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Cook the Book: 'Fat'
Oh boy, has to be pork belly confit from Michael Ruhlman's Charcuterie. Pork belly (loads of fat) confited in lard, then deep fried-yum!
Weekend Book Giveaway: 'The Elements of Cooking'
Mise en place and patience-if you have everything ready to go, you are much calmer and enjoy the process more, which allows you to be patient
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That's easy-every Christmas Day my mother would make a big pot of Spaghetti and meatballs (it's too long of a story to explain how someone from Glasgow Scotland learned how to make real Southern Italian cuisine by marrying into a German-American family).
Anyway, it seemed like the meatballs and sauce would simmer on the stove for days; I couldn't wait for dinner when we'd all sit down and gorge ourselves.
To this day I can't eat any other meatballs-not because of any loyalty to my mom, but just because they aren't nearly as good!