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(BBC-US)   Not using a female pig's bladder with your cacio e pepe? You're rigatoni-ing it wrong   (bbc.com) divider line
    More: Interesting, Pasta, signature dish of chef Riccardo Camanini, Italian cuisine, female pig's bladder, Cuisine, Pig, pepper rigatoni pasta, Pays de la Loire  
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446 clicks; posted to Food » on 12 Aug 2022 at 8:20 AM (6 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



31 Comments     (+0 »)
View Voting Results: Smartest and Funniest
 
2022-08-12 8:56:39 AM  
Scots: We make a nasty dish made of sheep offal mixed with oats and spices and cooked in a stomach.

Italians: Hold-a my Limoncello...
 
2022-08-12 9:50:35 AM  

Psychopusher: Italians: Hold-a my Limoncello...


Hehe, I was gonna say, "Hold my Peroni", but that sounds too much like some kind of  euphemism.
 
2022-08-12 10:21:26 AM  
I love how they give a recipe, as if I can rush out & purchase a dehydrated pig's bladder, Fellichetti rigatoni, Guérande salt, and aged black rind peccornio to produce... pasta and cheese.

"Enjoy, kids - it's a $10 bowl of upscale Kraft Dinner cooked in a sow's pisser - took me a week and a half to make it!"
 
2022-08-12 10:32:44 AM  

FormlessOne: I love how they give a recipe, as if I can rush out & purchase a dehydrated pig's bladder, Fellichetti rigatoni, Guérande salt, and aged black rind peccornio to produce... pasta and cheese.

"Enjoy, kids - it's a $10 bowl of upscale Kraft Dinner cooked in a sow's pisser - took me a week and a half to make it!"


To be fair, caccio e pepe by itself (not cooked in a sow's pisser) is relatively cheap and easy to make.  The most expensive ingredient is the cheese, but any mid-tier wedge of peccorino or parmigiana reggiano will do, you don't need to go all out with the fanciest of ingredients, 'cos it ain't gonna make enough difference to be worthwhile.  Pasta is cheap, pepper is cheap.  You can make it for under $5 a bowl and it's very tasty.  This kind of tarting up is entirely unnecessary.
 
2022-08-12 10:37:51 AM  

Psychopusher: FormlessOne: I love how they give a recipe, as if I can rush out & purchase a dehydrated pig's bladder, Fellichetti rigatoni, Guérande salt, and aged black rind peccornio to produce... pasta and cheese.

"Enjoy, kids - it's a $10 bowl of upscale Kraft Dinner cooked in a sow's pisser - took me a week and a half to make it!"

To be fair, caccio e pepe by itself (not cooked in a sow's pisser) is relatively cheap and easy to make.  The most expensive ingredient is the cheese, but any mid-tier wedge of peccorino or parmigiana reggiano will do, you don't need to go all out with the fanciest of ingredients, 'cos it ain't gonna make enough difference to be worthwhile.  Pasta is cheap, pepper is cheap.  You can make it for under $5 a bowl and it's very tasty.  This kind of tarting up is entirely unnecessary.


Yep, kind of my point as well.
 
2022-08-12 11:05:53 AM  
damson, this guy has ideas...

https://www.identitagolose.com/sito/en/95/21862/dal-mondo/fusilli-cooked-for-84-hours-but-al-dente-by-riccardo-camanini.html

Camanini forces the gelatinization and retrogradation processes of pasta. «I take fusilli, cook them in a steam oven at 80°C for 12 hours, sometimes spraying saline solutions so as to balance the salt. Then I put them in the fridge at 3°C for 12 more hours», this for one week. He basically cooks the pasta in the steam oven for 84 hours, cooling it down for 84 hours also.

«At the end of this process, the fusilli have acquired a nice amber colour. I toss them in boiling water for 3-4 minutes, no longer», and then he drains them. They are perfectly cooked but consistently al dente, with no difference between the inside and the outside. They preserve all the wheat flavour, without passing it to the water during cooking. In fact, the flavour is made more powerful by this process: «This is why it's best to choose a very light, not overpowering seasoning». A drop of extra virgin olive oil, some grated Parmigiano, and Camanini's Fusilli in bianco are ready.
 
2022-08-12 11:17:30 AM  

tintar: damson, this guy has ideas...

https://www.identitagolose.com/sito/en/95/21862/dal-mondo/fusilli-cooked-for-84-hours-but-al-dente-by-riccardo-camanini.html

Camanini forces the gelatinization and retrogradation processes of pasta. «I take fusilli, cook them in a steam oven at 80°C for 12 hours, sometimes spraying saline solutions so as to balance the salt. Then I put them in the fridge at 3°C for 12 more hours», this for one week. He basically cooks the pasta in the steam oven for 84 hours, cooling it down for 84 hours also.

«At the end of this process, the fusilli have acquired a nice amber colour. I toss them in boiling water for 3-4 minutes, no longer», and then he drains them. They are perfectly cooked but consistently al dente, with no difference between the inside and the outside. They preserve all the wheat flavour, without passing it to the water during cooking. In fact, the flavour is made more powerful by this process: «This is why it's best to choose a very light, not overpowering seasoning». A drop of extra virgin olive oil, some grated Parmigiano, and Camanini's Fusilli in bianco are ready.


"Who would like some pasta for dinner!"
"Ooh, we do!"
"Great, next Tuesday okay for you?"

I bet this guy sous vides his tomatoes for 36 hours before making a sauce out of them.
 
2022-08-12 12:06:03 PM  
I'll just leave this here.

Fark user imageView Full Size
 
2022-08-12 12:06:57 PM  

Psychopusher: tintar: damson, this guy has ideas...

https://www.identitagolose.com/sito/en/95/21862/dal-mondo/fusilli-cooked-for-84-hours-but-al-dente-by-riccardo-camanini.html

Camanini forces the gelatinization and retrogradation processes of pasta. «I take fusilli, cook them in a steam oven at 80°C for 12 hours, sometimes spraying saline solutions so as to balance the salt. Then I put them in the fridge at 3°C for 12 more hours», this for one week. He basically cooks the pasta in the steam oven for 84 hours, cooling it down for 84 hours also.

«At the end of this process, the fusilli have acquired a nice amber colour. I toss them in boiling water for 3-4 minutes, no longer», and then he drains them. They are perfectly cooked but consistently al dente, with no difference between the inside and the outside. They preserve all the wheat flavour, without passing it to the water during cooking. In fact, the flavour is made more powerful by this process: «This is why it's best to choose a very light, not overpowering seasoning». A drop of extra virgin olive oil, some grated Parmigiano, and Camanini's Fusilli in bianco are ready.

"Who would like some pasta for dinner!"
"Ooh, we do!"
"Great, next Tuesday okay for you?"

I bet this guy sous vides his tomatoes for 36 hours before making a sauce out of them.


he seems to make a habit of it, yeah

«A few weeks ago, on Lido 84's closing day, I stopped at the restaurant. Among other things, I had to change the cold water in which the chickpeas were soaking. However, I noticed that the liquid had acquired a nice amber colour. I thought about it and then something clicked, and I decided it to keep it. In fact, the following day I reduced it for eight hours, from one litre I got very little, a process almost impossible to present».

The colour is brown, «I tasted it and it has a strong flavour: like jus de crustacés, actually, d'homard. I hadn't added anything else, not even salt, yet what I had was a sort of pure juice of lobster, not even a bisque: it immediately reminded me of the fond the French use to make tramblotant jelly. I recalled the aromas I perceived twenty years ago, when I was working in France. Incredible».
 
2022-08-12 12:24:09 PM  

tintar: he seems to make a habit of it, yeah

«A few weeks ago, on Lido 84's closing day, I stopped at the restaurant. Among other things, I had to change the cold water in which the chickpeas were soaking. However, I noticed that the liquid had acquired a nice amber colour. I thought about it and then something clicked, and I decided it to keep it. In fact, the following day I reduced it for eight hours, from one litre I got very little, a process almost impossible to present».

The colour is brown, «I tasted it and it has a strong flavour: like jus de crustacés, actually, d'homard. I hadn't added anything else, not even salt, yet what I had was a sort of pure juice of lobster, not even a bisque: it immediately reminded me of the fond the French use to make tramblotant jelly. I recalled the aromas I perceived twenty years ago, when I was working in France. Incredible».


To be fair, the old addage "the most important ingredient is time" does hold true for a lot of things, and sometimes it takes a lot of time.  If you want to make a good ramen, for example, you have to start with a good tare, and that requires hours of boiling and reducing -- but that's true of any truly good home-made stock.  But a lot of what this dude does seems like it's done for the sake of making something in as frou-frou a way as possible.  A week to make pasta for an end result that can't possibly be worth the 6.9 extra days it takes compared to just boiling some pasta is just going so far beyond the pale that it's almost gotta be something to cater to the more-dollars-than-sense crowd who clamor for anything so hardcore artesanal as this, even if it probably costs $200 a plate.  Especially if it costs $200 a plate.

I'll stick to my gauche, cheap urban ways that only take an hour or two to prepare, thankyouverymuch.
 
2022-08-12 1:32:36 PM  

Evil Mackerel: I'll just leave this here.

[Fark user image 449x449]


Yeah, but, that's imitation hog's bladder, in square-foot sheets. Simply won't do. (I do love the Townsend videos, though...)
 
2022-08-12 1:33:56 PM  

Psychopusher: I'll stick to my gauche, cheap urban ways that only take an hour or two to prepare, thankyouverymuch.


Bingo. This guy is the poster child for the law of diminishing culinary returns.
 
2022-08-12 1:39:10 PM  

Psychopusher: To be fair, the old addage "the most important ingredient is time" does hold true for a lot of things, and sometimes it takes a lot of time.  If you want to make a good ramen, for example, you have to start with a good tare, and that requires hours of boiling and reducing -- but that's true of any truly good home-made stock.  But a lot of what this dude does seems like it's done for the sake of making something in as frou-frou a way as possible.  A week to make pasta for an end result that can't possibly be worth the 6.9 extra days it takes compared to just boiling some pasta is just going so far beyond the pale that it's almost gotta be something to cater to the more-dollars-than-sense crowd who clamor for anything so hardcore artesanal as this, even if it probably costs $200 a plate.  Especially if it costs $200 a plate.

I'll stick to my gauche, cheap urban ways that only take an hour or two to prepare, thankyouverymuch.


oh, by all means agreed. wouldn't pay 200 for 84 year old pasta, but I'd be curious to try a bite. plus it's always nice to see ars gratia artis, even/especially when impractical.
 
2022-08-12 1:39:54 PM  
also I hear you can now get pho cubes that are supposedly not half-bad, so I might need to try that...
 
2022-08-12 2:37:07 PM  

tintar: also I hear you can now get pho cubes that are supposedly not half-bad, so I might need to try that...


Yep, and they're not half-bad.
 
2022-08-12 2:45:53 PM  
meanwhile, you've been curing your smoked salmon wrong this whole time...

Fark user imageView Full Size
 
2022-08-12 2:50:16 PM  

FormlessOne: tintar: also I hear you can now get pho cubes that are supposedly not half-bad, so I might need to try that...

Yep, and they're not half-bad.


decades ago, I tried the canned stuff (Narrator: he said, formerly-hopefully.) - and it was awful.

at a glance, many of the powders/cubes on the hammazons are listed as vegetarian or even vegan. which, the Edward & Sons not-beef cubes are disturbingly realistic tasting, so I almost wouldn't be surprised. unless any Farkers have a specific recommendation (up to and, yes, including actual meat-based ones) - I'll just poke around spamazon reviews and try to figure out which to try first.
 
2022-08-12 2:55:16 PM  

tintar: also I hear you can now get pho cubes that are supposedly not half-bad, so I might need to try that...


I would also like to try that.  If I could find where to buy them.  I already buy tom yum paste to make that (along with sprouts 'n bok choi 'n noodles 'n stuff and some skrimps or pork for protein), but I'd like to find some good paste or cubes for other kinds.
 
2022-08-12 3:18:50 PM  

Psychopusher: tintar: also I hear you can now get pho cubes that are supposedly not half-bad, so I might need to try that...

I would also like to try that.  If I could find where to buy them.  I already buy tom yum paste to make that (along with sprouts 'n bok choi 'n noodles 'n stuff and some skrimps or pork for protein), but I'd like to find some good paste or cubes for other kinds.


I've only had Knorr tom yum cubes which are ~~eh-ok but also salty as balls, so any recommendation would be much appreciated!

just ordered a (non-vegulon, lol sosumi) pho one, will report back!

Fark user imageView Full Size


and it's got the two MSG-enhancers, so that's a good sign right

Fark user imageView Full Size
 
2022-08-12 3:29:59 PM  

tintar: also I hear you can now get pho cubes


Odd way to avoid the swear filter....
 
2022-08-12 3:33:34 PM  

anuran: tintar: also I hear you can now get pho cubes

Odd way to avoid the swear filter....


because I'm sofa king good!

also I ordered a vegulon one, for testing/completeness-sake/comparison/SCIENCE

Fark user imageView Full Size
 
2022-08-12 3:39:07 PM  

tintar: Psychopusher: tintar: also I hear you can now get pho cubes that are supposedly not half-bad, so I might need to try that...

I would also like to try that.  If I could find where to buy them.  I already buy tom yum paste to make that (along with sprouts 'n bok choi 'n noodles 'n stuff and some skrimps or pork for protein), but I'd like to find some good paste or cubes for other kinds.

I've only had Knorr tom yum cubes which are ~~eh-ok but also salty as balls, so any recommendation would be much appreciated!

just ordered a (non-vegulon, lol sosumi) pho one, will report back!

[Fark user image 850x1030]

and it's got the two MSG-enhancers, so that's a good sign right

[Fark user image 850x268]


Ooh, that one looks pretty decent.  Actual beef in there, and caramel is the last ingredient, so it's just for colour.  I'll get back to you a bit later with the tom yum brand I buy (I can't recall, gotta look at the jar), I get it from my local Asian market, it's actually quite good; you have to give it a stir before you spoon it out because the chili oil separates and floats on top -- which, as everyone knows, is how you know it's good.  :)  Definitely far superior to powdered soup base type stuff, which, as you say, are either eh, okay, or just crap.
 
2022-08-12 3:49:39 PM  

Psychopusher: tintar: Psychopusher: tintar: also I hear you can now get pho cubes that are supposedly not half-bad, so I might need to try that...

I would also like to try that.  If I could find where to buy them.  I already buy tom yum paste to make that (along with sprouts 'n bok choi 'n noodles 'n stuff and some skrimps or pork for protein), but I'd like to find some good paste or cubes for other kinds.

I've only had Knorr tom yum cubes which are ~~eh-ok but also salty as balls, so any recommendation would be much appreciated!

just ordered a (non-vegulon, lol sosumi) pho one, will report back!

[Fark user image 850x1030]

and it's got the two MSG-enhancers, so that's a good sign right

[Fark user image 850x268]

Ooh, that one looks pretty decent.  Actual beef in there, and caramel is the last ingredient, so it's just for colour.  I'll get back to you a bit later with the tom yum brand I buy (I can't recall, gotta look at the jar), I get it from my local Asian market, it's actually quite good; you have to give it a stir before you spoon it out because the chili oil separates and floats on top -- which, as everyone knows, is how you know it's good.  :)  Definitely far superior to powdered soup base type stuff, which, as you say, are either eh, okay, or just crap.


the actual-beef version of that 2nd (vegetarian) one I just ordered, seems to have (much?) more beef involved, and even fish sauce? and that brand also has an actual-chicken version. my only concern is that the spices are packed separately in 2 bags, which seems slightly annoying for preparation. recommendation seemed to be make 1gal at a time and freeze it, so I imagine that's what I'll try when the vegetarian one arrives.

media-amazon.comView Full Size
 
2022-08-12 3:58:31 PM  

Evil Mackerel: I'll just leave this here.

[Fark user image 449x449]


Says on the website that it's for sealing jars.
I know historical accuracy is important to Re-Creators, and I've done things like making potted meat just to see. But - and I have to say "but" again - I've also done work for the Extension Service's food safety program. Proper canning jars and tested recipes are a LOT safer than open kettle canning and "Just put something stretchy over the top". It might not be authentic, but dying of food poisoning from improperly preserved food is also authentic. And we live in a world where a lot of our factory-raised food has a higher pathogen load than in centuries past
 
2022-08-12 7:41:38 PM  
Caca and peepee?
And you cook it?

Eww...
 
2022-08-12 9:34:43 PM  
Operation Pig Bladder was the code handle for M3r-Al3go's inception

/liek kointelPRO
 
2022-08-12 11:19:33 PM  

tintar: Psychopusher: tintar: also I hear you can now get pho cubes that are supposedly not half-bad, so I might need to try that...

I would also like to try that.  If I could find where to buy them.  I already buy tom yum paste to make that (along with sprouts 'n bok choi 'n noodles 'n stuff and some skrimps or pork for protein), but I'd like to find some good paste or cubes for other kinds.

I've only had Knorr tom yum cubes which are ~~eh-ok but also salty as balls, so any recommendation would be much appreciated!

just ordered a (non-vegulon, lol sosumi) pho one, will report back!

[Fark user image 850x1030]

and it's got the two MSG-enhancers, so that's a good sign right

[Fark user image 850x268]


This is one I use a lot:

media-amazon.comView Full Size


It's got a nice kick (that chili oil on top ain't playin'), and excellent flavour.  Sometimes though I want something a little milder, so I also keep this one around:

importfood.comView Full Size


For those times when I'm more about the flavour of what I'm putting in than the heat.  Still tastes great, and you can always dial the spice level in with some chili oil if you want a bit more punch.
 
2022-08-13 12:10:21 AM  

b0rg9: Psychopusher: Italians: Hold-a my Limoncello...

Hehe, I was gonna say, "Hold my Peroni", but that sounds too much like some kind of  euphemism.


Only if you order cheese and Peroni.
 
2022-08-13 12:15:11 AM  
i0.wp.comView Full Size
 
2022-08-13 11:00:56 AM  
Psychopusher:

The tatting up makes a 20 dollar dish ( for the customer) a 100 dollar dish.

When you're paying 100 a dish the waiters can sell you a 500+ bottle of wine easier.

It's not about the food but the profit
 
2022-08-13 11:03:46 AM  
tintar:

I do the same with my chickpea water.

I use it to thicken soup.

I don't have a bragging story around it.
 
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