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Culture Forum

Culture Forum

  1. Standard member Palynka
    Upward Spiral
    18 May '09 14:26
    The post that was quoted here has been removed
    I guess nobody else makes food for ugly dwarves.
  2. Standard member StTito
    The Mullverine
    18 May '09 19:41
    The post that was quoted here has been removed
    Great article. I have been a cook in a handful of eateries, some under great chefs, but the thing I loath the most is when someone starts calling what a culture made for sustinance a 'cuisine'. I'm sorry Gumbo is not a cuisine. It is what poor US southerners had around the house to eat and made a soup of it so they would not starve. Same with Sheaperds pie and the lot. Call it home cooking and be done with it. Stop the pretentions nationalism.
  3. Standard member Palynka
    Upward Spiral
    19 May '09 10:27
    Originally posted by StTito
    Great article. I have been a cook in a handful of eateries, some under great chefs, but the thing I loath the most is when someone starts calling what a culture made for sustinance a 'cuisine'. I'm sorry Gumbo is not a cuisine. It is what poor US southerners had around the house to eat and made a soup of it so they would not starve. Same with Sheaperds pie and the lot. Call it home cooking and be done with it. Stop the pretentions nationalism.
    What is a 'cuisine'?
  4. Standard member Seitse
    Doug Stanhope
    19 May '09 10:32
    Originally posted by Palynka
    What is a 'cuisine'?
    We see you are asking a lot of questions lately.

    We don't like that.
  5. Standard member Palynka
    Upward Spiral
    19 May '09 10:36
    Originally posted by Seitse
    We see you are asking a lot of questions lately.

    We don't like that.
    I want your knowledge and your soul.
  6. Subscriber FMF
    Main Poster
    19 May '09 12:03 / 1 edit
    Originally posted by Palynka
    What is a 'cuisine'?
    It's what you think it is. But then it's something somehow more than that too, because it's a French word .
  7. Standard member Palynka
    Upward Spiral
    19 May '09 12:25 / 2 edits
    Originally posted by FMF
    It's what you think it is. But then it's something somehow more than that too, because it's a French word .
    Now we're talking. What could generations of local culinary traditions possibly have to offer to a London restaurant critic?

    That's right. Rien.
  8. Standard member Seitse
    Doug Stanhope
    19 May '09 12:27
    Originally posted by Palynka
    I want your knowledge and your soul.
    Not my body?

    I mean, it can come in the same package, you know?
  9. Standard member Seitse
    Doug Stanhope
    19 May '09 12:37 / 2 edits
    Regarding the failed literary piece shared by the OP, it's quite delightful to see the wink at Hemingway here and there.

    It's so funny to see how someone becomes a petulant, snobbish pen basher when they just can't make it to be real writers. Almost mathematical.

    And yes, Portuguese food is for dwarves. Is there anything wrong with that? I mean, I would like to be a dwarf if I could indulge daily in that pork stew with olives they serve in Lisbon restaurants. Sided by good Port wine. Yummy!
  10. Standard member Seitse
    Doug Stanhope
    19 May '09 13:04
    The post that was quoted here has been removed
    Ask Palynka.

    I've heard he roams through the alleys of London, looking lost, moaning and mumbling "where's my pork stew with olives served by Lisbon restaurants? Where?!"
  11. Standard member Palynka
    Upward Spiral
    19 May '09 13:10
    Originally posted by Seitse
    Ask Palynka.

    I've heard he roams through the alleys of London, looking lost, moaning and mumbling "where's my pork stew with olives served by Lisbon restaurants? Where?!"
    Close enough. 🙂

    I don't know of a particular dish that I'd describe as pork stew with olives, although the combination is not uncommon.
  12. Standard member Seitse
    Doug Stanhope
    19 May '09 13:36
    Originally posted by Palynka
    Close enough. 🙂

    I don't know of a particular dish that I'd describe as pork stew with olives, although the combination is not uncommon.
    Hey, man, I even told you as soon as I returned from Lisbon and you said it's a smash hit among the locals.

    Try to recall, c'mon: pork cubes cooked in an oily sauce, with lots of stuff inside, including black olives.

    Cozido?

    Damn, I'm getting old, my memory. I even remember that the starter was fresh cheese, cut in pieces which then you could place on top of a bread, and spice with salt and pepper only.

    Sagres was the beer? Damn... I must go back to Lisbon.
  13. Standard member Palynka
    Upward Spiral
    19 May '09 16:36
    Originally posted by Seitse
    Hey, man, I even told you as soon as I returned from Lisbon and you said it's a smash hit among the locals.

    Try to recall, c'mon: pork cubes cooked in an oily sauce, with lots of stuff inside, including black olives.

    Cozido?

    Damn, I'm getting old, my memory. I even remember that the starter was fresh cheese, cut in pieces which then you could place ...[text shortened]... nd spice with salt and pepper only.

    Sagres was the beer? Damn... I must go back to Lisbon.
    Ha! But Cozido 'a Portuguesa has tons of stuff, I just wouldn't call it with olives. Is it this:
    http://www.catavino.net/blog/the-best-portuguese-peasant-stew-cozida-a-portuguesa/
  14. Standard member Palynka
    Upward Spiral
    19 May '09 16:38
    Originally posted by Seitse
    Hey, man, I even told you as soon as I returned from Lisbon and you said it's a smash hit among the locals.

    Try to recall, c'mon: pork cubes cooked in an oily sauce, with lots of stuff inside, including black olives.

    Cozido?

    Damn, I'm getting old, my memory. I even remember that the starter was fresh cheese, cut in pieces which then you could place ...[text shortened]... nd spice with salt and pepper only.

    Sagres was the beer? Damn... I must go back to Lisbon.
    Man, next time you go there, rent a car and I'll plan you a gastronomical tour. 🙂
  15. Subscriber FMF
    Main Poster
    19 May '09 17:30
    Originally posted by Palynka
    What could generations of local culinary traditions possibly have to offer to a London restaurant critic?
    Un complexe d'infériorité?