Paris Fashion Week Day 8 : C’est fini ! Mais pas pour les lecteurs de Style and the City
Paris fashion week is over but not for Style and the City’s readers.11 645 pictures are waiting for you. Let the fun begin !
11 645 photos pleine de style, de beautés naturelles, de sourires, de complicité et de bonheur : que la fête commence !
Comme il y en a encore qui ne comprennent pas [...]
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Paris Fashion Week Day 6 : la joie de Barbara Martello / the joy of Barbara Martello
2 654 photos prises aujourd’hui de cette fashion week parisienne. Aujourd’hui je me suis concentré sur un joli thème : le bonheur !!! De Stella Mc Cartney à Vanessa Bruno, de Kenzo à Vanessa Bruno : je vous promets d’ensoleiller vos yeux !!
2 654 photos taken today from my Paris fashion week new day [...]
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The COMME des GARCONS PLAY Logo
Logos are a love/hate thing. If you’re a lover, the bigger the better, and on every article you own. If you’re the latter, you end up leaving a lot of your favorite labels on the racks and shelves. The Comme des Garcons play logo has become one of the most recognizable and loved for the [...]
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![image for Learn to make your own gangsta pasta [1]](http://www.jamesoo.com/thumb/01/eb/01eb5c01b0a238c987ea363d3483820f-256.jpg)
Learn to make your own gangsta pasta [1]
Dude, be a man and make your own pasta.
Fool, I’m serious.
They’re delicious.
They’re rewarding.
They look rustic.
And things do taste mo’ better when they’re rustic.
They da real thing, man.
So check this out.
Pasta.
Pappardelle they call ‘em.
Homemade by the homeys.
Da real thing.
And I’ll show you fools how you make ‘em.
First, you gotta make dough.
Count one egg per brotha.
Then a cup of tipo double-0 flour for each two of them eggs.
Dat’s it, mix that shit up.
Pound it good till it smooth.
Sexy smooth, brotha.
·
Then you got to roll out that dough.
But not with a machine. Uh-uh, Naw man.
We got no fancy machine.
We brothas got arms, we got a dough roller!
We rollin’, we rollin’ hard!
We do it the real way, like’em brothas do in tha eyetalian countryside.
Like the Godfather, man!
Thinnin’ it out till we sweat.
Rollin’ da pasta dough so thin you see yo big man hands through it.
And you sweating like a pig. A real pig, man.
Yeah it all be crooked.
Yeah it ain’t straight.
But dat’s what make it rustic. That’s what makes it real.
Remember: we ain’t fancy, we real, fool.
So then, we cut ‘em pappardelle.
Not with no fancy ruler. Uh-uh. Naw man.
Not with no fancy machine cutter.
Wit what? you ask. A knife.
Yeah. A. Knife.
Like them do in the eyetalian jails man, they got no pasta machines.
They even use blades, razor blades to mak’em pasta!
So we don’t cut em straight either.
We cut em good, but they’re all different.
And it’s all all’ight.
Don’t ya understand? This is so real, so pure.
Authenticity in da making for you rustic fools.
This is like… this is like raw denim.
Yeah.
Raw denim pasta.
These ain’t nothing like those pre-washed pre-ripped fllimsy designer jeans.
Those lame fakes, they don’t last for shit.
This da real raw thing.
Fo real pasta, man.
—
Ahem. Ouin.
Donc, ce soir nous vous proposons du porc braisée au lait, servi sur pappardelle fraîches, accompagné de légumes racines provençale. Bon appétit. Fool.
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