Except where those ethnic froggies have maintained their bakeries and have access to the right type of grain at reasonable prices to follow their recipes.
Off topic, but a froggie teacher once corrected me. We don’t have a frog in our throat , we have un chat dans la gorge.
I would always prefer a seafood paella over the genuine authentic Valencian one, but as you know., i could pick nits at an gold medal Olympic level.
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Is there something wrong with just calling them French as opposed to “ethnic froggie”?
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Today we had lunch with friends in StKilda, and we caught the train then the tram. Mrs Fox and I must have bored as we both noted the very few people who tapped on with a Myki on the No 96 tram to and from Acland Street.
Got me farked why people think it is OK to not pay the fare.
Because they don’t pay anyone to make you, so it’s basically voluntary?
If you are doing a journey combining train and tram, you don’t have to tap on with tram
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Yes you do
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So when did all the honest people disappear ?
Being honest in this instance seems to cost money for no benefit. Not even just no gain in being honest, there is an actual loss.
So why would people adhere to that system?
Seriously, as soon as they took the Connies off, x amount of people stopped paying.
There’s nothing new about it. I remember a comedian decades ago calling it the reverse lottery, he doesn’t pay a dollar for a lottery ticket and if he loses he pays $100. ‘So far, I’m up $423.’
And it’s hardly surprising in this economy.
Kind of weird take.
paying for PT when its funded by our taxes seems morally wrong
I thought the were Gunbys?
I didn’t know about this so you made me look it up. I must say I’m not a huge fan of fussing about ‘authentic’ this or that, but I do find it interesting. From the sources I looked at, not even chorizo is original.
I’ll have the seafood, chicken and chorizo one thanks, anthentic or otherwise. Although when I’ve made it at home I’ve used mussels which aren’t very popular with others around me. The other thing is, I’ve done it on the stovetop, and I’d really like one day to get it over a smoky fire.
I was interested that one time we were in the foothills on the French side of the Pyrenees around Paziols, and we saw heaps of family groups through the area making… Paella.
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The cuisine of different countries reflects what was available in those countries and regions, particularly before refrigeration became the standard in most households, as well as relative consumer costs.
And before global trade took off and market barriers were reduced. When I had to do lots of work travel to Europe, salmon was a cheap dish on every menu (and fast food). Back home we could only buy Tasmanian at a higher cost.
And it was even stranger dining with kiwis here when they nearly always selected trout on the menu. I thought it came from some Polynesian culture. As it turned out, access to trout was only possible around the special trout fishing lodges, no retail sales ( protected value of fishing lodges, tourist income, Nat style rural electorates)
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And it’s a matter of time. Tomato and pasta would be let’s say moderately (!) important ingredients in Italian cuisine. Wonder what they were eating before, what - early 1500s?
Also, in NZ the issue isn’t so much to do with them not selling wild trout (we don’t eat any wild trout in Australia either (in fact I can’t think of anywhere where there is a substantial market for wild trout). The issue is to protect the trout (and imported Chinook salmon) stocks tgat are enormously important to a huge tourism driver, they don’t allow trout/salmon farming (at least that’s the way it was since I can remember). Outside of Taupo/Rotorua, most anglers are catch and release anyway.
It’s like what’s the best prosciutto and what it’s called coming from different regions and countries.
For the Brits, they stuck with bacon , in a country where beef was cheaper than pork.
My Swiss friends from the Grisons in Italian Switzerland assure me their prosciutto is the best as it’s completely air cured from the purest alpine air in the world.
And my friend in Bologna said spag bol was not the Bolognese dish, it was a Milanese myth ( those damned Austrian driven cultures, over the top Baroque wedding cake, fascism history influenced, different politics from Bologna ).
Italian regional cuisine differences might be like those of China, what a region grows, climatic zones.
Here we have wild recfish and farmed trout. The recfish lobby group had the motto ‘I fish, I vote’, like the Shooters Party.
There were bilateral protection issues between us,
NZ complained that our quarantine measures against their Pacific salmon were unjustified, it had the same disease status as ours. They pursued us under world trade rules, piggybacking on a Canadian challenge. They succeeded
When I asked why we couldn’t export our trout ( of the salmonid species ) I got the fishing lodges hum , not a quarantine thing, not a Māori cultural thing (salmonids in ANZ are not native specie) . As it was not worth much in export value, we didn’t pursue what was clearly a violation of world trade rules. And I got tired of being up to my neck in virtual salmonid poo because of the domestic politics with Tasmania and all those Fed seats as a founding member of Federation enshrined in the Constitution.
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You remind me of getting slightly annoyed watching Kylie Kwong insisting that her simple fried rice recipe was authentic (I think it was rice, egg, salt not soy, maybe spring onion). I don’t mind her doing that, it was the chastising of anyone putting in things like broccoli, ham, etc etc as though you were breaking some law.
Then I watched ann Adam Liaw cooking show that went through each Chinese region. He explained fried rice was invented at/near where there is massive dry-cured ham production (I think he said more than all prosciutto/jamon combined), so that it was totally natural/authentic to add cubed ham, as well as whatever other veg ingredients you might want. I much prefer that approach to Kwong’s slightly snooty inflexible but fake ‘rules’.
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There’s also the snobbery attached to ‘authentic’ or ‘artisanal’ cooking utensils. It all came down to the type of raw material available, clay pots, steel based pots and whether they could be cooked on an open flame and slow cooking at lower temps etc.
I’ve got onr of those teppanyaki flat cooking machines, also have my top of the range iron based wok for stir fry and other, including soups.
I’ve also got some Breton cooking ware, that I picked up in Brittany for a song in the local shops, on sale here at crazy prices.