“Rest a bit for tis a rare place to rest at” – The Tickle Pink Inn
Author: wcollins
Mimi’s Ice Box Lemon Pie
“In the South, I think, food mirrors our lives. When I was growing up, no matter what you were grieving or celebrating, my mama would be at the door with a cake or a pie.” – Kimberly Schlapman
Lago di Como
A misty Bellagio from the lake.
“One can’t describe the beauty of the Italian lakes, nor would one try if one could. – Henry James
Food for Soul
…[Food waste] is foremost an affront to the hungry, but it also represents a massive environmental cost in terms of energy, land, and water. Those who grow for export are also often at the mercy of over-stringent expectations of buyers who place a premium on cosmetic perfection. – “Think. Eat. Save: Reduce Your Foodprint”, UN Secretary-General’s 2013 message on World Environment Day
Osteria Francescana – the Food
Chef Massimo Bottura and a pleased diner.
“…in the kitchens of Osteria Francescana we pry, poke and question the authority of our culinary traditions. We take a step back, then come in closer, and make inquiries about texture, flavor, and form. We see ingredients and recipes at a distance and through a magnifying glass, we throw out the recipes and start from scratch. Most importantly of all, we never stop questioning.” – Massimo Bottura, Never Trust a Skinny Italian Chef
Osteria Francescana
Osteria Francescana
“There are three taboos in Italy: don’t mess with the Pope; don’t mess with the national football team, and don’t mess with your grandmother’s recipes.” – Chef Massimo Bottura
The Best Restaurant in the World
“People need to understand. If they go to a show on Broadway and find seventy people working but only fifty spectators, how much would the ticket cost?… But you can also think of it this way: How much would it cost to eat something that nobody else is eating?” – Ferran Adria
Alabama Brunswick Stew
“Brunswick Stew is what happens when small mammals carrying ears of corn fall into barbeque pits.”– Roy Blount Jr.
The Red Pig
“Prosciutto di Parma is a simple product. It’s nothing but pork, sea salt, air, and time!” – Giovanni Bianchi
Eating High on the Hog !
Benton’s Country Ham*
“There’s no secret to anything I’m doing: a tiny bit of knowledge, and a lot of time and patience. People have been making bacon like this for centuries.” – Allan Benton
