Ciro

Barbara, your spirit has always inspired me. Thank you for your kind words! Ciao. Ciro.

It's hard to find people of talent in abundance who proclaim themselves to be Objectivists or Randians (or however they define themselves according to that particular nitpick). There are isolated beacons in an unending night, but the darkness is greater. I know that my vision is only that of one who has entered this culture recently, but I can't help but look at the world around me and ask, "Where are the best-sellers, the blockbuster movies, the CD's and videoclips and show tours, the plays, you know, where are the people of talent in this philosophy?" This is what I wanted people to understand on another forum, but unfortunately they thought, who is he to know! They thought I was rotten, or believed in God, who knows what. But with your article here you nailed on the head just what I wanted them to understand. A tree is considered a good tree by the quantity of fruits it carries. Thank you for this nice article Michael. 5 atlas points!!! 5 atlas points!!!

just big ugly red bugs! Ick! lol, Kat, I love your young spirit as well. You are right though that lobsters look like huge bugs. lol Mascarpone cheese is very similar to philadelphia cream cheese, just a little more sweet. daymmmm I wish you were closer to virginia, I would cook all this nice food for you. Ciao Kat, stay well! Ciro

Hey, everybody, come on, let's start some cooking here Ellen, Roger, come on, you are great writers but you must eat too? Your comments about my recipes are important. Ellen, if I remember well, you and your husband, had a favourite restaurant you used to go many years ago, and also you were very good friend with the owner? Yes? What was so special about that restaurant? I would like to know. Daymnnnn, Michael, I bought a book written for people who cannot eat sugar I am trying to create recipes that you can enjoy. I want to pay something back for what you give me. Ellen, I can feel so much peace and love in your writing. Let me cook something for you. Ciao

1/3 cup extra virgin olive oil 2 cloves garlic 1 medium red onion, cut into thin strips 1 pound lobster tail, cut into 6 pieces salt to taste freshly ground black pepper to taste 3 table spoons white wine 2 fresh plum tomatoes, peeled and diced 10 leaves fresh basil, chopped 1 box (16 ounces) Angel Hair BRING a large pot of water to a boil. HEAT olive oil in a large skillet over medium heat. Add garlic and onion; saute 5 minutes, stirring occasionally. ADD lobster meat to skillet and continue cooking 8 to 10 minutes or until cooked through, turning occasionally. ADD salt and freshly ground black pepper to taste. Add wine and tomatoes; continue cooking for 2 minutes. Stir in basil. COOK pasta for 1 minute less than package directions. Drain, reserving 1/3 cup of pasta cooking water. ADD hot past and reserved cooking water to sauce mixture and mix well. TRANSFER to a serving platter or bowl and serve. Drizzle with additional olive oil if desired. Chef's tips; while the sauce is cooking add one table spoon of pesto sauce and then instead of ten basil leaves use only 3. If you have a good fish stock 2 oz added to the sauce makes it even more deliscious. My friend I wish you enjoy these great dishe. Un Saluto Ciao.

PESTO VINAIGRETTE 1 quart 4 OZ Pesto (recipe follows) 1 tsp salt pepper as needed 8 oz red wine vinegar 24oz olive oil or vegetable oil 1)Combine the pesto,salt,pepper, and vinegar. 2)Gradually incorporate the oil in a thin stream, mixing thoroughly.Adjust the seasoning with salt and pepper. 3) Serve immediately or refrigerate for later use. PESTO makes 8oz Learn ,and practice how to make this sauce. I will show you, with future posts how to make succulent dishes with pesto. This recipe is from the region of Liguria. 2oz basil leaves 3tbsp pine nuts 1/4oz garlic paste 1/4 salt 2 to 4 oz olive oil 2 oz parmigiano cheese 1) Rinse the basil,dry, and chop coarsley. Transfer to a food processor or to a mortar or pastle. Grind the basil,pine nuts,garlic,and salt together,adding oil gradually,to form a thick paste as a sauce like consistency. 2) Adjust with the parmigiano and salt. AIOLI makes 1 quart 2 egg yolks 1/4oz garlic mashed to paste 1oz white wine vinegar 1/2oz water 1tsp mustard 1 pint vegetable oil 10oz extra vergin olive oil salt, pepper as needed, lemon juice as needed. 1)Combine the yolks,garlic,vinegar,water and mustard in a bowl. Mix well until the mixure is slightly foamy. 2)Gradually add the vegetable oil,the olive oil in a thin stream, constantly beating with the whip until the are incorporated and the mayonnaise is thick. 3) Adjust the flavor with salt,pepper,and lemon juice. Refrigerate as fast as possible. Ciao a tutti. Ciro D'Agostino

You can substitute pork with veal or chicken. Or sliced fresh mozzarella. In Naples,Italy, we call it mozzarella in carrozza Ciao

Today we are going to cook some Costolette di maiale panate Breaded pork chops. This is the same sort of recipe as veal Milanese. Thin pork chops dipped in beaten eggs, breaded and fried. Served with lemon. A nice side salad goes well with pork chop panate. I will give you the doses for 5, you can eventually do some math and figure out how much of ingredients you will need based on the number of the pork chops you want to cook. 5 , ½ inch thick pork chops 2 cups unseasoned bread crumbs 3 large eggs 2 table spoon parmigiano cheese 1 tablespoon whipping heavy cream 1 teaspoon salt or to taste ½ to 1 cup oil. Vegetable oil. 2 lemons cut in wedges 1 cup flour Cut off the excess fat around the hedges, pound them to make them even thinner. Put the brand crumbs on a big plate, Beat the eggs in a shallow bowl, adding the salt , cream and some black pepper. At this point you should have 4 shallow bowls in front of you one for the flour , one for the eggs, One for the breading, and one for the fried chops with some paper to absorb the oil. I suggest here to use the so called two hands technique First, in a large skillet put the oil and wait a minute or two until the oil is very hot Then with your right hand coat the chop in the flour then in the eggs, put it in the plate with the bread crumbs, at this point start using only your left hand to work and coat the chop with the bread Finally fry the pork chop on each side. Take them out when the color is a golden brown,’ Put them on the plate with the paper, let the flavors to be absorbed in the meat, put all the pork chops on A serving plate with the lemon wedges and a small simple salad with Boston or masculine lettuce,dressed with some balsamic vinegar some olive oil and salt. Buon Appetito. Ciro Ps I hope my friend Michael can eat some of this delicious pork chops. I hope you are not a Muslim ? Muslims don’t eat pork Michael, Daymnnnnnnnn We are damn pigs!

Ok, Ok, sorry kat, I am sorry for being late. There was too much traffic on the beltway. Let's see what can I cook today for my good friends. Ok,... I got it, Spaghetti with anchovies....what....no? ok... thennnnnnnnnn, we change it to pesto ok? ok. Here we go; 1 1/3 basil leaves 1 cup sheredded parmigiano cheese 2 cloves garlic 1/3 cup pine nuts 1/3cup olive oil spaghetti, to serve please it is spaghetttttti end not pascheri! Wash the basil leaves and dry. Process the parmigiano in a food processor until it resemble fine bread crumbs. Add the garlic and pinenuts and process coarsely combine the ingredients. Add the basil at this point and process to combine. What the hell! this word process sound like we are making an atomic bomb here shishhh! While the machine is still "Prosessing" slowly add the olive oil until a paste is formed. Season to taste with salt and black pepper, then continue to add the oil until it reaches a thick consistency. Bring to boil a sauce pot with water, add one tablespoon salt to the water, cook the pasta, drain it, put it back to the sauce pot add some pesto sauce, stir with a long fork , put everithing on a serving plate add some more pesto, sprinkle with parmigiano cheese and serve at once. I hope you will enjoy this dish. Life is good. Ciro D'Agostino

Daymnmmmmmm Michael, I don't know how you do it! Everything has sugar! What do you eat tell me! I can come up with some good recipes if you have a special diet to follow

Kat, you can easily eliminate the liquor, and substitute the processed sugar with any organic type of sugar. Ciao

Kat, thank you for inviting me to run the kitchen here. I will try my best to post recipes which people can prepare in the shortest time possibile, and also are easy to make. I remember when I first started as food leader on solohq, you asked me the Tiramisu' recipe. For that reason I will start posting my recipes here right with the Tiramisu. I changed the recipe a little from the old recipe, so it could be perfect perfect to name this recipe Kat's Tiramisu'. Kat's Tiramisu' Serves 4-6 Dish size 10x 12 or 14 inch-oval Ingredients 3 egg yolks 1/2 cup sugar 3/4 cup mascarpone cheese 1 1/4 cup whipping cream 1/4 cup kahlua 1/4 cup irish cream 2 cups strong coffee, cooled 36-40 lady fingers cocoa powder for dusting ONE: Beat 3 egg yolks with 1/2 cup sugar until the sugar has dissolved and the mixture is light. Add the mascarpone and mix well. Beat 1 1/4 whipping cream into stiff peaks and gently fold into the mascarpone mixture, then spread a thin layer of the mascarpone cream over the bottom of a deep dish, a 12-inch oval dish would be perfect. The bottom layer should be about 1/4 of inch thick. TWO: Add 1/4 cup Kahula and 1/4 cup Irish cream, into 2 cups of strong coffee. Dip the ladyfingers into the coffee, soaking them well. Depending on the freshness of the ladyfingers, they may require more or less soaking, but be careful not to over soak. Arrange a layer of ladyfingers close together in the dish, you may need to break them to fit the shape of your dish. Cover with another layer of mascarpone cream, to cover the first layer of the ladyfingers use 1/2 of the cream in your working container, then another layer of ladyfingers and finish with the mascarpone cream. Smooth the top and keep chilled until ready to serve. Generously dust with cocoa powder just before serving. Tiramisu is best made several hours in advance so that the flavors have time to blend before serving. Ciao a tutti Ciro. ps. Folks, we have a lots more coming up.

Roger , there is a book published already, with all NB quotes, called Selfesteem every day? or something like that. Ciao.

Michael, this is what you needed. I am very happy for you. I will be a regular costumer. Ciao, amico carissimo. Kat, if Michael were a woman He wanted to be like you. lolololol Keep dreaming Michael! lol Ciao.