"Giusi" > wrote in
:

>
> "PeterL" ha scritto nel messaggio
>
>> So, because *you* don't have it that way/haven't had it, no one else in
>> > the world will either???
>>
>> The show I mentioned where Rick Stein watched an old Puglia lady make
>> it,
>> > she served it with a side of (Shock Horror!!!) greens.
>
> Yes, commonly served with COOKED escarole or other cooked greens when
> eaten as a contorno.



Your point???



You seem stuck in a time warp, unable, or unwilling, to let go of traditional
recipes from the dark ages.

Is that because you're a shit cook and can't think for yourself??

Be honest!!



>
>>
>> Admittedly, the greens were cooked, but it's not that far fetched that
>> > maybe *some* people in Puglia eat mashed fava with a green salad.
>> Hey!!
>
> No, but I do think it is weird that Rick Stein should show a version
> someone made just so her kids would like it.


So anyone taking a "traditional" recipe and changing it one iota to suit
themselves and their family should be put to death (according to you),
right??

*No-one* can have any flair, or free thought, and take a recipe and change it
to suit themselves, according to you, right???



> I teach Italian cookery.



I pity anyone stupid enough to get sucked into one of your classes. You would
have to be the most blinkered "teacher" I have ever heard of....... apart
from the Rev. Jim Jones.

Recipes evolve, they change with the times and the tastes of the general
population..... and even what resources they have on hand.

If you aren't willing to change, or at least acknowledge that things change,
you're not worthy to call yourself a "teacher" of Italian cookery.


But anyways, where do you "teach"? Who do you "teach"? How often??



> I like to share this cuisine which interests me a great deal.



You like to share what *you* think Italian cuisine should be.

Hey, sure, some of the old recipes are fine to know about, and to try.

But things, and recipes, *evolve*.


> I do not
> teach things that perhaps one person or family does, but how things are
> generally done in the tradition of a particular area.



So you "teach" things that "you" want people to believe everyone in a
particular area is doing/using??!!


How do you sleep at night with those blinkers on??


>
> If you don't like that, then killfile me. I couldn't care less what you
> or a British chef think about Italian traditions. It means nothing to
> you and matters hugely to us.



"Us"???????????


You are too wrapped up in your own self importance for a start, girlie. You
(apparently) teach at some second rate slop joint, and you have delusions of
grandeur as to what you're really doing.



>
> You love to pick fights.


No, I don't. I end fights. I have a motto.........

You be nice to me, I be nice to you.
You be an arse to me, I'll come back at you 10 times worse.


> I don't.


Then maybe you should just shut up, and go away.



> I'm trying to reveal-- when it comes
> up-- what is the underlying and important truth in Italian cookery,


You really are full of yourself!!!

*All* recipes evolve. If you want to be stuck in a time warp, run off into
the mountains and leave your bloody computer behind!!



> not
> play games with you or the tradition. Hardly anyone here is ever going
> to go to Puglia.


You're hoping anyway!!



> I recommend you cut me off, becauyse I go as often as
> I can and I will continue to talk about it, not refer to some foreign TV
> show.


I recommend you should cut yourself off from the alcohol, dreary..... it
doesn't agree with you, and only gives you delusions. And you *really*
shouldn't post after you've had some,




--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?