Serious Eats - seriouseats.com

Follow up:

Phytic acid has a strong binding affinity to important minerals such as calcium, magnesium, iron, and zinc. When a mineral binds to phytic acid, it becomes insoluble, precipitates and will be inabsorpable in the intestines. This process can therefore contribute to mineral deficiencies in people whose diets rely on these foods for their mineral intake, such as those in developing countries.[8][9]

Food sources of Phytic Acid[15]
Food [% minimum dry] [% maximum dry]
Sesame seeds flour 5.36 5.36
Brazilnuts 1.97 6.34
Almonds 1.35 3.22
Tofu 1.46 2.90
Linseed 2.15 2.78
Oat Meal 0.89 2.40
Beans, pinto 2.38 2.38
Soy protein concentrate 1.24 2.17
Soybeans 1.00 2.22
Corn 0.75 2.22
Peanuts 1.05 1.76
Wheat flour 0.25 1.37
Wheat 0.39 1.35
Soy beverage 1.24 1.24
Oat 0.42 1.16
Wheat germ 0.08 1.14
Whole wheat bread 0.43 1.05
Brown rice 0.84 0.99
Polished rice 0.14 0.60
Chickpeas 0.56 0.56
Lentils 0.44 0.50

http://en.wikipedia.org/wiki/Phytic_acid

Nevermind, the video had a score specifically written for it by Tommy Guerrero.

Also check out this link for a great article that tests and reviews quite a few knives and has some great insights.

I would highly recommend Victorinox knives. They are made by the same company that makes Swiss Army knives. Incredibly sharp, sturdy (full tang), and well-balanced. Also the handles are made of a composite called Fibrox which is both comfortable and durable.

I have the 3-piece set but I would recommend the 8-inch chef's knife for an all-around kitchen knife.

They don't have a big name or price tag but their quality matches that of knives 3-5 times more expensive.

I've actually made the classic before, I'm partial to Lynne Kasper's style. I thought this might be something interesting and tasty but not quite in this way...

Honestly the anise isn't really the issue.

The sauce just leaves a really sweet after taste in my mouth where I would expect a meaty-earthy flavor instead.

This may or may not be due to his recipe or the deviations I took. I think if I had actually made a compote (especially the last step where it's fried) it may have come out less sweet.

I was hoping for some tips to tone down the sweetness and accent the meaty-earthy flavors. Now I'm thinking some fresh parsley, oregano, and rosemary with a couple splashes of milk may help.

Hmm, good points from both of you but I was hoping to find a way to "tweak" the current batch (I have at least 2-2.5 lbs of it now).

Next time I'm going with the "official" Bologna recipe.