OT: What are you Watching/Listening/Drinking?

[zeke]

@zeke

Where is your god now, Giuseppe?

Yaya ya and the chinks made noodles.

But perfection is perfection.

 

[CH1]

Nouveau Italian

 

[Habsy]

Yaya ya and the chinks made noodles.

But perfection is perfection.

The chinks? Really wop?

 

[Habsy]

I did bust a gut the first time...BUT THEN YOU TRIED TO MILK IT.

They got milk from Africa.

 

[MindzEye]

I did bust a gut the first time...BUT THEN YOU TRIED TO MILK IT.

You've changed since covid

 

[CH1]

You've changed since covid

It’s those new hydroxychloroquine gummies I ordered

 

[zeke]

Nouveau Italian

I mean that's beautiful. Would eat 100%. Its pretty much arincini but pasta not rice. And the cheese on the outside but more cheese is >>>>>

But I wouldn't bother with the pasta anyways.

Deep fried Cheese'n'sauce balls don't need the BS carbs inside.

 

[CH1]

I appreciate you being frank with me

 

[zeke]

The chinks? Really wop?

Lol pc lib pussy.

 

[axlsalinger]

So this is pretty cool. Up till now, there have only been 2 photos available of legendary bluesman Robert Johnson. If you're a music fan you've probably seen these iconic pics before.

His step-sister has a new book coming out about him, and it turns out that when she was 10 or 11, she was walking down the street with him and their sister one day when they popped into a photo booth and each paid 5 cents for a photograph. She kept his picture locked away, and we now have a 3rd photo of him - a 1930s selfie, and he even brought his guitar.

 

[lecoqsportif]

"Italian" national cuisine is all a lie built on the backs of classic French

The French learned how to cook from Catherine de Medici’s people when she became Queen of France. She thought they ate like savages.

 

[lecoqsportif]

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.

What you are describing is ragu a la bolognese. It must have a suffrito aromatic base, cream, preferably a mix of pork and beef, and other chopped meats (chopped chicken liver is the bomb, so is chopped prosciutto.)

And that article is right. There’s no such thing as “spaghetti bolognese”. Apparently it emerged in Belgium, or the northern part of France where there were a lot of Italian immigrants. I think tagliatelle is the most common “correct” noodle.

But, meh, who cares. Good is good. I don’t much care about “authenticity”. What a lot of people know as “Italian food” is mostly Italian-American, and it’s damn good.

 

[zeke]

Rigatoni is the one that carries the ground meat sauce for me.

 

[Deckie007]

Rigatoni is the one that carries the ground meat sauce for me.

Yes. This is correct.

 

[blkngldbabe]

For me, the garlic bread carries the missed sauce so I can use tiny noodles lol

 

[Volcanologist]

the fake wop will eat beefaroni stuffed into a pizza pocket, but won't eat genuine bolognese??

typical

 

[zeke]

Giant deep fried cheese ball. Fuxki g yum.

 

[zeke]

Northern Italian food isn't real italian food.

 

[Volcanologist]

too polluted by the rest of Europe?

 

[zeke]

Yep. Nazi food.