Recent content by Weeks

Wild Vines "Strawberry" Zinfandel, which tastes like a wine cooler trying to grow up and failing miserably. What? We're poor right now!

Hey guys and gals, post your favorite olive salad recipes for those melty, oh-so-yummy muffulettas. I'm trying a new one out right now that is more a result of making do with a limited budget and what-we-have-around-the-house than anything else: 2 carrots, julienned 2 celery stalks, chopped 1...

Would love to hear an update on how you're doing, mike. Line cook work is something I'm intimately familiar with. *grin*

I rather liked Richard. He seems to have the skills to back himself up. Dale I'm not so sure about, though his dishes were complex.

You know that if you google "classical italian pomodoro sauce" this thread is the top result? And it isn't even what one might consider a "classical" pomodoro, either. Hilarious. Anyways, I was going to jump into the discussion about authentic versus not or whatever, but it all seems a bit...

If they don't spit it out, wipe their tongues with their napkins, swish the wine in their mouths and spit THAT out just to clear the taste from their mouths and then curse at you for 10 minutes, it isn't that bad.

:rofl::lol: When we talk about pomodoro sauce, the real stuff I had when I was in Italy briefly several years ago, I went to what must have been a half-dozen little mom and pop bistros and restaurants outside of Aviano AFB there and gotten a different sauce every time. Granted I wasn't very...

Also, let me add that this wasn't meant to be some sort of "be-all end-all" tomato sauce. It's my take on the classic that I noted before I went into the recipe. My bad for not being more specific.

The squash is, as bucky noted, there for the sweetness it adds to the sauce and it also helps balance the pH of the sauce so it isn't far too acidic, making it difficult to balance on the plate. The squash was a revelation of mine (not authentic, to my knowledge) about a year ago as I was...

Broccoli. Save the trees!

Where are you, Crono? I'm sure there's a fine dining restaurant somewhere near where you are, save up a couple hundred bucks and take your sweetheart and go do the chef's tasting menu with a bunch of friends (or family). I guarantee it will open your eyes.

I look up to guys like Bourdain. He's been through the worst of what the industry can throw at him and is still kicking (amazingly). Classics from Escoffier find their way into my cooking a lot, and I'm always poking through my Julia Child, The Joy of Cooking.

Pomodoro (Italian for "Tomato") sauce is the mother sauce of about a half-dozen different Italian sauces. You can go from this recipe to any number of permutations on the standard American "spaghetti sauce", and it also makes a great base for old classical Italian sauces such as Puttanesca or...

Indeed, KE, indeed. Life's been busy. I've still been throwing things together in the kitchen like I always used to, though, so expect to see some recipes from me when I get around to remembering where I wrote them down... ><

Quote of the episode so far: "We're a couple!":chef: