Sorry about the last post. I don't know why it was posted. I didn't
intend to! My server burped, stopped downloading and suddenly the
message was posted. Anyway - Repeating

The man I bought this from said it was used to mash beans for salad.
He spoke Italian, I didn't... that was the best we could do. So, for
anyone who has seen this thing before - I'm unclear on the concept of
a mashed bean salad or even a salad using mashed beans. Anyone have a
recipe/method/hint? http://news.bbc.co.uk/go/rss/-/2/hi/default.stm

TIA





--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> Sorry about the last post. I don't know why it was posted. I didn't
> intend to! My server burped, stopped downloading and suddenly the
> message was posted. Anyway - Repeating
>
> The man I bought this from said it was used to mash beans for salad.
> He spoke Italian, I didn't... that was the best we could do. So, for
> anyone who has seen this thing before - I'm unclear on the concept of
> a mashed bean salad or even a salad using mashed beans. Anyone have a
> recipe/method/hint? http://news.bbc.co.uk/go/rss/-/2/hi/default.stm
>
> TIA
>
>
>
>
>

Hi sf - Hope the trip is still being fun.

I never considered mashed beans as a "salad", but I do mash them for
dips and Mexican recipes that call for re-fried.

Bob

sf > wrote in
:

> Sorry about the last post. I don't know why it was posted. I didn't
> intend to! My server burped, stopped downloading and suddenly the
> message was posted. Anyway - Repeating
>
> The man I bought this from said it was used to mash beans for salad.
> He spoke Italian, I didn't... that was the best we could do. So, for
> anyone who has seen this thing before - I'm unclear on the concept of
> a mashed bean salad or even a salad using mashed beans. Anyone have a
> recipe/method/hint? http://news.bbc.co.uk/go/rss/-/2/hi/default.stm
>
> TIA
>



Was watching Rick Stein in the Mediterranean last night ....... he visited
an old lady who made him a dish of Fava beans mashed and mixed with
potato. It's a staple of the 'older' generation.

Fava beans are quite similar to broadbeans



http://regional-italian-
specialties.suite101.com/article.cfm/fava_bean_puree_from_puglia_recipe

http://tinyurl.com/yh4fyoq

--
Peter Lucas
Brisbane
Australia


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

"sf" ha scritto nel messaggio >
> The man I bought this from said it was used to mash beans for salad.
> He spoke Italian, I didn't... that was the best we could do. So, for>
> anyone who has seen this thing before - I'm unclear on the concept of> a
> mashed bean salad or even a salad using mashed beans.

I've not heard of it, but I am not abreast with all the doings in the
Veneto. Maybe Vilco knows something?

Was this like "scacciafagioli"?

"PeterL" ha scritto nel messaggio
>> The man I bought this from said it was used to mash beans for salad.>>>>
>> TIA
>>
>
>
>
> Was watching Rick Stein in the Mediterranean last night ....... he visited
> > an old lady who made him a dish of Fava beans mashed and mixed with >
> potato. It's a staple of the 'older' generation.
>
> Fava beans are quite similar to broadbeans

They ARE broadbeans.

> http://tinyurl.com/yh4fyoq

Purea di fave is a specialty in Puglia, which is as far as you can get from
Venice and still be in Italy. It's made with dried fave and it purees
itself. They just fall apart. It's served as part of an antipasto, with a
thread of Pugliese oil over it. Stunning food, but no one would call it a
salad.

sf wrote:

> Sorry about the last post. I don't know why it was posted. I didn't
> intend to! My server burped, stopped downloading and suddenly the
> message was posted. Anyway - Repeating
>
> The man I bought this from said it was used to mash beans for salad.
> He spoke Italian, I didn't... that was the best we could do. So, for
> anyone who has seen this thing before - I'm unclear on the concept of
> a mashed bean salad or even a salad using mashed beans. Anyone have a
> recipe/method/hint? http://news.bbc.co.uk/go/rss/-/2/hi/default.stm
>
> TIA

LOL, link is not working. Maybe it was when you posted it, but I have been
away 2 days so I couldn't check the NG.
Got another link?
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

"ViLco" ha scritto nel messaggio

I have been > away 2 days so I couldn't check the NG.
> Got another link?

I thought that was just a sig of the free server she was using.

I went away, too. To Casteluccio! What an incredible landscape that is. I
ate lentils, of course, and castrato, which has become very hard to find.
The best foodie thing is "le patate rosse di Colfiorito" which I brushed off
but bought anyway because they also came small. Small is hard to find.
WOW! Are these great tasting potatoes. Farinose, but deeply earth
flavored.

http://www.wikio.it/article/121524114

"Giusi" > wrote in
:

>
> "PeterL" ha scritto nel messaggio
>>> The man I bought this from said it was used to mash beans for
>>> salad.>>>> TIA
>>>
>>
>>
>>
>> Was watching Rick Stein in the Mediterranean last night ....... he
>> visited
>> > an old lady who made him a dish of Fava beans mashed and mixed with
>> > >
>> potato. It's a staple of the 'older' generation.
>>
>> Fava beans are quite similar to broadbeans
>
> They ARE broadbeans.
>
>> http://tinyurl.com/yh4fyoq
>
> Purea di fave is a specialty in Puglia, which is as far as you can get
> from Venice and still be in Italy. It's made with dried fave and it
> purees itself. They just fall apart. It's served as part of an
> antipasto, with a thread of Pugliese oil over it. Stunning food, but no
> one would call it a salad.
>
>
>


And also, anyone with half a brain would know that you can't/don't put
*mashed* beans *in* a salad.

It's served as an accompaniment to a salad.

--
Peter Lucas
Brisbane
Australia


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

"PeterL" ha scritto nel messaggio > And also, anyone with half a brain would
know that you can't/don't put
> *mashed* beans *in* a salad.
>
> It's served as an accompaniment to a salad.

What? The puree of fave? I just returned from studying a second time in
Puglia. So far no accompanying of salad with puree of fave!

"Giusi" > wrote in
:

>
> "PeterL" ha scritto nel messaggio > And also, anyone with half a brain
> would know that you can't/don't put
>> *mashed* beans *in* a salad.
>>
>> It's served as an accompaniment to a salad.
>
> What? The puree of fave? I just returned from studying a second time
> in Puglia. So far no accompanying of salad with puree of fave!
>
>
>


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.

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!!
The old duck in question mixed mashed potatos in hers, so that her kids
would eat it!!

Are you going to go and kick her door down for deviating from what you
perceive to be the "genuine" fava recipe??

Or just accept that *your* version is not the only version in the world.


--
Peter Lucas
Brisbane
Australia


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

"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.

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

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.

You love to pick fights. I don't. I'm trying to reveal-- when it comes
up-- what is the underlying and important truth in Italian cookery, not
play games with you or the tradition. Hardly anyone here is ever going to
go to Puglia. 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.

On Mon, 19 Oct 2009 16:00:18 +0200, "Giusi" >
wrote:

>
>"ViLco" ha scritto nel messaggio
>
> I have been > away 2 days so I couldn't check the NG.
>> Got another link?
>
>I thought that was just a sig of the free server she was using.
>

I guess that b* is canceling my tinypic's again.

Try this http://i38.tinypic.com/qsukg0.jpg

--
I love cooking with wine.
Sometimes I even put it in the food.

"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?

On Tue, 20 Oct 2009 12:26:05 +0200, "Giusi" >
wrote:

>I'm trying to reveal-- when it comes
>up-- what is the underlying and important truth in Italian cookery, not
>play games with you or the tradition.

When I get back home, I'd like you to tell me how to make the pizza
that's basically salad on pizza dough. I know what I want for the
topping, I'd just like to know how to treat the dough when baking
and/or after. Do I drizzle it with olive oil and when?

TIA

--
I love cooking with wine.
Sometimes I even put it in the food.

On Mon, 19 Oct 2009 16:00:18 +0200, Giusi wrote:

> "ViLco" ha scritto nel messaggio
>
> I have been > away 2 days so I couldn't check the NG.
>> Got another link?
>
> I thought that was just a sig of the free server she was using.
>
> I went away, too. To Casteluccio! What an incredible landscape that is. I
> ate lentils, of course, and castrato, which has become very hard to find.
> The best foodie thing is "le patate rosse di Colfiorito" which I brushed off
> but bought anyway because they also came small. Small is hard to find.
> WOW! Are these great tasting potatoes. Farinose, but deeply earth
> flavored.
>
> http://www.wikio.it/article/121524114

um, castrato? i thought that was an unfortunate singer.

your pal,
blake

sf > wrote in news:j8mrd5ds5o2o6jq34c5tb9reqsmvq0o2gn@
4ax.com:

> On Tue, 20 Oct 2009 12:26:05 +0200, "Giusi" >
> wrote:
>
>>I'm trying to reveal-- when it comes
>>up-- what is the underlying and important truth in Italian cookery, not
>>play games with you or the tradition.
>
> When I get back home, I'd like you to tell me how to make the pizza
> that's basically salad on pizza dough.



That's not a "traditional" pizza, so she won't know it, and will berate you
for even thinking of deviating from the "traditional" way.


--
Peter Lucas
Brisbane
Australia


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

"sf" ha scritto nel messaggio
"Giusi" > wrote:
>>I thought that was just a sig of the free server she was using.
>>
>
> I guess that b* is canceling my tinypic's again.
>
> Try this http://i38.tinypic.com/qsukg0.jpg

That's beautiful! Could be a "smash anything". And you are sure that the
words fagioli and insalata came into it?

"sf" ha scritto nel messaggio
"Giusi" > wrote:
>
>>I'm trying to reveal-- when it comes
>>up-- what is the underlying and important truth in Italian cookery, not
>> >>play games with you or the tradition.
>
> When I get back home, I'd like you to tell me how to make the pizza>
> that's basically salad on pizza dough. I know what I want for the>
> topping, I'd just like to know how to treat the dough when baking
> and/or after. Do I drizzle it with olive oil and when?

It is usually lightly oiled before baking, and sometimes salted. I use oily
hands to form the pizza and that's enough. Then I add the stracchino which
is usual here (much like goat cheese, sorry) and the leaves, and a thread of
best oil over all.

"blake murphy" ha scritto nel messaggio
Giusi wrote:

>> I went away, too. To Casteluccio! What an incredible landscape that is.
>> I >> ate lentils, of course, and castrato, which has become very hard to
>> find.

>
> um, castrato? i thought that was an unfortunate singer.

POV is everything, right? Most castrati could make love literally forever
and were very popular guys. These castrati are boy sheep and taste like
American lamb, which is much stronger than Italian.

Have a look. I was lent some great photos by a fellow whose Flickr page is
stunning.

http://www.judithgreenwood.com/think...igh-in-umbria/

Giusi wrote:

> POV is everything, right? Most castrati could make love literally forever
> and were very popular guys.

Pet peeve: No, they could not make love LITERALLY forever. They died just
like everyone else.

Bob

"Bob Terwilliger" > ha scritto nel messaggio >
Giusi wrote:
>
>> POV is everything, right? Most castrati could make love literally
>> forever >> and were very popular guys.
>
> Pet peeve: No, they could not make love LITERALLY forever. They died just
> > like everyone else.

You're right, but even that made them very popular guys. They were
infamously well-rewarded by aristocrats of both sexes.

"Ravenlynne" > ha scritto nel messaggio
> Bob Terwilliger scribbled on the wall in permanent marker:
>
>> Giusi wrote:
>>
>> > POV is everything, right? Most castrati could make love literally>> >
>> > forever and were very popular guys.
>>
>> Pet peeve: No, they could not make love LITERALLY forever. They died>>
>> just like everyone else.

>
> Sounds like a chafing issue anyway..lol.

But this is the land of olive oil.

On Wed, 21 Oct 2009 09:44:10 +0200, "Giusi" >
wrote:

>It is usually lightly oiled before baking, and sometimes salted. I use oily
>hands to form the pizza and that's enough. Then I add the stracchino which
>is usual here (much like goat cheese, sorry) and the leaves, and a thread of
>best oil over all.
>
OK, thanks! I'll give it a try. As far as topping, what I liked had
wide shavings of Parmesan - so that's what I'm going to do.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Wed, 21 Oct 2009 09:41:58 +0200, "Giusi" >
wrote:

>
>"sf" ha scritto nel messaggio
>"Giusi" > wrote:
>>>I thought that was just a sig of the free server she was using.
>>>
>>
>> I guess that b* is canceling my tinypic's again.
>>
>> Try this http://i38.tinypic.com/qsukg0.jpg
>
>That's beautiful! Could be a "smash anything". And you are sure that the
>words fagioli and insalata came into it?
>
Oh yes! He was *very* clear about it. He said those words more than
once.

I just didn't understand the words that went along with his also
repeated gesture of hand wide open, fingers coming together while
bringing his hand down (palm up). It had something to do with the
method, but I didn't know any of the words. It seemed to me he was
trying to say "thin stream of" or maybe "string"... maybe he was
talking about oil, but I don't think he said oilio (sp). I would have
understood that much.

Thanks.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Wed, 21 Oct 2009 09:49:27 +0200, "Giusi" >
wrote:

>POV is everything, right? Most castrati could make love literally forever
>and were very popular guys. These castrati are boy sheep and taste like
>American lamb, which is much stronger than Italian.

They are called "wethers" (sp) in American.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Wed, 21 Oct 2009 10:19:38 +0200, "Giusi" >
wrote:

>
>"Bob Terwilliger" > ha scritto nel messaggio >
>Giusi wrote:
>>
>>> POV is everything, right? Most castrati could make love literally
>>> forever >> and were very popular guys.
>>
>> Pet peeve: No, they could not make love LITERALLY forever. They died just
>> > like everyone else.
>
>You're right, but even that made them very popular guys. They were
>infamously well-rewarded by aristocrats of both sexes.
>
Well, that settles an unanswered question I had in a historical
romance novel I just finished.... yes they can!

--
I love cooking with wine.
Sometimes I even put it in the food.