatballs. LOL

By: RIYank

RIYank — Fri, 24 Feb 2012 18:17:48 +0000

[1] Oh, yes, perfect reference. Although remember the time period — Primo was more upset that his rival (can’t remember his name — Marc Anthony) served the Jerseyites crappy food, it wasn’t just authenticity. I’ve always wanted to try making a timpano.

There is definitely something to authenticity. Just by cooking we can recreate a scene from 19th century Tuscany, taste what they tasted and feel what they felt. I do find that important.

But it’s only for certain occasions. Probably the best American cooking is fusion and innovation based on old world themes (or southern hemisphere themes).

Anyone who would insist on a globe tomato in her salad this month oughta have her head (or taste buds) examined. Thank god for plum tomatoes. And grape tomatoes.

By: Eric McCauley

Eric McCauley — Fri, 24 Feb 2012 17:25:40 +0000

I’m going to have to check out Porsena the next time I’m in town. She has so many good points. It’s hard to imagine not having certain things to cook with (cilantro, lime, yams). Reading this made me want to watch Big Night again. The line about the woman who might want a potato to go with her other starches comes to mind.