Mike: Good to know.
To me:
One of the very few and worthy things to assimilate about this country is its culinary history and I hope you had the chance to inherit some skills from your family.
Those are things to pass on and preserve.
There are tons of bad clichés running around Italians in the US and gotta say I am not cool with that most of the times.
That said I am nothing like your average Italian for many things in the first place, forget average immigrants of decades ago in the US..
Actually many immigrants in the past gave Italians a bad name for many things, and today's descendants not exception say stuff like Jersey shore or who knows mafia etc... and I can see that so many preserve a certain way of thinking or doing things, even young guys my age, am talking about mindsets or way of doing stuff that probably were common back then when their old ones came and they do that thinking that's italian heritage imiting their old ones or whatever they think being "italian".
That more than often is not italian though, that is italian backwards-like and pretty embarrassing to an Italian came fresh from Italy and or Italians in Italy especially the northerners.
For many things it's like looking at an Amish and think that's how they do in the Netherlands. You know what I mean?
Talking about cooking anyways which is my field another obvious thing I see is that there are a lot of misconceptions about authentic Italian cuisine and all the rest that is not.
That is why I think that is important to preserve it and teach it just the way it is and distinguish all the variations from actual italian cuisine.
A chicken parm is very good I make it and eat it but
it's italian American not authentic italian, also good is carbonara with an heavy cream instead of raw eggs, it ain't bad but not the authentic real thing and so on for alot of other things thought as italian which aren't actually.
Anyways after this off topic chart let's talk lights again
[this post was last edited: 4/8/2020-17:20]
