How Fried Artichokes Became a Roman-Jewish Staple Dining on a Dime
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Date: 2020-05-20
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Comments and reviews: 10
Rowluxillusion
Two things firstly Bacala is salt cod, which is really very different from normal wet cod which is called Merluzzo. The cod is heavily coated in salt and dried, it is then re-hydrated and washed many times to de salivate it, the result is a totally different taste and texture. Secondly people are complaining about the oil. If you look you'll see the anchovies are being cooked in a different oil to the artichokes, and it's quite clean. I believe that the oil used for the carciofi is darker because enzymes in the artichoke change the colour of the heated oil. It's not darkened through over use but because of what it is cooking.
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Two things firstly Bacala is salt cod, which is really very different from normal wet cod which is called Merluzzo. The cod is heavily coated in salt and dried, it is then re-hydrated and washed many times to de salivate it, the result is a totally different taste and texture. Secondly people are complaining about the oil. If you look you'll see the anchovies are being cooked in a different oil to the artichokes, and it's quite clean. I believe that the oil used for the carciofi is darker because enzymes in the artichoke change the colour of the heated oil. It's not darkened through over use but because of what it is cooking.
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Josh
Anyone who is commenting on the oil does not understand cooking, especially in a restaurant setting. An old batch of seasoned oil, slowly replenished and carefully separated from any particulate matter that could cause it to oxidize, is more valuable than gold. It's likely that oil stays above the boiling point of water 18 hours a day or more; nothing will ever grow in there. Case in point; there is a deep-fried burger place in Memphis, TN called Dyer's that has been using the same batch of oil for 106 years. People cross state lines for those burgers.
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Anyone who is commenting on the oil does not understand cooking, especially in a restaurant setting. An old batch of seasoned oil, slowly replenished and carefully separated from any particulate matter that could cause it to oxidize, is more valuable than gold. It's likely that oil stays above the boiling point of water 18 hours a day or more; nothing will ever grow in there. Case in point; there is a deep-fried burger place in Memphis, TN called Dyer's that has been using the same batch of oil for 106 years. People cross state lines for those burgers.
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Paelorian
Complaints about the color of the oil, but no complaints about taste. For all we know, there's a perfectly good explanation. The oil in the deep fryer is a lighter color. The oil in the stockpot must have something in it giving it that color. Whatever they're doing seems to work well, and I don't see any safety hazards. Very interesting episode. I loved the history. I note that today caloric vegetables fried in vegetable oil remain a staple of the diets of the poor (fried potatoes, etc)
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Complaints about the color of the oil, but no complaints about taste. For all we know, there's a perfectly good explanation. The oil in the deep fryer is a lighter color. The oil in the stockpot must have something in it giving it that color. Whatever they're doing seems to work well, and I don't see any safety hazards. Very interesting episode. I loved the history. I note that today caloric vegetables fried in vegetable oil remain a staple of the diets of the poor (fried potatoes, etc)
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starfthegreat
In the ghetto you can find a spectacular dish called rigatoni a la pajata, which is basically rigatoni with tomato sauce and calf intestins that were not emptied of their chyme. Will Lucas have a chance to try this very special dish?
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In the ghetto you can find a spectacular dish called rigatoni a la pajata, which is basically rigatoni with tomato sauce and calf intestins that were not emptied of their chyme. Will Lucas have a chance to try this very special dish?
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Tiziano
That oil looks very dark. Which is weird because in Italy we have very strict rules on food hygiene. While I never tasted those dishes in that restaurant I did taste them somewhere else and I have to say are delicious when properly made.
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That oil looks very dark. Which is weird because in Italy we have very strict rules on food hygiene. While I never tasted those dishes in that restaurant I did taste them somewhere else and I have to say are delicious when properly made.
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Ana
I don't get what's with all the dirty oil remarks. artichoke dirty oil or anchovies dirty oil. artichoke dirty oil is expected because some parts of the artichoke are dark and when you fry it, the color falls off. think peepo think.
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I don't get what's with all the dirty oil remarks. artichoke dirty oil or anchovies dirty oil. artichoke dirty oil is expected because some parts of the artichoke are dark and when you fry it, the color falls off. think peepo think.
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mc0325
Since they cant use animal fat theyre probably frying in olive oil with other vegetable oils mixed in so it doesnt smoke. And yeah, its not changed as often as McDonalds but were not eating McNuggets.
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Since they cant use animal fat theyre probably frying in olive oil with other vegetable oils mixed in so it doesnt smoke. And yeah, its not changed as often as McDonalds but were not eating McNuggets.
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lisarenee3505
Oh my god, have they _ever_ changed that oil? Disgusting! And you could tell that Lucas wasn't into any of the food at his table. He must've seen those fryers before he ate.
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Oh my god, have they _ever_ changed that oil? Disgusting! And you could tell that Lucas wasn't into any of the food at his table. He must've seen those fryers before he ate.
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nicholascremato
The jews ate them because they were cheap! Did you know there are more jews in rome than all other parts of Italy combined? Many of them have Catholic names like Russo.
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The jews ate them because they were cheap! Did you know there are more jews in rome than all other parts of Italy combined? Many of them have Catholic names like Russo.
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Flora
I have never in my life seen oil that dirty being used for cooking. so much so that when he was dipping the heart into it I thought it was some dark caramel/sugar reduction
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I have never in my life seen oil that dirty being used for cooking. so much so that when he was dipping the heart into it I thought it was some dark caramel/sugar reduction
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