I was standing outside of the Antica Falorni in Greve one time and overheard a young English boy say to his mum: "Mummy, do we *have* to go into the smelly store?"
It's been my spiritual home for a couple of decades now. Thank you Jeremiah. xxxxx
Jeremiah and fans, I am having grilled loup de mer tonight but do not have time to prepare that sauce. Another time as I am saving the recipe. That hotel you described sounds delicious. I have stayed in hotels in Rome like that several times. I don't remember much about my Florence visit except for my accidental visit to The Basilica of Santa Croce. After seeing the tombs inside (Wow) and then seeing the Statue of David, everything else was a blur except for the Etruscan food there. On another note, James Beard swears that pigs are the best all around meat and I kind of agree. Nothing beats a Cochon de lait in Avoyelles Parrish in Louisiana. There are plenty of great ideas in this post. Thank you. Gotta run. Dan Gremillion
I purchased your book back in December and I have taken complete credit for that sauce since I first made it😬. However in today’s description I have to submit that the amount of wine you recommend is too little.
I was standing outside of the Antica Falorni in Greve one time and overheard a young English boy say to his mum: "Mummy, do we *have* to go into the smelly store?"
It's been my spiritual home for a couple of decades now. Thank you Jeremiah. xxxxx
And thank you- Ah those smells...
Jeremiah and fans, I am having grilled loup de mer tonight but do not have time to prepare that sauce. Another time as I am saving the recipe. That hotel you described sounds delicious. I have stayed in hotels in Rome like that several times. I don't remember much about my Florence visit except for my accidental visit to The Basilica of Santa Croce. After seeing the tombs inside (Wow) and then seeing the Statue of David, everything else was a blur except for the Etruscan food there. On another note, James Beard swears that pigs are the best all around meat and I kind of agree. Nothing beats a Cochon de lait in Avoyelles Parrish in Louisiana. There are plenty of great ideas in this post. Thank you. Gotta run. Dan Gremillion
Yes on Cochon de Lait! And most people have moments when viewing David's ass. Understandable.
I purchased your book back in December and I have taken complete credit for that sauce since I first made it😬. However in today’s description I have to submit that the amount of wine you recommend is too little.
Quite right, Mao, open another bottle even if no one else around!
Absolutely charming post Chef. Grazie mille 🙏🏾