I have a houseguest who is British and who is a foodie and a good cook. He made his bolognese for us. The recipe he uses as a guideline is one from the BBC. This recipe does not call for any milk or cream. I know there are different schools of thought about this, especially if you are a fan of Marcella.

http://www.bbc.co.uk/food/recipes/be...hettibol_89567.

He left out the chicken livers in this batch. It was excellent, great flavor. It was served over a fresh red pepper linguini. He took the picture after he had sprinkled his with some sea salt.

It was a yummy dinner and I didn't miss the milk at all.

https://picasaweb.google.com/Sitara8...27605449770290

On 6/20/2016 4:56 PM, ImStillMags wrote:
> I have a houseguest who is British and who is a foodie and a good cook. He made his bolognese for us. The recipe he uses as a guideline is one from the BBC. This recipe does not call for any milk or cream. I know there are different schools of thought about this, especially if you are a fan of Marcella.
>
> http://www.bbc.co.uk/food/recipes/be...hettibol_89567.
>
> He left out the chicken livers in this batch. It was excellent, great flavor. It was served over a fresh red pepper linguini. He took the picture after he had sprinkled his with some sea salt.
>
> It was a yummy dinner and I didn't miss the milk at all.
>
> https://picasaweb.google.com/Sitara8...27605449770290
>

it looks good, like a typical meat sauce for pasta. But without the
milk, it is not Bolognese. Why not just call it what it is?

On Monday, June 20, 2016 at 5:13:05 PM UTC-7, Taxed and Spent wrote:
> On 6/20/2016 4:56 PM, ImStillMags wrote:
> > I have a houseguest who is British and who is a foodie and a good cook. He made his bolognese for us. The recipe he uses as a guideline is one from the BBC. This recipe does not call for any milk or cream. I know there are different schools of thought about this, especially if you are a fan of Marcella.
> >
> > http://www.bbc.co.uk/food/recipes/be...hettibol_89567.
> >
> > He left out the chicken livers in this batch. It was excellent, great flavor. It was served over a fresh red pepper linguini. He took the picture after he had sprinkled his with some sea salt.
> >
> > It was a yummy dinner and I didn't miss the milk at all.
> >
> > https://picasaweb.google.com/Sitara8...27605449770290
> >
>
> it looks good, like a typical meat sauce for pasta. But without the
> milk, it is not Bolognese. Why not just call it what it is?

You would have to ask the BBC contributor that. Evidently you can call it bolognese without milk.

On Monday, June 20, 2016 at 5:33:09 PM UTC-7, ImStillMags wrote:
> On Monday, June 20, 2016 at 5:13:05 PM UTC-7, Taxed and Spent wrote:
> > On 6/20/2016 4:56 PM, ImStillMags wrote:
> > > I have a houseguest who is British and who is a foodie and a good cook. He made his bolognese for us. The recipe he uses as a guideline is one from the BBC. This recipe does not call for any milk or cream. I know there are different schools of thought about this, especially if you are a fan of Marcella.
> > >
> > > http://www.bbc.co.uk/food/recipes/be...hettibol_89567.
> > >
> > > He left out the chicken livers in this batch. It was excellent, great flavor. It was served over a fresh red pepper linguini. He took the picture after he had sprinkled his with some sea salt.
> > >
> > > It was a yummy dinner and I didn't miss the milk at all.
> > >
> > > https://picasaweb.google.com/Sitara8...27605449770290
> > >
> >
> > it looks good, like a typical meat sauce for pasta. But without the
> > milk, it is not Bolognese. Why not just call it what it is?
>
> You would have to ask the BBC contributor that. Evidently you can call it bolognese without milk.

He baked it in the oven for about 3 hours and it follows more this methodology than Marcellas.

http://www.seriouseats.com/2014/12/t...ce-recipe.html

"ImStillMags" > wrote in message
...
I have a houseguest who is British and who is a foodie and a good cook. He
made his bolognese for us. The recipe he uses as a guideline is one from
the BBC. This recipe does not call for any milk or cream. I know there
are different schools of thought about this, especially if you are a fan of
Marcella.

http://www.bbc.co.uk/food/recipes/be...hettibol_89567.

He left out the chicken livers in this batch. It was excellent, great
flavor. It was served over a fresh red pepper linguini. He took the
picture after he had sprinkled his with some sea salt.

It was a yummy dinner and I didn't miss the milk at all.

https://picasaweb.google.com/Sitara8...27605449770290

I don't have a name for my sauce but that is pretty much how I make it,
minus the livers and I usually don't add wine. The vegetables may vary too.
Pasta for me is rarely a planned meal but something I can throw together
from what I already have. I don't keep a lot of meat in the house but most
of the time I have ground beef.

On Mon, 20 Jun 2016 16:56:38 -0700 (PDT), ImStillMags
> wrote:

> I have a houseguest who is British and who is a foodie and a good cook. He made his bolognese for us. The recipe he uses as a guideline is one from the BBC. This recipe does not call for any milk or cream. I know there are different schools of thought about this, especially if you are a fan of Marcella.
>
> http://www.bbc.co.uk/food/recipes/be...hettibol_89567.
>
> He left out the chicken livers in this batch. It was excellent, great flavor. It was served over a fresh red pepper linguini. He took the picture after he had sprinkled his with some sea salt.
>
> It was a yummy dinner and I didn't miss the milk at all.
>
> https://picasaweb.google.com/Sitara8...27605449770290

Without milk, it's a ragu.

--

sf

"ImStillMags" > wrote in message
...
On Monday, June 20, 2016 at 5:13:05 PM UTC-7, Taxed and Spent wrote:
> On 6/20/2016 4:56 PM, ImStillMags wrote:
> > I have a houseguest who is British and who is a foodie and a good cook.
> > He made his bolognese for us. The recipe he uses as a guideline is one
> > from the BBC. This recipe does not call for any milk or cream. I know
> > there are different schools of thought about this, especially if you are
> > a fan of Marcella.
> >
> > http://www.bbc.co.uk/food/recipes/be...hettibol_89567.
> >
> > He left out the chicken livers in this batch. It was excellent, great
> > flavor. It was served over a fresh red pepper linguini. He took the
> > picture after he had sprinkled his with some sea salt.
> >
> > It was a yummy dinner and I didn't miss the milk at all.
> >
> > https://picasaweb.google.com/Sitara8...27605449770290
> >
>
> it looks good, like a typical meat sauce for pasta. But without the
> milk, it is not Bolognese. Why not just call it what it is?

You would have to ask the BBC contributor that. Evidently you can call it
bolognese without milk.

No milk in this one:

http://allrecipes.com/recipe/18443/bolognese-sauce/

Or this one but there is Parm.:

http://www.foodnetwork.com/recipes/a...se-recipe.html

Or this:

http://allrecipes.com/recipe/217378/...tti-bolognese/

There appears to be plenty of recipes with no milk or cream.

On Mon, 20 Jun 2016 20:46:26 -0700, "Julie Bove"
> wrote:

>No milk in this one:
>
>http://allrecipes.com/recipe/18443/bolognese-sauce/
>
>Or this one but there is Parm.:
>
>http://www.foodnetwork.com/recipes/a...se-recipe.html
>
>Or this:
>
>http://allrecipes.com/recipe/217378/...tti-bolognese/
>
>There appears to be plenty of recipes with no milk or cream.

Yep. I laugh at the idea of an 'authentic' Spaghetti Bol recipe.

"ImStillMags" > wrote in message
...
> I have a houseguest who is British and who is a foodie and a good cook.
> He made his bolognese for us. The recipe he uses as a guideline is one
> from the BBC. This recipe does not call for any milk or cream. I know
> there are different schools of thought about this, especially if you are a
> fan of Marcella.
>
> http://www.bbc.co.uk/food/recipes/be...hettibol_89567.
>
> He left out the chicken livers in this batch. It was excellent, great
> flavor. It was served over a fresh red pepper linguini. He took the
> picture after he had sprinkled his with some sea salt.
>
> It was a yummy dinner and I didn't miss the milk at all.
>
> https://picasaweb.google.com/Sitara8...27605449770290

I have never put milk in mine either and I was taught by an Italian many
years ago. It has to be remembered though that different areas in Italy
cook very differently and the area my friend came from didn't use milk or
cream in it.



--
http://www.helpforheroes.org.uk/shop/

On 2016-06-20, ImStillMags > wrote:


> This recipe does not call for any milk or cream. I know there are
> different schools of thought about this..........

News to me. I've NEVER heard of using any kinda moo juice in a
Bolognese sauce. 8|

nb

On 6/21/2016 6:44 AM, notbob wrote:
> On 2016-06-20, ImStillMags > wrote:
>
>
>> This recipe does not call for any milk or cream. I know there are
>> different schools of thought about this..........
>
> News to me. I've NEVER heard of using any kinda moo juice in a
> Bolognese sauce. 8|
>
> nb
>
>

That is because names mean nothing anymore. A shame.

On 2016-06-21 9:46 AM, Taxed and Spent wrote:
> On 6/21/2016 6:44 AM, notbob wrote:
>> On 2016-06-20, ImStillMags > wrote:
>>
>>
>>> This recipe does not call for any milk or cream. I know there are
>>> different schools of thought about this..........
>>
>> News to me. I've NEVER heard of using any kinda moo juice in a
>> Bolognese sauce. 8|
>>
>> nb
>>
>>
>
> That is because names mean nothing anymore. A shame.


Serve it in a martini glass and is a Bolognetini.

On Tue, 21 Jun 2016 14:34:44 +0100, "Ophelia" >
wrote:

>
>
> "ImStillMags" > wrote in message
> ...
> > I have a houseguest who is British and who is a foodie and a good cook.
> > He made his bolognese for us. The recipe he uses as a guideline is one
> > from the BBC. This recipe does not call for any milk or cream. I know
> > there are different schools of thought about this, especially if you are a
> > fan of Marcella.
> >
> > http://www.bbc.co.uk/food/recipes/be...hettibol_89567.
> >
> > He left out the chicken livers in this batch. It was excellent, great
> > flavor. It was served over a fresh red pepper linguini. He took the
> > picture after he had sprinkled his with some sea salt.
> >
> > It was a yummy dinner and I didn't miss the milk at all.
> >
> > https://picasaweb.google.com/Sitara8...27605449770290
>
> I have never put milk in mine either and I was taught by an Italian many
> years ago. It has to be remembered though that different areas in Italy
> cook very differently and the area my friend came from didn't use milk or
> cream in it.

Do you put chicken liver in it?

--

sf

On Tue, 21 Jun 2016 06:46:03 -0700, Taxed and Spent
> wrote:

> On 6/21/2016 6:44 AM, notbob wrote:
> > On 2016-06-20, ImStillMags > wrote:
> >
> >
> >> This recipe does not call for any milk or cream. I know there are
> >> different schools of thought about this..........
> >
> > News to me. I've NEVER heard of using any kinda moo juice in a
> > Bolognese sauce. 8|
> >
> > nb
> >
> >
>
> That is because names mean nothing anymore. A shame.

I agree, especially when it comes to Bolognese. No milk - it's just a
ragu, not a Bolognese style ragu. The people who call it Bolognese
apparently don't know that Bolognese means it's from Bologna... or
they simply don't give a flip.

The official recipe
https://culinariaitalia.wordpress.co...hentic-recipe/

Mario Batali's recipe
http://www.foodnetwork.com/recipes/m...e-recipe2.html

--

sf

On 6/21/2016 6:34 AM, Ophelia wrote:
>
>
> "ImStillMags" > wrote in message
> ...
>> I have a houseguest who is British and who is a foodie and a good
>> cook. He made his bolognese for us. The recipe he uses as a guideline
>> is one from the BBC. This recipe does not call for any milk or
>> cream. I know there are different schools of thought about this,
>> especially if you are a fan of Marcella.
>>
>> http://www.bbc.co.uk/food/recipes/be...hettibol_89567.
>>
>> He left out the chicken livers in this batch. It was excellent,
>> great flavor. It was served over a fresh red pepper linguini. He
>> took the picture after he had sprinkled his with some sea salt.
>>
>> It was a yummy dinner and I didn't miss the milk at all.
>>
>> https://picasaweb.google.com/Sitara8...27605449770290
>>
>
> I have never put milk in mine either and I was taught by an Italian many
> years ago. It has to be remembered though that different areas in Italy
> cook very differently and the area my friend came from didn't use milk
> or cream in it.
>
>
>


While the different regions of Italy cook differently, it has been my
experience that they do not misname things. Risotto Milanese is a
specific type of dish - you don't just call any risotto by that name.
Likewise with Bolognese sauce. We never used milk or cream, and we did
use garlic, in our meat sauce ("gravy"). But we never called it
Bolognese sauce.

"Taxed and Spent" > wrote in message
...
> On 6/21/2016 6:34 AM, Ophelia wrote:
>>
>>
>> "ImStillMags" > wrote in message
>> ...
>>> I have a houseguest who is British and who is a foodie and a good
>>> cook. He made his bolognese for us. The recipe he uses as a guideline
>>> is one from the BBC. This recipe does not call for any milk or
>>> cream. I know there are different schools of thought about this,
>>> especially if you are a fan of Marcella.
>>>
>>> http://www.bbc.co.uk/food/recipes/be...hettibol_89567.
>>>
>>> He left out the chicken livers in this batch. It was excellent,
>>> great flavor. It was served over a fresh red pepper linguini. He
>>> took the picture after he had sprinkled his with some sea salt.
>>>
>>> It was a yummy dinner and I didn't miss the milk at all.
>>>
>>> https://picasaweb.google.com/Sitara8...27605449770290
>>>
>>
>> I have never put milk in mine either and I was taught by an Italian many
>> years ago. It has to be remembered though that different areas in Italy
>> cook very differently and the area my friend came from didn't use milk
>> or cream in it.
>>
>>
>>
>
>
> While the different regions of Italy cook differently, it has been my
> experience that they do not misname things. Risotto Milanese is a
> specific type of dish - you don't just call any risotto by that name.
> Likewise with Bolognese sauce. We never used milk or cream, and we did use
> garlic, in our meat sauce ("gravy"). But we never called it Bolognese
> sauce.

*shrug* They can call stuff whatever they want There are no medals for
it nor any fines)



--
http://www.helpforheroes.org.uk/shop/

"sf" > wrote in message
...
> On Tue, 21 Jun 2016 06:46:03 -0700, Taxed and Spent
> > wrote:
>
>> On 6/21/2016 6:44 AM, notbob wrote:
>> > On 2016-06-20, ImStillMags > wrote:
>> >
>> >
>> >> This recipe does not call for any milk or cream. I know there are
>> >> different schools of thought about this..........
>> >
>> > News to me. I've NEVER heard of using any kinda moo juice in a
>> > Bolognese sauce. 8|
>> >
>> > nb
>> >
>> >
>>
>> That is because names mean nothing anymore. A shame.
>
> I agree, especially when it comes to Bolognese. No milk - it's just a
> ragu, not a Bolognese style ragu. The people who call it Bolognese
> apparently don't know that Bolognese means it's from Bologna... or
> they simply don't give a flip.
>
> The official recipe
> https://culinariaitalia.wordpress.co...hentic-recipe/
>
> Mario Batali's recipe
> http://www.foodnetwork.com/recipes/m...e-recipe2.html

Really, when it comes down to it, people will make what they prefer and
'real' names don't mean much


--
http://www.helpforheroes.org.uk/shop/

"sf" > wrote in message
news
> On Tue, 21 Jun 2016 14:34:44 +0100, "Ophelia" >
> wrote:
>
>>
>>
>> "ImStillMags" > wrote in message
>> ...
>> > I have a houseguest who is British and who is a foodie and a good cook.
>> > He made his bolognese for us. The recipe he uses as a guideline is one
>> > from the BBC. This recipe does not call for any milk or cream. I
>> > know
>> > there are different schools of thought about this, especially if you
>> > are a
>> > fan of Marcella.
>> >
>> > http://www.bbc.co.uk/food/recipes/be...hettibol_89567.
>> >
>> > He left out the chicken livers in this batch. It was excellent, great
>> > flavor. It was served over a fresh red pepper linguini. He took the
>> > picture after he had sprinkled his with some sea salt.
>> >
>> > It was a yummy dinner and I didn't miss the milk at all.
>> >
>> > https://picasaweb.google.com/Sitara8...27605449770290
>>
>> I have never put milk in mine either and I was taught by an Italian many
>> years ago. It has to be remembered though that different areas in Italy
>> cook very differently and the area my friend came from didn't use milk or
>> cream in it.
>
> Do you put chicken liver in it?

Nope!

--
http://www.helpforheroes.org.uk/shop/

On 6/21/2016 9:27 AM, Ophelia wrote:
>
>
> "Taxed and Spent" > wrote in message
> ...
>> On 6/21/2016 6:34 AM, Ophelia wrote:
>>>
>>>
>>> "ImStillMags" > wrote in message
>>> ...
>>>> I have a houseguest who is British and who is a foodie and a good
>>>> cook. He made his bolognese for us. The recipe he uses as a guideline
>>>> is one from the BBC. This recipe does not call for any milk or
>>>> cream. I know there are different schools of thought about this,
>>>> especially if you are a fan of Marcella.
>>>>
>>>> http://www.bbc.co.uk/food/recipes/be...hettibol_89567.
>>>>
>>>> He left out the chicken livers in this batch. It was excellent,
>>>> great flavor. It was served over a fresh red pepper linguini. He
>>>> took the picture after he had sprinkled his with some sea salt.
>>>>
>>>> It was a yummy dinner and I didn't miss the milk at all.
>>>>
>>>> https://picasaweb.google.com/Sitara8...27605449770290
>>>>
>>>>
>>>
>>> I have never put milk in mine either and I was taught by an Italian many
>>> years ago. It has to be remembered though that different areas in Italy
>>> cook very differently and the area my friend came from didn't use milk
>>> or cream in it.
>>>
>>>
>>>
>>
>>
>> While the different regions of Italy cook differently, it has been my
>> experience that they do not misname things. Risotto Milanese is a
>> specific type of dish - you don't just call any risotto by that name.
>> Likewise with Bolognese sauce. We never used milk or cream, and we did
>> use
>> garlic, in our meat sauce ("gravy"). But we never called it Bolognese
>> sauce.
>
> *shrug* They can call stuff whatever they want There are no medals for
> it nor any fines)
>
>
>

That all depends. Europe, Italy included, is big on Trademark Law in
these matters. And I stand by my comment that, in my experience, they
tend to call thing specific names and do not *******ize.

On Tue, 21 Jun 2016 11:11:18 -0400, Dave Smith
> wrote:

> On 2016-06-21 9:46 AM, Taxed and Spent wrote:
> > On 6/21/2016 6:44 AM, notbob wrote:
> >> On 2016-06-20, ImStillMags > wrote:
> >>
> >>
> >>> This recipe does not call for any milk or cream. I know there are
> >>> different schools of thought about this..........
> >>
> >> News to me. I've NEVER heard of using any kinda moo juice in a
> >> Bolognese sauce. 8|
> >>
> >> nb
> >>
> >>
> >
> > That is because names mean nothing anymore. A shame.
>
>
> Serve it in a martini glass and is a Bolognetini.

At least they won't call it a Bolognese martini.

--

sf

"Taxed and Spent" > wrote in message
...
> On 6/21/2016 9:27 AM, Ophelia wrote:
>>
>>
>> "Taxed and Spent" > wrote in message
>> ...
>>> On 6/21/2016 6:34 AM, Ophelia wrote:
>>>>
>>>>
>>>> "ImStillMags" > wrote in message
>>>> ...
>>>>> I have a houseguest who is British and who is a foodie and a good
>>>>> cook. He made his bolognese for us. The recipe he uses as a guideline
>>>>> is one from the BBC. This recipe does not call for any milk or
>>>>> cream. I know there are different schools of thought about this,
>>>>> especially if you are a fan of Marcella.
>>>>>
>>>>> http://www.bbc.co.uk/food/recipes/be...hettibol_89567.
>>>>>
>>>>> He left out the chicken livers in this batch. It was excellent,
>>>>> great flavor. It was served over a fresh red pepper linguini. He
>>>>> took the picture after he had sprinkled his with some sea salt.
>>>>>
>>>>> It was a yummy dinner and I didn't miss the milk at all.
>>>>>
>>>>> https://picasaweb.google.com/Sitara8...27605449770290
>>>>>
>>>>>
>>>>
>>>> I have never put milk in mine either and I was taught by an Italian
>>>> many
>>>> years ago. It has to be remembered though that different areas in
>>>> Italy
>>>> cook very differently and the area my friend came from didn't use milk
>>>> or cream in it.
>>>>
>>>>
>>>>
>>>
>>>
>>> While the different regions of Italy cook differently, it has been my
>>> experience that they do not misname things. Risotto Milanese is a
>>> specific type of dish - you don't just call any risotto by that name.
>>> Likewise with Bolognese sauce. We never used milk or cream, and we did
>>> use
>>> garlic, in our meat sauce ("gravy"). But we never called it Bolognese
>>> sauce.
>>
>> *shrug* They can call stuff whatever they want There are no medals
>> for
>> it nor any fines)
>>
>>
>>
>
> That all depends. Europe, Italy included, is big on Trademark Law in
> these matters. And I stand by my comment that, in my experience, they
> tend to call thing specific names and do not *******ize.

They have no laws in my kitchen!

--
http://www.helpforheroes.org.uk/shop/

On 2016-06-21 12:38 PM, sf wrote:
> On Tue, 21 Jun 2016 11:11:18 -0400, Dave Smith
> > wrote:
>
>> On 2016-06-21 9:46 AM, Taxed and Spent wrote:
>>> On 6/21/2016 6:44 AM, notbob wrote:
>>>> On 2016-06-20, ImStillMags > wrote:
>>>>
>>>>
>>>>> This recipe does not call for any milk or cream. I know there are
>>>>> different schools of thought about this..........
>>>>
>>>> News to me. I've NEVER heard of using any kinda moo juice in a
>>>> Bolognese sauce. 8|
>>>>
>>>> nb
>>>>
>>>>
>>>
>>> That is because names mean nothing anymore. A shame.
>>
>>
>> Serve it in a martini glass and is a Bolognetini.
>
> At least they won't call it a Bolognese martini.
>

The might.

On 6/21/2016 10:16 AM, Ophelia wrote:
>
>
> "Taxed and Spent" > wrote in message
> ...
>> On 6/21/2016 9:27 AM, Ophelia wrote:
>>>
>>>
>>> "Taxed and Spent" > wrote in message
>>> ...
>>>> On 6/21/2016 6:34 AM, Ophelia wrote:
>>>>>
>>>>>
>>>>> "ImStillMags" > wrote in message
>>>>> ...
>>>>>> I have a houseguest who is British and who is a foodie and a good
>>>>>> cook. He made his bolognese for us. The recipe he uses as a
>>>>>> guideline
>>>>>> is one from the BBC. This recipe does not call for any milk or
>>>>>> cream. I know there are different schools of thought about this,
>>>>>> especially if you are a fan of Marcella.
>>>>>>
>>>>>> http://www.bbc.co.uk/food/recipes/be...hettibol_89567.
>>>>>>
>>>>>> He left out the chicken livers in this batch. It was excellent,
>>>>>> great flavor. It was served over a fresh red pepper linguini. He
>>>>>> took the picture after he had sprinkled his with some sea salt.
>>>>>>
>>>>>> It was a yummy dinner and I didn't miss the milk at all.
>>>>>>
>>>>>> https://picasaweb.google.com/Sitara8...27605449770290
>>>>>>
>>>>>>
>>>>>>
>>>>>
>>>>> I have never put milk in mine either and I was taught by an Italian
>>>>> many
>>>>> years ago. It has to be remembered though that different areas in
>>>>> Italy
>>>>> cook very differently and the area my friend came from didn't use milk
>>>>> or cream in it.
>>>>>
>>>>>
>>>>>
>>>>
>>>>
>>>> While the different regions of Italy cook differently, it has been my
>>>> experience that they do not misname things. Risotto Milanese is a
>>>> specific type of dish - you don't just call any risotto by that name.
>>>> Likewise with Bolognese sauce. We never used milk or cream, and we did
>>>> use
>>>> garlic, in our meat sauce ("gravy"). But we never called it Bolognese
>>>> sauce.
>>>
>>> *shrug* They can call stuff whatever they want There are no
>>> medals for
>>> it nor any fines)
>>>
>>>
>>>
>>
>> That all depends. Europe, Italy included, is big on Trademark Law in
>> these matters. And I stand by my comment that, in my experience, they
>> tend to call thing specific names and do not *******ize.
>
> They have no laws in my kitchen!
>

I have never cooked in a woman's kitchen that didn't have plenty of HER
laws!

On 21/06/2016 10:28 AM, Ophelia wrote:
>
>
> "sf" > wrote in message
> ...
>> On Tue, 21 Jun 2016 06:46:03 -0700, Taxed and Spent
>> > wrote:
>>
>>> On 6/21/2016 6:44 AM, notbob wrote:
>>> > On 2016-06-20, ImStillMags > wrote:
>>> >
>>> >
>>> >> This recipe does not call for any milk or cream. I know there are
>>> >> different schools of thought about this..........
>>> >
>>> > News to me. I've NEVER heard of using any kinda moo juice in a
>>> > Bolognese sauce. 8|
>>> >
>>> > nb
>>> >
>>> >
>>>
>>> That is because names mean nothing anymore. A shame.
>>
>> I agree, especially when it comes to Bolognese. No milk - it's just a
>> ragu, not a Bolognese style ragu. The people who call it Bolognese
>> apparently don't know that Bolognese means it's from Bologna... or
>> they simply don't give a flip.
>>
>> The official recipe
>> https://culinariaitalia.wordpress.co...hentic-recipe/
>>
>>
>> Mario Batali's recipe
>> http://www.foodnetwork.com/recipes/m...e-recipe2.html
>>
>
> Really, when it comes down to it, people will make what they prefer and
> 'real' names don't mean much
>
>
Shepherd's Pie/Cottage Pie:-)
Graham

On Tue, 21 Jun 2016 13:03:28 -0600, graham > wrote:

>On 21/06/2016 10:28 AM, Ophelia wrote:
>>
>>
>> "sf" > wrote in message
>> ...
>>> On Tue, 21 Jun 2016 06:46:03 -0700, Taxed and Spent
>>> > wrote:
>>>
>>>> On 6/21/2016 6:44 AM, notbob wrote:
>>>> > On 2016-06-20, ImStillMags > wrote:
>>>> >
>>>> >
>>>> >> This recipe does not call for any milk or cream. I know there are
>>>> >> different schools of thought about this..........
>>>> >
>>>> > News to me. I've NEVER heard of using any kinda moo juice in a
>>>> > Bolognese sauce. 8|
>>>> >
>>>> > nb
>>>> >
>>>> >
>>>>
>>>> That is because names mean nothing anymore. A shame.
>>>
>>> I agree, especially when it comes to Bolognese. No milk - it's just a
>>> ragu, not a Bolognese style ragu. The people who call it Bolognese
>>> apparently don't know that Bolognese means it's from Bologna... or
>>> they simply don't give a flip.
>>>
>>> The official recipe
>>> https://culinariaitalia.wordpress.co...hentic-recipe/
>>>
>>>
>>> Mario Batali's recipe
>>> http://www.foodnetwork.com/recipes/m...e-recipe2.html
>>>
>>
>> Really, when it comes down to it, people will make what they prefer and
>> 'real' names don't mean much
>>
>>
>Shepherd's Pie/Cottage Pie:-)
>Graham

I use neither a shepherd nor a cottage in my recipe.

"Taxed and Spent" > wrote in message
...
> On 6/21/2016 10:16 AM, Ophelia wrote:
>>
>>
>> "Taxed and Spent" > wrote in message
>> ...
>>> On 6/21/2016 9:27 AM, Ophelia wrote:
>>>>
>>>>
>>>> "Taxed and Spent" > wrote in message
>>>> ...
>>>>> On 6/21/2016 6:34 AM, Ophelia wrote:
>>>>>>
>>>>>>
>>>>>> "ImStillMags" > wrote in message
>>>>>> ...
>>>>>>> I have a houseguest who is British and who is a foodie and a good
>>>>>>> cook. He made his bolognese for us. The recipe he uses as a
>>>>>>> guideline
>>>>>>> is one from the BBC. This recipe does not call for any milk or
>>>>>>> cream. I know there are different schools of thought about this,
>>>>>>> especially if you are a fan of Marcella.
>>>>>>>
>>>>>>> http://www.bbc.co.uk/food/recipes/be...hettibol_89567.
>>>>>>>
>>>>>>> He left out the chicken livers in this batch. It was excellent,
>>>>>>> great flavor. It was served over a fresh red pepper linguini. He
>>>>>>> took the picture after he had sprinkled his with some sea salt.
>>>>>>>
>>>>>>> It was a yummy dinner and I didn't miss the milk at all.
>>>>>>>
>>>>>>> https://picasaweb.google.com/Sitara8...27605449770290
>>>>>>>
>>>>>>>
>>>>>>>
>>>>>>
>>>>>> I have never put milk in mine either and I was taught by an Italian
>>>>>> many
>>>>>> years ago. It has to be remembered though that different areas in
>>>>>> Italy
>>>>>> cook very differently and the area my friend came from didn't use
>>>>>> milk
>>>>>> or cream in it.
>>>>>>
>>>>>>
>>>>>>
>>>>>
>>>>>
>>>>> While the different regions of Italy cook differently, it has been my
>>>>> experience that they do not misname things. Risotto Milanese is a
>>>>> specific type of dish - you don't just call any risotto by that name.
>>>>> Likewise with Bolognese sauce. We never used milk or cream, and we did
>>>>> use
>>>>> garlic, in our meat sauce ("gravy"). But we never called it Bolognese
>>>>> sauce.
>>>>
>>>> *shrug* They can call stuff whatever they want There are no
>>>> medals for
>>>> it nor any fines)
>>>>
>>>>
>>>>
>>>
>>> That all depends. Europe, Italy included, is big on Trademark Law in
>>> these matters. And I stand by my comment that, in my experience, they
>>> tend to call thing specific names and do not *******ize.
>>
>> They have no laws in my kitchen!
>>
>
> I have never cooked in a woman's kitchen that didn't have plenty of HER
> laws!

LOL just the way it should be)))



--
http://www.helpforheroes.org.uk/shop/

"graham" > wrote in message
...
> On 21/06/2016 10:28 AM, Ophelia wrote:
>>
>>
>> "sf" > wrote in message
>> ...
>>> On Tue, 21 Jun 2016 06:46:03 -0700, Taxed and Spent
>>> > wrote:
>>>
>>>> On 6/21/2016 6:44 AM, notbob wrote:
>>>> > On 2016-06-20, ImStillMags > wrote:
>>>> >
>>>> >
>>>> >> This recipe does not call for any milk or cream. I know there are
>>>> >> different schools of thought about this..........
>>>> >
>>>> > News to me. I've NEVER heard of using any kinda moo juice in a
>>>> > Bolognese sauce. 8|
>>>> >
>>>> > nb
>>>> >
>>>> >
>>>>
>>>> That is because names mean nothing anymore. A shame.
>>>
>>> I agree, especially when it comes to Bolognese. No milk - it's just a
>>> ragu, not a Bolognese style ragu. The people who call it Bolognese
>>> apparently don't know that Bolognese means it's from Bologna... or
>>> they simply don't give a flip.
>>>
>>> The official recipe
>>> https://culinariaitalia.wordpress.co...hentic-recipe/
>>>
>>>
>>> Mario Batali's recipe
>>> http://www.foodnetwork.com/recipes/m...e-recipe2.html
>>>
>>
>> Really, when it comes down to it, people will make what they prefer and
>> 'real' names don't mean much
>>
>>
> Shepherd's Pie/Cottage Pie:-)

OH dear, you've done it now !!!! <g>


--
http://www.helpforheroes.org.uk/shop/

On Tue, 21 Jun 2016 17:28:17 +0100, "Ophelia" >
wrote:

>
>
> "sf" > wrote in message
> news
> > On Tue, 21 Jun 2016 14:34:44 +0100, "Ophelia" >
> > wrote:
> >
> >>
> >>
> >> "ImStillMags" > wrote in message
> >> ...
> >> > I have a houseguest who is British and who is a foodie and a good cook.
> >> > He made his bolognese for us. The recipe he uses as a guideline is one
> >> > from the BBC. This recipe does not call for any milk or cream. I
> >> > know
> >> > there are different schools of thought about this, especially if you
> >> > are a
> >> > fan of Marcella.
> >> >
> >> > http://www.bbc.co.uk/food/recipes/be...hettibol_89567.
> >> >
> >> > He left out the chicken livers in this batch. It was excellent, great
> >> > flavor. It was served over a fresh red pepper linguini. He took the
> >> > picture after he had sprinkled his with some sea salt.
> >> >
> >> > It was a yummy dinner and I didn't miss the milk at all.
> >> >
> >> > https://picasaweb.google.com/Sitara8...27605449770290
> >>
> >> I have never put milk in mine either and I was taught by an Italian many
> >> years ago. It has to be remembered though that different areas in Italy
> >> cook very differently and the area my friend came from didn't use milk or
> >> cream in it.
> >
> > Do you put chicken liver in it?
>
> Nope!

What makes it different from a ragu?

--

sf

On Tue, 21 Jun 2016 13:27:33 -0400, Dave Smith
> wrote:

> On 2016-06-21 12:38 PM, sf wrote:
> > On Tue, 21 Jun 2016 11:11:18 -0400, Dave Smith
> >>
> >>
> >> Serve it in a martini glass and is a Bolognetini.
> >
> > At least they won't call it a Bolognese martini.
> >
>
> The might.

That would call for swift punishment.

--

sf

On Tue, 21 Jun 2016 13:03:28 -0600, graham > wrote:

> On 21/06/2016 10:28 AM, Ophelia wrote:
> >
> >
> > "sf" > wrote in message
> > ...
> >> On Tue, 21 Jun 2016 06:46:03 -0700, Taxed and Spent
> >> > wrote:
> >>
> >>> On 6/21/2016 6:44 AM, notbob wrote:
> >>> > On 2016-06-20, ImStillMags > wrote:
> >>> >
> >>> >
> >>> >> This recipe does not call for any milk or cream. I know there are
> >>> >> different schools of thought about this..........
> >>> >
> >>> > News to me. I've NEVER heard of using any kinda moo juice in a
> >>> > Bolognese sauce. 8|
> >>> >
> >>> > nb
> >>> >
> >>> >
> >>>
> >>> That is because names mean nothing anymore. A shame.
> >>
> >> I agree, especially when it comes to Bolognese. No milk - it's just a
> >> ragu, not a Bolognese style ragu. The people who call it Bolognese
> >> apparently don't know that Bolognese means it's from Bologna... or
> >> they simply don't give a flip.
> >>
> >> The official recipe
> >> https://culinariaitalia.wordpress.co...hentic-recipe/
> >>
> >>
> >> Mario Batali's recipe
> >> http://www.foodnetwork.com/recipes/m...e-recipe2.html
> >>
> >
> > Really, when it comes down to it, people will make what they prefer and
> > 'real' names don't mean much
> >
> >
> Shepherd's Pie/Cottage Pie:-)
> Graham

YUP!

--

sf

"sf" > wrote in message
...
> On Tue, 21 Jun 2016 13:03:28 -0600, graham > wrote:
>
>> On 21/06/2016 10:28 AM, Ophelia wrote:
>> >
>> >
>> > "sf" > wrote in message
>> > ...
>> >> On Tue, 21 Jun 2016 06:46:03 -0700, Taxed and Spent
>> >> > wrote:
>> >>
>> >>> On 6/21/2016 6:44 AM, notbob wrote:
>> >>> > On 2016-06-20, ImStillMags > wrote:
>> >>> >
>> >>> >
>> >>> >> This recipe does not call for any milk or cream. I know there are
>> >>> >> different schools of thought about this..........
>> >>> >
>> >>> > News to me. I've NEVER heard of using any kinda moo juice in a
>> >>> > Bolognese sauce. 8|
>> >>> >
>> >>> > nb
>> >>> >
>> >>> >
>> >>>
>> >>> That is because names mean nothing anymore. A shame.
>> >>
>> >> I agree, especially when it comes to Bolognese. No milk - it's just a
>> >> ragu, not a Bolognese style ragu. The people who call it Bolognese
>> >> apparently don't know that Bolognese means it's from Bologna... or
>> >> they simply don't give a flip.
>> >>
>> >> The official recipe
>> >> https://culinariaitalia.wordpress.co...hentic-recipe/
>> >>
>> >>
>> >> Mario Batali's recipe
>> >> http://www.foodnetwork.com/recipes/m...e-recipe2.html
>> >>
>> >
>> > Really, when it comes down to it, people will make what they prefer and
>> > 'real' names don't mean much
>> >
>> >
>> Shepherd's Pie/Cottage Pie:-)
>> Graham
>
> YUP!
>

My point is that in your kitchen you will make what you want and will call
it what you want to call it!

To be honest I am sick of the arguments. So long as I know what you mean,
then that is ok with me.

--
http://www.helpforheroes.org.uk/shop/

On 6/21/2016 1:17 PM, Ophelia wrote:
>
>
> "sf" > wrote in message
> ...
>> On Tue, 21 Jun 2016 13:03:28 -0600, graham > wrote:
>>
>>> On 21/06/2016 10:28 AM, Ophelia wrote:
>>> >
>>> >
>>> > "sf" > wrote in message
>>> > ...
>>> >> On Tue, 21 Jun 2016 06:46:03 -0700, Taxed and Spent
>>> >> > wrote:
>>> >>
>>> >>> On 6/21/2016 6:44 AM, notbob wrote:
>>> >>> > On 2016-06-20, ImStillMags > wrote:
>>> >>> >
>>> >>> >
>>> >>> >> This recipe does not call for any milk or cream. I know there
>>> are
>>> >>> >> different schools of thought about this..........
>>> >>> >
>>> >>> > News to me. I've NEVER heard of using any kinda moo juice in a
>>> >>> > Bolognese sauce. 8|
>>> >>> >
>>> >>> > nb
>>> >>> >
>>> >>> >
>>> >>>
>>> >>> That is because names mean nothing anymore. A shame.
>>> >>
>>> >> I agree, especially when it comes to Bolognese. No milk - it's
>>> just a
>>> >> ragu, not a Bolognese style ragu. The people who call it Bolognese
>>> >> apparently don't know that Bolognese means it's from Bologna... or
>>> >> they simply don't give a flip.
>>> >>
>>> >> The official recipe
>>> >>
>>> https://culinariaitalia.wordpress.co...hentic-recipe/
>>>
>>> >>
>>> >>
>>> >> Mario Batali's recipe
>>> >>
>>> http://www.foodnetwork.com/recipes/m...e-recipe2.html
>>>
>>> >>
>>> >
>>> > Really, when it comes down to it, people will make what they prefer
>>> and
>>> > 'real' names don't mean much
>>> >
>>> >
>>> Shepherd's Pie/Cottage Pie:-)
>>> Graham
>>
>> YUP!
>>
>
> My point is that in your kitchen you will make what you want and will call
> it what you want to call it!
>
> To be honest I am sick of the arguments. So long as I know what you
> mean, then that is ok with me.
>

But that is the whole point. When known terms are misused, we DON'T know
what is being talked about.

On 2016-06-21, graham > wrote:

> Shepherd's Pie/Cottage Pie:-)

Try and find someone under 30 yrs old that even knows what a
"shepherd" or a "cottage" is. 8|

nb

"Taxed and Spent" > wrote in message
...
> On 6/21/2016 1:17 PM, Ophelia wrote:
>>
>>
>> "sf" > wrote in message
>> ...
>>> On Tue, 21 Jun 2016 13:03:28 -0600, graham > wrote:
>>>
>>>> On 21/06/2016 10:28 AM, Ophelia wrote:
>>>> >
>>>> >
>>>> > "sf" > wrote in message
>>>> > ...
>>>> >> On Tue, 21 Jun 2016 06:46:03 -0700, Taxed and Spent
>>>> >> > wrote:
>>>> >>
>>>> >>> On 6/21/2016 6:44 AM, notbob wrote:
>>>> >>> > On 2016-06-20, ImStillMags > wrote:
>>>> >>> >
>>>> >>> >
>>>> >>> >> This recipe does not call for any milk or cream. I know there
>>>> are
>>>> >>> >> different schools of thought about this..........
>>>> >>> >
>>>> >>> > News to me. I've NEVER heard of using any kinda moo juice in a
>>>> >>> > Bolognese sauce. 8|
>>>> >>> >
>>>> >>> > nb
>>>> >>> >
>>>> >>> >
>>>> >>>
>>>> >>> That is because names mean nothing anymore. A shame.
>>>> >>
>>>> >> I agree, especially when it comes to Bolognese. No milk - it's
>>>> just a
>>>> >> ragu, not a Bolognese style ragu. The people who call it Bolognese
>>>> >> apparently don't know that Bolognese means it's from Bologna... or
>>>> >> they simply don't give a flip.
>>>> >>
>>>> >> The official recipe
>>>> >>
>>>> https://culinariaitalia.wordpress.co...hentic-recipe/
>>>>
>>>> >>
>>>> >>
>>>> >> Mario Batali's recipe
>>>> >>
>>>> http://www.foodnetwork.com/recipes/m...e-recipe2.html
>>>>
>>>> >>
>>>> >
>>>> > Really, when it comes down to it, people will make what they prefer
>>>> and
>>>> > 'real' names don't mean much
>>>> >
>>>> >
>>>> Shepherd's Pie/Cottage Pie:-)
>>>> Graham
>>>
>>> YUP!
>>>
>>
>> My point is that in your kitchen you will make what you want and will
>> call
>> it what you want to call it!
>>
>> To be honest I am sick of the arguments. So long as I know what you
>> mean, then that is ok with me.
>>
>
> But that is the whole point. When known terms are misused, we DON'T know
> what is being talked about.

Well I try to ask and find out! If some people call things differently to
what I call them, what else can I do?




--
http://www.helpforheroes.org.uk/shop/

On 21/06/2016 10:02 AM, Taxed and Spent wrote:
> On 6/21/2016 6:34 AM, Ophelia wrote:
>>
>>
>> "ImStillMags" > wrote in message
>> ...
>>> I have a houseguest who is British and who is a foodie and a good
>>> cook. He made his bolognese for us. The recipe he uses as a guideline
>>> is one from the BBC. This recipe does not call for any milk or
>>> cream. I know there are different schools of thought about this,
>>> especially if you are a fan of Marcella.
>>>
>>> http://www.bbc.co.uk/food/recipes/be...hettibol_89567.
>>>
>>> He left out the chicken livers in this batch. It was excellent,
>>> great flavor. It was served over a fresh red pepper linguini. He
>>> took the picture after he had sprinkled his with some sea salt.
>>>
>>> It was a yummy dinner and I didn't miss the milk at all.
>>>
>>> https://picasaweb.google.com/Sitara8...27605449770290
>>>
>>>
>>
>> I have never put milk in mine either and I was taught by an Italian many
>> years ago. It has to be remembered though that different areas in Italy
>> cook very differently and the area my friend came from didn't use milk
>> or cream in it.
>>
>>
>>
>
>
> While the different regions of Italy cook differently, it has been my
> experience that they do not misname things. Risotto Milanese is a
> specific type of dish - you don't just call any risotto by that name.

And despite the widespread mispronunciation, it isn't made with *oats*!!
Graham

On 6/21/2016 1:57 PM, Ophelia wrote:
>
>
> "Taxed and Spent" > wrote in message
> ...
>> On 6/21/2016 1:17 PM, Ophelia wrote:
>>>
>>>
>>> "sf" > wrote in message
>>> ...
>>>> On Tue, 21 Jun 2016 13:03:28 -0600, graham > wrote:
>>>>
>>>>> On 21/06/2016 10:28 AM, Ophelia wrote:
>>>>> >
>>>>> >
>>>>> > "sf" > wrote in message
>>>>> > ...
>>>>> >> On Tue, 21 Jun 2016 06:46:03 -0700, Taxed and Spent
>>>>> >> > wrote:
>>>>> >>
>>>>> >>> On 6/21/2016 6:44 AM, notbob wrote:
>>>>> >>> > On 2016-06-20, ImStillMags > wrote:
>>>>> >>> >
>>>>> >>> >
>>>>> >>> >> This recipe does not call for any milk or cream. I know there
>>>>> are
>>>>> >>> >> different schools of thought about this..........
>>>>> >>> >
>>>>> >>> > News to me. I've NEVER heard of using any kinda moo juice in a
>>>>> >>> > Bolognese sauce. 8|
>>>>> >>> >
>>>>> >>> > nb
>>>>> >>> >
>>>>> >>> >
>>>>> >>>
>>>>> >>> That is because names mean nothing anymore. A shame.
>>>>> >>
>>>>> >> I agree, especially when it comes to Bolognese. No milk - it's
>>>>> just a
>>>>> >> ragu, not a Bolognese style ragu. The people who call it Bolognese
>>>>> >> apparently don't know that Bolognese means it's from Bologna... or
>>>>> >> they simply don't give a flip.
>>>>> >>
>>>>> >> The official recipe
>>>>> >>
>>>>> https://culinariaitalia.wordpress.co...hentic-recipe/
>>>>>
>>>>>
>>>>> >>
>>>>> >>
>>>>> >> Mario Batali's recipe
>>>>> >>
>>>>> http://www.foodnetwork.com/recipes/m...e-recipe2.html
>>>>>
>>>>>
>>>>> >>
>>>>> >
>>>>> > Really, when it comes down to it, people will make what they prefer
>>>>> and
>>>>> > 'real' names don't mean much
>>>>> >
>>>>> >
>>>>> Shepherd's Pie/Cottage Pie:-)
>>>>> Graham
>>>>
>>>> YUP!
>>>>
>>>
>>> My point is that in your kitchen you will make what you want and will
>>> call
>>> it what you want to call it!
>>>
>>> To be honest I am sick of the arguments. So long as I know what you
>>> mean, then that is ok with me.
>>>
>>
>> But that is the whole point. When known terms are misused, we DON'T
>> know what is being talked about.
>
> Well I try to ask and find out! If some people call things differently
> to what I call them, what else can I do?
>
>
>
>

Do you ask whenever someone uses any term? Or are you clairvoyant and
know when someone is using a term different than it's original or
generally understood meaning? And if you ask a server in a restaurant,
do you think you can rely on their response?

Shepherds pie has to have beef kidney in it.

On 21 Jun 2016 20:37:18 GMT, notbob > wrote:

> On 2016-06-21, graham > wrote:
>
> > Shepherd's Pie/Cottage Pie:-)
>
> Try and find someone under 30 yrs old that even knows what a
> "shepherd" or a "cottage" is. 8|
>

Of course they do.

--

sf

On 6/21/2016 9:04 PM, sf wrote:
> On 21 Jun 2016 20:37:18 GMT, notbob > wrote:
>
>> On 2016-06-21, graham > wrote:
>>
>>> Shepherd's Pie/Cottage Pie:-)
>>
>> Try and find someone under 30 yrs old that even knows what a
>> "shepherd" or a "cottage" is. 8|
>>
>
> Of course they do.
>
I have a 21 year old cousin who IS a shepherd.

On 21/06/2016 7:15 PM, S Viemeister wrote:
> On 6/21/2016 9:04 PM, sf wrote:
>> On 21 Jun 2016 20:37:18 GMT, notbob > wrote:
>>
>>> On 2016-06-21, graham > wrote:
>>>
>>>> Shepherd's Pie/Cottage Pie:-)
>>>
>>> Try and find someone under 30 yrs old that even knows what a
>>> "shepherd" or a "cottage" is. 8|
>>>
>>
>> Of course they do.
>>
> I have a 21 year old cousin who IS a shepherd.

We now have goatherds in Calgary. Selective weed control at half the
cost of spraying.
Graham