First Time for Everything!

Today's post will be short but rewarding.

Yesterday I had a customer service experience that left me beaming.

I walked into Jersey Mike's Subs at 2751 North Mayfair Road in Wauwatosa. Upon entering the
establishment, I was greeted with a hearty "Welcome!" and an "I love your shirt!" I smiled back immediately because who doesn't when they're greeted like that?

I thanked the employee and she proceeded to ask me how my weekend was. "Fine," I replied. "It was good. And yours?"

"The best. Life-changing," she said back.

"Life-changing? You don't hear that often about weekends! What'd you do?"

"I went up in a plane for the first time in my life!" she said.

And in an instant I thought, "Oh. Good for you. Everyone's got to have a first, but the novelty of
going up in a plane to me is pretty old hat. The thrill wore off about 30 years ago and is now more of a nuisance considering the 100 or more flights I've taken."

But she wasn't done yet. She continued...

"... and then I jumped out of the plane. I went skydiving! It changed my life!!"

Whoa, whoa, whoa! How cool is that! Stupid me figured I knew the end of the story, but she immediately leap-frogged over me and topped my best airplane story in an instant. See, I've never jumped out of a plane and I'm honestly not sure I could. Well, I think I could, but it's never been something that I've felt compelled to do.

So I asked, "Where'd you do it?" and she told me she did it at Skydive Milwaukee in East Troy, Wisconsin and that it was the coolest thing ever.

I really like this short and simple tale. It was a lesson in not jumping to conclusions and not making prejudgments. Furthermore, her attitude and service to me was of the finest example. Right up until I left the store she stayed cheerful with me and made sure that I enjoyed my Jersey Mike's experience.

Bravo, skydiver. Bravo!

P.S. - I do really like Jersey Mike's subs too. Especially with service like that!

Read Mike C.'s review of Jersey Mike's Subs on Yelp

Post with Caution, IMO

Screenshot from OnMilwaukee.com: 

Wow, right? I know neither of these fellows, though I do believe I met Mr. Klemm once.

Another thing I know nothing of is how the grudge between Mr. Camacho and Mr. Klemm was started.

However, what I do know is that, based upon these comments alone, I am much more inclined to give Chef Robert's new employer's restaurant--Madison's Ale Asylum's new Milwaukee establishment--a try before I dine at a Potawatomi eatery.

If Mr. Camacho wishes to comment, that's his right, but knowing that he is the LEAD CHEF at POTAWATOMI HOTEL & CASINO and is making these accusatory and inflammatory comments about a new business in Milwaukee is not in good community character. Let Ale Asylum management conduct their own business affairs, Salvador, just as you'd prefer to have your creations judged objectively and independently. Your pointed commentary subtracts from all of your employer's efforts to market themselves as a good corporate citizen and purveyor of quality and taste.

Personally, I wish you both success. A rising tide floats all boats, as the idiom goes, and besides yourselves, the diners of Milwaukee also win.

Cheers and Happy New Year, boys!

Keeping the Festival Season Alive with Spicy Thai Noodles

Capellini instead of Linguine - My Recommendation

If we ever invite you over for Spicy Thai Noodles, be prepared to excuse yourself from the table at least 3 times. Why? Because you're certain to need to visit our guest bathroom at least that many times to clear your suddenly unclogged sinuses. See, we likes 'em spicy, and spicy is the way my wife and I prepared tonight's version of this delectable dish.

We've always been fans of Singapore Noodles. Usually it's served to us in a paper container four or five beers in at the Wisconsin State Fair. Actually, four or five beers in at just about any Milwaukee festival. 

But what's not to love? You've got noodles, fresh herbs, soy sauce, and for your health, a few vegetables. In fact, it's vegetarian!

I don't think our home-cooked version will ever compete fairly with the State Fair variety, but we're getting closer, and finding it a dish that's fun and interesting to make. By only varying a few ingredients, the noodles can taste very different. 

After picking up a number of fresh peppers--both Thai chili and reds--at the Dane County Farmers' Market last Saturday, we set our sights on trying to create a reasonable facsimile of our Summertime favorite festival food. I found this relatively hacked up recipe on the website Yummly: 

Ingredients:

1 carrot thinly sliced

3 mushrooms thinly sliced

2 tablespoon(s) vegetable broth divided

2 teaspoon(s) fresh garlic minced

1 tablespoon(s) bell pepper chopped

1 chili pepper chopped

1 tablespoon(s) fresh basil chopped

1 teaspoon(s) fresh oregano

8 ounce(s) Linguine cooked al dente (we used Capellini; I suggest you do, too)

2 tablespoon(s) soy sauce

1 teaspoon(s) black or white pepper ground

1 teaspoon(s) sugar

1/2 teaspoon(s) chopped red pepper

1 tablespoon(s) fresh parsley snipped

Preparation:

Sauté garlic in oil over medium high heat in a large pan for about 1 minute, add carrot, sautee two more minutes then add mushrooms, bell pepper, chili pepper, basil, and oregano. Sauté two more minutes. Add cooked linguine and stir. Add remaining ingredients through chopped red pepper, stir until thoroughly mixed. Additional soy sauce may be added to taste. Garnish with parsley and serve with garlic bread. Serves four. 

Don't examine it too closely because the recipe is rather hacked up. Take for instance that vegetable broth. Two tablespoons ... divided? Why are they divided? Where are they used? And why doesn't this recipe ever bring these two lonely tablespoons of vegetable broth back together again?

Freeze 'em!

No matter. This is a good starting point for the dish and whatever you do will probably wind up tasting pretty good. In fact, I forgot the vegetable broth the first time I made it and it was still delicious. (I forgot the parsley also. Things in the kitchen were happening too fast for me!)

Just make sure to use good oil (we used sesame oil the second time ... JACKPOT!) and fresh vegetables for the sauté. You probably can't screw it up, but here's a tip that I got from a little Vietnamese woman at the Dane County Farmers' Market that's really worth knowing:  Freeze Thai chili peppers. Whenever you want to add some spice to your dishes, just take a pepper or two out of the freezer and chop it up finely and throw it in. They'll stay good and fresh in the freezer for a long time.

This tip ... life changing. Something so simple that I've never considered. I'm going to be chopping up little chilis into just about everything now. 

Eggs? Check.

Pizza? Check.

Ice cream? Check. (Hey. Why not? They're already frozen!)

And the best thing: a little Thai chili pepper goes a long way. We chopped two of them into tonight's Spicy Thai Noodles and I only had to excuse myself from the table three times.

They're THAT hot!

So, even though we are entering the cold and non-festival season in Wisconsin, in Wauwotosa we're going to keep the Summer season alive with some spicy noodles and a freezer full of Thai chili peppers. 

Whew. Now please excuse me. I've got a nose to blow.

--------------

Appropriately, a song from Xavier Rudd's "Food in the Belly"

Yelp's Family Style Sunday with the Bartolotta Group

Prosciutto Appetizer

Zoinks. My first Yelp event. I was excited, but also a little bit apprehensive.

"What the heck? There's food, there's beer, there's wine. How bad can it be?" I asked myself. I like to challenge my insecurities so, with the assurance of the availability of liquid courage, away I went to the Yelp's Family Style Sunday with the Bartolotta Group.

Impressed more, I could not be.

Not only was it not bad, it was fantastic. I met some cool, forward-thinking Milwaukeeans who have a vested interest in pushing our cultural and culinary community forward and were recognized by Milwaukee's top restaurateur--Mr. Joe Bartolotta--as influential and important people.

Risotto - "Comfort in a bowl," said one Yelper

Joe could not have left a more positive indelible impression--he catered us with great food, drink and hospitality. He addressed his age and the awareness of Milwaukee's changing epicurean terrain and the options faced by the local diner. He gets it. He knows restaurant critique criteria has changed and recognizes the power of technology--with a few taps on a keyboard our reviews can greatly influence the future of a business--and his intent was not to buy us out, but to make us keenly aware of the challenges a restaurateur faces and ask to make those considerations before we (possibly) excoriate an establishment.

That's pretty respectable in my opinion. Joe wasn't talking only about his joints--he was talking about his competitor's establishments too.

As far as the event went, it was wonderful. We started out at Pizzeria Piccola and then had a sit-down at the quaint and authentic Ristorante Bartolotta. Beer, wine, pizza, prosciutto, Caesar salad, risotto, pasta, and desserts (flourless chocolate cake and tiramisu) were presented in, mostly, that order.

All glasses, emptied ;)

All delicious. Every entree, every bite. Not only that, but we were served with the same level of excellence the normal patron should expect.

I don't know if all Yelp Elite events are this good--this was my first--but if they are, count me in. Bartolotta's put on a wonderful event that has set the Yelp event bar very high for me. I look forward to future events and visits at Bartolotta's restaurants--they've never disappointed before and certainly did not tonight.

Thanks for wonderful afternoon, Ristorante Bartolotta. And thanks, too, for welcoming us with genuine hospitality. Every bite and sip was most certainly appreciated! :)

Joe talks openly and passionately about his restaurants.

Yelper Skelter

I've become a Yelper and I never saw it coming.

The reason probably has to do with having a particularly enjoyable experience at a restaurant a few years ago and feeling the need to, um, "Yelp" about it. It's a "Boy, this place is really great. I'd love everybody to know how fantastic this place is and give them their support so it stays around for me to enjoy many, many more times." And we all know how tough the restaurant business is so, if I can put my love of food, writing and Milwaukee to good use to support a worthy proprietor, I'm happy to do it.

I love writing about places that are 4 and 5-star worthy. They charmed me with a good experience and I usually can't wait to return to my laptop and write a review that heaps some praise upon them. If I do it well, it will be an entertaining read too.

Three star places? Two star places? Meh. They don't motivate to write. What am I gonna say? "Their Wonder bread with Kraft american cheese grilled sandwich was divine! A must-have!! Just like Mom used to make!!" Nah. In most cases a 2 or 3-star joint provided me with sustenance and they'll likely do the same for you.

But then there's those places that really disappoint. They take your money and, in return, give you much less than you expect and deserve. You leave feeling upset and taken advantage of. In fact, you're even a little bit angry.

Now these places ... these places inspire. Much like the 5-star joint stimulates my critiquing Jones, a 1-star does the same. I want potential customers to be wary.  Caveat emptor, people, but at least we've got Yelp on our side. If you go in, at least you've been warned. Don't say it's my fault.

Recently I had a very poor experience at a popular Milwaukee restaurant. So poor that I gave it one star. Despite the crummy one-out-of-a-potential-five rating, my review was nothing more than a factual account of my visit. I documented stale product, tasteless food, slow service and poor value -- all the makings of a classic 1-star worthy review. To my surprise, one of the proprietors sent me the following message:

While I would usually start thanking any customer for their feedback, it is hard to do in this instance because Im not sure from your review if you gave us any chance to accommodate you.  Our staff works very hard to read our customers and anticipate needs.  If you and your guests would have alerted us to your desire for spicier salsa or displeasure with your choice of entree, we would surely have addressed it.  We are the heart of the latin quarter but understand people's preferences for our neighbors too.  We are all here to serve you but from your estimation, we fell short.  That I regret and truly would address would you be open to the possibility. If you consider yourself a foodie, you would find we are using  only fresh ingredients,  many local purveyors and making every dish to order.  We allow our guests to salt and add more spice to their choosing because these are relative tastes.  All i would ask is that you rethink your harsh review by reviewing your own actions too.  I cant revisit your concerns because you left. If I can at some future time, I welcome you to contact me. Nothing would give me more pkeasure than to turn your frown upside down. Our previous manager is still on site as are we 2 very committed owners.  Call or write me Mike. We love people who arent afraid to reason.

Apparently it's my fault that my experience at their restaurant sucked. "Rethink your harsh review by reviewing your own actions too"?! You GD right I'm reviewing my actions -- I should have never dined at your crappy restaurant in the first place!!

Dang that comment made me angry. I spent too much for sub-par food, poor service in an area when most businesses deliver a satisfactory experience at three-quarters the price and you ask me to rethink my review?!

No way. Ain't happening. Not now; not ever. In fact, it's too bad I can't give zero stars, 'cause you just might be my first.

And to think, I didn't even mention the flat sodas in my review either.

Pfft.

Glorious Puempel's Olde Taven

Puempel's Olde Tavern is positively friggin' glorious. This is everything I could ever want in a pub. It has everything that suburban eateries, Las Vegas celebrity-owned restaurants and corporate-crafted themed joints cannot deliver: authenticity.

On my recent Labor Day weekend visit, I sipped my draught Hamm's beer ($2) while noshing on a Green County cheese sandwich. There's lots of cold cut sammie choices, but when I'm in Green County, Wisconsin, I always opt for a cheese sandwich. I chose a brick on rye adorned with spinach, raw onion and tomatoes. Served with a bag o' chips and a pickle spear, this pack of foodie delight costs only $4.50 and ...

STOP!!!

Did I just say "noshing"? Did I say "delight"? "Sammie"? "Foodie"?!

What the heck is wrong with me?!?! I didn't go to Puempel's for the food. I didn't go to Puempel's for the beer. I WENT TO PUEMPEL'S TO BE AT PUEMPEL'S!! And that's a good enough reason!!

It's no surprise that during my visit I'd be seated at the bar next to a Chicagoan. As the oompah band set up--two ladies and two men respectively playing a humstrum, accordion, accordion and banjo--the Chicagoan says to his buddy, "Can you believe how touristy this is?"

This is why we can't be friends sometimes, Chicago.

You're at Puempel's. They've been doing this continuously since 1893. I've been there on the a midweek

day--there's still seniors playing sheepshead in the corner, they're still sipping a light beer or a diet soda, they're still listening to a group at the end of the bar playing two accordions, a banjo and a humstrum. They still get their news from the newspaper curled up and mustard-stained at the end of the bar. They discuss the crypt-o-gram. They think today's was a tough one.

Did you ever think that it's only "touristy" because you dragged your butt out of the 'burbs to get a real taste of the midwest?

Sorry, Chicagoan, but that question frosted me. Can't you just sit back and enjoy the folks 30 years your senior singing their hearts out? Can't you just appreciate the 100-year old tapestries and murals on the wall? The cash register that still has a 5¢ key? The brass rail? The wood floors? The hundreds, if not thousands, of dollar bills stuck to the ceiling and wonder like everybody else "How do they get those things up there?" Or that fact that your Hamm's cost only two dollars?!

If you want touristy, go to Bubba Gump's. If you want authenticity, go to Puempel's. Hopefully you'll see me there. I'll be the one staring at the ceiling wondering, "How do they get those bills up there?"

PuempeI's. I love this place.

Nothing Like a Tall Cool Glass of Wing Sauce

Nearly every morning, on my way to work, I drive past this sign in front of Milwaukee's Harley Davidson Museum. The sign does its job well: it advertises a product, event or service and attracts potential customers. And me, being a lover of things both spicy and brewed, found this particular advertisement of interest.

Sriracha (aka "Rooster sauce")?  Check. I love that fiery red flame-thrower of a condiment. Known to make even a old shoe with cheese on it palatable. (For more on Rooster Sauce, visit The Oatmeal's hilarious blog.)

Stout? Not only my alma mater (as in UW-Stout), but one of my favorite combinations of barley, water, hops and yeast.

Mix 'em together and it's got to be a pretty tasty concoction, no?

So one night after work, I visited the bar and with intrigue, I ordered a Sriracha Stout.

The bartender looks at me and says "Do you want a dozen or half-dozen?"

"Whoa there Mr. Bartender," I say. "I appreciate your assessment of my ability to hold my beer, but I've got an automobile to drive home!"

In reply, he says "That's a wing sauce, sir. You ordered a condiment. Our Sriracha Stout wing sauce was the winner in this year's WingFest." (Judge's Choice: http://wing-fest.com/)

Duh. Do I feel stupid. But it's not my fault, right? I mean, you can see the sign -- does it say anything about wings?!

So I ordered a Booyah by Milwaukee Brewing Co. and was left only to ponder how delicious a Sriracha Stout would be.

...

Related: One of my beer-brewing friends, get on this, will ya? ;)

Distil (Milwaukee) Yelp Review

With a name like Distil, the first think I think is not "Ham Sandwich!" but "Mmm, cocktail." Preferably something distilled and not brewed, even though the latter is my preference. However tonight, during Milwaukee's Downtown Dining Week (DDW), we decided to give Distil's food a try.

We were not disappointed.

Before I get too detailed, let me tell you that previously I thought Downtown Dining Week was misspelled -- it was usually more like Downtown Dining "WEAK," and after 7 years, I was surprised this was still a thing. Oh sure, the idea behind DDW is a sound one, but normally good restaurants would often deliver sub-par food, portion sizes, and service. Participating establishments' staff -- well-suited for normal Wednesday night business -- became overwhelmed with a surge of value-minded customers.

We had a enough bad experiences to consider shelving this year's DDW altogether.

Fortunately, Distil did not cut back and, unlike of some of their competitors, really delivered the goods.

My wife and I both ordered from the pre fixe menu (the norm for DDW). She ordered the Chilled Asparagus Soup with lemon creme fraiche, Roasted Chicken and Bread Salad, and Huckleberry Pie. I had the Marieke Gouda and Strawberry, Croque Madame with Nueske's smoked ham, Gruyere, local fried egg, finished with a deconstructed Tin Roof Sundae. We shared, and we were not disappointed with any course.

Both appetizers were exquisite. The soup was fresh and bright, while my Marieke Gouda and Strawberry (salad) was perfect. If you're not familiar with Marieke's products, you need to be. They're always SO good. Wisconsin cheese crafts(wo)manship at its finest! (http://www.hollandsfamilycheese.com)

Our entrees rocked. Neither was complicated, but they were both done perfectly. And again, Wisconsin's very own Nueske's bacon was on my Croque. Lots of it too! Let me say this, you could put Nueske's bacon on a old running shoe sole and it would still taste better than most fast food. I love that stuff, and Distil's use of it was divine. (http://www.nueskes.com/)

Lastly, dessert -- an area where lots of DDW participants fall flat -- was awesome. We both sounded like a couple of n00b foodies: Mmm, mmm. OMG! OMG! Wow. Is this good. Is yours good?  'cause mine is really, really good!

For heaven's sake, if I was sitting near myself, I would've punched me. "Shut up already! We get it ... you like the dessert!"

So congratulations Distil, you aced the DDW test and made believers of us. We will not only think of your establishment as a place to go for a good cocktail, but we will also think of it as a fine place to satisfy our appetites with a crispy, eggy, bacony ham sandwich!

(Side note: great ambiance music too!)

I've Got Mozza In My Stomach!

A few weeks ago I posted exuberantly about my copy of The Mozza Cookbook (I've got Mozza on the Brain!). My enthusiasm was illogical -- I'll never have the skill or patience to make most of the items in the cookbook, but dammit, once I heard about this book, I had to have it!

Last week I was fortunate to be in southern California for work and extra lucky to have my wife be able to join me. After my work week was done at the Anaheim Convention Center, we headed for Laguna Beach for the weekend. Traveling down the Pacific Coast Highway (PCH) we spied a familiar logo: MOZZA. *Ding!* went the bell in my head. We have got to eat here!

After a few decadent dining nights at beautiful Laguna Beach (Friday night at Three Seventy Common and Saturdray night at Sapphire), en route to the airport we stopped at Mozza Pizzeria. On a Sunday. Promptly at 11:25 a.m. There was a line. Who'd a thunk it? As soon as the doors opened at 11:30 we walked in and were immediately asked "Do you have a reservation?" I was taken aback. I knew the Mozza joints were popular, but I did not expect to need a reservation for late Sunday morning dining.

Turned out to be not a problem. There was a table available. It's a good thing that we got there at 11:30, or else we may not have been so lucky -- by noon there wasn't a seat to be had!

Our lunch was great. We didn't hold ourselves back, as it'll likely be a while before we have the opportunity to eat here again. We had (in order) Mozza caprese; pane bianco with extra virgin olive oil; buricotta with braised artichokes, pine nuts, currants, and mint pesto; pizza alla benno: speck, pineapple, jalapeño, mozzarella & tomato; butterscotch budino with Mmaldon sea salt, rosemary pine nut cookies; 2 coffees and 2 cokes.

Wow. Now that's a lunch!

And as good as everything was -- and it was good (the butterscotch budino nearly arrested my breath) -- I got the biggest kick from the Mozza caprese: it was the same item as the picture on the cover of the cookbook! In fact, it looked even better in real life than it did in pictures. Usually a menu's pictures will look better than the food you're served, but not at Mozza. Check out the picture at the top of this blog: the book cover's on the left; my phone pic is on the right.

Not to sound too Top Chef like, but Mozza caprese is a perfect example of simple ingredients skillfully prepared for a truly beautiful end result.

Next on my radar will be Mozza Osteria. Maybe next year.

Bon Appétit!

Bean Soup Blog - Inky Dinky Parlez Vous!

I know what you’re thinking, "Oh boy, not another blog from Mike about bean soup." Well it’s not exactly about bean soup, but it is inspired by bean soup.

When I was a child, one of my dad’s favorite meals was navy bean soup and cornbread. He grew up with 7 brothers and 1 sister and bean soup and cornbread was always a hearty and satisfying meal. Plus, grandma’s cooking was always delicious -- I am sure they had to fight for their position in line to get some!

He passed his love of bean soup and cornbread on to me. Whenever I see it on a restaurant menu, I inevitably order it. My craving is usually exacerbated by the fact that my wife has an allergy to legumes and we have never been able to have any bean-containing meals in our house. So when I saw it on the menu at Milwaukee’s Cafe Benelux -- “DING! -- the bell went off in my head and I instantly ordered it. As expected, it was good (especially paired with Cafe Benelux’s Tandem Dubbel beer!).

The following morning, driving to work, I still had bean soup on the brain and I faintly remember this little ditty that my dad would sing:

The first Marine picked the bean,

Parlez vous!

The second Marine cooked the bean,

Parlez vous!

The third marine ate the bean

and shit all over the submarine!

Inky dinky parlez vous!

I never heard this song sung by anybody else in the world and I wondered of it its origin. Where’d it come from? Was it a parody? Did he write it?

As soon as I got to work I performed a Google search for “marine picked the bean” and sure enough -- I discovered a thread from 1997 where folks were discussing and wondering the exact same thing. The actual ditty is named Mademoiselle from Armenteers and was a song from The Great War (WWI). The melody seems to have an infinite number of parody versions -- my dad’s was just one of many. It appears that there are no definite lyrics, just thousands of variously bawdy versions.

I found this recorded version on YouTube:

The poster of the video says this: Otherwise known as "Mademoiselle from Armentieres", this old song lived on for several decades. This is a song sung by the WWII-era soldiers (and possibly earlier) and there are no specific lyrics. I think that of all of the versions of this song sung in terms of "cleanliness", this is the best one. Part from that, it's performed by The Four Sergeants in the album Bawdy Barracks Ballads and is available on iTunes; however, due to my own frustration with a lot of YouTube videos popping up with advertisements I decided not to include a link to purchase the song. Looks like you're on your own - sorry.

Now excuse me while I make some bean soup and write a couple bawdy verses of my own.

Bon appétit! 

No Packer Game, I Pasta Time Away Differently

I just completed an all-day, from-scratch Sunday of cooking. Inspired by my recently purchased The Mozza Cookbook, I decided to make a fettuccine and Mozza's house tomato sauce. What an undertaking!

First, the easy part—well, sometimes it's the easy part—making the dough ball. I've included a picture of how I do it. Many pasta dough recipes will say to mound your flour on a flat table then make a "well" in the mound in which you add your eggs and oil. I tried this method first, but I wound up messing it up. The problem is if you lose the well, the liquid contents will spill and it's difficult to reincorporate the spilled liquid. This happened on my first attempt and I failed miserably trying to blend the ingredients Using a large bowl makes so much more sense. It's easy to make the well in the bowl hand whisk the eggs gradually into the dough without worrying about a spill. Attempt number two worked perfectly and I was able to perfectly combine the ingredients (1 cup all-purpose flour, 1 cup semolina flour, 3 eggs, and a tablespoon of extra virgin olive oil).

Once the mixture thickens to the point that it can no longer be whisked with a fork, it's time to get your hands dirty! Start kneading the sticky ball into itself—picking up the dry dough remaining in the bowl. When you've got all the dough incorporated that you can get, the workout begins: for about 10 minutes, knead the dough ball with your hands. It becomes  firmer as it's kneaded. When complete, wrap the ball tightly in plastic wrap and store in the refrigerator for at least an hour.

The sauce ingredients are pretty standard: canned whole tomatoes, garlic, onions, thyme and olive oil, but the one surprising ingredient is a grated carrot! Some say the carrot is key. It's used in Milwaukee chef Michael Feker's Il Mito tomato sauce too. Just before adding the tomatoes, the sauté looks like the picture to the right. Once the tomatoes are tossed in, the sauce is simmered for about a half an hour. (I went longer as I wanted a thicker sauce and the light simmer boiled off some of the excess water.)

While the sauce simmers, the time is perfect to remove the resting dough from the fridge and start preparing the fettuccine. I don't make my own pasta enough to get good at it and this step can make me crazy. Usually I start out nice and calm, but 20 minutes in I'll be cursing my stupid idea to make my own pasta.  Fortunately, today's episode went perfectly, albeit, it was very time consuming. The key, I figured, was to work with smaller pieces of dough, and that seemed to work. It helped, too, that the dough was perfect and it didn't stick to the rollers—frequently my greatest source of aggravation.

Also important is liberal use of dry semolina flour to coat the finished noodles in to prevent them from sticking to each other. Some folks will hang the noodles strips to keep them from tangling with each other. I don't mind the tangling—they're going to get that way in the pot anyway, but I don't want them sticking to each other so I'll often grab the noodle pile and gently massage the noodles with flour as they drop back to the table.

Sauce well-simmered, I then tossed it into our blender. The recipe I was using calls for using a food mill. That's the one kitchen appliance we don't own. I am not sure how different the outcome would have been as the blender seemed to work well. I tried not to overdo it and kept the blend rather coarse.

One thing about fresh pasta: it cooks in a blink! Just a quick dip in salted, boiling water (about 3 minutes) is all it takes to get perfect al dente pasta. Follow with a quick drain through a colander and toss in the sauce pan to coat. Plate and serve with a couple with a couple of crusty chunks of buttered bread and you've got yourself a meal! I also topped the pasta with some Bel Gioso shredded Parmesan. It was good without the parm, but with it, it was the extra dimension that made this a perfect dish.

It took a good chunk of my day to make this meal—about 5 hours, but when I finally got to sit down and watch some football with a delicious bowl of this rustic homemade goodness, it was all worth it!

Bon Appétit friends and readers!

P.S. If for some inexplicable reason you wish to see more pictures of me making a homemade pasta meal, click here.

I've Got Mozza on the Brain!

*** Excerpted from my dailymile.com workout post ***

I've got an irrational desire to own "The Mozza Cookbook: Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeria." Ever since hearing a cookbook reviewer on NPR state that it was as fine of an example of a cookbook as there ever was and that it was filled with delicious, thrice-tested recipes with beautiful, appetizing photography, I knew I had to have this book. My desire didn't subside when I read other reviews by the likes of LA Weekly ("This cookbook is freaking awesome."), former NY Times restaurant review Frank Bruni ("lavish") and countless other Amazon 5-star reviews.

For tonight's 4-mile run, I set my goal to run to the local Barnes & Noble where surely they'd have a copy. It was 2 miles to get there. Once inside, I stood in the cookbook section scanning the shelves up and down for the word "Mozza." After one pass, no sign of "Mozza" anywhere. Sweat dripping from brow into my eyes, I looked again. Nothing. Still sweating; again, no "Mozza." So I walked over to the self-help computer and typed in (you guessed it!) "Mozza." It was not in stock. Sold out.

This made me want it even more.

So I ran back home and headed straight to my computer, where, before typing this dailymile update, I browsed over to Amazon.com and searched for (say it with me ...) "Mozza." Now in a few days, I'll be the proud owner of a brand new cookbook that I'll probably never make one single recipe from, but dang, it will sure be fun to look at the lavish, freaking awesome pictures of really appetizing food!