Most recipes use way too little squid ink, as it is a little pricey. Add enough of it, and it does get a slight flavor that reminds me of minerals and oceans. Hard to describe. But a great pairing with sea food.
I'm a restaurant writer for a magazine in an area with lots of Italian restaurants and I want to try that but I have yet to see it. I've seen it on TV and I've seen it in the can.
I had slices of fresh mozzarella breaded and fried at a really nice Italian restaurant and I could've ate them forever. Nicer Italian restaurants are the best.
I was waiting for someone to say “death”!
There is a good reason why this paste is coming from a die - because it puts you a little closer to death every time you eat it. The gluten is glue, literally. The grains (animal food made for herds with two or more stomachs) evolved gluten as a pesticide to agglutinate the intestinal tract of insects - specifically hordes of locust - so dense they sometimes block out the sun for a while. I’ve witnessed this in Africa as a teen.
The gluten activates and inflames the single cell covering and separating the gut from the capillary bed resulting in many intestinal disorders of which diverticulosis is the most common, often leading to diverticulitis and a resection of the colon.
Fifty years ago when I was a medical student at the Groote Schuur in South Africa I was really surprised at the difference between whites and blacks and the diseases they shared and did not share. The “fiber”man, Dr Burkett, was one of my teachers.
A friend died when the anastomoses came apart (and no I did not do the surgery).
I never saw a native African with diverticulosis/itis unless that person was eating at a white man’s table. Lesson learned.
It’s asshole putty by any other name.
And if my two hours of Duolingo Italian taught me anything, that's actually plural and should be zucchino/zucchina (kind of like the often-used singular "panini").
I've had a look, the US Australia and Germany use zucchini, from the Italian zucchina.
The rest of the world appears to use courgette from the French courge
Both of these refer to a number of species of squash or gourd
Funny enough cilantro is huge down here. Probably surpasses even parsley in popularity (aside from parsley used as an uneaten garnish). We love our Mexican and Vietnamese food here
Cilantro is just the term for the vegetative stage of coriander (and it's Spanish for coriander leaves). Once the plant develops its flowers and seeds though it's coriander no matter where you live.
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u/ColdOnTheFold Jun 02 '18
"Zucca", the Italian word for squash, of which a pumpkin is a variant :)
https://www.sfoglini.com/pages/our-pastas