AlexandraCarlyle Member

No, astonishingly. No garlic. It is also considered (by some purists) utter sacrilege to add grated parmesan cheese. I shall magnanimously leave it to my gentle readers to decide for themselves, if such additions are relevant or required, to an already-perfect dish.... ;)

@bisky, whereabouts in Northern Italy? My family hails from Lombardia round Lago Maggiore...

Il rinascimento means 're-birth' so they weren't so much re-inventing the wheel as improving on the design. Perspective came into being! The circle became the orb! @bisky, marvellous post, thank you so much! Grazie mille!! ((abbraccio!))

Better look up the etymology before you go down that street. [/quote] Yah, I know.... hence the inaudible rant....!

To keep the thread on topic, the Cabbage Patch has a great restaurant and they also serve excellent coffee. *Ahem!*

I'd actually love to go see that game... I'm hoping it might be televised, because although my folks used to live in Twickenham (seriously - just down the road from the Twickenham Rugby Ground!) I now live over 200 miles away. Bit of a trek for one game.... (Once a year, the ground would be hired by Jehovah's Witnesses and…

And THAT'S another THING!! Football! Let me inform you... *tears off on a complete rant on whether it's rugby, football and the difference between football and soccer....!*

@BrownsFan19 you're a disgrace to the nation and I hereby excommunicate you forthwith! Oh, the shame!! (I'm kidding. ;) )

let me know whether you make it, and how you get on! ;) ETA: Sorry about the typos: I was writing too quickly - as I can't now edit the post, here is the method, corrected.... Put the oil in the pan, heat through, and add the pancetta/chunky bacon/diced smoked pork belly. Frazzle until well browned, then add all the…

I would NEVER dare to presume to call ANY American 'classless'. It would be a gauntlet-insult to do so, and I would never sink so low. (Although my thoughts regarding some, are my own! ;) ) And as for the bunless burger.... I tend to mix almond meal and ground chia/flax seeds with madly-beaten eggs, season and fry in 2…

Well bless you for that. I was fully expecting some of my FATP* to tear me a new one. I should know better.... everyone on here is really nice! :D (*Friends Across The Pond)

The other thing to add is that simply because Italians use it, doesn't justify the extreme creativity... there are people from all walks of life who don't like their country's speciality dishes, or some specific things.... my Italian cousin (who is not low-carb or carb-free) dislikes pasta... my British neighbour won't eat…

Si, ma non vuol dire che e universalmente popolare.... e i Baristi sono sempre incavolati! :D I think their main 'lament' is 'se non e rotto, non aggiustarlo!"

It's open house, any time, you would be most welcome! <3 @traceyann1214 I have posted it above, so feel free to give it a try - ! :)

You'll have to forgive me; I'm one of these die-hard Italian women that simply CANNOT understand the attraction of all these convoluted, corrupted and frankly, over-made, over-blown (in my opinion) disgusting embellished so-called 'coffees' that are available through these outlets. If I want a coffee, I just want a coffee.…

@stephmush I honestly know how hard this can be; it's not only adapting to a new lifestyle, it's also getting rid of past (bad) habits, so it's a learning curve - a process of adjustment, for the better. But nobody ever said it was going to be easy, and it's harder for some than for others. So really, good for you and pat…

I honestly didn't think that needed saying... I mean...it's a given.... right?? Incidentally, many Italians from the Northern regions, 'bless' the meal by adding a forkful of spaghetti to a little red wine and eating it before the meal. No sauce, just freshly-drained pasta, in case anyone was wondering. I think it's a…

I hate to tell you @Anon2018 but you have two choices: Either eat the carbs and modify intake for the remainder of the day/week - or give up the recipe. Occasionally, there are just some things that can't or won't be changed.

:D ok, ok.... Really tho' I don't like to blindly assume.... :) 1 finely-chopped onion 2 good sticks celery, finely chopped. 1 med. carrot, peeled, finely chopped (These 3 veg are known in Italy as 'la Trinità'). 200g finely diced pancetta or chunky streaky bacon or diced smoked pork belly. 500g good-quality medium-ground…

From the linked article (not all of which I totally agree with, btw....): This is frankly ridiculous. My grandmother used to use unlaid eggs from her hens all the time. If you have layers, and you decide to take one to eat it as a meat dish, it's going to have unlaid eggs inside. This will actually mostly be yolk. The…

Gonna add a little bit of Italian savvy here for anyone who's interested: Bolonaise sauce doesn't exist in Italy. More specifically, no Italian in Italy, calls a minced beef and tomato sauce, 'Bolonaise' A tomato-based richly-flavoured sauce, containing a meat, of any type and cut (except fish) is called a Ragu (Rag-oo).…

@PrimalForLife , you're not alone. I got hanged, drawn and quartered on "the Dark Side" before being rescued by a Knight in Shining Armour aka @RalfLott. Welcome. I hope you'll find something useful here. Correction: I know you will!

@acamperunbound, Found this for you. Just Googled 'Carbs in raw and cooked vegetables' and Voila!

But yes. Definitely cook bacon, no matter what. Unless it's salame or prosciutto, uncooked bacon is definitely a no-no . Which I originally thought is what this thread was about.

I think we maybe didn't count just how much junk and crappoola we used to buy, and it seemed totally normal. Now we're focused on eliminating specific ingredients, and eating more of the better ones, I would like to bet, ALL things considered - that it probably adds up to more or less the same. The hidden benefits though,…

@Steph-Maks, do you actually have any idea how cool you really are? Seriously. Freakin' awesome.

I have 2 growing..... o:)

That would probably do me, if I could pick at it during the day.... sadly work-shift hours prevent self-dietary-Government, and I have to break for meals when they say so, not when it would be ideal for me (Not blaming them, it is what it is when you work for a large branch, with lots of colleagues). I tend to have one…

Great point, @River_Goddess ! To be sure, eating this way - natural foods, fresh ingredients, home-made-from-scratch meals - is more expensive on paper, but what isn't so obvious is the hidden profit - you need to eat less, by way of junk, you get more energy, better health and fewer hunger pangs than before. If anything,…

Looooove Sashimi. And - Smoked loin of haddock fried gently in butter, and then once cooked, remove, keep warm, and in the meantime, heat a little cream in the same pan, and warm through, and squeeze a drop of lemon juice in at the last moment. Pour onto the haddock. We love to eat this with my gratin of spiralized carrots…