Chinese food in Florence & Nice, France?
Dec 1st 2003, 6:31 am
#76
Guest
Posts: n/a
Re: Chinese food in Florence & Nice, France?
In article <[email protected]>,
"Judith Umbria" <[email protected]> wrote:
> "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.
>
>
true in both Italy and France -- Paris is filled with Chinese and other
Asian take out places with gorgeous food that is absolutely disgusting
to eat -- although we did find one pretty good place in the 20th -- went
there soley because it was air conditioned and convenient -- and had a
very good meal
There is a centrally located place in Florence -- not far from the main
square on a side street that was quite good -- and filled with Asians --
but we haven't had great luck beyond that.
"Judith Umbria" <[email protected]> wrote:
> "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.
>
>
true in both Italy and France -- Paris is filled with Chinese and other
Asian take out places with gorgeous food that is absolutely disgusting
to eat -- although we did find one pretty good place in the 20th -- went
there soley because it was air conditioned and convenient -- and had a
very good meal
There is a centrally located place in Florence -- not far from the main
square on a side street that was quite good -- and filled with Asians --
but we haven't had great luck beyond that.
Dec 1st 2003, 7:03 am
#77
Guest
Posts: n/a
Re: Chinese food in Florence & Nice, France?
Reid wrote:
>
> Yes, it does! A copy of "boiled salad dressing" (or something) an
> old english thing replicated by Heinz and sold to gullible
> english people
Gullible being the operative word here. Atrocious stuff!
> my mother in law prefers it to mayo.
I'm sure she has other, redeeming qualities.
> Its probably in its last generation.
Of course, that begs the question as to how it ever became the dressing
of choice for any generation.
Karen Selwyn
>
> Yes, it does! A copy of "boiled salad dressing" (or something) an
> old english thing replicated by Heinz and sold to gullible
> english people
Gullible being the operative word here. Atrocious stuff!
> my mother in law prefers it to mayo.
I'm sure she has other, redeeming qualities.
> Its probably in its last generation.
Of course, that begs the question as to how it ever became the dressing
of choice for any generation.
Karen Selwyn
Dec 1st 2003, 7:58 am
#78
Guest
Posts: n/a
Re: Chinese food in Florence & Nice, France?
Karen Selwyn muttered....
> 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?
>
Popular in the US under the title "Kraft (and other brands) Salad Dressing"
on shelf adjacent to mayo, essentially a sweetened prepared mayo.
Try it. You'll not love it. Used in much of the Southern US instead of
Mayo as a sandwich spread and chicken/tuna/potato salad moisturizer.
I carry my own jalapenos and chipotle sauce to Europe to have with the
Italian hard boiled eggs, a Italian perversion of a popular British custom
equivalent to sheep shagging among Ozmandians.
TMO
> 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?
>
Popular in the US under the title "Kraft (and other brands) Salad Dressing"
on shelf adjacent to mayo, essentially a sweetened prepared mayo.
Try it. You'll not love it. Used in much of the Southern US instead of
Mayo as a sandwich spread and chicken/tuna/potato salad moisturizer.
I carry my own jalapenos and chipotle sauce to Europe to have with the
Italian hard boiled eggs, a Italian perversion of a popular British custom
equivalent to sheep shagging among Ozmandians.
TMO
Dec 1st 2003, 8:27 am
#79
Guest
Posts: n/a
Re: Chinese food in Florence & Nice, France?
Olivers wrote:
>
> Popular in the US under the title "Kraft (and other brands) Salad Dressing"
> on shelf adjacent to mayo, essentially a sweetened prepared mayo.
The dressing I'm describing was most definitely not salad dressing.
Sweetened mayo could not possibly be mistaken for the vinegar-laced
stuff I described. Reid has already identified it.
> Try it. You'll not love it.
Agreed.
> I carry my own jalapenos and chipotle sauce to Europe
Seriously?
Karen Selwyn
>
> Popular in the US under the title "Kraft (and other brands) Salad Dressing"
> on shelf adjacent to mayo, essentially a sweetened prepared mayo.
The dressing I'm describing was most definitely not salad dressing.
Sweetened mayo could not possibly be mistaken for the vinegar-laced
stuff I described. Reid has already identified it.
> Try it. You'll not love it.
Agreed.
> I carry my own jalapenos and chipotle sauce to Europe
Seriously?
Karen Selwyn
Dec 1st 2003, 9:06 am
#80
Guest
Posts: n/a
Re: Chinese food in Florence & Nice, France?
Giovanni Drogo <[email protected]> wrote in
news:Pine.OSF.4.30.0312011411030.118...i.iasf.cnr.it:
> 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.
>
> 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).
I was wondering the same thing. Is the OP allergic to glutine or yeast?
I have also never put yeast in my home made pasta but I don't know what is
in commerical pasta... I wouldn't think they would need yeast...
news:Pine.OSF.4.30.0312011411030.118...i.iasf.cnr.it:
> 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.
>
> 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).
I was wondering the same thing. Is the OP allergic to glutine or yeast?
I have also never put yeast in my home made pasta but I don't know what is
in commerical pasta... I wouldn't think they would need yeast...
Dec 1st 2003, 9:10 am
#81
Guest
Posts: n/a
Re: Chinese food in Florence & Nice, France?
Gal <[email protected]> wrote in news:772msvsploe8stgqth722ahja70mqan6s8@
4ax.com:
> On Mon, 01 Dec 2003 02:20:43 +0000, Phil
> <[email protected]> wrote:
>
>>Gal wrote:
>
>>I am puzzled, you say you are allergic to baker's yeast, malt, oyster
>>and chocolate and therefor cannot eat pasta. But pasta contains none of
>>these. What is the problem.
>
> Malt in pasta.
What kind of malt is there in pasta?
4ax.com:
> On Mon, 01 Dec 2003 02:20:43 +0000, Phil
> <[email protected]> wrote:
>
>>Gal wrote:
>
>>I am puzzled, you say you are allergic to baker's yeast, malt, oyster
>>and chocolate and therefor cannot eat pasta. But pasta contains none of
>>these. What is the problem.
>
> Malt in pasta.
What kind of malt is there in pasta?
Dec 1st 2003, 9:15 am
#82
Guest
Posts: n/a
Re: Chinese food in Florence & Nice, France?
Gal <[email protected]> wrote in news:vldmsv88aqv6fg83cei3em2ao8c6h11ej0@
4ax.com:
> On Mon, 1 Dec 2003 05:23:09 -0600, [email protected] wrote:
>
>>You won't find malt in Italian pasta. I don't even know ofr
>>any pasta available in America that has malt in it. Can
>>you tell us which brands you have run into that have
>>malt in them?
>
> The way the pasta is processed.. Malt can be in a form of malt syrup,
> malt vinegar, malt extract etc.
>
> 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.
Are you sure you are clear what you are allergic to?
You really should get that clear. I have never heard of malt in pizza
dough or pasta. Are you sure it is not glutine you are allergic to? In that
case you can not eat wheat flour and thus no pizza or pasta.
4ax.com:
> On Mon, 1 Dec 2003 05:23:09 -0600, [email protected] wrote:
>
>>You won't find malt in Italian pasta. I don't even know ofr
>>any pasta available in America that has malt in it. Can
>>you tell us which brands you have run into that have
>>malt in them?
>
> The way the pasta is processed.. Malt can be in a form of malt syrup,
> malt vinegar, malt extract etc.
>
> 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.
Are you sure you are clear what you are allergic to?
You really should get that clear. I have never heard of malt in pizza
dough or pasta. Are you sure it is not glutine you are allergic to? In that
case you can not eat wheat flour and thus no pizza or pasta.
Dec 1st 2003, 9:47 am
#83
Guest
Posts: n/a
Re: Chinese food in Florence & Nice, France?
On Mon, 1 Dec 2003 15:53:38 +0100, [email protected] (Luca Logi) wrote:
>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.
However, that rolling out requires years of practice to get it right.
Many Italians my age and younger are incapable of doing it. I myself
gave it a try with a good teacher and then broke down and bought the
pasta machine.
I have rolled out many other things in my life, and considered myself
somewhat of an expert with a rolling pin, but I couldn't roll out the
pasta without making holes in it. The dough is very stiff and must be
rolled very thin. (My housekeeper says you should be able to read a
newspaper through it.) You have to alternate rolling with wrapping the
dough around the pin and stretching it with your hands. It is this
latter technique that I had trouble mastering.
There is a young woman in our condominium who also wants to learn to
roll pasta. She suggested that we take lessons from the lady who lives
on the first floor. This lady is willing to teach us but she warned
that she began learning at the age of 5 and that it took her years of
almost daily practice to become an expert. Now, most of us these days
don't have time to make fresh pasta every day. It's become sort of a
Sunday dish. So by extrapolating, those years of practice become
decades. I can see that I'll be using the pasta machine for some time
yet.
The pasta made with the pasta machine doesn't "hold" the sauce as well
as that rolled out on a wooden board with a wooden pin. The
microscopic fibers of the wood produce a microscopic roughness on the
pasta. However, my housekeeper (an excellent cook of the old school)
says that even she uses the machine for pasta that's baked in the
oven, such as lasagne and vincisgrassi. She says that in this case the
pasta is covered with the sauce and nobody can tell the difference.
-----------
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 <[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.
However, that rolling out requires years of practice to get it right.
Many Italians my age and younger are incapable of doing it. I myself
gave it a try with a good teacher and then broke down and bought the
pasta machine.
I have rolled out many other things in my life, and considered myself
somewhat of an expert with a rolling pin, but I couldn't roll out the
pasta without making holes in it. The dough is very stiff and must be
rolled very thin. (My housekeeper says you should be able to read a
newspaper through it.) You have to alternate rolling with wrapping the
dough around the pin and stretching it with your hands. It is this
latter technique that I had trouble mastering.
There is a young woman in our condominium who also wants to learn to
roll pasta. She suggested that we take lessons from the lady who lives
on the first floor. This lady is willing to teach us but she warned
that she began learning at the age of 5 and that it took her years of
almost daily practice to become an expert. Now, most of us these days
don't have time to make fresh pasta every day. It's become sort of a
Sunday dish. So by extrapolating, those years of practice become
decades. I can see that I'll be using the pasta machine for some time
yet.
The pasta made with the pasta machine doesn't "hold" the sauce as well
as that rolled out on a wooden board with a wooden pin. The
microscopic fibers of the wood produce a microscopic roughness on the
pasta. However, my housekeeper (an excellent cook of the old school)
says that even she uses the machine for pasta that's baked in the
oven, such as lasagne and vincisgrassi. She says that in this case the
pasta is covered with the sauce and nobody can tell the difference.
-----------
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, 11:01 am
#84
Guest
Posts: n/a
Re: Chinese food in Florence & Nice, France?
Phil wrote:
>
> Gal wrote:
> > Hello,
> >
> > Are there Cheap Chinese eateries near the train stations? Before you
> > flame me for not trying the local fare blah blah..please hear me out.
> > I have a medical problem, I'm allergic to baker's yeast, malt, oyster
> > and chocolate. It's rather sad because I actually like bread and
> > pasta, and I won't be able to eat them for a while. Rice dishes will
> > be the way to go when I travel this Jan. :-/
> >
> > I plan to stay near the train station. Any suggestions?
> >
> > Despite my condition I'm determine to make this trip happen and have a
> > blast.
> >
> > Thanks, everybody.
> >
>
> I am puzzled, you say you are allergic to baker's yeast, malt, oyster
> and chocolate and therefor cannot eat pasta. But pasta contains none of
> these. What is the problem.
I missed that! (I guess I was assuming a wheat allergy, as well.)
>
> Phil
>
> Gal wrote:
> > Hello,
> >
> > Are there Cheap Chinese eateries near the train stations? Before you
> > flame me for not trying the local fare blah blah..please hear me out.
> > I have a medical problem, I'm allergic to baker's yeast, malt, oyster
> > and chocolate. It's rather sad because I actually like bread and
> > pasta, and I won't be able to eat them for a while. Rice dishes will
> > be the way to go when I travel this Jan. :-/
> >
> > I plan to stay near the train station. Any suggestions?
> >
> > Despite my condition I'm determine to make this trip happen and have a
> > blast.
> >
> > Thanks, everybody.
> >
>
> I am puzzled, you say you are allergic to baker's yeast, malt, oyster
> and chocolate and therefor cannot eat pasta. But pasta contains none of
> these. What is the problem.
I missed that! (I guess I was assuming a wheat allergy, as well.)
>
> Phil
Dec 1st 2003, 11:07 am
#85
Guest
Posts: n/a
Re: Chinese food in Florence & Nice, France?
Gal wrote:
>
> On Sun, 30 Nov 2003 18:15:34 -0800, "EvelynVogtGamble(Divamanque)"
> <"evgmsop -no spam"@earthlink.net> wrote:
>
> >
> >
> >Gal wrote:
> >>
> >
> >> >
> >> Salad and ice cream are out because they have yeast in it..
> >
> >They have WHAT???? No salad dressing or ice cream I've EVER encountered
> >contained yeast! (And I'm an inveterate reader of labels - got in the
>
> My mistake. Malt in ice cream.
Not unless it's "ice cream" as in a chocolate malted milk!
> And yeast or yeast substance in salad
> dressing.
You are totally mistaken - obviously you don't cook, but read the
labels, for God's sake!
(Why do I begin to get the feeling this is a troll?)
>
> On Sun, 30 Nov 2003 18:15:34 -0800, "EvelynVogtGamble(Divamanque)"
> <"evgmsop -no spam"@earthlink.net> wrote:
>
> >
> >
> >Gal wrote:
> >>
> >
> >> >
> >> Salad and ice cream are out because they have yeast in it..
> >
> >They have WHAT???? No salad dressing or ice cream I've EVER encountered
> >contained yeast! (And I'm an inveterate reader of labels - got in the
>
> My mistake. Malt in ice cream.
Not unless it's "ice cream" as in a chocolate malted milk!
> And yeast or yeast substance in salad
> dressing.
You are totally mistaken - obviously you don't cook, but read the
labels, for God's sake!
(Why do I begin to get the feeling this is a troll?)
Dec 1st 2003, 11:09 am
#86
Guest
Posts: n/a
Re: Chinese food in Florence & Nice, France?
Gal wrote:
>
> On Mon, 01 Dec 2003 02:20:43 +0000, Phil
> <[email protected]> wrote:
>
> >Gal wrote:
>
> >
> >I am puzzled, you say you are allergic to baker's yeast, malt, oyster
> >and chocolate and therefor cannot eat pasta. But pasta contains none of
> >these. What is the problem.
>
> Malt in pasta.
This woman needs a class in cooking, I think - her notion of the
ingredients in foods she claims are "forbidden" to her are totally off
the wall!
>
> On Mon, 01 Dec 2003 02:20:43 +0000, Phil
> <[email protected]> wrote:
>
> >Gal wrote:
>
> >
> >I am puzzled, you say you are allergic to baker's yeast, malt, oyster
> >and chocolate and therefor cannot eat pasta. But pasta contains none of
> >these. What is the problem.
>
> Malt in pasta.
This woman needs a class in cooking, I think - her notion of the
ingredients in foods she claims are "forbidden" to her are totally off
the wall!
Dec 1st 2003, 11:12 am
#87
Guest
Posts: n/a
Re: Chinese food in Florence & Nice, France?
[email protected] wrote:
>
> On Mon, 1 Dec 2003, Gal wrote:
>
> There shouldn't be any yeast in either salad or ice cream, especially
> not the ice cream (properly: gelato, yes, I know they're not the same
> thing, but I don't think the OP has ever experienced gelato).
>
>
> What salad dressings have yeast in them? Surely not the
> vinegar and oil types you'll find in Italy. Do any bottled
> salad dressings contain yeast?
None I've ever encountered anywhere - why would they? (And I'm an
inveterate label-reader, so I'd notice something so bizarrely out of
place.)
>
> On Mon, 1 Dec 2003, Gal wrote:
>
> There shouldn't be any yeast in either salad or ice cream, especially
> not the ice cream (properly: gelato, yes, I know they're not the same
> thing, but I don't think the OP has ever experienced gelato).
>
>
> What salad dressings have yeast in them? Surely not the
> vinegar and oil types you'll find in Italy. Do any bottled
> salad dressings contain yeast?
None I've ever encountered anywhere - why would they? (And I'm an
inveterate label-reader, so I'd notice something so bizarrely out of
place.)
Dec 1st 2003, 11:13 am
#88
Guest
Posts: n/a
Re: Chinese food in Florence & Nice, France?
[email protected] wrote:
>
> You won't find malt in Italian pasta. I don't even know ofr
> any pasta available in America that has malt in it. Can
> you tell us which brands you have run into that have
> malt in them?
I am more and more convinced this is a troll! (No one could be THAT
clueless!)
>
> You won't find malt in Italian pasta. I don't even know ofr
> any pasta available in America that has malt in it. Can
> you tell us which brands you have run into that have
> malt in them?
I am more and more convinced this is a troll! (No one could be THAT
clueless!)
Dec 1st 2003, 11:16 am
#89
Guest
Posts: n/a
Re: Chinese food in Florence & Nice, France?
Reid wrote:
>
> Following up to EvelynVogtGamble(Divamanque)
>
> > (Of course, many men cook, too - but
> >one generally assumes a woman knows about such things, whereas a man may
> >not.)
>
> nowadays that's quite an assumption!
And obviously a false one, if "Gal" is female! (I doubt many men - even
those who do not cook - would have such bizarre notions of where one is
likely to encounter yeast and/or malt.)
> --
> 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
>
> Following up to EvelynVogtGamble(Divamanque)
>
> > (Of course, many men cook, too - but
> >one generally assumes a woman knows about such things, whereas a man may
> >not.)
>
> nowadays that's quite an assumption!
And obviously a false one, if "Gal" is female! (I doubt many men - even
those who do not cook - would have such bizarre notions of where one is
likely to encounter yeast and/or malt.)
> --
> 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, 11:21 am
#90
Guest
Posts: n/a
Re: Chinese food in Florence & Nice, France?
B Vaughan <[email protected]> wrote:
> (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.)
Can't say my experiences would enlighten you- Chinese food in Italy is
best avoided...
David
--
David Horne- (website under reconstruction)
davidhorne (at) davidhorne (dot) co (dot) uk
> (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.)
Can't say my experiences would enlighten you- Chinese food in Italy is
best avoided...
David
--
David Horne- (website under reconstruction)
davidhorne (at) davidhorne (dot) co (dot) uk
