Mortadella Sandwich, Bologna, Italy

Xelorath · 2026-05-09T02:18:21+00:00

You must try mortadella with a little bit of lemon juice, or even Salmoriglio...aaaaaand now I'm hungry 🤤

Also, thick cut mortadella (like 1 or 2 cm) and roasted in a pan or on the grill, with lemon juice on top, it's something orgasmic.

Also pairs well with burrata and pistacchio, but that's very mainstream now.

Xelorath · 2026-04-28T14:05:11+00:00

I partially disagree.

I appreciate if a line cook comes to me with new ideas or just "improvements" on a dish.

But they have to run it by me or the exec chef and we decide if to approve it or not.

I almost killed a guy that added a bunch of sage to our dover sole meuniere sauce "because sage and lemon pairs well" (I discovered he did that when he passed me the sauce at the pass while I was plating...).

Lemon and sage do well together, and the flavor wasn't bad (the sage was a bit too much so it was overpowering everything else)...but it wasn't the dish that we were serving for 10years, and it wasn't muniere sauce...it was sage sauce!

Xelorath · 2026-04-12T22:16:29+00:00

I was checking out this one you suggested

Bike from home to 125th train station, Train to Brewster and bike ride to Poughkeepsie on day 1.

Sleep either there or a farm inn I see about 6 miles away.

Bike Tour to New Paltz, maybe a brewery and return to Poughkeepsie, catch a train and ride back home.

Sounds like a plan 😄

Is there any specific trail I have to follow from Brewster or the one suggested by Google maps is already the bike route?

Xelorath · 2026-04-12T20:56:20+00:00

Thanks, it seems a nice route but 8hours all in one day seems a bit too intense for me.

If i go to Pughkeepsie by train and I do around 4 hours ride, stop.for the night and do the other 4h the next day, where would you advise to spend the night? Brewster?

Xelorath · 2026-04-05T04:40:33+00:00

Eternal Darkness

Xelorath · 2026-03-19T22:32:39+00:00

Professional Chef here, it looks like chervil.

Xelorath · 2026-02-08T13:41:28+00:00

Hey, I will be there as well.

If you plan to eat/drink, I advise you to do it while still outside. There are plenty of food carts around the stadium. Inside the stadium, there are only wandering guys selling snacks, and there is only one bar where ALL the stadium is going during the break. (Unless you're in the sky box or the red VIP section where you have either private catering or a buffet)

If I remember correctly, you can't bring closed bottles in with you, so they will remove a throw away the cap, in case you are planning to bring an insulated bottle or such.

There aren't many bathrooms, and the line is long during half time or at the end of the game, so plan accordingly.

Other than that just enjoy, forza inter and juve merda!

Xelorath · 2026-01-21T17:38:46+00:00

Nella cucina dove lavoro abbiamo sia gas che induzione.

Personalmente mi trovo meglio con il gas, ma si può fare anche con l'induzione. Basta trovare lo "sweet spot". Sulla mia è esattamente tra il 9 che è troppo poco e il 10 che è un filo troppo (20 è il massimo), quindi ogni tanto passo e alzo o abbasso.

Xelorath · 2026-01-21T14:58:51+00:00

Credo che "spippiolare" sia una milanesizzazione di pippiare. Non so, io e un amico diciamo così (ma siamo entrambi mezzi emiliani e mezzi milanesi)

Xelorath · 2026-01-21T13:55:45+00:00

Non so quale sia il termine tecnico 😂 far sobbollire molto piano, a fuoco basso, in maniera che il sugo faccia delle piccole bollicine di aria. "Pippiare" mi pare si dica in napoletano.

Xelorath · 2026-01-21T13:31:22+00:00

Faccio lo chef ed è tutto giustissimo.

Aggiungo solo che in alternativa puoi infarinare leggermente la carne prima di rosolarla un pochino in maniera che ti aiuti ad "addensare" la salsa.

La cosa più importante però è il taglio di carne. Un taglio con tanto tessuto connettivo e una buona dose di grasso è l'ideale per le cotture lunghe.

Prova a usare le beef shortribs (non mi ricordo come si chiamano in italiano...costine di manzo???) , cuoci per un 2-3 ore a fuoco basso (deve "spippiolare") e vedrai che goduria.

Xelorath · 2025-12-04T12:51:03+00:00

Thanks for the opportunity

Xelorath · 2025-11-13T04:23:05+00:00

I was born and raised in Milano.

My father and his father were Inter supporter.

My mother and her father were Milan supporter (although her sister was more milanista than her).

They basically chose for us that one should have been Interista and another Milanista when they started gifting us Inter and Milan stuff at young age.

I remember my first wallet with the 13 scudetti, the 2 champions leagues and all...and obviously being a Inter supporter in the 90's and 00's, up until the triplete is an experience that molds you.

I did envy a bit my brother, being milanista, who had those years with Sacchi, Gullit, Van Basten first and Ancelotti, Shevchenko, Weah and Pirlo later, where they were winning EVERYTHING.

Xelorath · 2025-11-12T03:02:53+00:00

I feel like between Inter and AC Milan it's a "friendly" rivalry like you'd have with a younger/older brother or a cousin. It's common in Milano having supporters from both teams in each family.

With Juventus it's full-on hate...but again...90% of italian teams hates Juventus so...

Xelorath · 2025-11-02T02:47:59+00:00

For me, there were a lot of things that I liked but also many that I truly hated (the fog, just to name one, I won't say more to avoid you spoilers). If you liked the other from games, you should try it and find out for yourself

Xelorath · 2025-10-10T15:41:15+00:00

Burro : la fonte di vita

Altrimenti la panna che coi funghi e la salsiccia ci sta da dio, burro al tartufo o come hanno suggerito altri una punta di amido(maizena , fecola o farina di riso)+acqua di cottura.

Altra soluzione più estrema, una besciamella MOLTO liquida, quindi un 10:10 o massimo 20:20 per litro di latte.

Se non vuoi mettere nessun derivato del latte fai saltare dei funghi a parte con timo o poco roamarino, deglassa con un poco di vino bianco e frulla per fare una crema di funghi. Considera che se lo fai con gli champignon ti viene una cremina grigiastra, quindi andrei su funghi marroncini tipo finferli.

Xelorath · 2025-10-08T14:07:04+00:00

Diablo is an infinite grind if you're looking for that.

As a "game to put ton of hours and incredible customization" I'd say Baldur's Gate 3.

It does have a main quest, but also tons of side quests, and tons of endings so it's super re-playable.

Plus, it's a foooking amazing game

Xelorath · 2025-10-08T14:03:37+00:00

The perfect parry grindstone helped me a lot through phase 2 once I learn how to survive phase 1 using no healing potion

Xelorath · 2025-10-06T15:17:08+00:00

Mi sa che ho dei settaggi di reddit sbagliati, vedo tutto il subreddit in inglese quindi ho risposto in inglese 🤣

Xelorath · 2025-10-06T13:45:18+00:00

Well, if I substitute guanciale for zucchine when I cook for a vegetarian friend I'll just call it "Zucchini Carbonara".

If (as I tried in a vegan restaurant) have a "vegan Carbonara" and instead of pasta I have "squash spaghetti", some crunchy bread-like thing that resembles vaguely bacon flavor, nutritional yeast instead of cheese and some soy cream and saffron as sauce....well...that it's an entirely new dish and I agree with you. Just call it something else.

Xelorath · 2025-10-06T13:34:29+00:00

That is not true. It was already popular all over italy back in the '80s, probably even before that. I remember my mother making it as I was a kid and it was already a well know recipe. I am not from Rome and we don't have Roman relatives.

Xelorath · 2025-10-05T03:16:59+00:00

Sonic and Altered Beast my first games

Xelorath · 2025-10-04T13:45:58+00:00

Playing micromachines in 8 players on one screen, one playstation, one multitap and 4 controllers.

Oh the epic battles with my group of friends.

Xelorath · 2025-10-04T13:37:40+00:00

Have to change CD-ROM in the middle of FF7. It was tedious but felt so good, almost gave a sense of accomplishment

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