Tuesday, August 01, 2006


Hi everybody, Gabriel and I are taking our summer break starting tomorrow. I'll be blogging a bit (maybe once a week) but otherwise will be hiking in the mountains of Pelion, swimming in the Adriatic and doing some rustic, outdoor cooking in Greece. Will keep you posted on culinary and other adventures! Ciao!


Anonymous Anonymous said...


6:16 PM  
Blogger Lea said...

take pictures and post recipes of that outdoor cooking!!! =D

10:31 PM  
Blogger Tracie P. said...

have fun!

1:25 PM  
Anonymous Anonymous said...

Buona vacanza!

2:22 PM  
Anonymous Anonymous said...

O.K., but when you get back you must give me tips on how to keep my fritto from getting either caky or cloggy, because Pablo is holding the good paprika hostage until I stop dredging stuff in flour. Heart to Gabe, your poetisa

6:51 PM  
Anonymous Anonymous said...

Have lots of fun!


8:38 AM  
Blogger Susan in Italy said...

Hi Tanna, Lea, Tracie, Rowena and Paz, Thanks so much for the good vibes. Greece was so fun and it's also great to be back in Italy. Will write more (much more) soon.

Hi Poetisa, Gabe sends hugs ans besos your way and so do I. We have to exchange notes soon about Spain and Greece. Now, Fritto advice: First I have to know what you're frying. Then tell Pablo for me that dredging in flour is a fine way to fry some things (fish fillets and whole sardines, for example) and not others (eggplant - I like it crustier). There are 2 other nice ways to fry things: a slurry, which is a combination of flour and water seasoned with salt and papper. You dip and immediately immerse in the hot oil. The last one is the 3-step flour dredging then beaten-egg dipping and finally bread-crumb sticking. This one is great for fried chicken and eggplant. It's best to do the 3-step process about 1 hour before frying so the bread crumbs get moist and really stuck. Then the won't fall off in the oil.

12:20 PM  

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