angus
Well-known member
Greg, what was the Omaha Italian restaurant featured on the Food Network's Diners, Drive-Ins and Dives? For some reason, can't remember the name of the joint - only thing I can recall was that the owner's name was Stanley.
Wednesday Is Prince Spaghetti Day
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toploader55
Well-known member
DeCecco
I use DeCecco commercially in the restaurant. Vermicelli is nearly impossible to find at least in the North East Commercially.
DeCecco makes Fedelinni. (Flat Very Thin Linguini. Like Vermecelli) It is not Linguini Fini.
Also try DeBoles Jerusalem Artichoke Pasta. They make Linguini, Thin Spaghetti, Thin Spanhetti with Garlic and Parsley and some others for those of us who have Dietary Restrictments.
I have been eating this Pasta since 1976. The year I was diagnosed with Hypoglycemia. Great Product and when I serve it to guests, they always think it's regular pasta.
http://www.deboles.com/
I use DeCecco commercially in the restaurant. Vermicelli is nearly impossible to find at least in the North East Commercially.
DeCecco makes Fedelinni. (Flat Very Thin Linguini. Like Vermecelli) It is not Linguini Fini.
Also try DeBoles Jerusalem Artichoke Pasta. They make Linguini, Thin Spaghetti, Thin Spanhetti with Garlic and Parsley and some others for those of us who have Dietary Restrictments.
I have been eating this Pasta since 1976. The year I was diagnosed with Hypoglycemia. Great Product and when I serve it to guests, they always think it's regular pasta.
http://www.deboles.com/
toploader55
Well-known member
DeCecco
I use DeCecco commercially in the restaurant. Vermicelli is nearly impossible to find at least in the North East Commercially.
DeCecco makes Fedelinni. (Flat Very Thin Linguini. Like Vermecelli) It is not Linguini Fini.
Also try DeBoles Jerusalem Artichoke Pasta. They make Linguini, Thin Spaghetti, Thin Spanhetti with Garlic and Parsley and some others for those of us who have Dietary Restrictments.
I have been eating this Pasta since 1976. The year I was diagnosed with Hypoglycemia. Great Product and when I serve it to guests, they always think it's regular pasta.
http://www.deboles.com/
I use DeCecco commercially in the restaurant. Vermicelli is nearly impossible to find at least in the North East Commercially.
DeCecco makes Fedelinni. (Flat Very Thin Linguini. Like Vermecelli) It is not Linguini Fini.
Also try DeBoles Jerusalem Artichoke Pasta. They make Linguini, Thin Spaghetti, Thin Spanhetti with Garlic and Parsley and some others for those of us who have Dietary Restrictments.
I have been eating this Pasta since 1976. The year I was diagnosed with Hypoglycemia. Great Product and when I serve it to guests, they always think it's regular pasta.
http://www.deboles.com/
Speaking of DDD did anyone read that scathing critique of his new NY eating establishment.
I was wondering if some of these places he reviews just put on the dog for the two days they close while filming. A close friend of mine here was in Cleveland for a browns game and being Polish they went to a Polish restaurant featured on DDD specifically because of the rave review... said it wasn't anything near like what the DDD "showed" and they were quite disappointed.
I was wondering if some of these places he reviews just put on the dog for the two days they close while filming. A close friend of mine here was in Cleveland for a browns game and being Polish they went to a Polish restaurant featured on DDD specifically because of the rave review... said it wasn't anything near like what the DDD "showed" and they were quite disappointed.
I read the critique and I believe every word of it. I look forward to the day that Guy Fieri goes down in flames due to overexposure just like Rachel Ray (already seeing her junk cookware in thrift stores). He's the most obnoxious TV host on the air. I've seen the menu for his Johnny Garlic's chain and there's not a thing on it that interests me. He's playing to the lowest common denominator, so diners, drive-ins and dives are right up his alley.
As for the restaurants he visits, I can say that the Falafel Drive-In he visited here in town has always turned out the same tasty fare before and since he stopped by, and it continues to have long lines during peak periods. That place is a gold mine, and I doubt that the bombastic bleach blonde's visit did anything at all to increase business.
He thinks he's way too cool for school. I say, send him to Siberia.
As for the restaurants he visits, I can say that the Falafel Drive-In he visited here in town has always turned out the same tasty fare before and since he stopped by, and it continues to have long lines during peak periods. That place is a gold mine, and I doubt that the bombastic bleach blonde's visit did anything at all to increase business.
He thinks he's way too cool for school. I say, send him to Siberia.
Ralph, your post made me laugh. The Food Network has produced a steady stream of these guys (Fieri, Bobby Flay, Alton Brown etc), none of whom I would allow within 30 feet of my kitchen. Yes they've written books, yes they've won the James Beard Award, and no we've never tried a single recipe from any of them that we'd make a second time.
As long as you look good when the makeup is on and cameras are pointed at you, it's all that really matters to the owners of the network. One learns more by watching 10 minutes of Jacques Pépin than 10 hours of Guy Fieri or Bobby Flay.
As long as you look good when the makeup is on and cameras are pointed at you, it's all that really matters to the owners of the network. One learns more by watching 10 minutes of Jacques Pépin than 10 hours of Guy Fieri or Bobby Flay.
toploader55
Well-known member
Food Networks and Foody Shows.
Have absolutely raised mayhem in the Restaurant business to out of sight proportions.
Every Chef now has to be a dietician to each customers needs. Customers now come in and tell the server how THEY want their food prepared. It's Bullshit. If they want things prepared how they see fit... STAY HOME AND MAKE IT YOURSELF. Busy restaurants run on seconds. Not minutes. And these a*****es come in for dinner and expect you to drop what your doing, stop production to take care of their oral wants and needs.
On Food Allergies :
Yes thanks to Genetic Engineering and Pharmeceutical side effects, this country has been raised to yet another level of Food Allegies.
My Problem with the allergies and going out to dinner is this...
Don't expect the waitstaff and kitchen staff to be your personal dieticians.
I was diagnosed with Hypoglycemia in 1977. I EDUCATED MYSELF as to what I can and cannot eat. I researched my afflictions and found out I cannot eat Bleached White Flour, Refined Sugars, Simple Carbohydrates, etc. So when I go out to eat, I will find something on the menu that suits my needs.
I don't go into a restaurant and ask 35 questions about "does this have gluten ?" Does this have Peanut Oil" ? Educate yourselves. Read about how foods are sooooo overly processed today, that almost everything you eat is loaded with preservatives, High in sodium, and sugars etc.
Sorry about the Rant... But it really gets out of control especially on the weekend nights.
I am on the internet constantly educating myself about what is going on with our food supplies and it ain't pretty. Especially after the surfacing of Whole Foods selling Monsanto produced GMO crap.
Be careful everyone. The Zuchinni you eat today might cause your arm to fall off in a few days.
Have absolutely raised mayhem in the Restaurant business to out of sight proportions.
Every Chef now has to be a dietician to each customers needs. Customers now come in and tell the server how THEY want their food prepared. It's Bullshit. If they want things prepared how they see fit... STAY HOME AND MAKE IT YOURSELF. Busy restaurants run on seconds. Not minutes. And these a*****es come in for dinner and expect you to drop what your doing, stop production to take care of their oral wants and needs.
On Food Allergies :
Yes thanks to Genetic Engineering and Pharmeceutical side effects, this country has been raised to yet another level of Food Allegies.
My Problem with the allergies and going out to dinner is this...
Don't expect the waitstaff and kitchen staff to be your personal dieticians.
I was diagnosed with Hypoglycemia in 1977. I EDUCATED MYSELF as to what I can and cannot eat. I researched my afflictions and found out I cannot eat Bleached White Flour, Refined Sugars, Simple Carbohydrates, etc. So when I go out to eat, I will find something on the menu that suits my needs.
I don't go into a restaurant and ask 35 questions about "does this have gluten ?" Does this have Peanut Oil" ? Educate yourselves. Read about how foods are sooooo overly processed today, that almost everything you eat is loaded with preservatives, High in sodium, and sugars etc.
Sorry about the Rant... But it really gets out of control especially on the weekend nights.
I am on the internet constantly educating myself about what is going on with our food supplies and it ain't pretty. Especially after the surfacing of Whole Foods selling Monsanto produced GMO crap.
Be careful everyone. The Zuchinni you eat today might cause your arm to fall off in a few days.
toploader55
Well-known member
PS...
Sorry, Didn't mean to HiJack the thread.
Sorry, Didn't mean to HiJack the thread.
twintubdexter
Well-known member
hey Ralphy boy...
What Falafel Drive-In are you talking about, the one on Bascom near West San Carlos? I was a kid working at nearby Western Appliance when that burger & fries joint changed into "that place run by foreigners with the strange food." It got popular very fast.
What Falafel Drive-In are you talking about, the one on Bascom near West San Carlos? I was a kid working at nearby Western Appliance when that burger & fries joint changed into "that place run by foreigners with the strange food." It got popular very fast.
Joe, that's the one, only you have it backwards. It's on West San Carlos (actually it's already Stevens Creek where they are) near the freeway.
They serve a pretty good burger there too, I hear, but that's not why I go there.
And now back to our regularly scheduled programming . . .
They serve a pretty good burger there too, I hear, but that's not why I go there.
And now back to our regularly scheduled programming . . .
In the 80s, I showed a friend my 1954 Frigidaire Imperial range with the deep well. He remembered a neighbor with a range like it and how she used to make "gravy" in the deep well for Sunday dinner. The gravy was tomato sauce for the Italian family. I had never heard gravy used that way before.
The gravy was tomato sauce for the Italian family. I had nev
I have a couple of times. It took me a while to figure out they were really referring to what we know as pasta or tomato sauce and not what we know as gravy.
I have a couple of times. It took me a while to figure out they were really referring to what we know as pasta or tomato sauce and not what we know as gravy.
toploader55
Well-known member
Gravy vs. Sawze.
I've heard both.
Worcester Ma., I've heard women refer to Pasta Tomato Sauce as Gravy.
In NJ where I am from it was "Sawze".
I've heard both.
Worcester Ma., I've heard women refer to Pasta Tomato Sauce as Gravy.
In NJ where I am from it was "Sawze".
launderess
Well-known member
Gravy vs Sauce
Is a huge source for arguement amoung Italian-Americans, well at least in the NYC metro area.
To some "gravy" refers to what one makes from meat drippings, flour and seasonings which can be either brown or white, thus certainly *not* something made from tomatos. However as many Italian-American dishes have little or nothing to do with Italy (American pizza is a famous example) the heavy meat (often ground) laden "sauces" in some eyes do qualify as "gravy".
Then there is the differences in how pasta dishes are normally served in Italy versus America. Most Italians do not serve pasta drowned in sauce the way many Americans (especially those not of Italian descent)seem to prefer. The Italian way "sauce" is merely a light thing that brings but not over powers whatever meat, fish, shellfish, spices etc that are used in the making, and of course shouldn't overwhelm the pasta itself. What would be the point of making all those excellent home and other versions of pasta only to have it served swimming in sauce?
Is a huge source for arguement amoung Italian-Americans, well at least in the NYC metro area.
To some "gravy" refers to what one makes from meat drippings, flour and seasonings which can be either brown or white, thus certainly *not* something made from tomatos. However as many Italian-American dishes have little or nothing to do with Italy (American pizza is a famous example) the heavy meat (often ground) laden "sauces" in some eyes do qualify as "gravy".
Then there is the differences in how pasta dishes are normally served in Italy versus America. Most Italians do not serve pasta drowned in sauce the way many Americans (especially those not of Italian descent)seem to prefer. The Italian way "sauce" is merely a light thing that brings but not over powers whatever meat, fish, shellfish, spices etc that are used in the making, and of course shouldn't overwhelm the pasta itself. What would be the point of making all those excellent home and other versions of pasta only to have it served swimming in sauce?
launderess
Well-known member
This Time We Didn't Forget The Gravy
*LOL*
<iframe width="640" height="360" src="" frameborder="0" allowfullscreen></iframe>
*LOL*
<iframe width="640" height="360" src="" frameborder="0" allowfullscreen></iframe>
Gravy vs. Sauce: My mom used to go ballistic when people referred to her tomato-based meat sauce (pork + Italian sausage chunks + small beef meatballs) as "gravy". "Itsa salsa, notta gravy!!"
And as Launderess has noted, she also scoffed at heavy, greasy, American pizzas. Red sauces were doled out sparingly, so as not to overpower the pasta. She couldn't believe how much sauce Americans put on their spaghetti, rigatoni, etc. And god forbid anyone should ever cut their spaghetti!
And as Launderess has noted, she also scoffed at heavy, greasy, American pizzas. Red sauces were doled out sparingly, so as not to overpower the pasta. She couldn't believe how much sauce Americans put on their spaghetti, rigatoni, etc. And god forbid anyone should ever cut their spaghetti!
Sauce vs Gravy, Knife vs Spoon
The amount of sauce might be a regional thing. My paternal grandparents were both Calabrese and sauce was generously applied to any pasta dish. I think the further north you go, the less sauce you'll encounter. By the time you hit Switzerland, there's almost no sauce at all.
I have never heard sauce referred to as gravy except on The Sopranos.
On the Italian side of my family, cutting the pasta or using a spoon to twirl it were both considered very bad form.
The amount of sauce might be a regional thing. My paternal grandparents were both Calabrese and sauce was generously applied to any pasta dish. I think the further north you go, the less sauce you'll encounter. By the time you hit Switzerland, there's almost no sauce at all.
I have never heard sauce referred to as gravy except on The Sopranos.
On the Italian side of my family, cutting the pasta or using a spoon to twirl it were both considered very bad form.
Slurping
LOL! That reminds me of when my mom, who was always making friends with people, ran into some Japanese college students at the grocery store one day and invited them over for spaghetti. I think there were three or four of them. As soon as the pasta was served up, as Ross Perot would say, there was this giant slurping sound coming from one side of the table!
LOL! That reminds me of when my mom, who was always making friends with people, ran into some Japanese college students at the grocery store one day and invited them over for spaghetti. I think there were three or four of them. As soon as the pasta was served up, as Ross Perot would say, there was this giant slurping sound coming from one side of the table!
launderess
Well-known member
Gravy - Sopranos
One thinks the whole "gravy vs sauce" debate may be a East Coast sort of thing, and or at least moved about from there. Have lots of Italian-American friends from Booklyn, Staten Island and the Bronx who call it "gravy". And yes, these are persons only one or two generations removed from Italy.
Regarding the Sopranos, you don't know fun until you've watched that show with Italians, Sicilians, and Neapolitans (no, they are not all the same), who crack up at how some of the cast members and Italian Americans in general "ruin" their language. The famous Tony Soprano "gabagool" (capicola ham)sets the aforementioned laughing in stitches.
One thinks the whole "gravy vs sauce" debate may be a East Coast sort of thing, and or at least moved about from there. Have lots of Italian-American friends from Booklyn, Staten Island and the Bronx who call it "gravy". And yes, these are persons only one or two generations removed from Italy.
Regarding the Sopranos, you don't know fun until you've watched that show with Italians, Sicilians, and Neapolitans (no, they are not all the same), who crack up at how some of the cast members and Italian Americans in general "ruin" their language. The famous Tony Soprano "gabagool" (capicola ham)sets the aforementioned laughing in stitches.
Using a spoon to help wind long pasta around a fork is considered "working class" table manners. I was allowed to use a spoon until I was about 10 years old. After that, the training wheels were taken away, and one learned to pull a few strands and twirl the fork vertically. I still use a tablespoon sometimes, and I always provide one for guests, who find it makes the task much easier.
I have to admit I hate it when people cut their spaghetti, and I know it's because that's how I was raised. All the "regulars" at Shut Up And Eat* have developed fine twirling techniques over the years.
* a restaurant so underground that only people who dine at my house know it exists.
[this post was last edited: 12/2/2012-18:56]
I have to admit I hate it when people cut their spaghetti, and I know it's because that's how I was raised. All the "regulars" at Shut Up And Eat* have developed fine twirling techniques over the years.
* a restaurant so underground that only people who dine at my house know it exists.
[this post was last edited: 12/2/2012-18:56]
launderess
Well-known member
* a restaurant so underground that only people who dine at m
Riot!
Riot!
"Using a spoon to help wind long pasta around a fork is considered "working class" table manners. I was allowed to use a spoon until I was about 10 years old. After that, the training wheels were taken away, and one learned to pull a few strands and twirl the fork vertically."
This is way out in left field imo. Uncut long pasta + no spoon = certain mess if not stains, no matter how careful you are. Every 4 or 5-star Italian restaurant I've ever been to has provided tablespoons with long pastas.
This is way out in left field imo. Uncut long pasta + no spoon = certain mess if not stains, no matter how careful you are. Every 4 or 5-star Italian restaurant I've ever been to has provided tablespoons with long pastas.
I think the spoon thing runs along the same lines as which way the toilet paper goes.
I don't even know how to work my pasta with a spoon, but would hardly scoff at anyone who did use a spoon. It's sort of an interesting little ritual. Whatever floats your boat.
Personally, spaghetti is my last choice for pasta. I prefer penne/mostaccioli/rigatoni.
I don't even know how to work my pasta with a spoon, but would hardly scoff at anyone who did use a spoon. It's sort of an interesting little ritual. Whatever floats your boat.
Personally, spaghetti is my last choice for pasta. I prefer penne/mostaccioli/rigatoni.
I don't use a spoon, but I do break my spaghetti of whatever kind I'm using in half when I drop it in the pot. Wraps around the fork quite easily when I eat it, no muss no fuss.
Jeff--- I've heard from several Italians that using a spoon to help twirl spaghetti shows coarse manners. I heard it first from my mom, but she grew up in Italy in the 1920's-40's and moved to the US with my dad in 1947, so things could have changed since then. I've heard it's akin to holding a knife in your left hand and using it to push food onto your fork. But if they're putting out tablespoons in high-class Italian restaurants, then who am I to argue the point? As I said earlier, I always put out tablespoons for guests, and sometimes use one myself.
This may be a "rule" that has been eclipsed over time.
This may be a "rule" that has been eclipsed over time.
danemodsandy
Well-known member
Huh?
"I've heard it's akin to holding a knife in your left hand and using it to push food onto your fork."
Using the knife as a "pusher" was approved by no less than Emily Post herself.
"I've heard it's akin to holding a knife in your left hand and using it to push food onto your fork."
Using the knife as a "pusher" was approved by no less than Emily Post herself.
launderess
Well-known member
I've heard it's akin to holding a knife in your left
Watch any PBS/BBC period programme (Upstairs/Downstairs (both new and old series), Downton Abbey, Jeeves & Wooster, etc... and you'll see everyone from royalty to upper middle class (if not even middle class) eating using their knives in left hand to *push* food onto a fork held in right hand.
Watch any PBS/BBC period programme (Upstairs/Downstairs (both new and old series), Downton Abbey, Jeeves & Wooster, etc... and you'll see everyone from royalty to upper middle class (if not even middle class) eating using their knives in left hand to *push* food onto a fork held in right hand.
We never spoon twirled spaghetti at our house.Moms 2nd gen Italian Wasn't until one time I was at a friends place for dinner (non italians) and they twirled it with a spoon. I thought it was sort of odd.
But then mom was adverse to eating with her fingers and would use a knife and fork to eat pizza. We'd razz her about that.
But then mom was adverse to eating with her fingers and would use a knife and fork to eat pizza. We'd razz her about that.
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