food yay

so on cool thing about restaurants in europe is they all have family meal. this is basically before service everyone sits down, eats, and relaxs. it is awesome because you get to eat all the local favorite foods. i've already touched on the fact that they eat all parts of the animal here. i love tripe and in america you can really only get it in authentic taquerias and vietnamese restaurants. however; this is some shanty knock off tripe. the stew we had of beans, celery, peppers, onions, vegetable broth and tomato, with tripe was amazing. they were thick long strips opposed to the small spongey stuff i'm used too. so once again europe is really beating us in this whole wheres the better food contest. catch up bitches.

one

p.s. on a scale of 1 to southern italian fried chicken gets a maryland

the opposite of cool

so i've had too wierd cultural experiences whilst i was abroad. the first was trying to explain the death penalty and why some states had it and some did not. and even though i'm from alabama that i don't support it but i can't get rid of it because of jesus or something. the second happened at a bad last night where some guy had a 'trap or die' shirt on. it was fun to explain why folks refer to the ghetto as the trap then i got to explain the crack epidemic and why ronald reagan is one of the biggest jackasses in history. i pretty sure a lot of it did not get conveyed. on the up side there is very little crack here so i need like five soldiers and we can take over the crack scene in italy and bring down the europe, onward reaganites.

one

there is magic everywhere

let me just say that the smallest things can set off big thoughts(see butterfly and monsoon). so yesterday was my day off and converged on the streets in search of nourishment. i stopped at a little trattoria and had the most awesome clam spaghetti with blistered tomatoes, basil, and caramelized onions. add one glass of red wine, beautiful weather and you have the remergence of my passion. i had been feeling down because i've been working crazy style and haven't had the time go out and expereince the land in the last week. but one good meal a little hash and i'm back in the game and remembering why i came over in the first place. anyway things are real and i'm keeping my zeal so you guys get up, get out, and get inspired.

one

whoa whoa whoa blossom

let me clear something up. those were instructions for how to be italian, i have no white pants and never will. secondly i could rap in white pants or no pants because i am the dopest mc on the planet. thirdly i just saw a gypsy with no legs and only one hand so if you think you have it bad shut up.

one

p.s. wal-mart went bankrupt in germany score one for the little guy

hi i'm still alive

so it has been a long time and should not have left you without some dope lines to read to. so here we go. things are going well in the old italia. i'm working my face off(really i've become one of the faceless millions). which is good because my dowry has become very handsome and i'm hoping to work my way into an arranged marriage society and really some up in the 08. my eating has been minimal, but i did have donkey tartar. these are your not ordinary work donkies, no no these are special eating donkies that lounge around all day in smoking jackets and smoke cigarettes and swizel brandy and talk about society and politics. then in the middle of the night the farmer comes and slits their throat like chuck norris in the night sells the meat and buys more star trek collectables(he is kind of a nerd). then the restaurant takes the meat chops it adds capers, shallots, oil, dijon mustard, egg yolk, salt and pepper and other seasonings and serves it with bread arugula and a poached quail egg. all of this equals delicious for the mathematicians in the house who entering all this into their calculators. anyways, other than that things are good and i'm pretty much italian now. my white jeans and leather shoes are in the process of being sent to me; and i have learned how to stare rudely at girls and be extraordinarially loud about nothing.

one

talking to a peachy peach about a fishy fish

so lets to talk seafoodd because there is alot of it here. the place i'm working at is covered with it an to be perfectly honest i think it is delicious. so the main dish i'm in love with is the seared bass. it has olive oil mashed potatoes, a saute of capers and tomatoes, and a fish fumet cream sauce with clams(booyah). there is also a seared tuna with wilted spinach purple poato chips and whole grain mustard beef stock sauce that is rich but awsome. the seafood ristotto with nut crusted seared prawns, sauted shrimp, mussels and pesto is worth having at least five times. overall italians love fish. it has been all over every menu at every cafe i've gone too. the best place in town is seafood only(i plan on going there it si just very expensive). so get on the boat because even though the ocean scares the bejeesus out of me i love what it has to offer.

swim

p.s. someone tell greenday that can sing about working class heros when they shed their make-up and give all thier money away.

p.p.s music to kick in europe by:

hot water music & alkaline trio split
brother ali & bk one mixtape
aesop rock - 'coffee', 'numb to the guns', 'night light'
minor threat - 'out of step'
high on fire- 'razor hoof'
t.i. - 'you know what it is'
ghostface killah - 'fishscale'

C.R.E.A.M.

Canard rules everything around me get the liver... foie foie foie gras ya'll. so this is technically a food blog(and secretly an outlet for my depression, lonliness, and self absorption) i guess i should tell you a little about the restaurant that i work at. first, it's the shit! the food is awesome and the chef has the focus of a buddhist monk and when bothered with trivial things like ticket times he shrugs his shoulders and keps moving at whatever pace he feels necessary(i.e. awesome). the first thing i have to talk about is the foie gras that is raining from the sky on the menu. we have this dish that is a small greens salad tossed with olive oil and carrots, celery, and zucchini ribbons. on top of that is quickly sauted rabbit loin; but the kicker, the crown, the coup d'eta is the house smoked paper thin sliced foie gras that is ever so carefully placed on; and when it hits the heat it melts and becomes something so incredably delictable that i creamed my jeans and salivated in my mouth. just to sweeten the deal around the plate is a vinagrette of balsalmico, olive oil, melon and strawberry gelee that give it the just enough sweetness to be one of the best things i've ever eaten. on top of that is foie gras two ways: a foie gras terrineand sauteed foie gras with beef sugo, with a port sauce and roasted and bruleed fig(booyah!). the other new thing i've run into is a percolater. this is a machine that keeps water moving at a certain temperature for whatever amount of time. so we take any meat(in this case veal cheeks) place them in an a sealed bag and let them cook for about 4 hours. now this is something i use to be againse and i'm not fully converted. the tenderness is pretty amazing but it lacks the flavor of a good old fashioned braise. however; to make up for that it placed on top of potato puree, seard polenta cakes, and surrounded by beef demiglace and beef tounge meat and that makes up for a lot of lose flavor. in short the food i'm making is amazing(as a 2 star michelin restaurant) should be and i'm learning a lot. i'll keep you posted on food epiphanies and continue to bore with the stupid thoughts in my head.

peace

p.s. george michael and robbie williams are still very cool here.