At some point you have to ask yourself if you’re comfortable mixing raw meat, eggs and milk with your bare hands. If the answer is “yes” i feel i can trust your opinion on food.
Justin Severino was the best butcher i ever bought meat from in California. Too bad he moved to Pittsburgh.
That is a real bottle of 2005 Gaja Barbaresco on the table. It was given to me as a gift by Angelo himself. i still didn’t like it.
That’s right. i sometimes use canned tomatoes. If Marcella Hazan does, so too can i.
The Italians have a whole bunch of food that is extremely relaxing to make if you actually take the time to do it right. The end result is better, but if the more you do it the more you realize the process better as well. Pasta and risotto are my zen rock gardens.
Rose from Moulin de Gassac, the second label of Mas de Daumas Gassac. Cheap, summery rose (the only kind i can stand. Who the hell pays $35 for rose?)
Again, taking time.
This is one of those tools that needs to be utilized more. We always talk about cluttered kitchens, but stuff like this is indispensable.
Sauce. ‘Nuff said.
Meatballs, done right, will erase most bad childhood nostalgia for dry lumps of beef.
The final product. Decidely south of France wine pairing because i felt like it. Rimbert was drinking better than it has been in a while.