Profil de Frank Fariello

Fantastic profile, Frank. I've never had Lasagna di carnevale. If you make it this weekend, I hope you'll post the recipe to your blog!

Thanks, John! Nice to meet you. Your smiling face is all over this site! Will definitely post the lasagne recipe soon. Cheers, Frank

Wow Frank, here we get to see how multi facetted your cooking skills really are. I am not sure how you find the time to cook all of these different types of food.

Well, it helps to be snowed in for a few days, lol!

Frank, Thank you for allowing me into your world of cooking. I see your a fan or Marcella Hazan. I have several of her books, and they are great. Also, I see our girl, Julia Child. Shes the one that got me started in cooking. And I have most if not all of her books also. I really enjoy some of your recipes, and your take on food. I follow both Classical Italian and French cooking. But I have to at least change a little something, or it wouldn't be mine. Again, Thank you for allowing into your world of cooking. Michael Long

Hi Frank. Wow, 10 years in Rome! I am seriously jealous. I can't wait to try some of your recipes. :)

Dear Frank!
Greetings!
Just joined the crowd!
One question: how to you add MY BLOG feature on my profile?
Cheers,
Robert-Gilles

Dear Frank!
Thanks for your comments!
I've joined the Foodbuzz Refugees Group!
Cheers,
Robert-Gilles

Hi Frank, thank you for adding me. I read your interview, congratulations, I really enjoy reading all the history to your family traditions and your recipes.

thanks for connecting Frank! your blog is fantastic...

Hi Frank.
Thank you for adding me in your friend's list. This way I will come to know many of international food. I will be waiting for your recipes.

Thanks for adding me as a friend.

Thanks for the friend request!

I tried to leave a message on your blog but could not, it just asks for my google ID and pwd, and since I don't use it, I forgot it. In the past, I could enter my name and url and it worked fine, maybe you changed some settings?

Frank, thank you for your invitation, you sound like my twin brother. I too love pastina, I concoct it slightly different, but it is my comfort food and has become my daughter's and now my grandkids too. I also cherish my Artusi book, mine looks as if it's been around a century, the pages are yellow and food stains are all over it, but it is still my Italian culinary treasure. I love Bugialli and Hazan. I also delve in many other cuisines make my own Chinese dumplings and other scrumptious Chinese delicacies. I make my own sushi, and other delicate Japanese dishes. I make latin and caribbean food, Middle Eastern and Indian. I love to eat and when I feel like having something special it's just easier to make it than finding the restaurant that carries it and it always tastes better than buying it at the restaurant. My husband calls me a food snob, I don't enjoy eating just anywhere, but from the looks of your recipes and your experience I think I would enjoy eating at your table.
Even though I like many cuisines my food blog is all about Sicilian, which is what I am. I feature stories of my years in Sicily and also stories of how recipes came to be. Please visit me at www.isicilian.boonrepublic.com
Glad to be in your circle of friends.
Marianna

hi do u know any filipino foods?

Thanks for inviting me to the Foodbuzz Refugees group.
M

Hello,


My name is Capt. Jack Roland I work in Horizoom Yacht Club Atlanta Georgia USA. We are seeking for more crew members in our yacht club, we come across your profile in sailingpoint.com that is why we contacted you if you will be interested to join us in our yacht club. If you are interested send your resume to us immediately.


Sincerely
Capt. Jack Roland
Mobile: +18023193091
Email: horizoomyachtclub@googlemail.com
Horizoom Yacht Club
Atlanta Georgia
USA.

Interior Designer most of the time...In the kitchen all of the time.
I thought I was busy...after having read your Bio...
I'll just have to re-evaluate how really busy I'm not. LOL
I have not had much time to look at all your recipes.
They do however look very tasteful and appealing.
Looking forward to trying some of them hopefully soon;o)
Thanks for sharing,
Claudia

Hello there Frank,
I didn't realize you and I had so much in common! My culinary passions are: Italian, Greek, and Thai, but I can't forget Mexican or Chinese either!

I just created a Greek Recipe Group, and a Thai one on my cooking blog, waiting for recipes to be put into it.

http://www.CookingUpAStorminCa.ning.com

Looking forward to reading more from you and cooking more of your masterpieces.

Sincerely,

Paulette Le Pore Motzko
Polly Motzko

Hello,Thank you for the add ,your recipes look great :-)

Hi Frank
i am Giovanni,i think your recipies are fantastic, i have been in Bologna to lear how to make pasta all' uovo and your RAGU is just perfect. I live now in Perigord France and if you nedd someting please don't hesitate to contact me.Congratulations.

My mail: giomartines@gmail.com

Best regards

Giovanni

fantastic

Thank you Frank for the invitation to the group Mozzarella in Corrolla. I hope I have the spelling right.

Polly Motzko

Thanx for invitation to the Mozzarella in Corrolla Group.

Dear Frank Fariello and John Spottinswood,

When I was using the "connect with Facebook" feature on here, I inadvertingly created another page on here under my full name-"Paulette Le Pore Motzko".

This is where my recipes will appear though at:

http://cookeatshare.com/chefs/miss-polly-motzko-62381

Sorry about any confusion....and God bless you both and thanks for liking what you see & read enough to want to follow me! :-)

Chef's Cap off to the both of you for all your great culinary works!

Polly Motzko

Frank....you're a dear for joining the Porky Pig....group. SO many pork recipes out there, yum! Everything goes great with bacon, don't you think and of course chocolate, but that's another group...isn't it? Let's start adding some recipes...thanks again. N Oh, and I love your website.
cucinananette.blogspot.com

ty all