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(D. A.'Dutch' Martinich) wrote in
om:

> This thread on usage brings up a pet peeve of mine. The highly
> variable use of the adjective Bolognese on American menus. A couple
> of decades ago it meant that the pasta of choice (usually tagliatelle)
> was served with ragu Bolognese. This is a very meaty sauce made with
> fat pork, chicken livers, and cream, as well as chopped beef , white
> wine and a battuto and very little tomato. Now it can be any pizza
> parlor style meat and tomato sauce. OK, so I have to ask the
> "waitperson" but what are the chances of getting a meaningful answer?
> I'd better quit now so I won't get any more worked up over what I
> call the Californication of the food biz- grrr!
>
> D.M.

You are so right! Unless you really know the restaurant, you really
don't know what you'll get, and it's not just about Bolognese.

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.