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Marco Romano

Ah, good ole Johnny Be Goode. So staid now

Victoria

Have you mentioned this to Andrew Carmelini? It's his recipe...

Fesser

I did not contact Andrew Carmelini. The recipe appeared in a press release for the upcoming issue of Bon Appetit, and it seemed worth pointing out the curiosity that the recipe for the magazine's Ingredient of the Year was not, in fact, a recipe that would produce that ingredient. "Ricotta" translates as "recooked," and refers to the reuse of the whey that results from making cheese from milk.

Victoria

so you're basing this on a press release. Hmmm....

Fesser

I based the post on a press release I received from a publicist at Conde Nast promoting the January 09 issue of Bon Appetit. The "Hmmm" would seem to imply that there is some sort of epistemic dubiousness about press releases, but I'm afraid I can't see how a press release that links to this content from BA:
http://www.bonappetit.com/magazine/2009/01/fresh_ricotta_cheese
is a dubious source of information.

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