Food and Beverages

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Macaroni cheese

 

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I think the stereotype of Italians being very fussy about food - preparation, the recipe, what goes with what etc. is true

What do you guys think, any personal experiences?

 

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Breaking spaghetti is an arrestable offence in Italy ..

 

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Papaya salad AKA Som Tam

A very spicy Thai salad

 

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Looks like that ^ wasn't the only cultural crossed wires that happened in that livestream..



Anyway, here's som tum being made #bangkokstreetfood -



It tastes pretty good but it'd burn the bleedin' mouth of ya (it's loaded with chilli). Definitely not falang friendly

 

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Mowl has been begging me for the recipe for som tam (he reckons he can handle the challenge, chilli-wise)

Okay, this is fine* -



*If you're going to shred the papaya the traditional way be careful with the knife - don't cut yourself

 

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Is anyone here a vegetarian? I don't think that I could ever be. In fact, I sometimes wonder if vegetarians really enjoy their meat-free diet. What do you think?

 

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Returning to Italy (and post #3), I have a story of my own..

So, there was this little Italian place near where I worked that I used to go to for lunch. They had a few tables and chairs but I would always get a takeaway (and bring it back to work)

After your dish was made and before sealing it in the foil tray, the serving lady behind the counter would ask you - Parmesan? Sort of like in the chipper when they ask you - Salt and vinegar? before closing the bag. And, in both cases, my answer would always be the same - Oh yes please, pour on Macduff..

Anyway, the place was like a lot of food places - where they have a basic sauce that they sort of adapt for different dishes. And so this particular dish that I liked, despite being listed in different sections on the menu with completely different (Italian) names, I thought was basically the same.. with one key difference, one had a sausage meat (chorizo I think) and the other tuna

When, you ordered the tuna version the serving lady would go straight to the seal and I'd be like - Woah, WOAHH! What happened to the parmesan?

I swear, I practically had to have a stand up fight with her to get the parmesan sprinkle, she was like - "You no putta the cheesa on the fisha!"

lol Those crazy Italians, they really can't stand the thought of even YOU eating it wrong

 

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Baha! I just saw this video in my YouTube feed, it's obviously a video of the same couple (American wife taunting her Italian husband) that I posted in post #4 -



See? See what I mean?

"You no putta the cheesa on the fisha"!

 

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Does anyone know anything about Finnish cuisine

This is all I know tbh -

 

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Mowl has kindly granted me permission to repost one of his food posts here (in the appropriate thread)

By all means feel free to copy, paste, dip, wet, and sprinkle it all over your foodie thread.

Thanks Mowl

I have a few questions..

I bought these new-fangled spring roll wraps made of rice: super-thin, almost gossamer,

What's that? Is it like the time Sharon got Ozzy to try a new gum? -

you wet them and they soften up and then you fill them with whatever things you like. I keep a wide range of fresh vegetables, but on this occasion I'll also use some some Thai-style frozen stir-fry mix for the body of it with a Korean hot sauce to bind it before wrapping,

Is it a vegetarian dish?

and each one will be a little different from the last depending on which additional vegetables/sauce I'll add.

What's the point of that, why do you want your gossamer Mowl wrap to always taste a little different, so it's like a box of chocolates?

Some soaked bamboo shoots, water chestnuts, fresh Finnish ginger in cider vinegar, red baby chili from Peru, crushed fresh Finnish garlic, chèvre, and Finnish red onions.

Is that your fresh Thai mix that you were talking about earlier?

I also have a nice salty Lapland-produced white cheese that'll sparkle things up.

What's that, cheese made from reindeer's milk?

Then on the side I'm having the last of the new-season baby potatoes which I'll parboil, dry, and later fry in olive oil in a pan so they're crispy and munchy.

Was it not you who scoffed at me when I told you that I boil potatoes with the expressed intention of letting them fully cool and then peeling and slicing them to fry them up later?

Very tasty that way indeed and that's what my mother used to do, but I suppose in her case it was more about using up leftovers

For lubrication, I'm starting early because I started super-early this morning.

I knew it! You start early.. That's why you're usually passed out (in bed or on the floor) in the early evening or feel incapable of posting..

That's the best part about not having to keep regular hours: I can fob myself in and start whenever I like.

This morning was particularly beautiful: took me two coffees to get over the view of the sunrise from the rooftop barbecue area and party room.

Vraiment?

Like I said, Jimmah: you don't even know you're born.

Ah, NG song lyrics again, nice