Casino, you say? Are you telling me you have not heard of Vince Neil’s Motley Cruise? I don’t think he’s still doing them but they were a thing - a sad, sad thing.

I hope that was the last invite they ever received.

When visiting Parma, Italy a few years ago there was horse on the menu. I had never tried horse, so why not? I ordered it. Because I didn’t read the menu closely (I pretty much stopped after seeing horse) I was a bit unnerved when they served me a raw ground horse meat patty. After the initial shock we dug in and it…

Unless something has changed, you can. Someone did it in Marin County about ten years ago. I forget the story, but they raffled a 2 million dollar home in, I think, 2009 or 2010.

They’re super tender. I use beef, pork, breadcrumbs, parmigiano, herbs & seasoning, egg and a little water (my Nonna said the water was the secret. No idea why but one doesn’t question Sicilian Nonnas). The mix should be a little ‘sticky’ for lack of a better word. As I said, you may lose one or two to the sauce…

any size - just simmer a little longer if they’re bigger. Mine are usually a little larger than golf balls.

Italian American living in Italy here. I’m half Sicilian and half Toscana and my grandmothers would almost come to blows when discussing how to prepare certain dishes. I have, unfortunately, inherited that particular trait, so I am not here to comment on the recipe but to give you one little option that most people…

I knew trichinosis was an issue when I was a kid in the 60s but thought that wasn’t a problem anymore - which is why I figured it was something else. Your explanation makes perfect sense.

I’m really not sure what the difference between the US and here is, but I was taught to completely cook pork too. Here, that is considered over cooked - pork roasts here are almost always very pale pink inside. VERY pale pink, but pink nonetheless - something I would never do in the States.

On the topic of raw pork fat on cooked meat: My first week living in Italy I was invited to a little shindig to meet the neighbors. One of the old farmers came in swinging a rope of sausage which were immediately cut open and spread on toasted bread rounds RAW. I’m sure the look of disgust/surprise/alarm did not elude…

I have, I do and I don’t care. Totally worth the space.

My thoughts exactly. He made me wish I believed in Hell.

Stupid and pilled up. 

I’m glad it isn’t just me - I can’t stand Jameson.

I call bullshit that he wrote that himself. There aren’t enough misspellings and grammatical errors.

Eggboy is the hero we need right now.

I had no idea he was even still a thing.

My ex father-in-law went to Penn State and we used to tease him about his years in the State pen.

yeah, they pay people to write papers for them too. 

Uhhh...eat the rich?