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Old 05-21-2005, 12:01 PM   #11
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As widely used, "cuisine" seems to refer to a method of food preparation, such a "french", "mexican", "southern", etc., or the food itself. It doesn't seem to indicate the quality of the result, or the complexity of the method or recipe.

It's been my observation that the term is often used more to impress than to describe. (I confess to having resorted to that on occasion myself!)
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Old 09-01-2005, 04:19 AM   #12
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Quote:
Originally Posted by oldcoot
Good, certainly, but darned if I know what all the excitement regarding panini is all about. It's just a good grilled sandwich, no?
Well... your picture doesn't show the interior structure of the ciabatta. It's supposed to be a combination of crusty crunch with soft, airy interior structure with tons of bubbles. I think Trader Joes carries the Il Fornaio ciabatta. How did yours compare in crust, structure, and texture?

The main thing ciabatta adds to a sandwich, IMHO, is texture. I like the taste too, but for me it's 80% texture.
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