OK, What's For Lunch or Tea Today? II

[User211]

Lol, dude... Now you're turning me into an Italian American!

I think the important thing to remember here is that in Italian households 'meat and two veg' will often be eaten, along with pasta (pizzas strictly at the Pizzeria), but the difference is it'll be highly seasoned with salt, pepper, garlic and herbs, and wine in cooking will be prominent, unlike with the British version.

I find a lot of traditional British food a little bland and lacking in flavour for my tastes, and it's a common feeling among Italians who either live in the UK or are visiting, compared with what they're used to at home.

Marco.

Very true in the 1970s I think, where blandness was king.

Not so much these days. A lot more foreign influence in British food these days.

[Roy S]

Sandal’s breakfast

Yoghurt and granola



Fried chicken for breakfast? Why not?

[Marco]

Very true in the 1970s I think, where blandness was king.

Not so much these days. A lot more foreign influence in British food these days.

Indeed, but what does that say about traditional British food? It needs a foreign influence to make it interesting!

Marco.

P.S Roy-boy's enjoying himself

[Barry]

For lunch, in case Justers doesn't think I'm eating enough pasta... Tagliatelle al Ragù (the Italian version of spag Bol):



Marco.

Looks great Marco, but in what way is it "the Italian version of spag Bol". Both are Italian dishes, but using a different form of pasta. Every Bolognese is a Ragù, but not every Ragù is a Bolognese.

Would like to see a couple of green vegetables on the plate.

[Barry]

Indeed, but what does that say about traditional British food? It needs a foreign influence to make it interesting!

Marco.

True, sixty years ago the only place you could buy olive oil would have been at a chemist. And garlic, chilles were virtually unknown. The variety of vegetables and fruit that is now available would have amazed most Brits of yesteryear.

I'm not complaining, mind you, I'm delighted!

[Marco]

True, sixty years ago the only place you could buy olive oil would have been at a chemist. And garlic, chilles were virtually unknown. The variety of vegetables and fruit that is now available would have amazed most Brits of yesteryear.

I'm not complaining, mind you, I'm delighted!

Agreed, although 60 years ago my mum and dad would've bought olive oil and garlic from one of the Italian delicatessens in Glasgow [who imported it from Italy], catering for the sizeable Italian community, and they would've had a herb garden at home for putting rosemary and thyme in the Sunday roast!

Marco.

[Marco]

Looks great Marco, but in what way is it "the Italian version of spag Bol". Both are Italian dishes, but using a different form of pasta. Every Bolognese is a Ragù, but not every Ragù is a Bolognese.

Would like to see a couple of green vegetables on the plate.

Cheers, mate. What makes it Italian is the use of tagliatelle instead of spaghetti. In Italy (and in Italian homes), spaghetti is served with either a tomato sauce or with seafood - never with a meat sauce, so in Italy spag Bol doesn't exist

Veg? Noooooo... It doesn't go, or at least you wouldn't see an Italian adulterate his or her pasta dish in that way. Bear in mind, that in Italy pasta is always eaten as a starter, never as a main course - although you wouldn't know that from the food served at some of the pseudo-Italian restaurants in the UK

Marco.

[Roy S]

Sunday lunch - roast beef (small portion as booked into one of their best restaurants tonight)



Desserts

[Marco]

Tonights tea... Tuscan-style pork chop with rosemary, thyme and sage hasselback potatoes, roasted cauliflower, broccoli, beans and asparagus in lemon, garlic and parsley:



Marco.

[User211]

Indeed, but what does that say about traditional British food? It needs a foreign influence to make it interesting!

Marco.

P.S Roy-boy's enjoying himself

Oooohhhh careful there. Given the choice between a British or Italian only diet, I would choose British.

I think the truth these days, though, with globalism as pronounced as it has been, most countries have had their cuisines substantially diversified and therefore altered.