Chinese food in Florence & Nice, France?
Dec 1st 2003, 12:00 am
#46
Guest
Posts: n/a
Re: Chinese food in Florence & Nice, France?
On Mon, 01 Dec 2003 07:46:44 +0800, Gal <[email protected]> wrote:
>On 30 Nov 2003 22:53:50 +0100, Emilia <emilia@(dead)easy.com> wrote:
>>Gal <[email protected]> wrote in news:tmojsvonvpj7hj8hrfqoaq8j3tr90f9oba@
>>4ax.com:
>Salad and ice cream are out because they have yeast in it.. It's the
>salad dressing that I have to avoid.. not the veg.
Salads in Italy are generally served with oil and vinegar on the side
- no dressing added in the kitchen.
> Also, I stick to
>Chinese mainly because I'm more familiar with the way they cook it.
The kind of Chinese restaurants I've seen in Italy are exactly the
kind of places I wouldn't trust to cook anything as it should be
cooked.
>might be able to guess what sauce goes in there etc. and I need my
>carbohydrates (rice) to function.
>Risotto seem like a good alternative. But what is inside besides rice?
Risotto usually has as a given rice, butter, onion, and broth. Then it
may have saffron (classic Milanese) or other condiments, such as
seafood or mushroom. There are endless variations. A good Italian
restaurant will not put strange ingredients in the food. You might
want to ask if the broth is made with a bouillon cube, specifying that
you have an allergy to it. Bouillon cubes (and powdered alternatives)
are likely to have a yeast extract in them. However, a good
restaurant should make the broth from scratch. (If you like, I or
someone else can give you the sentences that you could write on a
piece of paper to make sure that you aren't served something you are
allergic to.) You could also request plain white rice, which Italians
often eat when they have the tummy-ache. You can also eat it with
butter and grated parmigiano.
I would definitely not trust the typical Chinese-Italian restaurant
not to put all sorts of malt and yeast derivative flavorings in all
sorts of food. They also may not have the foggiest idea of what is in
their dishes, as the ones I've eaten in don't seem to have a chef,
only some low-paid worker who thawes stuff and runs it through some
rancid oil in a wok. (Maybe there are some high-quality Chinese
restaurants in Italy, but I haven't seen one yet and my few
experiences have made me very wary.)
-----------
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
>On 30 Nov 2003 22:53:50 +0100, Emilia <emilia@(dead)easy.com> wrote:
>>Gal <[email protected]> wrote in news:tmojsvonvpj7hj8hrfqoaq8j3tr90f9oba@
>>4ax.com:
>Salad and ice cream are out because they have yeast in it.. It's the
>salad dressing that I have to avoid.. not the veg.
Salads in Italy are generally served with oil and vinegar on the side
- no dressing added in the kitchen.
> Also, I stick to
>Chinese mainly because I'm more familiar with the way they cook it.
The kind of Chinese restaurants I've seen in Italy are exactly the
kind of places I wouldn't trust to cook anything as it should be
cooked.
>might be able to guess what sauce goes in there etc. and I need my
>carbohydrates (rice) to function.
>Risotto seem like a good alternative. But what is inside besides rice?
Risotto usually has as a given rice, butter, onion, and broth. Then it
may have saffron (classic Milanese) or other condiments, such as
seafood or mushroom. There are endless variations. A good Italian
restaurant will not put strange ingredients in the food. You might
want to ask if the broth is made with a bouillon cube, specifying that
you have an allergy to it. Bouillon cubes (and powdered alternatives)
are likely to have a yeast extract in them. However, a good
restaurant should make the broth from scratch. (If you like, I or
someone else can give you the sentences that you could write on a
piece of paper to make sure that you aren't served something you are
allergic to.) You could also request plain white rice, which Italians
often eat when they have the tummy-ache. You can also eat it with
butter and grated parmigiano.
I would definitely not trust the typical Chinese-Italian restaurant
not to put all sorts of malt and yeast derivative flavorings in all
sorts of food. They also may not have the foggiest idea of what is in
their dishes, as the ones I've eaten in don't seem to have a chef,
only some low-paid worker who thawes stuff and runs it through some
rancid oil in a wok. (Maybe there are some high-quality Chinese
restaurants in Italy, but I haven't seen one yet and my few
experiences have made me very wary.)
-----------
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
Dec 1st 2003, 12:00 am
#47
Guest
Posts: n/a
Re: Chinese food in Florence & Nice, France?
On Sun, 30 Nov 2003 18:21:07 -0800, "EvelynVogtGamble(Divamanque)"
<"evgmsop -no spam"@earthlink.net> wrote:
>The OP's signature may lead one to believe the poster is female, but no
>one with any familiarity with cooking would claim yeast as an ingredient
>of salad-dressings and ice-cream! (Of course, many men cook, too - but
>one generally assumes a woman knows about such things, whereas a man may
>not.)
I don't know about ice cream, but I wouldn't be at all surprised to
find those ingredients in bottled American salad dressings. Have you
ever read the ingredients?
I thought ice cream had a very restricted list of allowed ingredients
in the US.
-----------
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
<"evgmsop -no spam"@earthlink.net> wrote:
>The OP's signature may lead one to believe the poster is female, but no
>one with any familiarity with cooking would claim yeast as an ingredient
>of salad-dressings and ice-cream! (Of course, many men cook, too - but
>one generally assumes a woman knows about such things, whereas a man may
>not.)
I don't know about ice cream, but I wouldn't be at all surprised to
find those ingredients in bottled American salad dressings. Have you
ever read the ingredients?
I thought ice cream had a very restricted list of allowed ingredients
in the US.
-----------
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
Dec 1st 2003, 12:00 am
#48
Guest
Posts: n/a
Re: Chinese food in Florence & Nice, France?
On Mon, 01 Dec 2003 17:57:02 +0800, Gal <[email protected]> wrote:
>On Sun, 30 Nov 2003 18:50:26 -0700, "Ken Blake"
><[email protected]> wrote:
>>In news:[email protected],
>>Gal <[email protected]> typed:
>>> Salad and ice cream are out because they have yeast in it..
>>It's the
>>> salad dressing that I have to avoid.. not the veg.
>>Salad dressing in Italy and France is oil and vinegar--no yeast
>>at all.
>Looking at my list here, vinegar (all kinds) used in mayonnaise,
>olives, French dressing and salad dressing might contain yeast or
>yeast relayed substance (because of their nature or nature of their
>manufacture or preparation).
As I said earlier, vinegar is served on the side in Italy, and you
could ask for lemon instead. Many Italians use oil, lemon and salt to
dress their salads. In any case, you can dress your own with the
ingredients they bring you.
-----------
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
>On Sun, 30 Nov 2003 18:50:26 -0700, "Ken Blake"
><[email protected]> wrote:
>>In news:[email protected],
>>Gal <[email protected]> typed:
>>> Salad and ice cream are out because they have yeast in it..
>>It's the
>>> salad dressing that I have to avoid.. not the veg.
>>Salad dressing in Italy and France is oil and vinegar--no yeast
>>at all.
>Looking at my list here, vinegar (all kinds) used in mayonnaise,
>olives, French dressing and salad dressing might contain yeast or
>yeast relayed substance (because of their nature or nature of their
>manufacture or preparation).
As I said earlier, vinegar is served on the side in Italy, and you
could ask for lemon instead. Many Italians use oil, lemon and salt to
dress their salads. In any case, you can dress your own with the
ingredients they bring you.
-----------
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
Dec 1st 2003, 12:00 am
#49
Guest
Posts: n/a
Re: Chinese food in Florence & Nice, France?
<[email protected]> wrote:
> Risotto can be made with virtually any kind of broth, or wine,
> or even water. It may have anything from mushrooms to meat to
> seafood, to pumpkin, in it. But you won't find any ingredient
> with yeast (such as bread or bread crumbs) in it.
"Riso in bianco" (white rice) is simple rice boiled in water and salt,
somewhat the Chinese and Japanese way. You can add, on the top of it, a
little butter or olive oil and parmesan cheese.
--
Luca Logi - Firenze - Italy e-mail: [email protected]
> Risotto can be made with virtually any kind of broth, or wine,
> or even water. It may have anything from mushrooms to meat to
> seafood, to pumpkin, in it. But you won't find any ingredient
> with yeast (such as bread or bread crumbs) in it.
"Riso in bianco" (white rice) is simple rice boiled in water and salt,
somewhat the Chinese and Japanese way. You can add, on the top of it, a
little butter or olive oil and parmesan cheese.
--
Luca Logi - Firenze - Italy e-mail: [email protected]
Dec 1st 2003, 12:13 am
#50
Guest
Posts: n/a
Re: Chinese food in Florence & Nice, France?
On Mon, 01 Dec 2003 12:14:00 +0000, Reid <[email protected]>
wrote:
>It does seem to be the fashionable diagnosis at the moment. I'm
>very suspicious of it, same as "car fumes cause asthma". Anyway,
>good luck with the diet.
I did the food test at the Allergy clinic in a hospital.
(Some insights on the test - excerpt from the info given by said
hospital) This test conducted by injecting intradermally, serially
diluted food extracts. A 7mm wheal is raised and this is measured
after ten minute intervals.
It took about 31/2 hours to complete, I think I have about 30+
injections (didn't count them..) on my arm, and 4 of this did Swell.
wrote:
>It does seem to be the fashionable diagnosis at the moment. I'm
>very suspicious of it, same as "car fumes cause asthma". Anyway,
>good luck with the diet.
I did the food test at the Allergy clinic in a hospital.
(Some insights on the test - excerpt from the info given by said
hospital) This test conducted by injecting intradermally, serially
diluted food extracts. A 7mm wheal is raised and this is measured
after ten minute intervals.
It took about 31/2 hours to complete, I think I have about 30+
injections (didn't count them..) on my arm, and 4 of this did Swell.
Dec 1st 2003, 12:14 am
#51
Guest
Posts: n/a
Re: Chinese food in Florence & Nice, France?
On Mon, 1 Dec 2003 05:18:04 -0600, [email protected] wrote:
>Risotto can be made with virtually any kind of broth, or wine,
>or even water. It may have anything from mushrooms to meat to
>seafood, to pumpkin, in it. But you won't find any ingredient
>with yeast (such as bread or bread crumbs) in it.
That depends whether the broth was made from scratch or from a dried
broth mix or bouillon cube ("dado"). I just looked at the ingredients
of a package of "instant broth" I bought here in Italy and found:
"estratto di lievito". As I said before, a good restaurant makes its
broth from scratch, even though a series of commercials running at the
moment in Italy quotes supposedly famous chefs admitting they use the
"dado" to give their dishes that special flavor.
-----------
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
>Risotto can be made with virtually any kind of broth, or wine,
>or even water. It may have anything from mushrooms to meat to
>seafood, to pumpkin, in it. But you won't find any ingredient
>with yeast (such as bread or bread crumbs) in it.
That depends whether the broth was made from scratch or from a dried
broth mix or bouillon cube ("dado"). I just looked at the ingredients
of a package of "instant broth" I bought here in Italy and found:
"estratto di lievito". As I said before, a good restaurant makes its
broth from scratch, even though a series of commercials running at the
moment in Italy quotes supposedly famous chefs admitting they use the
"dado" to give their dishes that special flavor.
-----------
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
Dec 1st 2003, 12:24 am
#52
Guest
Posts: n/a
Re: Chinese food in Florence & Nice, France?
On Mon, 01 Dec 2003 20:52:56 +0800, Gal <[email protected]> wrote:
>On Mon, 1 Dec 2003 05:23:09 -0600, [email protected] wrote:
>A phone call to my allergist confirm that spaghetti is not allowded.
>It's confusing, 2 weeks into "diet managemanet" and I'm still
>struggling to cope.
Sorry - "diet management"
>On Mon, 1 Dec 2003 05:23:09 -0600, [email protected] wrote:
>A phone call to my allergist confirm that spaghetti is not allowded.
>It's confusing, 2 weeks into "diet managemanet" and I'm still
>struggling to cope.
Sorry - "diet management"
Dec 1st 2003, 12:27 am
#53
Guest
Posts: n/a
Re: Chinese food in Florence & Nice, France?
On Mon, 1 Dec 2003, Reid wrote:
> yeast *is* the fermentation process, all alcohol will contain
> yeasts unless it has been removed. Basically, yeast eats sugar
> and pisses alcohol.
I am not sure about the english terminology. Fermentation processes may
be triggered by bacteria or by some chemicals.
Maybe some of those bacteria you call "yeasts" (we may call them
"lieviti" but it will be an usage restricted to specialists), but there
should be many different species of them.
I do not know if your allergy or intolerance applies to all of them (if
so, yes, vinegar is fermented wine, eat salad undressed, or just with
oil, or oil and lemon ... you may also ask for "verdura cotta", which is
boiled vegetables, there is a large variety of season vegetables and
each restaurant should have some ready, and again dress with oil or oil
and lemon).
In common speech here "lievito" is just the baking powder (yeast) you
add to flour to make the paste grow.
There are I believe basically two strains. One we call "lievito di
birra" (beer yeast), which is used for bread, pizza and alike. This
should be a "natural yeast" (i.e. bacterial).
The other one is used for sweet bakery goods, and I believe it's
essentially sodium bicarbonate or some other chemical.
No yeast is used in pasta, both the industrial one (e.g. spaghetti,
maccheroni etc.) nor in the fresh homemade one (e.g. lasagne, ravioli,
tagliatelli). However you may have an intolerance to "glutine" which is
a component of wheat flour (there are dietetic products without it).
--
----------------------------------------------------------------------
[email protected] is a newsreading account used by more persons to
avoid unwanted spam. Any mail returning to this address will be rejected.
Users can disclose their e-mail address in the article if they wish so.
> yeast *is* the fermentation process, all alcohol will contain
> yeasts unless it has been removed. Basically, yeast eats sugar
> and pisses alcohol.
I am not sure about the english terminology. Fermentation processes may
be triggered by bacteria or by some chemicals.
Maybe some of those bacteria you call "yeasts" (we may call them
"lieviti" but it will be an usage restricted to specialists), but there
should be many different species of them.
I do not know if your allergy or intolerance applies to all of them (if
so, yes, vinegar is fermented wine, eat salad undressed, or just with
oil, or oil and lemon ... you may also ask for "verdura cotta", which is
boiled vegetables, there is a large variety of season vegetables and
each restaurant should have some ready, and again dress with oil or oil
and lemon).
In common speech here "lievito" is just the baking powder (yeast) you
add to flour to make the paste grow.
There are I believe basically two strains. One we call "lievito di
birra" (beer yeast), which is used for bread, pizza and alike. This
should be a "natural yeast" (i.e. bacterial).
The other one is used for sweet bakery goods, and I believe it's
essentially sodium bicarbonate or some other chemical.
No yeast is used in pasta, both the industrial one (e.g. spaghetti,
maccheroni etc.) nor in the fresh homemade one (e.g. lasagne, ravioli,
tagliatelli). However you may have an intolerance to "glutine" which is
a component of wheat flour (there are dietetic products without it).
--
----------------------------------------------------------------------
[email protected] is a newsreading account used by more persons to
avoid unwanted spam. Any mail returning to this address will be rejected.
Users can disclose their e-mail address in the article if they wish so.
Dec 1st 2003, 12:42 am
#54
Guest
Posts: n/a
Re: Chinese food in Florence & Nice, France?
On Mon, 01 Dec 2003 14:00:33 +0100, B Vaughan<[email protected]> wrote:
>As I said earlier, vinegar is served on the side in Italy, and you
>could ask for lemon instead. Many Italians use oil, lemon and salt to
>dress their salads. In any case, you can dress your own with the
>ingredients they bring you.
To tell the truth, I've never eaten salad with lemon and salt as
dressing. I will look like a complete alien if I do it in where I
lived :-)
Thanks for the tip.
>As I said earlier, vinegar is served on the side in Italy, and you
>could ask for lemon instead. Many Italians use oil, lemon and salt to
>dress their salads. In any case, you can dress your own with the
>ingredients they bring you.
To tell the truth, I've never eaten salad with lemon and salt as
dressing. I will look like a complete alien if I do it in where I
lived :-)
Thanks for the tip.
Dec 1st 2003, 12:42 am
#55
Guest
Posts: n/a
Re: Chinese food in Florence & Nice, France?
B Vaughan <[email protected]> wrote:
> As I said before, a good restaurant makes its
> broth from scratch, even though a series of commercials running at the
> moment in Italy quotes supposedly famous chefs admitting they use the
> "dado" to give their dishes that special flavor.
A hint that the broth was made from meat is when in the menù you see
"lesso" or "bollito" - the boiled meat that was used for the broth.
(This of course is only a hint.)
--
Luca Logi - Firenze - Italy e-mail: [email protected]
Home page: http://www.angelfire.com/ar/archivarius
(musicologia pratica)
> As I said before, a good restaurant makes its
> broth from scratch, even though a series of commercials running at the
> moment in Italy quotes supposedly famous chefs admitting they use the
> "dado" to give their dishes that special flavor.
A hint that the broth was made from meat is when in the menù you see
"lesso" or "bollito" - the boiled meat that was used for the broth.
(This of course is only a hint.)
--
Luca Logi - Firenze - Italy e-mail: [email protected]
Home page: http://www.angelfire.com/ar/archivarius
(musicologia pratica)
Dec 1st 2003, 1:32 am
#56
Guest
Posts: n/a
Re: Chinese food in Florence & Nice, France?
Following up to B Vaughan
>I don't know about ice cream, but I wouldn't be at all surprised to
>find those ingredients in bottled American salad dressings. Have you
>ever read the ingredients?
but not in Italy I would think. In Nice I imagine it would be
mayonnaise. Just olive oil and egg.
--
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
>I don't know about ice cream, but I wouldn't be at all surprised to
>find those ingredients in bottled American salad dressings. Have you
>ever read the ingredients?
but not in Italy I would think. In Nice I imagine it would be
mayonnaise. Just olive oil and egg.
--
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
Dec 1st 2003, 1:32 am
#57
Guest
Posts: n/a
Re: Chinese food in Florence & Nice, France?
Following up to Giovanni Drogo
> Basically, yeast eats sugar
>> and pisses alcohol.
>I am not sure about the english terminology. Fermentation processes may
>be triggered by bacteria or by some chemicals.
I was using vulgar terms Giovanni. In english fermentation is
triggered by the presence of yeasts and sugars. Alcohol is a
fortuitous waste product along with carbon dioxide.
--
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
> Basically, yeast eats sugar
>> and pisses alcohol.
>I am not sure about the english terminology. Fermentation processes may
>be triggered by bacteria or by some chemicals.
I was using vulgar terms Giovanni. In english fermentation is
triggered by the presence of yeasts and sugars. Alcohol is a
fortuitous waste product along with carbon dioxide.
--
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
Dec 1st 2003, 1:32 am
#58
Guest
Posts: n/a
Re: Chinese food in Florence & Nice, France?
Following up to Gal
>It took about 31/2 hours to complete, I think I have about 30+
>injections (didn't count them..) on my arm, and 4 of this did Swell.
doesn't sound like fun!
--
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
>It took about 31/2 hours to complete, I think I have about 30+
>injections (didn't count them..) on my arm, and 4 of this did Swell.
doesn't sound like fun!
--
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
Dec 1st 2003, 1:32 am
#59
Guest
Posts: n/a
Re: Chinese food in Florence & Nice, France?
Following up to Gal
>The way the pasta is processed.. Malt can be in a form of malt syrup,
>malt vinegar, malt extract etc.
Gal, if you want to eat pasta its pretty easy to make it yourself
from egg and flour, you need a hand cranked pasta machine, not
expensive, and the result is nicer than shop pasta! I'm assuming
flour is OK?
--
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
>The way the pasta is processed.. Malt can be in a form of malt syrup,
>malt vinegar, malt extract etc.
Gal, if you want to eat pasta its pretty easy to make it yourself
from egg and flour, you need a hand cranked pasta machine, not
expensive, and the result is nicer than shop pasta! I'm assuming
flour is OK?
--
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
Dec 1st 2003, 1:32 am
#60
Guest
Posts: n/a
Re: Chinese food in Florence & Nice, France?
Gal wrote:
>
> Salad and ice cream are out because they have yeast in it.. It's the
> salad dressing that I have to avoid.. not the veg.
Can you eat olive oil and wine vinegar or lemon juice? If so, why can't
you eat a salad? Don't use thickened, bottled American dressing as a
reference; dressing like that does not exist in Europe where salads are
simply dressed with oil, vinegar, salt and pepper.
Karen Selwyn
>
> Salad and ice cream are out because they have yeast in it.. It's the
> salad dressing that I have to avoid.. not the veg.
Can you eat olive oil and wine vinegar or lemon juice? If so, why can't
you eat a salad? Don't use thickened, bottled American dressing as a
reference; dressing like that does not exist in Europe where salads are
simply dressed with oil, vinegar, salt and pepper.
Karen Selwyn
