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Ed Levine's Serious Diet, Week 80: Remembering Our Serious Eater Beagle Brass
Wow....sorry about your loss. I have two dogs (both rescues) Chip is also part beagle (other parts supposedly sheperd but who knows for sure). Chip is just like Brass... a serious food lover. He loves pizza too, but also add asparagus (he eats those like he's in a white-cloth restaurant), any kind of pasta (they're both crazy for pasta - I have to cook an extra lb of macs on pasta night), string beans (loves those sauteed in garlic and oil) and salad, just to name a few.
Chip and Katie are my four-legged children - the amount of love and loyalty they both give is priceless.
Hopefully when some time passes you and your family will consider to adopt one of the many dogs facing euthanesia at a local shelter. God Bless and Good Luck!
Expresso vs Espresso: A pro-Expresso Rant
Two comments - people who axe a question instead of ask..(AUGGHH!!)
Sandra Lee makes me ill - how she got a show and calls herself a chef when all she does is by pre-packaged stuff, add some lame ingredient(s) to it and then pass it off as something she actually prepared from scratch...PULEEASE! Get out of the kitchen Sandra. Put the spatula down and just leave. I beg you.
Seriously Italian: Eggplant 'A Fungetielli'
Lp101 I think like Gina's post recommends, it's important to salt and drain your eggplant as far as the bitterness goes. And if you intend to fry it you will find it absorbs a LOT less oil when you salt/drain. Also, if the eggplant is older it's going to be more bitter so try and get the freshest possible. Your local farmers market would be the best bet...this looks like a great, versatile recipe.
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Recent Comments | Response to Comments
Seriously Italian: Zuppa di Farro
I really don't understand why everyone has to chime in with their so-called "expertise" on these posts. I think I trust the author's knowledge on the subject. All you farro experts:
"According to Garzanti's Italian-English dictionary it's spelt, but Luciano Migliolli, author of Il Farro e le sue Ricette (Farro and its recipes), says that though it looks rather like spelt they're not the same. Farro must be soaked, whereas spelt can be boiled straight off. Also, cooked farro has a firm chewy texture, whereas spelt softens and becomes mushy."
You guys are killing the enjoyment of these posts!
Ed Levine's Serious Diet, Week 80: Remembering Our Serious Eater Beagle Brass
Wow....sorry about your loss. I have two dogs (both rescues) Chip is also part beagle (other parts supposedly sheperd but who knows for sure). Chip is just like Brass... a serious food lover. He loves pizza too, but also add asparagus (he eats those like he's in a white-cloth restaurant), any kind of pasta (they're both crazy for pasta - I have to cook an extra lb of macs on pasta night), string beans (loves those sauteed in garlic and oil) and salad, just to name a few.
Chip and Katie are my four-legged children - the amount of love and loyalty they both give is priceless.
Hopefully when some time passes you and your family will consider to adopt one of the many dogs facing euthanesia at a local shelter. God Bless and Good Luck!
Expresso vs Espresso: A pro-Expresso Rant
Two comments - people who axe a question instead of ask..(AUGGHH!!)
Sandra Lee makes me ill - how she got a show and calls herself a chef when all she does is by pre-packaged stuff, add some lame ingredient(s) to it and then pass it off as something she actually prepared from scratch...PULEEASE! Get out of the kitchen Sandra. Put the spatula down and just leave. I beg you.
Seriously Italian: Eggplant 'A Fungetielli'
Lp101 I think like Gina's post recommends, it's important to salt and drain your eggplant as far as the bitterness goes. And if you intend to fry it you will find it absorbs a LOT less oil when you salt/drain. Also, if the eggplant is older it's going to be more bitter so try and get the freshest possible. Your local farmers market would be the best bet...this looks like a great, versatile recipe.
Money Saving Tips On Food
I buy only what is on sale at the grocery store that week, and I always try to find a coupon for that sale item, to extend my savings. You can find a lot of great coupon websites and print off coupons for many items. I have also called companies direct and requested coupons and they have sent some to me.
Pasta is always cheap and you can do a lot with it. Pasta w/ fresh summer veggies is always a hit and light to eat. We cut back on the portion size, which also helps. I always make 2 or 3 veggies to go with the main so that helps to fill you.
This past week I picked up a bunch of veggies on the reduced cart in the produce dept. There might be a few brown spots on the fruits, or the veggies may need to be cooked right away, but otherwise they are fine. Only paid 50 cents a lb on many items. And, if you grill the veggies with some salt/pepper and olive oil they taste great.
Zucchini side dish suggestions?
Why don't you check out Gina DePalma's recipe for the stuffed veggies (Seriously Italian)...
Seriously Italian: Breadcrumb-Stuffed Vegetables
Great recipe! I like the fact that it is light and delicious without a lot of meat and cheese (The tuscan recipe above....sometimes you just want to taste the fresh vegetables without masking it with meat and cheese...especially on a hot summer night).
The breadcrumbs are the story here - definitely worth the effort!
Cook the Book: 'The Cook's Country Cookbook'
Summertime is definitely a salad - farfalle w/chicken and pesto sauce
Fall - roasted butternut squash and apple casserole
Winter - escarole and cannellini beans
Spring - quiche!
Snapshots from Italy: Sfoglia or Frolla?
You cannot compare a lobster tail to a sfogliatella. Lobster tail filling is cream, almost cloying. A well-made sfogliatella is light and with a copy of espresso, perfection!
Cook the Book: The Splendid Table's How to Eat Supper
Lydia Bastianich,
In today's "fast food" society, how can we inspire young children not to completely lose their heritage and continue to make traditional recipes handed down through generations of families?
Snapshots From Italy: Hammer Your Spears
I think BaHA needs to relax a little...sounds like you missed the entire point of the article because of one harmless phrase
Seriously Italian: Zuppa di Farro
I found farro at whole foods outside of Boston and I made this soup adding a parmesan rind while it simmered and subsituting chicken for beef broth. My family is already asking when will I make it again. It was fabulous, especially since it decided to snow here the day I made it!!
Ed Levine's Serious Diet, Week 80: Remembering Our Serious Eater Beagle Brass
Brassy was pound for pound the greatest hound dog the world has ever seen. He pursued food with ingenuity, stealth and sheer athleticism. Once Marcia and I picked up a Carnegie Deli corned beef sandwich for Vicky, who was convalescing and had expressed that somewhat out-of-character craving. Before I had two feet in the door Brass charged like a wounded tiger and leaped impossibly high, given his short legs and considerable girth. I pulled my arm up in the nick of time, saving Vicky's lunch, but Brass earned my eternal respect that day. RIP, Brassy. We'll miss you.
Ed Levine's Serious Diet, Week 80: Remembering Our Serious Eater Beagle Brass
Someplace in Doggy Heaven Brass is communicating with our dear departed Suzy Beagle, his soulmate. Suzy ate crayons and balloons with gusto. She got into the garbage can and devoured the skeletal remains of 6 barbecued chickens. Forget that bit about never giving chicken bones to a dog, she did fine. She did, however, become a bit bloated, after eating 5 lbs of ditalini and then taking a long drink, however the 5 pounds of blood meal fertilizer went down just fine.
Ed Levine's Serious Diet, Week 80: Remembering Our Serious Eater Beagle Brass
Brass's story brought bake lovely memories of our wonderful "Puppy" - a mixed breed terrier of dubious parentage and who blessed our lives for 19 years. She, too, was a serious eater, and our favorite Puppy story is the year that she was left in our van with a gift wrapped FIVE POUND box of See's Candy for approximately two minutes, while I stepped out of the van to mail some letters. In that two minutes, Puppy managed to open the box of candy and devour every single piece! Thank God she was not chocolate sensitive. We took her to the vet, who said basically to wait and see what happens. What happened was that Puppy went home and slept for about two days straight and following that short rehab period, was fine. I'd like to say she never tried to eat any more candy, but that would be a lie, since no food was safe from her skinny little terrier self. I still miss her very much twenty-five years later.
Thank you for the lovely story.
Ed Levine's Serious Diet, Week 80: Remembering Our Serious Eater Beagle Brass
Ed and Vicki,
What a wonderful piece abt Brassy. Another passing of an era, like college graduation.... I still remember you "just walking the dog" in the morning -- staying 2 blocks behind W when he first started going to school on his own. Time moves on but the memories continue to glow--
Best, Gael
Ed Levine's Serious Diet, Week 80: Remembering Our Serious Eater Beagle Brass
My favorite obit ever. May we all be remembered for such a well lived life.
Ed Levine's Serious Diet, Week 80: Remembering Our Serious Eater Beagle Brass
@ArlynD; I'm sure he is. I hope to share some of mine with him someday. There may not be a heaven, but dogs need something better anyway. A land of endless squirrels to chase and muddy bogs to run through, and where treats are copious and delicious. And the last bite of hotdog always falls just between their hopeful paws.
Ed Levine's Serious Diet, Week 80: Remembering Our Serious Eater Beagle Brass
I once walked into Ed and Vicky's kitchen and caught Brass actually pushing a chair closer to a counter so that he could climb up and reach some food!
A sandwich "shared" with Brass always tasted better. I hope he's sharing one with Jasper right now.
Ed Levine's Serious Diet, Week 80: Remembering Our Serious Eater Beagle Brass
Thanks for sharing your memories of Brass--sounds like a wonderful dog who was just right for your home. I'm so sorry for your loss.
Ed Levine's Serious Diet, Week 80: Remembering Our Serious Eater Beagle Brass
My sincere condolences.
When I lost my dog, it took me ages to finish a whole sandwich by myself...he knew he would always get the last bite, and would wait patiently for it.
Ed Levine's Serious Diet, Week 80: Remembering Our Serious Eater Beagle Brass
I'm so sorry to hear of your loss.
As sad as it is to lose a pet, it is wonderful to read a tribute as sweet and funny as your memories of Brass. What a great dog. As I read your post, I couldn't help but remember similar Thanksgivings and missing food mysteries of my own with my old Lab, Checkers.
In memory of Brass, I will let my dogs do the dishes tomorrow...and I will eat pie and make sure there is plenty left on the plates.
Ed Levine's Serious Diet, Week 80: Remembering Our Serious Eater Beagle Brass
I am so sorry for your loss and hugged Wags a bit closer tonight, Losing a pet is not easy and my heart is with you!. Doesn't make it any easier, but on reading the above - lots of us care!
PS, my daughter has a black lab that does the dishes too. It's a trip to watch.
Ed Levine's Serious Diet, Week 80: Remembering Our Serious Eater Beagle Brass
Only funny now 3 years later. I had to put my beagle down around the same age. Seeing those pictures reminds me how he once tore a cabinet door of its hinges to get at garbage. He also was able to open an oven door and remove a pizza, eating 8 slices(well, he ate 4 and hid another 4 under various couch cushions), we only knew he ate the pizza because there was sauce all over his fat little face. Good stuff. All that aside, I am so sorry, sir.
Ed Levine's Serious Diet, Week 80: Remembering Our Serious Eater Beagle Brass
Oh, Ed... My heart goes out to you and your family. I have my own furry "first rinse cycle" and he's 12. He, too, is a Serious Eater my BF insists I turned him into an Italian because his favorite food is bread - The crustier the better.
(((Hugs to you.))) And all who know this kind of hurt.
Ed Levine's Serious Diet, Week 80: Remembering Our Serious Eater Beagle Brass
There ain't no love like pet love!
My thoughts are with you....
Ed Levine's Serious Diet, Week 80: Remembering Our Serious Eater Beagle Brass
I'm so sorry. I had to put my dog to sleep about 1 month ago also. I feel your pain.
Ed Levine's Serious Diet, Week 80: Remembering Our Serious Eater Beagle Brass
The Lewis family for one is here to say that eating on Martha's Vineyard simply won't be the same. We recall the time that Brass swam across Tiah's Cove Road to snatch a hotdog off our grill. May Brassie rest in peace. We will all miss him.
Ed Levine's Serious Diet, Week 80: Remembering Our Serious Eater Beagle Brass
My heart goes out to you. That picture was priceless! My basset hound China and our Siamese Mix cat Yummy are serious eaters and have formed a rare bond. When China spots anything up high on the counters that she wants to eat.......she communicates with Yummy. Next thing you know, that loaf of bread, box of crackers, bag of cookies, is on the floor and China is having a blast! The cat looks at me like she knows nothing about the food on the floor, and China revels in her momentary glory. Of course, they wait until there is no one in the room before swinging into action.
Ed Levine's Serious Diet, Week 80: Remembering Our Serious Eater Beagle Brass
So very sorry for your loss of Brass. We had to go through the same thing with 2 greyhounds and the emptiness is huge for a long time. This post left me very emotional. I'm sure he knew he was loved.
Snapshots from Italy: Sfoglia or Frolla?
Never found a decent Sfogliatelle where we live. A few years ago we became so desparate we learned to make them. Found a recipe in Nick Maglieri's dessert book. Have been making them a few times a year ever since. They are a labor of love as they take at least two days and each time I have to re-learn the shaping. They are not easy. One bakery here did make them but you had to catch them just as they were taken from the oven as they stored them in refrigerated cases which made them tough and soggy at the same time. Of course in the North End of Boston they never seem to be refrigerated, selling out in a few hours and without the American hysteria about spoilage.
Ed Levine's Serious Diet, Week 80: Remembering Our Serious Eater Beagle Brass
My cat and I are very sorry for your loss. How brave of you to let him go when the time was right.
Ed Levine's Serious Diet, Week 80: Remembering Our Serious Eater Beagle Brass
I'm sorry about your dog. But Brass was not only a Serious Eater but a lucky dog to live in your house. I think animals like Brass are fortunate, when they tell us in their own way it is time, we can let them go with the help of a Vet in a peaceful way! That picture of the dishwasher dog says it all!
Ed Levine's Serious Diet, Week 80: Remembering Our Serious Eater Beagle Brass
Ed, So sorry for your loss, but it sounds like Brass found the right home for himself for all those years! Beagles are notorious 'Serious Eaters' by nature and I'll bet he found himself some very tasty treats. We've raised and shown beagles for many years now, and are on our 5th generation of those who climb into the dishwasher. Been fortunate not to have anyone jump onto the dining table yet, but did have one who'd reach far enough to grab an entire roast off the platter right in front of us. Beagle's are the best, I'll give ours a hug, and a bite of rib eye, for you!
Ed Levine's Serious Diet, Week 80: Remembering Our Serious Eater Beagle Brass
May the memories of Brass and the love you had for him get you through this time. He only knew love and good food. We should be so lucky as Brass. He lived a really good life and that should comfort you. Losing a fur baby is always a sad time. We will never forget Brass, I know thinking someone stole pizza from Adam made me smile.
Ed Levine's Serious Diet, Week 80: Remembering Our Serious Eater Beagle Brass
So sorry Ed...I know what a big loss this is.
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I really don't understand why everyone has to chime in with their so-called "expertise" on these posts. I think I trust the author's knowledge on the subject. All you farro experts:
"According to Garzanti's Italian-English dictionary it's spelt, but Luciano Migliolli, author of Il Farro e le sue Ricette (Farro and its recipes), says that though it looks rather like spelt they're not the same. Farro must be soaked, whereas spelt can be boiled straight off. Also, cooked farro has a firm chewy texture, whereas spelt softens and becomes mushy."
You guys are killing the enjoyment of these posts!