What's For Dinner Tonight?

KLITE said:

I have had good italian ham before dont get me wrong but it can NEVER HAVE the same quality of iberian ham for 2 reasons, breed and feed which are pretty much exclusive to the region. Moreover we go as far as having specific rules and regulamentations for regional denomination of gastronimical products. Thats why i will be a dick when it comes to discussing ham quality. We have always made the best partly due to natural endowment and if you wanna make the best you will simply have to copy period. I personally find most italian ham not fattty enough.

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Dude, are you serious? Wow. Hate to call you out but you certainly made yourself sound pretty ethnocentric and clueless about the countries around you when you made your above statement. Much of Europe does not have the same rules you mentioned above, but unfortunately you mentioned Italy, who happens to be one of the forerunners in the wine/food regulations. Take the "italian ham" you mentioned above, or more notably Prosciutto di Parma. Perhaps you could have sounded like you knew what you were talking about if you were talking about things others don't know anything about but unfortunately when it comes to food, several of us on here are classically trained chefs.

Following is an excerpt from a famous court case in Italy where someone has been selling parma ham without the proper identifying codes:

CONSORZIO DEL PROSCIUTTO DI PARMA

(APPELLANTS)

v.

ASDA STORES LIMITED AND OTHERS

(RESPONDENTS)

ON 8 FEBRUARY 2001



Prosciutto di Parma, or Parma ham, has been made in the Parma area from pigs reared in northern and central Italy since Etruscan times. It is famous throughout the world. It is made according to traditional methods and standards. The name "Prosciutto di Parma", signifying ham from the Parma area, is a "protected designation of origin" (PDO) under European Community legislation, which I shall later have to analyse in some detail. The outward guarantee of the authenticity of the product is the brand mark in the form of a five pointed coronet (the "corona ducale") symbolising the ancient Grand Duchy of Parma. By Italian law this has to appear upon the product in whatever form it is sold to the customer. If he buys a complete ham, or slices cut from a ham in the shop, it must appear branded upon the ham itself. If he buys pre-packaged pieces or slices, it must appear stamped upon the package. The authority which under Italian law enforces compliance by producers with the required methods and standards of manufacture and also protects the name and mark against misuse by others is the "Consorzio del Prosciutto di Parma" or Parma Ham Association ("the Association"). It has a system of inspection, which includes supervision of the application of the corona ducale brand on hams and packaging.

Sorry to call you out dude, no disrespect meant, but you started the name calling above. It's definitely a matter of opinion which ham the world prefers, and I'm not arguing that fact. I'm just arguing the fact that you made Spain the only country that regulates their products.... Which is a complete falsity.

tip top toker said:

Then you have simply not had the top stuff from Italy. I have no bias on this matter at all, I have had the best hams europe produces and Italians can make stuff of an equal quality. Sorry. The environment, breed, and feed do not make something the best, they make it unique. Unique does not mean best.

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My Father was a foodie. We had imported boxes of food from all over the place in the house. Currently I'm buying / eating a lot of imported salami.

I'm partial to a bit of Mortadella, Parma and other salamis but there's no disputing why I choose yellow skin/corn fed chicken for example over the other cheaper stuff. Italian ham is good and some of their cheeses are the best but there is no compromising on quality when it comes to jabugo followed by Serrano. This is plain to see when you go to the Italian delis out here. I also believe the best olives come from Andulicia where my Venezuelan friends worked.
Klite speak from experience. He's lived in several countries and speaks 5 languages. Don't you dear? Lol

lahadaextranjera said:

Klite speak from experience. He's lived in several countries and speaks 5 languages. Don't you dear? Lol

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But he doesn't know that "regulamentations" isn't a word somehow.

And on this I bow out. I like klite a lot but he seems biased unnecessarily tonight.

bu$hleaguer said:

But he doesn't know that "regulamentations" isn't a word somehow.

And on this I bow out. I like klite a lot but he seems biased unnecessarily tonight.

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Lol! That's because when you speak so many languages it gets confusing.
I think he talks with misunderstood passion. He regretted and apologised for flying off the handle. Usually he's really chilled. Maybe the bho ran out!

Yeah, I'm sorry too! I love me some klite. Hugs and MDMA all around.

I'm just arguing the fact that you made Spain the only country that regulates their products.... Which is a complete falsity

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I never said that, where did i say spain was the only country? I know for a fact portugal and france do too with cheese and wine, in spain however many regions produce ham.
And the name calling was about wine not ham get your facts striahgt man, and apology was accepted and with unfounded offense.
I do not care whether or not youre a trained chef when it comes to quality, the extremadura region of spain makes the highest quality cured ham period, its a matter of preference whether or not people prefer inferior quality ham i dont care, it might be more to their for different people i guess.
And yes i am ethnocentric lol but i do have a clue about the countries around me ive visited them and lived in two.do really you think french are drinking italian wine and spanish eating italian ham lol how about portuguese drinking spanish wine lool thatd be the fucking day mate! Im southern eurpean well always say our shit is better than other countries.

But he doesn't know that "regulamentations" isn't a word somehow

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Try speaking the fifth and last language youve leanred and not make up some words in some of the others you know.
I like you too btw

Yeah who'd have thought such a simple thing could cause such bother. My lady has become some sort of CSI type investigator about it, she can spot a plate that's had its contents de-gravy'd....

I'm with tip top, no cornflour ever! Lol.

If you make your gravy with onions, then blitz it, it get's so super thick! But fuk it, I'll confess to using cornflour a plenty. Why not? I used a bit as a substitute in my banana bread the other day and I thought it made it a lot lighter as well. And fuk it, I'll also use flour fried over some onions to thicken a sauce. 3 days to make a gravy, ffs, TTT, I'd be dead from starvation waiting for that.

to each man his own D! it's just a time save really imo. you should try getting some soy lecithin powder D, i made pistachio choc brownies a little while back and they had risen better than most of my cakes.

just had a call from the missus, going berserk. mouth's on fire! apparently she's picked up the wrong carton in the fridge and loaded her salad for work with my hot chilli's instead of her sweet bites

what's the deal, how come there's another thread in T&T of the same name with half the pages?!?

Don Gin and Ton said:

what's the deal, how come there's another thread in T&T of the same name with half the pages?!?

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NO fucking idea ive contacted admin

12" sub. The normal flavours

looks nice ttt all i had was a tesco cheese n oninon sarnie lol

I never buy sarnies in shops. Extortionately over priced. That whole thing cost about £3, parma ham, milano salami, buffalo mozarella, wild rocket, balsamic vinegar, vine tomatoes, FRESH bread. Normally costs about £2,80 or such for a revolting BLT or such from the tesco.

I've been craving meatloaf for weeks. Highly unusual for me. Must be low on iron. Don't want turkey, want beef. Am making it now
and a blueberry Kringle

okay i merged the thread cause apprently it split in two hopefully wont cause issues.

anyways bought lunch from the chef training in school today

sweet potato tofu curry with coconut rice.
put it on a plate cause the container broke.
like eating at the chef training cause its a lot cheaper ,bigger portions, and yummier than the cafe plus a wide variety of veggie options unlike the cafe with shit fuck all

sunni said:

okay i merged the thread cause apprently it split in two hopefully wont cause issues.

anyways bought lunch from the chef training in school today

sweet potato tofu curry with coconut rice.
put it on a plate cause the container broke.
like eating at the chef training cause its a lot cheaper ,bigger portions, and yummier than the cafe plus a wide variety of veggie options unlike the cafe with shit fuck all

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Sounds good other than the darn tofu. Never been able to stomach that stuff.

I love finding places like that. Gives you an opportunity for a cheaper meal, and gives them some needed feedback (i hope you go and give them feedback ) Trying to work out what the "fried bread" looking stuff is. Looks like fried bread, pan stickers, flat somasoas, awful naan, i just can't figure it out

Only training deal i've yet to have the balls to take up was an offer for a free haircut by a trainee.

Sunni this is probably the easiest thread to splice!

I can't condone tofu though! Same with any imitation meat. Veg spiced n done right is tastier by far. Christ have you tried the wetsuit that is Facon!

Guinea pig at chef school sounds like it'd be mostly win.

tip top toker said:

Sounds good other than the darn tofu. Never been able to stomach that stuff.

I love finding places like that. Gives you an opportunity for a cheaper meal, and gives them some needed feedback (i hope you go and give them feedback ) Trying to work out what the "fried bread" looking stuff is. Looks like fried bread, pan stickers, flat somasoas, awful naan, i just can't figure it out

Only training deal i've yet to have the balls to take up was an offer for a free haircut by a trainee.

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nah i dont really give feed back my moms wife is the teacher for the college program there or one of them, so i basically eat there to support her students and i know its safe for me to eat, they have a lot of vegetarian options and some vegan but i dont have to be iffy on it. i can just be hey mum is this okay to eat and she'll let me know

Don Gin and Ton said:

Sunni this is probably the easiest thread to splice!

I can't condone tofu though! Same with any imitation meat. Veg spiced n done right is tastier by far. Christ have you tried the wetsuit that is Facon!

Guinea pig at chef school sounds like it'd be mostly win.

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well i like tofu done right i like it in alot of Asian recipes because simply its MEANT to be there