Minichan

i love fuckin ketchup spaghetti like filipino spaghetti i love jollibee i love napolitan spaghetti i love tiny sausages

lmao i an laugh

lol I AM still LAUGHING

I bet it is the food you get in Italy, but what do I know.

@1,028,158 (Doggy Big Balls !Tf8ATsBbw6)

Spaghetti was invented in USAmerica. Thanks.

(Edited 1 minute later.)

Reminds me of this, i saw it in the window of a cafe/gelato place in Rome

@1,028,164 (D)
> Spaghetti was invented in USAmerica. Thanks.

Of course NOT however Italian sauces with Tomato, wood not be Italian Sauces, cause Tomato's are from the Americas and stolen for Italy use.

There is still some kind of war between Italy and China as 2 who invented Pasta - I think it's been solved.

@1,028,168 (chill dog !!81dzJNNYL)
Yep Proof of Stolen Americas Tomato in Rome.

@1,028,171 (F)

It actually was, so called "food expat".

https://www.escoffieronline.com/a-history-of-spaghetti-and-meatballs/

@1,028,172 (F)
I don't think anyone needs proof that Italian cooking uses tomatoes

@previous (chill dog !!81dzJNNYL)
Pomodoro

@previous (F)
Yes that is the Italian word for tomato

@previous (chill dog !!81dzJNNYL)
http://www.grandvoyageitaly.com/piazza/how-the-tomato-became-part-of-italian-culture

The tomato was first "discovered" by the Spanish Conquistadors while exploring and then conquering the Americas. The tomato most likely originated in the Andes mountains of Peru and spread sometime in the distant past to most parts of South and Central America and eventually on up to Mexico. The odd thing is that the tomato became popular in Europe long before it came to be used in North America. Colonial Americans thought of the tomato as a poisonous plant, after all, it's a close cousin or Nightshade, a well know toxic vine, and in fact, the leaves and vines of the tomato plant are fairly toxic.

The 1500s came with Columbus and other explorers introducing the tomato to Europe, but there was about 200 years of skepticism before the tomato gained acceptance there-again, it was thought one touch of a tomato on the lips would kill you. One likely catalyst for its popularity in Europe, especially with the wealthy and elite was the rumor that it was an aphrodisiac. The general population more than likely heard about this new fruit and saw that the Barons behind the castle walls were flourishing, not falling down dead. One can imagine that the trash middens where refuse from the castles, chateaus and villas were thrown became a great source of distribution for the tomato plant--everyone knows that tomatoes are very prolific-their seeds can spring up anywhere. Little by little, the peasants discovered gnarly vines growing wild with attractive red or yellow fruits were attracting wild life. "Why not give them a try? The birds, squirrels and rabbits aren't dying, after all." Presto... a free, easily grown source of vitamins and amazing flavor. It was easy to save seeds and properly cultivate a very large harvest from even a modest number of plants.

The word tomato is derived from the Aztec word xitomatl, which when it got to Europe was shortened to tomatl. The French originally called the tomato, pomme d’amour (love apple) before calling simply la tomate. Perhaps they changed the name when the aphrodisiac claims failed to have any effect. In Italy it was pomi d’oro (golden apple) which today becomes il pomodoro. Tomatoes do come in a wide variety of colors, including golden yellow, but along with tomatoes, tomatillos also came from the Americas--many of which are also yellow. In Italy, the tomato more than likely prospered because of its near-tropical climate. The tomato can be grown all year long in tropical temperatures.

The first time the pomi d'oro is mentioned by name in Italy was in 1548 in Tuscany. As far back as 1692, tomatoes were used as ingredients in a cookbook from Naples, but the author obviously copied details from Spanish recipes. It makes sense the Spanish had tomatoes first, after all, they backed Columbus's explorations-even though he was an Italian. In this way, Spaniards actually led the way, "teaching" Italians to fry tomatoes up with eggplant, squash and onions, and used the dish as a condiment on bread and with meats. The cuisine of Southern Italian peasants, who often lacked meats and other proteins on a regular basis, developed into a mostly vegetarian diet in which tomatoes and olive oil, spices and vegetables were and eaten with bread, rice or polenta.

More More to read and I have run out of CopyPasta and Now in need of a Pasta Snack b4 Bedtime soon which means opening a bottle of Red Wine and I do have some MOST Purrrrfect Tomatoes for the pasta and they will go on Fresh in chunks with Basil and Garlic

Heirlooms in basket which are popular around here and are almost never shipped re fragile Alas what I have are some Great Roma Tomatoes hummmmm the Irony of calling them Romas.

(Edited 1 minute later.)

@previous (Syntax)
I'm not reading that.

@1,028,178 (Syntax)

> http://www.grandvoyageitaly.com/piazza/how-the-tomato-became-part-of-italian-culture
>
> The tomato was first "discovered" by the Spanish Conquistadors while exploring and then conquering the Americas. The tomato most likely originated in the Andes mountains of Peru and spread sometime in the distant past to most parts of South and Central America and eventually on up to Mexico. The odd thing is that the tomato became popular in Europe long before it came to be used in North America. Colonial Americans thought of the tomato as a poisonous plant, after all, it's a close cousin or Nightshade, a well know toxic vine, and in fact, the leaves and vines of the tomato plant are fairly toxic.
>
> The 1500s came with Columbus and other explorers introducing the tomato to Europe, but there was about 200 years of skepticism before the tomato gained acceptance there-again, it was thought one touch of a tomato on the lips would kill you. One likely catalyst for its popularity in Europe, especially with the wealthy and elite was the rumor that it was an aphrodisiac. The general population more than likely heard about this new fruit and saw that the Barons behind the castle walls were flourishing, not falling down dead. One can imagine that the trash middens where refuse from the castles, chateaus and villas were thrown became a great source of distribution for the tomato plant--everyone knows that tomatoes are very prolific-their seeds can spring up anywhere. Little by little, the peasants discovered gnarly vines growing wild with attractive red or yellow fruits were attracting wild life. "Why not give them a try? The birds, squirrels and rabbits aren't dying, after all." Presto... a free, easily grown source of vitamins and amazing flavor. It was easy to save seeds and properly cultivate a very large harvest from even a modest number of plants.
>
> The word tomato is derived from the Aztec word xitomatl, which when it got to Europe was shortened to tomatl. The French originally called the tomato, pomme d’amour (love apple) before calling simply la tomate. Perhaps they changed the name when the aphrodisiac claims failed to have any effect. In Italy it was pomi d’oro (golden apple) which today becomes il pomodoro. Tomatoes do come in a wide variety of colors, including golden yellow, but along with tomatoes, tomatillos also came from the Americas--many of which are also yellow. In Italy, the tomato more than likely prospered because of its near-tropical climate. The tomato can be grown all year long in tropical temperatures.
>
> The first time the pomi d'oro is mentioned by name in Italy was in 1548 in Tuscany. As far back as 1692, tomatoes were used as ingredients in a cookbook from Naples, but the author obviously copied details from Spanish recipes. It makes sense the Spanish had tomatoes first, after all, they backed Columbus's explorations-even though he was an Italian. In this way, Spaniards actually led the way, "teaching" Italians to fry tomatoes up with eggplant, squash and onions, and used the dish as a condiment on bread and with meats. The cuisine of Southern Italian peasants, who often lacked meats and other proteins on a regular basis, developed into a mostly vegetarian diet in which tomatoes and olive oil, spices and vegetables were and eaten with bread, rice or polenta.
>
> More More to read and I have run out of CopyPasta and Now in need of a Pasta Snack b4 Bedtime soon which means opening a bottle of Red Wine and I do have some MOST Purrrrfect Tomatoes for the pasta and they will go on Fresh in chunks with Basil and Garlic
>
> Heirlooms in basket which are popular around here and are almost never shipped re fragile Alas what I have are some Great Roma Tomatoes hummmmm the Irony of calling them Romas.

what the fuck is wrong with you oh my God

@1,028,172 (F)
@1,028,171 (F)
If you're really doubling down on the theft narrative, then you should mention that they had to borrow from the Greeks to even name the place Italy. And those people came there in early migrations long after homo sapiens replaced neanderthals in the area. Italians aren't even genuine Italians. Given a long enough timeline and a vague enough meaning for 'genuine' and 'authentic', you can make the case that nothing is genuine or authentic.

@previous (H)
https://www.huffpost.com/entry/italian-american-food_n_5b364d53e4b08c3a8f69c37c

Italian-American Food Never Claimed To Be Italian, So You Can Stop Hating On It

Most Americans don’t see a difference between Italian food and Italian-American food, but native Italians sure do.

They’re often perplexed by the size of our dishes, the quantity of ingredients and the recipe rule-breaking we Americans commit, sometimes going so far as to ask, “This is a joke, right?”

But I grew up eating Italian-American food, unaware of its digressive autonomy from the Motherland. It wasn’t right or wrong; it was just the Italian food I grew up with ... and I loved it.

But in 2006, everything changed.

An obsession with all things Italian led me down the rabbit hole to real Italian or Italian-Italian food. The history and myths of Italy’s classic dishes ignited my passion for red sauce. One could say I was turned on by the food.

Suddenly, all things became black and white, right and wrong, with no wiggle room. In my mind, Italian-American food became a blasphemous amalgamation of ingredients I was embarrassed my countrymen had peddled for as long as they had.

Now, my stance on the issue has changed and in order to make my argument for Italian-American cuisine, we must first talk about Italian food and culture.

What constitutes Italian-Italian food? Well, there’s a different definition for every region.
At its core, Italian food is a grouping of seasonal ingredients prepared simply and in a prescribed method. The irony is that ingredient quantities aren’t at all precisely measured, yet the consistency of the dishes is impeccable.

The value in learning to measure with the “quanto basta” or “correct amount” of a certain ingredient is one of the best things about the Italian method of cooking. If you were to ask, “Hey Nonna, how much flour should I add to the gnocchi dough?” she’s more than likely to answer with “quanto basta.” This method keeps the cook engaged and brings the food to life.

“The best ingredient I discovered in America was ‘freedom.’ The freedom to experiment in the kitchen and the freedom to be open to those experiments in the dining room.”

- MASSIMO BOTTURA, OSTERIA FRANCESCANA CHEF AND OWNER
Every region of Italy has vastly different food. The food in Friuli-Venezia Giulia is totally different from in Calabria, which is nothing like in Emilia-Romagna. Simply put, Italian food is hyper-regional, and each region is fiercely protective of its right to claim the utmost authenticity of each dish and its respective ingredients.

The variations in food across Italy exist because up until 1861, all of these regions were their own individual city-states with their own languages and traditions.

So here’s what I’ve humbly concluded: Our idea of “Italian” food is actually a bland generalization of the many types of Italian cuisine, and is not an accurate depiction of the country’s 20 diverse and unique regions. So when you see an Italian in a message forum saying something like, “I am Italian, spaghetti and meatballs don’t exist and should never be on the same plate,” that person is speaking only with the knowledge of his own region.

Despite what everyone says, spaghetti and meatballs have existed not only in the U.S. but also in Italy’s Abruzzo region.

Italian-American food evolved when Italian immigrants broke free from their old cultural restrictions.
So how and why did Italian food evolve in the U.S.? I asked my friend Francine Segan, who’s a six-time James Beard-nominated cookbook author and food historian, to explain it.

Segan told me, “It all started when the first Italian immigrants came to America and couldn’t cook their favorite dishes because certain ingredients were either missing or simply didn’t taste the same. Italians who went into the restaurant business found that they could be more creative than they could in their homeland. Native Italians resist changes to their traditional dishes, but in America, those restrictions were lifted and chefs could flex their creative muscles ... think pasta tetrazzini created at the turn of the 20th century in America and named after the Italian opera singer. That ‘Italian’ dish never existed in Italy.”

“Even though Italian-American food always got a bad rap from the Italians, the truth is, it was never trying to be Italian.”

In the last 10 years, the resistance to culinary change in Italy has faded slightly.

When I asked Chef Silvia Barban of LaRina Pastificcio in Brooklyn if her creative takes on pasta ― like smoking her spaghetti before adding confit garlic and toasted hazelnuts ― would be accepted in Italy today, she said yes. “I think more Italian restaurants in Italy are using less traditional ingredients, but still of the highest quality.”

This newfound willingness to change might be thanks to Osteria Francescana in Modena, Italy. Segan recently spoke to Massimo Bottura, the chef/owner of the top-rated restaurant, who told her, “The best ingredient I discovered in America was ‘freedom.’ The freedom to experiment in the kitchen and the freedom to be open to those experiments in the dining room.”

American ingredients have shaped Italian-American cuisine into its own distinct entity. And it’s still evolving.
I believe Italian-American food is an expression of Italian food using American ingredients. Why have just eggplant parmigiana when America has such accessible chicken and veal? Why maintain meatballs as microscopic spheres of veal and pork when the size could be doubled using America’s plentiful supply of beef? These are all examples of Italian-American food in the early 20th century, but lately, it has evolved further.

Restaurants like Carbone are trying to revive the old Italian-American food with the finest ingredients. Places like Maialino (to pick one of thousands) are using seasonal, U.S.-grown ingredients prepared simply. I recently had a dish of cavatelli with sausage, ramp pesto and two-year-old preserved cherry tomatoes. It was divine, but was it Italian? Was it even Italian-American?

America now has more farmers markets than ever before, and the shelf-stable products that forced immigrants to innovate with lower-quality ingredients are no longer the only option. As a result, we’re entering a new frontier of Italian-inspired food here in the U.S.

I’d argue it’s driven by our wonderful ingredients and innovation. This new frontier should be dubbed American-Italian food rather than Italian-American food, as it’s prepared using American ingredients and ingenuity with the Italian philosophy of “quanto basta.”

So even though Italian-American food always got a bad rap from the Italians, the truth is, it was never trying to be Italian. It was simply improvised food that resembled the stuff from the old country. Nothing is black and white; everything is shifting and evolving. When eating anything new these days, I ask only one question: Is it delicious?

Illegal Spaghetti and Meatballs
In Italy, these two should never be on the same plate (unless you’re in Abruzzo). But in New York, spaghetti and meatballs are a red sauce staple ― and I’m a New Yorker, so here’s how I make mine, simple and delicious.

@previous (I)
Jesus fucking christ nobody cares

@previous (chill dog !!81dzJNNYL)
In life one is given options.

“In any given moment we have two options: to step forward into growth or to step back into safety.”

― Abraham Maslow

@previous (Pluto)
Where on Maslow's hierarchy do you think copy-pasting text from your Google searches comes in?

@1,028,208 (Pluto)
I don't think reading a massive irrelevant wall of text copied from the first google search result which contains little to no new information is what Maslow meant by growth.

Ok but what's the deal with Italians cooking with tomatoes. Does anyone know anything about that?

@previous (Fake anon !ZkUt8arUCU)

I'm guessing some obsession with solanaceae, they also used to drop nightshade extract into their eyes in order to dilate their pupils.

(Edited 28 seconds later.)

@1,028,218 (Fake anon !ZkUt8arUCU)
They have done so for centuries