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OT: What are you Watching/Listening/Drinking?

and this great article

The tangled history of spaghetti bolognese
How to make the mayor of Bologna lose his temper

When Virginio Merola, the mayor of Bologna, visited London earlier this year, something made him very angry. A restaurant was advertising a “speciality of the house”: spaghetti bolognese for £6.95. Incensed at what he perceived to be the bastardisation of his city’s most famous export, he tweeted a picture of the sign, describing it as “fake news”.
For Merola and other pasta purists, the fat point of contention is those skinny noodles. Spaghetti doesn’t hold ragù half as well as its chunkier cousins tagliatelle, fettuccine and pappardelle. Opting for spaghetti means you’re often left with a sad soup of ragù pooled at the bottom of your bowl. It’s a concept Antonio Carluccio, the late Italian chef, explained in 2016 when he claimed “spaghetti bolognese…does not exist in Italy. In Italy, it is tagliatelle bolognese, with freshly made tagliatelle.”

https://www.1843magazine.com/food/world-in-a-dish/the-tangled-history-of-spaghetti-bolognese
 
Yeah I just read that and others recently and realized that my bolognese is nothing remotely like the supposed real bolognese...which tbh sounds pretty gross to me.
 
Joking aside the UK actually has some amazing food now. They treat their organic, small batch, local food suppliers properly. Great seafood, great Indian. they still have plenty of shit places, but so does everywhere..
 
zeke said:
Yeah I just read that and others recently and realized that my bolognese is nothing remotely like the supposed real bolognese...which tbh sounds pretty gross to me.
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Nah. The real bolognese is incredible. Lots of meat, cream, butter, cheese. With a fresh flat noodle. Just a hint of tomato sauce to provide colour and tanginess.

Amazing, but I might make it 2-3 times a year. It’s too rich and decadent to have frequently. And probably works better as a first course.

Your bolognese is more practical — you can have it every week for supper.
 
CH1 said:
Nah. The real bolognese is incredible. Lots of meat, cream, butter, cheese. With a fresh flat noodle. Just a hint of tomato sauce to provide colour and tanginess.

Amazing, but I might make it 2-3 times a year. It’s too rich and decadent to have frequently. And probably works better as a first course.

Your bolognese is more practical — you can have it every week for supper.
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Milk butter carrots celery? That's not fucking sauce goddammit.
 
I am love/hate with risotto. I don't think the italians do rice good.

Then again, truffles are fucking gold.
 
hockeylover said:
I can't hate on the mushroom risotto with miso and soy. That was some good shit.
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I was just kidding; I’ll try that recipe one day. Got to keep an open mind, otherwise we end up like zeke, cursing at the web
 
CH1 said:
I was just kidding; I’ll try that recipe one day. Got to keep an open mind, otherwise we end up like zeke, cursing at the web
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All it does is intensify the flavors that you're going for (in this case mushroomy flavor) by adding extra umami. Doesn't change the flavor at all. Same idea when you add shit like fish sauce. In fact, I like to add soy sauce instead of salt whenever I do mushrooms in general. Just a splash goes a long way to getting that mushroomy goodness.

Science rules.

And Italians didn't exactly use science when developing their recipes. Kenji is a smart man.
 
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@zeke
When Napoleon invaded Italy in 1796, one of the things his soldiers brought with them was ragoût, a meat stew that formed the basis for the pasta sauce we know today. The word ragù comes from the French verb ragouter (meaning “to add flavour” or “to stimulate appetite”). Many affluent Italians were captivated by all things French, including the chic cuisine française.
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Napoleon invaded Italy in 1796, one of the things his soldiers brought with them was ragoût, a meat stew that formed the basis for the pasta sauce we know today.
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formed the basis for the pasta sauce
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pasta sauce
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source.gif



Where is your god now, Giuseppe?
 
I am busting a gut here. I was pretty sure you’d pick on that Napoleon excerpt and you did not dissapoint.

In fairness to Zeke, he did say he’s not a big fan of the authentic bolognese, so he’s in the clear.
 
CH1 said:
I am busting a gut here. I was pretty sure you’d pick on that Napoleon excerpt and you did not dissapoint.

In fairness to Zeke, he did say he’s not a big fan of the authentic bolognese, so he’s in the clear.
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"Italian" national cuisine is all a lie built on the backs of classic French
 
Hmmm. Their theft doesn't end there.

- Pasta from Asia
- Pizza from the Greeks
- Pasta sauce from the French
- Bread from the Egyptians
 
MindzEye said:
"Italian" national cuisine is all a lie built on the backs of classic French
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That's an oversimplification. Italians got their tomatoes from the Atzecs. And their pizza dough from the Greeks.

Spices were reasons countries went to war. It was valuable shit back then.
 
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