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Buckeyes announce home and home with Alabama in '27 and '28

Might be the next time either one of them play

Having grandparents right off the boat from Italy- could barely speak English- I learned a lot about cooking pasta sauce and meats. 

I have had the pleasure of tasting some amazing sauces, but have yet to taste one I like better than my grandparents.

They grew their own tomatoes- back before the genetic engineering of them we get in most stores now.
They always de- seeded them by hand, and always used meat to flavor. Beef, veal, pork or chicken and usually some combination.  Mouth watering!

I will add, most pasta recipes over use garlic.  Theirs- the “recipe” I follow now uses only a little

Their dishes were never thick and goopy- always simple and understated- always left me wanting more.

Those are the best sauces man- the ones with all the tomato seeds taken all out and cooked slow in beef, pork, and veal slow cooked for hours. Getting rid of the seeds removes all the bitterness and the pork, veal, and beef leaves flavors in the sauce that are mind-blowing. 

I typically strain the seeds out of the tomato, and brown a whole bunch of meats together in a huge pan- I use prosciutto di parma ends, whole chunks of pancetta or gunciale, some good Italian sausage- wine & cheese is my favorite Italian sausage but it’s hard to find- some seasoned beef spare rib, some seasoned pork ribs or pork shoulder- just brown them and seal them- then take them out- deglaze the pan with white wine if there’s a bunch of sticky stuff at the bottom. Then I put in extra virgin olive oil and sweat some garlic and onion out. Then I add the deseeded San marzano tomato, then I put all those meats back in, bring it up to a boil, put it on low, pinch of salt and pepper in there, tie up some basil and a piece of an orange peel and put a couple peeled whole carrots in, stir it up, put the lid on and cook it low for 4+ hrs. 

I’ll usually make meatballs with pork, beef, and veal and cook them on a shallow fry like 80% then finish them in the sauce with all the other meats. 

Take everything out and strain the sauce at the end and what you’ve got left is incredible. I make huge quantities and I usually take half the sauce and make a palomino sauce with it. You do that by blending grated parmigiano reggiano cheese and heavy whipping cream with and half of a cooked carrot in a blender. That palomino sauce is like crack cocaine.

Those are the best sauces man- the ones with all the tomato seeds taken all out and cooked slow in beef, pork, and veal slow cooked for hours. Getting rid of the seeds removes all the bitterness and the pork, veal, and beef leaves flavors in the sauce that are mind-blowing.

I typically strain the seeds out of the tomato, and brown a whole bunch of meats together in a huge pan- I use prosciutto di parma ends, whole chunks of pancetta or gunciale, some good Italian sausage- wine & cheese is my favorite Italian sausage but it’s hard to find- some seasoned beef spare rib, some seasoned pork ribs or pork shoulder- just brown them and seal them- then take them out- deglaze the pan with white wine if there’s a bunch of sticky stuff at the bottom. Then I put in extra virgin olive oil and sweat some garlic and onion out. Then I add the deseeded San marzano tomato, then I put all those meats back in, bring it up to a boil, put it on low, pinch of salt and pepper in there, tie up some basil and a piece of an orange peel and put a couple peeled whole carrots in, stir it up, put the lid on and cook it low for 4+ hrs.

I’ll usually make meatballs with pork, beef, and veal and cook them on a shallow fry like 80% then finish them in the sauce with all the other meats.

Take everything out and strain the sauce at the end and what you’ve got left is incredible. I make huge quantities and I usually take half the sauce and make a palomino sauce with it. You do that by blending grated parmigiano reggiano cheese and heavy whipping cream with and half of a cooked carrot in a blender. That palomino sauce is like crack cocaine.

Damn.  That’s pretty damn close to what they did. And it’s making me hungry,!

I eat a lot of authentic Chinese food and like most of it, although there are a few things I don't love.

Have you been to China, outside of the big cities?

My buddy lost 100 lbs supervising a sterile factory construction out in the boonies. He went in at 400 and came back at 300.

No way man, I love eating bats.  We have a huge supply of them here in the ATX.

That's why you're all bat shit crazy.

I enjoy cooking French foods. It's challenging and can be very rewarding if done right.

Some of the peasant foods are really great too, and not all that hard to make.

Have you been to China, outside of the big cities?

My buddy lost 100 lbs supervising a sterile factory construction out in the boonies. He went in at 400 and came back at 300.

This should be a new diet. Let’s start it. We send people looking to lose weight to China and force them to stay there for 6 months or more. 

The Chinese Diet - Fat Americans are guaranteed to lose 50 pounds!