A grain so delicious that the Quechua walk hundreds of miles down from the Andes to Lima so that they don't have to eat it any more.
@deepomega Do you work for Monsanto? Because while stuff like fish genes in tomatoes are just skeevy, there are some pretty serious implications if some of the fertility-killing genes and such in play should escape - and they will. Heavy regulations would be better, but at the moment, labeling, which should be uncontroversial, is all we've got.
At least you didn't say it was a great yarn.
You really shouldn't cover the grill when the meat is going to cook for less than 45 minutes or so. The steak picks up an acrid note - you may think of it as the ``backyard taste'' - that doesn't quite resolve itself into smokiness. Also: no herbs. They'll burn. Put 'em on afterwards if you really want them.
Like hearing an old RevCo song on the radio. Nice. But not nice enough to induce me to click on a jodi link ever again - I gave in the '90s, thanks.
On Exercise Bad
``In one French study, obese men were 69 per cent less likely to have had more than one sexual partner in a year than men of normal weight.''
Now they're just messing with us.
The line would have been even more disingenuous if his father hadn't been freaking governor of the state at the time. Also: What is it with the tendency for Republican dignitaries to come from the ranks of male cheerleaders. Are they compensating for something?
The recipe is a little fussy, but basically sound. Except that you want to use guanciale if you can find it, obviously - the one from Biellese up on 8th Avenue is a sound one, very animalistic - and probably to crush the garlic clove instead of slicing it, because you want a subtler flavor, and one of the slices is bound to scorch. Also, the pecorino romano that makes it here is the dullest of all pecorinos. Use a toscano or a sardo if you can find it (you can), but less of it. You can, and probably should, finish the dish in a work bowl instead of in a hot pan, because the eggs are much less apt to curdle that way, and when you pour the guanciale and hot fat over the tossed pasta before tossing again, you can control the amount you put in, so the dish will become less shiny-lips greasy than it sometimes ends up. And please throw that nutmeg down the sink. It doesn't belong within a metric mile of this dish.
Do not toy with the invisible lobster cities.
Aren't most of those proofreading errors as opposed to copy-editing errors? I am perhaps showing my age.