jimbaxters Posted August 2, 2020 Share Posted August 2, 2020 2 hours ago, MONKMAN said: I’ve eaten cream based pasta dishes in Italy, but if lying on the internet is your thing then who am I to stop you. What were they and can you provide a list of ingredients, mouth? 0 Quote Link to comment Share on other sites More sharing options...
Venti Posted August 2, 2020 Share Posted August 2, 2020 3 minutes ago, jimbaxters said: To qualify my statement, I live there! Authentic alfredo is made with butter and Parmesan, not cream. You won’t find pasta with cream or chicken here. At least no authentic restaurants. Sorry if it’s upsetting you all but it’s s fact. 0 Quote Link to comment Share on other sites More sharing options...
jimbaxters Posted August 2, 2020 Share Posted August 2, 2020 7 minutes ago, Slenderman said: Which part? 0 Quote Link to comment Share on other sites More sharing options...
MONKMAN Posted August 2, 2020 Share Posted August 2, 2020 11 hours ago, jimbaxters said: Doesn’t exist in Italy pal but if that’s you’re thing who am I to stop you. 13 minutes ago, jimbaxters said: At least no authentic restaurants. Sorry if it’s upsetting you all but it’s s fact. So you've went from it doesn't exist to it does exist, but only in restaurants I decide. Both statements cant be fact. 12 minutes ago, jimbaxters said: What were they and can you provide a list of ingredients, mouth? Sorrento last August, one of the seafood places down the harbour where the ferries leave. I had a delightful seafood linguine, in a creamy white wine sauce along with a couple of mango daiquiris. It was delightful, but now wish I'd asked for a copy of the ingredients. 0 Quote Link to comment Share on other sites More sharing options...
jimbaxters Posted August 2, 2020 Share Posted August 2, 2020 1 minute ago, MONKMAN said: So you've went from it doesn't exist to it does exist, but only in restaurants I decide. Both statements cant be fact. Sorrento last August, one of the seafood places down the harbour where the ferries leave. I had a delightful seafood linguine, in a creamy white wine sauce along with a couple of mango daiquiris. It was delightful, but now wish I'd asked for a copy of the ingredients. Are you sure it was cream and not béchamel? No need for aggression btw 0 Quote Link to comment Share on other sites More sharing options...
Mark Connolly Posted August 2, 2020 Share Posted August 2, 2020 Pasta alla norcina and gramigna alla salsiccia are about the only two genuine cream pastas I can think of tbh. 2 Quote Link to comment Share on other sites More sharing options...
MONKMAN Posted August 2, 2020 Share Posted August 2, 2020 2 minutes ago, jimbaxters said: Are you sure it was cream and not béchamel? No need for aggression btw There's no aggression, I'm merely pointing out a slight contradiction in your 'facts'. You've said that cream in pasta doesn't exist in Italy, then went on to say it does but not in authentic Italian restaurants. 0 Quote Link to comment Share on other sites More sharing options...
jimbaxters Posted August 2, 2020 Share Posted August 2, 2020 1 minute ago, MONKMAN said: There's no aggression, I'm merely pointing out a slight contradiction in your 'facts'. You've said that cream in pasta doesn't exist in Italy, then went on to say it does but not in authentic Italian restaurants. To my knowledge it doesn’t. I have never seen it anywhere. 0 Quote Link to comment Share on other sites More sharing options...
DA Baracus Posted August 2, 2020 Share Posted August 2, 2020 (edited) Who gives the slightest shit if it's 'authentic' or not? People don't seriously base food they make at home on that do they? Surely folk eat things they like? Edited August 2, 2020 by DA Baracus 1 Quote Link to comment Share on other sites More sharing options...
jimbaxters Posted August 2, 2020 Share Posted August 2, 2020 (edited) 9 minutes ago, DA Baracus said: Who gives the slightest shit if it's 'authentic' or not? People don't seriously base food they make at home on that do they? Surely folk eat things they like? You’re right pal. Authenticity is very important in Italy but that shouldn’t affect what people enjoy. Edited August 2, 2020 by jimbaxters 0 Quote Link to comment Share on other sites More sharing options...
Derry Alli Posted August 2, 2020 Share Posted August 2, 2020 41 minutes ago, jimbaxters said: To my knowledge it doesn’t. I have never seen it anywhere. You've just moved the goalposts again. You'll do your back in if you're not careful. 0 Quote Link to comment Share on other sites More sharing options...
Sergeant Wilson Posted August 2, 2020 Share Posted August 2, 2020 27 minutes ago, jimbaxters said: You’re right pal. Authenticity is very important in Italy but that shouldn’t affect what people enjoy. Do they have chips with lasagne? 1 Quote Link to comment Share on other sites More sharing options...
Honest_Man#1 Posted August 2, 2020 Share Posted August 2, 2020 1 hour ago, jimbaxters said: You’re right pal. Authenticity is very important in Italy but that shouldn’t affect what people enjoy. You’re coming across as an utterly pretentious (and quite probably incorrect) bore here. I’d just give up. 0 Quote Link to comment Share on other sites More sharing options...
Rizzo Posted August 2, 2020 Share Posted August 2, 2020 Christ almighty, I was having a go at replicating a dish my OH had one night when we were in Inverness last week. I didn't really have authentic Italian in mind when I made it. 0 Quote Link to comment Share on other sites More sharing options...
Bairnardo Posted August 2, 2020 Share Posted August 2, 2020 To move on from jimbaxters frankly baffling stance here, is anyone familiar with the work if Misty Ricardo and his British Indian Restaurant recipes? I have had the book recommended but wondered if anyone here has used it 0 Quote Link to comment Share on other sites More sharing options...
Mark Connolly Posted August 2, 2020 Share Posted August 2, 2020 1 minute ago, Bairnardo said: To move on from jimbaxters frankly baffling stance here, is anyone familiar with the work if Misty Ricardo and his British Indian Restaurant recipes? I have had the book recommended but wondered if anyone here has used it It's not authentic. I've not seen anywhere that serves his dishes. 1 Quote Link to comment Share on other sites More sharing options...
Melanius Mullarkey Posted August 2, 2020 Share Posted August 2, 2020 Looks like an authentic c**t tbf 0 Quote Link to comment Share on other sites More sharing options...
Bairnardo Posted August 3, 2020 Share Posted August 3, 2020 2 hours ago, Mark Connolly said: It's not authentic. I've not seen anywhere that serves his dishes. Was under the impression it was all just recipes for standard curries? 0 Quote Link to comment Share on other sites More sharing options...
Sergeant Wilson Posted August 3, 2020 Share Posted August 3, 2020 8 hours ago, Bairnardo said: To move on from jimbaxters frankly baffling stance here, is anyone familiar with the work if Misty Ricardo and his British Indian Restaurant recipes? I have had the book recommended but wondered if anyone here has used it Misty Ricardo? Don't be ridiculous, the name tells you all you need to know. Tell anyone who recommended it they are not to contact you again. 0 Quote Link to comment Share on other sites More sharing options...
Genuine Hibs Fan Posted August 3, 2020 Share Posted August 3, 2020 (edited) 8 hours ago, Bairnardo said: To move on from jimbaxters frankly baffling stance here, is anyone familiar with the work if Misty Ricardo and his British Indian Restaurant recipes? I have had the book recommended but wondered if anyone here has used it Is this the boy who does YouTube videos and talks about base gravy a lot? A friend and a podcast I listen to have both bigged him up a lot, seems cool. On the authenticity front I think adapting stuff is how food develops. So pasta with cream based sauces, maybe nonna wasn't doing it 150 years ago but it's definitely a thing now. What rips my knitting is folk being aggressively anti-authenticity. I saw a Munchies video on YouTube of a guy making Paella where he just repeatedly got preemptively angry at folk for criticising him making up a recipe and not bothering with how it's really made at all, all the while cooking some liquid soaked mush where the rice was inches deep. Edited August 3, 2020 by Genuine Hibs Fan 1 Quote Link to comment Share on other sites More sharing options...
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