[Atomic Rooster]

But I have no balls.

[brassplayersrock²]

here ya go:

enjoy!!


alex

[design219]

I love spagetti, but the wife if fixing pork roast tonight, which I also love.

The pork.

And the wife.

[imitchellg5]

This is the retartedest thread evar111!

[Atomic Rooster]

Originally Posted by design219 

I love spagetti, but the wife if fixing pork roast tonight, which I also love.

The pork.

And the wife.

There's a joke in there somewhere.





...and imitchellg5, food is not retarded...unless you eat soylent orange.

[design219]

Hu, Hu, you said retartedest.

[Aron Peterson]

Originally Posted by Atomic Rooster 

But I have no balls.

In Italy, people mostly don't put meat in their spaghetti sauce. The sauce shouldn't look like that heavy thick thing. It should be light, made from fresh peeled tomato, olive oil, one basil leaf, one teaspoon salt. That's all. It's that simple. If you want stay authentic but add a little more tongue zing add crushed garlic to the olive oil in the pan and a dash of black pepper. And if you want to stay authentic and add meat, Italians use panchetta (bacon). Dice up a strip or two of bacon and add that to the pan too.

Spaghetti (all pastas) is a light starter course in Italy. Follow it up with a light veal steak and small roasted potatoes or chips with salad. If you're getting full on pasta you're eating it wrong.

[design219]

The pork was good, but I'm wishing now it was spaghetti. And not authentic stuff, lots of meat. mmmmmm.

[IceEnclosure]

Originally Posted by Aron Peterson 

In Italy, people mostly don't put meat in their spaghetti sauce. The sauce shouldn't look like that heavy thick thing. It should be light, made from fresh peeled tomato, olive oil, one basil leaf, one teaspoon salt. That's all. It's that simple. If you want stay authentic but add a little more tongue zing add crushed garlic to the olive oil in the pan and a dash of black pepper. And if you want to stay authentic and add meat, Italians use panchetta (bacon). Dice up a strip or two of bacon and add that to the pan too.

Spaghetti (all pastas) is a light starter course in Italy. Follow it up with a light veal steak and small roasted potatoes or chips with salad. If you're getting full on pasta you're eating it wrong.

authentic aushmentic.

I love me some linguini vongole, red or white. Main course.

A shrimp scampi over linguini or similar is awesome. Main course.

I love a good bolognese. Main course also.

We serve a fettucini with pancetta, brocollini, mushrooms and chicken in a truffle cream sauce at my work. It's reaally good. Main course. Oh, and pancetta isn't exactly like (U.S.)bacon. Just sayin'.

[MrMacbookMan]

I'm sorry, but meatballs are an absolute necessity if you're going to have spaghetti. imo

[Jawbone54]

At least meat sauce. Spaghetti without meat should be illegal.

[brokenjago]

Follow it up with a light veal steak

Baby cow murderer!!!!!!!!!!!!

[Jawbone54]

Lunch...

[design219]

oh, that looks good too!

[torsoboy]

Originally Posted by Aron Peterson 

If you're getting full on pasta you're eating it different than I do.

Fixinated.

[design219]

Eat Different.

I like the sound of that.

[Buckaroo]

Tonight I had Mongolian BBQ. With lots of beef and vegies.

[goMac]

Originally Posted by Buckaroo 

Tonight I had Mongolian BBQ. With lots of beef and vegies.

mmm I love mongolian.

If it's not spicy, it's not worth eating.

[Face Ache]

Originally Posted by Buckaroo 

Tonight I had Mongolian BBQ. With lots of beef and vegies.

I hope you marinated your Mongolian in yak milk first. Otherwise it wasn't authentic Mongolian BBQ.

[Buckaroo]

No yak milk. yulk.

Beef, a little ham, some mushrooms, lots of onions and celery. Don't forget the sauce toppings.

Originally Posted by Face Ache 

I hope you marinated your Mongolian in yak milk first. Otherwise it wasn't authentic Mongolian BBQ.

[zro]

It disrupts the natural flow of conversation.

Why is top posting frowned upon?



Oh and, um... Go spaghetti!

[IceEnclosure]

did you just answer a question you posed to yourself in your head?

[Aron Peterson]

Originally Posted by design219 

Eat Different.

[brokenjago]

[Big Mac]

Originally Posted by Aron Peterson 

Spaghetti (all pastas) is a light starter course in Italy. Follow it up with a light veal steak and small roasted potatoes or chips with salad. If you're getting full on pasta you're eating it wrong.

But as I'm sure you know, when food types come over to America from its native land, it transmogrifies into forms that are more palatable to Americans. Americans like hearty pasta with meat balls or meaty sauce, and they eat it as a main course. I'm sure the Italian version is great, but the Americanized form is the kind we like. Sometimes foods are transformed so radically from their original versions that they're almost entirely different. Case in point: When I toured China for a week we were provided heaps and heaps of traditional Chinese food at opulent Chinese restaurants - and we were not pleased with the food. It was true Chinese food that simply did not taste good to us. In fact, at the end of the week we went to a McDonalds because we couldn't stand the same kinds of courses for yet another day, and that was the best McDonalds burger I had ever eaten. (For reference, the best meals we got in China were the American style breakfast buffets served at the high end hotels we were in and the Mongolian BBQ we got before we went home. And the one Dim Sum meal we had was a nice experience.) If a Chinese restaurant here tried to sell the authentic kind of Chinese food that we got in China, it would quickly go out of business.

[Aron Peterson]

Originally Posted by Big Mac 

But as I'm sure you know, when food types come over to America from its native land, it transmogrifies into forms that are more palatable to Americans. Americans like hearty pasta with meat balls or meaty sauce, and they eat it as a main course. I'm sure the Italian version is great, but the Americanized form is the kind we like.

I grew up in Texas so I was exposed to the Americanised form of Mexican food known as TexMex. It tastes alright but I'm not one to take a big dump in the bog every day. I like my food light, nutritious and authentic so that my body absorbs real nutrients and I only have to sh!t once every two days.

McDonalds, Burger King etc aside there are places to get great burgers in the US that you can't get in Hamburg, Germnay, like Johnny Rockets for an example. There's an improvement over the original. I like those 50s style diners a lot.

You missed out on some really good food in China if you didn't like their authentic dishes.

[Peter]

this thread is a load of balls.

[Mastrap]

Originally Posted by Big Mac 

If a Chinese restaurant here tried to sell the authentic kind of Chinese food that we got in China, it would quickly go out of business.

Not trying to pick a fight, but Toronto has a huge Chinatown and there's a lot of authentic Chinese food to be had, in restaurants that aren't going out of business anytime soon.
I really like real Northern Chinese food, hand made noodles. pickled vegetables, hearty soups and sturdy dumplings. Food for people living in a cold climate. Ideal for warming up on a Canadian winter's day.

One of my favourite places for that kind of thing is a little Cafe called Mother's Dumplings. Their food is delicious, especially their beef and noodle soup. No MSG, home made stocks flavoured with warming spices and hand made noodles. I am getting hungry just thinking about it.

[zro]

No, that was pointed at buckaroo for doing this.

Originally Posted by IceEnclosure 

did you just answer a question you posed to yourself in your head?

[Buckaroo]

Too bad. Sometimes I forget and I bottom post. But I want to read the new post first and skip something I already read earlier.

Some quotes are huge. This way I don't have to scroll all the way down to read it.

Originally Posted by zro 

No, that was pointed at buckaroo for doing this.

[C.A.T.S. CEO]

Originally Posted by Aron Peterson 

ROFLOLFOREVER!!

[Oisín]

Originally Posted by Aron Peterson 

Spaghetti (all pastas) is a light starter course in Italy.

There are plenty of Italians who eat spaghetti and other pastas as main courses.

If you're getting full on pasta you're eating it wrong.

There’s no such thing.



Of course, it doesn’t really matter how the Italians eat pasta, since everyone knows they just stole the Chinese food, and all non-Chinese ways of eating it is wrong by definition—right?

[Yes, I know it’s factually wrong; but the principle stands.]

Case in point: When I toured China for a week we were provided heaps and heaps of traditional Chinese food at opulent Chinese restaurants - and we were not pleased with the food. It was true Chinese food that simply did not taste good to us.

To be fair, you’re not likely to find anything that really tastes good in opulent restaurants in China. For the good stuff, you need to go to the small, dirty, mean-looking little places that the streets are littered with (and in many of those, the standard isn’t great, either). It would still be very different from American-Chinese food, but much better, almost no doubt.

Eating at big, fancy restaurants is one of the most common mistakes foreigners make in China, and it almost always leaves them with a bad impression of ‘real’ Chinese food.

In fact, at the end of the week we went to a McDonalds because we couldn't stand the same kinds of courses for yet another day, and that was the best McDonalds burger I had ever eaten.

That says more about American McDonald’ses (interesting pluralisation?!?) than Chinese ones. I know, from having eaten in about two dozen of them, that they’re not particularly good. The food tends to be soft and bland, compared to the McDonald’s food we get here. I suppose it would almost have to be even worse in the US—or perhaps you just got lucky.

For reference, the best meals we got in China were the American style breakfast buffets served at the high end hotels we were

This, too, surprises me greatly. Usually, even the high-end hotels can’t figure out how to do a Western breakfast breakfast properly. They always think they do so well, but I’ve seriously had to politely inform them that corn flakes are not usually eaten with melted butter.

[Aron Peterson]

Originally Posted by Oisín 

Of course, it doesn’t really matter how the Italians eat pasta, since everyone knows they just stole the Chinese food, and all non-Chinese ways of eating it is wrong by definition—right?

Now that's an urban myth! Marco Polo brought back the long tubular noodle idea from China, not pasta itself. The Romans were serving pasta two thousand years ago. The flat pasta sheets used in lasagna are the earliest recorded pasta design followed by pasta shells and then macaroni and then rigatoni. Linguini was also known to the Greeks as 'laganon' (which is also baked and eaten with dips).

And then the spaghetti noodle design came later after the establishment of the Silk Route.

[ShortcutToMoncton]

I'm going out on a limb tonight and trying sockeye salmon steaks in tandoori.

I don't know why, but I had the salmon out and tandoori was making me salivate all day. So I went for it. I have the sneaking suspicion it might not work, but it'll be fun!

greg

[Aron Peterson]

Originally Posted by ShortcutToMoncton 

I'm going out on a limb tonight and trying sockeye salmon steaks in tandoori.

I don't know why, but I had the salmon out and tandoori was making me salivate all day. So I went for it. I have the sneaking suspicion it might not work, but it'll be fun!

greg

You got a clay oven? I'm just kidding you (tandoori means clay oven cooking)

[TheoCryst]

We need a new "What did you eat today?" thread. I like those!

(Can you tell I haven't had dinner yet today?)

[zro]

Originally Posted by Buckaroo 

Too bad. Sometimes I forget and I bottom post. But I want to read the new post first and skip something I already read earlier.

Some quotes are huge. This way I don't have to scroll all the way down to read it.

Buckarooooo!!

[ShortcutToMoncton]

Originally Posted by Aron Peterson 

You got a clay oven? I'm just kidding you (tandoori means clay oven cooking)

Hahaha, yeah I know, but I just usually use it as shortform for the curry paste.

It was okay on the salmon...not great, probably not good enough to try again and of course the flavour didn't stick as well as to chicken or lamb or pork, but it was a nice little change.

greg

[Oisín]

Originally Posted by Aron Peterson 

Now that's an urban myth! Marco Polo brought back the long tubular noodle idea from China, not pasta itself. The Romans were serving pasta two thousand years ago. The flat pasta sheets used in lasagna are the earliest recorded pasta design followed by pasta shells and then macaroni and then rigatoni. Linguini was also known to the Greeks as 'laganon' (which is also baked and eaten with dips).

Did you notice the part that said, “Yes, I know it’s factually wrong”?

Incidentally, Marco Polo didn’t bring the tubular noodle to Europe, either. He simply mentioned noodles as being part of the Imperial cuisine in China. They already existed back in Italy before he left.

And then the spaghetti noodle design came later after the establishment of the Silk Route.

I suppose there’s nothing factually wrong about this, except from its context. The Silk Road has been established for almost eight millennia, so yes, the tubular noodle design did probably arise after the establishment of the Silk Road. The Silk Road wasn’t established by Marco Polo or any of his contemporaries, though.

[Aron Peterson]

Originally Posted by Oisín 

Did you notice the part that said, “Yes, I know it’s factually wrong”?

Yes, but I'm not so sure about rounded spaghetti strings being in Italy before Marco Polo. Flat spaghetti, or linguini as I mentioned earlier, did exist.

[Oisín]

As did macaroni, which must surely be said to be rounded, even if they are hollow as well.

[Dakar²]

I missed this gem this weekend.

My compliments to the chef, err... OP.

[mitchell_pgh]

I like the people that say "The REAL way is..." when they mean "The traditional way is..."

[voodoo]

A strange thing has happened.

Italian immigrants to America created a cuisine of their own. This was successfully exported all over the world as 'Italian' food.

This has led many many people to think food that is actually *from* Italy or eaten like Italians eat it is anything to look up to.

Italian food is American food.

For millennias we've had Italy in our backyard and not once has their food impressed us in Europe. A similar but fortunately NOT a real example would be if English immigrants to the USA would have created a popular cuisine known as English food.

Tragically that would lead people to England where the best English food would surely be had.. surely...

ouch

V

[Railroader]

Originally Posted by voodoo 

A strange thing has happened.

Italian immigrants to America created a cuisine of their own. This was successfully exported all over the world as 'Italian' food.

This has led many many people to think food that is actually *from* Italy or eaten like Italians eat it is anything to look up to.

Italian food is American food.

For millennias we've had Italy in our backyard and not once has their food impressed us in Europe. A similar but fortunately NOT a real example would be if English immigrants to the USA would have created a popular cuisine known as English food.

Tragically that would lead people to England where the best English food would surely be had.. surely...

ouch

V

A strange thing has happened.

You know, we have "Italian", "Mexican", "English/India", "Ethiopian", "English", "Irish", "German", various "Eastern", "Thai", "French", 'Chinese", "Japanese", "Mongolian", and just about every other nationality on Earth, cuisine available in the USA.

But no "Spanish" cuisine. I have seen places that serve all of the various cuisines listed above, but not a single "Spanish" place.

I wonder why?

[voodoo]

Originally Posted by Railroader 

But no "Spanish" cuisine. I have seen places that serve all of the various cuisines listed above, but not a single "Spanish" place.

I wonder why?

Yeah, I wonder why as well. I know plenty of tapas restaurants throughout Europe.

V

[besson3c]

Originally Posted by Peter 

this thread is a load of balls.

I'm really glad that you guys lightened up on the silly and pointless "every thread must contain 'content'" rule, because threads like this are a lot of fun and allow us to bond.

[Aron Peterson]

Originally Posted by voodoo 

Tragically that would lead people to England where the best English food would surely be had.. surely...

ouch

V

Voodoo is on his anti-English crusade today!

Please bear in mind many American dishes such as pies, t-bone steak etc are English, or more correctly British. Also, many South Asian dishes are British in origin as are some Chinese dishes. And if you go back before WWI there was a great similarity between the British, French and German palette.

The 'bad English food' myth comes from the fact that after WWII rationing took place for a decade or more and Britons had to rely on tinned food products, much of it from the US, to get by. The tinned food habit continued in the 60s and during the 70s. From the 80s onwards British chefs have re-established themselves as the best in the world. Take a look at any listing of the top ten chefs in the world and over half the list includes Britons such as Keith Floyd, Marco Pierre White, Gordon Ramsey, Gary Rhodes, etc.

Britain not only has the highest number of Michelin starred chefs (106 in Britain at the moment) but also the most viewed cooking programs on international television networks.

British chefs have also excelled at an entirely new aspect of cuisine called 'molecular gastronomy' (invented by a French scientists and Hungarion physicist) that is starting to take off everywhere. One of the pioneers of molecular gastronomy is Heston Blumenthal, owner of a small restaurant in Bath, The Fat Duck, that has been called the best restaurant in the world. Bacon and egg ice cream anyone?

Heston Blumenthal - Wikipedia, the free encyclopedia
Molecular gastronomy - Wikipedia, the free encyclopedia

Not bad, eh?

[voodoo]

Originally Posted by Aron Peterson 

Please bear in mind many American dishes such as pies, t-bone steak etc are English, or more correctly British.

Sure, but the Americans made them tast good. I give credit where credit is due and British cuisine is pretty damn lousy. Americans made it good, but didn't call it 'English food'. Which is just as well (see my example above)

I never claimed the Brits were unable to make good food once they learned to, but having enjoyed the traditional British cuisine from Cornwall to Kirkwall, I can assure you. It is nothing to write home about.

On the other hand there was plenty of fine restaurants, concentrating on French, Chinese and Indian cuisine. I adore the Indian food that comes from Britain. But I'm not talking about that, obviously. As I meantioned time and again, but you choose not to pick up on.

You are hereby twit of the day, narrowly beating Orion27. Congrats!

V

[Doofy]

One has to understand the nature of English food to properly appreciate it.

It's not there to delight your taste buds while you partake... ...it's there to provide ballast for the evening drinking session and energy for the late night fighting session.