Replies to post #186098 on DD Support Board and Research Team

[shajandr]

I don't see any rational basis for 'Talyuns to object to mixing beans and pasta. Hail, they supposedly invented pasta e fagioli (one of my favorite zuppes, BTW).

There is nothin write or wronGGG about foods and combinations. Last year I stumpled onto a wunnerful taste combo just for the hailufit.

Kimchi and herring in wine sauce. DELICIOUS. Who wood have ever thought so. Nott me. I just mixed the two for the hailufit and the result was stupendous. All this food and manners snobbery is really silly, childish, and effetery (and so is langwitch snobbery). Clique-mongers. Social strutters. Weak self-image drives them to wanna be 'speariyer over uthers based on dumb social rool following gnowlitch and stata-isms.

A stoopid, deemeaning, dehumanizing exercise in high school be-cool-and--fit-innerism.

I cannot abide it and think the adherents of this social policy are twerps. It only serves to show how small-brained, unilluminated, and poor-thinking they are.

An abomination.

BTW, I just Czeched the deli menu at Silver Legacy and am horrified to find that the sweet-and-sour red cabbitch zuppe is no longer on the menu. What a bummer.

Hear I wuz hoping that BullNBear wuz gonna have me place a Preakness bett for him and I could gett a Reuben and red cabbitch zuppe. They gotts DaReuben, butt the cabbitch zuppe is apparently a no-go.

Whut a pisser.

And, yayuss, one can put macaroni, newdulls, rice, barley, or crackers - evun beenz - into red cabbitch zuppe if'n dey want even rye bread w/caraway seedz - fresh, stale, or croutonized. Hail, even dunk a Parker dinner roll if ya wants.

I like my braunschweiger with onyuns and pickles on a caraway rye, butt I do knott and will knott and shall knott cast 'spershuns at/on those who eat differently. Sum peeple like limburger, sum don't. How many have tried melted limburger on a beef patty - it's gut - a Limburger burger. Tri eet. Doesn't melt as nice as sum other kases, butt it'll do. Nice flavor combo.

You kin mix n match purt near anythang and see how it werks for ya.

Ain't no rools 'cept make shure it don makeya sick and such. Don gett ptomaine and werms and sheet. Avoid dysentery. Shigella is nott yer frenn.

Hawaiian pizza is knott to my taste, butt fer odder peeples it works gut - so grate for dem, lettum have it. Everbuddy be different and tastes change over time. Nuffin is wronGGG 'cept eating old, green liver uncooked.

[janice shell]

Mind you, my Turinese brother-in-law gets very sniffy about my baked bean lasagne (a culinary classic - see the recipe in all its antique deliciousness below).

Gee. I wonder why.

What Americans don't seem to understand is that big chunks of meat do not go well with pasta. Typically, the meat in pasta sauces is ground. Another technique is to make a roast, and used the fond and bits and pieces that stick to the roasting pan to create a sauce, maybe adding a little red wine and cooking it down. That can be very good. Then the roast itself is served as a second course.

In southern Italy, meat--or sausages, or a mixture of both--is cooked in a red sauce. The sauce is used to dress the pasta, and the meats are served, again, as a second course.

The one exception is seafood, almost always in the form of shrimp or langoustines. They're left whole, usually with the heads on, cooked in oil and garlic, and then tossed with pasta. You eat the shellfish with your hands, and the pasta with a fork.

The reason for all that is that Italian food was over the centuries developed from what poor people ate. It's traditional, and economical.

Did your Turinese brother-in-law ever give you any truffles?