La Cucina Italiana, a magazine published here, has produced a multi-cultural
dictionary of foods for Italians traveling in other countries.

You will have to register to read it, but I have been a member for years and
even get the newsletter and it has engendered nothing else. Italians
haven't yet discovered how to really pester people using the internet.
Parts of the site are available in English, most not.

At any rate, I thought it might be ineteresting to see what they say the
rest of us eat. I know how incorrect similar lists are when made about
Italy.

http://www.lacucinaitaliana.it/default.aspx?idPage=1357

--
http://www.judithgreenwood.com

Giusi wrote:
> La Cucina Italiana, a magazine published here, has produced a multi-cultural
> dictionary of foods for Italians traveling in other countries.
>
> You will have to register to read it, but I have been a member for years and
> even get the newsletter and it has engendered nothing else. Italians
> haven't yet discovered how to really pester people using the internet.
> Parts of the site are available in English, most not.
>
> At any rate, I thought it might be ineteresting to see what they say the
> rest of us eat. I know how incorrect similar lists are when made about
> Italy.
>
> http://www.lacucinaitaliana.it/default.aspx?idPage=1357
>


Como si dice "Stereotypes are often mistaken" nel' italiano?

;-)

gloria p
who has forgotten ALL her college Italian
as you can see....

modom (palindrome guy) > wrote:

> I had lunch at an acceptable little Mexican place here in Cow Hill, TX
> today with a group that included two new graduate students who only
> recently arrived from Italy. They ordered the tacos al pastor on my
> recommendation. I was able to show the woman (who was sitting next to
> me) that you eat tacos with your hands. Her male companion sat too
> far away, and so ate his with a knife and fork. It seemed to work
> just fine for him.

I wonder how he would eat a panino al lampredotto, a tripe, specifically
an abomasum/fourth stomach, sandwich, in Florence. Here is a typical
specimen:
<http://farm1.static.flickr.com/107/266071944_b03a525df5.jpg?v=0>.

I also wonder if he would use a knife and fork with a panino con la
porchetta in Rome. Here is a example of one:
<http://www.cavolettodibruxelles.it/images/petitbrocoli/porchetta_s.jpg>.

Victor

(Victor Sack) wrote in news:1ildsre.1hogfwv13i0qm8N%
:

> I also wonder if he would use a knife and fork with a panino con la
> porchetta in Rome. Here is a example of one:
> <http://www.cavolettodibruxelles.it/images/petitbrocoli/porchetta_s.jpg>.
>
> Victor
>
>

Looks like what I had for lunch...a smoked pork butt sandwich

--

The house of the burning beet-Alan

"Gloria P" > ha scritto nel messaggio
. ..
> Giusi wrote:
>> La Cucina Italiana, At any rate, I thought it might be ineteresting to
>> see what they say the rest of us eat. I know how incorrect similar lists
>> are when made about Italy.
>>
>
> Como si dice "Stereotypes are often mistaken" nel' italiano?
>
> ;-)
>
> gloria p
> who has forgotten ALL her college Italian
> as you can see....

Ah well, at least they allowed that we have good street food. I wage a war
against a particular man n a particular show who claims constantly that all
American food is poison except our desserts, which we are good at because
that's all we eat. He went to the US once and someone must have hated him
and taken him only to chains and fern bars. Everything he ate was of that
ilk. 300 million packaged food eaters.
Some expat friends and I publish US traditional food recipes from our
various home regions every Friday except in the summer. I have not yet
heard of any Italian actually making any of the recipes, but I have at least
answered questions about them occasionally.
BTW, you didn't do that bad, it's only your Spanish showing.

"modom (palindrome guy)" > ha scritto nel messaggio
...
> On Thu, 7 Aug 2008 10:05:26 +0200, "Giusi" >
> wrote:
>
>>La Cucina Italiana, a magazine published here, has produced a
>>multi-cultural dictionary of foods for Italians traveling in other
>>countries.
>>At any rate, I thought it might be ineteresting to see what they say the
>>rest of us eat. I know how incorrect similar lists are when made about
>>Italy.

> I had lunch at an acceptable little Mexican place here in Cow Hill, TX
> today with a group that included two new graduate students who only
> recently arrived from Italy. They ordered the tacos al pastor on my
> recommendation. I was able to show the woman (who was sitting next to me)
> that you eat tacos with your hands. Her male companion sat too
> far away, and so ate his with a knife and fork. It seemed to work
> just fine for him.
>
> It was a fun lunch. Having them in our tiny town will be a real
> treat.
>
> Tonight we're sharing wine and some of my homemade prosciutto with
> them at a friend's house. Sergio's wine hasn't yet arrived from
> Italy, so it'll have to be Cow Hill Swill for now.
>
> --
> modom

What a great opportunity for all of you! They'll know in the end that
Americans do eat real food and you can probably pick up some real info about
their regional foods.
They must not be Umbrians who catch fire if the eat anything with chilies in
it. Where are they from?

hahabogus > wrote:

> (Victor Sack) wrote:
>
> > I also wonder if he would use a knife and fork with a panino con la
> > porchetta in Rome. Here is a example of one:
> > <http://www.cavolettodibruxelles.it/images/petitbrocoli/porchetta_s.jpg>.
>
> Looks like what I had for lunch...a smoked pork butt sandwich

Yes, it would surely look very similar. The taste would be different,
though. Porchetta is made with the whole, ideally suckling, boned pig
and it is not smoked but roasted on a spit over charcoal or in the oven.
Here is a classic Bartolomeo Scappi recipe from 1570. Today's recipes
are usually very much simplified, of course, but you get the idea...

<http://www.bbc.co.uk/food/recipes/database/porchettaroastedsuck_87733.shtml>.

Here is also a good explanation of what porchetta is supposed to be:
<http://www.lifeinitaly.com/food/porchetta.asp>.

Victor

On Sat, 9 Aug 2008 08:11:05 +0200, "Giusi" >
wrote:

>Some expat friends and I publish US traditional food recipes from our
>various home regions every Friday except in the summer. I have not yet
>heard of any Italian actually making any of the recipes, but I have at least
>answered questions about them occasionally.

Where do you post the recipes?


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

<sf> ha scritto nel messaggio
...
> On Sat, 9 Aug 2008 08:11:05 +0200, "Giusi" >
> wrote:
>
>>Some expat friends and I publish US traditional food recipes from our
>>various home regions every Friday except in the summer. I have not yet
>>heard of any Italian actually making any of the recipes, but I have at
>>least
>>answered questions about them occasionally.
>
> Where do you post the recipes?

Each person publishes her turn on her web page or that of a friend, then the
others publish links to it. I have a collection of all the recipe links on
a special page on the blog part of my web site. We've had some surprising
recipes. Some folks have a very different idea of what traditional means!
The main thing is that they be able to write the recipe in Italian as well
as English.

"Victor Sack" > ha scritto nel messaggio >>
Porchetta is made with the whole, ideally suckling, boned pig
> and it is not smoked but roasted on a spit over charcoal or in the oven.
> <http://www.lifeinitaly.com/food/porchetta.asp>.
>
> Victor

The only time I ever had it as a suckling pig was in Puglia at an upscale
restaurant. I did not like it. I love our local version with the fennel
pollen-- although I don't really like fennel. We each have our favorite
truck at market. The last time I gave another truck a chance the jerk gave
me huge chunks of salt and heads of garlic. Back to the Umbertide guy.

Giusi wrote:
> <sf> ha scritto nel messaggio
> ...
>> On Sat, 9 Aug 2008 08:11:05 +0200, "Giusi" >
>> wrote:
>>
>>> Some expat friends and I publish US traditional food recipes from our
>>> various home regions every Friday except in the summer. I have not yet
>>> heard of any Italian actually making any of the recipes, but I have at
>>> least
>>> answered questions about them occasionally.
>> Where do you post the recipes?
>
> Each person publishes her turn on her web page or that of a friend, then the
> others publish links to it. I have a collection of all the recipe links on
> a special page on the blog part of my web site. We've had some surprising
> recipes. Some folks have a very different idea of what traditional means!
> The main thing is that they be able to write the recipe in Italian as well
> as English.
>
>
When we lived in Saudi Arabia the international women's group published
a cookbook with recipes from all their home countries. The group in
Yemen did the same thing. We learned to like quite a number of recipes
that we had never tried before. Sounds like you've got a similar deal
going there. Good for all of you.

On Fri, 8 Aug 2008 23:56:27 +0200, (Victor Sack)
wrote:

>modom (palindrome guy) > wrote:
>
>> I had lunch at an acceptable little Mexican place here in Cow Hill, TX
>> today with a group that included two new graduate students who only
>> recently arrived from Italy. They ordered the tacos al pastor on my
>> recommendation. I was able to show the woman (who was sitting next to
>> me) that you eat tacos with your hands. Her male companion sat too
>> far away, and so ate his with a knife and fork. It seemed to work
>> just fine for him.
>
>I wonder how he would eat a panino al lampredotto, a tripe, specifically
>an abomasum/fourth stomach, sandwich, in Florence. Here is a typical
>specimen:
><http://farm1.static.flickr.com/107/266071944_b03a525df5.jpg?v=0>.
>
>I also wonder if he would use a knife and fork with a panino con la
>porchetta in Rome. Here is a example of one:
><http://www.cavolettodibruxelles.it/images/petitbrocoli/porchetta_s.jpg>.
>
It's my guess that he was unfamiliar with tortillas. At this
restaurant, tacos al pastor are made with soft corn tortillas in the
traditional Mexican way, not like the usual US crunchy tacos which he
might have encountered either in Europe (I've seen the shells in
France, anyway) or during one of his previous visits to the US. I
didn't have a chance to ask him about this, and anyway I wouldn't have
felt right since it might have made him feel out of place.
--

modom
** Posted from http://www.teranews.com **

On Sat, 9 Aug 2008 08:14:28 +0200, "Giusi" >
wrote:

>"modom (palindrome guy)" > ha scritto nel messaggio
.. .
>> On Thu, 7 Aug 2008 10:05:26 +0200, "Giusi" >
>> wrote:
>>
>>>La Cucina Italiana, a magazine published here, has produced a
>>>multi-cultural dictionary of foods for Italians traveling in other
>>>countries.
>>>At any rate, I thought it might be ineteresting to see what they say the
>>>rest of us eat. I know how incorrect similar lists are when made about
>>>Italy.
>
>> I had lunch at an acceptable little Mexican place here in Cow Hill, TX
>> today with a group that included two new graduate students who only
>> recently arrived from Italy. They ordered the tacos al pastor on my
>> recommendation. I was able to show the woman (who was sitting next to me)
>> that you eat tacos with your hands. Her male companion sat too
>> far away, and so ate his with a knife and fork. It seemed to work
>> just fine for him.
>>
>> It was a fun lunch. Having them in our tiny town will be a real
>> treat.
>>
>> Tonight we're sharing wine and some of my homemade prosciutto with
>> them at a friend's house. Sergio's wine hasn't yet arrived from
>> Italy, so it'll have to be Cow Hill Swill for now.
>
>What a great opportunity for all of you! They'll know in the end that
>Americans do eat real food and you can probably pick up some real info about
>their regional foods.
>They must not be Umbrians who catch fire if the eat anything with chilies in
>it. Where are they from?
>
A great opportunity, to be sure. But actually, we have an Italian
friend here already -- Salvatore, born in Sicily and raised mostly
near Como. And he's a fine cook.

Laura is from Naples originally, but lived the last 12 years in Rome.
Sergio is from Rome, I believe, but I'm not sure.

We had two salsas at our table. One was the restaurant's standard red
sauce with tomatoes, cilantro, and a hint of jalapeno. The other was
a fiery, salty green concoction that I love, especially on tacos al
pastor. Sergio appeared to enjoy both.

We gave them some basil (basilico, I was informed) and some rosemary
from our herb patch, but they really aren't set up to cook yet.
Tuesday, we're taking them to Dallas to visit the farmers' market
there and to have lunch at a little international market called
Jimmy's Fine Foods. They have a lunch service -- sandwiches, mostly.

I was gratified that Sergio and Laura approved of my prosciutto. It's
the first time I'd tried to make it.

--
modom

I have long maintained that Texans are not easy to love: we are, like anchovies, an acquired taste.
-- Molly Ivins
** Posted from http://www.teranews.com **

homemade prosciutto - details please?


?modom (palindrome guy) wrote:
> On Sat, 9 Aug 2008 08:14:28 +0200, "Giusi" >
> wrote:
>
>> "modom (palindrome guy)" > ha scritto nel messaggio
>> ...
>>> On Thu, 7 Aug 2008 10:05:26 +0200, "Giusi" >
>>> wrote:
>>>
>>>> La Cucina Italiana, a magazine published here, has produced a
>>>> multi-cultural dictionary of foods for Italians traveling in other
>>>> countries.
>>>> At any rate, I thought it might be ineteresting to see what they say the
>>>> rest of us eat. I know how incorrect similar lists are when made about
>>>> Italy.
>>> I had lunch at an acceptable little Mexican place here in Cow Hill, TX
>>> today with a group that included two new graduate students who only
>>> recently arrived from Italy. They ordered the tacos al pastor on my
>>> recommendation. I was able to show the woman (who was sitting next to me)
>>> that you eat tacos with your hands. Her male companion sat too
>>> far away, and so ate his with a knife and fork. It seemed to work
>>> just fine for him.
>>>
>>> It was a fun lunch. Having them in our tiny town will be a real
>>> treat.
>>>
>>> Tonight we're sharing wine and some of my homemade prosciutto with
>>> them at a friend's house. Sergio's wine hasn't yet arrived from
>>> Italy, so it'll have to be Cow Hill Swill for now.
>> What a great opportunity for all of you! They'll know in the end that
>> Americans do eat real food and you can probably pick up some real info about
>> their regional foods.
>> They must not be Umbrians who catch fire if the eat anything with chilies in
>> it. Where are they from?
>>
> A great opportunity, to be sure. But actually, we have an Italian
> friend here already -- Salvatore, born in Sicily and raised mostly
> near Como. And he's a fine cook.
>
> Laura is from Naples originally, but lived the last 12 years in Rome.
> Sergio is from Rome, I believe, but I'm not sure.
>
> We had two salsas at our table. One was the restaurant's standard red
> sauce with tomatoes, cilantro, and a hint of jalapeno. The other was
> a fiery, salty green concoction that I love, especially on tacos al
> pastor. Sergio appeared to enjoy both.
>
> We gave them some basil (basilico, I was informed) and some rosemary
> from our herb patch, but they really aren't set up to cook yet.
> Tuesday, we're taking them to Dallas to visit the farmers' market
> there and to have lunch at a little international market called
> Jimmy's Fine Foods. They have a lunch service -- sandwiches, mostly.
>
> I was gratified that Sergio and Laura approved of my prosciutto. It's
> the first time I'd tried to make it.
>
> --
> modom
>
> I have long maintained that Texans are not easy to love: we are, like anchovies, an acquired taste.
> -- Molly Ivins
> ** Posted from http://www.teranews.com **

On Sat, 09 Aug 2008 21:02:04 -0500, Shanghai McCoy
> wrote:

>homemade prosciutto - details please?
>
Last fall we bought half a hog from a local farmer. The hog was
raised in a pasture, not a factory. It ate hog chow, I'm sure. But
it also ate bugs and acorns. So the meat is more flavorful. The
butcher cut it into what he believed I wanted, but he didn't know what
he thought he knew. The ham was cut in half, alas.

However, I persevered. D had gotten me a copy of "Charcuterie" by
Bryan Polcyn and Michael Ruhlman a while before our pork purchase. I
followed their recipe for prosciutto using the piece of hog leg that
looked most like a ham.

Basically, I packed the meat with salt and refrigerated it under about
20 pounds of weight (dumbbell in a pan on top of the salted ham) for
one day for each pound of uncured meat. After ten days in the salt
(during which time a lot of moisture was drawn out and a lot of salt
osmosed in), I removed the ham and rinsed and patted it dry.

Next, I layered lard onto all the parts that weren't already coated
with fat, wrapped it in four layers of cheese cloth and hung it to
cure. That presented a problem here in Texas, where the temperature
-- even in winter -- can get too warm. Ruhlman recommends about 55 F,
as I recall. I was able to find one of those wine storage units for
wine collectors to help control the temperature. It was fairly
inexpensive on Overstock.com. I took all the racks out but one and
hung the ham inside. The storage unit has an LED light, but when I
illuminated my hanging ham, it looked like evidence of a horrible
crime. Mostly I kept it dark.

After it had hung in the temperature-controlled environment for about
six months, I unwrapped it and cut into it. It was pretty good. I'd
definitely do it again. Since there are only two of us in the house,
I've had to freeze the majority of the ham after cutting it off the
bone. I used part of the bone last week to make some beans that I
really liked. The rest of the bone is also frozen.

"Charcuterie" is a heluva book, by the way. Many, many excellent
recipes for curing meat. You'll need to get detailed instructions
about how much salt to use and other specifics (like a definite curing
temperature -- I was specific about that when I set up the cooler, but
I don't recall it exactly tonight) if you decide to cure your own
prosciutto. It's one good source. There are others.

It's important also to get a good fresh ham to start with. Pastured
pork is the best. It has flavor, not like the ultra-bland pork from
pig prisons you usually get in US supermarkets. Here's a search
service for organic farmers, etc. that I've found useful:
http://www.eatwellguide.org/i.php?pd=Home

--
modom

I have long maintained that Texans are not easy to love: we are, like anchovies, an acquired taste.
-- Molly Ivins
** Posted from http://www.teranews.com **

"modom (palindrome guy)" > wrote in
:

<snip meat-curing stuff>
The storage unit has an LED light, but when I
> illuminated my hanging ham, it looked like evidence of a horrible
> crime. Mostly I kept it dark.

I rarely laugh out loud at usenet, but this made me do so

Saerah

On Sat, 9 Aug 2008 20:54:29 +0200, "Giusi" >
wrote:

><sf> ha scritto nel messaggio
.. .
>> On Sat, 9 Aug 2008 08:11:05 +0200, "Giusi" >
>> wrote:
>>
>>>Some expat friends and I publish US traditional food recipes from our
>>>various home regions every Friday except in the summer. I have not yet
>>>heard of any Italian actually making any of the recipes, but I have at
>>>least
>>>answered questions about them occasionally.
>>
>> Where do you post the recipes?
>
>Each person publishes her turn on her web page or that of a friend, then the
>others publish links to it. I have a collection of all the recipe links on
>a special page on the blog part of my web site. We've had some surprising
>recipes. Some folks have a very different idea of what traditional means!
>The main thing is that they be able to write the recipe in Italian as well
>as English.
>
What's the URL, Giusi? I'm interested.

Oh, by the way. I made that chicken saltimbocca tonight with oven
roasted new potatoes and steamed green beans with lemon juice drizzled
on them afterward.... no butter or oil. Dessert was diced fresh
peaches and fresh blueberries spooned over french vanilla ice
cream.... or not (over ice cream).

Life is good.

Thanks for your input, it was greatly appreciated.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Sat, 09 Aug 2008 21:02:04 -0500, Shanghai McCoy
> wrote:

>homemade prosciutto - details please?
>

Pffft. Forget the recipe for a moment, I want the details behind your
screen name (nom de plume).


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

Nothing mysterious... simply a Strother Martin character from the movie
'Rooster Cogburn' .... "Shanghai McCoy's the name. Been everwhere.Done
everthin'. Been round the Horn, sailed the Seven Seas. Been all over the
world,and that's how come I know people is just ..so...miserable!"
Now...where's that recipe?

sf wrote:
> On Sat, 09 Aug 2008 21:02:04 -0500, Shanghai McCoy
> > wrote:
>
>> homemade prosciutto - details please?
>>
>
> Pffft. Forget the recipe for a moment, I want the details behind your
> screen name (nom de plume).
>
>

On Sun, 10 Aug 2008 01:22:37 -0500, Shanghai McCoy
> wrote:

>Nothing mysterious... simply a Strother Martin character from the movie
>'Rooster Cogburn' .... "Shanghai McCoy's the name. Been everwhere.Done
>everthin'. Been round the Horn, sailed the Seven Seas. Been all over the
>world,and that's how come I know people is just ..so...miserable!"

LOL! I think I've slept through that movie a few times (not saying
it's bad, just that I was tired). Thanks.

> Now...where's that recipe?

Michael isn't the night owl I can be.... you'll have to wait until
tomorrow.
>
>sf wrote:
>> On Sat, 09 Aug 2008 21:02:04 -0500, Shanghai McCoy
>> > wrote:
>>
>>> homemade prosciutto - details please?
>>>
>>
>> Pffft. Forget the recipe for a moment, I want the details behind your
>> screen name (nom de plume).
>>
>>



--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

<sf> ha scritto nel messaggio
...
> On Sat, 9 Aug 2008 20:54:29 +0200, "Giusi" >
> wrote:
> What's the URL, Giusi? I'm interested.
>
> Oh, by the way. I made that chicken saltimbocca tonight with oven
> roasted new potatoes and steamed green beans with lemon juice drizzled
> on them afterward.... no butter or oil. Dessert was diced fresh
> peaches and fresh blueberries spooned over french vanilla ice
> cream.... or not (over ice cream).
>
> Life is good.
>
> Thanks for your input, it was greatly appreciated.

Una vera cena italiana. It ain't all pasta, but I knew you knew that.

The page of links-- hope it is up to date-- is at:
http://www.judithgreenwood.com/think...erica-recipes/

On Sun, 10 Aug 2008 09:45:53 +0200, "Giusi" >
wrote:

>
>
><sf> ha scritto nel messaggio
.. .
>> On Sat, 9 Aug 2008 20:54:29 +0200, "Giusi" >
>> wrote:
>> What's the URL, Giusi? I'm interested.
>>
<snip>
>
>Una vera cena italiana. It ain't all pasta, but I knew you knew that.
>
>The page of links-- hope it is up to date-- is at:
>http://www.judithgreenwood.com/think...erica-recipes/
>
Thanks for the link. It's interesting to see what expats miss!


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

Shanghai McCoy wrote:

> Nothing mysterious... simply a Strother Martin character from the movie
> 'Rooster Cogburn' .... "Shanghai McCoy's the name. Been everwhere.Done

Whose second film (where he is uncredited) was the noir classic "Asphalt
Jungle". He plays a guy in a police lineup.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

Blinky the Shark wrote:
> Shanghai McCoy wrote:
>
>> Nothing mysterious... simply a Strother Martin character from the movie
>> 'Rooster Cogburn' .... "Shanghai McCoy's the name. Been everwhere.Done
>
> Whose second film (where he is uncredited) was the noir classic "Asphalt
> Jungle". He plays a guy in a police lineup.
>
>
And whose 'Up in Smoke' appearance is still one of the funniest scenes
ever...

http://www.youtube.com/watch?v=0qeU8hRSzQ4

On Sun, 10 Aug 2008 10:38:08 -0700, Blinky the Shark
> wrote:

>Shanghai McCoy wrote:
>
>> Nothing mysterious... simply a Strother Martin character from the movie
>> 'Rooster Cogburn' .... "Shanghai McCoy's the name. Been everwhere.Done
>
>Whose second film (where he is uncredited) was the noir classic "Asphalt
>Jungle". He plays a guy in a police lineup.

It doesn't list Asphalt Jungle, but you might like this site anyway.
http://www.nndb.com/people/671/000025596/
click on the links




--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

Shanghai McCoy wrote:

> Blinky the Shark wrote:
>> Shanghai McCoy wrote:
>>
>>> Nothing mysterious... simply a Strother Martin character from the movie
>>> 'Rooster Cogburn' .... "Shanghai McCoy's the name. Been everwhere.Done
>>
>> Whose second film (where he is uncredited) was the noir classic "Asphalt
>> Jungle". He plays a guy in a police lineup.
>>
>>
> And whose 'Up in Smoke' appearance is still one of the funniest scenes
> ever...

I don't remember the scene, and I don't do youtube on the dialup here.

> http://www.youtube.com/watch?v=0qeU8hRSzQ4
--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

<sf> ha scritto nel messaggio
...
>>
>>The page of links-- hope it is up to date-- is at:
>>http://www.judithgreenwood.com/think...erica-recipes/
>>
> Thanks for the link. It's interesting to see what expats miss!

The list is even narrower than that. We only publish recipes that can be
made here. There are lots of ingredients practically no one would ever find
here, and those we may make because people bring us things, but we don't
publish them unless they are doable.

Giusi wrote:

> <sf> ha scritto nel messaggio
> ...
> > >
> > > The page of links-- hope it is up to date-- is at:
> > >
http://www.judithgreenwood.com/think...erica-recipes/
> > >
> > Thanks for the link. It's interesting to see what expats miss!
>
> The list is even narrower than that. We only publish recipes that
> can be made here. There are lots of ingredients practically no one
> would ever find here, and those we may make because people bring us
> things, but we don't publish them unless they are doable.

What are some of the ingredients which are so difficult to find there?

--
--
Dan Goodman
"I have always depended on the kindness of stranglers."
Tennessee Williams, A Streetcar Named Expire
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"Dan Goodman" > ha scritto nel messaggio
ouse.com...
> Giusi wrote:
>
>> The list is even narrower than that. We only publish recipes that
>> can be made here. There are lots of ingredients practically no one
>> would ever find here, and those we may make because people bring us
>> things, but we don't publish them unless they are doable.
>
> What are some of the ingredients which are so difficult to find there?
> --
> Dan Goodman

Top of the list cheddar cheese, then baking powder that is not in
premeasured packets, buttermilk, confectioner's sugar, vanilla extract,
celery seed, dry mustard, chillies of diverse descriptions, corn tortillas,
and the list can be expanded by every expat who lives here. We can get lots
of wonderful stuff the folks back home can't or else pay a bundle for, but a
lot of real basics to down home cuisine are rare or absent.

Giusi wrote:

> "Dan Goodman" > ha scritto nel messaggio
> ouse.com...
> > Giusi wrote:
> >
> > > The list is even narrower than that. We only publish recipes that
> > > can be made here. There are lots of ingredients practically no
> > > one would ever find here, and those we may make because people
> > > bring us things, but we don't publish them unless they are doable.
> >
> > What are some of the ingredients which are so difficult to find
> > there?
> > --
> > Dan Goodman
>
> Top of the list cheddar cheese, then baking powder that is not in
> premeasured packets, buttermilk, confectioner's sugar, vanilla
> extract, celery seed, dry mustard, chillies of diverse descriptions,
> corn tortillas, and the list can be expanded by every expat who lives
> here. We can get lots of wonderful stuff the folks back home can't
> or else pay a bundle for, but a lot of real basics to down home
> cuisine are rare or absent.

Cheddar? I wouldn't have considered that likely.

Corn tortillas -- is there anything close enough to masa harina that it
could be used to make them?

Thanks.

--
--
Dan Goodman
"I have always depended on the kindness of stranglers."
Tennessee Williams, A Streetcar Named Expire
Journal http://dsgood.livejournal.com
Futures http://clerkfuturist.wordpress.com
Mirror Journal http://dsgood.insanejournal.com
Mirror 2 http://dsgood.wordpress.com
Links http://del.icio.us/dsgood

On Aug 11, 4:41*am, "Giusi" > wrote:
> "Dan Goodman" > ha scritto nel eader.iphouse.com...
>
> > Giusi wrote:
>
> >> The list is even narrower than that. *We only publish recipes that
> >> can be made here. *There are lots of ingredients practically no one
> >> would ever find here, and those we may make because people bring us
> >> things, but we don't publish them unless they are doable.
>
> > What are some of the ingredients which are so difficult to find there?
> > --
> > Dan Goodman
>
> Top of the list cheddar cheese, then baking powder that is not in
> premeasured packets, buttermilk, confectioner's sugar, vanilla extract,
> celery seed, dry mustard, chillies of diverse descriptions, corn tortillas,
> and the list can be expanded by every expat who lives here. *We can get lots
> of wonderful stuff the folks back home can't or else pay a bundle for, but a
> lot of real basics to down home cuisine are rare or absent.

Ahhh, thanks again for your help yesterday concerning powdered sugar.
I don't know if you read the thread any further, but I have been asked
to make the wedding cake there in Trento! This post helps a lot as I
am worried about access to ingredients, tools, etc. I'll have to keep
notes as to what I will need to pack along. Maybe you would be willing
to help me with info that I need??

"Dan Goodman" > ha scritto nel messaggio
ouse.com...
> Giusi wrote:
>
>> "Dan Goodman" > ha scritto nel messaggio
>> ouse.com...
>> > Giusi wrote:
>> >
>> > > The list is even narrower than that. We only publish recipes that
>> > > can be made here. There are lots of ingredients practically no
>> > > one would ever find here, and those we may make because people
>> > > bring us things, but we don't publish them unless they are doable.
>> >
>> > What are some of the ingredients which are so difficult to find
>> > there?
>> > --
>> > Dan Goodman
>>
>> Top of the list cheddar cheese, then baking powder that is not in
>> premeasured packets, buttermilk, confectioner's sugar, vanilla
>> extract, celery seed, dry mustard, chillies of diverse descriptions,
>> corn tortillas, and the list can be expanded by every expat who lives
>> here. We can get lots of wonderful stuff the folks back home can't
>> or else pay a bundle for, but a lot of real basics to down home
>> cuisine are rare or absent.
>
> Cheddar? I wouldn't have considered that likely.
>
> Corn tortillas -- is there anything close enough to masa harina that it
> could be used to make them?

Only if I travel to Rome or Torino and pay a bundle. Nothing works except
slaked maise harina.

"merryb" > ha scritto nel messaggio news:ccaaba7a-0a54

Ahhh, thanks again for your help yesterday concerning powdered sugar.
I don't know if you read the thread any further, but I have been asked
to make the wedding cake there in Trento! This post helps a lot as I
am worried about access to ingredients, tools, etc. I'll have to keep
notes as to what I will need to pack along. Maybe you would be willing
to help me with info that I need??

I don't know Trento enough to be very helpful, but I can give the words.
Get them to acquaint you with someone who works wholesale. There are "like
boxstores" around Italy that carry things for pastry shops and restaurants
(and car mecahnics, etc.) that the rest of us don't have access to-- for
example frozen raspberries on their own. Getting a tax number would not be
worth it to get in there, so you need a "friend." I hear that you can buy
at wholesale large quantities of powdered sugar.

Giusi wrote:

> Ahhh, thanks again for your help yesterday concerning powdered sugar.
> I don't know if you read the thread any further, but I have been asked
> to make the wedding cake there in Trento!

Piazza Duomo a Trento:

http://upload.wikimedia.org/wikipedi...x-Trento01.jpg

= http://tinyurl.com/5b42mq

I don't think of Greek influence in that area, so that leaves that statue
to be of Roman origins. In the Roman pantheon, who the heck is the
equivalent of the Greeks' Neptune? I'm drawing a blank.


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Killing all posts from Google Groups
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Need a new news feed? http://blinkynet.net/comp/newfeed.html

"Blinky the Shark" > ha scritto nel messaggio
news
> Giusi wrote:
>
>> Ahhh, thanks again for your help yesterday concerning powdered sugar.
>> I don't know if you read the thread any further, but I have been asked
>> to make the wedding cake there in Trento!
>
> Piazza Duomo a Trento:
>
> http://upload.wikimedia.org/wikipedi...x-Trento01.jpg
>
> = http://tinyurl.com/5b42mq
>
> I don't think of Greek influence in that area, so that leaves that statue
> to be of Roman origins. In the Roman pantheon, who the heck is the
> equivalent of the Greeks' Neptune? I'm drawing a blank.
>
>
> --
> Blinky

Neptune--Nettuno-- is Roman. Poseidon was the Greek. We don't worship
Nettuno so much these days.

Giusi wrote:

> "Blinky the Shark" > ha scritto nel messaggio
> news
>> Giusi wrote:
>>
>>> Ahhh, thanks again for your help yesterday concerning powdered sugar.
>>> I don't know if you read the thread any further, but I have been asked
>>> to make the wedding cake there in Trento!
>>
>> Piazza Duomo a Trento:
>>
>> http://upload.wikimedia.org/wikipedi...x-Trento01.jpg
>>
>> = http://tinyurl.com/5b42mq
>>
>> I don't think of Greek influence in that area, so that leaves that statue
>> to be of Roman origins. In the Roman pantheon, who the heck is the
>> equivalent of the Greeks' Neptune? I'm drawing a blank.
>>
>>
>> --
>> Blinky
>
> Neptune--Nettuno-- is Roman. Poseidon was the Greek. We don't worship
> Nettuno so much these days.

Oh fer crissakes. I knew that. Duh!

I did Greek drama and archaeology in college, and of course with that
came metric buttloads of the mythology. But it's been a while.

Thanks.


--
Blinky
Killing all posts from Google Groups
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