OK, I am skipping any further intro's to talk about a subject very close and dear to our hearts, figuratively and, to a degree, literally. Cheese! There I said it, and those of us who truly know and love cheese will start to salivate a little. We all love cheese and I will, only slightly, extend that to those out there who prefer to siphon theirs from a can. (I will save the humiliation for a later date though) On to the cheese!
As I was saying, we all love cheese, but I'm not talking about cheese in all its glorious slender, I am not referring to the variety laid forth at your local Mega-Enviro Mart. No fine Wisconsin sharp cheddar, no Rogue River Blue. Not the goat cheese you buy from your fifth cousin Louie, twice removed, who 86'd Wall Street to buy a quaint little goat farm in Belvidere Junction, VT. What I am talking about here is that succulent, gooey deliciousness that was made famous in Italian-American Restaurants throughout the US.......Fried Cheese! The so-called heart attack waiting to happen. That dish, that with a simple coating, is transformed into a sublime, heavenly...I dont know what, but bring it on.
Tuesday, June 30, 2009
Sunday, June 28, 2009
All things Good
I guess we should start this whole thing with an introduction., but I won't bore you with the usually details. Instead lets look at my life through the good life, Food, Wine, Beer, Cigars, Art and the wonderful people I have had the pleasure to enjoy these things with. And what better place to begin then with food.
Food has always held a special place in my life. It has been a constant friend, its made me smile when everything else was bad. It's helped me bring a smile to others faces. Its been a bridge to connect with others whom I shared nothing more with than that simple love of something simple yet sublime. My food travels have brought me through the world of fast food, Ho-Yo's and overly sugary breakfast cereals to a world now which I am just beginning to discover. A world in which those snacks of my childhood delight I can once again enjoy, knowing full well I personally have replaced the over processed, over sweet, nutritional wasteland that was once called a food with an intelligently comprised rendition that would do Mother Nature proud.
Together we will embark on a journey through Americas heartland, across the waters to lands of old where the foundations of our culinary history have been laid out for us to build upon. To lands whose seasonings may be strange and unknown, yet their mere sight excites and their smell intoxicates. The road will often diverge, to the North we may seek a rich, fat laden dish that despite some governmental regulatory agency's attempts to banish such enjoyment, we find makes us happy to the core of our being.Then we may suddenly catch the tradewinds and sail to a land where the fare is light and heavenly. A delicacy that makes us feel as we are floating upon a cloud. For as I plan to share my expertise in the world with you, I anticipate I shall gather an even greater understanding as we explore the trade routes of intellectual curiosity together.
So as my initial blog is coming to a close I urge you to check in frequently. I shall continue my introduction, perhaps as we contemplate Pollack over some Davis with A. Fuente and allow Two Hands to open up. Come, enjoy...and until next time. Ciao!
Food has always held a special place in my life. It has been a constant friend, its made me smile when everything else was bad. It's helped me bring a smile to others faces. Its been a bridge to connect with others whom I shared nothing more with than that simple love of something simple yet sublime. My food travels have brought me through the world of fast food, Ho-Yo's and overly sugary breakfast cereals to a world now which I am just beginning to discover. A world in which those snacks of my childhood delight I can once again enjoy, knowing full well I personally have replaced the over processed, over sweet, nutritional wasteland that was once called a food with an intelligently comprised rendition that would do Mother Nature proud.
Together we will embark on a journey through Americas heartland, across the waters to lands of old where the foundations of our culinary history have been laid out for us to build upon. To lands whose seasonings may be strange and unknown, yet their mere sight excites and their smell intoxicates. The road will often diverge, to the North we may seek a rich, fat laden dish that despite some governmental regulatory agency's attempts to banish such enjoyment, we find makes us happy to the core of our being.Then we may suddenly catch the tradewinds and sail to a land where the fare is light and heavenly. A delicacy that makes us feel as we are floating upon a cloud. For as I plan to share my expertise in the world with you, I anticipate I shall gather an even greater understanding as we explore the trade routes of intellectual curiosity together.
So as my initial blog is coming to a close I urge you to check in frequently. I shall continue my introduction, perhaps as we contemplate Pollack over some Davis with A. Fuente and allow Two Hands to open up. Come, enjoy...and until next time. Ciao!
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