How I Taught My Brother To Cook
Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)
Roasted peppers lesson
John does them over a gas flame on the stove - and peel under running water (regardless of what Pat says!
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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.
There are a multitude of cooking shows out there and they are, in general, all alike. Sure, some are better than others in certain respects but they all follow the same format and that is, "here is what I am going to make and here is how you do it...
There is probably a similar French type. It is basically pounded thin meat stuffed with "whatever", rolled up, tied with string and slowly cooked.
Are these like "brownies"?
Very good! Better than a pizzeria.
Here, after coocked :
yes, Italian.
now we're TALKIN'!
The French have a million great ways to prepare potatoes. Like the Italians with pasta.
I don't know this italian ? dish ...
Old as the hills, damn it and proud of it.
Whataya mean, "whats the white"? Its mozzarella and ricotta. What the hell is wrong with you, you stupid bastard!
Good looking stuff. I have not made bracciole in a while. Jeanette always asks for it. Maybe during the winter I will. I usually put prosciutto, hard boiled egg, provolone, blah, blah, blah inside.
Obviously Nancy was not home when you made this. You forgot the Worcestershire sauce you dope!
OLD father .... yup
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