Rocklobster
Master Chef
Yeah. Mine is pretty much a totally different thing. Same ingredients, but a different technique and cooking procedure.There is nothing Genovese about mine. It is more French speaking Eastern Ontario...lol
Going to make "Pasta alla Genovese"
- Thread starter pictonguy
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The idea that dried pasta is inferior to fresh pasta is mostly a misconception. They’re fundamentally different products, each with strengths suited to specific dishes, sauces, and traditions. I can get into it with you if you want. There also a wide range of dried pasta in quality which is vital if someone is going to take pasta and Italian food seriously in my opinion as well.
Yes, agree with this. Can you imagine "spaghetti aglio e olio", using fresh pasta?
Carbonara is another dried which wants only with dried pasta.
The fact that fresh pasta is mainly made with eggs also means that some condiments just don't go down well.
Correction of my "early meaning" typing errors!!
Carbonara is another dish which only wants dried pasta.
OP
OP
pictonguy
Head Chef
@Meryl I think outside of Italy the majority of households bought boxed pasta's because they store well and can be boiled up in a few minutes to make a meal of some kind and it's been this way from the beginning of the late 19th century and early 20th century up until today, a very long time to say the least.
Fresh really didn't see any big progress until the farm to table movement in the 80's really, and have progressed slowly from then. Basically dry pasta was looked upon as a generic and quick pasta to feed the family and where fresh pasta was considered artisanal and for special occasions and of course if you could use fresh, well it had to be better than dried, right, makes sense in this context.
I've lived through all of this over the last 55 years in restaurants cooking pasta and it's still, to this day, mostly misunderstood, simply because the US or Canada ect. isn't Italy, full stop. imo.
thymeless
Sous Chef
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Makes a good warm sandwich filling.
Many people eat pasta on a daily basis in Italy so dried pasta is obviously the best solution and fresh pasta is reserved for Sunday lunch and special occasions.
It's really funny how, in the past, you'd find only poor families needing to make their own pasta from the wheat cultivated on their farms, but today it's considered top chef food!
thymeless
Sous Chef
- Joined
- Aug 12, 2006
- Messages
- 764
Labor is expensive now. Thus the food of what was the poor is now the food of the rich
KatyCooks
Head Chef
Don't lynch me, but I have never made pasta! I do use the best quality dried pasta I can get hold of because I like all the different shapes and sizes that you can get - I currently have 12 varieties in my cupboard (or 13 if giant couscous is included). And yes, I did just go and count them!
As for this cooking experience? As I said before, I really enjoyed it and I am really liking seeing the continuing meals and variations. It has been a really interesting and fun experiment.
As for this cooking experience? As I said before, I really enjoyed it and I am really liking seeing the continuing meals and variations. It has been a really interesting and fun experiment.
Throw lobster in with that category!
OP
OP
pictonguy
Head Chef
Exactly, back in the day lobster was seen as peasant food literally washing up on shore in piles and it was a go to for prison food as well.
I remember talking to a Jamaican coworker in the 1970s. She said that conch was in that category of poor people food. When people were short of cash, they would sneak down to the beach at night to get some conch and hope that their neighbours didn't notice.
When I lived in the country, my Scottish exDH shot a grouse. He was very pleased with that, since Scottish grouse were highly prized by English hunters. Rich people flying to Scotland in private planes for the opening of grouse season kind of thing.
So, we told people. The village was shocked that we were willing to admit to eating grouse.
When I lived in the country, my Scottish exDH shot a grouse. He was very pleased with that, since Scottish grouse were highly prized by English hunters. Rich people flying to Scotland in private planes for the opening of grouse season kind of thing.
So, we told people. The village was shocked that we were willing to admit to eating grouse.
I'm surprised about the grouse though. It is one of more popular game birds in Canada. Not only in taste but because they are rather ummm, what's the word - elusive! for hunting.
caseydog
Chef Extraordinaire
Andy M.
Certified Pretend Chef
I remember hearing that prisoners rioted because they were being fed too much lobster.
Kathleen
Cupcake
It's really funny how, in the past, you'd find only poor families needing to make their own pasta from the wheat cultivated on their farms, but today it's considered top chef food!
Much food is like that. Many things such as greens, foraged foods, foods trapped or hunted. I find it interesting and amusing. I've always kept bacon grease by the stove and now the supermarket stocks it at a premium.
We were surprised too. It was a village of about 700 year round residents, including the ones in the surrounding area. A large portion of the residents were employed seasonally and were on employment insurance or welfare the rest of the year.
Maybe they misheard and thought he said 'mouse' instead of 'grouse'.
I doubt that. I'm pretty sure that my ex mentioned shooting it with a shotgun. I don't think there would be enough left to cook if it were a mouse.
LOL, poor mouse! I once mentioned that my father, brother and I were pheasant hunting. We all 3 shot simultaneously, the same bird.
Mum gave us all rather dirty looks and a big sigh when we handed it in for cooking.
Mum gave us all rather dirty looks and a big sigh when we handed it in for cooking.
caseydog
Chef Extraordinaire
Dove hunting season is open, but I haven't heard any morning shotgun blasts, yet. You are allowed to hunt in city limits on private property as long as you are not within a certain range of occupied structures. I always worry about the doves that next in my window box. I hope they stay close to my house during dove season.
CD
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