Some say this dish dates back to ancient Naples where the prostitutes
were vying for the same sailors' money.
They became very creative and offered package deals. A bath, a meal,
and some love.
To help in their 'marketing' approach, they cooked up variations of
this dish as it is very fragrant and
as the aroma wafted its way through the alleys it was said to attract
the customers.
This is but one of the dozens of stories attached to the origin of
this food, but who cares, it is wonderful.
Note: those who claim to hate anchovies, relax, the fishy part melts
away and you just can't find any physical trace of them after cooking.
7 tablespoons of quality olive oil
5-8 nice garlic cloves (I use more)
4 oz (or more) canned anchovies. (They WILL disappear)
one red pepper, cleaned. (I even burn the skin off and often use two
peppers)
1 can of diced tomatoes
a cup or more kalamata olives.
a jar of capers, brine and all. (Towards the end, as they tend to fall
apart)
a pinch of crushed chillies as desired, not required.
gently saute the garlic in the not too hot olive oil... (I never let
the garlic change colour much)
toss in the anchovies and continue sauteing.
add the strips/chunks/diced red peppers
after a few minutes, toss the whole can of tomatoes and olives in the
pan and
let simmer for 15-20 minutes to reduce to a thick sauce.
Add the capers and heat for another 5 minutes.
Put a good size dollop of sauce on your spaghetti and toss.
(Shouldn't need salt, but if it does, this is the time)
and NO CHEESE ALLOWED!!!!
Toss the lefovers together and refrigerate, the dish is awesome
cold!!!, in fact, Angela prefers it as a salad.
Yesterday's :
http://i123.photobucket.com/albums/o290/Robatoy/Puttanesca.jpg
Those unfortunate folks who have eaten this dish at my house are now
all making it at home.
The recipe is very flexible more garlic, less anchovies, more olives,
whatever...but NO cheese allowed.
On Jun 19, 4:59=A0pm, Swingman <[email protected]> wrote:
> On 6/19/2011 3:05 PM, Robatoy wrote:
>
>
>
>
>
> > On Jun 19, 3:55 pm, RicodJour<[email protected]> =A0wrote:
> >> On Jun 19, 11:09 am, Robatoy<[email protected]> =A0wrote:
>
> >>> Some say this dish dates back to ancient Naples where the prostitutes
> >>> were vying for the same sailors' money.
> >>> They became very creative and offered package deals. A bath, a meal,
> >>> and some love.
> >>> To help in their 'marketing' approach, they cooked up variations of
> >>> this dish as it is very fragrant and
> >>> as the aroma wafted its way through the alleys it was said to attract
> >>> the customers.
> >>> This is but one of the dozens of stories attached to the origin of
> >>> this food, but who cares, it is wonderful.
>
> >> I like your version of the story better, but the dish is of fairly
> >> recent origin and the name from a more mundane source - slang for
> >> roughly "any damn thing".
>
> >>http://dobianchi.com/2008/01/13/the-origins-of-sugo-alla-puttanesca
>
> >> R
>
> > You're right, I like my version better too.
>
> As always, being convinced that you've found the truth by Googling ain't
> necessarily so ... you may be leaving something out:
>
> This from the same blog, but more recent:
>
> http://dobianchi.com/?s=3Dputtanesca
>
> --www.e-woodshop.net
> Last update: 4/15/2010
> KarlC@ (the obvious)
I have heard arguments for years as to was the inventor of Poutine.
(French fries, gravy and cheese curds). Many have claimed to be the
inventor.
I have a feeling that many people with access to curds put them onto
something warm to melt them.
Googling Poutine won't get you any closer to the truth. Google is full
of bad information.
Conversely, the puttanesca ingredients are not exotic or uncommon
amongst people with a garden. As far as I know, that dish probably has
been around for hundreds and hundreds of years under Mamma Rose's
sauce, Father Pedro sauce, then somebody called it Puttanesca, for
whatever reason. Same thing with a cream sauce with bacon bits...
Carbonara!! Looks a lot better on a menu than cream and pieces of
smoked pig belly.
The hooker story was told to me by the guy who owns an Italian deli.
Why not believe him? I don't care if it is true, it is a great little
yarn to be told as the wine gets uncorked.
BTW, Swing... what is that Texas wine you and Leon talk about? I found
a Costco 1/2 hour from me in North Detroit with a large wine
selection.
I hope it comes this far North.
On Jun 20, 11:25=A0pm, Larry Jaques <[email protected]>
wrote:
> On Mon, 20 Jun 2011 17:47:20 -0700 (PDT), Luigi Zanasi
>
> <[email protected]> wrote:
> >=93There=92s an age when boys read one of two books. Either they read Ay=
n
> >Rand or they read Tolkien=92s Lord of the Rings. One of these books
> >leaves you with no grasp on reality and a deeply warped sense of
> >fantasy in place of real life. The other one is about hobbits and
> >orcs."
>
> Pffffffft! =A0 =A0 Rand RULES, dude.
>
*shrugs*
On Jun 20, 11:25=A0pm, Larry Jaques <[email protected]>
wrote:
> On Mon, 20 Jun 2011 17:47:20 -0700 (PDT), Luigi Zanasi
>
> <[email protected]> wrote:
>
> >=93There=92s an age when boys read one of two books. Either they read Ay=
n
> >Rand or they read Tolkien=92s Lord of the Rings. One of these books
> >leaves you with no grasp on reality and a deeply warped sense of
> >fantasy in place of real life. The other one is about hobbits and
> >orcs."
>
> Pffffffft! =A0 =A0 Rand RULES, dude.
Are you talking about the Rand Corporation? I liked the other one's
books, for the most part, and Gary Cooper's Fountainhead was a hoot,
but I'm not so sure about the Ayn. Spouting off for your entire life
about how government handouts are evil, and then, when push comes to
shove, changing your name to conceal that you're taking those same
handouts, seems just a wee bit hypocritical, no?
R
On Mon, 20 Jun 2011 17:47:20 -0700 (PDT), Luigi Zanasi
<[email protected]> wrote:
>âThereâs an age when boys read one of two books. Either they read Ayn
>Rand or they read Tolkienâs Lord of the Rings. One of these books
>leaves you with no grasp on reality and a deeply warped sense of
>fantasy in place of real life. The other one is about hobbits and
>orcs."
Pffffffft! Rand RULES, dude.
--
Do not taunt Happy Fun Ball!
On Jun 20, 1:51=A0pm, RicodJour <[email protected]> wrote:
> On Jun 20, 3:06=A0pm, Robatoy <[email protected]> wrote:
> > On Jun 20, 1:16=A0pm, RicodJour <[email protected]> wrote:
> > > On Jun 20, 12:08=A0pm, Robatoy <[email protected]> wrote:
>
> > > > *GASP* =A0a highly recommended Riesling for & 7.99!!!http://costcow=
ineblog.com/2011/06/15/our-favorite-costco-wines-for-su...
>
> > > I recently had a GASP! moment at Costco. =A0They now carry the Chimay
> > > Grande Reserve. =A0Before you wine weenies get all hot and bothered,
> > > it's a beer. =A0Actually, it's a BEER! =A09% ABV and it's fookin'
> > > delicious. =A0Costco has it for $11 per 750 ml bottle and anywhere el=
se
> > > around here that carries it it's $15 - $16.
>
> > Let me see this again..
>
> > >Costco has it for $11 per 750 ml bottle and anywhere else
> > > around here that carries it it's $15 - $16.
>
> > Is that for a case of 12 or 24? The way it reads is that is the price
> > of a bottle!! LOL...for BEER!!! LMAO.. You almost had me there.
> > So what is it, 12 or 24?
>
> 750 ml is like 25 ounces I think. =A0I thought Canadians understood the
> metric system. =A0 :)~
We do understand the metric system: a 750ml bottle of beer is "a
quart" or "une grosse" in Quebec.
But you still haven't answered Rob's question. Is it for a 12 or a two-
four?
Luigi
:-)
=93There=92s an age when boys read one of two books. Either they read Ayn
Rand or they read Tolkien=92s Lord of the Rings. One of these books
leaves you with no grasp on reality and a deeply warped sense of
fantasy in place of real life. The other one is about hobbits and
orcs."
On Jun 20, 2:52=A0am, "Lew Hodgett" <[email protected]> wrote:
> RE: Subject
>
> Puttanesca AKA: Whore's Pasta
>
> Diced garlic saut=E9ed in extra virgin olive oil, then garlic and oil
> served
> over angel hair pasta topped with fresh grated parmesan cheese.
>
> Lots of versions of Puttanesca.
That isn't one of them. That's just pasta with cheese. Awful good,
mind you. Add cream and bacon bits!
Almost a Pasta Carbonara.... and THAT is another one of my all time
favourite dishes. (My stroke specialist wife allows it once a year and
only if she didn't forget the defibrillator.) <G> Jeeezoos... cream
AND bacon..... *shudder* but sooo tasty.
>
> Must try yours.
>
> Lew
No dairy products anywhere near puttanesca. Just isn't done. There are
tons of recipes that use cheese and cream and stuff but puttanesca
isn't one of them. It's, it's sacrilege. I was told that in certain
parts of southern Italy they'll hurt you.
On Jun 19, 1:05=A0pm, Robatoy <[email protected]> wrote:
> On Jun 19, 3:55=A0pm, RicodJour <[email protected]> wrote:
>
>
>
>
>
> > On Jun 19, 11:09=A0am, Robatoy <[email protected]> wrote:
>
> > > Some say this dish dates back to ancient Naples where the prostitutes
> > > were vying for the same sailors' money.
> > > They became very creative and offered package deals. A bath, a meal,
> > > and some love.
> > > To help in their 'marketing' approach, they cooked up variations of
> > > this dish as it is very fragrant and
> > > as the aroma wafted its way through the alleys it was said to attract
> > > the customers.
> > > This is but one of the dozens of stories attached to the origin of
> > > this food, but who cares, it is wonderful.
>
> > I like your version of the story better, but the dish is of fairly
> > recent origin and the name from a more mundane source - slang for
> > roughly "any damn thing".
>
> >http://dobianchi.com/2008/01/13/the-origins-of-sugo-alla-puttanesca
>
> > R
>
> You're right, I like my version better too.
I like the version that scantily clad girls used the hot peppers to
keep warm on cold winter nights. (OK, cold by southern Italian
standards where it would go below 10 above Celsius. )
Luigi
On Jun 19, 11:09=A0am, Robatoy <[email protected]> wrote:
>
> Some say this dish dates back to ancient Naples where the prostitutes
> were vying for the same sailors' money.
> They became very creative and offered package deals. A bath, a meal,
> and some love.
> To help in their 'marketing' approach, they cooked up variations of
> this dish as it is very fragrant and
> as the aroma wafted its way through the alleys it was said to attract
> the customers.
> This is but one of the dozens of stories attached to the origin of
> this food, but who cares, it is wonderful.
I like your version of the story better, but the dish is of fairly
recent origin and the name from a more mundane source - slang for
roughly "any damn thing".
http://dobianchi.com/2008/01/13/the-origins-of-sugo-alla-puttanesca
R
On Jun 19, 5:52=A0pm, Robatoy <[email protected]> wrote:
>
> Conversely, the puttanesca ingredients are not exotic or uncommon
> amongst people with a garden. As far as I know, that dish probably has
> been around for hundreds and hundreds of years under Mamma Rose's
> sauce, Father Pedro sauce, then somebody called it Puttanesca, for
> whatever reason. Same thing with a cream sauce with bacon bits...
> Carbonara!! Looks a lot better on a menu than cream and pieces of
> smoked pig belly.
That's exactly right. Common ingredients. I think the whole
Puttanesca thing is just a naming convention and somewhat standard
recipe. It's ridiculous to believe that people didn't have similar
dishes for ages as the ingredients are all common. It's like that
ridiculous Earl of Sandwich story. In all of the history of baking he
was the first one to figure out to put a piece of meat between a
couple pieces of bread? But he gets the naming convention. Go
figure.
R
On Jun 19, 8:09=A0am, Robatoy <[email protected]> wrote:
> Some say this dish dates back to ancient Naples where the prostitutes
> were vying for the same sailors' money.
> They became very creative and offered package deals. A bath, a meal,
> and some love.
> To help in their 'marketing' approach, they cooked up variations of
> this dish as it is very fragrant and
> as the aroma wafted its way through the alleys it was said to attract
> the customers.
> This is but one of the dozens of stories attached to the origin of
> this food, but who cares, it is wonderful.
>
> Note: those who claim to hate anchovies, relax, the fishy part melts
> away and you just can't find any physical trace of them after cooking.
>
> 7 tablespoons of quality olive oil
> 5-8 nice garlic cloves (I use more)
> 4 oz (or more) canned anchovies. (They WILL disappear)
> one red pepper, cleaned. (I even burn the skin off and often use two
> peppers)
> 1 can of diced tomatoes
> a cup or more kalamata olives.
> a jar of capers, brine and all. (Towards the end, as they tend to fall
> apart)
> a pinch of crushed chillies as desired, not required.
>
> gently saute the garlic in the not too hot olive oil... (I never let
> the garlic change colour much)
> toss in the anchovies and continue sauteing.
> add the strips/chunks/diced red peppers
> after a few minutes, toss the whole can of tomatoes and olives in the
> pan and
> let simmer for 15-20 minutes to reduce to a thick sauce.
> Add the capers and heat for another 5 minutes.
>
> Put a good size dollop of sauce on your spaghetti and toss.
> (Shouldn't need salt, but if it does, this is the time)
>
> and NO CHEESE ALLOWED!!!!
>
> Toss the lefovers together and refrigerate, the dish is awesome
> cold!!!, in fact, Angela prefers it as a salad.
>
> Yesterday's :http://i123.photobucket.com/albums/o290/Robatoy/Puttanesca.j=
pg
>
> Those unfortunate folks who have eaten this dish at my house are now
> all making it at home.
> The recipe is very flexible more garlic, less anchovies, more olives,
> whatever...but NO cheese allowed.
Not too shabby for an ethnic person :-) (Ethnic, of course, being
anything that is not Italian).
The hot dried peperoncini (a.k.a. chiles or diavolilli -- little
devils) ) are compulsory; they are what kept the working girls warm.)
Bitter Kalamata olives are a no-no in Italian cooking. Much better to
use some Italian olives like the dried wrinkly ones.
Luigi
In article RicodJour <[email protected]> wrote:
> I like your version of the story better, but the dish is of fairly
> recent origin and the name from a more mundane source - slang for
> roughly "any damn thing".
The literal translation of "puttan" (without the "esca") from the
Italian is "whore". http://www.babblefish.com/freetranslator.php
Joe
whose Italian mother thought some of my girfriends in my younger days
might qualify for the title.
On Jun 20, 12:43=A0am, Dave <[email protected]> wrote:
> On Sun, 19 Jun 2011 14:52:10 -0700 (PDT), Robatoy
>
> <[email protected]> wrote:
> >BTW, Swing... what is that Texas wine you and Leon talk about? I found
> >a Costco 1/2 hour from me in North Detroit with a large wine
> >selection. I hope it comes this far North.
>
> Call them up or email them.http://www.catchwine.com/wineries/texas/ste_ge=
nevieve_winery/
>
> A quick search on lcbo.ca didn't show anything, but that doesn't
> necessarily mean that there isn't any nearby stores that don't have
> it.
*GASP* a highly recommended Riesling for & 7.99!!!
http://costcowineblog.com/2011/06/15/our-favorite-costco-wines-for-summer.a=
spx
Robatoy wrote:
>BTW, Swing... what is that Texas wine you and Leon talk about? I
>found
>a Costco 1/2 hour from me in North Detroit with a large wine
>selection. I hope it comes this far North.
---------------------------------
The grape and I have an understanding.
Basically we stay away from each other.
On rare ocassions, a bottle of Charles Shaw (2 Buck Chuck, as in
$2/bottle) finds it's way to the table.
Around SoCal, Trader Joes sells it.
Out of state, no idea.
Lew
On Jun 20, 5:47=A0pm, Robatoy <[email protected]> wrote:
> On Jun 20, 4:51=A0pm, RicodJour <[email protected]> wrote:
>
>
>
>
>
>
>
>
>
> > On Jun 20, 3:06=A0pm, Robatoy <[email protected]> wrote:
>
> > > On Jun 20, 1:16=A0pm, RicodJour <[email protected]> wrote:
> > > > On Jun 20, 12:08=A0pm, Robatoy <[email protected]> wrote:
>
> > > > > *GASP* =A0a highly recommended Riesling for & 7.99!!!http://costc=
owineblog.com/2011/06/15/our-favorite-costco-wines-for-su...
>
> > > > I recently had a GASP! moment at Costco. =A0They now carry the Chim=
ay
> > > > Grande Reserve. =A0Before you wine weenies get all hot and bothered=
,
> > > > it's a beer. =A0Actually, it's a BEER! =A09% ABV and it's fookin'
> > > > delicious. =A0Costco has it for $11 per 750 ml bottle and anywhere =
else
> > > > around here that carries it it's $15 - $16.
>
> > > Let me see this again..
>
> > > >Costco has it for $11 per 750 ml bottle and anywhere else
> > > > around here that carries it it's $15 - $16.
>
> > > Is that for a case of 12 or 24? The way it reads is that is the price
> > > of a bottle!! LOL...for BEER!!! LMAO.. You almost had me there.
> > > So what is it, 12 or 24?
>
> > 750 ml is like 25 ounces I think. =A0I thought Canadians understood the
> > metric system. =A0 :)~
>
> > But this begs the question. =A0Is drinking a ten beer event, or do you
> > have a couple or three and call it good? =A0If it's the latter somethin=
g
> > like the Chimay makes a lot of sense, and even in the former case
> > you'd only need half as much Chimay. =A0Assuming that you're drinking a=
n
> > alcoholic beverage for the alcohol content, and not just to appear
> > debonair.
>
> > > > Do they serve Chimay in The Fox & Flagon, or whatever your Irish pu=
b
> > > > is called, or is it all Guinness?
>
> > > I'm not a dark beer fan. I can drink a Guinness but I don't think I
> > > ever ordered one. A Coast Guard buddy drinks it almost exclusively so
> > > I do get one whenever I am over at his house. I have had them on tap
> > > (better) but I don't 'get' it.
> > > I would MUCH rather have an Erdinger Weiss or even just a plain
> > > Grolsch.... and now add Sam Adams Summer Ale to that line-up. (The
> > > Beeradvocate doesn't think much of it, but fukkum, they don't own my
> > > taste buds.) What the beer snobs don't like about Summer Ale, is what
> > > I do like. One guy bitched about the fizz.... I like a little fizz.
> > > That's what I don't like about Guinness, not fun for the tongue, flat=
.
>
> > That's one of the nicest thing about real beers, and not the run of
> > the mill swill that passes for beer. =A0That's about all that stuff is
> > good for - passing it. =A0A good beer is just as complex as a good wine=
,
> > maybe more so. =A0There's a huge amount of craft involved in the
> > making. =A0Wine is all fine and dandy, but its high-faluting ain't-we-
> > special rep is largely due to Euro snobbery and wannabe-Euro snobs.
>
> > Frankly I'm surprised that there's not a _really_ high end in the beer
> > market. =A0People would pay it, same way Starbucks broke the ice with
> > people paying $5 for a cup of coffee.
>
> > > There is a reason why there are thousands of beers, because there are
> > > thousands of palates.
> > > .
> > > >Costco has it for $11 per 750 ml bottle.... ohh, what a laugh I had.=
..
>
> > Really? =A0Why? =A0I think I'm worth it, on occasion, you probably are
> > too. =A0Maybe. =A0;)
>
> > R
>
> Let's see. Average bottle of beer is 355 ml, so you get two+. Average
> ABV is 4.5 so you get 4. 11 Bucks for the same kick as 4 regular
> bottles.
> As I really like my Grolsch, it's a beer that suits me perfectly, I
> will have two or three for under $4.00. It does me fine.
> And it has nothing to do with money. When my BIL was here from Kansas,
> I had no problem dropping a c-note on a bottle of scotch.
> My question is: How good can a beer (Chimay) be? You KNOW I'll damned
> well are going to try one, but it better be awesome for me to take the
> time out and consume the same amount of alcohol of 4 normal beers.
Take the time out...? Hell, it'll save you time and wear and tear on
your bladder.
> What temperature and what kind of glass?
There's a lot more latitude in temperature with good beer. From a
Chimay Grande Reserve neck hang tag that I just happen to have next to
me:
"...making it an ideal thirst quencher when served chilled 10 to 12 C
(50 to 54 F). When served at ambient temperature its full strength is
released and it reveals its richness of both body and soul."
Waxing a bit poetical, but the point is made - drink it how you like
it. I refrigerate it, take it out and let it sit for a while until
anticipation vanquishes patience. As far as the glass...any of the
silicates will do. ;) I do not pretend to have either such a refined
palate nor extensive glassware collection. I drink it in a typical
pint glass.
All this talk of beer. Sigh. Now I have to have a nightcap, and a
nice Ommegang Three Philosophers beckons.
http://beeradvocate.com/beer/profile/42/3457
R
On Jun 20, 8:47=A0pm, Luigi Zanasi <[email protected]> wrote:
> On Jun 20, 1:51=A0pm, RicodJour <[email protected]> wrote:
>
>
>
>
>
>
>
>
>
> > On Jun 20, 3:06=A0pm, Robatoy <[email protected]> wrote:
> > > On Jun 20, 1:16=A0pm, RicodJour <[email protected]> wrote:
> > > > On Jun 20, 12:08=A0pm, Robatoy <[email protected]> wrote:
>
> > > > > *GASP* =A0a highly recommended Riesling for & 7.99!!!http://costc=
owineblog.com/2011/06/15/our-favorite-costco-wines-for-su...
>
> > > > I recently had a GASP! moment at Costco. =A0They now carry the Chim=
ay
> > > > Grande Reserve. =A0Before you wine weenies get all hot and bothered=
,
> > > > it's a beer. =A0Actually, it's a BEER! =A09% ABV and it's fookin'
> > > > delicious. =A0Costco has it for $11 per 750 ml bottle and anywhere =
else
> > > > around here that carries it it's $15 - $16.
>
> > > Let me see this again..
>
> > > >Costco has it for $11 per 750 ml bottle and anywhere else
> > > > around here that carries it it's $15 - $16.
>
> > > Is that for a case of 12 or 24? The way it reads is that is the price
> > > of a bottle!! LOL...for BEER!!! LMAO.. You almost had me there.
> > > So what is it, 12 or 24?
>
> > 750 ml is like 25 ounces I think. =A0I thought Canadians understood the
> > metric system. =A0 :)~
>
> We do understand the metric system: a 750ml bottle of beer is "a
> quart" or "une grosse" in Quebec.
You call 25 ounces a quart? Une grosse should be a liter, no?
> But you still haven't answered Rob's question. Is it for a 12 or a two-
> four?
I'm sorry, I thought I had. The price I mentioned is for one bottle -
it's 750 mls =3D ~25 oz.
I had Keegan's Mother's Milk for the first time the other night at a
local restaurant that just opened up. Great wine list and an even
better beer list. Very highly recommended:
http://beeradvocate.com/beer/profile/6980/62117
R
On Jun 20, 12:03=A0pm, Robatoy <[email protected]> wrote:
>
> No dairy products anywhere near puttanesca. Just isn't done. There are
> tons of recipes that use cheese and cream and stuff but puttanesca
> isn't one of them. It's, it's sacrilege. I was told that in certain
> parts of southern Italy they'll hurt you.
They'll do that anyway. Never go against the family, Fredo.
R
On Jun 20, 12:43=A0am, Dave <[email protected]> wrote:
> On Sun, 19 Jun 2011 14:52:10 -0700 (PDT), Robatoy
>
> <[email protected]> wrote:
> >BTW, Swing... what is that Texas wine you and Leon talk about? I found
> >a Costco 1/2 hour from me in North Detroit with a large wine
> >selection. I hope it comes this far North.
>
> Call them up or email them.http://www.catchwine.com/wineries/texas/ste_ge=
nevieve_winery/
>
> A quick search on lcbo.ca didn't show anything, but that doesn't
> necessarily mean that there isn't any nearby stores that don't have
> it.
Nope, doesn't get up this far North. Something about some contractor
buddies in Houston that keep buying it all...<smirk>
On Jun 19, 3:55=A0pm, RicodJour <[email protected]> wrote:
> On Jun 19, 11:09=A0am, Robatoy <[email protected]> wrote:
>
>
>
> > Some say this dish dates back to ancient Naples where the prostitutes
> > were vying for the same sailors' money.
> > They became very creative and offered package deals. A bath, a meal,
> > and some love.
> > To help in their 'marketing' approach, they cooked up variations of
> > this dish as it is very fragrant and
> > as the aroma wafted its way through the alleys it was said to attract
> > the customers.
> > This is but one of the dozens of stories attached to the origin of
> > this food, but who cares, it is wonderful.
>
> I like your version of the story better, but the dish is of fairly
> recent origin and the name from a more mundane source - slang for
> roughly "any damn thing".
>
> http://dobianchi.com/2008/01/13/the-origins-of-sugo-alla-puttanesca
>
> R
You're right, I like my version better too.
On Jun 20, 12:08=A0pm, Robatoy <[email protected]> wrote:
>
> *GASP* =A0a highly recommended Riesling for & 7.99!!!http://costcowineblo=
g.com/2011/06/15/our-favorite-costco-wines-for-su...
I recently had a GASP! moment at Costco. They now carry the Chimay
Grande Reserve. Before you wine weenies get all hot and bothered,
it's a beer. Actually, it's a BEER! 9% ABV and it's fookin'
delicious. Costco has it for $11 per 750 ml bottle and anywhere else
around here that carries it it's $15 - $16.
http://beeradvocate.com/beer/profile/215/2512
I like this review:
"Love this beer. Always a good introductory beer to give people who
have yet to try the Belgian Strong Dark Ale style. What I love most
about this beer is the feeling in the belly afterward. It is the drink
equivalent of a comfort food meal like ribs on the bbq along with some
garlic mashed potatoes."
Do they serve Chimay in The Fox & Flagon, or whatever your Irish pub
is called, or is it all Guinness?
R
On Jun 20, 9:30=A0pm, RicodJour <[email protected]> wrote:
> On Jun 20, 8:47=A0pm, Luigi Zanasi <[email protected]> wrote:
>
>
>
>
>
> > On Jun 20, 1:51=A0pm, RicodJour <[email protected]> wrote:
>
> > > On Jun 20, 3:06=A0pm, Robatoy <[email protected]> wrote:
> > > > On Jun 20, 1:16=A0pm, RicodJour <[email protected]> wrote:
> > > > > On Jun 20, 12:08=A0pm, Robatoy <[email protected]> wrote:
>
> > > > > > *GASP* =A0a highly recommended Riesling for & 7.99!!!http://cos=
tcowineblog.com/2011/06/15/our-favorite-costco-wines-for-su...
>
> > > > > I recently had a GASP! moment at Costco. =A0They now carry the Ch=
imay
> > > > > Grande Reserve. =A0Before you wine weenies get all hot and bother=
ed,
> > > > > it's a beer. =A0Actually, it's a BEER! =A09% ABV and it's fookin'
> > > > > delicious. =A0Costco has it for $11 per 750 ml bottle and anywher=
e else
> > > > > around here that carries it it's $15 - $16.
>
> > > > Let me see this again..
>
> > > > >Costco has it for $11 per 750 ml bottle and anywhere else
> > > > > around here that carries it it's $15 - $16.
>
> > > > Is that for a case of 12 or 24? The way it reads is that is the pri=
ce
> > > > of a bottle!! LOL...for BEER!!! LMAO.. You almost had me there.
> > > > So what is it, 12 or 24?
>
> > > 750 ml is like 25 ounces I think. =A0I thought Canadians understood t=
he
> > > metric system. =A0 :)~
>
> > We do understand the metric system: a 750ml bottle of beer is "a
> > quart" or "une grosse" in Quebec.
>
> You call 25 ounces a quart? =A0Une grosse should be a liter, no?
Actually a Molson quart or une grosse Mol used to be 22 ounces or so,
IIRC. But now, with all the fancy artisanal brews in Quebec, some are
actually one real quart (1.14 litres or 40 ounces, a.k.a a forty-
pounder usually applied to hard stuff like rye).
>
> > But you still haven't answered Rob's question. Is it for a 12 or a two-
> > four?
>
> I'm sorry, I thought I had. =A0The price I mentioned is for one bottle -
> it's 750 mls =3D ~25 oz.
We were just pulling your leg a bit. :-)
> I had Keegan's Mother's Milk for the first time the other night at a
> local restaurant that just opened up. =A0Great wine list and an even
> better beer list. =A0Very highly recommended:http://beeradvocate.com/beer=
/profile/6980/62117
One of these days, I will get into all these fancy beers. All we get
the regular dishwater that's like making love in a canoe. Luckily, we
do have a really good award-winning local brewery: Yukon brewery--beer
worth freezing for. http://yukonbeer.com/. Buy lots of it, I'm a
shareholder.
Luigi
"The modern conservative is engaged in one of man's oldest exercises
in moral philosophy, that is the search for a superior moral
justification for selfishness."
On Jun 20, 4:51=A0pm, RicodJour <[email protected]> wrote:
> On Jun 20, 3:06=A0pm, Robatoy <[email protected]> wrote:
>
>
>
>
>
> > On Jun 20, 1:16=A0pm, RicodJour <[email protected]> wrote:
> > > On Jun 20, 12:08=A0pm, Robatoy <[email protected]> wrote:
>
> > > > *GASP* =A0a highly recommended Riesling for & 7.99!!!http://costcow=
ineblog.com/2011/06/15/our-favorite-costco-wines-for-su...
>
> > > I recently had a GASP! moment at Costco. =A0They now carry the Chimay
> > > Grande Reserve. =A0Before you wine weenies get all hot and bothered,
> > > it's a beer. =A0Actually, it's a BEER! =A09% ABV and it's fookin'
> > > delicious. =A0Costco has it for $11 per 750 ml bottle and anywhere el=
se
> > > around here that carries it it's $15 - $16.
>
> > Let me see this again..
>
> > >Costco has it for $11 per 750 ml bottle and anywhere else
> > > around here that carries it it's $15 - $16.
>
> > Is that for a case of 12 or 24? The way it reads is that is the price
> > of a bottle!! LOL...for BEER!!! LMAO.. You almost had me there.
> > So what is it, 12 or 24?
>
> 750 ml is like 25 ounces I think. =A0I thought Canadians understood the
> metric system. =A0 :)~
>
> But this begs the question. =A0Is drinking a ten beer event, or do you
> have a couple or three and call it good? =A0If it's the latter something
> like the Chimay makes a lot of sense, and even in the former case
> you'd only need half as much Chimay. =A0Assuming that you're drinking an
> alcoholic beverage for the alcohol content, and not just to appear
> debonair.
>
> > > Do they serve Chimay in The Fox & Flagon, or whatever your Irish pub
> > > is called, or is it all Guinness?
>
> > I'm not a dark beer fan. I can drink a Guinness but I don't think I
> > ever ordered one. A Coast Guard buddy drinks it almost exclusively so
> > I do get one whenever I am over at his house. I have had them on tap
> > (better) but I don't 'get' it.
> > I would MUCH rather have an Erdinger Weiss or even just a plain
> > Grolsch.... and now add Sam Adams Summer Ale to that line-up. (The
> > Beeradvocate doesn't think much of it, but fukkum, they don't own my
> > taste buds.) What the beer snobs don't like about Summer Ale, is what
> > I do like. One guy bitched about the fizz.... I like a little fizz.
> > That's what I don't like about Guinness, not fun for the tongue, flat.
>
> That's one of the nicest thing about real beers, and not the run of
> the mill swill that passes for beer. =A0That's about all that stuff is
> good for - passing it. =A0A good beer is just as complex as a good wine,
> maybe more so. =A0There's a huge amount of craft involved in the
> making. =A0Wine is all fine and dandy, but its high-faluting ain't-we-
> special rep is largely due to Euro snobbery and wannabe-Euro snobs.
>
> Frankly I'm surprised that there's not a _really_ high end in the beer
> market. =A0People would pay it, same way Starbucks broke the ice with
> people paying $5 for a cup of coffee.
>
> > There is a reason why there are thousands of beers, because there are
> > thousands of palates.
> > .
> > >Costco has it for $11 per 750 ml bottle.... ohh, what a laugh I had...
>
> Really? =A0Why? =A0I think I'm worth it, on occasion, you probably are
> too. =A0Maybe. =A0;)
>
> R
Let's see. Average bottle of beer is 355 ml, so you get two+. Average
ABV is 4.5 so you get 4. 11 Bucks for the same kick as 4 regular
bottles.
As I really like my Grolsch, it's a beer that suits me perfectly, I
will have two or three for under $4.00. It does me fine.
And it has nothing to do with money. When my BIL was here from Kansas,
I had no problem dropping a c-note on a bottle of scotch.
My question is: How good can a beer (Chimay) be? You KNOW I'll damned
well are going to try one, but it better be awesome for me to take the
time out and consume the same amount of alcohol of 4 normal beers.
What temperature and what kind of glass?
On 6/19/2011 3:05 PM, Robatoy wrote:
> On Jun 19, 3:55 pm, RicodJour<[email protected]> wrote:
>> On Jun 19, 11:09 am, Robatoy<[email protected]> wrote:
>>
>>
>>
>>> Some say this dish dates back to ancient Naples where the prostitutes
>>> were vying for the same sailors' money.
>>> They became very creative and offered package deals. A bath, a meal,
>>> and some love.
>>> To help in their 'marketing' approach, they cooked up variations of
>>> this dish as it is very fragrant and
>>> as the aroma wafted its way through the alleys it was said to attract
>>> the customers.
>>> This is but one of the dozens of stories attached to the origin of
>>> this food, but who cares, it is wonderful.
>>
>> I like your version of the story better, but the dish is of fairly
>> recent origin and the name from a more mundane source - slang for
>> roughly "any damn thing".
>>
>> http://dobianchi.com/2008/01/13/the-origins-of-sugo-alla-puttanesca
>>
>> R
>
> You're right, I like my version better too.
As always, being convinced that you've found the truth by Googling ain't
necessarily so ... you may be leaving something out:
This from the same blog, but more recent:
http://dobianchi.com/?s=puttanesca
--
www.e-woodshop.net
Last update: 4/15/2010
KarlC@ (the obvious)
On Jun 19, 1:07=A0pm, Luigi Zanasi <[email protected]> wrote:
> On Jun 19, 8:09=A0am, Robatoy <[email protected]> wrote:
>
>
>
>
>
> > Some say this dish dates back to ancient Naples where the prostitutes
> > were vying for the same sailors' money.
> > They became very creative and offered package deals. A bath, a meal,
> > and some love.
> > To help in their 'marketing' approach, they cooked up variations of
> > this dish as it is very fragrant and
> > as the aroma wafted its way through the alleys it was said to attract
> > the customers.
> > This is but one of the dozens of stories attached to the origin of
> > this food, but who cares, it is wonderful.
>
> > Note: those who claim to hate anchovies, relax, the fishy part melts
> > away and you just can't find any physical trace of them after cooking.
>
> > 7 tablespoons of quality olive oil
> > 5-8 nice garlic cloves (I use more)
> > 4 oz (or more) canned anchovies. (They WILL disappear)
> > one red pepper, cleaned. (I even burn the skin off and often use two
> > peppers)
> > 1 can of diced tomatoes
> > a cup or more kalamata olives.
> > a jar of capers, brine and all. (Towards the end, as they tend to fall
> > apart)
> > a pinch of crushed chillies as desired, not required.
>
> > gently saute the garlic in the not too hot olive oil... (I never let
> > the garlic change colour much)
> > toss in the anchovies and continue sauteing.
> > add the strips/chunks/diced red peppers
> > after a few minutes, toss the whole can of tomatoes and olives in the
> > pan and
> > let simmer for 15-20 minutes to reduce to a thick sauce.
> > Add the capers and heat for another 5 minutes.
>
> > Put a good size dollop of sauce on your spaghetti and toss.
> > (Shouldn't need salt, but if it does, this is the time)
>
> > and NO CHEESE ALLOWED!!!!
>
> > Toss the lefovers together and refrigerate, the dish is awesome
> > cold!!!, in fact, Angela prefers it as a salad.
>
> > Yesterday's :http://i123.photobucket.com/albums/o290/Robatoy/Puttanesca=
.jpg
>
> > Those unfortunate folks who have eaten this dish at my house are now
> > all making it at home.
> > The recipe is very flexible more garlic, less anchovies, more olives,
> > whatever...but NO cheese allowed.
>
> Not too shabby for an ethnic person :-) =A0(Ethnic, of course, being
> anything that is not Italian).
>
> The hot dried peperoncini (a.k.a. chiles or diavolilli -- little
> devils) ) are compulsory; they are what kept the working girls warm.)
>
> Bitter Kalamata olives are a no-no in Italian cooking. Much better to
> use some Italian olives like the dried wrinkly ones.
>
> Luigi
Duly noted, shall implement suggestion next time I make it. I don't
find the kalamata bitter, but wtf do I know from olives. Thanks for
the suggestion though.
On Jun 19, 6:37=A0pm, Swingman <[email protected]> wrote:
> On 6/19/2011 4:52 PM, Robatoy wrote:
>
> > BTW, Swing... what is that Texas wine you and Leon talk about? I found
> > a Costco 1/2 hour from me in North Detroit with a large wine
> > selection.
> > I hope it comes this far North.
>
> Sometimes seen as "Texas Red" at Sam's and other discount places, it is
> also labeled Ste. Genevieve "Red" ... most of the chain grocery stores
> around here carry it, but I've never seen it out of state.
>
> Very similar to an inexpensive, everyday "table wine" drunk all over
> Europe, nothing special, just a good, affordable blend of Texas grapes
> from the vineyards in Ft Stockton, TX.
>
> A self styled wine connoisseur asshat will pan it all day long, but try
> it and make up your own mind.
>
> Once, in the past six years I've been buying it, there was a fizzy batch
> that escaped the winery, but other than that one batch, it has been of
> consistent quality.
>
> Here ya go, just happen to have a bottle sitting around:
>
> http://www.e-woodshop.net/images/SteG_Red.jpg
>
> ;)
>
> --www.e-woodshop.net
> Last update: 4/15/2010
> KarlC@ (the obvious)
Thankee! If they don't have that one, we'll try to find another, what
we call, 'functional' wine.
Ever since a $6.00 Niagara wine whooped a 30 dollar french wine in a
blind taste test, I have un-wine-snobbed myself.
So much of that hype is marketing (altough not all).
Maybe a Chateau Chunder Walla Walla. A nice Australian fighting wine.
On Jun 19, 9:00=A0pm, RicodJour <[email protected]> wrote:
> On Jun 19, 5:52=A0pm, Robatoy <[email protected]> wrote:
>
>
>
> > Conversely, the puttanesca ingredients are not exotic or uncommon
> > amongst people with a garden. As far as I know, that dish probably has
> > been around for hundreds and hundreds of years under Mamma Rose's
> > sauce, Father Pedro sauce, then somebody called it Puttanesca, for
> > whatever reason. Same thing with a cream sauce with bacon bits...
> > Carbonara!! Looks a lot better on a menu than cream and pieces of
> > smoked pig belly.
>
> That's exactly right. =A0Common ingredients. =A0I think the whole
> Puttanesca thing is just a naming convention and somewhat standard
> recipe. =A0It's ridiculous to believe that people didn't have similar
> dishes for ages as the ingredients are all common. =A0It's like that
> ridiculous Earl of Sandwich story. =A0In all of the history of baking he
> was the first one to figure out to put a piece of meat between a
> couple pieces of bread? =A0But he gets the naming convention. =A0Go
> figure.
>
> R
WERE the French really the first to ever deep fry a julienned potato?
NO waffles before a Belgian made one?
On Jun 20, 1:16=A0pm, RicodJour <[email protected]> wrote:
> On Jun 20, 12:08=A0pm, Robatoy <[email protected]> wrote:
>
>
>
> > *GASP* =A0a highly recommended Riesling for & 7.99!!!http://costcowineb=
log.com/2011/06/15/our-favorite-costco-wines-for-su...
>
> I recently had a GASP! moment at Costco. =A0They now carry the Chimay
> Grande Reserve. =A0Before you wine weenies get all hot and bothered,
> it's a beer. =A0Actually, it's a BEER! =A09% ABV and it's fookin'
> delicious. =A0Costco has it for $11 per 750 ml bottle and anywhere else
> around here that carries it it's $15 - $16.
>
Let me see this again..
>Costco has it for $11 per 750 ml bottle and anywhere else
> around here that carries it it's $15 - $16.
Is that for a case of 12 or 24? The way it reads is that is the price
of a bottle!! LOL...for BEER!!! LMAO.. You almost had me there.
So what is it, 12 or 24?
>
> Do they serve Chimay in The Fox & Flagon, or whatever your Irish pub
> is called, or is it all Guinness?
>
I'm not a dark beer fan. I can drink a Guinness but I don't think I
ever ordered one. A Coast Guard buddy drinks it almost exclusively so
I do get one whenever I am over at his house. I have had them on tap
(better) but I don't 'get' it.
I would MUCH rather have an Erdinger Weiss or even just a plain
Grolsch.... and now add Sam Adams Summer Ale to that line-up. (The
Beeradvocate doesn't think much of it, but fukkum, they don't own my
taste buds.) What the beer snobs don't like about Summer Ale, is what
I do like. One guy bitched about the fizz.... I like a little fizz.
That's what I don't like about Guinness, not fun for the tongue, flat.
There is a reason why there are thousands of beers, because there are
thousands of palates.
.
.
.
.
>Costco has it for $11 per 750 ml bottle.... ohh, what a laugh I had...
On Jun 20, 3:06=A0pm, Robatoy <[email protected]> wrote:
> On Jun 20, 1:16=A0pm, RicodJour <[email protected]> wrote:
> > On Jun 20, 12:08=A0pm, Robatoy <[email protected]> wrote:
>
> > > *GASP* =A0a highly recommended Riesling for & 7.99!!!http://costcowin=
eblog.com/2011/06/15/our-favorite-costco-wines-for-su...
>
> > I recently had a GASP! moment at Costco. =A0They now carry the Chimay
> > Grande Reserve. =A0Before you wine weenies get all hot and bothered,
> > it's a beer. =A0Actually, it's a BEER! =A09% ABV and it's fookin'
> > delicious. =A0Costco has it for $11 per 750 ml bottle and anywhere else
> > around here that carries it it's $15 - $16.
>
> Let me see this again..
>
> >Costco has it for $11 per 750 ml bottle and anywhere else
> > around here that carries it it's $15 - $16.
>
> Is that for a case of 12 or 24? The way it reads is that is the price
> of a bottle!! LOL...for BEER!!! LMAO.. You almost had me there.
> So what is it, 12 or 24?
750 ml is like 25 ounces I think. I thought Canadians understood the
metric system. :)~
But this begs the question. Is drinking a ten beer event, or do you
have a couple or three and call it good? If it's the latter something
like the Chimay makes a lot of sense, and even in the former case
you'd only need half as much Chimay. Assuming that you're drinking an
alcoholic beverage for the alcohol content, and not just to appear
debonair.
> > Do they serve Chimay in The Fox & Flagon, or whatever your Irish pub
> > is called, or is it all Guinness?
>
> I'm not a dark beer fan. I can drink a Guinness but I don't think I
> ever ordered one. A Coast Guard buddy drinks it almost exclusively so
> I do get one whenever I am over at his house. I have had them on tap
> (better) but I don't 'get' it.
> I would MUCH rather have an Erdinger Weiss or even just a plain
> Grolsch.... and now add Sam Adams Summer Ale to that line-up. (The
> Beeradvocate doesn't think much of it, but fukkum, they don't own my
> taste buds.) What the beer snobs don't like about Summer Ale, is what
> I do like. One guy bitched about the fizz.... I like a little fizz.
> That's what I don't like about Guinness, not fun for the tongue, flat.
That's one of the nicest thing about real beers, and not the run of
the mill swill that passes for beer. That's about all that stuff is
good for - passing it. A good beer is just as complex as a good wine,
maybe more so. There's a huge amount of craft involved in the
making. Wine is all fine and dandy, but its high-faluting ain't-we-
special rep is largely due to Euro snobbery and wannabe-Euro snobs.
Frankly I'm surprised that there's not a _really_ high end in the beer
market. People would pay it, same way Starbucks broke the ice with
people paying $5 for a cup of coffee.
> There is a reason why there are thousands of beers, because there are
> thousands of palates.
> .
> >Costco has it for $11 per 750 ml bottle.... ohh, what a laugh I had...
Really? Why? I think I'm worth it, on occasion, you probably are
too. Maybe. ;)
R
On Sun, 19 Jun 2011 14:52:10 -0700 (PDT), Robatoy
<[email protected]> wrote:
>BTW, Swing... what is that Texas wine you and Leon talk about? I found
>a Costco 1/2 hour from me in North Detroit with a large wine
>selection. I hope it comes this far North.
Call them up or email them.
http://www.catchwine.com/wineries/texas/ste_genevieve_winery/
A quick search on lcbo.ca didn't show anything, but that doesn't
necessarily mean that there isn't any nearby stores that don't have
it.
On 6/19/2011 10:09 AM, Robatoy wrote:
> Some say this dish dates back to ancient Naples where the prostitutes
> were vying for the same sailors' money.
> They became very creative and offered package deals. A bath, a meal,
> and some love.
> To help in their 'marketing' approach, they cooked up variations of
> this dish as it is very fragrant and
> as the aroma wafted its way through the alleys it was said to attract
> the customers.
> This is but one of the dozens of stories attached to the origin of
> this food, but who cares, it is wonderful.
>
> Note: those who claim to hate anchovies, relax, the fishy part melts
> away and you just can't find any physical trace of them after cooking.
>
> 7 tablespoons of quality olive oil
> 5-8 nice garlic cloves (I use more)
> 4 oz (or more) canned anchovies. (They WILL disappear)
> one red pepper, cleaned. (I even burn the skin off and often use two
> peppers)
> 1 can of diced tomatoes
> a cup or more kalamata olives.
> a jar of capers, brine and all. (Towards the end, as they tend to fall
> apart)
> a pinch of crushed chillies as desired, not required.
>
> gently saute the garlic in the not too hot olive oil... (I never let
> the garlic change colour much)
> toss in the anchovies and continue sauteing.
> add the strips/chunks/diced red peppers
> after a few minutes, toss the whole can of tomatoes and olives in the
> pan and
> let simmer for 15-20 minutes to reduce to a thick sauce.
> Add the capers and heat for another 5 minutes.
>
> Put a good size dollop of sauce on your spaghetti and toss.
> (Shouldn't need salt, but if it does, this is the time)
>
> and NO CHEESE ALLOWED!!!!
>
> Toss the lefovers together and refrigerate, the dish is awesome
> cold!!!, in fact, Angela prefers it as a salad.
>
> Yesterday's :
> http://i123.photobucket.com/albums/o290/Robatoy/Puttanesca.jpg
>
> Those unfortunate folks who have eaten this dish at my house are now
> all making it at home.
> The recipe is very flexible more garlic, less anchovies, more olives,
> whatever...but NO cheese allowed.
Aptly named, considering the lineage, AAMOF, appears there might be a
coonass in the woodpile somewhere down the line.
Your recipe is now residing in my recipe folder ... thanks!!
--
www.e-woodshop.net
Last update: 4/15/2010
KarlC@ (the obvious)
On Sun, 19 Jun 2011 08:09:47 -0700, Robatoy wrote:
<snip>
> Yesterday's :
> http://i123.photobucket.com/albums/o290/Robatoy/Puttanesca.jpg
>
> Those unfortunate folks who have eaten this dish at my house are now all
> making it at home.
> The recipe is very flexible more garlic, less anchovies, more olives,
> whatever...but NO cheese allowed.
Sounds good.
I think I'll try this with spaghetti squash, I have several that need
eating and I can't eat pasta anyway, the sauce should be bold enough
to do the squash justice.
basilisk
--
A wink is as good as a nod to a blind horse
On 6/19/2011 4:52 PM, Robatoy wrote:
> BTW, Swing... what is that Texas wine you and Leon talk about? I found
> a Costco 1/2 hour from me in North Detroit with a large wine
> selection.
> I hope it comes this far North.
Sometimes seen as "Texas Red" at Sam's and other discount places, it is
also labeled Ste. Genevieve "Red" ... most of the chain grocery stores
around here carry it, but I've never seen it out of state.
Very similar to an inexpensive, everyday "table wine" drunk all over
Europe, nothing special, just a good, affordable blend of Texas grapes
from the vineyards in Ft Stockton, TX.
A self styled wine connoisseur asshat will pan it all day long, but try
it and make up your own mind.
Once, in the past six years I've been buying it, there was a fizzy batch
that escaped the winery, but other than that one batch, it has been of
consistent quality.
Here ya go, just happen to have a bottle sitting around:
http://www.e-woodshop.net/images/SteG_Red.jpg
;)
--
www.e-woodshop.net
Last update: 4/15/2010
KarlC@ (the obvious)