The Reids

Following up to Charles Hawtrey

    >>If you think offal has no place in "gourmet" food you are merely
    >>demonstrating your gastronomic narrow mindedness and assuming you
    >>are American, tending to prove the point of the earlier post.
    >You missed the point of my reply, so I will type slowly in hopes that
    >you can follow along. What one considers "weird" food depends very
    >much on one's cultural perspective. Snails and offal are gourmet food
    >in some countries; roasted puppies or rats are delicacies in certain
    >parts of east Asia; grasshoppers and fresh blood are common foods in
    >some African countries; others even enjoy pineapple on pizza.

the last is truly weird.:-) I would expect a gourmet to try most
of those, except at least fresh blood in Africa, on health
grounds. I think regarding food as weird isn't a gourmet trait?
--
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

The Reids

Following up to Mxsmanic

    >> No doubt! But isn't the thing about a sandwich that its a
    >> container for anything? I suppose you *could* say the same for
    >> pizza?
    >The pizza is a platform for anything.

not in the opinion of the neapolitan, or me.
--
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

The Reids

Following up to Ellie C

    >. I do have a
    >hard timne though finding mozzarella cheese with strong flavor. The only
    >kind I can find is the sort you use for salads - the pale, delicate
    >flavored kind.

My Italian cheese book only lists two types, buffalo and one
wrapped in myrtle, I don't think either are very strong
flavoured. But I have a nagging memory of something intended for
pizzas, but cant find a reference.
--
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 Frayed Morgues

On Fri, 29 Oct 2004 07:20:59 +0200, Mxsmanic <[email protected]>
wrote:

    >The Reids writes:
    >> No doubt! But isn't the thing about a sandwich that its a
    >> container for anything? I suppose you *could* say the same for
    >> pizza?
    >The pizza is a platform for anything.

Ah, but here in Italy, the base receive a lot of attention too. I
think they use a lot of olive oil and salt to give it the flavour.
With corporate pizzas (almost wrote pizze!) like Pizza Hut, I have
often left the crust, because it is bland and 'orrible. Over here I
eat the whole lot, everytime, because in itself it is delicious.
---
DFM

The Reids

Following up to poldy

    >And pizza with fruits de mer. What is that about? Do people eat a lot
    >of bread or doughy foods with seafood?

the seafood pizzas I have liked have not been very doughy, that
probably at the centre of the argument!
--
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

The Reids

Following up to Miguel Cruz

    >> I'm now not entirely sure I know when he's joking :-(
    >I'm testing out a new strategy for Democratic political candidates. I think
    >it might be working.

Does netiquette allow me to "whoosh" myself?
--
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

Sarah Banick

    > Is that STILL going on? I had completely forgotten about it since moving
    > away in May.
    > miguel
    > --
It's slowing down. Stores are getting stuck with endless cartons of
carb-free peanut butter, pasta, waffles, orange juice, etc. Folks don't have
much of a drive to put their money where their mouth is...especially after
you taste some of it...

Deep Frayed Morgues

On Fri, 29 Oct 2004 03:17:44 -0500, [email protected] (Miguel Cruz)
wrote:

    >poldy <[email protected]> wrote:
    >> "Mark Hewitt" <[email protected]> wrote:
    >>> Excellent. Pizza's are much nicer than burgers.
    >> I think the recent trend in the US has gone against pizzas. I hear
    >> sales at pizzarias are down, partly because of the success of the frozen
    >> rising crust products.
    >> Meanwhile, the Atkins craze has helped chains like McDonald's do well.
    >Is that STILL going on? I had completely forgotten about it since moving
    >away in May.

Where are you living now? Asia somewhere?

The whole low-carb thing never really made sense to me. I mean,
everyone's mother drove home the message that good food in moderation
and exercise was the way it's done, and I still believe this is the
best way. Why do people keep looking for a way to stuff themselves
senselessly and still get thin?
---
DFM

Deep Frayed Morgues

On Fri, 29 Oct 2004 12:40:34 +0200, Magda
<[email protected]> wrote:

    >On Fri, 29 Oct 2004 04:34:47 GMT, in rec.travel.europe, poldy <[email protected]> arranged
    >some electrons, so they looked like this :
    > ... In article <[email protected]>,
    > ... "Mark Hewitt" <[email protected]> wrote:
    > ...
    > ... > Excellent. Pizza's are much nicer than burgers.
    > ...
    > ... I think the recent trend in the US has gone against pizzas. I hear
    > ... sales at pizzarias are down, partly because of the success of the frozen
    > ... rising crust products.
    > ...
    > ... Meanwhile, the Atkins craze has helped chains like McDonald's do well.
    >Who needs to go to McShit to have a steak ??

On occasions I have gone to McShit to have a shit... most reliable
source of clean toilets around!
---
DFM

Ellie C

Magda wrote:

    > On 29 Oct 2004 08:23:34 -0700, in rec.travel.europe, [email protected] (Jeremy)
    > arranged some electrons, so they looked like this :
    >
    > ...
    > ... Following my Mexican error I didn't learn from my ways and went to an
    > ... Indian restaurant, which again was insipid beyond belief. The fact is
    > ... that the French just don't like spicy food. The next night I bowed to
    > ... the inevitable and had my usual magret de canard at Le Berry.
    >
    > Try a Brazilian restaurant and ask that your food be hot. I have seen a teeny tiny amount
    > of the sauce make many a big guy cry...
    >
Really? Interesting - I used to go to two different Barzillian
restaurants near where I lived in the US and neither of them had hot
(spicy) food. Both were run by people from Brazil, so I'd guess they
were authentic in that respect. I know that it's possible they could
tone it down for the US taste, but I doubt that was the case since
people always asked them how come the food wasn't hot and spicy. I
wonder how it came to be hot in France. My undertanding of Brazillian
food from what I've cooked and what I've read about it is that it's
complex and flavorful but not hot. Of course, Brazil is a big place. I'd
guess the cuisine must vary from one part to another!

S Viemeister

The Reids wrote:
    >
    > Following up to Ellie C
    >
    > >. I do have a
    > >hard timne though finding mozzarella cheese with strong flavor. The only
    > >kind I can find is the sort you use for salads - the pale, delicate
    > >flavored kind.
    >
    > My Italian cheese book only lists two types, buffalo and one
    > wrapped in myrtle, I don't think either are very strong
    > flavoured. But I have a nagging memory of something intended for
    > pizzas, but cant find a reference.
My 'Italian Kitchen Bible' has this -

"You will also find in supermarkets a pale yellow semi-hard mozzarella,
which is sometimes sold ready-grated."

Sheila

Ellie C

Deep Frayed Morgues wrote:

    > On Fri, 29 Oct 2004 03:17:44 -0500, [email protected] (Miguel Cruz)
    > wrote:
    >
    >
    >>poldy <[email protected]> wrote:
    >>>"Mark Hewitt" <[email protected]> wrote:
    >>>>Excellent. Pizza's are much nicer than burgers.
    >>>I think the recent trend in the US has gone against pizzas. I hear
    >>>sales at pizzarias are down, partly because of the success of the frozen
    >>>rising crust products.
    >>>Meanwhile, the Atkins craze has helped chains like McDonald's do well.
    >>Is that STILL going on? I had completely forgotten about it since moving
    >>away in May.
    >
    >
    > Where are you living now? Asia somewhere?
    >
    > The whole low-carb thing never really made sense to me. I mean,
    > everyone's mother drove home the message that good food in moderation
    > and exercise was the way it's done, and I still believe this is the
    > best way. Why do people keep looking for a way to stuff themselves
    > senselessly and still get thin?
    > ---
    > DFM
Well, of course you'll never lose weight if you stuff yourself. But I
changed just my breakfast habits and lost 25 lbs. I used to eat low fat,
high-fiber cereal with skim milk and fruit - and I would be famished an
hour and a half later, and hungry for the rest of the day. I started
eating bacon and an egg for breakfast and found I had no desire for food
until about mid afternoon, and even then it wasn't that "I must eat or
I'll faint" feeling, just a sort of that food might be something worth
giving a thought to. Making just this change in eating habits made a
subtle but very influential difference in my desire for food. So I eat
less because I'm simply not as hungry all the time.

YMMV

Owain

Martin wrote
    | >Why would I want to show guests through my home? They haven't
    | >paid two shillings at the door.
    | 2 bob? It's long time since you had a guest. The going rate is
    | a tenner per person.

For Chatsworth, maybe; for my flat, I'd be lucky to get a tanner per person!

Owain

Miguel Cruz

Deep Frayed Morgues <deepfreudmoors@eITmISaACTUALLYiREAL!l.nu> wrote:
    > [email protected] (Miguel Cruz) wrote:
    >> See, you forget that I was raised in the American traditions of irony
    >> (i.e., none) and I find sarcasm to be both offensive and
    >> incomprehensible.
    > OK, given that the most superb incarnation of irony is when it's
    > unrecognisable from sincerity, is this your dalliance into advanced
    > irony, or are you being serious?

Come now, surely you don't expect me to ruin all the fun by giving it away.

miguel
--
Hit The Road! Photos from 32 countries on 5 continents: http://travel.u.nu

Magda

On Fri, 29 Oct 2004 19:59:07 +0200, in rec.travel.europe, Ellie C <[email protected]>
arranged some electrons, so they looked like this :


... Really? Interesting - I used to go to two different Barzillian
... restaurants near where I lived in the US and neither of them had hot
... (spicy) food. Both were run by people from Brazil, so I'd guess they
... were authentic in that respect. I know that it's possible they could
... tone it down for the US taste, but I doubt that was the case since
... people always asked them how come the food wasn't hot and spicy. I
... wonder how it came to be hot in France. My undertanding of Brazillian
... food from what I've cooked and what I've read about it is that it's
... complex and flavorful but not hot. Of course, Brazil is a big place. I'd
... guess the cuisine must vary from one part to another!

It does. The cooking from the state of Bahia (North-west) is heavily spiced. Many a
tourist, including a cousin of mine, fell in the trap "You want your food cold or hot ?" -
they couldn't know it didn't mean temperature... ;))