nitram wrote:

    > On Wed, 13 Apr 2005 17:15:54 +0200, Tim Challenger
    > <[email protected]> wrote:
    >
    >
    >>On Wed, 13 Apr 2005 15:34:21 +0200, nitram wrote:
    >>>On Wed, 13 Apr 2005 13:36:37 +0200, Tim Challenger
    >>><[email protected]> wrote:
    >>>>On Wed, 13 Apr 2005 13:24:05 +0200, nitram wrote:
    >>>>>On Wed, 13 Apr 2005 13:20:36 +0200, Tim Challenger
    >>>>><[email protected]> wrote:
    >>>>>>On Wed, 13 Apr 2005 11:31:11 +0200, nitram wrote:
    >>>>>>>On Wed, 13 Apr 2005 10:22:57 +0100, The Reids
    >>>>>>><[email protected]> wrote:
    >>>>>>>>Following up to Tim Challenger
    >>>>>>>>>So I am now an expert on Greek and
    >>>>>>>>>Turkish food culture.
    >>>>>>>>me too, I went to a turkish restaurant once.
    >>>>>>>Once and only once! :-)
    >>>>>>I've had a lot of German/Turkish döner kebabs. Does that count?
    >>>>>Starbucks gives a new meaning to "Home Brewing"
    >>>>>http://www.starbucks.com/retail/brewing.asp
    >>>>The result looks uncannily like my home brew attempts.
    >>>I had yeast poisoning for years after one of my less successful
    >>>attempts to brew 100% brew beer. If one kg sugar makes 5% alcohol then
    >>>...
    >>.. it turned out very sweet ?
    >
    >
    > yes
    >
    > I used to use Grolsch flip top bottles bought from the local
    > supermarket for the cost of the deposit.
    > A batch with less sugar, but again too much when left to mature blew
    > out the whole lot in one go when the bottle was opened.
    >
    > I returned the crate with the bottles full and got the deposit back..
    > It must have given them hell of a surprise in the brewery.


There is probably a terrorism investigation in progress.

Deep Foiled Malls <deepfreudmoors@eITmISaACTUALLYiREAL!l.nu> wrote in
news:[email protected]:

    > On Wed, 13 Apr 2005 16:12:26 +0200, nitram <[email protected]> wrote:
    >
    >>On Wed, 13 Apr 2005 13:55:08 GMT, Deep Foiled Malls
    >><deepfreudmoors@eITmISaACTUALLYiREAL!l.nu> wrote:
    >>>On 13 Apr 2005 15:14:10 +0200, Emilia <[email protected]> wrote:
    >>>>nitram <[email protected]> wrote in
    >>>>news:[email protected] m:
    >>>>> On Tue, 12 Apr 2005 20:24:14 GMT, Deep Foiled Malls
    >>>>> <deepfreudmoors@eITmISaACTUALLYiREAL!l.nu> wrote:
    >>>>>
    >>>>>>On 12 Apr 2005 13:11:40 +0200, Emilia <[email protected]>
    >>>>>>wrote:
    >>>>>>>Deep Foiled Malls <deepfreudmoors@eITmISaACTUALLYiREAL!l.nu>
    >>>>>>>wrote in news:[email protected]:
    >>>>>>>> On 11 Apr 2005 17:48:50 +0200, Emilia <[email protected]>
    >>>>>>>> wrote:
    >>>>>>>>
    >>>>>>>>>Deep Foiled Malls <deepfreudmoors@eITmISaACTUALLYiREAL!l.nu>
    >>>>>>>>>wrote in news:[email protected]:
    >>>>>>>>>> On 10 Apr 2005 17:29:08 -0700, "Louis Cohen"
    >>>>>>>>>> <[email protected]> wrote:
    >>>>>>>>>>
    >>>>>>>>>>>Like China, wheat and spuds in cooler places, rice in warmer
    >>>>>>>>>>>climates. You'll find climate-based food differences in any
    >>>>>>>>>>>country large enough to have different climates. Isn't
    >>>>>>>>>>>northern Italy big on butter and dairy, and the south uses
    >>>>>>>>>>>olive oil?
    >>>>>>>>>>
    >>>>>>>>>> Erm... no, the north is bigger on olive oil that butter. True
    >>>>>>>>>> they use butter here, but olive oil is far more common.
    >>>>>>>>>Now you will find olive oil more common but traditionally
    >>>>>>>>>butter is what would have be used.
    >>>>>>>>
    >>>>>>>> How do I find that?
    >>>>>>>What do you mean "how do I find that" ?
    >>>>>>>Find some italian grandmas and ask them to teach you to cook.
    >>>>>>I know what I meant, but the brain to usenet device failed
    >>>>>>somewhere.
    >>>>>
    >>>>> you omitted "that"
    >>>>>
    >>>>> "You will find that olive oil is more common ..."
    >>>>>
    >>>>OH! You were correcting my english! I thought you were asking a
    >>>>question! ;o) Maybe we should go take one of Mixi's english classes.
    >>>No, I wasn't correcting your english! Martin got confused with who
    >>>said what, correcting you instead of me, and that added to the
    >>>confused statement I made "How do I find that?".
    >>I was correcting/clarifying your English.
    >
    > Ah, I see what happened now.
    >
    > Either way, we go through about a litre of good olive oil every six
    > weeks or so, but use very little butter.
    >
    > Incidentally, the best butter I have ever found was in Adelaide.
    > Farmers Union, in the yellow wrapper. That stuff on toast is utterly
    > divine. It has a curiously complex flavour, with what seems like a
    > trace of garlic of all things! Says nothing about it on the packet, so
    > it must be whatever the cows are eating


So we are back to what we were talking about in the first place before
Martin butted in.

Let me try again: Today, in the north of italy, it might be true that
olive oil is used more than butter. But traditionally, northern italians
used more butter than olive oil.

How can you find this?:
You can get yourself some old traditional cook books and/or and some old
northern italian grandmas and you'll probably notice butter in the
recipes. New books of recipes and younger cooks will suggest the use of
olive oil instead.

You can see the same thing in Portuguese cooking as well. Where
traditional recipes call for lard and or butter, now we omit the lard,
use less butter and more olive oil.

On 14 Apr 2005 16:10:39 +0200, Emilia <[email protected]> wrote:

    >So we are back to what we were talking about in the first place before
    >Martin butted in.

Buttered in?

    >Let me try again: Today, in the north of italy, it might be true that
    >olive oil is used more than butter. But traditionally, northern italians
    >used more butter than olive oil.
    >How can you find this?:

Easily. I asked my wife, and she confirmed that you are in fact
correct. The did use more butter once upon a time, and this can be
seen in dishes like risotto and pizzoccheri.
--
---
DFM - http://www.deepfriedmars.com
---
--

Following up to Emilia

    >Let me try again: Today, in the north of italy, it might be true that
    >olive oil is used more than butter. But traditionally, northern italians
    >used more butter than olive oil.

I buy italian butter for my italian butter recipes.
My UK supermarket is full of olive oil, I cook with little else,
but no one would say British cooking is characterised by olive
oil. Many people see a health benefit in olive oil outside its
traditional areas of use.
--
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

Deep Foiled Malls <deepfreudmoors@eITmISaACTUALLYiREAL!l.nu> wrote in
news:[email protected]:

    > On 14 Apr 2005 16:10:39 +0200, Emilia <[email protected]> wrote:
    >
    >>So we are back to what we were talking about in the first place before
    >>Martin butted in.
    >
    > Buttered in?

    :o) LOL.

Personally I love butter! Ok, I love olive oil too. There is nothing better
in the world then good bread, good butter & good olive oil, and good
garlic! Ok the list could quickly get very long here! ;o)
Having said that, surprisingly, Swiss butter is not so great.


    >>Let me try again: Today, in the north of italy, it might be true that
    >>olive oil is used more than butter. But traditionally, northern italians
    >>used more butter than olive oil.
    >>How can you find this?:
    >
    > Easily. I asked my wife, and she confirmed that you are in fact
    > correct. They did use more butter once upon a time, and this can be
    > seen in dishes like risotto and pizzoccheri.


Well, there you go! I didn't know you had such resources at your disposal!!
No good risotto is complete without its touch of butter at the end.

The Reids <[email protected]> wrote in
news:[email protected]:

    > Following up to Emilia
    >
    >>Let me try again: Today, in the north of italy, it might be true that
    >>olive oil is used more than butter. But traditionally, northern italians
    >>used more butter than olive oil.
    >
    > I buy italian butter for my italian butter recipes.
    > My UK supermarket is full of olive oil, I cook with little else,
    > but no one would say British cooking is characterised by olive
    > oil. Many people see a health benefit in olive oil outside its
    > traditional areas of use.

Butter from the Azores is the best I've tried so far. Not that you can find
this readily in supermarkets! ;o)

On 15 Apr 2005 14:35:50 +0200, Emilia <[email protected]> wrote:

    >Deep Foiled Malls <deepfreudmoors@eITmISaACTUALLYiREAL!l.nu> wrote in
    >news:[email protected] :
    >> On 14 Apr 2005 16:10:39 +0200, Emilia <[email protected]> wrote:
    >>
    >>>So we are back to what we were talking about in the first place before
    >>>Martin butted in.
    >>
    >> Buttered in?
    >:o) LOL.
    >Personally I love butter! Ok, I love olive oil too. There is nothing better
    >in the world then good bread, good butter & good olive oil, and good
    >garlic! Ok the list could quickly get very long here! ;o)
    >Having said that, surprisingly, Swiss butter is not so great.

and Dutch butter smells yukky.

On 15 Apr 2005 14:35:50 +0200, Emilia <[email protected]> wrote:

    >Well, there you go! I didn't know you had such resources at your disposal!!

These Italian women are wonderful things. I recommend that everyone
have at least one!
--
---
DFM - http://www.deepfriedmars.com
---
--