My Wife Susi And My

The Perfect Recipe For A Margarita Is 2 Ounces Tequila, 2 Ounces Fresh Lime Juice, 1 Ounce Cointreau, And A Tiny Splash Of Some Kind Of An Agave Or Orange Juice.

I Think That There Is Philanthropy And There Is Publicity. If You Can Marry The Two To Do Something Good, Then I Think It's Great. Some Of The Other Guys Go Around And Slag People As A Profession. That's Not So Interesting To Me, Because It's Easy To Take Down, It's Harder To Build.

I Might Use Milk If I Was Using A Touch Of Milk To Make Like A Lasagna Or A Baked Pasta. But Cream? That Is Totally Not The Way They Do It In Italy, And It's Not A Very Good Thing. It's Kind Of A Blanket For Flavor.

My Favorite Thing Is Always A Nice, Inexpensive Draft Beer, But If Someone Wants Something A Little More Complicated Than That, Then I'd Like A Michelada, Which Is Where I Take Beer And A Little Bit Of Either A Spicy Or Not-so-spicy Bloody Mary, Mix It Like Six To One [ratio], So It's Kind Of A Red Beer.

I Would Challenge Any American Cook, Regardless Of What They've Learned From Their Mom, To Operate A Restaurant And Not Have Spent Any Real Time In Italy.