When You Use Tabasco In The Marinade,

I Like Cast Iron Coated With Enamel For Longevity And Forgiveness If I Happen To Take My Eyes Off The Prize While Pouring Chianti.

Cookbooks Have All Become Baroque And Very Predictable. I'm Looking For Something Different. A Lot Of Chefs' Cookbooks Are Food As It's Done In The Restaurants, But They Are Dumbed Down, And I Hate It When They Dumb Them Down.

Everyone Makes Pesto In A Food Processor. But The Texture Is Better With A Mortar And Pestle, And It's Just As Fast.

The Objective.. Is To Achieve A Comfort Level Between The Cook/artist/performer And The Customer/viewer/diner. And If We Can Achieve That, And The Customers Are Happy And The Cooks Are Happy, Then We Have A Great Experience.

When You Use Tabasco In The Marinade, It Kind Of Infuses Everything.