For your convenience, here is the outline with timestamps. Please like and share this episode. It helps a ton! OUTLINE: 00:00:00 Intro 00:3:31 - Cherry peppers 00:10:49 - Calabrian chilis 00:17:06 Sun-dried tomatoes and peppers 00:24:29 - Balsamic vinegars 00:31:24 - Gremolata 00:33:04 - Pestos 00:34:41 - Salsa Verde 00:35:44 - lemon/lime squeezers 00:38:41 - Who does the dishes? 00:42:37 - Kiss/mary/kill
In the 1970s, every salad bar in the midwest had large, pickled sweet cherry peppers with stems. They were green or red and full of seeds. I loved them as a kid.
The fall is a lovely period in many ways! It’s more relaxed and cozy, indoors and chill. I’m living in Sweden and it’s a cold country as you already know, hot summers and cold winters in the south parts where I’m living (Stockholm)! It’s a great time to cook together, long cooking and a lot of fresh harvest from the summer in the stores. Thanks to you for a lovely show❤
Totally agree with you guys! All my life growing up I heard our Italian relatives from "back east" (mainly Pennsylvania) talking about "the old country" as if being in the U.S. was somehow inferior. Plus, we were way out here in California, so even that much more removed. But my mom (also full blood Italian) would always tell us "if they think the old country's so good why don't they go back? We're American". I am proud of my Italian heritage & culture but I am even more proud to be plain old red blood American.
I live in southeast Georgia & this was a really interesting episode to me, getting to learn what Italian families in the northeast eat. I think that’s a big part of why I love your cooking videos too. I found Sip and Feast while sitting in a hotel room waiting for Hurricane Idalia to come through & I binge-watched your videos because there’s just something very comforting about watching you cook delicious food for your family & James taste testing & ranking everything is fun!
I went to rehab on my 40th birthday after waking up on the floor. I can’t tell you how much I wanted to go home, but I stayed and have been sober 3 years and 7 months. My life has changed for the better in every way. You can do this.
@@dancindan4846 you are past the hardest part. The important thing now is to not lose focus. You can’t let yourself get complacent. You have to work on it, but the good news is, the work gets easier as time goes by. If you ever need a word of encouragement, comment on this post and I’ll be here.
One of my all time favorite sandwiches is: (open faced) toasted Tuscan pane, ricotta, s&p, roasted red peppers, drizzled balsamic glaze, and fresh chiffonade basil. Such a great combo of flavors and textures, and the Tuscan pane, made without salt, doesn’t overpower any of the ingredients.
I'm 77 and I use both cherry peppers and Calabrian peppers (from both domestic and imported, the imported are hotter), found my first Calabrians in a Giuseppi's in Levittown or East Meadow on Hempstead Turnpike. Now I'm ready for the rest of this episode.
Great show!!! I'm going to have to try and find some of those sundried peppers! I love that kind of stuff on sammiches. In fact I just ate my breakfast sammich - fried egg, mayo, cheese, lettuce and home made bread and butter pickles made with onions and green peppers. YUM!
I went out to find the cherry pepper hoagie spread- I have the jarred individual ones, but you’re right the “spread” aspect of the Calabrians Bemba took over! The new thing is going beyond sun dried tomatoes 🍅 by baking your own slices for hours at very low temp!
Oh my! My mom used to make something like a gremolata. I haven’t thought of it in years. I didn’t know what it was called, my dad used to make it. I used to love it with our pot roast. Thanks for bringing back a wonderful memory!
Have you discovered “Not Another Cooking Show” w/ Stephen Cusata? He’s amazing! He does things that are not Italian (like Philly Cheesesteaks) but mostly Italian or Italian -American, but everything he does is outstanding. Also one of the top five. He’s traveled to Italy, he’s also a New York Italian American- he’s just a naturally great cook with an innate instinct for cooking and teaching. And a great guy. I see a strike thru on some of my text- I don’t know how to get rid of it.
I like the balsamic that is aged from 12-20 years. It’s not cooked. The kind that is cooked to reduce, or flavored with fruit like fig or peach,etc. is a different product altogether. I like the good stuff on Caprese salad along with the best olive oil I can afford. They go together. The cooked and flavored products might be fun to glaze grilled chicken or on fruits, but it is a different animal than the well aged, uncooked, unadulterated balsamic from Modena.
I'm so addicted to cherry peppers😋I even put them on a tuna sandwich (mayo) It is delicious P.s Luv everything u guys care about Ignore the haters #jealouslosers
I worked at a pizza and cheesesteak shop for awhile and that’s where I found cherry peppers. I loved working at that spot. I also gained a fair amount of weight and my cholesterol went through the roof. Who would have thought eating cheesesteaks and pizza every day wouldn’t be healthy?
Gremolata is great on steak. Chimichura is a Brazilian gremolata. It seems to me it’s a mixture of any herbs, garlic, olive oil, lemon zest, and you drizzle it in a line across the steak, like a rib-eye.
Hi, Ms. Tara & Mr. Jim, another great pod! re: Balsamic Vinegar, there's a couple local restaurants that adds it to their oil & herbs for bread service: it's terrible! Do you think it's due to their brand or across the board? Thanks!
I don’t really understand the continual contention between Italians born & raised in Italy vs Italian American food. Wasn’t the Italian American food created by Italian born immigrants? They always disparage it like Americans ruined or bastardized their authentic Italian food, but it was evolved by Italians themselves! The Italians adapted to the resources and needs of the New World. It’s just as legit as Old World Italian food. In fact, when they see an Italian food takes off and becomes extremely popular like pizza, then they like to claim it was “invented” in Italy. Frankly, every culture everywhere made a flatbread they made w/ stone ground flour made with rocks , then mixed with water, cooked on hot rocks and topped with veg, meat, cheese…..so “pizza” was invented everywhere. But pizza did not become a thing until Italian immigrant bakers made it out of necessity to feed their factory workers, and that’s where pizza delivery was born, back in the early 1910s &20s. I just learned, like you Jim, that Penne al’a vodka was not invented in America, but in Venice. But it really didn’t get worldwide recognition until it came to America. It was only made in one tiny place in one tiny region in Italy …..until Italian -Americans popularized it. (And added a lot more cream.) So the ongoing argument between authentic Italian vs Italian-American is pretty silly. Who cares?
They are everywhere!!!!! Know it alls, and just plain pure and unadulterated TROLLS. Mean nasty people who get off of being mean, and if you call them out, they tell you to quit bullying them. I've learned to ignored them.
Jim, great episode, very original and very useful info. I have always been afraid of those cherry peppers, but you talked me into it. The View needs to invite you to their show. If Joyce ever retires they need to slip you into her spot. You could silence Whoppi in a flash and that's a compliment.
For your convenience, here is the outline with timestamps. Please like and share this episode. It helps a ton!
OUTLINE:
00:00:00 Intro
00:3:31 - Cherry peppers
00:10:49 - Calabrian chilis
00:17:06 Sun-dried tomatoes and peppers
00:24:29 - Balsamic vinegars
00:31:24 - Gremolata
00:33:04 - Pestos
00:34:41 - Salsa Verde
00:35:44 - lemon/lime squeezers
00:38:41 - Who does the dishes?
00:42:37 - Kiss/mary/kill
In the 1970s, every salad bar in the midwest had large, pickled sweet cherry peppers with stems. They were green or red and full of seeds. I loved them as a kid.
The fall is a lovely period in many ways! It’s more relaxed and cozy, indoors and chill.
I’m living in Sweden and it’s a cold country as you already know, hot summers and cold winters in the south parts where I’m living (Stockholm)!
It’s a great time to cook together, long cooking and a lot of fresh harvest from the summer in the stores.
Thanks to you for a lovely show❤
Totally agree with you guys! All my life growing up I heard our Italian relatives from "back east" (mainly Pennsylvania) talking about "the old country" as if being in the U.S. was somehow inferior. Plus, we were way out here in California, so even that much more removed. But my mom (also full blood Italian) would always tell us "if they think the old country's so good why don't they go back? We're American". I am proud of my Italian heritage & culture but I am even more proud to be plain old red blood American.
I live in southeast Georgia & this was a really interesting episode to me, getting to learn what Italian families in the northeast eat. I think that’s a big part of why I love your cooking videos too. I found Sip and Feast while sitting in a hotel room waiting for Hurricane Idalia to come through & I binge-watched your videos because there’s just something very comforting about watching you cook delicious food for your family & James taste testing & ranking everything is fun!
In rehab for alcohol use and can't tell you how much I appreciate your podcasts, give me so much comfort! Keep up the good work!
❤❤❤
I went to rehab on my 40th birthday after waking up on the floor. I can’t tell you how much I wanted to go home, but I stayed and have been sober 3 years and 7 months. My life has changed for the better in every way. You can do this.
Stay strong!
Thanks! Day 20 I appreciate the support
@@dancindan4846 you are past the hardest part. The important thing now is to not lose focus. You can’t let yourself get complacent. You have to work on it, but the good news is, the work gets easier as time goes by. If you ever need a word of encouragement, comment on this post and I’ll be here.
One of my all time favorite sandwiches is: (open faced) toasted Tuscan pane, ricotta, s&p, roasted red peppers, drizzled balsamic glaze, and fresh chiffonade basil. Such a great combo of flavors and textures, and the Tuscan pane, made without salt, doesn’t overpower any of the ingredients.
I'm 77 and I use both cherry peppers and Calabrian peppers (from both domestic and imported, the imported are hotter), found my first Calabrians in a Giuseppi's in Levittown or East Meadow on Hempstead Turnpike. Now I'm ready for the rest of this episode.
Great show!!! I'm going to have to try and find some of those sundried peppers! I love that kind of stuff on sammiches. In fact I just ate my breakfast sammich - fried egg, mayo, cheese, lettuce and home made bread and butter pickles made with onions and green peppers. YUM!
I love your show so much. Clearly the two of you are so in love and clearly so collaborative which makes your show works so well.
Love sopranos cookbook.
This couple is the new chip and joanna. And they have such personality, verve, knowledge and humor that they will be huge!
Love the show.! Have you ever made Scacce? My Sicilian grandmother made it for us and it's delicious.
I went out to find the cherry pepper hoagie spread- I have the jarred individual ones, but you’re right the “spread” aspect of the Calabrians Bemba took over!
The new thing is going beyond sun dried tomatoes 🍅 by baking your own slices for hours at very low temp!
I love that pepperonata. Sandwiches, eggs, almost everything could use a spoonful.
Oh my! My mom used to make something like a gremolata. I haven’t thought of it in years. I didn’t know what it was called, my dad used to make it. I used to love it with our pot roast. Thanks for bringing back a wonderful memory!
Marconi or Pagliacci Hot Giardiniera on scrambled eggs. Breakfast of Champions!
this is one of the top five channels on UA-cam. Bar None.
Have you discovered “Not Another Cooking Show” w/ Stephen Cusata? He’s amazing! He does things that are not Italian (like Philly Cheesesteaks) but mostly Italian or Italian -American, but everything he does is outstanding. Also one of the top five. He’s traveled to Italy, he’s also a New York Italian American- he’s just a naturally great cook with an innate instinct for cooking and teaching. And a great guy.
I see a strike thru on some of my text- I don’t know how to get rid of it.
I like the balsamic that is aged from 12-20 years. It’s not cooked. The kind that is cooked to reduce, or flavored with fruit like fig or peach,etc. is a different product altogether. I like the good stuff on Caprese salad along with the best olive oil I can afford. They go together.
The cooked and flavored products might be fun to glaze grilled chicken or on fruits, but it is a different animal than the well aged, uncooked, unadulterated balsamic from Modena.
Giardiniera on everything please.
You two are just too cute! ❤
A great way to juice and multitask a tool is with a hand mixer egg beater, not the whisk kind but the one you grew up with.
Super excited to get into this episode
I'm so addicted to cherry peppers😋I even
put them on a tuna sandwich (mayo)
It is delicious
P.s
Luv everything u guys care about
Ignore the haters #jealouslosers
I live in Florida. Im watching this November 3rd. I can turn my oven on. Yay🎉
So interesting, thanks for all you do!
I worked at a pizza and cheesesteak shop for awhile and that’s where I found cherry peppers. I loved working at that spot. I also gained a fair amount of weight and my cholesterol went through the roof. Who would have thought eating cheesesteaks and pizza every day wouldn’t be healthy?
Jim with the idea! Ha!
Enjoy all your podcasts
Fascinating insights
You salsa verde sounds good!
Does anyone know if there's a Sip and Feast Cherry Pepper Spread video? I found the recipe online but having trouble finding the video!
Im from Jersey but live in FL have to go to Mazzarros in St Pete’s for cherry peppers. Smh
Gremolata is great on steak. Chimichura is a Brazilian gremolata. It seems to me it’s a mixture of any herbs, garlic, olive oil, lemon zest, and you drizzle it in a line across the steak, like a rib-eye.
Hi, Ms. Tara & Mr. Jim, another great pod! re: Balsamic Vinegar, there's a couple local restaurants that adds it to their oil & herbs for bread service: it's terrible! Do you think it's due to their brand or across the board? Thanks!
Never too many onions!
Is it ok to use green tomatoes for salsa verde instead of tomatillos? I have a large amount of green tomatoes that need to be used up! thanks
Always had cherry peppers in the fridge growing up in Ohio.......(I'm 81)
I was a little disappointed that you didn't mention giardiniera, even if only to say that it's a midwestern Italian-American thing.
I don’t really understand the continual contention between Italians born & raised in Italy vs Italian American food. Wasn’t the Italian American food created by Italian born immigrants? They always disparage it like Americans ruined or bastardized their authentic Italian food, but it was evolved by Italians themselves! The Italians adapted to the resources and needs of the New World. It’s just as legit as Old World Italian food.
In fact, when they see an Italian food takes off and becomes extremely popular like pizza, then they like to claim it was “invented” in Italy.
Frankly, every culture everywhere made a flatbread they made w/ stone ground flour made with rocks , then mixed with water, cooked on hot rocks and topped with veg, meat, cheese…..so “pizza” was invented everywhere. But pizza did not become a thing until Italian immigrant bakers made it out of necessity to feed their factory workers, and that’s where pizza delivery was born, back in the early 1910s &20s.
I just learned, like you Jim, that Penne al’a vodka was not invented in America, but in Venice. But it really didn’t get worldwide recognition until it came to America. It was only made in one tiny place in one tiny region in Italy …..until Italian -Americans popularized it. (And added a lot more cream.)
So the ongoing argument between authentic Italian vs Italian-American is pretty silly. Who cares?
Love your UA-cam and podcast!! What the story about the *F* word?
No “music”! ❤❤❤❤ 🎉🎉🎉😂😂😂
They are everywhere!!!!! Know it alls, and just plain pure and unadulterated TROLLS. Mean nasty people who get off of being mean, and if you call them out, they tell you to quit bullying them. I've learned to ignored them.
Jim, great episode, very original and very useful info. I have always been afraid of those cherry peppers, but you talked me into it. The View needs to invite you to their show. If Joyce ever retires they need to slip you into her spot. You could silence Whoppi in a flash and that's a compliment.