two cups carnaroli rice
half pound italian sausage
one quart veal stock from butcher
olive oil
quarter cup diced onion
quarter cup diced shallot
six diced garlic cloves
salt and pepper
large can crushed san marzano tomatoes
grated parmigiano reggiano for garnish
quarter cup grated italian hard cheese with truffles
two tablespoons chopped italian parsley
splash of pisco
half-cup dry white wine

This is the truffle cheese I used. It is made from a mix of raw goat and raw cow milks, and is not quite as hard as parmigiano reggiano.

Brown the sausage in a little olive oil, and then remove it from the pan and set aside draining on paper towel.

Sautee the onions and shallots in olive oil until they are starting to get translucent, add the garlic, and then sautee until the garlic is starting to get translucent.

Deglaze with the pisco and wine, and reduce until all the alcohol is gone.

Add the tomatoes, and simmer with the lid on until it’s nicely cooked. It should take at least one hour. Note that this dish will taste very tomatoey with a large can of tomatoes, and you can definitely reduce the amount of tomato if you prefer. I fucken love the taste of tomatoes, so I added the whole large can.

Add the rice to the pan, and start cooking in the usual way, ladling in simmering veal stock (diluted 1:1 with water) and stirring gently.

When the rice is very molto al dente (remember it will continue to cook even after the heat is off), add the sausage, cheese, and parsley. Stir well to incorporate, cover, and allow to rest for five minutes.

Plate it and garnish with grated cheese. I love that fucken truffle cheese, so I used more of that, but you can use parmigiano reggiano if you don’t want more truffle flavor.

Question for Readers

June 11, 2011

If anyone knows how to install Google Gears and use it with Google reader to download all your unread shitte and then read it will offline, please leave step-by-step instructions in the comments. I tried to follow the instructions I found on-line, and supposedly there would be some kind of “offline” icon to click once gears is installed, and that would cause it to download all the unread shitte. But after I installed gears, no such icon appeared in Google Reader.


June 10, 2011

Joe Girardi is fucken LIVID! YEAH! Kick some fucken asse DUDE!!!!!!

Thought For The Day

June 7, 2011

It is fucken awesome when you get to the end-stage of collaboratively editing a manuscript with your trainee, and you are arguing strenuously about some wording, and your hearts are pounding and your voices are rising! That’s when you know the paper is *really* close to ready to submit!

Who the fucke is the fucken audience for Greenberg’s incessant discursive blithering about all kinds of meta-sports drivel, like “whether fans are justified in perceiving the comments of so-and-so as disgraceful and and insult and a bad role model for our youth”? How about some actual motherfucken analysis of the motherfucken SPORTS, and not the internal psychological dynamics of dippeshitte fans? No one gives a shitte about that crappe, asshole. And they *certainly* don’t give a shitte about *your* self-absorbed sniveling psychodynamics.

Ragu Risotto

June 4, 2011


two cups carnaroli rice
ten ounces lean ground beef/veal/pork mixture
half cup diced onion
quarter cup diced carrot
quarter cup diced celery
quarter cup diced prosciutto (fattier is better)
salt and pepper
one tablespoon tomato paste in a tube
one small can diced san marzano tomatoes
quarter cup parmigiano reggiano (plus a little more for garnishing)
250 grams mozzarella bufalo
one bay leaf
three pints butcher shop veal stock
olive oil
quarter cup dry white wine

Sautee the meat, onions, carrots, celery, and prosciutto, on medium-low heat in olive oil. Don’t brown the shitte; just cook and soften it. Add black pepper and a little salt. (Be careful with salt in this recipe, as prosciuto is salty, parmigiano is salty, mozzarella is salty, and veal stock can be salty.)

Throw in the wine, turn the heat to medium, boil off the alcohol, and add the tomato paste, can of diced tomatoes, and one pint of the veal stock. Bring the shitte to a boil, and then turn to the lowest heat, cover, and simmer for at least two hours.

This is what the ragu looks like when it’s nearly done. By this time, take the other two pints of veal stock, dilute with two pints of water, bring to a boil, and then lower to simmer.

Add the rice, and two ladles of hot broth. Turn heat to medium to medium-low, and cook the risotto, adding two ladles of broth at a time as needed. You want to cook at a temperature that it takes the risotto about 20 to 25 minutes to reach molto al dente.

When the risotto is molto al dente (still a tiny crunch in the center of the grains), turn off the heat. The shitte will keep cooking after you turn off the heat, so if you cook it until it’s to the correct consistency and then turn off the heat, it’ll overcook.

Add the parmigiano and the mozzarella (after having diced it earlier), and stir it gently but well. Cover and let rest for five to ten minutes.

Stir the pot gently to mix, plate, and sprinkle a little parmigiano on top.

EAT THAT MOTHERRUCKER!!!!!!!!!!!!!!!!!!!!!


June 4, 2011

While the ragu simmers, we are having a little snack and playing some fucken YAHTZEE!

fill your shaker with ice
squeeze in the juice of one lemon
shake in a few teaspoons of granulated sugar
pour in a generous fucken portion of pisco
top the motherfucker up with pellegrino carbonated water (allow the fizz to disspate)

Cap that fucker up, shake the shit out of it, and pour into a martini glass, with a few shavings of leoinm peel

FUCKE YEAHJ!!!!!!!!!!!!!!