this past weekend, after presenting my roommates with the wine jeff and i got while down in the chianti region, they finally started telling me the secrets to parmesanese cooking. though i did have to deal with some scolding for trying to serve a secondi (meat) wine with aperitivo (appetizers).
everything you read in books talking about italians and their unwillingness to divolge even the most simple ingredient is true. a huge level of trust has to be built for them to tell you more then 'add some of this, this, and this (leaving out the essential ingredient, and not including amounts)'.
anyway - i now know things so simple, yet brilliant, they will melt your pallet when savored.
give me a month to perfect what i've learned and i will bet you large amounts of cash that my 'yellow lotus' grilling technique is far superior to your 'i watched bobby flay once, and cook on a gas grill' nonsense.
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