You see, it’s my fault. My fault for ending up here in the first place. I chose to be here. No one put a gun to my head and said “die the slow death of a meaningless cabinet refacing salesman.” On the contrary, it was my slow, long progression of fuck ups that lead me here, and my continued incompetance which keeps me here still.
Fuck you if you think I am full of self pity. I’m just telling you like it is. Maybe this is my epiphany — Did you ever think of that?

I know this website is called the Italian Cooking Club, and right about now you are thinking “WTF does this have to do with Italian cooking, anyway?” I’ll tell you what it has to do with Italian cooking, nothing. And I really don’t give a shit because it’s my website.
Look, here’s the point: Life must be taken by the balls. It must be tackled, mastered, conquered, devoured and any other bullshit verb you can think of.

Selling (or failing to sell) cabinet refacing to people in order to feed my family has taught me this great lesson. VERITAS. The truth. You have to look  in the mirror and see the truth about yourself, or else you are doomed for sure. What’s your truth?

So when I show up at your front door with two big bags full of cabinet door samples, remember one thing: You can go ahead and tell me “no”, but I know the truth. And the truth is, I know where you live.

VERITAS.

CLICK HERE TO GO TO THE SHOW PAGE

Warning!!!

This review is for the serious home chef only. If you are only a casual cook, please google the term “cheap non stick pans.”

Now on to our review.

I Love All Clad and other quality cookware. Today, I am going to explore Swiss Diamond Cookware. People have been raving about it, hence, I am writing this Swiss Diamond Cookware Review. Here is the rub though. I haven’t actually used the cookware, so I have to go off of other reviews to write this one. I guess my motivation is to expose you to the fact that this very special collection of pots and pans exists. And I will leave it up to you whether you would like to explore it further or not.

So what is Swiss Diamond Cookware all about and why is everyone raving about it?

Well, the hook or the unique selling proposition if you will, is that these pots and pans are coated with actual diamond dust and that is what gives them their special non stick properties. The word is that these diamond crystals which are fused to the pan, make them virtually non destructible. Whether that is true or not, I could not say but this is what I am hearing.

These pans were invented in Switzerland and are made in Switzerland. If you are fan of Swiss watches or Swiss Army knives, well then, you have an ideal of what kind of quality to expect.

The Swiss Diamond pans are  pressure-cast in a  6mm-thick aluminum body.   The natural thermal characteristics of diamonds offer outstanding heat distribution. They also come with oven safe handles and the lids are made of tempered glass.

This would definitely be a luxury purchase. When you are cooking in front of your friends with such stylish, high quality cookware, they will be impressed even before they taste what you made.

Save your pennies as these babies are not cheap. But if you are the cooking enthusiast who has everything and you need to “kick it up a notch”, well then, this Swiss Diamond Cookware Review says go for it.

Save 20% off your $100 order of Swiss Diamond Cookware at Cooking Enthusiast today!

1) Now, here are some tings dat you should know. No?

2) Tomatoes from da can are okay. Sauce from da jar is punishable by death.

3) Dinner hour is the exact time I walk in the door from work and not a minute later.

4) Always leave extra in the pot – I like my seconds.

5) Just try to serve me left-overs from last Tuesday – See what happens to you.

6) What ever you do, make sure that the maccaronis are not stuck together – I hate that!

7) Anything less than tree (3) courses, ain’t dinner – It’s a snack.

8 )Some people live to eat, some people eat to live. Fuck that, I just eat – I lke it that way.

9) Flat bread ain’t bread. When I’m eatin’ gimme some bread, will ya?

10) If is says prosciutto and it ain’t from Parma, then it ain’t prosciutto – Don’t let anybody tell you different, neither.

11) If after dinner is over, if you don’t feel like you need a nap, then you didn’t eat enough.

12) Dessert is for sissies – Give me some more maccaroni.

There are a lot more things to write – but I’m getting hungry here.

See Ya.

Please, whatever you do, do not call Pasta Sauce "Gravy" when in my presence. Thank You.

It annoys the hell out of  me. The first time I heard it I was living in Los  Angeles when a friend of mine named Pat from New Jersey first uttered the word. I was like “Pat, what did you say?” And he said “Gravy”. “What the hell is gravy?” I asked. The context in which he said the word was odd. But what Pat was referring to was pasta sauce, or tomato sauce. “I have never heard of such a thing” I told Pat. And he said that in Jersey, everybody calls it gravy.
My best friend Joey chimed in — “That’s stupid!” Joey and I grew up together in the same neighborhood in New Haven. “Yeah, stupid” I concurred. Why would someone call tomato sauce gravy anyway.

Who would have figured that this word would cause an all out war between the Connecticut Italians and those bastards known as the Jersey Italians. And yeah, I guess that includes you Frankie Valli.

Tomato sauce is tomato sauce — It is not “gravy” Gravy is for the fricken turkey on Thanksgiving or the white stuff on top of biscuits when you are having breakfast in Alabama or some other jamoke town down there. You want gravy — go to Kentucky Fried Chicken and have Colonel Friggin Sanders hit you with some.  But please, do not order a dish of ziti meat gravy, cause I might just have to kick your ass.

Delicious and Easy

I love Fettuccine Alfredo. The thing about it is that it is very rich and definitely fattening. So it’s not something I can eat every day — or even every week. But when I save up enough calorie rewards this is definitely a go to dish  for me. Also, instead of Fettuccine you may want to try parppadelle instead. In my opinion parppardelle is a better pasta.

So without further ado — here is your Alfredo recipe.

5 tablespoons of salted  butter
A cup and a half of heavy cream.
A pinch of salt.
A pound of pasta — Like I said try Parpardelle
2 Eggs You can Skip these if you wish.
Some good parmesano cheese — About a cup –more if you wish.
Black pepper to taste.
Fresh Copped Parsley – A small bunch.

Step One: Put a large pot of salted water on the stove on high heat.

Step Two:  In a large sautee pan, heat your  butter and your cream until they are melted.

Step Three: :Toss your pasta in the now boiling salted water — be sure to strir occasionaly to prevent pasta from sticking together.

Step Four: Strain your al’ dente  pasta and add it to the pan of butter and cream.. The heast should be on medium.

Step Five: Add your  egg yolks (If you wish), grated cheese cheese and ground black pepper.

Step Six: You want to mix your pasta thouroughly making sure to coat it completely with the sauce.

Step Seven: Serve right away sprinkling additional grated cheese on top and some fresh chopped parsley..

No, I choose to eat great Italian food (in moderation) and still achieve my goal of loosing those unwanted pounds.
I already know your first question which is ‘Isn’t pasta fattening?” Well yes, if you eat a barrel full of it. Pu a cup or cup and a half a dinner time will be just fine. If you ever have the opportunity to go to Italy. One of the first things you will notice is that there are hardly any fat people walking around. That is because Italians eat a very balance and well rounded diet. Sure they start out with a SMALL Dish of pasta, but they also est a lot of vegetables and proteins all in reasonable portions.
So if you want to loose weight and you want to have a life, do what the Italians do. Eat a great Italian balanced meal. Don’t skimp on what you eat, just moderate the amount of each course. Take a nice half our walk after dinner and you will be amazed at the progress.