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Alex Di Iorio
I'm an old soul and proud of it.
I'm an old soul and proud of it.

Alex's posts

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The Omelette
As I said before, the process of making an omelette is like the processes of frying eggs, scrambling eggs, and sautéing. Likewise, the process of making a frittata is like the process of making an omelette (except you don't fold a frittata over, and it's fi...

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The Fried Egg
When I was beginning to learn how to cook, my favorite thing to eat was eggs. It was my favorite thing to eat because I couldn't cook much else. Well, what really inspired me to start experimenting with my food was the omelette. There is an art to it. Makin...

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Pasta e Fagioli
This recipe represents a bunch of firsts for me. It was the first one I completely memorized, the first one I made for my friends, and the first one that comes to mind when I think of my childhood. I thought it would be fitting for this recipe for pasta e f...

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The Onion
As promised, I made a how-to video showing how to quickly and neatly dice an onion. Now you can show off to all of your onion-loving friends...and maybe your mother...because she loves you. There are numerous skills one can master in cooking, but few are as...

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The Chef's Knife
I know, I know. Last time I was rambling a bit about the difference between a chef and a cook. You don't have to be a chef to use a chef's knife. Some call this knife a kitchen knife, which would be a more egalitarian name, but I think it's also kind of amb...

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Let me start off by saying...
There is a difference between a chef and a cook. I am not a chef, nor do I aspire to be one. I mean, a professional chef: one who gets paid lots of money to cook lots of complicated dishes and cook them in hot, sweaty, crowded kitchens; or a celebrity chef ...
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