Karen Selwyn

[email protected] wrote:
>
    > On the OP's point, one of the strangest meals I've had was in a Chinese
    > restaurant in Arezzo about 18 months ago. (It was the only place I could
    > find open after arriving late on a rainy night and wrestling for 90
    > minutes with my laptop and the hotel phone socket.)
    >
    > It wasn't *bad*, but it was a very Italianate reading of Chinese food; as
    > I recall, I ordered Szechuan (sp?) duck and received roast duck on a bed
    > of overcooked spaghetti.

Is that restaurant on one of the streets heading downhill from P. San
Francesco? (I vaguely remember red Chinese lanterns.) I've often walked
past that restaurant and wondered what the food tastes like. Thanks for
sharing!

Karen Selwyn

Luca Logi

Reid <[email protected]> wrote:

    > 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?

If you do egg pasta, you don't even need the machine, just a flat
surface and a roller. I still remember the days when my late granny made
pasta at home.

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

Luca Logi

Karen Selwyn <[email protected]> wrote:

    > dressing like that does not exist in Europe where salads are
    > simply dressed with oil, vinegar, salt and pepper.

Let us say: dressing like that does not exist in *southern* Europe. I
would like to undestand, sometimes, what Germans put as a dressing to
their salads.

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

Luca Logi

Gal <[email protected]> wrote:

    > 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 :-)

Well, you can even try it in the darkness of your home, while nobody is
watching you. It may turn a good advice also for home eating - I am
afraid that your allergy will be there also at home and not only while
you're travelling.

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

Luca Logi

Gal <[email protected]> wrote:

    > 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.

BTW, thanks a lot. Your initial post - apart from the advice you may
have received - has given life to a lovely thread.

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

Loobyloo

"EvelynVogtGamble(Divamanque)" <"evgmsop -no spam"@earthlink.net> - a
made-up name if ever I've heard one - said

    >Of course, many men cook, too - but
    >one generally assumes a woman knows about such things, whereas a man may
    >not.)

I beg your pardon? Not in this part of northern England they don't!
--

Cliff Laine, Man About Lancaster ... http://www.loobynet.com
remove any trace of rudeness before you reply
__________________________________________________ _________________
Eagleton specialises in quick-fire summary of issues and thinkers;
he is a pith-artist.

Eric Griffiths

Ken Blake

In news[email protected],
Gal <[email protected]> typed:
    > 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).


Where is your list? If you're talking about a bottled product
called "French Dressing" found in the USA, that's not at all what
they use in France or Italy. Salad dressing, as I said, doesn't
come from a bottle, and it's just olive oil and vinegar (and
salt).

Worst case, if you didn't trust them, you can get your salad
undressed, and ask for oil and vinegar for you to use yourself at
the table.

--
Ken Blake
Please reply to the newsgroup

Karen Selwyn

Luca Logi wrote:
>
    > Let us say: dressing like that does not exist in *southern* Europe. I
    > would like to undestand, sometimes, what Germans put as a dressing to
    > their salads.

I stand corrected. Obviously, I've repressed one of my least favorite
food memories in Europe.

At a restaurant in one of the cities on the English-Welsh border, the
owner brought us a tossed salad that was not on the menu. He was so very
proud of his gesture saying, "I know how much you Americans love your
salads." He also brought the dressing to the table in the bottle. The
dressing was a thick, creamy substance with a pronounced acid bite. Does
the phrase "salad cream" mean anything to English newsgroup readers?

I think this incident occurred during a trip we made in the early 80s,
but our palate had already been educated by Julia Child and we were no
longer buying bottled salad dressings at home.

Karen Selwyn

Olivers

Reid muttered....

    > Following up to Gal
    >
    >> Rice dishes will
    >>be the way to go when I travel this Jan. :-/
    >
    > Eat Italian in Florence.
    > Antipasta should be easy to find something OK. Something fishy
    > but not oystery.
    > For the pasta course have rissotto, it is one of the glories of
    > northern Italian food. Rissotto Milanes is just saffron, veal
    > stock and rice. You can order from the contorni (vegetables) to
    > go with your meat or fish main course.
    > Italian food is wonderful, ignore the second rate chinese option.
    >
    > Pasta is 00 wheat flour or semolina flour with water or egg
    > added. Are you sure this is out? (Pizza does have yeast).
    >

I think I would change allergists.....

TMO

(although my brother in law, the pediatric allergists claims that no more
than 70% of his practice is hocus-pocus...)

Reid

Following up to Luca Logi

    >> dressing like that does not exist in Europe where salads are
    >> simply dressed with oil, vinegar, salt and pepper.
    >Let us say: dressing like that does not exist in *southern* Europe. I
    >would like to undestand, sometimes, what Germans put as a dressing to
    >their salads.

Plenty of Heinz crap in UK, i'm afraid but any decent place would
use mayonnaise or oil and vinegar but if it comes from a jar you
get more than the proper ingredients. Jar of mayo i'm looking at
has stabiliser in it, no idea what it is and its stretched with
veg oil instead of olive oil.
--
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

Reid

Following up to Luca Logi

    >> 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?
    >If you do egg pasta, you don't even need the machine, just a flat
    >surface and a roller. I still remember the days when my late granny made
    >pasta at home.

I have seen Italian women making pasta, they use something called
skill, that I having limited amounts of!
--
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

Reid

Following up to Karen Selwyn

    >Does the phrase "salad cream" mean anything to English newsgroup readers?

Yes, it does! A copy of "boiled salad dressing" (or something) an
old english thing replicated by Heinz and sold to gullible
english people, my mother in law prefers it to mayo. Its probably
in its last generation.
--
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

Judith Umbria

"Luca Logi" <[email protected]> wrote in message
news:1g596lq.u8azhpvv0gooN%[email protected]...
    > Well, here we think as pasta or rice as a first course, and meat as a
    > second course. You may skip either (a meal with a pasta and a salad
    > would be fine, for example). But, thinking about it, having a meal at a
    > restaurant is somewhat more formal that eating at home, so skipping the
    > pasta completely sounds a little strange.
    > --
    > Luca Logi - Firenze - Italy e-mail: [email protected]

It doesn't seem strange to me. There is no way I can eat 2 courses, let
alone three. I need my contorni! While I should be sorry to miss
everything made with pasta or bread, I can easily do it and certainly did
when dieting. Reading a cookbook would be a help, because then one could be
sure not to order ribollita and papa al pomodoro and panzarotto, all
delights, but all containing bread.
I haven't found Chinese food in Italy to be very good. What I have had has
been dumbed down to appeal to a wider audience. It may be that there are
some good ones, but it hasn't been my lot to find them.

Magda

On Mon, 01 Dec 2003 14:32:21 +0000, in rec.travel.europe, Reid <[email protected]>
arranged some electrons, so they looked like this :

... 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.

What, no salt ??

Magda

On Mon, 1 Dec 2003 08:43:37 -0700, in rec.travel.europe, "Ken Blake"
<[email protected]> arranged some electrons, so they looked like this :

...
... Where is your list? If you're talking about a bottled product
... called "French Dressing" found in the USA, that's not at all what
... they use in France or Italy. Salad dressing, as I said, doesn't
... come from a bottle, and it's just olive oil and vinegar (and
... salt).

You forgot black pepper, garlic, onions, shallots, chives, parsley and mustard.