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  10. I married an Italian. I learned you can make “dry” meatballs or “wet”. meatballs. I learned to serve pasta 3X per week. Pasta first, then meat and veggies, then salad at the end. I was a pretty good cook but my mother in law made sauce (gravy) I could never duplicate and meatballs that melted in your mouth. I know she thought my lack of proficiency was because I was “Medican” (American).

  13. you are an amazing chef and a lot of the things you make. I would've never thought to pair together. It's a little bit much for me. I'm not quite this fancy, but I am going to try a few random things that I've seen in your videos😁❤️👍

  45. Your talent, training and effort are amazing. I like the fact that you always chop the asparagus as far up as it takes to get rid of any woodiness! Nothing ruins the great flavor of asparagus than chewing on tree bark texture. Personally I love browned butter, nutty ,sweet, rich and salty on veggies! Went to my local dinner yesterday to fulfill a craving. They cook the calves liver perfectly medium rare, solt texture with great flavor. If you overcook it has a strong flavor with a grainy texture. You seem to capture ,texture, color, flavor, the difference between lite, bright with hardiness. You balance, understanding and having a goal for every part of the meals you prepare to blend, highlight and showcase excellent ingredients prepared with understanding and respect.

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