If this is your first visit, be sure to check out the FAQ by clicking the link above. You may have to register before you can post: click the register link above to proceed. To start viewing messages, select the forum that you want to visit from the selection below. |
|
|
Thread Tools | Display Modes |
#191
|
|||
|
|||
Houston/Milan Mexican food, was Paris Notes (2)
Following up to The Reids
I also found that most US immigrants came from the far south also, so is there more chilli influence in US Italian cuisine than in Italian cuisine? I've been doing some more gogling on where UK Italian immigrants came from and it seems they got here a lot earlier, some guy called Ceaser J. I think he invented salad? -- Mike Reid If god wanted us to be vegetarians he wouldn't have made animals out of meat. Wasdale-Lake district-Thames path-London "http://www.fellwalk.co.uk" -- you can email us@ this site Eat-walk-Spain "http://www.fell-walker.co.uk" -- dontuse@ all, it's a spamtrap |
#192
|
|||
|
|||
Houston/Milan Mexican food, was Paris Notes (2)
Following up to The Reids
I also found that most US immigrants came from the far south also, so is there more chilli influence in US Italian cuisine than in Italian cuisine? I've been doing some more gogling on where UK Italian immigrants came from and it seems they got here a lot earlier, some guy called Ceaser J. I think he invented salad? -- Mike Reid If god wanted us to be vegetarians he wouldn't have made animals out of meat. Wasdale-Lake district-Thames path-London "http://www.fellwalk.co.uk" -- you can email us@ this site Eat-walk-Spain "http://www.fell-walker.co.uk" -- dontuse@ all, it's a spamtrap |
#193
|
|||
|
|||
Houston/Milan Mexican food, was Paris Notes (2)
The Reids extrapolated from data available...
Following up to The Reids The traditional view is that chiles traveled from the Caribbean and the Americas to the Orient and to Europe by Spanish and Portuguese ships, and I have always wondered why Spain didn't take to them much. on the italian chilli subject I just browsed some Italian cookbooks over croissants and coffee in the garden, looking for chilli references, I found a few for the deepsouth as you suggested I would (as did JU earlier in another thread). I also found that most US immigrants came from the far south also, so is there more chilli influence in US Italian cuisine than in Italian cuisine? I'm working my way down the country and haven't spotted a single chilli yet! The most common Italian usage seems to be dried red chile flakes & seeds or whole dried chiles added to tomato sauces (of which the best known is probably "arrabiata" - "Arabian style?, testimony to Sicilian origin?) In Italy, I'd guess (although used in Northern kitchens for Southern dishes), you're talking about Naples and Scitily (and ought to figure that they may have been cheap substitutes for more expensive black pepper. I haven't really expereienced any great tendency to add chile in ItalianAmerican restaurants, but certainly confirmation that since the Italians here were overwhelmingly of Southern origin we get a lost of pasta and no polenta (and a sort of Southern percentage of chiles). TMO |
#194
|
|||
|
|||
Houston/Milan Mexican food, was Paris Notes (2)
The Reids extrapolated from data available...
Following up to The Reids The traditional view is that chiles traveled from the Caribbean and the Americas to the Orient and to Europe by Spanish and Portuguese ships, and I have always wondered why Spain didn't take to them much. on the italian chilli subject I just browsed some Italian cookbooks over croissants and coffee in the garden, looking for chilli references, I found a few for the deepsouth as you suggested I would (as did JU earlier in another thread). I also found that most US immigrants came from the far south also, so is there more chilli influence in US Italian cuisine than in Italian cuisine? I'm working my way down the country and haven't spotted a single chilli yet! The most common Italian usage seems to be dried red chile flakes & seeds or whole dried chiles added to tomato sauces (of which the best known is probably "arrabiata" - "Arabian style?, testimony to Sicilian origin?) In Italy, I'd guess (although used in Northern kitchens for Southern dishes), you're talking about Naples and Scitily (and ought to figure that they may have been cheap substitutes for more expensive black pepper. I haven't really expereienced any great tendency to add chile in ItalianAmerican restaurants, but certainly confirmation that since the Italians here were overwhelmingly of Southern origin we get a lost of pasta and no polenta (and a sort of Southern percentage of chiles). TMO |
#195
|
|||
|
|||
Houston/Milan Mexican food, was Paris Notes (2)
Following up to Olivers
The most common Italian usage seems to be dried red chile flakes & seeds or whole dried chiles added to tomato sauces (of which the best known is probably "arrabiata" - "Arabian style?, testimony to Sicilian origin?) Probably, arab is still arab in italian. My only book that gives a source has it sourced in Basilicata. In Italy, I'd guess (although used in Northern kitchens for Southern dishes), you're talking about Naples and Scitily (and ought to figure that they may have been cheap substitutes for more expensive black pepper. I haven't really expereienced any great tendency to add chile in ItalianAmerican restaurants, but certainly confirmation that since the Italians here were overwhelmingly of Southern origin we get a lost of pasta and no polenta (and a sort of Southern percentage of chiles). I tried to find out what early english/italian restaurants were like without luck, but I think rissotto has a lowish profile here, polenta only turned up recently in any amount while pasta is regarded as the main italian item along with pizza. But I suspect bulk pizza eating followed a route something like Naples-New York-London and outwards. -- Mike Reid If god wanted us to be vegetarians he wouldn't have made animals out of meat. Wasdale-Lake district-Thames path-London "http://www.fellwalk.co.uk" -- you can email us@ this site Eat-walk-Spain "http://www.fell-walker.co.uk" -- dontuse@ all, it's a spamtrap |
#196
|
|||
|
|||
Houston/Milan Mexican food, was Paris Notes (2)
Following up to Olivers
The most common Italian usage seems to be dried red chile flakes & seeds or whole dried chiles added to tomato sauces (of which the best known is probably "arrabiata" - "Arabian style?, testimony to Sicilian origin?) Probably, arab is still arab in italian. My only book that gives a source has it sourced in Basilicata. In Italy, I'd guess (although used in Northern kitchens for Southern dishes), you're talking about Naples and Scitily (and ought to figure that they may have been cheap substitutes for more expensive black pepper. I haven't really expereienced any great tendency to add chile in ItalianAmerican restaurants, but certainly confirmation that since the Italians here were overwhelmingly of Southern origin we get a lost of pasta and no polenta (and a sort of Southern percentage of chiles). I tried to find out what early english/italian restaurants were like without luck, but I think rissotto has a lowish profile here, polenta only turned up recently in any amount while pasta is regarded as the main italian item along with pizza. But I suspect bulk pizza eating followed a route something like Naples-New York-London and outwards. -- Mike Reid If god wanted us to be vegetarians he wouldn't have made animals out of meat. Wasdale-Lake district-Thames path-London "http://www.fellwalk.co.uk" -- you can email us@ this site Eat-walk-Spain "http://www.fell-walker.co.uk" -- dontuse@ all, it's a spamtrap |
#197
|
|||
|
|||
Houston/Milan Mexican food, was Paris Notes (2)
|
#198
|
|||
|
|||
Houston/Milan Mexican food, was Paris Notes (2)
|
Thread Tools | |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Paris Notes (1) | Padraig Breathnach | Europe | 157 | August 13th, 2004 04:21 PM |
Milan - Paris (Routes, cost etc.) | Piper | Europe | 12 | August 2nd, 2004 08:09 PM |
Climbing the Mountains around Paris | Earl | Europe | 8 | June 2nd, 2004 03:19 PM |
RER and bus tariffs in Paris and around | Giovanni Drogo | Europe | 2 | February 23rd, 2004 09:18 PM |
American Restaurant in Paris | Earl Evleth | Europe | 387 | December 22nd, 2003 08:59 PM |