Comments on: The Sunday post: layers, layers, layers… http://boldlyopen.com/2007/01/15/the-sunday-post-layers-layers-layers/ To boldly muse about Open Source Fri, 23 Jul 2010 14:18:52 +0000 hourly 1 http://wordpress.org/?v=3.0 By: Alex http://boldlyopen.com/2007/01/15/the-sunday-post-layers-layers-layers/comment-page-1/#comment-23132 Alex Sat, 20 Jan 2007 09:30:07 +0000 http://www.rabellino.it/blog/2007/01/15/the-sunday-post-layers-layers-layers/#comment-23132 Hi Gianugo, May I pls score an invitation/token? My e-dress = amarsan@gmail.com Thanx for your time - much appreciated. Best regards, Alex Hi Gianugo,

May I pls score an invitation/token?

My e-dress = amarsan@gmail.com

Thanx for your time – much appreciated.

Best regards,
Alex

]]> By: Gianugo http://boldlyopen.com/2007/01/15/the-sunday-post-layers-layers-layers/comment-page-1/#comment-22755 Gianugo Thu, 18 Jan 2007 12:03:32 +0000 http://www.rabellino.it/blog/2007/01/15/the-sunday-post-layers-layers-layers/#comment-22755 I find pretty hard to believe your first name is Helter and your last name is Skelter. In order to invite you, I need your real name. And at this point, given you tried to fool me, I will face some odds believing whatever name you'll be sending me next... try to be convincing. I find pretty hard to believe your first name is Helter and your last name is Skelter. In order to invite you, I need your real name. And at this point, given you tried to fool me, I will face some odds believing whatever name you’ll be sending me next… try to be convincing.

]]> By: Gianugo http://boldlyopen.com/2007/01/15/the-sunday-post-layers-layers-layers/comment-page-1/#comment-22754 Gianugo Thu, 18 Jan 2007 12:03:05 +0000 http://www.rabellino.it/blog/2007/01/15/the-sunday-post-layers-layers-layers/#comment-22754 Heh. First image: too much cheese. Second one: ragu should be brown, not red, and it definitely lacks cheese (should be an even layer). Third one: nice but too much meat sauce and not enough white sauce (should be in every layer). Mine are better. :) Heh. First image: too much cheese. Second one: ragu should be brown, not red, and it definitely lacks cheese (should be an even layer). Third one: nice but too much meat sauce and not enough white sauce (should be in every layer). Mine are better. :)

]]> By: Helter Skelter http://boldlyopen.com/2007/01/15/the-sunday-post-layers-layers-layers/comment-page-1/#comment-22752 Helter Skelter Thu, 18 Jan 2007 11:42:11 +0000 http://www.rabellino.it/blog/2007/01/15/the-sunday-post-layers-layers-layers/#comment-22752 hey there. First of all, sorry to botter you. Idd like to know if you have any free invitations to joost to send to me let me know, ok? Im crazy to try it Thanks a lot first: Helter last: Skelter mail id: therelay@bol.com.br hey there. First of all, sorry to botter you.
Idd like to know if you have any free invitations to joost to send to me
let me know, ok? Im crazy to try it

Thanks a lot

first: Helter
last: Skelter
mail id: therelay@bol.com.br

]]> By: WebDataBank http://boldlyopen.com/2007/01/15/the-sunday-post-layers-layers-layers/comment-page-1/#comment-22596 WebDataBank Wed, 17 Jan 2007 09:24:37 +0000 http://www.rabellino.it/blog/2007/01/15/the-sunday-post-layers-layers-layers/#comment-22596 This is a not "lasagna". This is a lasagna: http://www.linguaitaliana.com/immagini/lasagne.jpg http://www.colitti.com/lorenzo/photos/lasagne.jpg http://www.foodphotolibrary.com/_images_/_preview_/Lasagne%20food_DH02780.jpg This is a not “lasagna”.

This is a lasagna:
http://www.linguaitaliana.com/immagini/lasagne.jpg
http://www.colitti.com/lorenzo/photos/lasagne.jpg
http://www.foodphotolibrary.com/_images_/_preview_/Lasagne%20food_DH02780.jpg

]]> By: Gianugo http://boldlyopen.com/2007/01/15/the-sunday-post-layers-layers-layers/comment-page-1/#comment-22467 Gianugo Tue, 16 Jan 2007 08:13:15 +0000 http://www.rabellino.it/blog/2007/01/15/the-sunday-post-layers-layers-layers/#comment-22467 Joseph, let me try to set the ragù record straight. First of all it's "ragù", not "ragû" (italian doesn't have "û"s). To a northern guy like me, ragù is definitely minced meat sauce, whereas southern people tend to define as ragù a tomato sauce with a sizable chunk of meat, which is then served as a main course. Life is never simple though: in Naples there is another variant, still using meat in chunks, which doesn't include tomatoes and is cooked with a huge lot of onions. Let's add insult to injury: the minced meat ragù is *never* called "bolognese" in Italy, whereas the Naples version is called "Genovese" (which doesn't mean it comes from Genoa, rather it seems that it was prepared first by some guy with Genovese as his last name). In any case, all of them can be defined "ragù". Any headache yet? :) Joseph,

let me try to set the ragù record straight. First of all it’s “ragù”, not “ragû” (italian doesn’t have “û”s). To a northern guy like me, ragù is definitely minced meat sauce, whereas southern people tend to define as ragù a tomato sauce with a sizable chunk of meat, which is then served as a main course. Life is never simple though: in Naples there is another variant, still using meat in chunks, which doesn’t include tomatoes and is cooked with a huge lot of onions. Let’s add insult to injury: the minced meat ragù is *never* called “bolognese” in Italy, whereas the Naples version is called “Genovese” (which doesn’t mean it comes from Genoa, rather it seems that it was prepared first by some guy with Genovese as his last name). In any case, all of them can be defined “ragù”. Any headache yet? :)

]]> By: Joseph A di Paolantonio http://boldlyopen.com/2007/01/15/the-sunday-post-layers-layers-layers/comment-page-1/#comment-22423 Joseph A di Paolantonio Tue, 16 Jan 2007 01:54:48 +0000 http://www.rabellino.it/blog/2007/01/15/the-sunday-post-layers-layers-layers/#comment-22423 At 51, I'm still trying to get in touch with my Italian heritage, being fourth generation in the USA. I would like to clarify ragù versus bolognaise. My understanding of bolognaise is what you describe. So, let me ask about ragû. To me, a ragû consists of large chunks of meat, still on the bone, where appropriate, covered with a fresh tomato sauce. Rather than a soffritto, my grandmother would use a whole onion, with bay leaves attached to the onions using whole cloves as "nails", and would cook the sauce until the onion held "melted". The meat might include several of pork ribs, veal shank, cuts from a pork or beef roast, sausages, and even small, Abruzzo polpetta. How does that compare with what a ragû means to you? Thank you. At 51, I’m still trying to get in touch with my Italian heritage, being fourth generation in the USA. I would like to clarify ragù versus bolognaise. My understanding of bolognaise is what you describe. So, let me ask about ragû. To me, a ragû consists of large chunks of meat, still on the bone, where appropriate, covered with a fresh tomato sauce. Rather than a soffritto, my grandmother would use a whole onion, with bay leaves attached to the onions using whole cloves as “nails”, and would cook the sauce until the onion held “melted”. The meat might include several of pork ribs, veal shank, cuts from a pork or beef roast, sausages, and even small, Abruzzo polpetta. How does that compare with what a ragû means to you? Thank you.

]]> By: CalculuS http://boldlyopen.com/2007/01/15/the-sunday-post-layers-layers-layers/comment-page-1/#comment-22409 CalculuS Tue, 16 Jan 2007 00:28:21 +0000 http://www.rabellino.it/blog/2007/01/15/the-sunday-post-layers-layers-layers/#comment-22409 thanks for tihs delicious food :) its too fantastic... thanks for tihs delicious food :) its too fantastic…

]]> By: Sohbet http://boldlyopen.com/2007/01/15/the-sunday-post-layers-layers-layers/comment-page-1/#comment-22407 Sohbet Tue, 16 Jan 2007 00:25:07 +0000 http://www.rabellino.it/blog/2007/01/15/the-sunday-post-layers-layers-layers/#comment-22407 I love Lasagne :) thanks . I love Lasagne :) thanks .

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