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I added a whole bottle of wine (minus one glass!) to 5 gallons of a sour saison and it was perfect! Granted, I love a wine barrel aged sour, and it was a bottle of Sauvignon blanc which is a very mild white wine.

Local ground turkey lettuce wrap with house pickled radicchio and onions, shredded carrots and crushed peanuts. :mug:

Thanks! Yes, that was me. His book changed the way I think about making pasta. It's way more than just recipes; I highly recommend it!

Pici, late season tomatoes, parmesan, basil, olive oil. :mug:

Those wings look ridiculously good!

Seared sea scallops on a corn and tomato risotto with chive and lemon. :mug:

Panko crusted haddock in a tomato water reduction with basil, chive, and lemon zest. :mug:

Great blog, man!

The broth can take some time to make but after that the dish is fairly easy to put together. When I do make the broth it's an all day event, so I make a ton of it! It freezes real well. -Mike

Homemade pho ga. :mug:

I wouldn't for a few reasons. I had a 5 gallon whisky barrel that I ran 4 batches through: A giant stout, a Belgian quad, a Belgian double, and then an historical IPA (at least that what I was going for). After the first 3 batches I cleaned the hell out of the barrel several times. I filled...

Sienese sausage ragu, with pecorino tuscano, on pici. Our rainy day meal here in Tuscany. :mug:

Grilled chicken with rosemary, olive oil, and lemon. :mug:

Chilling in Tuscany for a few weeks and I get to cook on this! :mug:

It's tomato season here in New England! :mug:

Spaghetti with a pancetta cream sauce and sweet corn. :mug:

Wood fired, pepperoni and mozzarella pizza. :mug:

We need to get you a camera... :)

I've been making pasta for a long time now, but I am just now starting to understand it. The best book I've read on the subject is Mastering Pasta by Marc Vetri. He really does a great job getting the point across that making pasta has many, many variables and recipes are a great starting point...

What is your PH?