Mariah Milano - The Pornstar Foodie :)
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Fish on a pizza.. I'll give it a miss. I have pizza maybe once every 6 months, Salami, pepperoni, chilli etc will do me. Not my favourite meal by a long shot really.
Yup. In fact, I've had anchovies on plain old American style NY pie more than a few occasions and enjoy it. Seafood is my favourite of all proteins. But what's got me confused is the cheese and the seafood combination. Let's just say I've had a background in culinary in my past, pretty deep too. Now, I know some Italians who think seafood and cheese is straight sacrilege. And others, no fucks given.
I understand that that may come from the subtleness of seafood being overpowered by the assertiveness of dairy, but, I don't claim to be Italian, or a purest. Cuisine, is, at its most primal form, a combination of regions, ideas, inspiration, and borrowing from others. I eat junk occasionally (food for the soul and nostalgic reasons) and regular old homecooking and enjoy it as much as something fancy as fuck. The idea of seafood and cheese IS weird. Maybe thats conditioning. But it DOES work. I guess it depends on what hat you're wearing.
Honestly, if I go to someone's house or restaurant, and they say, eat this, this is good and we're proud of it. I'll eat it. Mussels with mayo and cheese broiled to a golden brown is good. I put parm on my seafood alfredo sometimes. Fuck it. But I was surprised to see it come out of Italy, that pizza. It's a subject that gets people fired up sometimes. Like that asshole on Chopped. The big Italian guy. He was a super dick about that on more than one occasion. Refused to eat seafood and cheese. I say, get over it. But to each their own I guess.
Really, I think it comes down to, not pushing your beliefs on what's acceptable to eat on someone else. You're fine to enjoy whatever you like, but don't choke my chain for having cheese touch a scallop.
I do not yet understand the conflict with cheese and seafood???? I have spent a lot of time in Italy recently, and have traveled all the way from Sicily to Bolzano in the very top of the country. I have not one time seen anyone flinch at that combo of seafood and cheese. Fresh tuna with pomodoro with parmesan was on a lot of menus in Cinque Terre, crostini with Ricotta and anchovy was something I had in Sicily. The list could go on for a while, including the seafood pizza and risotto as well. Don't know any Italians that see it that way.
Got my new OKC butcher knife in the mail today, looks great in my knife block! Old one is on the left, new one on the right.
What was wrong with the old one?
I have a knife set that's over 25 years old and no replacement. A couple knives that are over 30 years old. Still works. One has a bit of a curved tip but still cuts the produce, meats and cheeses.
Exactly, a quality knife you only have to purchase once. If your buying them every 5-10 years your getting the wrong ones.
xfire
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Just to be clear, I'm the idiot that used a hammer on top of the blade, it stays outside in my toolbox, I was going to bring it in the house to replace the one that broke, but you know wives, right, "you're not putting that old dirty thing that's been outside for fifteen years in my kitchen", sort of thing.
I've got an eclectic set of kitchen knifes. Not one particular set, just good individual knifes all with 25-30 year guarantee when I got them. The key is to keep them sharp.
I never knew the real difference in a great knife til I went to this knife shop in Berlin. This old man explained how the balance of a knife is very important and then showed me the different way that a knife feels in your hand. A knife will feel different in your hand than it does mine, and you have to find the one that is balanced for you. The key to being good with a knife is knowing when to let the knife do the work, which only a good knife will do. The weight and sharpness of it as well as the balance of it in your hand. I have a Japanese knife with a steel blade you have to oil after you use it that is just incredible. It was a gift from my step father who is half Japanese and inherited it from his mother who was a chef in Hawaii. It is so fucking sharp it's scary. She was about my size so it fits me perfectly and is heavy. It cuts through chicken bone like it does a tomato. Not an everyday knife, but the perfect example of the difference between a good knife and a great knife.
I have been working on my videos as well as a new travel site, http://travelwithmariah.com of course 
and added a little q&a using questions I've had from viewers. The first one I answered was the very first one I got that didn't involve porn, "what is your ideal meal?" that answer has changed over the years as my experiences have grown and my mind has opened more. At one time it would have been something like beef wellington or duck a l'orange and I love them both dearly. But to me as my tastes evolve and my world widens its the simplicity of things that stand out to me.
I thought I'd share my answer to this with you:
What's Your Ideal Meal?
You might think it would be something fancy because I'm such a foodie, but it's quite the opposite. To me the ideal meal is so simple and so perfect. A slice of fresh French bread with sliced tomatoes fresh from the garden still warm from the sun, a little drizzle of olive oil and a crumble of bleu cheese and put in the oven for 5 minutes. Have that with a glass of good wine and life has new meaning. You'll never eat better than that in your life.
I also have a love affair with ramen. It has to be REAL ramen. I LOVE it so much.
I also think a charcuterie plate with a glass of great Bordeaux is fantastic in so many ways.
I am also a lover of soup, so great chicken noodle soup is at the top of my list also. I had a bowl of chicken soup in the French countryside that was so good I have had a hard time eating chicken soup ever since. Seriously, it changed soup for me forever!
and added a little q&a using questions I've had from viewers. The first one I answered was the very first one I got that didn't involve porn, "what is your ideal meal?" that answer has changed over the years as my experiences have grown and my mind has opened more. At one time it would have been something like beef wellington or duck a l'orange and I love them both dearly. But to me as my tastes evolve and my world widens its the simplicity of things that stand out to me. I thought I'd share my answer to this with you:
What's Your Ideal Meal?
You might think it would be something fancy because I'm such a foodie, but it's quite the opposite. To me the ideal meal is so simple and so perfect. A slice of fresh French bread with sliced tomatoes fresh from the garden still warm from the sun, a little drizzle of olive oil and a crumble of bleu cheese and put in the oven for 5 minutes. Have that with a glass of good wine and life has new meaning. You'll never eat better than that in your life.
I also have a love affair with ramen. It has to be REAL ramen. I LOVE it so much.
I also think a charcuterie plate with a glass of great Bordeaux is fantastic in so many ways.
I am also a lover of soup, so great chicken noodle soup is at the top of my list also. I had a bowl of chicken soup in the French countryside that was so good I have had a hard time eating chicken soup ever since. Seriously, it changed soup for me forever!
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