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Odd origins
Odd food origins welcome -
The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana restaurant. Pork "butt" is actually the shoulder of a pig. |
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zuuum wrote:
> Odd food origins welcome - > > The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana restaurant. > True, but he was an Italian. ;-) -- Steve If the speed of light is 186,000 miles/sec., what's the speed of darkness? |
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zuuum wrote:
> Odd food origins welcome - > > The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana restaurant. > True, but he was an Italian. ;-) -- Steve If the speed of light is 186,000 miles/sec., what's the speed of darkness? |
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zuuum wrote:
> Odd food origins welcome - > > The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana restaurant. > True, but he was an Italian. ;-) -- Steve If the speed of light is 186,000 miles/sec., what's the speed of darkness? |
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"Steve Calvin" > wrote in message ... > zuuum wrote: > > > Odd food origins welcome - > > > > The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana restaurant. > > > > True, but he was an Italian. ;-) > > -- > Steve And his first name was Caesar......... How about Pavlova... Stroganoff Romanoff Ad infinitum Dimitri |
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"Steve Calvin" > wrote in message ... > zuuum wrote: > > > Odd food origins welcome - > > > > The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana restaurant. > > > > True, but he was an Italian. ;-) > > -- > Steve And his first name was Caesar......... How about Pavlova... Stroganoff Romanoff Ad infinitum Dimitri |
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"Steve Calvin" > wrote in message ... > zuuum wrote: > >> Odd food origins welcome - >> >> The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana >> restaurant. >> > > True, but he was an Italian. ;-) > > -- > Steve For the first time I see Caesar Cardini as an Italian transplant living in Tijuana. Thanks for pointing that out. |
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"Steve Calvin" > wrote in message ... > zuuum wrote: > >> Odd food origins welcome - >> >> The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana >> restaurant. >> > > True, but he was an Italian. ;-) > > -- > Steve For the first time I see Caesar Cardini as an Italian transplant living in Tijuana. Thanks for pointing that out. |
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"Steve Calvin" > wrote in message ... > zuuum wrote: > >> Odd food origins welcome - >> >> The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana >> restaurant. >> > > True, but he was an Italian. ;-) > > -- > Steve For the first time I see Caesar Cardini as an Italian transplant living in Tijuana. Thanks for pointing that out. |
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zuuum wrote: > Odd food origins welcome - > > The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana restaurant. And if the Mexican restauranteur's first name was Caesar, what's so odd? -- Alan "I don't think you can win the war on terror." ...George (flip-flop) Bush, 8/30/2004 |
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zuuum wrote: > Odd food origins welcome - > > The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana restaurant. And if the Mexican restauranteur's first name was Caesar, what's so odd? -- Alan "I don't think you can win the war on terror." ...George (flip-flop) Bush, 8/30/2004 |
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On Fri, 10 Sep 2004 04:13:00 GMT, "Dimiri"
> wrote: > > "Steve Calvin" > wrote in message > ... > > zuuum wrote: > > > > > Odd food origins welcome - > > > > > > The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana > restaurant. > > > > > > > True, but he was an Italian. ;-) > > > > -- > > Steve > > And his first name was Caesar......... > > How about Pavlova... > > Stroganoff > Romanoff > How about something Italian, crated by an American chef? Chicken Tetrazzini (serves 6) Ingredients 4 whole chicken breasts 1 pound fresh mushrooms, sliced 1/4 cup butter plus 3 tablespoons 1 tablespoon lemon juice 1/2 teaspoon salt 1 small onion, grated 1/2 pound linguine 3 tablespoons flour 1 teaspoon salt 1/4 teaspoon each of pepper and nutmeg 2 cups chicken broth 1cup heavy cream 1/3 cup sherry 1 jar of pimentos, chopped 1/2 cup chopped green pepper 1/2 cup grated Romano cheese Directions Preheat oven to 375 degrees. Cook chicken in water to cover for about 1 hour or until tender. Cool in broth. Remove meat from bones and cut into bite-size pieces. In a skillet, cook mushrooms in 1/4 cup butter for 5 minutes. Sprinkle with lemon juice and salt; add onion. Cook pasta in boiling water until tender; drain. Melt remaining butter; blend in flour, salt and pepper. Add broth and heavy cream; cook stirring constantly, until thick and smooth. Add sherry. Divide sauce into two parts. Add the chicken to half of the sauce. In the other half, add pasta, mushrooms, pimentos, and green pepper. In a large shallow baking dish, add the pasta mixture; make a hole in the center of the pasta and add the chicken mixture. Sprinkle with cheese and bake for 20 minutes. sf Practice safe eating - always use condiments |
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On Fri, 10 Sep 2004 04:13:00 GMT, "Dimiri"
> wrote: > > "Steve Calvin" > wrote in message > ... > > zuuum wrote: > > > > > Odd food origins welcome - > > > > > > The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana > restaurant. > > > > > > > True, but he was an Italian. ;-) > > > > -- > > Steve > > And his first name was Caesar......... > > How about Pavlova... > > Stroganoff > Romanoff > How about something Italian, crated by an American chef? Chicken Tetrazzini (serves 6) Ingredients 4 whole chicken breasts 1 pound fresh mushrooms, sliced 1/4 cup butter plus 3 tablespoons 1 tablespoon lemon juice 1/2 teaspoon salt 1 small onion, grated 1/2 pound linguine 3 tablespoons flour 1 teaspoon salt 1/4 teaspoon each of pepper and nutmeg 2 cups chicken broth 1cup heavy cream 1/3 cup sherry 1 jar of pimentos, chopped 1/2 cup chopped green pepper 1/2 cup grated Romano cheese Directions Preheat oven to 375 degrees. Cook chicken in water to cover for about 1 hour or until tender. Cool in broth. Remove meat from bones and cut into bite-size pieces. In a skillet, cook mushrooms in 1/4 cup butter for 5 minutes. Sprinkle with lemon juice and salt; add onion. Cook pasta in boiling water until tender; drain. Melt remaining butter; blend in flour, salt and pepper. Add broth and heavy cream; cook stirring constantly, until thick and smooth. Add sherry. Divide sauce into two parts. Add the chicken to half of the sauce. In the other half, add pasta, mushrooms, pimentos, and green pepper. In a large shallow baking dish, add the pasta mixture; make a hole in the center of the pasta and add the chicken mixture. Sprinkle with cheese and bake for 20 minutes. sf Practice safe eating - always use condiments |
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Dimitri responded:
> > > Odd food origins welcome - > > > > > > The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana > restaurant. > > > > > > > True, but he was an Italian. ;-) > > > > -- > > Steve > > And his first name was Caesar......... Actually, his first name was Cesar. But at least when you know the history, the name of the salad makes sense. What sense is there to the name "Danish Pastry," which originated in Vienna? Bob |
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> "Bob" virtualgoth
> What sense is there to the name "Danish >Pastry," which originated in Vienna? That's not true. Many ethnicities have produced a version of *layered* pastry dough, ie.Greek phyllo. Austria produced strudel dough (no yeast), very different from the yeast risen pastry dough produced by the Danes. The Danish are excellent bakers, in my opinion far better than the Austrians. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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> "Bob" virtualgoth
> What sense is there to the name "Danish >Pastry," which originated in Vienna? That's not true. Many ethnicities have produced a version of *layered* pastry dough, ie.Greek phyllo. Austria produced strudel dough (no yeast), very different from the yeast risen pastry dough produced by the Danes. The Danish are excellent bakers, in my opinion far better than the Austrians. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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"Bob" > wrote in message ... > Dimitri responded: > >> > > Odd food origins welcome - >> > > >> > > The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana >> restaurant. >> > > >> > >> > True, but he was an Italian. ;-) >> > >> > -- >> > Steve >> >> And his first name was Caesar......... > > > Actually, his first name was Cesar. But at least when you know the > history, > the name of the salad makes sense. What sense is there to the name > "Danish > Pastry," which originated in Vienna? > > Bob Are you sure? http://members.cox.net/jjschnebel/caesrsal.html Mexican/Spanish Spelling of Caesar http://www.foodreference.com/html/artcaesarsalad.html El Pato Pascual = Donald Duck http://home.att.net/~barataeua/collectf_car_d.htm Dimitri |
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zuuum wrote:
> Odd food origins welcome - > > The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana restaurant. Named after Italian Caesar Cardini who invented it. Julia Child used to eat at his restaurant and knew him when she was young. Spoke warmly about him. > Pork "butt" is actually the shoulder of a pig. "Butt" used to just mean "end." So it's the end of the forequarter. And how about "pate a chou" that has nothing to do with cabbage... Pastorio |
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zuuum wrote:
> Odd food origins welcome - > > The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana restaurant. Named after Italian Caesar Cardini who invented it. Julia Child used to eat at his restaurant and knew him when she was young. Spoke warmly about him. > Pork "butt" is actually the shoulder of a pig. "Butt" used to just mean "end." So it's the end of the forequarter. And how about "pate a chou" that has nothing to do with cabbage... Pastorio |
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zuuum wrote:
> > Odd food origins welcome - > > The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana restaurant. > > Pork "butt" is actually the shoulder of a pig. Okay, I'll play: There's no rabbit in Welsh rabbit; it's cheese. gloria p |
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zuuum wrote:
> > Odd food origins welcome - > > The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana restaurant. > > Pork "butt" is actually the shoulder of a pig. Okay, I'll play: There's no rabbit in Welsh rabbit; it's cheese. gloria p |
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Puester > wrote in
: > zuuum wrote: >> >> Odd food origins welcome - > Okay, I'll play: > > There's no rabbit in Welsh rabbit; it's cheese. And no chicken in chick peas. That one may be funny only if you've watched British TV). -- Robert Englund Bullwinkle: You sure that's the only way? Rocky: Well, if you're going to be a hero, you've got to do stupid things every once in a while. |
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>
>Okay, I'll play: > >There's no rabbit in Welsh rabbit; it's cheese. > > >gloria p The more sophisticated say "Welch Rarebit". Served on toast topped with a poached egg it becomes "Golden Buck". ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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>
>Okay, I'll play: > >There's no rabbit in Welsh rabbit; it's cheese. > > >gloria p The more sophisticated say "Welch Rarebit". Served on toast topped with a poached egg it becomes "Golden Buck". ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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"Puester" > wrote in message
... > zuuum wrote: > > > > Odd food origins welcome - > > > > The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana restaurant. > > > > Pork "butt" is actually the shoulder of a pig. > > > > Okay, I'll play: > > There's no rabbit in Welsh rabbit; it's cheese. > But it's rarebit, not rabbit, isn't it? -- Peter Aitken Remove the crap from my email address before using. |
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"Peter Aitken" > wrote in news:4el0d.3713
: > "Puester" > wrote in message > ... >> zuuum wrote: >> > >> > Odd food origins welcome - >> > >> > The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana > restaurant. >> > >> > Pork "butt" is actually the shoulder of a pig. >> >> >> >> Okay, I'll play: >> >> There's no rabbit in Welsh rabbit; it's cheese. >> > > But it's rarebit, not rabbit, isn't it? > > It should be, but I've seen it spelled both ways on both menus and in cookbooks. -- Wayne in Phoenix unmunge as w-e-b *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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Peter asked:
> > There's no rabbit in Welsh rabbit; it's cheese. > > > > But it's rarebit, not rabbit, isn't it? Its original name was "Welsh rabbit," being a slur on poor Welsh people. The term "rarebit" was coined later in an attempt to make the dish more politically correct (although this was LONG before the PC movement of today). Bob |
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Peter asked:
> > There's no rabbit in Welsh rabbit; it's cheese. > > > > But it's rarebit, not rabbit, isn't it? Its original name was "Welsh rabbit," being a slur on poor Welsh people. The term "rarebit" was coined later in an attempt to make the dish more politically correct (although this was LONG before the PC movement of today). Bob |
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Sheldon wrote:
> What sense is there to the name "Danish > >Pastry," which originated in Vienna? > > That's not true. Many ethnicities have produced a version of *layered* > pastry dough, ie.Greek phyllo. Austria produced strudel dough (no yeast), > very different from the yeast risen pastry dough produced by the Danes. > The Danish are excellent bakers, in my opinion far better than the > Austrians. Just so you know...the Danish term for "Danish pastry" is "wienerbrod," which means "Vienna Bread." From http://www.inu.org/scherzi/200012/entry12.htm: "The Danes stole the idea for Danish pastry from the Viennese (it's a long story, but trust me on this). With Danish honesty and modesty, they give full credit: The Danes call Danish pastry "Vienna bread," or wienerbrod. (Do remember that a W is a V in Germanic and Scandinavian languages.) What do the Viennese call it? I'm told they call it Danish pastry. It doesn't belong to them anymore; someone else perfected it." Bob |
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Sheldon wrote:
> What sense is there to the name "Danish > >Pastry," which originated in Vienna? > > That's not true. Many ethnicities have produced a version of *layered* > pastry dough, ie.Greek phyllo. Austria produced strudel dough (no yeast), > very different from the yeast risen pastry dough produced by the Danes. > The Danish are excellent bakers, in my opinion far better than the > Austrians. Just so you know...the Danish term for "Danish pastry" is "wienerbrod," which means "Vienna Bread." From http://www.inu.org/scherzi/200012/entry12.htm: "The Danes stole the idea for Danish pastry from the Viennese (it's a long story, but trust me on this). With Danish honesty and modesty, they give full credit: The Danes call Danish pastry "Vienna bread," or wienerbrod. (Do remember that a W is a V in Germanic and Scandinavian languages.) What do the Viennese call it? I'm told they call it Danish pastry. It doesn't belong to them anymore; someone else perfected it." Bob |
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Dimitri questioned:
>> Actually, his first name was Cesar. > > Are you sure? > > http://members.cox.net/jjschnebel/caesrsal.html > > Mexican/Spanish Spelling of Caesar > > http://www.foodreference.com/html/artcaesarsalad.html > From the LA Times archives: 2. Cesar Cardini, Creator of Salad, Dies at 60 Los Angeles Times (1886-Current File). Los Angeles, Calif.: Nov 5, 1956. p. 31 (1 page): Cesar Cardini, 60, credited with the invention of the Cesar salad, died Saturday night in Good Samaritan Hospital following a stroke at his home, 8738 Bonner Drive. Mr. Cardini devised the salad while operating the restaurant and hotel which still bears his name in Tijuana. Bob |
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Dimitri questioned:
>> Actually, his first name was Cesar. > > Are you sure? > > http://members.cox.net/jjschnebel/caesrsal.html > > Mexican/Spanish Spelling of Caesar > > http://www.foodreference.com/html/artcaesarsalad.html > From the LA Times archives: 2. Cesar Cardini, Creator of Salad, Dies at 60 Los Angeles Times (1886-Current File). Los Angeles, Calif.: Nov 5, 1956. p. 31 (1 page): Cesar Cardini, 60, credited with the invention of the Cesar salad, died Saturday night in Good Samaritan Hospital following a stroke at his home, 8738 Bonner Drive. Mr. Cardini devised the salad while operating the restaurant and hotel which still bears his name in Tijuana. Bob |
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>"Bob" virtualgoth writes:
> >Sheldon wrote: > >> What sense is there to the name "Danish >> >Pastry," which originated in Vienna? >> >> That's not true. Many ethnicities have produced a version of *layered* >> pastry dough, ie.Greek phyllo. Austria produced strudel dough (no yeast), >> very different from the yeast risen pastry dough produced by the Danes. >> The Danish are excellent bakers, in my opinion far better than the >> Austrians. > >Just so you know...the Danish term for "Danish pastry" is "wienerbrod," >which means "Vienna Bread." > >From http://www.inu.org/scherzi/200012/entry12.htm: > >"The Danes stole the idea for Danish pastry from the Viennese (it's a long >story, but trust me on this). With Danish honesty and modesty, they give >full credit: The Danes call Danish pastry "Vienna bread," or wienerbrod. (Do >remember that a W is a V in Germanic and Scandinavian languages.) What do >the Viennese call it? I'm told they call it Danish pastry. It doesn't belong >to them anymore; someone else perfected it." You're going to have to come up with better references than a fercocktah URL that won't work. And I suppose the Greeks stole phyllo from teh Austrians too. Danish pastry dough is essentially sweet dough, a yeast dough. Austrian strudrl dough contains no yeast, relies entirely on steam pockets to cause it to flake. You want an Austrian flake, try Arrrrnold... he's fulla dough too. hehe ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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>"Bob" virtualgoth writes:
> >Sheldon wrote: > >> What sense is there to the name "Danish >> >Pastry," which originated in Vienna? >> >> That's not true. Many ethnicities have produced a version of *layered* >> pastry dough, ie.Greek phyllo. Austria produced strudel dough (no yeast), >> very different from the yeast risen pastry dough produced by the Danes. >> The Danish are excellent bakers, in my opinion far better than the >> Austrians. > >Just so you know...the Danish term for "Danish pastry" is "wienerbrod," >which means "Vienna Bread." > >From http://www.inu.org/scherzi/200012/entry12.htm: > >"The Danes stole the idea for Danish pastry from the Viennese (it's a long >story, but trust me on this). With Danish honesty and modesty, they give >full credit: The Danes call Danish pastry "Vienna bread," or wienerbrod. (Do >remember that a W is a V in Germanic and Scandinavian languages.) What do >the Viennese call it? I'm told they call it Danish pastry. It doesn't belong >to them anymore; someone else perfected it." You're going to have to come up with better references than a fercocktah URL that won't work. And I suppose the Greeks stole phyllo from teh Austrians too. Danish pastry dough is essentially sweet dough, a yeast dough. Austrian strudrl dough contains no yeast, relies entirely on steam pockets to cause it to flake. You want an Austrian flake, try Arrrrnold... he's fulla dough too. hehe ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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Sheldon wrote:
> You're going to have to come up with better references than a fercocktah URL > that won't work. Hm. Weird, it worked for me. Must be a problem with your ISP. :-) What references have YOU provided as to the origins of Danish pastry? > Danish pastry dough is essentially sweet dough, a yeast dough. Austrian > strudrl dough contains no yeast, relies entirely on steam pockets to cause it > to flake. What you write above is correct, except that Danish pastry has layers of yeasted dough with butter separating the layers. It's similar to croissant dough in that respect. But who says Danish pastry is descended from strudel dough? Surely you aren't claiming that Austrian bakers *only* make strudel dough! And who says it was the Danes who first rolled butter into sweet yeasted dough? If you Google for "danish pastry vienna" you come up with a host of URL's, some of which point to a baker's strike in Denmark sometime around the 1840's, when bakers from Vienna were recruited to take their place. These scabs (although the union terms "strike" and "scab" didn't come into use for something like a hundred years) allegedly were the inventors of Danish pastry. Bob |
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Sheldon wrote:
> You're going to have to come up with better references than a fercocktah URL > that won't work. Hm. Weird, it worked for me. Must be a problem with your ISP. :-) What references have YOU provided as to the origins of Danish pastry? > Danish pastry dough is essentially sweet dough, a yeast dough. Austrian > strudrl dough contains no yeast, relies entirely on steam pockets to cause it > to flake. What you write above is correct, except that Danish pastry has layers of yeasted dough with butter separating the layers. It's similar to croissant dough in that respect. But who says Danish pastry is descended from strudel dough? Surely you aren't claiming that Austrian bakers *only* make strudel dough! And who says it was the Danes who first rolled butter into sweet yeasted dough? If you Google for "danish pastry vienna" you come up with a host of URL's, some of which point to a baker's strike in Denmark sometime around the 1840's, when bakers from Vienna were recruited to take their place. These scabs (although the union terms "strike" and "scab" didn't come into use for something like a hundred years) allegedly were the inventors of Danish pastry. Bob |
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previously in rfc, "zuuum" > wrote:
> Odd food origins welcome - > > The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana > restaurant. I find this hard to believe, but when we were on a tour of Yale this summer looking at colleges for my son, the tour guide told us that the hamburger was invented in New Haven! Supposedly you get kicked out of the restaurant if you ask for ketchup.  A quick search online shows quite a few different claims of the hamburger creation.... -Claudia > > Pork "butt" is actually the shoulder of a pig. > > > |
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previously in rfc, "zuuum" > wrote:
> Odd food origins welcome - > > The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana > restaurant. I find this hard to believe, but when we were on a tour of Yale this summer looking at colleges for my son, the tour guide told us that the hamburger was invented in New Haven! Supposedly you get kicked out of the restaurant if you ask for ketchup. A quick search online shows quite a few different claims of the hamburger creation.... -Claudia > > Pork "butt" is actually the shoulder of a pig. > > > |
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"Bob" > wrote in message ... > Dimitri questioned: > >>> Actually, his first name was Cesar. >> >> Are you sure? >> >> http://members.cox.net/jjschnebel/caesrsal.html >> >> Mexican/Spanish Spelling of Caesar >> >> http://www.foodreference.com/html/artcaesarsalad.html >> > > From the LA Times archives: > > 2. Cesar Cardini, Creator of Salad, Dies at 60 > Los Angeles Times (1886-Current File). Los Angeles, Calif.: Nov 5, 1956. > p. > 31 (1 page): > Cesar Cardini, 60, credited with the invention of the Cesar salad, died > Saturday night in Good Samaritan Hospital following a stroke at his home, > 8738 Bonner Drive. > Mr. Cardini devised the salad while operating the restaurant and hotel > which still bears his name in Tijuana. And the LA times is ALWAYS correct.. http://whatscookingamerica.net/History/SaladHistory.htm http://www.sierrawineguide.com/Food/Caesar.htm http://home.howstuffworks.com/question515.htm http://www.mexicofile.com/caesarsalad.htm Dimitri |
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