tag:blogger.com,1999:blog-1432673176555220097.post6456859506337736962..comments2024-03-26T16:13:13.819-04:00Comments on Tasty Travails: Scarpariello - Say What?Mitch Weinsteinhttp://www.blogger.com/profile/03850791614629022256noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-1432673176555220097.post-66672534665923210742013-11-25T09:55:24.755-05:002013-11-25T09:55:24.755-05:00Yes, Mulberry St. has the best...Chinese food, you...Yes, Mulberry St. has the best...Chinese food, you fool.Mitch Weinsteinhttps://www.blogger.com/profile/03850791614629022256noreply@blogger.comtag:blogger.com,1999:blog-1432673176555220097.post-62150237633158657312013-11-03T18:25:31.630-05:002013-11-03T18:25:31.630-05:00That dish doesn't look like chicken scarpariel...That dish doesn't look like chicken scarpariello at all. <br />Mulberry St has the best... Your dish looks like a stewAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-1432673176555220097.post-68689374974422535342010-06-15T09:34:47.191-04:002010-06-15T09:34:47.191-04:00One of Jeff's all time favorite dishes.. Haven...One of Jeff's all time favorite dishes.. Haven't made it in years. <br />Hmmm...I've got a bunny in the fridge, maybe bunny scarpariello? <br />Scarpa, scarpetto, scarpariello...all riffs on the same word, means to wipe your plate clean with a piece of bread. Yum.Judith Klingerhttps://www.blogger.com/profile/06150060777055155927noreply@blogger.comtag:blogger.com,1999:blog-1432673176555220097.post-51053373894240654452010-06-05T07:21:54.757-04:002010-06-05T07:21:54.757-04:00Sounds great, SB. And I really like the thighs be...Sounds great, SB. And I really like the thighs best of all (well, wings ain't bad).Mitch Weinsteinhttps://www.blogger.com/profile/03850791614629022256noreply@blogger.comtag:blogger.com,1999:blog-1432673176555220097.post-41852068655736939502010-06-04T16:31:40.101-04:002010-06-04T16:31:40.101-04:003T EV olive oil
4T unsalted butter
1 chicken cut i...3T EV olive oil<br />4T unsalted butter<br />1 chicken cut into 8 pieces, at room temp. (I use 9 thighs)<br />salt/pepper<br />1 cup good red wine vinegar<br />2 medium tomatoes; cored, skinned, seeded and chopped<br />3/4 cup good chicken stock<br />3T chopped parsely<br /><br />Brown salted/peppered chicken in oil and 1T butter.<br />Remove chicken, pour off fat, and add vinegar (slowly, and Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1432673176555220097.post-49027754670395077822010-06-04T15:58:21.788-04:002010-06-04T15:58:21.788-04:00Sure, SB...post it as a comment!Sure, SB...post it as a comment!Mitch Weinsteinhttps://www.blogger.com/profile/03850791614629022256noreply@blogger.comtag:blogger.com,1999:blog-1432673176555220097.post-50892519474232627262010-06-04T15:05:12.005-04:002010-06-04T15:05:12.005-04:00Personally, I like the skin as long as I do a good...Personally, I like the skin as long as I do a good job of browning it well -- without burning it. I suppose you could carefully dry only the exposed skin side a few different ways, but I've never bothered.<br /><br />One of my favorite preparations of late involves a whole cup of red wine vinegar -- something I stole from Patricia Wells' Bistro Cooking. Talk about tangy! I was a littleAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-1432673176555220097.post-27071020338459798312010-06-04T13:16:40.455-04:002010-06-04T13:16:40.455-04:00Yes, make it as brown as you can! I was probably ...Yes, make it as brown as you can! I was probably rushing thru with the one above.<br /><br />RE: skin, I find that no matter how brown you get the skin prior to a covered braise, the result comes out limp and unappealing due to its cooking environment.<br /><br />IIRC, Cook's Illustrated recently had an article on just this subject - Limp and unappealing skin in covered braises," it Mitch Weinsteinhttps://www.blogger.com/profile/03850791614629022256noreply@blogger.comtag:blogger.com,1999:blog-1432673176555220097.post-2734857892363971722010-06-04T10:08:50.466-04:002010-06-04T10:08:50.466-04:00Hi,
I've been enjoying your blog. Your bird ...Hi,<br /><br />I've been enjoying your blog. Your bird is looking less browned than I make it for my braises, which, in my experience, makes for limp and unappealing skin in the finished product. Do you have an opinion on this subject?Anonymousnoreply@blogger.com