italian food kicks greek food's ass
Barry Begallo
but what is greek food? chicken soaked in lemon juice and then burnt
black on the grill.
greek food sucks.
![[nikiforos]'s profile photo](http://lh3.googleusercontent.com/a-/ALV-UjWSZQuYaTCBsNRxpkMTr_h8e5MzoK3ilU3W2UAnPzxCFwU2Gw=s40-c)
[nikiforos]
inferiority complex to anything or anyone Greek.
Best Of The Beast
"Barry Begallo" <barryb...@hotmail.com> wrote:
> thank god for italians who gave us ravioli, pizza, lasangne, etc.
>
Italian food isn't just pizza and pasta!
There's lots of other tasty food you can have.
(Ever heard of Antonio Carluccio?)
When I was about 12, a Greek couple living in
Luxembourg [they were friends of my parents]
invited us to stay at their house. One day we all went
to this fabulous Italian restaurant and the food there
was truly amazing. I don't recall in detail all the food
we had that day, but we certainly didn't have any pizza or
pasta. I remember quails being on our table, and the Greek
man who took us there had a soup containing mussels.
The whole restaurant smelt lovely with the huge variety
of good quality food that was served there. Another memorable
thing about the place was the atmosphere: most people in the
restaurant were (loudly!) singing these Italian songs for hours on end
until you ended up with a headache. (Yes, we stayed there for hours.)
But at the time, I couldn't really appreciate the place (as I was so young).
ser
"Barry Begallo" <barryb...@hotmail.com> wrote in message
news:ea614a6f.0212...@posting.google.com...
Jason Lambro
May you drown and search the world forever for an earthen grave
Dorian West
have the highest smoking rate in the world and 1 of the highest life spans
in the world.
Italian food is paste. It clogs arteries, raises insulin levels and gives
you type II diabetes, makes you short and fat because there's not enough
protein and far too much fat inducing carbohydrates and finally it has a
tendency to constipate.
If the above sounds like you, then you know the reason why.
Also, I have just come back from an Italian's funeral today and I am
reminded once again that Italians get the most hideous diseases. I've been
trying to piece together why ever since the husband of today's deceased died
from horrible multiple cancer attacks 3 years ago. This lady died from a
horrible wasting disease as well. I and others have concluded that it is the
Italian diet that is at fault.
Before it's too late, convert to the diet of the Graeco-Romans and give away
this idea of "paste".
"Barry Begallo" <barryb...@hotmail.com> wrote in message
news:ea614a6f.0212...@posting.google.com...
Filippo Cintolesi
>
> Greek food is the best and healthiest in the world, that's why the Greeks
> have the highest smoking rate in the world and 1 of the highest life spans
> in the world.
>
> Italian food is paste. It clogs arteries, raises insulin levels and gives
> you type II diabetes, makes you short and fat because there's not enough
> protein and far too much fat inducing carbohydrates and finally it has a
> tendency to constipate.
>
> If the above sounds like you, then you know the reason why.
Oh, that's why I can see so many people so wildy overweight here....
It's because the proportion of Italian-like dishes has been growing
so much in the last few years.
> Also, I have just come back from an Italian's funeral today and I am
> reminded once again that Italians get the most hideous diseases. I've been
> trying to piece together why ever since the husband of today's deceased died
> from horrible multiple cancer attacks 3 years ago. This lady died from a
> horrible wasting disease as well. I and others have concluded that it is the
> Italian diet that is at fault.
>
> Before it's too late, convert to the diet of the Graeco-Romans and give away
> this idea of "paste".
did you say Graeco-ROMANS? Let me get it right: is the "Graeco-Roman"
diet
an alternative to the kind of diet you can find in Italy?
F
WolfWolf
sewage sauce at your dirty deli!!
WolfWolf
The European
"Jason Lambro" <jasl...@nyc.rr.com> wrote in message
news:3DEC91A3...@nyc.rr.com...
Panathinaikos
? "Barry Begallo" <barryb...@hotmail.com> ?????? ??? ??????
news:ea614a6f.0212...@posting.google.com...
You are not Italian, you are just some low-class Sicilian immigrant of North
African extraction with a grinde to axe.
Compare your cockroach-infested pizza joint in down-town Brooklyn with
genuine Italian cuisine and then come talk to us.
paanthinaikos
Panathinaikos
? "WolfWolf" <em...@address.net> ?????? ??? ??????
news:asie01$crt$1...@ngspool-d02.news.aol.com...
> Yasono, the worst Italian ossobucco is far better than the boiled
cockroaches with
> sewage sauce at your dirty deli!!
And what kind of "restaurants" do Turks own in the US? Mostly it's these
filthy doner-kebab joints in the Village where cockroaches not only parade
inside the kitchen but are the basic ingredient of the kebab. The owner of
most kebab-joints is a mustached and swarthy Turkish immigrant who is
sweating like a pig all over the place. The decoration of such "restaurants"
are mostly cheap and dirty plastic seats and tables, a cheap sign with a
stupid name like Anadolu or Uskudar. Occasionally will find a cheap Kemal
Ataturk portrait hunging around and this is far as it gows.
People are lucky if they only get away with typhus and diarrheia from the
food. Not to mention that are also likely to be cheated by or have his
wallet stolen by the owner's son.
panathinaikos
Dimitri
Not only are you uninformed you are an imbecile!
I'm sure you probably aren't sure of the true definition here you go.
Dimitri
One entry found for imbecile.
Main Entry: im·be·cile
Pronunciation: 'im-b&-s&l, -"sil
Function: noun
Etymology: French imbécile, n., from adjective, weak, weak-minded, from
Latin imbecillus
Date: 1802
1 : a mentally deficient person; especially : a feebleminded person having a
mental age of three to seven years and requiring supervision in the
performance of routine daily tasks of self-care
2 : FOOL, IDIOT
- imbecile or im·be·cil·ic /"im-b&-'si-lik/ adjective
WolfWolf
"Panathinaikos" <cziss_...@otenet.gr> wrote in message
news:asinr6$s5l$1...@usenet.otenet.gr...
>
> ? "WolfWolf" <em...@address.net> ?????? ??? ??????
> news:asie01$crt$1...@ngspool-d02.news.aol.com...
> > Yasono, the worst Italian ossobucco is far better than the boiled
> cockroaches with
> > sewage sauce at your dirty deli!!
>
> And what kind of "restaurants" do Turks own in the US?
Close your eyes - and feel the smell of fresh Turkish coffee!
WolfWolf
The European
WolfWolf
>
> ? "Barry Begallo" <barryb...@hotmail.com> ?????? ??? ??????
> news:ea614a6f.0212...@posting.google.com...
> > thank god for italians who gave us ravioli, pizza, lasangne, etc.
> >
> > but what is greek food? chicken soaked in lemon juice and then burnt
> > black on the grill.
> >
> > greek food sucks.
>
> You are not Italian, you are just some low-class Sicilian immigrant of North
> African extraction with a grinde to axe.
LOL!!!!!
Tell us, bre pyrsos27, how many grinded have you axed for becoming a "turk slayer"????
WolfWolf
The European
original
"chicken soaked in lemon juice and then burnt black?"....stick to
Chef Boyardee clown, because you obviously can't cook for shit....
gogu
news:3dec...@news.alphalink.com.au...
> Who gives a fuck, you Culo!
Don't feed the TROLL, my friend!!! Just ignore him...
--
E' mai possibile, oh porco di un cane, che le avventure in codesto reame
debban risolversi tutte con grandi puttane!
F.d.A
Dorian West
news:3DEC9CEC...@physchem.ox.ac.uk...
The Italian fondness for this evil I call pasta is a recent phenomenon by
Italian and Greek standards, since Marco Polo brought it (noodles) back from
Asia in the 13th century. The pre Marco Polo Italian diet resembled Greek
and French food which was classed as Provencal (French pronunciation). It is
this Provencal style of food I'm calling Graeco-Roman.
> F
Jason Lambro
May you live in interesting times!
May you come to the notice of powerful people!
Jason Lambro
restaurants.NYC by AWT851
Jason Lambro
PAolo
> Dorian West wrote:
>>
>> Greek food is the best and healthiest in the world, that's why the
>> Greeks have the highest smoking rate in the world and 1 of the
>> highest life spans in the world.
LOL, obviously because the food is so healthy one must compensate. In
Tibet, where the food is even healthier, they had to call Chinese troops
to reduce the population lifespan, right?
>> Before it's too late, convert to the diet of the Graeco-Romans and
>> give away this idea of "paste".
>
> did you say Graeco-ROMANS? Let me get it right: is the "Graeco-Roman"
> diet
That's the diet where you have to wrestle the people sitting next to you,
to get something to eat, burning calories and never getting a full meal
Cheers,
--
This post refers to fictional characters only, any resemblance
to thenames of real persons, corrupt politicians, newsgroup
participants living or dead is purely coincidental.
The author is not responsible for direct,indirect, incidental
or consequential brain damages resulting from any defect of
intelligence of the reader. Some of the trademarks mentioned
in this post appear for identification purposes only. Unix is
a registered trademark of AT&T, Linux is free. No animals
were harmed in the composition of this message, although the
ticking on the keyboard woke up my dogs.
PAolo
news:3ded43df$0$18874$afc3...@news.optusnet.com.au:
> The Italian fondness for this evil I call pasta is a recent phenomenon
> by Italian and Greek standards, since Marco Polo brought it (noodles)
> back from Asia in the 13th century. The pre Marco Polo Italian diet
> resembled Greek and French food which was classed as Provencal (French
> pronunciation). It is this Provencal style of food I'm calling
> Graeco-Roman.
Yeah, but even accepting your classification and your scientific
evaluation of the evil of pasta, even glossing over the legend of the
pasta brough over by Marco Polo, even if we could actually define an
"italian diet" among so many varied traditions, your basic premise is
still BS: the basic Italian diet is NOT based on pasta, pasta accounts
just for _some_ part of _some_ meals. Sometimes we don't eat pasta at
all, and even when we do it will be usually accompanied by a non-starchy
second course and side dish, plus cheese and fruit.
So if you want you can get upset with the US interpretation of the
Italian diet, the huge oily pasta dish you get in the worst italo-
american joints. The problem is not with the Italian diet, it's with the
commercialization/pandering to lowest denominator that is so typical of
the US approach to food and merchandise... quantity over quality!
Been to Olive Garden lately?
Cheers!
--
This post refers to fictional characters only, any resemblance
to the names of real persons, corrupt politicians, newsgroup
participants living or dead is purely coincidental.
The author is not responsible for direct, indirect, incidental
Filippo Cintolesi
> The Italian fondness for this evil I call pasta is a recent phenomenon by
> Italian and Greek standards, since Marco Polo brought it (noodles) back from
> Asia in the 13th century. The pre Marco Polo Italian diet resembled Greek
> and French food which was classed as Provencal (French pronunciation). It is
> this Provencal style of food I'm calling Graeco-Roman.
If you go to Tarquinia you can admire an etruscan fresco showing
a big dish full of something very reminiscent of what you would call
noodles. I would say they are "pici"..
I think that all this fondness for pasta you mention, is more supposed
than real: I have read that many Britons use to eat pasta once a day.
I use to eat pasta once a week.
This is the first time I've heard of Italian kitchen "classed as
Provencal", be it even pre Marco Polo.
I bet you also believe that what is called bechamel sauce is a French
invention ;-)
F
WolfWolf
Did you eat from your cockroach soup? Wasn't it yet boiled enough?
WolfWolf
The European
"Jason Lambro" <jasl...@nyc.rr.com> wrote in message
news:3DED47EF...@nyc.rr.com...
gogu
news:Xns92D9A6A25BD45...@128.111.24.42...
> "Dorian West" <west...@optusnet.com.au> wrote in
> news:3ded43df$0$18874$afc3...@news.optusnet.com.au:
> Yeah, but even accepting your classification and your scientific
> evaluation of the evil of pasta, even glossing over the legend of the
> pasta brough over by Marco Polo, even if we could actually define an
> "italian diet" among so many varied traditions, your basic premise is
> still BS: the basic Italian diet is NOT based on pasta, pasta accounts
> just for _some_ part of _some_ meals. Sometimes we don't eat pasta at
> all, and even when we do it will be usually accompanied by a non-starchy
> second course and side dish, plus cheese and fruit.
Then you must not be an Italian:-) During my stay in Italy (more than 6
years) we ALWAYS had pasta per primo! Home or restaurant...
As for you assertion that "the basic Italian diet is NOT based on pasta", oh
well, what can I say:-)
Alessandro Riolo
WolfWolf wrote:
> Close your eyes - and feel the smell of fresh Turkish coffee!
I'm sorry, but I've to confess if there is a field where I see a clear
superiority of Italy over Turkey is about coffee. But then in the eyes
of an Italian all of the rest of the world is an underdeveloped land,
if the comparation is made using coffee as parameter ;-)
Evolution scale:
(**)Boiled Coffee->Napoletana->Filtered
Coffee->Nescafe->Moka->(*)Espresso
Italy is here (*) while Turkey and also Greece are still there (**)
;-p
--
ale
www.sen.it
Richard Periut
The Italians have the art of expresso coffee packed down to an art.
It all starts from selecting beans for their quality, as well as how
they were processed--and the line between excellence and sub excellence
is very thin.
However, keep in mind that Turkish coffee, American style coffee, and
true blue Italian expresso are three completely different animals.
So your subjectiveness must take this into account.
I like using whole beans that are French roasted which my wife picks up
at B-J's wholesale. I fine grind only what I will use for the brew. Heat
up the expresso cup with a little RO water and placed in the microwave.
Then, when the infusion hits the hot cup, a wonderful head forms on the
drink. I'm using a pressurized machine. Not as fancy or as good as a
piston one, but damn good.
Regards,
Richard
Alessandro Riolo wrote:
--
We are merely refined apes, playing treacherous games with dangerous toys.
WolfWolf
"gogu" <gola...@yahoo.com> wrote in message news:asjnf2$l9q$1...@usenet.otenet.gr...
> "PAolo" <pa...@bikerider.com> wrote in message
> news:Xns92D9A6A25BD45...@128.111.24.42...
> > "Dorian West" <west...@optusnet.com.au> wrote in
> > news:3ded43df$0$18874$afc3...@news.optusnet.com.au:
>
> > Yeah, but even accepting your classification and your scientific
> > evaluation of the evil of pasta, even glossing over the legend of the
> > pasta brough over by Marco Polo, even if we could actually define an
> > "italian diet" among so many varied traditions, your basic premise is
> > still BS: the basic Italian diet is NOT based on pasta, pasta accounts
> > just for _some_ part of _some_ meals. Sometimes we don't eat pasta at
> > all, and even when we do it will be usually accompanied by a non-starchy
> > second course and side dish, plus cheese and fruit.
>
> Then you must not be an Italian:-) During my stay in Italy (more than 6
> years) we ALWAYS had pasta per primo! Home or restaurant...
> As for you assertion that "the basic Italian diet is NOT based on pasta", oh
> well, what can I say:-)
As always, little gogu the prick from Bucuresti trying desperately to be superior -
more "Italian" than Italians.
In Italy they gave him ONLY pasta, 'cause it's the easiest way to feed a starving
child.
And what is his gratitude?
Utterly offending the rich Italian cuisine.
Since he has proven time and again that he learnt NOTHING in Italy - how could one
expect him to look beyond pasta???
What did he possibly do in Italy? Only usenet trolling.
Truely pathetic, il piccolo inetto ...
WolfWolf
The European
choro-nik
one thing it becomes bitter because of the heat it is exposed to.
turkish coffee is still the best -- if you want real coffee that is.
i had a cup served to me the other day by a greek lady using cypriot roasted
and ground coffee (charalambous) and it was absolutely lovely. in fact next
time i intend to go with her into the kitchen and find out her secret. does
she start it off with cold, tepid or hot water for one thing? and does she
let it rise once or twice before pouring it out?
the only problem was that we could have picked up a row over whether it was
greek or turkish coffee but we didn't, cause I know and SHE knows that it is
TURKISH COFFEE ;-)
.
--
choro-nik
*******
"Richard Periut" <rpe...@nj.rrDOTcom> wrote in message
news:3DED6E9D...@nj.rrDOTcom...
[nikiforos]
Africa.
"choro-nik" <chor...@tvcom.net> wrote in message
news:Z1fH9.2781$Pk3....@news-binary.blueyonder.co.uk...
Richard Periut
Only a true connoisseur would know how to differentiate them...
Regards,
Richard
choro-nik
originated either in ethiopia OR yemen. but the arabs add some spice to it
and i just don't like it.
it is only called turkish coffee because the europeans found out about it
from the turks.
but let me tell you this, my friend. there is NO difference between turkish
and greek coffee at all. the nuts are roasted and ground in exactly the same
manner and the coffee is also brewed in the same manner.
--
choro-nik
*******
"[nikiforos]" <ab...@aol.com> wrote in message
news:H5fH9.228960$1O2.14450@sccrnsc04...
choro-nik
stupid idiots, you try to make turkish coffee in a stupid machine and call
is espresso!!!
espresso my foot!
YUK!!!!!!!!!!!!!!!!!!!!
stick to making spaghetti bolognese.
anyway spaghetti is not italian. it is chinese noodles, the idea being taken
to italy my marco polo.
have your express espresso (in the convenience foods category!!!!!!!!) but
don't try to pass it off as the best coffee!!!
--
choro-nik
*******
"Richard Periut" <rpe...@nj.rrDOTcom> wrote in message
news:3DED7E42...@nj.rrDOTcom...
Richard Periut
country in only two centuries, while Europe has had millenniums, and is still
divided,) just don't have a clue....
I guess the phrase "different animals" stirs no meaning in you.
I give up.
Me entrego..
Regards,
Richard
choro-nik
bloody ex-europeans you are. not americans. you found a virgin country and
suddenly you start thinking that you are better than the ones who remained
behind. oh well....
but espresso is not american anyway. it is italian. pure and simple.
first of all my friend, decide whether you are wearing your american hat or
your mafioso hat. so at least we will know that we are talking to an
american or a mafioso.
ok, "il mafioso in america"?
--
choro-nik
*******
"Richard Periut" <rpe...@nj.rr.com> wrote in message
news:3DED9804...@nj.rr.com...
WolfWolf
¡Discúlpate y promete mejorar, o te haremos moler nuestro café con cascanueces!
WolfWolf
The European
"Richard Periut" <rpe...@nj.rr.com> wrote in message
news:3DED9804...@nj.rr.com...
Panathinaikos
How many years will it take you to evolve from the stone-age and join the
civilized world?
When will Turks stop being B-A-R-B-A-R-I-A-N-S???????
panathinaikos
>
> WolfWolf
> The European
>
Filippo Cintolesi
>
> "PAolo" <pa...@bikerider.com> wrote
> > Yeah, but even accepting your classification and your scientific
> > evaluation of the evil of pasta, even glossing over the legend of the
> > pasta brough over by Marco Polo, even if we could actually define an
> > "italian diet" among so many varied traditions, your basic premise is
> > still BS: the basic Italian diet is NOT based on pasta, pasta accounts
> > just for _some_ part of _some_ meals. Sometimes we don't eat pasta at
> > all, and even when we do it will be usually accompanied by a non-starchy
> > second course and side dish, plus cheese and fruit.
>
> Then you must not be an Italian:-) During my stay in Italy (more than 6
> years) we ALWAYS had pasta per primo! Home or restaurant...
> As for you assertion that "the basic Italian diet is NOT based on pasta", oh
> well, what can I say:-)
feel free to check on your own. take any well established "heritage"
Italian
cookbook (take Artusi, take Carnacina..) and give a look. You will find
that pasta
is not at all the dominant note you think. Not even among the first
courses
(minestre, zuppe, passati, risotti, gnocchi, polenta, semolini...).
And, just by the way you check those texts, please do check also
Escoffier
who had no problem to admit that French cuisine was a readjusted
Florentine cooking.
F
WolfWolf
>
> ? "WolfWolf" <em...@address.net> ?????? ??? ??????
> news:asitf3$png$1...@ngspool-d02.news.aol.com...
> >
> > "Panathinaikos" <cziss_...@otenet.gr> wrote in message
> > news:asin75$qg6$1...@usenet.otenet.gr...
> > >
> > > ? "Barry Begallo" <barryb...@hotmail.com> ?????? ??? ??????
> > > news:ea614a6f.0212...@posting.google.com...
> > > > thank god for italians who gave us ravioli, pizza, lasangne, etc.
> > > >
> > > > but what is greek food? chicken soaked in lemon juice and then burnt
> > > > black on the grill.
> > > >
> > > > greek food sucks.
> > >
> > > You are not Italian, you are just some low-class Sicilian immigrant of
> North
> > > African extraction with a grinde to axe.
> >
> > LOL!!!!!
> > Tell us, bre pyrsos27, how many grinded have you axed for becoming a "turk
> slayer"????
>
> How many years will it take you to evolve from the stone-age and join the
> civilized world?
"Turkey - the cradle of civilization" - didn't you know?
Here we have the Hittites, for example, who already developed a culture when you were
still climbing in the trees, eating wild fruits and roots. Actually, some of you still
are, Misosathinaikos.
WolfWolf
The European
CP
> of course it originated in africa. not necessarily north africa. it
> originated either in ethiopia OR yemen. but the arabs add some spice to it
> and i just don't like it.
The Arabs add Cardamom and/or rose water to their coffee. A very
interesting flavor.
CP
they sell in your po-white trash neighborhood.
Both cuisines have a great deal to boast about, but Italian cuisine may be
slightly larger. Then again, Greek cuisine has been recognized if not for
being the healthiest, then among the healthiest cuisines in the world.
Barry Begallo <barryb...@hotmail.com> wrote in message
Alessandro Riolo
Richard Periut wrote:
> The Italians have the art of expresso
> coffee packed down to an art.
Also the one of moka, to say the truth ;-)
> It all starts from selecting beans for
> their quality, as well as how they were
> processed--and the line between
> excellence and sub excellence
> is very thin.
Some weeks ago I gave as gift some roasted Illy (truly 100% arabic) to
Turkish friends of me, they tried that with moka and everyone reported
they never tested before such a good coffee. And they never tried an
espresso with coffee just exit from the grinder (my last time was in
Venezia, this spring, in the little market just in front the railroad
station, I still remember the aroma :-).
> However, keep in mind that Turkish
> coffee, American style coffee, and true
> blue Italian expresso are three completely
> different animals.
> So your subjectiveness must take this
> into account.
I know, I know, but still I see a clear evolutive trend on that..
> Heat up the expresso cup with a little RO
> water and placed in the microwave.
Perfect trick ;-)
> I'm using a pressurized machine.
> Not as fancy or as good as a piston
> one, but damn good.
I've a Turkish gf, one of the first gifts I did for her Istanbul house
was a wonderful espresso piston machine ;-)
P.S.: and I am a really light drinker of coffee, just one or two times
in a week. The average Italian drink espresso and moka 2-3 times in a
day.
--
ale
www.sen.it
Alessandro Riolo
choro-nik wrote:
> bullshit. italian espresso is nothing as good
> as it is made out to be. for one thing it
> becomes bitter because of the heat it is exposed to.
If you drink espresso in Turkey, yes, it could be bitter and not that
good. I used to try espresso all around Istanbul, in all of the shops
they have espresso machine I could see. They have the machine but they
miss the correct know-how to use those correctly. Even in Illy shop at
Profilo I had to insist twice to explain I don't wish absolutely they
fill the cup. It is a cultural problem: Turkish etiquette teach them
to fill the cup, the average Turk customer is waiting for that, but
for doing a good espresso (let's not claim for perfection) you have to
stop the machine after a scarce finger. The eventual rest is bitter
water. Anyway it is not just a Turkish problem, I found that in many
other countries.
> turkish coffee is still the best -- if you want real coffee that is.
By the way as long as you would use arabic seed (that is, the one
which grows wildly in Ethiopia or Eritrea) you could be able to do a
decent coffee even with dust inside, but as I already stated, I see
evolution in that, and boiled coffee is IMHO the first step of that
evolution.
> I know and SHE knows that it is
> TURKISH COFFEE ;-)
Is there not a Turkish song which say "kahve Yemende geldi" or
something similar? ;-)
--
ale
www.sen.it
Alessandro Riolo
choro-nik stated:
> you try to make turkish coffee in
> a stupid machine and call is espresso!!!
Quite the opposite, in Italy there are people who are asking the
waiter to change their espresso if they spot there is some little dust
in the end of the cup. Instead I already told in this thread I think
Turks are often trying to do Turkish coffee using an Espresso machine,
which is not that clever idea :-)
--
ale
www.sen.it
Richard Periut
First of all, I am not Italian. Second, you are offensive to Italians if
you were using the word to imply that I was Italian.
That shows you are a bigot.
I'm a Cuban-American FYI, and proud to have been born in this country,
as well as of my Cuban--Spanish-French-Basque heritage.
I suppose you are not Turkish nor Greek either? You see, the invading
tribes of Genghis, the Goths, Visigoths, Osteogoths, et cetera, went
clashing down towards the European continent, and made what you people
are today....NO!! wait a minute, it was the neanderthal, which came out
of..... Forget it! You wont get my point. It all comes to the fact, that
no matter what language you speak, what race you are, or what ethnic
group you are, we are all homo sapiens sapiens--freshly dropped from the
trees not too recently.
But I continue to say, thank God for America (North that is), where even
a dog has "human" rights.
Regards,
Richard
Richard Periut
Richard Periut
I know, I grew up with Italians in Hoboken, NJ.
The Cubans also drink a "colada" about 3 or 4 times a day, in this
little paper cups when they are in a hurry.
Ciao,
Richard
Alessandro Riolo wrote:
Lucas Maxwell
Who wrote that the Hittites were civilised?
Greek food sucks and Italian is better? Italian food especially pasta
originates in China. Bolognese sauce? The tomato is an indigenous
plant of Mexico and nowhere else in the world. And Chicken by the by
is also known as the bird of Babylon (todays' Iraq?)
So let's put things into perspective;
The Greeks ate olives and sheep till they conquered the near east.
The Italians followed in their footsteps and so on.
The Turks?
Quiet as it's kept, there really aren't that many real Turks in what
we today call Turkey. Evolved Greek and then Roman slaves without
pedigree were only too glad to join up with nomadic madmen to kill
their former masters.
So there's no such thing as Greek or Italian food. Find a subject you
all know about and can agree on, INCOMPETENCE
luciano_depicolzuane
>...
>Been to Olive Garden lately?
Couldn't you have thought a better place like, Mamma Ginetta Greasy
Spoon? Whose side are you on anyway! :-)
Do youserlf a favor and try Il Fornaio
Luciano
-----= Posted via Newsfeeds.Com, Uncensored Usenet News =-----
http://www.newsfeeds.com - The #1 Newsgroup Service in the World!
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choro-nik
you brought it upon yourself, you conquistador!
tell me do you have a bit of moorish blood in you?
--
choro-nik
*******
"Richard Periut" <rpe...@nj.rrDOTcom> wrote in message
news:3DEE31F1...@nj.rrDOTcom...
choro-nik
developed by and for people who don't know what the real thing tastes like.
a bit like instant coffee. not too bad in its own right but a very poor
substitute for the real thing.
--
choro-nik
*******
"Alessandro Riolo" <alessand...@sen.it> wrote in message
news:asl7fp$so0p5$1...@ID-44839.news.dfncis.de...
choro-nik
--
choro-nik
*******
"CP" <N...@Address.com> wrote in message news:askt45$gtu$1...@usenet.otenet.gr...
choro-nik
it settles to the bottom very rapidly. the trick is to know when to stop.
but i understand in some countries (ex-yugosavia) they manage to drink up
the sediment as well. YUK!
i've had good espresso and enjoyed it but i still prefer turkish coffee
provided they use good quality coffee beans and make it properly without
letting it boil over.
--
choro-nik
*******
"Alessandro Riolo" <alessand...@sen.it> wrote in message
news:asl76l$rdjn5$1...@ID-44839.news.dfncis.de...
choro-nik
whether one is drinking tea or coffee, one should use decent bone china
cups.
--
choro-nik
*******
"Richard Periut" <rpe...@nj.rrDOTcom> wrote in message
news:3DEE3365...@nj.rrDOTcom...
choro-nik
but i love mine simple. just with a bit of butter and grated cheese. the
sauces are OK but i still prefer pasta with butter and grated cheese --
parmesan, mature halloumi/hellim etc. or even mature cheddar in an
emergency.
--
choro-nik
*******
"gogu" <gola...@yahoo.com> wrote in message
news:asjnf2$l9q$1...@usenet.otenet.gr...
> "PAolo" <pa...@bikerider.com> wrote in message
> news:Xns92D9A6A25BD45...@128.111.24.42...
> > "Dorian West" <west...@optusnet.com.au> wrote in
> > news:3ded43df$0$18874$afc3...@news.optusnet.com.au:
>
> > Yeah, but even accepting your classification and your scientific
> > evaluation of the evil of pasta, even glossing over the legend of the
> > pasta brough over by Marco Polo, even if we could actually define an
> > "italian diet" among so many varied traditions, your basic premise is
> > still BS: the basic Italian diet is NOT based on pasta, pasta accounts
> > just for _some_ part of _some_ meals. Sometimes we don't eat pasta at
> > all, and even when we do it will be usually accompanied by a non-starchy
> > second course and side dish, plus cheese and fruit.
>
> Then you must not be an Italian:-) During my stay in Italy (more than 6
> years) we ALWAYS had pasta per primo! Home or restaurant...
> As for you assertion that "the basic Italian diet is NOT based on pasta",
oh
> well, what can I say:-)
>
>
> --
> E' mai possibile, oh porco di un cane, che le avventure in codesto reame
> debban risolversi tutte con grandi puttane!
> F.d.A
>
>
>
Richard Periut
Northern area, and she was very blondish with blue eyes. Probably
related to the Germanic invasions.
Now I'm a conquistador.
I was right, you are a friggin bigot!
Richard Periut
you must be, you wouldn't know that!
Dorian West
news:Xns92D9A6A25BD45...@128.111.24.42...
> "Dorian West" <west...@optusnet.com.au> wrote in
> news:3ded43df$0$18874$afc3...@news.optusnet.com.au:
>
> > by Italian and Greek standards, since Marco Polo brought it (noodles)
> > back from Asia in the 13th century. The pre Marco Polo Italian diet
> > resembled Greek and French food which was classed as Provencal (French
> > pronunciation). It is this Provencal style of food I'm calling
> > Graeco-Roman.
>
> Yeah, but even accepting your classification and your scientific
> evaluation of the evil of pasta, even glossing over the legend of the
> pasta brough over by Marco Polo, even if we could actually define an
> "italian diet" among so many varied traditions, your basic premise is
> still BS: the basic Italian diet is NOT based on pasta, pasta accounts
> just for _some_ part of _some_ meals. Sometimes we don't eat pasta at
Yeah, sometimes as you say. All the Italian friends I have that invite me to
dinner ALWAYS offer some kind of pasta and I have many Italian friends,
north and south.
> all, and even when we do it will be usually accompanied by a non-starchy
> second course and side dish, plus cheese and fruit.
>
> So if you want you can get upset with the US interpretation of the
> Italian diet, the huge oily pasta dish you get in the worst italo-
> american joints. The problem is not with the Italian diet, it's with the
> commercialization/pandering to lowest denominator that is so typical of
> the US approach to food and merchandise... quantity over quality!
>
I'm familiar with what the US does to food and it's not pretty.
> Been to Olive Garden lately?
>
> Cheers!
>
>
>
> --
> This post refers to fictional characters only, any resemblance
> to the names of real persons, corrupt politicians, newsgroup
> participants living or dead is purely coincidental.
> The author is not responsible for direct, indirect, incidental
> or consequential brain damages resulting from any defect of
> intelligence of the reader. Some of the trademarks mentioned
> in this post appear for identification purposes only. Unix is
> a registered trademark of AT&T, Linux is free. No animals
> were harmed in the composition of this message, although the
> ticking on the keyboard woke up my dogs.
Alessandro Riolo
choro-nik wrote:
> espresso is nothing but a machine made turkish
> coffee with the machines developed by and for
> people who don't know what the real thing tastes like.
This definition is suitable if you aren't able to use the machine
properly, or if you wish to do something different from the espresso
with that machine. If you have the needed cultural tools to understand
that, espresso machine is a miracle able to create wonderful espresso.
And last but not least, the espresso machine is at the very end of a
long chain of tools who are part of that big system which in Italy is
able to fournish every day 30-40 millions of cups of espresso and
20-30 millions of cups of moka.
> a bit like instant coffee. not too bad in its own
> right but a very poor substitute for the real thing.
IMHO boiled coffee was a great thing for pre-islamic Yemenite monks,
but not that good for a post-cold war software developer ;-)
--
ale
www.sen.it
Dorian West
news:1fmn7qv.1gn9v5l19bmrlmN%cint...@physchem.ox.ac.uk...
> Dorian West <west...@optusnet.com.au> wrote:
>
>
> > The Italian fondness for this evil I call pasta is a recent phenomenon
by
> > Italian and Greek standards, since Marco Polo brought it (noodles) back
from
> > Asia in the 13th century. The pre Marco Polo Italian diet resembled
Greek
> > and French food which was classed as Provencal (French pronunciation).
It is
> > this Provencal style of food I'm calling Graeco-Roman.
>
> a big dish full of something very reminiscent of what you would call
> noodles. I would say they are "pici"..
> I think that all this fondness for pasta you mention, is more supposed
> than real: I have read that many Britons use to eat pasta once a day.
> I use to eat pasta once a week.
>
> This is the first time I've heard of Italian kitchen "classed as
> Provencal", be it even pre Marco Polo.
> I bet you also believe that what is called bechamel sauce is a French
> invention ;-)
>
> F
I read this in a cook-book. I confess I am no expert, but take pasta out of
the equation and Italian food then resembles Greek and Spanish even. I have
only been to a French place once in my life, so I can't comment further.
Richard Periut
I wouldn't waste my time, with this unpolished, ignorant bigot.
Regards,
Richard
Alessandro Riolo wrote:
Dorian West
news:bc2da8b7.02120...@posting.google.com...
> What bunch of dipshits did I've just come across?
>
> Who wrote that the Hittites were civilised?
>
> Greek food sucks and Italian is better? Italian food especially pasta
> originates in China. Bolognese sauce? The tomato is an indigenous
> plant of Mexico and nowhere else in the world. And Chicken by the by
> is also known as the bird of Babylon (todays' Iraq?)
>
> So let's put things into perspective;
>
> The Greeks ate olives and sheep till they conquered the near east.
Rubbish. Some guy in Greece, or was it some other country, opened up an
ancient Greek restaurant and I read 1 of recipes. It was octopus cooked in
its own ink. The other recipes were equally colourful. If my memory works,
they were big on cabbage as they are today.
> The Italians followed in their footsteps and so on.
> The Turks?
> Quiet as it's kept, there really aren't that many real Turks in what
> we today call Turkey. Evolved Greek and then Roman slaves without
> pedigree were only too glad to join up with nomadic madmen to kill
> their former masters.
>
> So there's no such thing as Greek or Italian food. Find a subject you
> all know about and can agree on, INCOMPETENCE
Rubbish again. There was a documentary about ancient Roman food, the recipes
and the untensils they used.
gogu
I am certainly not going to loose time searching for something that does not
interests me so much, but my personal experience is quite different... All
my
Italian friends eat pasta per primi and some times even pasta for garnish
with secondi;
in all restaurants I visited in Italy thousand of times, pasta was going and
coming;
when in the supermercato, every family was buying quite a lot of pasta; etc.
Se tutto questo non dice niente, mah, chi se ne frega dopotutto:-) Vero?
Auguri e sangue freddo :-) Siamo qui per parlare, non litigare! E
soprattutto, evitare i troll come il piccolo Turco:-)
BTW, most of the 6 years I lived in Italy I lived in Firenze...
--
E' mai possibile, oh porco di un cane, che le avventure in codesto reame
debban risolversi tutte con grandi puttane!
F.d.A
> F
gogu
> anyway gogu, what is wrong with pasta?
? Nothing! What could be wrong with pasta? I just added my two pennies!
OTOH, I detest trolling (look at thread's title...) even if it has to do
with food!
Filippo Cintolesi
> "Filippo Cintolesi" <cint...@physchem.ox.ac.uk> wrote
> > This is the first time I've heard of Italian kitchen "classed as
> > Provencal", be it even pre Marco Polo.
> > I bet you also believe that what is called bechamel sauce is a French
> > invention ;-)
> >
> > F
>
> I read this in a cook-book. I confess I am no expert, but take pasta out of
> the equation and Italian food then resembles Greek and Spanish even. I have
> only been to a French place once in my life, so I can't comment further.
well, pasta is indeed very popular in Italy, but what sounds a bit
weird about what you said, is that the Italian areas traditionally less
"desperate" for pasta, are those where some other carbohydrate meal,
like risotto or polenta, has been used: that is the northern Italian
regions, i.e. the least mediterranean ones.
Also, in my opinion the very expression "Italian cooking" hardly means
something specific, apart from being a convenient collective name
for an extremely varied collection of local cookings. Italy is rather
a plural. it has always been. there is no such thing as an Italian
cooking in the same sense as for the French cooking. Two imo lovely
way of cooking, the one of Piemonte and the one of Sicily, have very
little in common.
F
WolfWolf
"gogu" <gola...@yahoo.com> wrote in message news:aslp4h$hl9$1...@usenet.otenet.gr...
The self-confession of Dema-Gogu, the troll.
Uscheala idiotule!
Incidentally, this fellow's yahoo address is "Golanule", which is the vocative form of
the Romanian word "golan", which means "hoodlum." What more do you need to know?
WolfWolf
The European
Dave Smith
> thank god for italians who gave us ravioli, pizza, lasangne, etc.
>
> but what is greek food? chicken soaked in lemon juice and then burnt
> black on the grill.
>
> greek food sucks.
Spaghetti and tomato sauce, lasagne noodles with cheese and tomato
sauce, ravioli stuffed with cheese and served with tomato sauce, pizza
topped with tomato sauce and cheese, breaded veal topped with cheese and
tomato sauce. My gawd, I find Italian food boring. Sure, there is
higher quality Italian cuisine, but the standard fare in most Italian
restaurants tends to be variations of pasta shapes with variations of a
tomato sauce. I'll take Greek cooking over Italian any time.
Dave Smith
> the Italian fondness for this evil I call pasta is a recent phenomenon by
> Italian and Greek standards, since Marco Polo brought it (noodles) back from
> Asia in the 13th century.
I would hardly call past evil, but it's hard to get terribly excited about a
cuisine that consists almost entirely of variations of pasta and tomato sauce.
>
choro-nik
having loving meaningful sex since millions achieve high-tech orgasm that
way every day;-)
--
choro-nik
*******
"Alessandro Riolo" <alessand...@sen.it> wrote in message
news:asln7m$soioe$1...@ID-44839.news.dfncis.de...
choro-nik
--
choro-nik
*******
"Richard Periut" <rpe...@nj.rrDOTcom> wrote in message
news:3DEE5217...@nj.rrDOTcom...
choro-nik
--
choro-nik
*******
"Richard Periut" <rpe...@nj.rrDOTcom> wrote in message
news:3DEE61C5...@nj.rrDOTcom...
choro-nik
paper cups, my foot!
--
choro-nik
*******
"Richard Periut" <rpe...@nj.rrDOTcom> wrote in message
news:3DEE5256...@nj.rrDOTcom...
choro-nik
drift from one subject to another!
yet i don't think they refer to it as trolling around the dinner tables.
anyway, life is too short to be taken seriously.
--
choro-nik
*******
"gogu" <gola...@yahoo.com> wrote in message
news:aslp7j$ho7$1...@usenet.otenet.gr...
Richard Periut
WolfWolf
What I find here is that few people are speaking about their preferences in the origin
of their coffee, which I consider quite important for the taste.
My preference is (1) Ethiopia, (2) Guatemala, (3) Kenya.
The latest newcomer on the world market for coffee is Vietnam. I tasted it - cheap
price, cheap taste!
WolfWolf
The European
"choro-nik" <chor...@tvcom.net> wrote in message
news:X9sH9.3499$kG1.25...@news-text.cableinet.net...
PAolo
news:asjth0$jvf$1...@ngspool-d02.news.aol.com:
>> Then you must not be an Italian:-) During my stay in Italy (more than
>> 6 years) we ALWAYS had pasta per primo! Home or restaurant...
>> As for you assertion that "the basic Italian diet is NOT based on
>> pasta", oh well, what can I say:-)
>
> As always, little gogu the prick from Bucuresti trying desperately to
> be superior - more "Italian" than Italians.
> In Italy they gave him ONLY pasta, 'cause it's the easiest way to feed
> a starving child.
And, don't forget: it's cheap :)
In any case, even if he just got pasta as the first course, there are
other courses in the typical meal that balance what the original poster
called "the evil of pasta"
Cheerio,
PAolo
> On 4 Dec 2002 00:22:51 GMT, PAolo <pa...@bikerider.com> wrote:
>
>>...
>>Been to Olive Garden lately?
>
> Couldn't you have thought a better place like, Mamma Ginetta Greasy
> Spoon? Whose side are you on anyway! :-)
>
> Do youserlf a favor and try Il Fornaio
I don't go to Olive G, I just laugh at the commercials.... I wanted to
name a national chain we do have the local version of Mamma Ginetta here
in town, it's called "Palazzio" (notice the accurately researched
spelling). HUGE portions of greasy overcooked crap. But hey, for 5
bucks you can get enough calories for a week of bikeriding through the
surrounding mountains.
Needless to say, it gets voted "Best Italian Restaurant" every year in
the local paper...
Il Fornaio is pretty awesome (for a chain) but the closest one is
probably in S. Monica or Pasadena, so at least a couple of hours of
driving too many for lunch.
Cheers,
PAolo
news:1fmn7qv.1gn9v5l19bmrlmN%cint...@physchem.ox.ac.uk:
> Dorian West <west...@optusnet.com.au> wrote:
> I bet you also believe that what is called bechamel sauce is a French
> invention ;-)
Any Chinese will tell you instead Ketchup is their invention, as the two
sounds that make up the word can be interpreted as "Tomato" and "Sauce".
I'm still hoping to be a joke, confident of the superb culinary tradition
of those lands.
Hanife
Enough about coffee!! Read the following information and get over this
stupid discussion!
Hanife
----------------------------------------------
Espresso beans are coffee beans that have been roasted at higher
temperatures. The higher the heat, the more caffeine burns off. Espresso
actually has less caffeine than coffee.
EXPRESSO GRIND: slightly softer than very fine sand, may have some powdery
feel to it
---------------------------------------------------
TURKISH GRIND: extremely fine and powdery, the consistency of soft flour,
this is the one grind that needs to be done at a specialty coffee shop
The percolated, filter and instant coffee are availible in Turkey where all
are now available. Despite these incursions real Turkish coffee remains an
important part of Turkish culture and is surrounded by it's own special
equipment and ceremonies.
As the Turks say: To drink one cup of coffee together guarantees forty years
of friendship.
----------------------------------------------------
Coffee Timeline:
Prior to 1000 A.D.: Members of the Galla tribe in Ethiopia notice that they
get an energy boost when they eat a certain berry, ground up and mixed with
animal fat.
1000 A.D.: Arab traders bring coffee back to their homeland and cultivate
the plant for the first time on plantations. They also began to boil the
beans, creating a drink they call "qahwa" (literally, that which prevents
sleep).
1453: Coffee is introduced to Constantinople by Ottoman Turks. The world's
first coffee shop, Kiva Han, open there in 1475. Turkish law makes it legal
for a woman to divorce her husband if he fail to provide her with her daily
quota of coffee.
1511: Khair Beg, the corrupt governor of Mecca, tries to ban coffee for feat
that its influence might foster opposition to his rule. The sultan sends
word that coffee is sacred and has the governor executed.
1600: Coffee, introduced to the West by Italian traders, grabs attention in
high places. In Italy, Pope Clement VIII is urged by his advisers to
consider that favorite drink of the Ottoman Empire part of the infidel
threat. However, he decides to "baptize" it instead, making it an acceptable
Christian beverage.
1607: Captain John Smith helps to found the colony of Virginia at Jamestown.
It's believed that he introduced coffee to North America.
1645: First coffeehouse opens in Italy.
1652: First coffeehouse opens in England. Coffee houses multiply and become
such popular forums for learned and not so learned - discussion that they
are dubbed "penny universities" (a penny being the price of a cup of
coffee).
1668: Coffee replaces beer as New York's City's favorite breakfast drink.
1668: Edward Lloyd's coffeehouse opens in England and is frequented by
merchants and maritime insurance agents. Eventually it becomes Lloyd's of
London, the best-known insurance company in the world.
1672: First coffeehouse opens in Paris.
1675: The Turkish Army surrounds Vienna. Franz Georg Kolschitzky, a Viennese
who had lived in Turkey, slips through the enemy lines to lead relief forces
to the city. The fleeing Turks leave behind sacks of "dry black fodder" that
Kolschitzky recognizes as coffee. He claims it as his reward and opens
central Europe's first coffee house. He also establishes the habit of
refining the brew by filtering out the grounds, sweetening it, and adding a
dash of milk.
1690: With a coffee plant smuggled out of the Arab port of Mocha, the Dutch
become the first to transport and cultivate coffee commercially, in Ceylon
and in their East Indian colony - Java, source of the brew's nickname.
1713: The Dutch unwittingly provide Louis XIV of France with a coffee bush
whose descendants will produce entire Western coffee industry when in 1723
French naval officer Gabriel Mathieu do Clieu steals a seedling and
transports it to Martinique. Within 50 years and official survey records 19
million coffee trees on Martinique. Eventually, 90 percent of the world's
coffee spreads from this plant.
1721: First coffee house opens in Berlin.
1727: The Brazilian coffee industry gets its start when Lieutenant colonel
Francisco de Melo Palheta is sent by government to arbitrate a border
dispute between the French and the Dutch colonies in Guiana. Not only does
he settle the dispute, but also strikes up a secret liaison with the wife of
French Guiana's governor. Although France guarded its New World coffee
plantations to prevent cultivation from spreading, the lady said good-bye to
Palheta with a bouquet in which she hid cuttings and fertile seeds of
coffee.
1732: Johann Sevastian Bach composes his Kaffee-Kantate. Partly an ode to
coffee and partly a stab at the movement in Germany to prevent women from
drinking coffee (it was thought to make them sterile), the cantata includes
the aria, "Ah! How sweet coffee taste! Lovelier than a thousand kisses,
sweeter far than muscatel wine! I must have my coffee."
1773: The Boston Tea Party makes drinking coffee a patriotic duty in
America.
1775: Prussia's Frederick the Great tries to block inports of green coffee,
as Prussia's wealth is drained. Public outcry changes his mind.
1886: Former wholesale grocer Joel Cheek names his popular coffee blend
"Maxwell House," after the hotel in Nashville, TN where it's served.
Early 1900's: In Germany, afternoon coffee becomes a standard occasion. The
derogatory term "KaffeeKlatsch" is coined to describe women's gossip at
these affairs. Since broadened to mean relaxed conversation in general.
1900: Hills Bros. begins packing roast coffee in vacuum tins, spelling the
end of the ubiquitous local roasting shops and coffee mills.
1901: The first soluble "instant" coffee is invented by Japanese-American
chemist Satori Kato of Chicago.
1903: German coffee importer Ludwig Roselius turn a batch of ruined coffee
beans over to researchers, who perfect the process of removing caffeine from
the beans without destroying the flavor. He markets it under the brand name
"Sanka." Sanka is introduced to the United States in 1923.
1906: George Constant Washington, an English chemist living in Guatemala,
notices a powdery condensation forming on the spout of his silver coffee
carafe. After experimentation, he creates the first mass-produced instant
coffee (his brand is called Red E Coffee).
1920: Prohibition goes into effect in United States. Coffee sales boom.
1938: Having been asked by Brazil to help find a solution to their coffee
surpluses, Nestle company invents freeze-dried coffee. Nestle develops
Nescafe and introduces it in Switzerland.
1940: The US imports 70 percent of the world coffee crop.
1942: During W.W.II, American soldiers are issued instant Maxwell House
coffee in their ration kits. Back home, widespread hoarding leads to coffee
rationing.
1946: In Italy, Achilles Gaggia perfects his espresso machine. Cappuccino is
named for the resemblance of its color to the robes of the monks of the
Capuchin order.
1969: One week before Woodstock the Manson Family murders coffee heiress
Abigail Folger as she visits with friend Sharon Tate in the home of
filmmaker Roman Polanski.
1971: Starbucks opens its first store in Seattle's Pike Place public market,
creating a frenzy over fresh-roasted whole bean coffee.
1979: Mr Cappuccino opens for business!
"choro-nik" <chor...@tvcom.net> wrote in message
news:mDvH9.1541$DI1...@news-binary.blueyonder.co.uk...
gogu
> "WolfWolf" <em...@address.net> wrote in
> news:asjth0$jvf$1...@ngspool-d02.news.aol.com:
>
> >> Then you must not be an Italian:-) During my stay in Italy (more than
> >> 6 years) we ALWAYS had pasta per primo! Home or restaurant...
> >> As for you assertion that "the basic Italian diet is NOT based on
> >> pasta", oh well, what can I say:-)
> >
> > As always, little gogu the prick from Bucuresti trying desperately to
> > be superior - more "Italian" than Italians.
> > In Italy they gave him ONLY pasta, 'cause it's the easiest way to feed
> > a starving child.
> And, don't forget: it's cheap :)
...per morti da fame come certi gentiluomini.
Sei veramente uno stronzo, amico! Una vergogna per gl'Italiani... Peccato...
Aspetta! Dimenticavo! Tu non sei un Italiano vero, sei solo un
Italo-americano di seconda o forse terza generazione! Cosi si esplica
tutto!.
--
E' mai possibile, oh porco di un cane, che le avventure in codesto reame
debban risolversi tutte con grandi puttane!
F.d.A
> In any case, even if he just got pasta as the first course, there are
Jason Lambro
poor woman?
choro-nik wrote:
> bullshit. italian espresso is nothing as good as it is made out to be. for
> one thing it becomes bitter because of the heat it is exposed to.
>
> turkish coffee is still the best -- if you want real coffee that is.
>
> i had a cup served to me the other day by a greek lady using cypriot roasted
> and ground coffee (charalambous) and it was absolutely lovely. in fact next
> time i intend to go with her into the kitchen and find out her secret. does
> she start it off with cold, tepid or hot water for one thing? and does she
> let it rise once or twice before pouring it out?
>
> the only problem was that we could have picked up a row over whether it was
> greek or turkish coffee but we didn't, cause I know and SHE knows that it is
> TURKISH COFFEE ;-)
> .
>
> --
> choro-nik
> *******
>
> "Richard Periut" <rpe...@nj.rrDOTcom> wrote in message
> news:3DED6E9D...@nj.rrDOTcom...
> > True,
> >
> > The Italians have the art of expresso coffee packed down to an art.
> >
> > It all starts from selecting beans for their quality, as well as how
> > they were processed--and the line between excellence and sub excellence
> > is very thin.
> >
> > However, keep in mind that Turkish coffee, American style coffee, and
> > true blue Italian expresso are three completely different animals.
> >
> > So your subjectiveness must take this into account.
> >
> > I like using whole beans that are French roasted which my wife picks up
> > at B-J's wholesale. I fine grind only what I will use for the brew. Heat
> > up the expresso cup with a little RO water and placed in the microwave.
> > Then, when the infusion hits the hot cup, a wonderful head forms on the
> > drink. I'm using a pressurized machine. Not as fancy or as good as a
> > piston one, but damn good.
> >
> > Regards,
> >
> > Richard
> >
> > Alessandro Riolo wrote:
> >
> > > WolfWolf wrote:
> > >
> > >>Close your eyes - and feel the smell of fresh Turkish coffee!
> > >>
> > >
> > > I'm sorry, but I've to confess if there is a field where I see a clear
> > > superiority of Italy over Turkey is about coffee. But then in the eyes
> > > of an Italian all of the rest of the world is an underdeveloped land,
> > > if the comparation is made using coffee as parameter ;-)
> > >
> > > Evolution scale:
> > > (**)Boiled Coffee->Napoletana->Filtered
> > > Coffee->Nescafe->Moka->(*)Espresso
> > >
> > > Italy is here (*) while Turkey and also Greece are still there (**)
> > > ;-p
> > >
Jason Lambro
and I don't like it.Anyway Greeks drink coffee and right away they become philosophers,and
try to solve the world's problems,OTOH Turks drink coffee and has no affect on their brain
or mental facilities.How is that?
Jason Lambro
Jason Lambro
once found out where she bought it from I started divorce proceedings.
WolfWolf wrote:
> What happened, Yasonoglu? You're less aggressive than other days.
> Did you eat from your cockroach soup? Wasn't it yet boiled enough?
>
> WolfWolf
> The European
>
> "Jason Lambro" <jasl...@nyc.rr.com> wrote in message
> news:3DED47EF...@nyc.rr.com...
> > May a trolley car run through your small intestine!
> > May you live in interesting times!
> > May you come to the notice of powerful people!
> >
> >
> > WolfWolf wrote:
> >
> > > Yasono, the worst Italian ossobucco is far better than the boiled cockroaches with
> > > sewage sauce at your dirty deli!!
> > >
> > > WolfWolf
> > > The European
> > >
> > > "Jason Lambro" <jasl...@nyc.rr.com> wrote in message
> > > news:3DEC91A3...@nyc.rr.com...
> > > > May the winds of the Sahara blow a desert scorpion up your fez!!
> > > > May you drown and search the world forever for an earthen grave
Jason Lambro
my Italian-American co-workers that the Turks know how to cook eggplant 70
different ways and stare at me with their mouths open,the don't believe me.The
should send Italian chefs to Turkey to learn how to cook eggplant
choro-nik wrote:
> anyway gogu, what is wrong with pasta?
>
> but i love mine simple. just with a bit of butter and grated cheese. the
> sauces are OK but i still prefer pasta with butter and grated cheese --
> parmesan, mature halloumi/hellim etc. or even mature cheddar in an
> emergency.
>
> --
> choro-nik
> *******
>
> "gogu" <gola...@yahoo.com> wrote in message
> news:asjnf2$l9q$1...@usenet.otenet.gr...
> > "PAolo" <pa...@bikerider.com> wrote in message
> > news:Xns92D9A6A25BD45...@128.111.24.42...
> > > "Dorian West" <west...@optusnet.com.au> wrote in
> > > news:3ded43df$0$18874$afc3...@news.optusnet.com.au:
> >
> > > Yeah, but even accepting your classification and your scientific
> > > evaluation of the evil of pasta, even glossing over the legend of the
> > > pasta brough over by Marco Polo, even if we could actually define an
> > > "italian diet" among so many varied traditions, your basic premise is
> > > still BS: the basic Italian diet is NOT based on pasta, pasta accounts
> > > just for _some_ part of _some_ meals. Sometimes we don't eat pasta at
> > > all, and even when we do it will be usually accompanied by a non-starchy
> > > second course and side dish, plus cheese and fruit.
> >
> > Then you must not be an Italian:-) During my stay in Italy (more than 6
> > years) we ALWAYS had pasta per primo! Home or restaurant...
> > As for you assertion that "the basic Italian diet is NOT based on pasta",
> oh
> > well, what can I say:-)
> >
> >
Jason Lambro
are missing
Jason Lambro
WolfWolf wrote:
> "Panathinaikos" <cziss_...@otenet.gr> wrote in message
> news:asklg4$av2$1...@usenet.otenet.gr...
> >
> > ? "WolfWolf" <em...@address.net> ?????? ??? ??????
> > news:asitf3$png$1...@ngspool-d02.news.aol.com...
> > >
> > > "Panathinaikos" <cziss_...@otenet.gr> wrote in message
> > > news:asin75$qg6$1...@usenet.otenet.gr...
> > > >
> > > > ? "Barry Begallo" <barryb...@hotmail.com> ?????? ??? ??????
> > > > news:ea614a6f.0212...@posting.google.com...
> > > > > thank god for italians who gave us ravioli, pizza, lasangne, etc.
> > > > >
> > > > > but what is greek food? chicken soaked in lemon juice and then burnt
> > > > > black on the grill.
> > > > >
> > > > > greek food sucks.
> > > >
> > > > You are not Italian, you are just some low-class Sicilian immigrant of
> > North
> > > > African extraction with a grinde to axe.
> > >
> > > LOL!!!!!
> > > Tell us, bre pyrsos27, how many grinded have you axed for becoming a "turk
> > slayer"????
> >
> > How many years will it take you to evolve from the stone-age and join the
> > civilized world?
>
> "Turkey - the cradle of civilization" - didn't you know?
> Here we have the Hittites, for example, who already developed a culture when you were
> still climbing in the trees, eating wild fruits and roots. Actually, some of you still
> are, Misosathinaikos.
>
> WolfWolf
> The European
You call me uncivilized because I climb my apple trees at the apple orchard I own In
upstate NY.
WolfWolf
no adulteration. Don't take his remarks as a personal insult.
And don't think that coffee beans become more *tasteful* by grinding them with a
nutcracker. ;-)
Taste is an individual perception - beyond dispute.
If you have Basque heritage - do you speak Euskera?
WolfWolf
The European
"Richard Periut" <rpe...@nj.rrDOTcom> wrote in message
> > --
> > choro-nik
> > *******
> >
> >
> >>>--
> >>>choro-nik
> >>>*******
> >>>
> >>>"Richard Periut" <rpe...@nj.rrDOTcom> wrote in message
> >>>news:3DED7E42...@nj.rrDOTcom...
> >>>
> >>>>Like I said, my scatological friend; they are different animals.
> >>>>
> >>>>Only a true connoisseur would know how to differentiate them...
> >>>>
> >>>>Regards,
> >>>>
> >>>>Richard
> >>>>
> >>>>>--
> >>>>>choro-nik
> >>>>>*******
> >>>>>
> >>>>>
> >>>>>"Richard Periut" <rpe...@nj.rrDOTcom> wrote in message
> >>>>>news:3DED6E9D...@nj.rrDOTcom...
> >>>>>
> >>>>>
> >>>>>>True,
> >>>>>>
> >>>>>>The Italians have the art of expresso coffee packed down to an art.
> >>>>>>
> >>>>>>It all starts from selecting beans for their quality, as well as how
> >>>>>>they were processed--and the line between excellence and sub
> >>>>>>
> > excellence
> >
> >>>>>>is very thin.
> >>>>>>
> >>>>>>However, keep in mind that Turkish coffee, American style coffee,
> >>>>>>
> > and
> >
> >>>>>>true blue Italian expresso are three completely different animals.
> >>>>>>
> >>>>>>So your subjectiveness must take this into account.
> >>>>>>
> >>>>>>I like using whole beans that are French roasted which my wife picks
> >>>>>>
> > up
> >
> >>>>>>at B-J's wholesale. I fine grind only what I will use for the brew.
> >>>>>>
> > Heat
> >
> >>>>>>up the expresso cup with a little RO water and placed in the
> >>>>>>
> > microwave.
> >
> >>>>>>Then, when the infusion hits the hot cup, a wonderful head forms on
> >>>>>>
> > the
> >
> >>>>>>drink. I'm using a pressurized machine. Not as fancy or as good as a
> >>>>>>piston one, but damn good.
> >>>>>>
> >>>>>>Regards,
> >>>>>>
> >>>>>>Richard
> >>>>>>
> >>>>>>Alessandro Riolo wrote:
> >>>>>>
> >>>>>>
> >>>>>>
> >>>>>>>WolfWolf wrote:
> >>>>>>>
> >>>>>>>
> >>>>>>>
> >>>>>>>>Close your eyes - and feel the smell of fresh Turkish coffee!
> >>>>>>>>
> >>>>>>>>
> >>>>>>>>
> >>>>>>>I'm sorry, but I've to confess if there is a field where I see a
> >>>>>>>
> > clear
> >
> >>>>>>>superiority of Italy over Turkey is about coffee. But then in the
> >>>>>>>
> > eyes
> >
> >>>>>>>of an Italian all of the rest of the world is an underdeveloped
> >>>>>>>
> > land,
> >
> >>>>>>>if the comparation is made using coffee as parameter ;-)
> >>>>>>>
> >>>>>>>Evolution scale:
> >>>>>>>(**)Boiled Coffee->Napoletana->Filtered
> >>>>>>>Coffee->Nescafe->Moka->(*)Espresso
> >>>>>>>
> >>>>>>>Italy is here (*) while Turkey and also Greece are still there (**)
> >>>>>>>;-p
> >>>>>>>
choro-nik
--
choro-nik
*******
"WolfWolf" <em...@address.net> wrote in message
news:asm3qu$q6a$1...@ngspool-d02.news.aol.com...
Xtes-00k
cup ...you bet he is in New York City !
Wow! The Blue coffee cup ...a movie star.!
Xtes-00k
"Jason Lambro" <jasl...@nyc.rr.com> wrote in message
news:3DEEBDCA...@nyc.rr.com...
Richard Periut
No I don't speak Euskera, but my granpa spoke a language in Cuba (when
he was pissed) that my grandmother said "only the devil would
understand!" : )
Life is too short to take things at a personal level : )
Richard
Henri
"Richard Periut" <rpe...@nj.rrDOTcom> wrote in message
news:3DEE31F1...@nj.rrDOTcom...
> But I continue to say, thank God for America (North that is), where even
> a dog has "human" rights.
In the eye of an ex-Cuban perhaps, in that of anyone of the civilised world
I'm not so sure. Mind you, now that half the Middleast is in Lyon, things
ARE changing...
Ola,
Enrique
WolfWolf
> Here is my observation about Turkish or Greek,I don't care who invented the stupid
thing
> and I don't like it.Anyway Greeks drink coffee and right away they become
philosophers,and
> try to solve the world's problems,OTOH Turks drink coffee and has no affect on their
brain
> or mental facilities.How is that?
Very easy, Yasonoglu.
Greeks *try* to solve problems (at least they say so). Turks *do* it.
And that's another little lesson for free which you didn't get at your Sunday night
school.
WolfWolf
The European
Enzo Michelangeli
[...]
: Any Chinese will tell you instead Ketchup is their invention, as the
two
: sounds that make up the word can be interpreted as "Tomato" and
"Sauce".
:
: I'm still hoping to be a joke, confident of the superb culinary
tradition
: of those lands.
According to the Merriam-Webster it's not Chinese, but Malay for "fish
sauce":
http://www.m-w.com/cgi-bin/dictionary?book=Dictionary&va=ketchup
Main Entry: ketch·up
Pronunciation: 'ke-ch&p, 'ka-
Function: noun
Etymology: Malay kechap fish sauce
Date: circa 1690
: a seasoned pureed condiment usually made from tomatoes
But I can guarantee you that the fish sauce used e.g. for sambal
belacan or nasi lemak has nothing to do with ketchup.
Ciao --
Enzo
WolfWolf
> what about colombian coffee?
Not my taste - similar to Brazilian. Somewhat "soap-like" taste. Not bitter enough.
Coffee must be bitter, and girls must be sweet. ;-))
WolfWolf
The European
Richard Periut
traveled very much) that is glad to live in a country, where rights are
respected. Everything else is trivial, when it comes to freedom.
Not to mention that part of the reason this country is so great (blessed) is
that among other things, its top soil is measured in feet, instead of inches
like most parts of the world.
Regards,
Richard
choro-nik
larousse gastronomique by any chance?
i remember reading somewhere that the earliest mention of coffee was in a
7th century yemeni document.
--
choro-nik
*******
"Hanife" <a...@vizilti.com> wrote in message
news:FxyH9.32476$pN3.1840@sccrnsc03...
choro-nik
which head of mine were you playing with? ;-)
--
choro-nik
*******
"Richard Periut" <rpe...@nj.rrDOTcom> wrote in message
news:3DEECD8F...@nj.rrDOTcom...
choro-nik
it is a practise that is ecologically undesirable and gastronomically
dastardly!
but suitable for use in your cockroach infested deli!
--
choro-nik
*******
"Jason Lambro" <jasl...@nyc.rr.com> wrote in message
news:3DEEBDCA...@nyc.rr.com...
choro-nik
fried aubergines and green bell peppers topped with a rich tomato sauce and
allowed to cool down. it makes excellent starters or a vegetarian main
course meal.
YUM!!!
prefer that to any steak or kebab... or any other dish for that matter!
--
choro-nik
*******
"Jason Lambro" <jasl...@nyc.rr.com> wrote in message
news:3DEEBFC3...@nyc.rr.com...
choro-nik
turkish restaurant re yasono?
unless of course she ended up with more that just a chick pea dish at that
turkish
restaurant;-)
--
choro-nik
*******
"Jason Lambro" <jasl...@nyc.rr.com> wrote in message
news:3DEEBE73...@nyc.rr.com...