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OFFICIAL THREAD: General Cookery and Discussion

Piobaire

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Rillettes!

848A01C1-5641-4716-B893-5CF0B2B0D481.jpeg
 

Lizard23

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the celery/carrot thing got me into a small rabbit hole.

I just asked my mother if celery and carrots were traditional to genovese. She said she has no idea but if my grandmother saw me make genovese without them, there would have been “repercussions”.

we also eat it with paccheri but a quick google search tells me ziti is just as, if not more, traditionally “correct”. Ziti was stricken from our household by my mother, likely because of its association with the many terrible “baked zitis” there are out there.

isnt italian food wonderful? Ask 3 italians how to make a dish and get 3 different highly assertive and specific answers as to how a dish is to be made, otherwise it is not that dish.

the classic passive aggressive response is “it might be good, but if not made (insert highly specific variety of vegetables, cut, seasoning, cheese, etc) it is not “dish x””
 
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vdubiv

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the celery/carrot thing got me into a small rabbit hole.

I just asked my mother if celery and carrots were traditional to genovese. She said she has no idea but if my grandmother saw me make genovese without them, there would have been “repercussions”.

we also eat it with paccheri but a quick google search tells me ziti is just as, if not more, traditionally “correct”. Ziti was stricken from our household by my mother, likely because of its association with the many terrible “baked zitis” there are out there.

isnt italian food wonderful? Ask 3 italians how to make a dish and get 3 different highly assertive and specific answers as to how a dish is to be made, otherwise it is not that dish.

the classic passive aggressive response is “it might be good, but if not made (insert highly specific variety of vegetables, cut, seasoning, cheese, etc) it is not “dish x””
I'm not Italian, my wife and I lived in Italy for the past 3 years and genovese was one of her favorite traditional dishes we ate, I tried cooking it at home but it's stupid simple but stupid hard to replicate, it's a shit ton of onions cooked all day with some beef, the cooked down onions become a silky smooth sauce, served with pasta, then the beef was a second course, your dish looked tasty and legit I would eat, dont mind me just saying my experiences
 

Lizard23

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No offense taken whatsoever. In fact, i find the discussion super enjoyable.
 

vdubiv

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Keep in mind I didnt find a single dish that Americans think of as Italian that was actually "Italian" and served in Italy
 

vdubiv

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I find in all the cooking threads here on SF to be very informative. I sometimes get hung up on it has to be the original, but I would totally be satisfied with your adaptation of genovese. All I will say is in Italy pasta is served before meat even if it was cooked together. But you showed a stellar product!
 

NakedYoga

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edinatlanta

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Multi course meals are the norm there
I spent a week in Rome a couple years ago (had some meetings and...well... just stayed).

I think I ate six kilos of pasta daily.

But man fuck having to make reservations everywhere.
 

Piobaire

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