"Ed Pawlowski" > ha scritto nel messaggio
...
>
> "Giusi" > wrote
>>
>> How often do you eat a traditional multi-course meal at home? And howeasy
>> >> is it to get a traditional multi-course meal in a restaurant near
>> you, one that satisfies you without inducing you to overeat?
>

May I point out that I did not ask the above question, but responded to it.
However, I liked your response to it and found it interesting.

> At home, not very often.
>
> I can get a multi-course meal at many restaurants in Providence, RI and >
> probably some other cities with large Italian population that can
> appreciate such a thing. Most restaurants are looking to turn tables and
> to get > customers to think they are getting a good meal because there is
> plenty of food.
>
> I'm not sure who is the blame, but probably more the diner than the
> servers. > We expect food fast rather than a leisurely meal over a few
> hours. We go to > one Italian restaurant on Tuesdays (they have a special
> menu) and we tell > the server we are not in a hurry. The place is not
> crowded so no one is > held up.
>
> Our lives are so much different in that respect. Here, people go out to
> eat > and are back home by 7:00 PM, no time for more than a single
> platter. In Italy, many restaurants are just opening for the night.
> Incomprehensible > here.

And a great difficulty here for how to help tourists enjoy themselves
without creating some huge problem. Restaurants start to open at 7:30, but
are usually not ready until 8 earliest. The few places that open earlier or
never close are strictly for tourists and are not carefully presenting
Italian food! Nice bars, however, feed you some nibbles with drinks, so last
night we sat in the piazza drinking cocktails (made with wine) and eating
tiny bits of this and that until 8:30 when we could go to a different piazza
and eat our meal. Italian families started to sift in about 9 and as we
left town a free concert was starting and crowds werte enjoying a disco
lesson to "YMCA" with the littlest kids learning the fastest. Yesterday was
a huge holiday here, Ferragosto.

"Victor Sack" > ha scritto nel messaggio
> Goomba > wrote:
>
>> Giusi wrote:
>> >
>> > Of course I haven't. I am in Italy and don't eat Costco anything nor
>> > do I>> > eat bread with pasta.
>> >
>> Yeah... I never quite got that?? It certainly wasn't custom in my
>> house.>> What purpose does it serve to eat starch with starch? <shrug>
>
> Yet, suprisingly, quite a few pasta dishes call for sprinkling with>
> breadcrumbs, much as you would >do with grana cheese.

These are fish pastas and it is always optional and is supposedly to
overcome the impulse to garnish with something. I do have friends who eat
cheese on fish pastas, but the tradition is not to do so.

>And, of course,> pasta with potato filling is not exactly unheard of,
>whether in Italy or> elsewhere.
>

I don't think of that as the same at all. The serving size usually reflects
the relative heaviness of that pasta, and it isn't in practise the same as
eating chunks of bread with a normal sized serving of pasta. OTH,
potato/cheese filled ravioloni with honey and chili pepper sauce is
Paradisaical.

Giusi > wrote:

> "Victor Sack" > ha scritto nel messaggio
> >
> > Yet, suprisingly, quite a few pasta dishes call for sprinkling with>
> > breadcrumbs, much as you would >do with grana cheese.
>
> These are fish pastas and it is always optional and is supposedly to
> overcome the impulse to garnish with something.

Fish is not always involved. For example, the latest (third in all)
recipe collection by the Accademia includes such recipes as busiati col
pesto trapanese (Sicilia), egg pasta with almonds, tomatoes, basil,
garlic, olive oil, breadcrumbs, salt and pepper (breadcrumbs are
spinkled over the finished dish); or bazott (baked tagliolini;
Emilia-Romagna, Faenza), also egg pasta with Parmigiano-Reggiano,
breadcrumbs, and meat broth (breadcrumbs are spinkled on the dish which
is then baked, then broth is added and the dish continues to bake until
the broth has evaporated). Full recipes posted on request.

> I do have friends who eat
> cheese on fish pastas, but the tradition is not to do so.

Do you restrict this to specifically fish pastas, or do you mean
generally fish or seafood with cheese? If the latter, I am still
wondering how wide-spread this tradition is. Back in 2008, in a similar
discussion, I posted a reference to a lot of fish/seafood-with-cheese
recipes from the first Accademia collection, as well as a bunch of
links, some of which still work (see below for an updated list). See
<http://groups.google.com/group/rec.food.cooking/msg/44723f264bd641ef>.

There are quite a few such recipes (posted on request) in the third
collection, too (many from Apulia, in which you seem to be particularly
interested) and, I am sure, also in the second one (which is on the
Accademia Web site and can be easily searched).

Here are the links (some updated) I posted in 2008.

Baccalà alla vicentina (Venetian)
<http://www.baccalaallavicentina.it/it/ricetta.htm>

Anguilla dorata (Emilia Romagna)
<http://www.dalcero.com/pagine_principali/assaggieviaggi_articoli/CULATELLO.HTML>

Cernia ripiena (Umbrian, but also Sicilian)
<http://www.webumbria.it/ricette.pesce/cernia.ripiena.htm>
<http://www.bottegasiciliana.it/cerniaripiena.htm>

Frittata di mitili (Ligurian)
<http://www.ricettetipiche.net/la-ricetta-8-17/ricette-liguria/frittata-di-mitili-o-cozze-.html>

Orata alla pugliese (Apulian)
<http://www.pugliaimprese.it/cnt_articles.php~articolo~~~1240~~categoria~~~98.h tml>

Sarde ripiene (Sicilian)
<http://www.ricettesiciliane.net/index.php?option=com_content&task=view&id=107&Item id=8>

Cozze Ripiene alla spezzina (Ligurian)
<http://serantolaura.altervista.org/CUCINAREG/LIGURIA/COZZE1.HTM>

Cozze ripiene (Latium)
<http://www.ricetteregionalionline.com/archivio-ricette/505.html>

Capesante gratinate (Venetian)
<http://serantolaura.altervista.org/CUCINAREG/VENETO/CAPESANTE1.HTM>

Aguglie al forno (Calabrian)
<http://serantolaura.altervista.org/CUCINAREG/CALABRIA/AGUGLIE1.HTM>

Bavette con tonno alla liparese (Sicilian)
<http://serantolaura.altervista.org/CUCINAREG/SICILIA/BAVETTE1.HTM>

Involtini di pesce spada (Sicilian)
<http://serantolaura.altervista.org/CUCINAREG/SICILIA/INVOLTINI1.HTM>

Acciughe ripiene (Sardinian)
<http://www.ricettetipiche.net/la-ricetta-14-15/ricette-sardegna/acciughe-ripiene.html>

Braciolette di alici (Calabrian)
<http://www.ricetteregionalionline.com/archivio-ricette/284.html>

Involtini di tonno (Calabrian)
<http://www.ricetteregionalionline.com/ricetta/involtini-di-tonno.html>

Totani al forno (Apulian)
<http://www.ricetteregionalionline.com/archivio-ricette/101.html>

Tiella di sardine (Apulian)
<http://www.ricetteregionalionline.com/archivio-ricette/429.html>

Baccalà alla trentina
<http://www.ricetteregionalionline.com/archivio-ricette/473.html>


Victor

On 2010-08-13, Food Snob® > wrote:
> I started wondering about that as I thought that Stouffer's frozen
> lasagna is better than 90% of the "home made" crap people bring to
> potlucks, such as meatballs in a sauce made from grape jelly and Heinz
> chili sauce.
>
> Anyone ever catch anyone else doing it?

At least Stouffer's lasagna is good enough to pull it off. Not all
their line is.

While not a typical potluck dish, Jaunita's Mexican soups are the best
canned soup on the market. I passed it off their canned pasole soup
on my Mexican MIL who's an excellent traditional cook. It's actually
better than her homemade and better than many what many Mexican
restaurants serve.

nb

On Aug 14, 7:25*pm, Pennyaline > wrote:
> On 8/14/2010 16:25, Food Snob® wrote:
>
> > The beef, veal and spinach raviolis they make here in St. Louis are
> > very good. *I usually avoid veal though because here in the USA there
> > is so much animal abuse in the veal production. *I'm all for killing
> > animals and eating them. *Heck, I could happily slaughter them myself,
> > but the veal thing crosses some kind of line...
>
> Wow, are you out of touch.


You are not kidding, those St. Looey "raviolis" are definite trailor
trash....

--
Best
Greg

sf wrote:

> On Sun, 15 Aug 2010 08:13:53 -0400, "Ed Pawlowski"
>
> > wrote:
> > Our lives are so much different in that respect. Here, people go out to eat
> > and are back home by 7:00 PM, no time for more than a single platter. * In
> > Italy, many restaurants are just opening for the night. *Incomprehensible
> > here.
>
> That is so true and it covers more than Italy. *
>
> We wanted to return to a restaurant we'd enjoyed the most on our last
> evening in Paris, but couldn't remember the name. *It was just a
> couple of blocks away from our hotel, so we walked by around 6:30PM to
> see when it was open. *It was completely dark inside and didn't see a
> soul moving around (no signs), so we assumed it was closed for the day
> and left. *We walked past it again around 8:30PM when we were
> surveying dinner menus trying to figure out where to eat and it was
> open! *There were very few people inside when we arrived, but it was
> packed by the time we left a couple of hours later. *
>
> The same sort of thing happened at an Indian restaurant just outside
> of London. *The B&B had recommended it as being popular with the
> locals. *I don't remember what time we went there, but it wasn't dark
> yet. *We were the only customers in the place and we commented to each
> other, wondering how they stayed in business (it was a very pretty,
> formal, restaurant). *By the time we left at 10PM, the place was
> packed (some customers had small children with them and it was obvious
> they knew the staff - so they were regulars). *I have no idea how late
> the restaurant stayed open, but it was just waking up at 10PM.
>
> I could get used to that way of life!


And you wonder why the economies of those places are in the shitter,
lol...

Go to Spain, due to high unemployment it's *really* becoms a "leisure
society"...

:-)


--
Best
Greg

On Wed, 18 Aug 2010 18:14:28 -0700 (PDT), Gregory Morrow
> wrote:

>On Aug 14, 7:25*pm, Pennyaline > wrote:
>> On 8/14/2010 16:25, Food Snob® wrote:
>>
>> > The beef, veal and spinach raviolis they make here in St. Louis are
>> > very good. *I usually avoid veal though because here in the USA there
>> > is so much animal abuse in the veal production. *I'm all for killing
>> > animals and eating them. *Heck, I could happily slaughter them myself,
>> > but the veal thing crosses some kind of line...
>>
>> Wow, are you out of touch.
>
>
>You are not kidding, those St. Looey "raviolis" are definite trailor
>trash....

I'm skeptacle about these 2 recent posts belonging to Morrow, not his
syntax and he doesn't do typos.

On Aug 18, 6:19*pm, Gregory Morrow >
wrote:
> sf wrote:
> > On Sun, 15 Aug 2010 08:13:53 -0400, "Ed Pawlowski"
>
> > > wrote:
> > > Our lives are so much different in that respect. Here, people go out to eat
> > > and are back home by 7:00 PM, no time for more than a single platter. * In
> > > Italy, many restaurants are just opening for the night. *Incomprehensible
> > > here.
>
> > That is so true and it covers more than Italy. *
>
> > We wanted to return to a restaurant we'd enjoyed the most on our last
> > evening in Paris, but couldn't remember the name. *It was just a
> > couple of blocks away from our hotel, so we walked by around 6:30PM to
> > see when it was open. *It was completely dark inside and didn't see a
> > soul moving around (no signs), so we assumed it was closed for the day
> > and left. *We walked past it again around 8:30PM when we were
> > surveying dinner menus trying to figure out where to eat and it was
> > open! *There were very few people inside when we arrived, but it was
> > packed by the time we left a couple of hours later. *
>
> > The same sort of thing happened at an Indian restaurant just outside
> > of London. *The B&B had recommended it as being popular with the
> > locals. *I don't remember what time we went there, but it wasn't dark
> > yet. *We were the only customers in the place and we commented to each
> > other, wondering how they stayed in business (it was a very pretty,
> > formal, restaurant). *By the time we left at 10PM, the place was
> > packed (some customers had small children with them and it was obvious
> > they knew the staff - so they were regulars). *I have no idea how late
> > the restaurant stayed open, but it was just waking up at 10PM.
>
> > I could get used to that way of life!
>
> And you wonder why the economies of those places are in the shitter,
> lol...
>
> Go to Spain, due to high unemployment it's *really* becoms a "leisure
> society"...
>

Greg, wot are you gonna do once Dr. Laura retires?