{"id":175,"date":"2007-11-05T00:51:48","date_gmt":"2007-11-05T00:51:48","guid":{"rendered":"http:\/\/localhost\/wp_genova\/?p=175"},"modified":"2007-11-05T00:51:48","modified_gmt":"2007-11-05T00:51:48","slug":"food-for-though-5","status":"publish","type":"post","link":"http:\/\/blog.dongenova.com\/site\/food-for-though-5\/","title":{"rendered":"Food For Thought &#8211; Two Meatballs"},"content":{"rendered":"<p><a rel=\"lightbox\" href=\"\/images\/2007\/11\/05\/img_6082.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"200\" height=\"150\" border=\"0\" src=\"\/images\/2007-small\/11\/05\/img_6082.jpg\" title=\"Img_6082\" alt=\"Img_6082\" style=\"margin: 0px 5px 5px 0px; float: left;\" \/><\/a>Okay, that&#8217;s more than two meatballs you see here, but this week&#8217;s show is about four chefs putting their best meatballs forward in a somewhat impromptu competition at Barbara-jo&#8217;s Books to Cooks in Vancouver.<\/p>\n<p>The Two Meatballs in the title are Mark Strausman and Pino Luongo, chef\/partners in Italian restaurants in New York City.&nbsp; They have just published a new cookbook called &#8216;Two Meatballs&#8217;, but these guys don&#8217;t see eye to eye.&nbsp; Here&#8217;s the 6-minute <a href=\"\/files\/fft-nov07-07.mp3\">audio file<\/a>  for your listening pleasure&#8230;<\/p>\n<p><\/p>\n<p><a rel=\"lightbox\" href=\"\/images\/2007\/11\/14\/two_meatballs.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"200\" height=\"200\" border=\"0\" src=\"\/images\/2007-small\/11\/14\/two_meatballs.jpg\" title=\"Two_meatballs\" alt=\"Two_meatballs\" style=\"margin: 0px 5px 5px 0px; float: left;\" \/><\/a> <\/p>\n<p>The cookbook goes much further than meatballs, but I have to admit, after watching these guys cook their favourite meatball recipes, I&#8217;ve been inspired to make more of my own.&nbsp; You can order Two Meatballs via this link to <a href=\"http:\/\/www.amazon.ca\/exec\/obidos\/ASIN\/1579653456\/pacificpala0d-20\">amazon.ca <\/a>and save 37% off the cover price.&nbsp; You can see a few more pictures of the &#8216;guys with balls&#8217; on my Facebook <a href=\"http:\/\/www.facebook.com\/album.php?aid=26916&amp;l=b9b1a&amp;id=603820914\">album.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Okay, that&#8217;s more than two meatballs you see here, but this week&#8217;s show is about four chefs putting their best meatballs forward in a somewhat impromptu competition at Barbara-jo&#8217;s Books to Cooks in Vancouver. The Two Meatballs in the title &hellip; <a href=\"http:\/\/blog.dongenova.com\/site\/food-for-though-5\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-175","post","type-post","status-publish","format-standard","hentry","category-food-for-thought"],"_links":{"self":[{"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/posts\/175","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/comments?post=175"}],"version-history":[{"count":0,"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/posts\/175\/revisions"}],"wp:attachment":[{"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/media?parent=175"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/categories?post=175"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/tags?post=175"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}