I feel this is why the rest of the world mocks the U.S.http://www.nytimes.com/2012/03/28/dining/soaked-noodles-help-polenta-lasagna-stand-out.html
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Polenta Lasagne with polenta *and* noodles?
- Thread starter erininny
- Start date
florisandy
Well-known member
Ah yes, it
Our lifestyles have succumbed us to eating such such things as “boil-in-a-bag, steam-in-a-bag, nuke, and quick-sautéed meals-in-a-bag or, boil the Kraft blue-box and add the powdered cheese… - anything at all possible to taste better/save time. Oh, and let's not forget the many preservatives, chemicals, and tons of salt that make up these quick 'n easy meals.
I hear ya. How much is too much to ruin a recipe?!
Time to get out the unadulterated chicken for roasting I say! Um, yes, you will pay a price for that!
Yes, I’m guilty of these bad American habits from time to time. What the hey? They taste good and are easy to make!
However, I will reiterate what I’ve learned from my travels and for instance, the French do not “inhale” their food in mass quantities like a lot of us do in the US. The French also walk a lot and savor their food and drink red wine in a prolonged stressless mealtime atmosphere which is a lot more heart-healthy and filled with antioxidants.
Slow and healthy-eating lifestyle VS shovel-it-in with bad choices of dining like some of us here in the US probably contributes to our reputation abroad.
All countries have this dilemna. I just hope that we in the US can steer ourselves away from the “blue box” dependency/too-easy-to-buy unhealthy choices for our diet.
Our lifestyles have succumbed us to eating such such things as “boil-in-a-bag, steam-in-a-bag, nuke, and quick-sautéed meals-in-a-bag or, boil the Kraft blue-box and add the powdered cheese… - anything at all possible to taste better/save time. Oh, and let's not forget the many preservatives, chemicals, and tons of salt that make up these quick 'n easy meals.
I hear ya. How much is too much to ruin a recipe?!
Time to get out the unadulterated chicken for roasting I say! Um, yes, you will pay a price for that!
Yes, I’m guilty of these bad American habits from time to time. What the hey? They taste good and are easy to make!
However, I will reiterate what I’ve learned from my travels and for instance, the French do not “inhale” their food in mass quantities like a lot of us do in the US. The French also walk a lot and savor their food and drink red wine in a prolonged stressless mealtime atmosphere which is a lot more heart-healthy and filled with antioxidants.
Slow and healthy-eating lifestyle VS shovel-it-in with bad choices of dining like some of us here in the US probably contributes to our reputation abroad.
All countries have this dilemna. I just hope that we in the US can steer ourselves away from the “blue box” dependency/too-easy-to-buy unhealthy choices for our diet.
richard-in-cincy
Well-known member
Erin I know and I feel your pain...
first of all, polenta is somthing I just don't "get". My Venetian neighbor waxes eloquent about it and it's always big pile of congealed...corness. I truly don't get it. But lasagne is lasagne. Leave it alone.
first of all, polenta is somthing I just don't "get". My Venetian neighbor waxes eloquent about it and it's always big pile of congealed...corness. I truly don't get it. But lasagne is lasagne. Leave it alone.
melissa-dallas
Well-known member
I don't get it either Richard. I like my grits with butter & pepper only
First, the phrase "My Venetian neighbor" is delicious...
Possible book title, there... smileys/smile.gif
On to polenta/noodles: the combination makes no sense to me. Usually, I like Clark's recipes for their streamlined nature, but this one is completely disconnected from the tradition of Italian food. "Hey! I like this and this! I'll stick them together!" I'm not anti-innovation; but yes, this one hit an odd note, for me.
And, I admit it, I'm biased: after I read the recipe, I scrolled back to the top and thought, "This did not come from someone who grew up eating real Italian food."
I do like polenta, but only with a lot of cheese stirred in. Then it has to be grilled and topped with sautéed mushrooms and caramelized onions. (À la the time-honored Waffle House tradition of "scattered, smothered, covered, and capped.") smileys/wink.gif
This reference no doubt undoes my previous point about cultural preservation of a particular food... smileys/wink.gif
Possible book title, there... smileys/smile.gif
On to polenta/noodles: the combination makes no sense to me. Usually, I like Clark's recipes for their streamlined nature, but this one is completely disconnected from the tradition of Italian food. "Hey! I like this and this! I'll stick them together!" I'm not anti-innovation; but yes, this one hit an odd note, for me.
And, I admit it, I'm biased: after I read the recipe, I scrolled back to the top and thought, "This did not come from someone who grew up eating real Italian food."
I do like polenta, but only with a lot of cheese stirred in. Then it has to be grilled and topped with sautéed mushrooms and caramelized onions. (À la the time-honored Waffle House tradition of "scattered, smothered, covered, and capped.") smileys/wink.gif
This reference no doubt undoes my previous point about cultural preservation of a particular food... smileys/wink.gif
Here's a baked polenta recipe that is always a hit. No noodles required. What bugs me
is redefining classic terms. Lasagna is a type of pasta, not a generic name for any layered casserole. It's like calling any cold sauce aioli because it sounds good even if it doesn't have garlic in it.
http://eat.at/swap/forum1/70240_Here_ya_go_Judy_REC_Baked_Polenta_with_Tomato_and_Dried_Mushroom_Sauce
is redefining classic terms. Lasagna is a type of pasta, not a generic name for any layered casserole. It's like calling any cold sauce aioli because it sounds good even if it doesn't have garlic in it.
http://eat.at/swap/forum1/70240_Here_ya_go_Judy_REC_Baked_Polenta_with_Tomato_and_Dried_Mushroom_Sauce
florisandy
Well-known member
Let's not forget that
Chef Boyardee and Mama Celeste have contributed greatly to the cultural preservation of authentic Italian-American food! (In a can or a box I might add...)
Chef Boyardee and Mama Celeste have contributed greatly to the cultural preservation of authentic Italian-American food! (In a can or a box I might add...)
florisandy
Well-known member
HAA! Gotcha' with a little
tongue-in-beak!
tongue-in-beak!