How I Taught My Brother To Cook
Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)
More good old days
How soon we forget about great food we ate as kids and how soon we forget that quality, much like the style and greatness in dancing. Ahh, will it ever be the same?
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9 Comments
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Comment by John Barrows on September 18, 2008 at 2:47pm - Where did you get that video of Nancy and me out dancing?
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Comment by Paul on September 19, 2008 at 8:59am -
This is great dancing for sure but can they shake their butts up and
down at 3000Hz?
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Comment by Debbie on September 19, 2008 at 4:57pm
- The commentator states the truth.............you'll never see talent like this ever again. Today's world doesn't have real talent. Most anybody can perform the crap today if they know the right people. And if there is any talent to be had out there it is wasted on the crap! The last tap dancing talent I remember was Gregory Hines. Nothing after him. Dancing with the stars lacks charisma, fluidness, chutzpah! If only history would repeat itself here, then I would turn on the TV or go to the theater and really be entertained.
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Comment by Paul on September 19, 2008 at 10:14pm
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I don't know about dancing but there is a lot of musical talent out there.
Actually I was a pretty good dancer. (freaky style)
But that'S another story.
Since you mentioned it
that DWTS show is a strange one.
they have really hot women but somehow it makes me want to stick my finger down my
Well I don't know if you can relate .
don't go to the supermarket hungry
PT
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- Yes, I agree with you. There is much great musical talent out there, but the talent has to know the right people to become known. I know you and Patrick to be the best dancers and unless anyone else knows what I am saying (and have witnessed), they are missing real entertainment. The hot women, well, we here in Fairfield have them beat..............yes, I agree..never shop hungry, good advice. How are your chicken cutlets coming along?????
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Comment by Patrick on September 24, 2008 at 5:02am - All I know is that Ralph Cramden had an issue with Alice's mambo teacher but in the end, he himself became quite the hoofer.
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Comment by Paul on September 24, 2008 at 5:02am
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But are they the right people?
We ate the cutlets.
First in a Sandwhich then the next night in a salad.
I was to hungry (didn't feel like it lazy basturd simdrome) to take a picture.
I think you can imagine what they look like.
They came out pretty good.
And I highly recomend beating the meat first.
for a fast cooking even thickness cutlet.
Actually I cooked the whole breast so I guess I didn't really make cutlets
Since I didn't cut them into cutlets.
They were cut-nots
I used Cannola oil deep fry method.
Nexr time I am ging to try Olive oil shallow fry.
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Comment by Patrick on September 24, 2008 at 6:53am
- You have to pound them, man! The canola method is also a shallow fry, maybe a 1/4" of oil VS olive oil which would be enough just to cover the pan bottom.
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Comment by John Barrows on September 24, 2008 at 7:00am
- Please don't beat your meat here. It's a family show. And lay off the breasts.
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my commentary was critical of all the "celebrity chefs" who must wear a v-neck cashmere sweater exposing their cleavage on the cover of their cookbooks. that's what it's come to ..........
tres bien!
That time of year when the stews are being made!
Johnny, you better learn to like Macadamia nuts by January or they will through you off the islands.
What? I didn't do anything. It's Johnny, I tell 'ya!. He's an instigator.
Oh oh ! ! This is the best way to get warm when winter is coming ... I love all king of soup !
Hum ! My mother used to make pineapple cake but without nuts. I can remember it was a good cake ! Yours loos great !
Haven't had THIS is a dog's age. Looks great (though I'm not a fan of Macadamias)
I like this variation.
PIGS!
Great job! They look beautiful.
But of course!
If someone does not want to make their own broth they can use store broth. However, just to keep in mind, the next time you grill some "bone-in" steaks, save the bones in the freezer and use later for your broth production.
This all in one pot met...
Of course you are referring to the use of cleavers in the kitchen regarding their use, handling and safety.
Usually I finish this soup in individual serving bowls by ladling the soup in, covering with croutons and cheese and broiling. This time I put the croutons and cheese in the cooking pot and baked in a very hot oven to get a "pizza effect" on the s...
The best pizza in Paris!!!!!
Great advice! And the shows with the best cleavage are especially noteworthy.
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