Comments on: A Spaghetti Recipe with a Secret Ingredient

By: Peter

Peter — Sat, 31 Oct 2009 20:11:44 +0000

The trick is the crumbling part. And if you’re really s

By: IdahoEv

IdahoEv — Sat, 31 Oct 2009 18:05:53 +0000

HP wins this comment thread, hands down.

By: Brielle

Brielle — Sat, 31 Oct 2009 15:40:11 +0000

*does her impression of Fat Bastard in Austin Powers*

I want my baby back baby back baby back baby back baby back baby back ribs.

By: Hazor

Hazor — Sat, 31 Oct 2009 15:13:58 +0000

I hope you weren’t just tossing out the brain and heart all willy-nilly, Neece.

By: Neece

Neece — Sat, 31 Oct 2009 13:33:32 +0000

Oh! I wasn’t using a whole dried child, only the thigh meat. Damn, you learn something new every day.

Thanks again to the Friendly Atheist for helping me out!

By: Fliv

Fliv — Sat, 31 Oct 2009 12:29:03 +0000

They left out the baby oil….

By: Peregrine

Peregrine — Sat, 31 Oct 2009 02:49:02 +0000

Jerad Says:

Peregrine, My guess is Chili or more so Chile

Hmm. good guess.

By: HP

HP — Sat, 31 Oct 2009 01:45:22 +0000

Oh, man, after writing that little satirical jab at foodie-lit, I feel like I should post a link to the "mummies of Guanajuato." But instead I'll leave it up the less-squeamish Friendly Atheist readers to Google image-search. Obviously, niño seco de Guanajuato is, perhaps, not as tasty as niño seco de Serrano, but I'm sure it's wonderful in a fresh corn tortilla with some queso blanco and quelite and maybe a bit of salsa made from chile naranja.

By: Jerad

Jerad — Sat, 31 Oct 2009 01:42:59 +0000

Peregrine, My guess is Chili or more so Chile

By: HP

HP — Sat, 31 Oct 2009 01:16:51 +0000

Dried child was first developed in Italy during the Renaissance, when, thanks to the crossed influences of the Italian national character and the Vatican, they had too many children to eat in one sitting. It began as a way to preserve their flavor over the winter.

Most gourmands agree that the finest dried children still come from Palermo (where bambolaseca is an EU-approved regional appellation), but don’t tell that to the Spaniards, where a fine niño seco will set you back several hundred Euro.

Of course, as an American I’d be remiss if I didn’t point out that there are many fine boutique charcuteries d’enfantes on the West Coast producing perfectly delightful California Dried Child.

Oh, and that coating of mold? It’s perfectly normal, and actually enhances the flavor. Simply scrape it off with the back of chef’s knife before crumbling.