So sad to hear about Russel Norman - I didn’t know him, but Polpo was a beautiful restaurant; also, his guide to Venice on the final pages of the Polpo cookbook served us incredibly well on a family trip to Venice a few years ago - I have so many good memories of spritzes and cichetti across the city!...
It was warm - and delicious - but yes, a pain to keep lit. I was wondering if it might be better to add the Marsala after the caramelisation step. Still delicious warm (and cold 2 days later)
So sad to hear about Russel Norman - I didn’t know him, but Polpo was a beautiful restaurant; also, his guide to Venice on the final pages of the Polpo cookbook served us incredibly well on a family trip to Venice a few years ago - I have so many good memories of spritzes and cichetti across the city!...
57... he’s really gone too soon!
Any advice on getting this to stay lit? Mine only stayed lit for 20 seconds at a time! I wonder if it had too much pineapple in it
More booze? And is it warm?
It was warm - and delicious - but yes, a pain to keep lit. I was wondering if it might be better to add the Marsala after the caramelisation step. Still delicious warm (and cold 2 days later)
Love your work. Have you considered an exploration of the various incarnations of the suffering bastard?
I was planning on seeing Russel here in Venice last week. He loved the Festa della Salute and a long meal at Al Covo. It is just devastating news.
Truly sad. It’s really striking how widely loved and appreciated he was.
Thanks. And that takes me back!
https://thespirits.substack.com/p/the-spirits-38-the-suffering-bastard#:~:text=Well%20%2D%20the%20Suffering%20Bastard%20is,Chemistry.