Author Topic: The Dave Palumbo Interviews (Read 5932 times)

Boost · « **on:** April 25, 2009, 02:30:13 AM »

Dave interviewed at the Emerald Cup

Notice the proximity of interviewer and interviewee

$:-\$

DeketheCreep · « **Reply #1 on:** April 25, 2009, 02:50:24 AM »

he dresses like ronnie

The True Adonis · « **Reply #2 on:** April 25, 2009, 01:19:56 PM »

OOOOMMMMMMMMFFFFGGGGGGGG

Dave actually said, "You can`t cook with Extra Virgin Olive Oil"

SAJFASJFSJFSJFASFASf

I am fucking speechless here. ROFLAMFAFOAFALFAFMAFO

I don`t know a single chef who does not use Extra Virgin Olive oil to cook Italian dishes with.

This is just hilarious.

Boost · « **Reply #3 on:** April 25, 2009, 01:42:18 PM »

Quote from: The True Adonis on April 25, 2009, 01:19:56 PM

OOOOMMMMMMMMFFFFGGGGGGGG

Dave actually said, "You can`t cook with Extra Virgin Olive Oil"

SAJFASJFSJFSJFASFASf

I am fucking speechless here. ROFLAMFAFOAFALFAFMAFO

I don`t know a single chef who does not use Extra Virgin Olive oil to cook Italian dishes with.

This is just hilarious.

He had a guy on his radio show who explained it all.

The best thing to cook with is lard.

Heating extra virgin olive oil damages it's structure.
It's best added after cooking.

willdafrog · « **Reply #4 on:** April 25, 2009, 01:47:12 PM »

Quote from: The True Adonis on April 25, 2009, 01:19:56 PM

OOOOMMMMMMMMFFFFGGGGGGGG

Dave actually said, "You can`t cook with Extra Virgin Olive Oil"

SAJFASJFSJFSJFASFASf

I am fucking speechless here. ROFLAMFAFOAFALFAFMAFO

I don`t know a single chef who does not use Extra Virgin Olive oil to cook Italian dishes with.

This is just hilarious.

I have been cooking Italian and French Foods for over 8 years. Dave is right and so is his Grandma.

Chefs use Extra Virgin to flavor the food at the end. We usually cook with Light Virgin Olive Oil.

It is a waste to cook with Extra Virgin. You can of course cook with Extra Virgin, but there really isn't no

point. Extra Virgin is the "juice" of the olive oil after the first press. So, the nutritional value is very high.

Cooking with it defeats the purpose. If you got lots of money, then feel free to cook with it.

But a good bottle of Extra Virgin Olive Oil will range from $35 to $80.

BIG DUB · « **Reply #5 on:** April 25, 2009, 01:49:54 PM »

Quote from: willdafrog on April 25, 2009, 01:47:12 PM

I have been cooking Italian and French Foods for over 8 years. Dave is right and so is his Grandma.

Chefs use Extra Virgin to flavor the food at the end. We usually cook with Light Virgin Olive Oil.

It is a waste to cook with Extra Virgin. You can of course cook with Extra Virgin, but there really isn't no

point. Extra Virgin is the "juice" of the olive oil after the first press. So, the nutritional value is very high.

Cooking with it defeats the purpose. If you got lots of money, then feel free to cook with it.

But a good bottle of Extra Virgin Olive Oil will range from $35 to $80.

Wallymart, 7 dollars and some change.

The True Adonis · « **Reply #6 on:** April 25, 2009, 01:53:59 PM »

Quote from: willdafrog on April 25, 2009, 01:47:12 PM

I have been cooking Italian and French Foods for over 8 years. Dave is right and so is his Grandma.

Chefs use Extra Virgin to flavor the food at the end. We usually cook with Light Virgin Olive Oil.

It is a waste to cook with Extra Virgin. You can of course cook with Extra Virgin, but there really isn't no

point. Extra Virgin is the "juice" of the olive oil after the first press. So, the nutritional value is very high.

Cooking with it defeats the purpose. If you got lots of money, then feel free to cook with it.

But a good bottle of Extra Virgin Olive Oil will range from $35 to $80.

Uh,

I have Mario Batali, Molto Italiano sitting right in front of me and you would be hard pressed to find a recipe in the entire book that does not call for using Extra Virgin Olive oil to cook with.

I have to question you and your ability as a "chef" if you are willing to stand by the comments you just made.

QuakerOats · « **Reply #7 on:** April 25, 2009, 01:54:58 PM »

Quote from: The True Adonis on April 25, 2009, 01:53:59 PM

Uh,

I have Mario Batali, Molto Italiano sitting right in front of me and you would be hard pressed to find a recipe in the entire book that does not call for using Extra Virgin Olive oil to cook with.

I have to question you and your ability as a "chef" if you are willing to stand by the comments you just made.

exactly, ANY red sauce uses EVOO and garlic as a base.

willdafrog · « **Reply #8 on:** April 25, 2009, 01:58:19 PM »

Quote from: The True Adonis on April 25, 2009, 01:53:59 PM

Uh,

I have Mario Batali, Molto Italiano sitting right in front of me and you would be hard pressed to find a recipe in the entire book that does not call for using Extra Virgin Olive oil to cook with.

I have to question you and your ability as a "chef" if you are willing to stand by the comments you just made.

I work in the industry. Mario Batali is a great chef. But in the "real world" at "real restaurants" we do not cook with

Extra. It is a waste and do not improve flavor. We add it at the end and that is where is makes the difference.

What you guys watch on TV Land is not always accurate of the "real world."

The True Adonis · « **Reply #9 on:** April 25, 2009, 01:58:42 PM »

http://www.mariobatali.com/food_wine_recipes.cfm
http://www.mariobatali.com/recipes_carbonara.cfm

Hopefully they will take the time and see for themselves.

willdafrog · « **Reply #10 on:** April 25, 2009, 01:59:54 PM »

Quote from: BIG DUB on April 25, 2009, 01:49:54 PM

Wallymart, 7 dollars and some change.

Your right! lol! But if you want the good stuff, I mean.

Can't compare a steak from Denny's and Morton's.

The True Adonis · « **Reply #11 on:** April 25, 2009, 02:00:59 PM »

Quote from: willdafrog on April 25, 2009, 01:58:19 PM

I work in the industry. Mario Batali is a great chef. But in the "real world" at "real restaurants" we do not cook with

Extra. It is a waste and do not improve flavor. We add it at the end and that is where is makes the difference.

What you guys watch on TV Land is not always accurate of the "real world."

ROFLMAO, Batali, not a "real" chef in the "real world".
The Man has one the James Beard award, the highest Culinary honor, several times over for his restaurant and his cookbooks. lol
Awards

Michelin Guide to New York City; One Star
Three Stars from The New York Times for "Babbo Ristorante e Enoteca"
"Best New Restaurant of 1998" from the James Beard Foundation for "Babbo Ristorante e Enoteca"
"Man of the Year" in GQ's chef category in 1999
D'Artagnan Cervena Who's Who of Food & Beverage in America in 2001
"Best Chef: New York City" from the James Beard Foundation in 2002
"All-Clad Cookware Outstanding Chef Award" from the James Beard Foundation in 2005 (national award)
"Best Restaurateur" from the James Beard Foundation in 2008

The True Adonis · « **Reply #12 on:** April 25, 2009, 02:04:22 PM »

Quote from: willdafrog on April 25, 2009, 01:58:19 PM

I work in the industry. Mario Batali is a great chef. But in the "real world" at "real restaurants" we do not cook with

Extra. It is a waste and do not improve flavor. We add it at the end and that is where is makes the difference.

What you guys watch on TV Land is not always accurate of the "real world."

Seriously, you must work at a slophouse if you are willing to stand by your comments.

Have a look at Batali`s Recipes. I will even post them if you are too lazy to pull them up.
http://www.mariobatali.com/food_wine_recipes.cfm

willdafrog · « **Reply #13 on:** April 25, 2009, 02:04:42 PM »

Quote from: QuakerOats on April 25, 2009, 01:54:58 PM

exactly, ANY red sauce uses EVOO and garlic as a base.

In Italy, the Extra is treasured very highly as most people are not rich like you guys. It is saved to end the dish. You'd be surprised to know that many people in Italy use some sort of vegetable oil to cook many of their dishes. And save the Extra for special events.

Boost · « **Reply #14 on:** April 25, 2009, 02:05:15 PM »

Batali is the king of the Faux Jawline

The True Adonis · « **Reply #15 on:** April 25, 2009, 02:06:45 PM »

Quote from: willdafrog on April 25, 2009, 02:04:42 PM

In Italy, the Extra is treasured very highly as most people are not rich like you guys. It is saved to end the dish. You'd be surprised to know that many people in Italy use some sort of vegetable oil to cook many of their dishes. And save the Extra for special events.

Seriously, you must work at a slophouse if you are willing to stand by your comments.

Have a look at Batali`s Recipes. I will even post them if you are too lazy to pull them up.
http://www.mariobatali.com/food_wine_recipes.cfm

The True Adonis · « **Reply #16 on:** April 25, 2009, 02:08:45 PM »

Quote from: willdafrog on April 25, 2009, 02:04:42 PM

In Italy, the Extra is treasured very highly as most people are not rich like you guys. It is saved to end the dish. You'd be surprised to know that many people in Italy use some sort of vegetable oil to cook many of their dishes. And save the Extra for special events.

willdafrog · « **Reply #17 on:** April 25, 2009, 02:11:15 PM »

Quote from: The True Adonis on April 25, 2009, 02:04:22 PM

Seriously, you must work at a slophouse if you are willing to stand by your comments.

Have a look at Batali`s Recipes. I will even post them if you are too lazy to pull them up.
http://www.mariobatali.com/food_wine_recipes.cfm

True Adonis, why are your comments so childish. You assume I work at a slophouse? Where did you get your information? Your assumption discredit your logic. A sound argument uses experience and facts and not just "he said" or "she said."

Have you ever even visited Italy or France? Go tell a native Italian he or she does not know how to cook correctly because they do not use Extra.

big L dawg · « **Reply #18 on:** April 25, 2009, 02:17:37 PM »

Quote from: QuakerOats on April 25, 2009, 01:54:58 PM

exactly, ANY red sauce uses EVOO and garlic as a base.

welcome back big guy.

The True Adonis · « **Reply #19 on:** April 25, 2009, 02:18:17 PM »

Quote from: willdafrog on April 25, 2009, 02:11:15 PM

True Adonis, why are your comments so childish. You assume I work at a slophouse? Where did you get your information? Your assumption discredit your logic. A sound argument uses experience and facts and not just "he said" or "she said."

Have you ever even visited Italy or France? Go tell a native Italian he or she does not know how to cook correctly because they do not use Extra.

Sorry, all of my Italian cookbooks specify cooking with Extra Virgin Olive Oil. Batali is a traditionalist and uses old-world ingredients and methodology.

Furthermore, Olive oil and what type used to be region dependent Umbria etc...

Now I did not say that you work at a slophouse, I was being facetious so if you are offended, sorry.

To clear this up, where is it that you work?

nycbull · « **Reply #20 on:** April 25, 2009, 02:24:43 PM »

http://www.mariobatali.com/exploreitaly.cfm

Italia!!! forgot how beautiful it is, need to go back

The True Adonis · « **Reply #21 on:** April 25, 2009, 02:25:34 PM »

I have used recipes that call for Regular Olive Oil as well when the taste that it affords is meant to be at a minimum, but this does not change the usage of EVOO in cooking as a whole.