I did a Q&A with a Miami-themed sports blog, City of Champions. The first comment is particularly priceless.
As for food … I’m not a big fan of the variety of spoiled milk known as cheese, but for some reason, cheeses from Italy aren’t included in that distaste. I recently discovered a sheep’s-milk cheese from Tuscany called, oddly enough, pecorino toscano (roughly translated as “Tuscan young sheep”), and have become a big fan. I’ve used pecorino romano for years, but as a cooking cheese, mixed into pasta alla carbonara, grated into polenta or risotto, etc. As an eating cheese, it falls short: it’s dry and slightly grainy, and extremely salty. The pecorino toscano, however, tastes like a younger romano, with a very smooth, creamy texture, and the same underlying flavor as the romano without the harsh saltiness. The taste and texture were both significantly improved by allowing the cheese to come to room temperature. A small wedge lasted five days in the cheese drawer, wrapped first in waxed paper and then in plastic wrap.
Keith, liked the interview although the questions were questionable. You said no other ESPN analyst has MLB scouting experience, but Jason Grey I believe went to scout school. Could he do any work for Scouts Inc.?
Again with the “spoiled milk” label for cheese. Will you start calling yogurt, wine, vinegar, pickles and kimchi “spoiled xyz” as well?
Keith, pecorino toscano is not easily found in the US, but is everywhere in Tuscany. I recently relocated to Florence and they have a distate for using pecorino romano (what everyone in the US knows as pecorino) for anything but for baking. Pecorino toscano (especially if you can find some young pecorino toscano) is much more flavorful and can be used in a wider variety of recipes (in addition to being great for eating).