Mindful
Diamond Member
- Banned
- #841
is there
Is there a word for GRAVY in Italian or Latin? I mean the "flour and
pan scrapings" which is called "gravy" in the civilized world? "jus"
as in "au jus" is not gravy-------since it is not glopped up with flour etc
The rest of the civilized world? Pft. If it weren't for the Italians the world wouldn't know how to eat. They wouldn't be eating Jesus either, but I haven't decided yet whether that's good or bad..
Time will tell.
If it weren't for the native americans (like Montezuma) ----the Italians
would have neither tomatoes or capsaicin for pizza-------or potatoes for
those little puffy things, or corn for polenta.........etc etc etc.
make America GREAT AGAIN
Good points, except for the capsaicin. Lotsa capsaicin coming from cuisines of southeast Asia and the Subcontinent (not to be confused with the Subgenius). Blame Marco Polo. Me, I grow my own ghost peppers.
I must say the irony is delicious, pun intended, connecting dots of Native Americans with MAGA-man and his penchant for dismissing them as "Pocahontas" and "they don't look like Indians to me".
Speaking of Indians I was about to counter hobelim 's "If it weren't for the Italians the world wouldn't know how to eat" with the observation that while Italian is one of my faves and there's nothing like a goodly baked Eggplant Parmesean (PBUI), usually my meals tend to be curries. That elusive ingredient from India that is so elusive in Western cuisine, I believe it's called "flavor".
London is the place for Indian curries. Paris for Chinese food.
London was in fact my introduction to curry.
The British national dish is chicken tika and chips. (Fries in your vernacular)