Got some new cookbooks.

[tenngun]

Real Mexican, Italian, Greek, German, New England, southern ect just don't exist. People cook in styles, and cultures affect taste. They like to eat what they grew up with. The Hispanics I grew up with in New Mexico made 'real' Mexican food, but not the same as Mexico City or accapaco or Baja California.
Think like chille. Real chille is Texas style, but New Mexico, and New York style is also good.
Sorry about your dysfunction with your taste buds Gene. Is there a pill you can take for that, it sounds like your missing out on all the good foods :rotf:

 

[Black Hand]

...same with Italian. Why, I don't know, they just don't stimulate my taste buds. Spaghetti is good, but I suspect the stuff we eat is highly Americanized.

I suspect this is because Americans have become indoctrinated to think Olive Garden, Tomato Brothers, Johnny Carinos and other chain restaurants serve real "EYE-talian" food. Nasty stuff - nothing I've seen remotely resembles food I've eaten in Italy and Sicily.

 

[satx78247]

Generally AGREED.

I miss being close enough to Philadelphia & Baltimore to go to eat at DANTE & LUIGIS & GERMANOS, as both places have nothing but Italian chefs in the kitchen.

DANTE & LUIGIS even has a lady, that the owners "imported" from Naples, who does nothing but make fresh sausages every MON-SAT.
(When she completes making her sausages about 8AM, she goes home for the day. - That place also makes all of their pasta "in house".)

Note: The owners of DANTE & LUIGIS also have a similar restaurant in Tuscany, so they have no shortage of Italian "kitchen workers" to chose from.

I've found NO real Italian food here in The Alamo City.

yours, satx

 

[zimmerstutzen]

Italy is also a country that has more than a few regional styles of cooking.

Ate at a Seaford restraint last weel. The Seaford was just ok, but my scallops came with a side of spaghetti. The sauce was made fresh that morning from local ripe tomatoes. I could taste the sweetness of the tomatoes (vs the salty-savory canned stuff. It was fantastic and would make a good sauce for calamari.

I imagine colonial cooking varied greatly from one region to another, because of differences in vegetation

 

[tenngun]

I love it when spell check is as mean to others as it is to me :haha: