I started wondering about that as I thought that Stouffer's frozen
lasagna is better than 90% of the "home made" crap people bring to
potlucks, such as meatballs in a sauce made from grape jelly and Heinz
chili sauce.

Anyone ever catch anyone else doing it?

--Bryan

On Aug 13, 9:13*am, Food Snob® > wrote:
> I started wondering about that as I thought that Stouffer's frozen
> lasagna is better than 90% of the "home made" crap people bring to
> potlucks, such as meatballs in a sauce made from grape jelly and Heinz
> chili sauce.
>
> Anyone ever catch anyone else doing it?
>
> --Bryan

No, but my Dad and his wife attended a BBQ where they were holding a
potato salad contest. She won with Reser's...

On Aug 13, 9:13*am, Food Snob® > wrote:
> I started wondering about that as I thought that Stouffer's frozen
> lasagna is better than 90% of the "home made" crap people bring to
> potlucks, such as meatballs in a sauce made from grape jelly and Heinz
> chili sauce.
>
> Anyone ever catch anyone else doing it?
>

Not exactly. My one friend openly brings frozen meatballs and a jug of
barbeque sauce to potlucks, to heat up in a slow cooker.

On 8/13/2010 10:13, Food Snob® wrote:
> I started wondering about that as I thought that Stouffer's frozen
> lasagna is better than 90% of the "home made" crap people bring to
> potlucks, such as meatballs in a sauce made from grape jelly and Heinz
> chili sauce.
>
> Anyone ever catch anyone else doing it?


Do you find that other people tend to gravitate away from you?

On Aug 13, 11:59*am, Pennyaline > wrote:
> On 8/13/2010 10:13, Food Snob® wrote:
>
> > I started wondering about that as I thought that Stouffer's frozen
> > lasagna is better than 90% of the "home made" crap people bring to
> > potlucks, such as meatballs in a sauce made from grape jelly and Heinz
> > chili sauce.
>
> > Anyone ever catch anyone else doing it?
>
> Do you find that other people tend to gravitate away from you?

You're probably defensive about the subject because you're one of the
crap makers.

--Bryan

On Aug 13, 11:13*am, Food Snob® > wrote:
> I started wondering about that as I thought that Stouffer's frozen
> lasagna is better than 90% of the "home made" crap people bring to
> potlucks, such as meatballs in a sauce made from grape jelly and Heinz
> chili sauce.
>
> Anyone ever catch anyone else doing it?
>
> --Bryan

Stouffer's lasagna is not bad, and is sufficiently bland to to offend
most people. I would not call it good or great or anything like that.

It's certainly good comfort food.

John Kuthe...

On Aug 13, 12:13*pm, Food Snob® > wrote:

> a sauce made from grape jelly and Heinz
> chili sauce.


Thanks for the recipe. Right up my alley. Two easy
ingreeds....what's not to like. Any particular brand of grape jelly?

On Fri, 13 Aug 2010 12:55:00 -0700 (PDT), Chemo the Clown
> wrote:

>On Aug 13, 10:53*am, John Kuthe > wrote:
>> On Aug 13, 11:13*am, Food Snob® > wrote:
>>
>> > I started wondering about that as I thought that Stouffer's frozen
>> > lasagna is better than 90% of the "home made" crap people bring to
>> > potlucks, such as meatballs in a sauce made from grape jelly and Heinz
>> > chili sauce.
>>
>> > Anyone ever catch anyone else doing it?
>>
>> > --Bryan
>>
>> Stouffer's lasagna is not bad, and is sufficiently bland to to offend
>> most people. I would not call it good or great or anything like that.
>>
>> It's certainly good comfort food.
>>
>> John Kuthe...
>
>I'm never comfortable after eating it, that's for sure.

Does it make you fart a lot?

Lou

On Aug 13, 9:15*am, merryb > wrote:
> On Aug 13, 9:13*am, Food Snob® > wrote:
>
> > I started wondering about that as I thought that Stouffer's frozen
> > lasagna is better than 90% of the "home made" crap people bring to
> > potlucks, such as meatballs in a sauce made from grape jelly and Heinz
> > chili sauce.
>
> > Anyone ever catch anyone else doing it?
>
> > --Bryan
>
> No, but my Dad and his wife attended a BBQ where they were holding a
> potato salad contest. She won with Reser's...

Now that's funny!!

On Aug 13, 1:56*pm, Kalmia > wrote:
> On Aug 13, 12:13*pm, Food Snob® > wrote:
>
> > a sauce made from grape jelly and Heinz
> > chili sauce.
>
> Thanks for *the recipe. *Right up my alley. *Two easy
> ingreeds....what's not to like. *Any particular brand of grape jelly?

I like mine which is equal parts of cranberry jelly and yellow
mustard. Also very good on meatballs, cocktail weenies and the like.

N.

On Aug 13, 1:04*pm, Lou Decruss > wrote:
> On Fri, 13 Aug 2010 12:55:00 -0700 (PDT), Chemo the Clown
>
>
>
> > wrote:
> >On Aug 13, 10:53*am, John Kuthe > wrote:
> >> On Aug 13, 11:13*am, Food Snob® > wrote:
>
> >> > I started wondering about that as I thought that Stouffer's frozen
> >> > lasagna is better than 90% of the "home made" crap people bring to
> >> > potlucks, such as meatballs in a sauce made from grape jelly and Heinz
> >> > chili sauce.
>
> >> > Anyone ever catch anyone else doing it?
>
> >> > --Bryan
>
> >> Stouffer's lasagna is not bad, and is sufficiently bland to to offend
> >> most people. I would not call it good or great or anything like that.
>
> >> It's certainly good comfort food.
>
> >> John Kuthe...
>
> >I'm never comfortable after eating it, that's for sure.
>
> Does it make you fart a lot?
>
> Lou

Yes, if you need to know the specifics. It also gives me the runny
shits the next day. Is that enough info for you?

"Nancy2" > wrote >
> I think Stouffer's Lasagne and their baked enchiladas, both in family
> size, are really great time-crunch saviors.
>
> N.

Never tried the big ones, but I do keep a couple smaller ones in the freezer
at work. Very acceptable meal.

"Kalmia" > wrote in message
...
> On Aug 13, 12:13 pm, Food Snob® > wrote:
>
>> a sauce made from grape jelly and Heinz
>> chili sauce.
>
>
> Thanks for the recipe. Right up my alley. Two easy
> ingreeds....what's not to like. Any particular brand of grape jelly?

Don't let the snob fool you. It isn't bad at all. Quick and easy to make in
a crock pot for a pot luck.

In article >,
merryb > wrote:
>On Aug 13, 12:14*pm, Nancy2 > wrote:
>> On Aug 13, 11:13*am, Food Snob® > wrote:
>>
>> > I started wondering about that as I thought that Stouffer's frozen
>> > lasagna is better than 90% of the "home made" crap people bring to
>> > potlucks, such as meatballs in a sauce made from grape jelly and Heinz
>> > chili sauce.
>>
>> > Anyone ever catch anyone else doing it?
>>
>> I found that 2 "large size" (about a 2-person serving, not the family
>> size) of Stouffer's Spaghetti and Meatballs will fit perfectly in one
>> of my Pyrex baking pans, side by side. *I didn't ever say I made it,
>> but my kids and grandkids thought I did. *I set them straight. *LOL.



>> I think Stouffer's Lasagne and their baked enchiladas, both in family
>> size, are really great time-crunch saviors.

They're tasty, too. I get the one-serving lasagne sometimes when I have a
hankering. It tastes a lot like my aunt's (my mom didn't make lasagne).
The Italian deli makes better lasagne but they are not open as late as the
grocery and they don't sell small sizes, either.

>I agree, and it's probably not any more expensive than making your
>own...

If you can find them at Grocery Outlet, the price is quite reasonable.

In my circles, everyone knows it's not homemade and nobody is trying to
pass it off as such, but it usually disappears. Similarly when some
person brings an obviously-purchased tray of wings or tenders to a church
function. We have a lot of fierce foodies in my parish and those wings
and tenders ALWAYS go almost instantly. We have to save a few back in
the kitchen for the staff. (Rule #1 of church potlucks: Put Everything
Out. Rule #2: Make sure the staff gets fed.)

It's rude to pass something frozen off as homemade, but it's also rude to
make snippy remarks about others' potluck offerings. As my mother dinged
into my head, "you don't have to eat it, just don't make a fuss."

Charlotte

--

On Aug 13, 4:12*pm, Chemo the Clown > wrote:
> On Aug 13, 1:04*pm, Lou Decruss > wrote:
>
>
>
>
>
> > On Fri, 13 Aug 2010 12:55:00 -0700 (PDT), Chemo the Clown
>
> > > wrote:
> > >On Aug 13, 10:53*am, John Kuthe > wrote:
> > >> On Aug 13, 11:13*am, Food Snob® > wrote:
>
> > >> > I started wondering about that as I thought that Stouffer's frozen
> > >> > lasagna is better than 90% of the "home made" crap people bring to
> > >> > potlucks, such as meatballs in a sauce made from grape jelly and Heinz
> > >> > chili sauce.
>
> > >> > Anyone ever catch anyone else doing it?
>
> > >> > --Bryan
>
> > >> Stouffer's lasagna is not bad, and is sufficiently bland to to offend
> > >> most people. I would not call it good or great or anything like that..
>
> > >> It's certainly good comfort food.
>
> > >> John Kuthe...
>
> > >I'm never comfortable after eating it, that's for sure.
>
> > Does it make you fart a lot?
>
> > Lou
>
> Yes, if you need to know the specifics. It also gives me the runny
> shits the next day. Is that enough info for you?

Sorry to hear that. I can't imagine why it would do that.

--Bryan

On Aug 13, 5:04*pm, "Cheryl" > wrote:
> "Kalmia" > wrote in message
>
> ...
>
> > On Aug 13, 12:13 pm, Food Snob® > wrote:
>
> >> a sauce made from grape jelly and Heinz
> >> chili sauce.
>
> > Thanks for *the recipe. *Right up my alley. *Two easy
> > ingreeds....what's not to like. *Any particular brand of grape jelly?
>
> Don't let the snob fool you. It isn't bad at all. *Quick and easy to make in
> a crock pot for a pot luck.

It IS bad. That's not "cooking," it's lazily preparing hog slop.

--Bryan

Billy wrote about Reser's:

>> There ya go, trying to get some free stuff out of the company.
>
> Still waiting...called them in 1993. Should I wait any longer?

Just keep calling them. Make sure they understand that you're their Number
One Fan and Cheerleader. Call them twice day to hammer the point home. Don't
forget to mention that your homemade potato salad and macaroni salad aren't
NEARLY as good as Reser's, so their products are lifesavers for your family.

Bob

On Fri, 13 Aug 2010 14:12:25 -0700 (PDT), Chemo the Clown
> wrote:

>On Aug 13, 1:04*pm, Lou Decruss > wrote:
>> On Fri, 13 Aug 2010 12:55:00 -0700 (PDT), Chemo the Clown
>>
>> >> Stouffer's lasagna is not bad, and is sufficiently bland to to offend
>> >> most people. I would not call it good or great or anything like that.
>>
>> >> It's certainly good comfort food.
>>
>> >> John Kuthe...
>>
>> >I'm never comfortable after eating it, that's for sure.
>>
>> Does it make you fart a lot?
>>
>> Lou
>
>Yes, if you need to know the specifics. It also gives me the runny
>shits the next day. Is that enough info for you?

Yes. That will keep the minds eye busy for awhile.

Lou

"Giusi" > ha scritto nel messaggio

you'd be shocked to see some of the 2000 year
> old ads left here and there.

On Sat, 14 Aug 2010 09:27:47 -0400, George wrote:

> I always wondered why serving bread with a pasta main dish became a
> tradition.

In 1926, Hector Boiardi (AKA Chef Boyardee), starting packaging his sauce
for customers to take home. Then they wanted his pasta to take home with
his sauce (he game them semolina flour at first). Then they also wanted
some bread to soak up the sauce..... So he started packaging all three
together and selling them on a take-out basis. It caught on.

-sw

On Sat, 14 Aug 2010 11:16:27 -0400, George wrote:

> I guess but then that begs the question how did it become a tradition to
> add so much sauce to pasta dishes? If you have pasta served by
> "traditional" folks you get just enough quality sauce to compliment the
> pasta.

Americans were, and still are, "gravy-oriented". How did become tradition
in Italy to use so little?

Are we all supposed to eat the same foods the exact same way?

-sw

On Fri, 13 Aug 2010 10:45:35 -0700 (PDT), Food Snob® wrote:

> On Aug 13, 11:59*am, Pennyaline > wrote:
>> On 8/13/2010 10:13, Food Snob® wrote:
>>
>>> I started wondering about that as I thought that Stouffer's frozen
>>> lasagna is better than 90% of the "home made" crap people bring to
>>> potlucks, such as meatballs in a sauce made from grape jelly and Heinz
>>> chili sauce.
>>
>>> Anyone ever catch anyone else doing it?
>>
>> Do you find that other people tend to gravitate away from you?
>
> You're probably defensive about the subject because you're one of the
> crap makers.
>
> --Bryan

maybe she just thinks you're a prick.

blake

On Sat, 14 Aug 2010 08:44:50 -0500, Lou Decruss
> wrote:

>On Fri, 13 Aug 2010 14:12:25 -0700 (PDT), Chemo the Clown
> wrote:
>
>>On Aug 13, 1:04*pm, Lou Decruss > wrote:
>>> On Fri, 13 Aug 2010 12:55:00 -0700 (PDT), Chemo the Clown
>>>
>>> >> Stouffer's lasagna is not bad, and is sufficiently bland to to offend
>>> >> most people. I would not call it good or great or anything like that.
>>>
>>> >> It's certainly good comfort food.
>>>
>>> >> John Kuthe...
>>>
>>> >I'm never comfortable after eating it, that's for sure.
>>>
>>> Does it make you fart a lot?
>>>
>>> Lou
>>
>>Yes, if you need to know the specifics. It also gives me the runny
>>shits the next day. Is that enough info for you?
>
>Yes. That will keep the minds eye busy for awhile.

Hmm, mind's eye where you shit... so you admit to having your brain in
your ass... Lou has BIAD (Brain In Ass Disease). I suppose that
encompasses all your sensory perceptions.... heheh

On 8/14/2010 2:07 PM, Sqwertz wrote:
> On Sat, 14 Aug 2010 11:16:27 -0400, George wrote:
>
>> I guess but then that begs the question how did it become a tradition to
>> add so much sauce to pasta dishes? If you have pasta served by
>> "traditional" folks you get just enough quality sauce to compliment the
>> pasta.
>
> Americans were, and still are, "gravy-oriented". How did become tradition
> in Italy to use so little?

To me it is a sense of balance. It would be like me claiming a "chicken
dinner" was 1 drumstick and 3 baked potatoes. The proportions are all wrong.

>
> Are we all supposed to eat the same foods the exact same way?
>
> -sw
>

On Aug 14, 1:34*pm, blake murphy > wrote:
> On Fri, 13 Aug 2010 10:45:35 -0700 (PDT), Food Snob® wrote:
> > On Aug 13, 11:59*am, Pennyaline > wrote:
> >> On 8/13/2010 10:13, Food Snob® wrote:
>
> >>> I started wondering about that as I thought that Stouffer's frozen
> >>> lasagna is better than 90% of the "home made" crap people bring to
> >>> potlucks, such as meatballs in a sauce made from grape jelly and Heinz
> >>> chili sauce.
>
> >>> Anyone ever catch anyone else doing it?
>
> >> Do you find that other people tend to gravitate away from you?
>
> > You're probably defensive about the subject because you're one of the
> > crap makers.
>
> > --Bryan
>
> maybe she just thinks you're a prick.

She thinks I'm a prick because I called her out for trashy cooking.
>
> blake

--Bryan

On Sat, 14 Aug 2010 18:04:08 -0400, George wrote:

> On 8/14/2010 2:07 PM, Sqwertz wrote:
>> On Sat, 14 Aug 2010 11:16:27 -0400, George wrote:
>>
>> Americans were, and still are, "gravy-oriented". How didit become tradition
>> in Italy to use so little?
>
> To me it is a sense of balance. It would be like me claiming a "chicken
> dinner" was 1 drumstick and 3 baked potatoes. The proportions are all wrong.

That's a personal preference. I prefer more non-pasta stuff than the pasta
itself on my pasta.

Err...

I prefer more non-pasta stuff on my pasta than the pasta itself?

You know what I mean regardless of the English.

-sw

On Sat, 14 Aug 2010 14:34:10 -0400, blake murphy
> wrote:

>On Fri, 13 Aug 2010 10:45:35 -0700 (PDT), Food Snob® wrote:
>
>> On Aug 13, 11:59*am, Pennyaline > wrote:
>>> On 8/13/2010 10:13, Food Snob® wrote:
>>>
>>>> I started wondering about that as I thought that Stouffer's frozen
>>>> lasagna is better than 90% of the "home made" crap people bring to
>>>> potlucks, such as meatballs in a sauce made from grape jelly and Heinz
>>>> chili sauce.
>>>
>>>> Anyone ever catch anyone else doing it?
>>>
>>> Do you find that other people tend to gravitate away from you?
>>
>> You're probably defensive about the subject because you're one of the
>> crap makers.
>>
>> --Bryan
>
>maybe she just thinks you're a prick.

Doesn't everyone?

Lou

On 8/14/2010 16:08, Food Snob® wrote:
> On Aug 14, 1:34 pm, blake > wrote:
>>
>> maybe she just thinks you're a prick.
>
> She thinks I'm a prick because I called her out for trashy cooking.

No, I thought you were a prick before that.

On 8/14/2010 13:09, Food Snob® wrote:
> It's funny to see you describe something that's pretty decent as
> garbage. You run a website that is full of garbage recipes.
>
> Cool Whip anyone?

Passive-aggressive, manic-depressive.

On 8/14/2010 13:09, Food Snob® wrote:
> It's funny to see you describe something that's pretty decent as
> garbage. You run a website that is full of garbage recipes.
>
> Cool Whip anyone?

No no. Here's what you said:


>>>>> On 8/13/2010 10:13, Food Snob® wrote:
>>>
>>>>>> I started wondering about that as I thought that Stouffer's frozen> >
>>>>>> lasagna is better than 90% of the "home made" crap people bring to
>>>>>> potlucks, such as meatballs in a sauce made from grape jelly and Heinz>
>>>>>> chili sauce.


You said it was better than crap, which is a remarkably subjective
reaction that does not automatically indicate that it's pretty decent.
But carry on, won't you? You obviously find yourself quite entertaining.

<quick, everybody sneak out while he's writing himself a congratulatory
post>

On 8/14/2010 16:25, Food Snob® wrote:
> The beef, veal and spinach raviolis they make here in St. Louis are
> very good. I usually avoid veal though because here in the USA there
> is so much animal abuse in the veal production. I'm all for killing
> animals and eating them. Heck, I could happily slaughter them myself,
> but the veal thing crosses some kind of line...

Wow, are you out of touch.

"spamtrap1888" > ha scritto nel messaggio
"Giusi" > wrote:

don't eat Costco anything nor do I
> eat bread with pasta.

How often do you eat a traditional multi-course meal at home? And howeasy is
it to get a traditional multi-course meal in a restaurant near
you, one that satisfies you without inducing you to overeat?

Whenever I have people over to eat, which is frequent, I serve all the
courses. Any restaurant around that isn't a fast food place, like piadina
or panini, serves all the courses. Not overeating is up to me, in terms of
not ordering 1 kilo Fiorentina steak because only a teenage boy should
devour a full meal with that.

OTH, I wouldn't serve you a whole plateful of pasta when meat and vegetables
and dessert were still coming. You might take seconds and get too full, but
it's not my fault!

"George" > ha scritto nel messaggio
> On 8/14/2010 2:07 PM, Sqwertz wrote:
>> On Sat, 14 Aug 2010 11:16:27 -0400, George wrote:
>>
>>> I guess but then that begs the question how did it become a tradition
>>> to>>> add so much sauce to pasta dishes? If you have pasta served by
>>> "traditional" folks you get just enough quality sauce to compliment
>>> the>>> pasta.
>>
>> Americans were, and still are, "gravy-oriented". How did become
>> tradition>> in Italy to use so little?
>
> To me it is a sense of balance. It would be like me claiming a "chicken >
> dinner" was 1 drumstick and 3 baked potatoes. The proportions are all
> wrong.

I don't think it is so little. What I hear from this group is the idea that
pasta doesn't taste of anything, but it does. If you drown it in
superstrong sauces it doesn't taste of anything. Half the sausages in
America would taste of nothing treated like that. We think pasta has a
flavor and use the amount of sauce that compliments it.

"Giusi" > wrote
>
> How often do you eat a traditional multi-course meal at home? And howeasy
> is it to get a traditional multi-course meal in a restaurant near
> you, one that satisfies you without inducing you to overeat?

At home, not very often.

I can get a multi-course meal at many restaurants in Providence, RI and
probably some other cities with large Italian population that can appreciate
such a thing. Most restaurants are looking to turn tables and to get
customers to think they are getting a good meal because there is plenty of
food.

I'm not sure who is the blame, but probably more the diner than the servers.
We expect food fast rather than a leisurely meal over a few hours. We go to
one Italian restaurant on Tuesdays (they have a special menu) and we tell
the server we are not in a hurry. The place is not crowded so no one is
held up.

Our lives are so much different in that respect. Here, people go out to eat
and are back home by 7:00 PM, no time for more than a single platter. In
Italy, many restaurants are just opening for the night. Incomprehensible
here.

On 8/14/2010 2:07 PM, Sqwertz wrote:
> On Sat, 14 Aug 2010 11:16:27 -0400, George wrote:
>
>> I guess but then that begs the question how did it become a tradition to
>> add so much sauce to pasta dishes? If you have pasta served by
>> "traditional" folks you get just enough quality sauce to compliment the
>> pasta.
>
> Americans were, and still are, "gravy-oriented". How did become tradition
> in Italy to use so little?
>
> Are we all supposed to eat the same foods the exact same way?

Or as my friend said to the waitress, "I like a little pasta with my sauce".

On Sat, 14 Aug 2010 13:51:15 -0400, brooklyn1 wrote:

> Goomba wrote:
>
>>Some may remember that when I was growing up we had *rules* for eating.
>>One was that you weren't allowed to drink milk with any tomato sauced
>>meal. It just wasn't done! You could have a coke with dinner (unheard of
>>in my mother's kitchen where children drank milk with meals!) or even a
>>little booze (wine openly allowed, hard alcohol if concealed in orange
>>juice or tonic water or coke....) The rules didn't have to be logical
>>now, just family custom.
>
> Oh, so your family is observant Jewish, you kept kosher. I bet you
> got a pickle for dessert! LOL

um, genius - if the children drank milk with meals, it's unlikely they kept
kosher. unless all meals were vegetarian. have another crystal palace.

blake

On Sat, 14 Aug 2010 15:08:31 -0700 (PDT), Food Snob® wrote:

> On Aug 14, 1:34*pm, blake murphy > wrote:
>> On Fri, 13 Aug 2010 10:45:35 -0700 (PDT), Food Snob® wrote:
>>> On Aug 13, 11:59*am, Pennyaline > wrote:
>>>> On 8/13/2010 10:13, Food Snob® wrote:
>>
>>>>> I started wondering about that as I thought that Stouffer's frozen
>>>>> lasagna is better than 90% of the "home made" crap people bring to
>>>>> potlucks, such as meatballs in a sauce made from grape jelly and Heinz
>>>>> chili sauce.
>>
>>>>> Anyone ever catch anyone else doing it?
>>
>>>> Do you find that other people tend to gravitate away from you?
>>
>>> You're probably defensive about the subject because you're one of the
>>> crap makers.
>>
>>> --Bryan
>>
>> maybe she just thinks you're a prick.
>
> She thinks I'm a prick because I called her out for trashy cooking.

that would be one reason among many.

blake

On Sat, 14 Aug 2010 20:11:44 -0500, Lou Decruss wrote:

> On Sat, 14 Aug 2010 14:34:10 -0400, blake murphy
> > wrote:
>
>>On Fri, 13 Aug 2010 10:45:35 -0700 (PDT), Food Snob® wrote:
>>
>>> On Aug 13, 11:59*am, Pennyaline > wrote:
>>>> On 8/13/2010 10:13, Food Snob® wrote:
>>>>
>>>>> I started wondering about that as I thought that Stouffer's frozen
>>>>> lasagna is better than 90% of the "home made" crap people bring to
>>>>> potlucks, such as meatballs in a sauce made from grape jelly and Heinz
>>>>> chili sauce.
>>>>
>>>>> Anyone ever catch anyone else doing it?
>>>>
>>>> Do you find that other people tend to gravitate away from you?
>>>
>>> You're probably defensive about the subject because you're one of the
>>> crap makers.
>>>
>>> --Bryan
>>
>>maybe she just thinks you're a prick.
>
> Doesn't everyone?
>
> Lou

we got good taste.

your pal,
blake

On Sun, 15 Aug 2010 08:13:53 -0400, "Ed Pawlowski"
> wrote:

> Our lives are so much different in that respect. Here, people go out to eat
> and are back home by 7:00 PM, no time for more than a single platter. In
> Italy, many restaurants are just opening for the night. Incomprehensible
> here.

That is so true and it covers more than Italy.

We wanted to return to a restaurant we'd enjoyed the most on our last
evening in Paris, but couldn't remember the name. It was just a
couple of blocks away from our hotel, so we walked by around 6:30PM to
see when it was open. It was completely dark inside and didn't see a
soul moving around (no signs), so we assumed it was closed for the day
and left. We walked past it again around 8:30PM when we were
surveying dinner menus trying to figure out where to eat and it was
open! There were very few people inside when we arrived, but it was
packed by the time we left a couple of hours later.

The same sort of thing happened at an Indian restaurant just outside
of London. The B&B had recommended it as being popular with the
locals. I don't remember what time we went there, but it wasn't dark
yet. We were the only customers in the place and we commented to each
other, wondering how they stayed in business (it was a very pretty,
formal, restaurant). By the time we left at 10PM, the place was
packed (some customers had small children with them and it was obvious
they knew the staff - so they were regulars). I have no idea how late
the restaurant stayed open, but it was just waking up at 10PM.

I could get used to that way of life!

--

Carrot cake counts as a serving of vegetables.

Goomba > wrote:

> Giusi wrote:
> >
> > Of course I haven't. I am in Italy and don't eat Costco anything nor do I
> > eat bread with pasta.
> >
> Yeah... I never quite got that?? It certainly wasn't custom in my house.
> What purpose does it serve to eat starch with starch? <shrug>

Yet, suprisingly, quite a few pasta dishes call for sprinkling with
breadcrumbs, much as you would do with grana cheese. And, of course,
pasta with potato filling is not exactly unheard of, whether in Italy or
elsewhere.

Victor