Cookaholics Bulletin Board

Kathy,

Can you give me the address, I will be in Philly on the 2nd of Feb. Might run over and get some.

Amy
You can get both at Spinelli's when you are in Denver, but I don't know how they will compare in price to what you can get in NY....next time I am in, I'll look at the price (I never do, which is a fault that I am trying to correct) and let you know.
ilene

Frank,

You'll want to go to Di Bruno's Bros, 930 S 9th St. That neighborhood has Italian markets at 900 South Ninth to Bella Vista at 1040 South
Ninth. Also, visit Fantes at 1006 South Ninth, lots of cooking equipment but very little cookware.

Salt pack anchovies are fun because you get to fillet each fish. Salt packing does dictate rinsing to eliminate the salt. Both products are excellent.

There is a wonderful restaurant, Supper at 927 South Ninth St.

Tim

Frank
We got our last batch @ Claudio's. www.claudiofood.com We have also bought stuff where Tim suggested. Haven't been to that restaurant, but if Tim is recommending it, I'm sure it is great. I think I may have recommended that place to him from a chef friend of ours!
Kathy

fyi - DiBruno's also has a place @ 1730 Chestnut Street

Thanks! Anyplace better than Tony Lukes for a cheesesteak?

fizie, i did a quick google search and see anywhere from 1/2 tsp for 1 fillet to 2 fillets for the same amount. the best hint I saw was to squeeze the paste out into fillet shapes. lol. I'd go with 1.5 tsp for your 6 fillets. I've only seen 2 brands of paste here and haven't noticed a difference between them. I use it in tapenade and beef pizailoa, adds a great taste that isn't fishy at all.
edit to add that I checked the turm in my fridge and it's from spain but oddly enough doesn't have a name on it. I do remember when I bought it comparing it with the other brand avail. and buying it based on the ingredients. Mine has filets, olive oil and salt.

Thanks, Jean.

DH went to the store and came home with anchovies packed in olive oil and instead of a boneless chuck, he came home with a 7 bone. I'm assuming I can cut up the roast and leave the bone in one of the pieces, then brown it per the recipe

I'm not a beef eater and can't remember ever cooking a roast that came out very good. I was really excited about this recipe because of all the good posts. Now I'm pretty dismal. We'll see.

Fitzie

I have no idea....I've cooked 1 pot roast in my life and we don't name our beef the same way....so I'm no help. If a 7 bone is the same as what we call prime rib then I'd cook that one using the CI slow roasted beef from the NBR. not the one for the cheap roast. I've had great success with that one.

Jean, the 7bone looks like a chuck roast except it has a couple of bones in it. It's not an expensive cut of beef at all. It has more flavor than a boneless chuck because of the bones. Lately they have been very hard to fine here and when DH saw it, he grabbed it.
Fitzie