This is Dana McCauley's Typepad Profile.
Join Typepad and start following Dana McCauley's activity
Dana McCauley
Recent Activity
Totally agree - a good butcher is worth cherishing. In fact, I recommend you hug your butcher if he'll let you!
http://danamccauley.wordpress.com/tag/meat/
Commented Feb 4, 2010 on Seeking the Butcher & Discovering the Tri-Tip at Aroma Cucina
Seeking the Butcher & Discovering the Tri-Tip
Normally before we head up to the Utah mountains for skiing, I go to the butcher and get a load of meat to bring out here. Skiers eat meat. Other people pack skis and boots; we pack quail and pork ribs. This year, time got away from me and we came to Snowbird empty handed. And to make matte...
You know what else loves potatoes? Me.
Commented Feb 2, 2010 on Parsley loves Potatoes: Double Roasted Potatoes and Brown Butter Potatoes at Aroma Cucina
Parsley loves Potatoes: Double Roasted Potatoes and Brown Butter Potatoes
Apparently good day care has always been a problem, even for ancient Greek gods. The story goes that King Lycurgus is with his gang of Seven Heroes, on the way to Thebes, when he stops in Nemea for water. The nanny of his infant son, Opheltes, leaves the baby all alone and a dragon comes along...
I've seen loads of wild turkeys just running around here in Ontario being wild but I've never had one. I need to find myself a hunting friend, too.
Commented Jan 25, 2010 on Wild Turkey Time at Aroma Cucina
Wild Turkey Time
One of my life’s greatest pleasures is wild turkey. Another one of life’s pleasures is having a hunting friend who shares. Our dear friend, the award winning Field & Stream editor, Jay Cassell, shared one of his birds with us and as always it’s a flavor revelation. Wild turkey tastes good. Rea...
Wow! What lovely displays. I doubt I could resist buying anything when they're displayed like that!
How was the pizza?
Commented Nov 8, 2009 on Tartufo Bianco and Polenta at Aroma Cucina
Tartufo Bianco and Polenta
It's a classic fall weekend here in the Upper Tiber Valley. The rain is falling, the fog is gathering, there is snow on the distant peaks. And a white truffle festival in Citta di Castello. We went early on Saturday to beat the crowds and taste the new olive oil that's just been pressed. And ...
Thanks for linking to my post! As you know, I'm happy to buy meat of all kinds and I actually do love game. But, until I have to, I'll let other people pull the trigger.
Commented Nov 2, 2009 on Hunting Season Conundrum at Aroma Cucina
Hunting Season Conundrum
The guns are blasting outside, so it must be hunting season in Umbria. Mushroom hunters battle for territory, clusters of men dressed in camouflage gather on the sides of the road clutching walkie talkies in one hand and the lead of a barking dog in the other. Cinghiale is hunted ‘in battuta...
As a Canadian who lives in a climate where to eat locally 365/24/7 you'd have to make canning your full time job for the months of August and September all I can say is Word, Word, Wordy McWord!
I have a smart friend who says that we should all live by these words: "everything in moderation including moderation". Wise.
Commented Oct 22, 2009 on The Green Acres Syndrome at Aroma Cucina
The Green Acres Syndrome
Remember Eva Gabor yelping, “Goodbye City Life!” Well, I’m having my Eva Gabor moment. There was a time in my life when I wore red fingernail polish, uh, actually had finger nails, kept high heels under my desk for those special times and had more suits than pairs of jeans. Life has chan...
Loved your post today! It reminded me ever so slightly of the kid's book How to Make an Apple Pie and See the World - do you know it? If not, pick it up at the library next time you're in North America.
I think that if you're going to make yummy sandwiches like that one that you'll need your guest room for all the people who will want one of those sammies, too!
Commented Sep 17, 2009 on BLT in Italian = PIP at Aroma Cucina
BLT in Italian = PIP
I confess that I really don’t miss too much American food, and I was never much of a sandwich eater, but I recently NEEDED to eat a BLT, but obviously it was going to have be Italian style, so we created the Pancetta Insalata Pomodori! Here’s the recipe, but you’re on your own deciding if i...
Nothing like a classic well done! I often wish that Toronto had more traditional Italian restaurants. We have lots of modern ones that are fantastic but in a city with 500,000 residents of Italian descent we should have a place like this one!
Commented Sep 9, 2009 on A Classic: Locanda al Gambero Rosso at Aroma Cucina
A Classic: Locanda al Gambero Rosso
New is not always better. Sometimes there is a very good reason for a classic dish to be classic. Sometimes trendy doesn’t satisfy and sometimes you can simply be blown away by a combination of good service, good wine and outstanding food. We went to Locanda al Gambero Rosso a few years ago and...
Yeah for the beefsteak!
Commented Aug 16, 2009 on The Great Tomato Taste-off at Aroma Cucina
The Great Tomato Taste-off
Here in the land of the tomato rich, we decided to settle the great debate, which tastes better: a beefsteak or an ox heart tomato. Finally, we had two of the tasty orbs ripe at the same time. The beefsteak tomato is huge, soft ball sized, round and incredibly meat. I guess that’s how i...
That looks delish! I also like to stuff the cavity with spinach, onions, mushrooms drizzled with a little cream so that I get my side dish cooked at the same time.
Commented Aug 13, 2009 on Easy Whole Roasted Fish at Aroma Cucina
Easy Whole Roasted Fish
A whole fish, with all of its bones still inside where they belong, is going to taste better than a filet. This is the whole truth and nothing but the truth. You can adapt this recipe by laying 2 filets on top of each other, but its nowhere near as much fun. Ingredients: All the fresh herbs ...
Cool- I've never even heard of this veggie before! Thanks for broadening my knowledge Judith.
Commented May 26, 2009 on A Vegetable by any other name: riscoli, barba di frate, monk’s beard at Aroma Cucina
A Vegetable by any other name: riscoli, barba di frate, monk’s beard
This strange looking vegetable has been in the market for the past few weeks and I can honestly say I’ve never seen anything like it. Long green, almost chive-like leaves growing off a central stem, sold with the roots attached. I asked our Umbertide fruttovendolo (I just love saying that wor...
I see dancing but where is the pie?
Commented Feb 8, 2009 on Pie Ranch barn dance at chez pim
Pie Ranch barn dance
Wow - that's some view! Have a great time.
Commented Feb 2, 2009 on Raucous Return and a Mountain Morning at Aroma Cucina
Raucous Return and a Mountain Morning
We’re high again. No, this is legal; we’re back in the Wasatch Mountains, skiing at Snowbird. It’s good to be back in the mountains, its good to be able to go outside and play for most of the day, and it’s good to see our ski friends again. Life here is akin to living in a college dorm, some d...
Ha! Love it. I wish there was a sign across from my house that said 'drink now'. : )
Commented Jan 28, 2009 on Drink Local at Aroma Cucina
Drink Local
This put the finishing touch on my week long foray into "Drinking Local". I opened the door to our apartment building ready to face a new day, and this was written on the doors across the street. Fate.
Pim - you are brilliant! I've always had trouble with gooey stuff oozing out from this kind of cookie and here you have such a simple solution. You are my hero!
Commented Jan 22, 2009 on Chocolate-caramel shortbread sandwiches at chez pim
Chocolate-caramel shortbread sandwiches
I've been in a bit of a mad search for the perfect sablé recipe. I'm completely obsessed with the sandy French butter cookies from the north of France. The best ones I've had came from a tiny bakery called Grain de Vanille in a little town named Cancale on the rugged Brittany coast. That-l...
More...
Subscribe to Dana McCauley’s Recent Activity
