Text 5953, 96 rader
Skriven 2013-10-21 05:42:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av MICHAEL LOO
Ärende: not really
==================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> I'd heard this and wondered at it. The "vinho d'alhos" dishes
 ML> (this is the New England Portuguese way of saying it) are
 ML> totally nothing like the Indian.

 DD> Nor are the Brazilian, nor the Macao, nor the Angolan versions like
 DD> the Indian. It's called fusion, I think.

 ML> Hardly fusion, more like divergence.

Either road they are taking the original concept and adapting local/regional
tastes and ingredients. I see it as a fusing of two cultures. You, apparently,
see it as an aberration.

 DD> Sort of like American Italian
 DD> dishes vary wildly from Italian Italian dishes of the same name.
 DD> Local ingredients, tastes, and techniques.

 ML> This is one of those odd statements that has been
 ML> perpetuated by newspaper food writers since like
 ML> Columbus. Most dishes I've encountered in both
 ML> countries are quite similar, with the usual wiggle
 ML> room of individual interpretation; the consistent
 ML> divergence here is that the American versions have
 ML> more protein, but that's mostly because the immigrants

And more garlic. I've noticed that "real" Italian dishes are acquainted with
garlic but do not use nearly as much of it as the Americanised versions. The
French and Spanish use a *lot* more garlic in their native dishes than the
Italians - despite what many in the US think. And, as you know, I LIKE garlic.
No vampire would ever consider drinking my blood.   Bv)=

 ML> could afford that; let me assure you that the
 ML> Calabrese or Sicilians would put in extra goodness if
 ML> they were able to. Pizza? The profligate Americans
 ML> use more fuel and make crustier crusts and apply twice
 ML> the cheese, twice the sauce, and twice the toppings.

IOW, Little Caesar's regular pizza is nearly "authentic" since their normal
practice is to spread the ingredients for one regular American-style pizza
across two pies. Satisfying no one but the bookkeeper's bottom line.

 ML> Flavors remain much the same.

Except for the typical American heavy hand with the garlic -- and overuse of
stale grated Parmesan.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bluefish w/Oranges & Oregano Flowers In Cartoccio
 Categories: Seafood, Citrus, Import
      Yield: 4 Servings
 
  1 1/2 lb Bluefish filets; 4 pcs
      4 tb Extra virgin olive oil
      6    Oranges; segmented, zested
      1 c  Oregano flowers; or other
           - late summer herb flowers
      1 md Red onion; sliced paper
           - thin
    1/2 c  Italian parsley; fine
           - chopped
 
  Recipe Courtesy Mario Batali

  Preheat oven to 400øF/205øC.
 
  Cut 4 pieces parchment paper into 16"X16" square pieces.
  Grease each piece of parchment with 1 tablespoon olive
  oil. Season blue fish with salt and pepper and place just
  right center of each piece of parchment.
  
  Divide the orange segments, oregano flowers and red onion
  on top of the 4 bluefish filets and sprinkle each with
  parsley. Fold the left half of the parchment over and
  crimp the edges so that each is sealed. Place on a cookie
  sheet and bake for 10 minutes.
  
  Remove and present still sealed to each guest. Using a
  pair of scissors or a knife, open cartoccio and eat
  immediately.
  
  Yield: 4 servings
  
  Molto Mario Show #MB5688
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Anyone can stop a man's life, but no one his death." -- Seneca
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