.png)
FROM PAINT TO PURPOSE (2 OF 2)
by Kerry Shook
Scripture: Romans 8:28
This content is part of a series.
From Paint to Purpose (2 of 2)
Series: The Master Chef's Table
Kerry Shook
Romans 8:28
I have up here a huge wedge of Parmigiano-Reggiano, and this is the real stuff. It's good stinky cheese right here. Now some call it the king of cheese. You probably know it as that cheese that's grated over our spaghetti; but for it be legitimate Parmigiano-Reggiano, it has to be produced in this small certain area of Italy around Parma Medina. If it's not produced around there, then it's not the legitimate Parmigiano-Reggiano, and it has to have this imprint on it for it to be the real thing.
This is the real thing, some of the best cheese in the world. Now they produce this cheese by putting it in large wheels and then they put it in an air-dry warehouse where it's stored for two years. It has to be stored for at least two years before it can become this amazing cheese.
Now Chris and I have been hooked on the Netflix documentary, Master Chef. How many of you guys have seen that? It's pretty amazing. It shows these amazing chefs and how they prepare their food, how they live their life, their philosophy of life and it's just so intriguing. Our favorite one is the very first episode. The chef on that first episode is an Italian expert at Parmigiano-Reggiano. He's Chef Massimo Bottura. He has a three-Michelin-star restaurant that is just amazing where he takes these classic Italian dishes and puts his own creative and new fresh twist on them.
Massimo Bottura's restaurant, the Osteria Francescana, which is in this little town of Medina in Italy, in the old town, a little village old town there, is an amazing place with unbelievable food. In fact, it was voted the number one restaurant on the planet in 2016. This guy knows what he's talking about and what he's doing.
Now, I have to say, though, that when he started his restaurant in 1995, the people didn't understand what he was up to. In fact, most people thought he was crazy in Medina, and a lot of people we ...
Series: The Master Chef's Table
Kerry Shook
Romans 8:28
I have up here a huge wedge of Parmigiano-Reggiano, and this is the real stuff. It's good stinky cheese right here. Now some call it the king of cheese. You probably know it as that cheese that's grated over our spaghetti; but for it be legitimate Parmigiano-Reggiano, it has to be produced in this small certain area of Italy around Parma Medina. If it's not produced around there, then it's not the legitimate Parmigiano-Reggiano, and it has to have this imprint on it for it to be the real thing.
This is the real thing, some of the best cheese in the world. Now they produce this cheese by putting it in large wheels and then they put it in an air-dry warehouse where it's stored for two years. It has to be stored for at least two years before it can become this amazing cheese.
Now Chris and I have been hooked on the Netflix documentary, Master Chef. How many of you guys have seen that? It's pretty amazing. It shows these amazing chefs and how they prepare their food, how they live their life, their philosophy of life and it's just so intriguing. Our favorite one is the very first episode. The chef on that first episode is an Italian expert at Parmigiano-Reggiano. He's Chef Massimo Bottura. He has a three-Michelin-star restaurant that is just amazing where he takes these classic Italian dishes and puts his own creative and new fresh twist on them.
Massimo Bottura's restaurant, the Osteria Francescana, which is in this little town of Medina in Italy, in the old town, a little village old town there, is an amazing place with unbelievable food. In fact, it was voted the number one restaurant on the planet in 2016. This guy knows what he's talking about and what he's doing.
Now, I have to say, though, that when he started his restaurant in 1995, the people didn't understand what he was up to. In fact, most people thought he was crazy in Medina, and a lot of people we ...
There are 37751 characters in the full content. This excerpt only shows a 2000 character sample of the full content.
Price: $5.99 or 1 credit
