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A scrambled egg, fried potato, and sautéed sweet green pepper sandwich on two slices of Italian bread or in a “wedge” or a “hero,” which is a long loaf of Italian bread sliced horizontally and filled with whatever you choose to fill it with. In Philadelphia they are called “hoagies.” In this book, Tucci shared memories of growing up in an Italian family that shared an immense love of food, and how his preferences were much more expansive than those of his peers, yet he still craved the junk foods of his youth.
From award-winning actor and food obsessive Stanley Tucci comes an intimate and charming memoir of life in and out of the kitchen. As “Taste” progresses, it begins to lose some steam and the boiling pot settles (another pun!). Tucci’s tales become quite repetitive and read exactly the same: “I ate here. I liked this dish. Then I ate here with this person. I liked or hated that.” Boring! There isn’t much excitement to be shared or a thesis to these experiences. It is also at this point that Tucci begins to name drop chefs, other foodies, and his celebrity friends which are consequentially tedious and too typical Hollywood. This type of behavior is seemingly ‘below’ Tucci and has little place in “Taste” therefore weakening the essence of the memoir. This book is Stanley's life through food, from his childhood, as a young actor in NYC, through marriage and children, and even on movie sets. Her cooking, like that of any great cook or chef, is proof culinary creativity may be the most perfect art form. It allows for free personal expression like painting, musical composition, or writing and yet fulfills a most practical need: the need to eat. Edible art. What could be better?" Incredibly vague name of red sauce or even, Gravy”. Do not call sauce, gravy. Gravy is completely different and what Brits use over our Sunday roast Dinners.
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Not sure why I was turned off at the part where his father moved his family to Italy so that the father could study art. Apparently his Italian American family was better off than mine as my parents didn’t see Italy until mid 70’s and they certainly never lived there!
Fortunately, things worked out in the end, but after two years of surgery, chemo, pain, and a long recovery. Stanley loves good food, particularly Italian food, since his grandparents on both sides hail from the Calabria region of Italy. (watch his show, a tour through Italy, currently on HBO Max.) Take a lot of the tomatoes, shove them into the pillowcase, and squeeze the s#*! out of them over one of the tubs so that the juice of the tomatoes oozes through the weave of the pillowcase, making it look like a relic of the Saint Valentine’s Day Massacre. Continue until all the tomatoes are gone or until you feel like Macbeth at the end of his play. con Zucchine alla Nerano — SERVES 4 — About 16fl oz sunflower oil or vegetable oil, or, if you choose, olive oil 8 to 10 small zucchine (courgettes) 75g chopped fresh basil Sea salt to taste Extra virgin olive oil 500g spaghetti 200g grated Parmigiano-Reggiano • Put the sunflower oil in a large pot and bring to a low boil over medium-high heat. • Slice the zucchine into thin rounds and fry in the oil until they are golden brown. Remove and set aside on paper towels. • Sprinkle with basil and salt. • Transfer to a bowl and drizzle liberally with olive oil. • Boil the pasta until al dente and strain, reserving about two cupfuls of the pasta water. • Place the cooked pasta in a large pan or pot over low heat along with the zucchine mixture and combine gently. Add the pasta water, a little at a time, to create a creamy texture. You may not use all of the pasta water. Now add some of the Parmigiano to the mixture and continue to combine by stirring gently and tossing. When the mixture has a slight creaminess, remove from the stove and serve immediately. Note: The zucchine mixture can be refrigerated for about 5 days for use at a later date. Best to bring it to room temperature before using.”Travelling to Maine in New England, USA for a taste of the states, we learn about the Maine landscape, accent, humour and rules of being ‘from Maine’. And most importantly, that this is where you can get the best, fresh lobster.
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