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My family makes these vinegars – out of everything from grapes to peaches and cherries. We go through the whole process with the giant vat and drainer, label them, and give them as Christmas presents.
All the information you could want is constantly streaming at you like a runaway truck – books, newspaper stories, Web sites, apps, how-to videos, this article you’re reading, even entire magazines devoted to single subjects like charcuterie or wedding cakes or pickles.
Are we Darwinists – where we live and let live? Or are we nurturing as a society? There has to be a standard of living that we decide to support.
When I was in college, I used to write little ditties and short stories and poetry for my friends. Writing a book is another thing. It is so much different from my traditional day of dirty fingernails and greasy hair and hot pans.
The way the bankers have kind of toppled the way money is distributed, and taken most of it into their own hands, is as good as Stalin or Hitler.
Although the skills aren’t hard to learn, finding the happiness and finding the satisfaction and finding fulfillment in continuously serving somebody else something good to eat, is what makes a really good restaurant.
I like cast iron coated with enamel for longevity and forgiveness if I happen to take my eyes off the prize while pouring Chianti.
Unlike curing cancer or heart disease, we already know how to beat hunger: food.
Bologna is the best city in Italy for food and has the least number of tourists. With its medieval beauty, it has it all.
I was at a party, and some squiggly looking dude with a bow tie came up and said, ‘How’d you like to be on TV?’ Turns out he was the programming guy at the Food Network. They had me come into the office, and I did a ‘Ready, Set, Cook’ with Emeril Lagasse, I believe.