Quinoa salad at Mitsitam Cafe in DC--where can I find the recipe? [more inside]
Is the fact that I really like eating the banchan more than the meal at my local Korean restaurant looked at as odd? [more inside]
How do you avoid chef's stomach? [more inside]
Foodies of AskMe, help me with a food-substitution puzzle-- specifically, Tater Tots. (Any other healthy substitution suggestions also welcome). [more inside]
Korean Food—Help me get started making it at home. [more inside]
Gluten-free viddles? [more inside]
The movie _Big Night_ had a wonderful scene with a dish they called tympani. It is actually a traditional dish, although perhaps not as massive as it was in the film. The idea is that the tympani is filled to the brim with goodies like sausage, eggs, ravioli, etc. I have been able to find only one version of a receipe through google, but this particular method uses a loose pasta bottom/sides, and a shortbread-type top. I am more interested in experimenting with something that looks more like the movie version, albeit smaller (for those of you that have not seen the move, first, run out and rent it...the tympani looks as if it uses sheet pasta all around). Any advice for cooking with sheet pasta as a crust on a large pie-type dish?