Page 72 - Venison News Today

Tonight...ill be eating loaded tots for march madness. ( doorbell ) thanks boo. ( piano glissando ) i think you better double them tots. no, this me was last year. i didnt get my madness last year, so were doing double the madness this year. cell phone repair. i didnt get my madness last year, did you know liberty mutual customizes your car insurance so you only pay for what you need? just get a quote at libertymutual.com. really? ill check that out. oh yeah. i think i might get a quote. not aga...

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This is like no steak i have ever eaten, it is both crisp and delicate and the smoke that carries with it the taste o f the land. god damn it, it just melts in your mouth. it is what makes the regional cooking of italy so much more than just a tasty meal. the palettes is the origin that k connects italy .

500 years later, thankfully we dont need to be a grand duke to enjoy a steak this big. f fabio wants to cook the magnificent. fabio picks out as little abouab appetizer and yet another cut of meat. we head back to the deli fabio owns. look at thart, look at the flou.

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Things taste. it may seem a long way from michae michaelangelo. a master of meat. back in the 1500s, most people would not get close to cuts of meat this good. tuscanys famous cattle needed a lot of land that was hugely expensive to run. the medici did not need to worry about that .

>> classico crostino. >> oh, the gander. oh my god. it is delicious but it is so hot. i go out bad and discovers wood fire ovens full of ganders. they were saved for special occasions like weddings and festivals. the smell is incredible. come on.

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We head to the high roof where he does his cooking. we are starting with the medici familys favorite. they have such high quality that we are eating it raw. >> thats the best sushi i ever had. >> now the main event.