![]() It, like, lets me know I'm alive, lets me know I'm doing the right thing. And that really does it for me every morning. So this morning I had a massive glass-like 40 ounces-of cold-pressed kale, cold-pressed celery, cold-pressed green apple, and cold-pressed ginger. I don't know why it has a sweetness, but once you balance it out with the right flavours in the celery and the ginger-and it has to be freezing cold-it becomes really good. I don't like the taste of greens ’cause there's some grassy sweetness for some reason. I'm getting used to the flavour of that, and I actually enjoy it. Green Juice (and Eating Healthy)Īs of recently, I drink green juice every day. I treated it so nicely with three different preparations, and then I have my own little ceremony while eating-and you must eat the whole thing. So every time you have it, you must eat the whole thing. I understand they're an ancient animal and there's something to be respected. Octopus are very smart, yes, but it’s all ritualistic for me. You could do all kinds of different things with it. I don't know what it is, but the cork somehow enzymatically reacts with whatever's going on in there and softens the octopus without having to throw it on the ground and beat it and give it the People's Elbow, you know?Īnd then when you take that out, you know, then you could do as you please-you could grill it, you could slice it up real nice and make a nice ceviche with it. And then you must- you must-have one wine cork in there. The traditional way to prepare octopus is that you have to bake it at 330 degrees for two hours covered with tin foil, couple of cloves of garlic, a dousing of olive oil. And then the third application is I made a nice octopus salad, made some tostadas. I also grilled some off over some hardwood. I laid it down and made a carpaccio with some of them. I roasted it and I cut all the tentacles off. That's why people from the Mediterranean and areas where they're heavy on olives and olive oil are very healthy and live very long. It's that good fat that they'll always promote-that good, heart-healthy fat. Right now we're just using so much of it. Olive oil goes bad, so when you have a good bottle, yes, absolutely, you must use it. But this stuff right here, this is the freshest olive oil right now, ’cause the harvest coming up. Before that we did something from South Africa, which was a mix of Frantoia and Koroneiki. Earlier on in the year, we did an Arbequina from Chile. Right now I have this beautiful, beautiful Biancolilla from Sicily right now. He is the top guy in America for olive oil, and he happens to live right here in Queens and be a good friend of mine. My friend Nicholas Coleman is the number-one oleologist in the country. ![]() Last year, I happened to have done three olive oil collaborations with a beautiful company called Grove and Vine. All of this shit is trying to invoke some sort of nostalgia and a good feeling in life. Just making big, fluffy, gorgeous, delicious focaccia. I see everyone's been on the sourdough kick, but I've been on the focaccia kick. Towards the end, you throw the broccoli florets in there, drain-leave a little bit of the water-throw it into the thing, and stir it up with some salt. And then you boil the pasta in very salted water. I let the olive oil soak up into the garlic so it becomes soft. I slice the garlic up, let it fry up with the chilies and olive oil-and I turn it off. Sicilian, Chilean, from all different ranges of the world. It’s the go-to dish when you don't have much in the pantry, you know, maybe you have some frozen broccoli. My mother made that for me lots of times. ![]() That's just the taste of my childhood right there. Just recently-about 10 minutes ago-I had tennis-racket pasta with broccoli florets and some beautiful olive oil, garlic, and some crushed chilies all mixed together. ![]() Childhood MealsĮvery day, I strive to do something from my childhood that makes me feel good. Here are five of the things Bronson’s cooked lately that have made him happy (and, for the most part, healthy). The long-term effects of the pandemic on the food industry are still a frightening unknown, but for now Bronson’s finding plenty of solace in his own kitchen. ![]()
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