barney

In article <[email protected]>,
[email protected] (Reid) wrote:

    > I noticed last night that "Zilli",
    > the Italian restaurant in Soho has "Fish and chips" and "Eggs
    > Benedict[1]" amongst its antipasi

That's the bizarrest thing I've heard in a while.

B Vaughan

On Fri, 05 Dec 2003 08:49:42 +0000, Reid <[email protected]>
wrote:

    >Following up to B Vaughan
    >>>Eggs Benedict might interest a Londoner, but why in an Italian
    >>>restaurant? Its put me off using the place, whoever they are
    >>>aimed at, I read "tourist trap". But the restaurant is reputed to
    >>>be good, so maybe these things are just a little joke and i'm not
    >>>getting it?
    >>Maybe the fish and chips item is for Italian tourists.
    >Maybe :-) I wonder how many people sample their own cusine
    >abroad.

I read about a survey of travel agents who said that Italians always
want to be assured that they'll find an Italian restaurant when they
travel abroad.

-----------
Barbara Vaughan
My email address is my first initial followed by my surname at libero dot it
I answer travel questions only in the newsgroup

Reid

Following up to B Vaughan

    >>Maybe :-) I wonder how many people sample their own cusine
    >>abroad.
    >I read about a survey of travel agents who said that Italians always
    >want to be assured that they'll find an Italian restaurant when they
    >travel abroad.

I bet they get very disappointed by some of the "Italian"
restaurants they find.
--
Mike Reid
"Art is the lie that reveals the truth" P.Picasso
Walking-food-photos, Wasdale, Thames, London etc "http://www.fellwalk.co.uk" <-- you can email us@ this site
and same for Spain at "http://www.fell-walker.co.uk" <-- dontuse@ all, it's a spamtrap

Graham

I have seen recipes for chocolate cake that include Miracle Whip! I haven't
been tempted.

Graham

James Silverton

I can't say that I can bring myself to read every post in this thread but
isn't the current subject one of the most unlikely ever? :-)

It might even be a contender to the acknowledged title holder for bizarre
headlines: Variety Magazine!


--
James V. Silverton
Potomac, Maryland, USA

Giovanni Drogo

On Fri, 5 Dec 2003, B Vaughan wrote:

    > >Maybe :-) I wonder how many people sample their own cusine
    > >abroad.
    > I read about a survey of travel agents who said that Italians always
    > want to be assured that they'll find an Italian restaurant when they
    > travel abroad.

Actually I do my best to avoid them (particularly in the UK), except
perhaps when I lived in Germany.

--
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Jenn

In article <[email protected]>,
"EvelynVogtGamble(Divamanque)" <"evgmsop -no spam"@earthlink.net>
wrote:

    > Karen Selwyn wrote:
    > >
    > > Eclpse97 wrote:
    > > >
    > > > Here are the list of ingredients of both products.
    > > >
    > > > Heinz Salad Cream:
    > > > Ingredients: Spirit Vinegar, Vegetable Oil (25%), Water, Sugar, Mustard,
    > > > Salt, Egg Yolks (3%), Modified Cornflour Stabilisers - Xanthan Gum and
    > > > Guar
    > > > Gum, Colour - Riboflavin
    > > >
    > > > Miracle Whip Ingredients:
    > > > Ingredients: Canola Oil, Water, Vinegar, Sugar, Egg Yolk, Modified Corn
    > > > Starch, Corn Starch, Salt, Mustard, Spices, Calcium Disodium EDTA.
    > >
    > > Thanks!
    > >
    > > Looking at these two lists, can we finally put to rest the claim that
    > > Heinz Salad Cream and Miracle Whip are the same product? Admittedly,
    > > there's a large overlap of ingredients. However, the proportion of those
    > > ingredients is sufficiently different between the two products to
    > > produce substantially different tastes.
    >
    > "Different" or not, having been forced to endure Miracle Whip in my
    > childhood, I think I'll happily pass on the Salad Cream!

never heard of the stuff before now -- but if its a cousin of the
disgusting miracle whip, I'm with you

Ken Blake

In news:[email protected],
B Vaughan <[email protected]> typed:

    >>Maybe :-) I wonder how many people sample their own cusine
    >>abroad.
    > I read about a survey of travel agents who said that Italians
always
    > want to be assured that they'll find an Italian restaurant when
they
    > travel abroad.


What do they do if they come to the USA? ;-)

--
Ken Blake
Please reply to the newsgroup

Ken Blake

In news:[email protected],
Reid <[email protected]> typed:

    > Maybe :-) I wonder how many people sample their own cusine
    > abroad.


I can't speak for all nationalities, but certainly Japanese do
this a lot.

--
Ken Blake
Please reply to the newsgroup

Jenn

In article <[email protected]>,
B Vaughan<[email protected]> wrote:

    > On Fri, 05 Dec 2003 08:49:42 +0000, Reid <[email protected]>
    > wrote:
    >
    > >Following up to B Vaughan
    > >
    > >>>Eggs Benedict might interest a Londoner, but why in an Italian
    > >>>restaurant? Its put me off using the place, whoever they are
    > >>>aimed at, I read "tourist trap". But the restaurant is reputed to
    > >>>be good, so maybe these things are just a little joke and i'm not
    > >>>getting it?
    > >>
    > >>Maybe the fish and chips item is for Italian tourists.
    > >
    > >Maybe :-) I wonder how many people sample their own cusine
    > >abroad.
    >
    > I read about a survey of travel agents who said that Italians always
    > want to be assured that they'll find an Italian restaurant when they
    > travel abroad.
    >
    > -----------
    > Barbara Vaughan
    > My email address is my first initial followed by my surname at libero dot it
    > I answer travel questions only in the newsgroup

there were several articles in Florence this summer about the tendency
of Italians to need to find spaghetti everywhere in the world -- and the
attention tour companies paid to this need

Since the first thing one thinks about before choosing a restaurant
inthe US is the type of cuisine -- it is always sort of strange to find
that pretty much every restaurant one walks into in Italy is an 'Italian
restaurant' -- we had to search some to find other cuisines when we
lived there

we did find pretty good Chinese restaurants in both Italy and France
[and many bad ones] and some very good Morrocon, Afghan etc restaurants
in Paris

Jenn

In article <[email protected]>,
"Ken Blake" <[email protected]> wrote:

    > In news:[email protected],
    > Reid <[email protected]> typed:
    >
    > > Maybe :-) I wonder how many people sample their own cusine
    > > abroad.
    >
    >
    > I can't speak for all nationalities, but certainly Japanese do
    > this a lot.


as someone who doesn't want raw fish and pickles for breakfast, I am
totally sympathetic to Japanese tourists who don't want to awaken to
bacon and eggs or croissants

on short trips we eat whatever is local -- but on long trips it is
sometimes nice to have a touch of home

Judith Umbria

"Giovanni Drogo" <[email protected]> wrote in message
news:Pine.OSF.4.30.0312051044460.446...mi.iasf.cnr.it...
    > griGLiate or "alla griglia" or "al grill" (which means "grilled" I do
    > not know how easy for you is to pronounce the first two, but it's
    > written that way ... "grillate" does not exist ...)

Si, lo conosco. I don't spell English perfectly every time, either. I'm
told I pronounce gli correctly, however.

Luca Logi

MarkM <[email protected]> wrote:

    > In general there is less diversity for ethnic restaurants in Italy
    > than other countries, esp. the US and UK, but I'm sure there will be
    > some to chose from. I've travelled with people with strict gluten free
    > diets for medical reasons, and while this does eliminate a lot of
    > traditional Italian foods, there are still some to choose from.
    > Risotto or polenta dishes, or other non pasta dishes should meet the
    > conditions you have. I would think that bakers yeast would be easier
    > to avoid than strict gluten free.

I have just discovered a new project from the Florence municipal
administration that has set up a ring of restaurants that can offer, on
request, gluten free meals. I copy the list of restaurants (some of
them, btw, are quite good).

Tranvai - piazza Tasso
Caffè concerto - lungarno Colombo
Enotria - via delle porte nuove
Il Bargello - piazza della Signoria
Convivium - viale Europa
Il Portale - via Alamanni
I quattro amici - via Orti Oricellari
La frasca - via Faentina
Osteria mastro Bulletta - via cento stelle

plus a couple of restaurants in very distant suburbs.

--
Luca Logi - Firenze - Italy e-mail: [email protected]

Luca Logi

Gal <[email protected]> wrote:

    > Sarah,
    > Thanks! Will hit the tourist office for restaurant information when I
    > touchdown. Plain rice and veg. doesn't seem like a bad idea at all
    > (way better than having to eat salad w/ lemon for 10 full days ;-))
    > Thanks, again.

What about cheese? If it is allowed, you have plenty of cheese to eat in
Italy. You can also have "insalata caprese" (mozzarella cheese and
tomato, with olive oil and salt).

Thinking about it, a good point for Florence cooking is that several
dishes are kept simple, as a bit of olive oil is enough to give them
flavour. So, for example, beans are simply boiled with water, salt and
maybe some herbs, and eaten with olive oil (fagioli all'olio).

--
Luca Logi - Firenze - Italy e-mail: [email protected]

Arri London

Dave Fawthrop wrote:
    >
    > On Thu, 04 Dec 2003 17:56:34 -0700, Arri London <[email protected]> wrote:
    >
    >
    > | Note that the quantity listing need only be slightly be higher than the
    > | next ingredient; so the 25 percent veg oil can mean 25.1 percent
    > | vinegar.
    >
    > This is an important point. I have often suspected that, in commercial
    > products, recipes have been adjusted to reduce the *aparent* amount of non
    > fashionable products, in the ingredients list.
    >
    > An example is the sugar(s) content has been split into two or more, sucrose
    > and glucose syrup, alternatively dextrose, maltose, fructose or another of
    > the multitude of other sugars which exist.
    >
    > Dave F

That's probably true. But the overall carbohydrate listing should give a
clue.