Sawyer

We had grits for the first time a while back at my husband's aunt's house and they're surprisingly good. It's essentially just a country gravy with a rice-like grain thrown into it. spread it on some biscuits and some bacon and you've got a pretty good breakfast.

Not my first choice, still, but not terrible.

It was so much I couldn't finish it all.

She is a: "If it is on your plate you eat it," sort of gal, and needless to say she is huge.

I don't really understand why this is such a big deal.

You don't have to finish everything on the plate. You can pack the rest up and eat it for another meal. I rather like it, there are a lot of restaurants where I can get 2-3 lunches out of a single order.

I feel like many people don't do this though, and if anything this leads to more food waste because lots of people will just throw out what they don't eat.

I think people in general need to be more responsible with regard to food waste.

But this is one of those changes that people will not make on a meaningful scale unless they are motivated to do so, or they are given more appropriate serving sizes or better education on how to eat well. I think there's still the whole separate issue of larger serving sizes promoting obesity and other health issues. I think for a lot of people, they'll go to a restaurant and order a "meal", and in a lot of cases their serving will amount to well over 1,000 calories and might not even contain much nutrition.

Many people will think it's perfectly fine to eat that whole thing in one serving without a second thought, not realizing they are overeating. Alternatively, they won't eat the whole thing, and end up throwing out a fair bit of food.

Obviously restaurants have the right to serve as much food as they want, I just think this whole system is a bit dysfunctional.

Sawyer

The video is best for people who know nothing about coffee. Somehow I already knew everything in this video and most experienced coffee lovers will too.

It's neat to see good video of the coffee plantations and the washing process. Also seeing the original entrepreneurs like the Starbucks history, Peets, and hear them tell it was original and authentic.

But everything else was pretty introductory. They use arabica, not rubusta, pick the red cherries, the story of the discovery of coffee in Ethiopia, how fair trade came about, organic practices, etc. It seemed kind of long to take 3 hours to cover that info but maybe that's just my ADD.

You could probably read the Wikipedia article on coffee in ten minutes and learn the same amount.

I would have liked to see coverage of roasting. And I don't know when it was made but it seems dated and doesn't cover the new pour-over and light roast trends.

If you're new to coffee this video is a great 3 hours. If you're not new to coffee at least it has video footage and interviews with the 1st wave entrepreneurs.

Sawyer

When I was tinkering with cold brew I found that anything natural processed worked super nice.

That slightly fermented boozy taste comes out as a very noticeable sweetness, to the point where my colleague couldn't believe I hadn't added sugar. It would have been quite a light roast, I love me an etheopian in any circumstance, but you might be a bit late for them this year.

Another thing I found was the taste difference between fresh and oxidised is huge, but also entirely up to personal preference.

The melting point of When I was tinkering with cold brew I found that anything natural processed worked super nice. That slightly fermented boozy taste comes out as a very noticeable sweetness, to the point where my colleague couldn't believe I hadn't added sugar.

It would have been quite a light roast, I love me an etheopian in any circumstance, but you might be a bit late for them this year. Another thing I found was the taste difference between fresh and oxidised is huge, but also entirely up to personal preference. is 460°F and it is not until a Full French Roast that the temperature of the beans goes above that temperature for any significant amount of time. The autoignition point of caffeine however (value listed in previous caffeine link) is not until 1004°F.

As the roast progresses the coffee beans expand, so darker roasted coffee is much less dense than lighter roast.

Most people are measuring beans by volume rather than mass so the major contributor to light roasts being perceived as more caffeinated is that people are often actually using more coffee since the beans / grounds pack more tightly. If you take what appear to be two equivalent volume scoops of coffee, one light roast and one dark roast, and weigh them on a scale, the dark roast coffee might for example be 15g while the same size scoop of light roast coffee is more like 18g.

In a cafe setting where the beans are being measured by mass, people who have previously been told that light roast is more potent have that expectation and may psychosomatically experience a stronger stimulation.

Never underestimate the placebo effect.

The pit of the fruit of the Coffea arabica plant (coffee beans) average 1.3% caffeine by mass regardless of roast level, though there is of course variation from plant to plant and their individual growing conditions.

The dose by mass of coffee grounds that was brewed is the relevant determinant of total caffeine content of a cup of coffee.

With that said, immersion cold brew is my favorite way of making coffee in the summertime. But I never really messed with it myself until this year. Right now I'm using a single source coffee from Nicaragua, but I've used Honduran and Yirgacheffe and they all turn out well. I've heard to be careful with some Latin American beans since they aren't very mold resistant in Cold Brew

Sawyer

We love our "Italian" food here in San Fransico. Only like with the majority of the US, American "Italian" food is a concept that didn't exist until the last 150 years or so.

The cuisines of Italy are incredibly diverse and intensely regional due to Italy's divided history, even today.

Italian-American cuisine is a different story.

The great waves of Italian immigrants to the Americas in the late 19th and early 20th century came mostly from Southern Italy, especially Naples.

It was the staples of Southern Italian cuisines that formed the basis of Italian American cuisine. That's why when Americans think Italian they think tomato sauce, for the most part --- because that is a common staple of southern Italian cuisines.

Italian American cuisine tends, however, to be much richer than Neopolitan, because meat and cheese and sugar were much more affordable in the states than back in the old country.

The dishes that most Americans think of as Italian food --- spaghetti with meatballs, lasagne, veal parmesean --- they begin to be developed by the early 1900s, and if you were in a city with a big Italian population, you could go out to a Italian restaurant and have your fill of them.

Such a restaurant would have been consiered more "exotic" than "fancy", though --- most Americans would still have been unfamiliar with Italian food.

It's only post WWII that that starts to change --- GIs who had served in Italy came back with a taste for pizza and pasta, and the rise of convenience and fast foods helped popularize Italian American food more broadly.

By the 1960s, it was commonplace for towns across the country to have an Italian restaurant, a take out pizza place, a sub shop.

So by the 1960s Italian American food is popular, but it's not considered high-end, and Americans are pretty limited in what they'll try.

That only changed in the 1970s and 1980s.

The classic French haut cuisine that was considered the epitome of fanciness though the mid-20th century ephmasized highly processed ingredients, lots of heavy sauces, lots of meat. By the 1970s, though a new generation of chefs broke away from this. The "nouvelle cuisine" in France and California cuisine in America instead emphasized seasonal ingredients, simpler preparations, more vegetables.

The success of these movements in turn inspired a rediscovery of Italian regional cuisines among high end chefs. Instead of red sauce and melted cheese, think olive oil and balsamic vinegar. Pasta primavera was invented, Tuscan cuisine is popularized, and people go mad for polenta and risotto, both Northern Italian dishes.

That's when "Italian food" becomes fancy food --- when the idealization of using local, seasonal ingredients simply prepared helped spur the rediscovery of Italian regional cuisine among chefs.

Sawyer

Image description

Cafe Du Monde coffee is roasted and packaged by Reily for Cafe Du Monde. It's a private label job. CDM is their (Reily's) in-house brand. So they're both the same company. Not sure how the flavors compare.

I'm not sure what the difference is, but I've seen the tin cans in Rouses, Walmart, Walgreens on Canal and Carrolton, and Winn-Dixie. I've even bought them a few times!

However, I enjoy French Market more so I tend to block everything else out at this point. I really need a cup of coffee to get into gear in the morning. It is the only way that I can get in harmony with my tasks and feel like I have a grip on things.

I think that it is really just a matter of perspective since I am one that puts high emphasis on things that make me happy. This is definitely one of them since it lets me get things done. A lot of people try and tell me that it is in my head. But I understand how caffeine works so they can't really tell me it is a placebo effect.

There are so many things you can learn about coffee, and the way it is made. I was cold brewing for a long time. And I can tell you, the effect the coffee has on me when it was cold brewed is different when it has cooked.

Everyones tastes vary.

Sawyer

If it's Ravioli put semolina flour down first then put ravs on top as to not stick. Freeze for 20 min tops or else the ravioli will burst in the water. After they are frozen store in a plastic bag. Don't leave the bag out after its done when your going to use it cause they will thaw and stick.

I generally make extra and freeze it.

If they're sticking like that, it could be that your dough is too wet. Definitely toss 'em in flour, and don't pile it up too high. (before you cook it, shake off the excess flour, and use a big pot / lots of boiling water to compensate for the extra flour.

I've done a couple different cheese fillings, a sausage filling and a mushroom filling. I don't usually use a recipe, I just mix in whatever I have that sounds good until I like the consistency. The mushroom was the most wet but they froze well. The more wet the filling the less time you should leave them uncooked I think.

Either freeze them or cook them quick. So far that's never failed me.

With nearly all pasta, you'll find you need more flour on the surface than you think you do. As long as the flour stays on the surface, and you don't keep kneading it into the actual dough, you pretty much can't put too much flour on pasta.

Sawyer

What even is that?

Well, it started as a form of yellow cheddar that was called "American Cheese" overseas and "Yellow Cheese" or "Stone Cheese" in the US, but after the invention of processed cheeses, the term was popularized to mean "Processed Yellow Cheese."

Technically, a processed cheese is just a pasteurized, homogeneous mixture of two or more cheeses; so while I agree that singles and similar "american cheeses" are pretty nasty, there are some good "American Cheeses" out there.

Most, however, are a by product of our extensive wealth.

Also, some overeating habits arose out of living through the great depression. My grandmother was raised in a way to always finish what was on your plate because her parents lived through a time where food scarcity was a real bitch.

That carried through to my mom who grew up fat when always finish what is in front of you was paired with rich meals due to living in the peak of middle class America wealth.

The nation is getting more health conscious because we are realizing the damage that way of eating does to our bodies and environment.

Sawyer

You may not know what Timpano is, but once you had the chance to try it you will never want anything else.

The Sauce

Ingredients

  • 4 (28-ounce) cans whole peeled San Marzano tomatoes
  • 1/4 cup extra-virgin olive oil, plus more for finishing.
  • 4 tablespoons butter
  • 8 cloves garlic, minced (about 3 tablespoons)
  • 1 teaspoon red pepper flakes
  • 1 tablespoon dried oregano
  • 1 medium carrot, cut into large chunks
  • 1 medium onion, split in half
  • 1 large stem fresh basil
  • 1 tsp anchovy paste (optional)
  • Kosher salt and freshly ground black pepper

Preporation

  1. Place tomatoes in a large bowl.
    • Using your hands, crush the tomatoes by squeezing them in your fingers until pieces no larger than 1/2-inch remain.
    • Transfer 2 cups of crushed tomatoes to a sealed container and reserve in the refrigerator until step 4.
  2. Heat olive oil and butter over medium heat in a large Dutch oven until butter is melted.
    • Add garlic and cook, stirring, until softened and fragrant but not browned, about 2 minutes.
    • Add pepper flakes and oregano and cook, stirring, until fragrant, about 1 minute.
    • Add tomatoes, carrot, onion, anchovies (if using) and basil, and stir to combine.
    • Season lightly with salt and pepper. Bring to a simmer over high heat.
  3. Cook, stirring once every 1 to 2 hours, until reduced by about half and darkened to a deep red, 5 to 6 hours (reduce temperature if the sauce is bubbling too rapidly or the browned bits begin to turn too dark).
  4. Remove from heat.
    • Using tongs, discard onion halves, carrots, and basil stems.
    • Add reserved tomatoes to sauce and stir to combine.
    • Season generously with salt and pepper and stir in minced herbs along with additional olive oil as desired.

Meatballs

Ingredients

  • 6 ounces torn Italian bread
  • 1/2 cup buttermilk, plus more as needed
  • 1 medium onion, minced
  • 4 cloves garlic, finely minced
  • 4 ounces grated Parmigiano-Reggiano, grated
  • 1/2 cup loosely packed fresh parsley leaves, minced
  • 1 1/2 tablespoons kosher salt
  • Freshly ground black pepper
  • 4 ounces fatty pancetta, finely minced
  • 4 large egg yolks
  • 1 tablespoon fresh minced oregano
  • 1/2 cup homemade veal demi glace (or chicken stock with 4 packets unflavored gelatin)
  • 1 pound ground chuck
  • 1/2 pound ground short rib
  • 1 pound ground pork
  • 1 pound ground veal

Preporation

  1. (Optional, if using whole pieces of meat) Cut meat into 1-inch cubes and place on a parchment-lined baking sheet, and freeze for about 15 minutes or until meat is firm around the edges.
    • Place in a food processor with a chilled blade, and pulse until meat is pebbly-ground.
  2. In the bowl of a stand mixer, combine bread with buttermilk, tossing to coat. Let stand, tossing occasionally, until bread is completely moist, about 10 minutes.
    • Squeeze bread between your fingers or mash with a spoon to make sure there are no dry spots; if there are dry spots that refuse to moisten, add more buttermilk 1 tablespoon at a time until bread is moist throughout.
  3. Add onion, garlic, Parmigiano-Reggiano, parsley, salt, pepper, pancetta, egg yolks, oregano, and demi glace to bread/buttermilk mixture.
  4. Set mixer bowl in stand mixer and attach paddle.
    • Starting at low speed and gradually increasing to medium-high speed, beat bread mixture until thoroughly blended, stopping to scrape down sides as necessary.
    • Add 1/3 each of the beef and pork and beat at medium-high speed until thoroughly blended with bread mixture.
  5. Remove bowl from stand mixer and add remaining beef and pork.
    • Using a clean hand, gently mix meatball mixture, teasing apart ground meat with your fingers, just until ground beef and pork and thoroughly distributed throughout; avoid mixing any more than is necessary for even distribution.
  6. Preheat 3 tablespoons leaf lard in a large cast iron skillet, and sear meatballs on all sides before adding to sauce during its final hour of cooking.

Garganelli

Ingredients

  • 10 ounces tipo 00 flour
  • 2 large eggs plus 4 egg yolks
  • 2 tablespoons olive oil

Preporation

  1. Form the flour into a mound with a well in the center big enough to fit the eggs.
    • Crack the eggs into the well and beat with an fork until a slurry is formed.
    • Use a bench scraper or your hands to combine into a loose dough - knead for about 5 minutes or until smooth and not tacky.
  2. Wrap the dough tightly in plastic wrap and let rest for 30 minutes.
  3. Divide the dough into 6 equal pieces and roll them out so they are thin enough to see the outline of your hand through the dough.
  4. Using a pasta or pizza cutter, cut the dough into 2" squares, and place on a gnocchi striper, rolling into garganelli with a thin wooden dowel.
    • Pinch the end of each piece.
  5. Line a baking sheet with a linen towel and dust with flour and neatly stack the garganelli next to each other.
  6. Allow to dry for 12-24 hours.

Timpano

INGREDIENTS

  • 15 ounces tipo 00 flour
  • 2 whole eggs plus 6 egg yolks
  • 3 tablespoons olive oil
  • 2 tsp kosher salt
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 lb Genoa salami, sliced into 1/2" rounds
  • 1/2lb grated aged provolone
  • 1 lb low-moisture mozzarella, cut into cubes
  • 12 hard-boiled eggs, cut in half
  • Meatballs (see above)
  • Red Sauce (see above)
  • Garganelli, par-boiled, cooled, and drained (see above)
  • Whole nutmeg, grated

Preporation

  1. Begin by pouring the flour onto a kitchen counter, making a large well in the center, and pouring the eggs into it.
    • Beat with a fork until a slurry is formed, and use a bench scraper or your hands to bring together a loose pasta dough.
    • Knead for about 5 minutes or until the dough is smooth and not tacky, wrap in plastic wrap, and let rest for 30 minutes.
  2. Unwrap dough, dust with flour, and on a well-floured surface, begin rolling out into one large disc.
    • Flour as necessary, and use the rolling pin to flip once it gets too large to pick up.
  3. Preheat oven to 375F.
    • Thoroughly grease a 6-quart dutch oven with both olive oil and butter.
    • Gently drape pasta round over top, and lift/stretch/push down into the cooking vessel.
  4. Begin the filling process with a layer of pasta, then sauce, then eggs, meatballs, cheeses, salami, and repeat until all fillings are used up and timpano is filled to the brim.
    • Press down lightly, and grate some extra provolone on top to help seal everything inside.
  5. Fold the flaps of dough up from the sides and seal the "bottom" of the timpano closed.
    • Cover and place in oven for about 2 hours, or until internal temperature registers 125F.
  6. Let rest for at least 30 minutes, ideally 90.
    • When ready to take out, place a large cutting board over top of the dutch oven, and use it to invert the timpano.
    • Gently turn the dutch oven, lifting off the top.
    • Cut into slices, serve atop a warm pool of sauce, and grate fresh nutmeg over top.