Thursday, May 11, 2023

Things I Like

 From Gustiamo

They have a maximum shipping cost of a little under $20 no matter the weight. Also, they usually have a sale the Monday after Thanksgiving with free shipping as a promotion so I order whatever I need at that time and send some Christmas presents.

Porcini Mushrooms They pack them in a smaller amount, but since I make this Rigatoni with White Bolognese regularly, I like to have them on hand. 

Faella pasta, specificaly bucatini, penne, linguine trenette, all of which I buy in 5.5-pound bags, and toffe, which I buy in a 1.1-pound bag and which I use for a particular recipe, Pasta Shells with Sausage

This is where I get the rest of my pasta,  Pastaficio Setario, specifically spaghetti chitarra, penne rigati, rigatoni, vermicelli, spaghettini (it's very thin) and a little shape called nodi marini (marine knot), which stays delightfully chewy. 

I learned about Pastaficio Setaro from Luisa, The Wednesday Chef. At the time, like she, I was able to go to Buonitalia to buy it myself, and that's when I got hooked on it. If you check out that link of hers, read it to the bottom and find the hidden recipe for spaghetti with ricotta. It's a gem.

I order IQF shrimp 21-25 per pound and always keep them in my freezer. They are wild Georgia shrimp. This is a. family owned and operated company. The shrimp are delicious, but the shipping can be expensive because you should get the red (two-day) shipping if you are in a zone for it. It's worth it. Having these in the freezer is like money in the bank. These are shrimp - no salt, no preservatives, nothing but shrimp.

From here I get real Hungarian Sweet Paprika, house brand sweet mango chutney, house brand hot mango chutney (not really hot), and basmati rice in 10-pound bags.

Their grapeseed oil is excellent. I get it in cans because I avoid liquid in plastic.

From Amazon

Casina Rossa Fennel & Salt I always have this in the house. It is coarse, basically a finishing salt, but I blitz half of it in an electric coffee grinder and keep it in a spice bottle to sprinkle and leave the rest coarse. I use it in many things but most often with pork - in meatballs, on ribs, on pork roast. I love it and often gift it.

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