Following up to nitram

    >It's not it's, it's its.

Are you turning into Magda?
--
Mike Reid
Wasdale-Thames path-London-Photos "http://www.fellwalk.co.uk" <-- you can email us@ this site
Eat-walk-Spain "http://www.fell-walker.co.uk" <-- dontuse@ all, it's a spamtrap

On Mon, 11 Apr 2005 09:47:50 +0100, The Reids
<[email protected]> wrote:

    >Following up to nitram
    >>It's not it's, it's its.
    >Are you turning into Magda?

You missed the post that triggered me into adding a sig. It saves her
having to post punctuation corrections. You are welcome to use the
sig. if you want.
--
It's not it's, it's its.

http://webster.commnet.edu/grammar/m...phe.htm#plural

On Mon, 11 Apr 2005 11:03:12 +0200, nitram <[email protected]> wrote:

    >On Mon, 11 Apr 2005 09:47:50 +0100, The Reids
    ><[email protected]> wrote:
    >>Following up to nitram
    >>>It's not it's, it's its.
    >>Are you turning into Magda?
    >You missed the post that triggered me into adding a sig. It saves her
    >having to post punctuation corrections. You are welcome to use the
    >sig. if you want.

I forgot to acknowledge Keith Anderson's input to my sig.
--
It's not it's, it's its.

http://webster.commnet.edu/grammar/m...phe.htm#plural

Following up to nitram

    >>but butter come into play in the north, as it does in Spain.
    >How far north are you talking about? Where's the dividing line?
    >From my experience of working and eating in and around Turin and Milan
    >I agree with DFM

how do you make risotto, the signature dish of Milan? With
butter.
--
Mike Reid
Wasdale-Thames path-London-Photos "http://www.fellwalk.co.uk" <-- you can email us@ this site
Eat-walk-Spain "http://www.fell-walker.co.uk" <-- dontuse@ all, it's a spamtrap

On Mon, 11 Apr 2005 10:11:38 +0100, The Reids
<[email protected]> wrote:

    >Following up to nitram
    >>>but butter come into play in the north, as it does in Spain.
    >>How far north are you talking about? Where's the dividing line?
    >>From my experience of working and eating in and around Turin and Milan
    >>I agree with DFM
    >how do you make risotto, the signature dish of Milan? With
    >butter.

There are more things than risotto available in Milan, I don't recall
ever eating risotto in Milan although I have in the Turin area.
--
It's not it's, it's its.

http://webster.commnet.edu/grammar/m...phe.htm#plural

On Sat, 9 Apr 2005 10:59:29 +0100, chancellor of the duchy of besses o' th'
barn wrote:

    > The Reids <[email protected]> wrote:
    >
    >> Following up to chancellor of the duchy of besses o' th' barn
    >>
    >>>Interesting you say that, because I've never been to Valencia, and have
    >>>only been to Andalucia and the Barcelona area in Spain!
    >>
    >> Paella Valenciana
    >> Meat and beans replace the seafood of the marisco version (it is
    >> worth remembering that paella may contain almost anything).
    >> There is no sofrito in this version, just tomatoes.
    >> Beans, both green (french beans) and white (garrofó) with rabbit
    >> or chicken and possibly snails; rosemary, saffron and sweet
    >> paprika (pimenton dulce).
    >>
    >> Surprised?
    >
    > Sounds nice!

That's on the list for next weekends experiment, if I can persuade 'er
indoors to eat it.
My Spanish colleague always rolls his eyes when he sees paella on the menu
at work, always grumbling "...*real* paella is made with rabbit..."
--
Tim C.

Following up to nitram

    >>Are you turning into Magda?
    >You missed the post that triggered me into adding a sig. It saves her
    >having to post punctuation corrections. You are welcome to use the
    >sig. if you want.

I see! I could have one on netiquette.
--
Mike Reid
Wasdale-Thames path-London-Photos "http://www.fellwalk.co.uk" <-- you can email us@ this site
Eat-walk-Spain "http://www.fell-walker.co.uk" <-- dontuse@ all, it's a spamtrap

On Mon, 11 Apr 2005 10:31:58 +0100, The Reids
<[email protected]> wrote:

    >Following up to nitram
    >>>Are you turning into Magda?
    >>You missed the post that triggered me into adding a sig. It saves her
    >>having to post punctuation corrections. You are welcome to use the
    >>sig. if you want.
    >I see! I could have one on netiquette.

Apparently I need one on appropriate behaviour or is that the same
thing?
--
It's not it's, it's its.

http://webster.commnet.edu/grammar/m...phe.htm#plural

On Mon, 11 Apr 2005 10:11:38 +0100, The Reids wrote:

    > Following up to nitram
    >
    >>>but butter come into play in the north, as it does in Spain.
    >>How far north are you talking about? Where's the dividing line?
    >>From my experience of working and eating in and around Turin and Milan
    >>I agree with DFM
    >
    > how do you make risotto, the signature dish of Milan? With
    > butter.

Butter *and* olive oil? The butter is essential at the end though.
--
Tim C.

Following up to nitram

    >>how do you make risotto, the signature dish of Milan? With
    >>butter.
    >There are more things than risotto available in Milan,

Naturally.

    >I don't recall
    >ever eating risotto in Milan although I have in the Turin area.

Risotto alla milanese? The signature dish of Lombady and Milan.

Culinaria Italy - Lombardy:-
"butter is used more often than oil" "rice is poular everywhere".

Nobody is saying there is *no* olive oil in Milan, just that
dairy comes in in the north of Spain and Italy.
--
Mike Reid
Wasdale-Thames path-London-Photos "http://www.fellwalk.co.uk" <-- you can email us@ this site
Eat-walk-Spain "http://www.fell-walker.co.uk" <-- dontuse@ all, it's a spamtrap

Following up to Tim Challenger

    >> how do you make risotto, the signature dish of Milan? With
    >> butter.
    >Butter *and* olive oil? The butter is essential at the end though.

only butter in recipes I have looked at in Italian books.
--
Mike Reid
Wasdale-Thames path-London-Photos "http://www.fellwalk.co.uk" <-- you can email us@ this site
Eat-walk-Spain "http://www.fell-walker.co.uk" <-- dontuse@ all, it's a spamtrap

On Mon, 11 Apr 2005 13:30:59 +0100, The Reids wrote:

    > Following up to Tim Challenger
    >
    >>> how do you make risotto, the signature dish of Milan? With
    >>> butter.
    >>Butter *and* olive oil? The butter is essential at the end though.
    >
    > only butter in recipes I have looked at in Italian books.

My books are Austrian, as I don't read Italian. Glaze the onions and rice
in olive oil and butter, that's what I've seen mostly. I don't know where
the recipes in my books come from but probably not from any region
specifically.
--
Tim C.

Tim Challenger <[email protected]> wrote:

    > On Mon, 11 Apr 2005 13:30:59 +0100, The Reids wrote:
    >
    > > Following up to Tim Challenger
    > >
    > >>> how do you make risotto, the signature dish of Milan? With
    > >>> butter.
    > >>
    > >>Butter *and* olive oil? The butter is essential at the end though.
    > >
    > > only butter in recipes I have looked at in Italian books.
    >
    > My books are Austrian, as I don't read Italian. Glaze the onions and rice
    > in olive oil and butter, that's what I've seen mostly. I don't know where
    > the recipes in my books come from but probably not from any region
    > specifically.

A quick web search (including italian web pages) would seem to indicate
butter is the prefered ingredient, but I've seen a few that include oil
in addition. This one, for example-

http://www.kwcucina.kataweb.it/vissani/11/14-1.html

--
David Horne- www.davidhorne.net
usenet (at) davidhorne (dot) co (dot) uk

Following up to Tim Challenger

    >> only butter in recipes I have looked at in Italian books.
    >My books are Austrian, as I don't read Italian. Glaze the onions and rice
    >in olive oil and butter, that's what I've seen mostly. I don't know where
    >the recipes in my books come from but probably not from any region
    >specifically.

I looked in Culinaria and a book by Lorenza de Medici (old
money!) and one by Ana del Conte, they all have risotto milanese
with butter only, but there are other risottos in the third book
with both oil and butter from elsewhere.
--
Mike Reid
Wasdale-Thames path-London-Photos "http://www.fellwalk.co.uk" <-- you can email us@ this site
Eat-walk-Spain "http://www.fell-walker.co.uk" <-- dontuse@ all, it's a spamtrap

    > > Following up to Tim Challenger
    > >
    > >>> how do you make risotto, the signature dish of Milan? With
    > >>> butter.
    > >>
    > >>Butter *and* olive oil? The butter is essential at the end though.
    > >
    > > only butter in recipes I have looked at in Italian books.
    > My books are Austrian, as I don't read Italian. Glaze the onions and rice
    > in olive oil and butter, that's what I've seen mostly. I don't know where
    > the recipes in my books come from but probably not from any region
    > specifically.

The addition of olive oil is to prevent the butter from burning.