Tony Sirico toasts my newfound appreciation for Italian forcemeats.
In my never relenting search for tasty foods, I sometimes "discover" something to eat the old fashioned way: I saw it on TV. Readers of this blog know that I'm a long-time viewer of "The Sopranos" and every once in awhile life imitates fiction.
After a marathon viewing of "The Sopranos" on DVD prior to the series finale, I got a hankering for a hunka "Gabba-Gool."
But what is this mysterious Gabba-Gool?
I hadn't a clue.
But, after watching nearly ten years of Sopranos, I realized that they routine hack away at both English and Italian with weird pronunciations and malapropisms. But I had to know what this "Gabba-Gool" is and tastes like, so I found myself at Cerielli's again looking at their massive display case.
What can I get for ya? asked the counter guy.
Um, well, I heard about something called "Gabba-Gool"? You know what that is? I said, trying to sound cool and knowledgeable.
Yeah, it's called Cappacola. You want it hot?
It comes hot or not.
Let's go with the regular. Quarter pound and a quarter pound of provolone.
The guy goes off and starts hacking away at my order. Alright, I now know what this "Gabba-Gool" is and I've managed to find out without looking too foolish.
Here ya go.
Nice. I got my meats.
Hey, how did you hear about the coppacola?
Here I was at a crossroads. Do I lie and tell them some friends were telling me about it? Or do I stand up and tell the truth that I'm a Sopranos weenie who doesn't know the fine points of Italian forcemeats - and look like a real cafone?
In the end, I told him the truth. I heard it watching "The Sopranos." I'm lame. I decided to take my medicine and admit that I'm just a food jamook. I comforted myself with the notion that I could still go back and not be branded a liar.
I also comforted myself with a nice coppacola and provolone sandwich....
The forcemeat that brought the House of Cards down.