[LK1119 2004]

I am a big fan of you, Peter. Love your posts. Your approach to cooking is quintessentially Italian and deeply rooted in tradition. Many Italian home cooks learn by watching, assisting, and tasting rather than following written recipes. This oral tradition passes down techniques, timing, and the all-important “quanto basta” (as much as is needed) philosophy, which relies on instinct and experience.

Your description of making Cacio e Pepe is spot on. It’s a prime example of Roman cuisine’s beautiful simplicity, where a few high-quality ingredients combine to create something greater than the sum of its parts. The choice of pasta is crucial; bucatini’s hollow center or linguine’s flat shape helps the sauce cling better than spaghetti.

The magic lies in the emulsification. The starchy pasta water, when combined with the butter and cheese, creates a creamy sauce without any cream. It’s a delicate balance—too much water, and it’s soupy; too little, and it’s dry. That’s where your family-taught intuition comes in.

Temperature control is key. The pasta should be hot enough to melt the cheese but not so hot that it turns the cheese grainy. And you’re right to focus on cooking the protein properly. In dishes like Cacio e Pepe, pasta is the protein, being wheat-based. Cooking it al dente ensures it has a pleasant bite and doesn’t turn mushy.

As for pepper, in true Roman style, it should be coarsely ground black pepper, toasted in a pan to release its aroma before adding it to the dish. Some even toast it in a bit of the pasta water to infuse the starch.

Your method embodies the spirit of Italian cooking: respect for ingredients, passed-down techniques, and the confidence to cook by feel. Bravissimo!

[LK1119 2004]

Puerto Rico is beautiful. At least near the beach or waterfront properties. There are many tourist who vacation for the first time and the next thing they know is they want to buy a second home or move there permanently due to no federal taxes. The commonwealth of Puerto Rico does not have federal income taxes and is agreat desination spot for high earners from mainland United States.

[LK1119 2004]

The borrower is in Alaska. Does the borrower need apartment building ownership and property management experience? He has experience as a property contractor and owns couple of investment properties.

[LK1119 2004]

Nice to meet you Willie Germino. I am Lisa and am working with Felix at Gustan Cho Associates. Looking forward to meeting you. Felix said Gustan Cho will be meeting you late next week in Oakbrook Terrace office of GCA Mortgage Group. Felix and Gustan is helping my homebuyers get financed and they highly recommend you as Gustan Cho Associates’ preferred lender. I will check out your website but from what I heard, it was quite impressive. Felix Nicolas told me that you were Gustan’s Section 8 Inspector for HUD Section 8 Housing Chicago. Would love to hear your story about Mr. Cho’s buildings. Talk to you soon.

[LK1119 2004]

Julio, this is Lisa Marie Smith. Felix Nicolas of Gustan Cho Associates referred me to you about getting reference concerning home inspector Willie Germino. I private messaged you. If you have a few moments, please contact me. Thank you.

• This reply was modified 3 weeks, 5 days ago by  Sapna Sharma.

[LK1119 2004]

I am a residential real estate broker with five different branches in Illinois and Southern Wisconsin. I spoke to Felix Nicolas from Gustan Cho Associates and he referred me to Mr. Willie Germino and WZG Home Inspection and the phenomenal job he does. Can you please get me his number because the number Felix gave me just goes busy after five rings. Thank you,

LMJ