About

A FOOD OBSESSION
TINTON FALLS, JERSEY SHORE, NEW JERSEY, USA

Bio: Born in 1958 to Italian-American parents in Staten Island, NYC, NY I grew up soaking in all the delicious tastes, sounds, and cultures of having all my Grandparents who were born in Southern Italy and Sicily become part of my daily American living. This great mix of cultures helped me form a real bond with good food, traditions, family, friends, local culture and eventually to the stove where I love to recreate the foods of my youth. My high school sweetheart and I have been married since 1982 and we have two awesome girls who were both born in China. My Irish-German-American wife and my heritage form a wonderful melting pot from which I create the dishes I share with you in this blog. In addition to that we love to travel and all those experiences, for my business travel and family travel all find their way onto a very noisy stove top, counter, and oven. It's important to remember your past and heritage and to constantly add to it with new dishes and experiences. Come on my journey with me and I hope you take all of the fun I have and share it with yourself and your friends and family too.

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9 thoughts on “About

    1. A FOOD OBSESSION Post author

      Pizza stones are very good, however, i don’t use one myself…too lazy to go buy one yet..lol. you don’t “need” one in order to make good pizza in your oven, i use restaurant sheet pans..

      Reply
      1. lorithecook

        Thank you and I was wondering about your sheet pans, where can I find them? I made a mistake and threw all of mine out because they were old and ‘crappy’ looking. My heart breaks every time I think about all the treasures my Mom gave to me and I tossed because they did not LOOK pretty.

      2. A FOOD OBSESSION Post author

        forget pretty, that just looks good in pix..they never get ruined…it’s their gauge that makes them so versatile..any restaurant supply store will have them, Restaurant Depot for sure, as well as sometimes in BJ’s or COSTCO…they have to be the restaurant ones though, they handle high heat without burning the food like a home kitchen sheet pan will.

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