Adam Ragusea is a food vlogger I like not so much for his recipes (though they have some good tips) but for his thorough examination into food facts/science/myth/history. He actually manages to consult published experts when he tries to get answers.
Anyway, the first portion of this episode of his podcast is devoted to the whole “What is authentic Italian (or any regional/ethnic/national) food?”, and what obligation people who talk about food to a wider audience have to take the cultural context of it into account.
That song, I am only somewhat ashamed to admit I know right off the top of my head, is “Arthur’s Theme (The Best That You Can Do)” from the movie Arthur starring Dudley Moore, Liza Minnelli, and Sir John Gielgud, which I saw with my great aunt in the theater in 1981.
Odd that you say so. It was critically acclaimed at the time, has a current 89% Fresh rating on RT, had several Oscar noms including Moore for best actor, Steve Gordon for best screenplay, and Gielgud took home the Best Supporting Actor award. The song also won for Best Original Song.
I remember enjoying it immensely as a 13 year old, and would base a lot of my teenage actor improv on Moore’s ‘drunk’ persona… steal from the best, right?
omg-- I haven’t thought about “Arthur” in years… I worked at a movie theater concession stand the summer after my freshman year in college and Arthur and La Cage au Folles were the two movies that played all summer long. I must have seen both of them dozens of times while working…I will admit, I haven’t been able to eat popcorn or drink a soda since that job…(we could have all we wanted for free, so we did)
A what the heck . I pulled up to the drum set for a slow tempo groove. The russ kunkel groove with James Taylor. You guessed it Christopher cross. Sailing. That Steve gadd floor tom on the bridge. Don’t rush the tempo.
Okay probably off-topic with the music riff going on, but here is tonight’s Peruvian rotisserie chicken. Overcooked like crazy (175 in the breast!!!), but still juicy. Only the fourth rotisserie I have made and still learning.
I knew my rock-drummer ambitions were dead when, as a senior in HS, I tried for 2 weeks to get Gadd’s “50 Ways” pattern down, failing miserably. Then a freshman prodigy came in and sat down, playing it flawlessly and tried to show me where I was messing up.
No we’re not . So many have tried. Lectroid I’m glad you understand… rlrr lrll . Flam tap flam drag … the rudiments. On track I loved my home made burgers while practicing. . Shitty bun , American cheese, grilled onions , with 2 oz meat patty . No condiments
Yes, there are a few of sticklers on FTC (in particular) cooking threads who are ready to tell you if your dish is not exact and will “helpfully” post how they do it or a link for the recipe.
If it tastes good, it’s never wrong, but at a certain point you can end up so far from the original dish that it’s legitimate for people to complain that you’re misusing the name.
I really did once order “semifreddo” at the then best Italian restaurant in the Bay Area and was served a refrigerator-cold wedge of American layer cake.
Used “mixed summer squash” from my farm box, fried in safflower oil in batches with a garlic clove in each batch (later discarded). The yellow squash got really soft and fell apart while frying but ended up adding a creamy sweetness. Letting fried squash sit in fridge overnight is key. From what I can find the traditional dish is made with caciocavallo or a slightly smoked provolone, regular provolone w/pinch of smoked salt is good too, but whatever’s on hand is fine as long as it doesn’t overpower the nutty, fried zucchini flavor. This one is with a dollop of Meredith Dairy marinated goat cheese, small dollop of butter and skosh of pasta water, s&p. I had frozen basil cubes, not fresh.
