Can someone translate please?

TheGolfersWife said:

I have just received a copy of Giada de Lorentis book Everyday Italian
which I won in an internet contest! It is lovely, but I as it is
American and I am in New Zealand I would like some help with
translating ingredients.

Are red pepper flakes from what we call capsicums and you term bell
peppers?

I have both red pepper flakes and chilli pepper flakes in my pantry.

We do not have any sort of store-bought dough for making breadsticks
so far as I know. Another Kiwi may be able to help me here.

What type of cheese is fontini please? What would be a good
substitute (if any)?

I look forward to finding these things out!

Congratulations on winning the prize. We USAians use the term red
pepper to refer to what you call chilli and Texans call chile.

Do you suppose fontini might be fontina?
--

modom

http://www.koyote.com/users/modom/home.html

TheGolfersWife said:

I have just received a copy of Giada de Lorentis book Everyday Italian
which I won in an internet contest! It is lovely, but I as it is
American and I am in New Zealand I would like some help with
translating ingredients.

Are red pepper flakes from what we call capsicums and you term bell
peppers?

No. Red pepper flakes are from mildly hot chiles. US "bell peppers" is
a catchall for green, red, yellow sweet peppers.

Quoted message said:

I have both red pepper flakes and chilli pepper flakes in my pantry.

I can only assume that the two are similar and could be used
interchangeably. I also assume that de Laurentis is calling for the
hot pepper flakes.

Quoted message said:

We do not have any sort of store-bought dough for making breadsticks
so far as I know. Another Kiwi may be able to help me here.

If Kiwi stores carry frozen or refrigerated pizza dough, you could use
that for breadsticks.

Quoted message said:

What type of cheese is fontini please? What would be a good
substitute (if any)?

Most likely Fontina as another poster surmised. There is both Italian
and Danish fontina. Young (not aged) Dutch Gouda would be a possible
substitute.

TheGolfersWife said:

I have just received a copy of Giada de Lorentis book Everyday Italian
which I won in an internet contest! It is lovely, but I as it is
American and I am in New Zealand I would like some help with
translating ingredients.

Are red pepper flakes from what we call capsicums and you term bell
peppers?

I have both red pepper flakes and chilli pepper flakes in my pantry.

They're chili pepper flakes (usually with seeds)

Quoted message said:

What type of cheese is fontini please? What would be a good
substitute (if any)?

Use gruyere(sp) or aged provalone (but not dry provolone).

-sw

Steve Wertz wrote on 28 Mar 2007 in rec.food.cooking

Quoted message said:

TheGolfersWife said:

I have just received a copy of Giada de Lorentis book Everyday Italian
which I won in an internet contest! It is lovely, but I as it is
American and I am in New Zealand I would like some help with
translating ingredients.

Are red pepper flakes from what we call capsicums and you term bell
peppers?

I have both red pepper flakes and chilli pepper flakes in my pantry.

They're chili pepper flakes (usually with seeds)

Quoted message said:

What type of cheese is fontini please? What would be a good
substitute (if any)?

Use gruyere(sp) or aged provalone (but not dry provolone).

-sw

The crushed red pepper flakes are effectively crushed cayenne pepper
flakes (including the seeds in some commercial brands). They are a hotish
dried red chili flake. Perhaps you may have seen them in old style pizza
joints where the parm cheese and red pepper flakes shakers were on the
table.

Not at all similar to the sweet mild tasting Capsicums.
Closer to a dried Indian Saan chili in heat, but a tad hotter IMO.

TheGolfersWife said:

I have just received a copy of Giada de Lorentis book Everyday Italian
which I won in an internet contest! It is lovely, but I as it is
American and I am in New Zealand I would like some help with
translating ingredients.

You might want to have a look at "The Cook's Thesaurus"

http://www.foodsubs.com/

This site has all sorts of information on what foodstuffs are and what
you can substitute for them if they are not available locally.

--
Cheers
Chatty Cathy

Quoted message said:

Subject : Can someone translate please?
From : <Steve Wertz> [email hidden]

Quoted message said:

Use gruyere(sp) or aged provalone (but not dry provolone).

-sw

My wife used gruyere in a potato gratin last week. It's one of the most
vile foods I have ever had the misfortune of smelling and tasting so try
it out at your delicatessen's first.

Benny said:

Quoted message said:

Subject : Can someone translate please?
From : <Steve Wertz> [email hidden]

Quoted message said:

Use gruyere(sp) or aged provalone (but not dry provolone).

-sw

My wife used gruyere in a potato gratin last week. It's one of the most
vile foods I have ever had the misfortune of smelling and tasting so try
it out at your delicatessen's first.

You must have had an off-brand or something. The more it's aged,
the stronger it tastes, but it stills shoulnd't be too
overpowering. It's one of the main cheese used for fondue because
it melts up pretty smooth.

I remember the time I got a "real" havarti. Whoh! It bordered on
a mild limburger. Nothing like what I expected. But I've never
had a too-potent gruyere.

-sw

On Wed, 28 Mar 2007 19:54:10 -0700, Jed

zyzygy@plenipôtentiary.com.invalid said:

TheGolfersWife said:

I have just received a copy of Giada de Lorentis book Everyday Italian
which I won in an internet contest! It is lovely, but I as it is
American and I am in New Zealand I would like some help with
translating ingredients.

Are red pepper flakes from what we call capsicums and you term bell
peppers?

No. Red pepper flakes are from mildly hot chiles. US "bell peppers" is
a catchall for green, red, yellow sweet peppers.

The container of red pepper flakes I have exhibits a red capsicum but
has no actual ingredients listed. I have used these before and they
have flavour all right, but no heat whatsoever.

Quoted message said:

Quoted message said:

I have both red pepper flakes and chilli pepper flakes in my pantry.

I can only assume that the two are similar and could be used
interchangeably. I also assume that de Laurentis is calling for the
hot pepper flakes.

Well it seems not here in New Zealand if what I said above is anything
to go by. I like to gauge the amount of heat I use in all dishes,
and am not overly-keen on Italian dishes that have hot pepper in them
(whether it be cayenne or chilli peppers). I actually don't ever
remember eating spicy hot dishes in Italy - but then I am normally in
the north of the country. I think a lot of the recipes in the book
are what some American cooks term "American-Italian" cuisine. And
that's just fine so long as I know!

I have some powdered mild chilli - and I can experiment with that.

Quoted message said:

Quoted message said:

We do not have any sort of store-bought dough for making breadsticks
so far as I know. Another Kiwi may be able to help me here.

If Kiwi stores carry frozen or refrigerated pizza dough, you could use
that for breadsticks.

No I've never seen that. You either make your own pizza dough here
for bases or you buy them ready-made. I might make some dough myself
and freeze batches for bread sticks. I think that might work.

Quoted message said:

Quoted message said:

What type of cheese is fontini please? What would be a good
substitute (if any)?

Most likely Fontina as another poster surmised. There is both Italian
and Danish fontina. Young (not aged) Dutch Gouda would be a possible
substitute.

I will try the young Gouda - or perhaps gruyere.

Thanks for your post.

The Golfer's Wife

"For as many men, there are as many opinions." - Seneca

Benny said:

Quoted message said:

Subject : Can someone translate please?
From : <Steve Wertz> [email hidden]

Quoted message said:

Use gruyere(sp) or aged provalone (but not dry provolone).

-sw

My wife used gruyere in a potato gratin last week. It's one of the
most vile foods I have ever had the misfortune of smelling and
tasting so try it out at your delicatessen's first.

Gruyere is not intended to be used in potato gratin. It's a swiss cheese
akin to Emmathaler and works best (if not just for snacking) in fondue with
a little dry white wine or kirsch.

Jill

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Benny said:

Quoted message said:

Subject : Can someone translate please?
From : <Steve Wertz> [email hidden]

Quoted message said:

Use gruyere(sp) or aged provalone (but not dry provolone).

-sw

My wife used gruyere in a potato gratin last week. It's one of the
most vile foods I have ever had the misfortune of smelling and
tasting so try it out at your delicatessen's first.

Gruyere is not intended to be used in potato gratin. It's a swiss cheese
akin to Emmathaler and works best (if not just for snacking) in fondue
with
a little dry white wine or kirsch.

Jill

What? Since when? It's one of the go to cheeses for gratins as well as
fondue and grilled cheese sandwiches. It has wonderful melting properties.
Maybe this fellow got a bad batch but to suggest that it is not "intended"
to be used with potato gratins is just plain... well... ill-informed. On
what could you possibly have based this answer? I have dozens of cookbooks
that have gratins made with gruyere and/or emmental plus it's frequently
used in French onion soup gratinee and cheese quiches.

Kate

Kate wrote on Fri, 30 Mar 2007 14:11:21 GMT:

KB> "jmcquown" <[email hidden]> wrote in message
KB> news:[email hidden]...
??>>
KB> What? Since when? It's one of the go to cheeses for
KB> gratins as well as fondue and grilled cheese sandwiches.
KB> It has wonderful melting properties. Maybe this fellow got
KB> a bad batch but to suggest that it is not "intended" to be
KB> used with potato gratins is just plain... well...
KB> ill-informed. On what could you possibly have based this
KB> answer? I have dozens of cookbooks that have gratins made
KB> with gruyere and/or emmental plus it's frequently used in
KB> French onion soup gratinee and cheese quiches.

I wonder what cheeses *are* unsuitable for use in melting or
gratins? Off the top of my head, I can't think of many but
perhaps feta and those containing water like cottage cheese.
However, cream cheese and cottage cheese can be incorporated in
baked mashed potatoes. I've never tried feta there!

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

"James Silverton" <not.jim.silverton.at.comcast.not> wrote in message
news:[email hidden]...

Quoted message said:

Kate wrote on Fri, 30 Mar 2007 14:11:21 GMT:

KB> "jmcquown" <[email hidden]> wrote in message
KB> news:[email hidden]...
??>>
KB> What? Since when? It's one of the go to cheeses for
KB> gratins as well as fondue and grilled cheese sandwiches.
KB> It has wonderful melting properties. Maybe this fellow got
KB> a bad batch but to suggest that it is not "intended" to be
KB> used with potato gratins is just plain... well...
KB> ill-informed. On what could you possibly have based this
KB> answer? I have dozens of cookbooks that have gratins made
KB> with gruyere and/or emmental plus it's frequently used in
KB> French onion soup gratinee and cheese quiches.

I wonder what cheeses *are* unsuitable for use in melting or gratins? Off
the top of my head, I can't think of many but perhaps feta and those
containing water like cottage cheese. However, cream cheese and cottage
cheese can be incorporated in baked mashed potatoes. I've never tried feta
there!

James Silverton
Potomac, Maryland

E-mail, with obvious alterations: not.jim.silverton.at.comcast.not

Quick follow up. I just checked Epicurious and did a search for potato
gratins a huge number resulted in dishes containing potatoes and gruyere. I
certainly can think of some cheeses I wouldn't use in gratins, particularly
those with poor melting properties, of which gruyere is *definitely* not
one.

Kate <---totally bewildered by Jill's response

Kate B said:

Kate <---totally bewildered by Jill's response

Her response is ill informed.

jay

James Silverton said:

I wonder what cheeses *are* unsuitable for use in melting or
gratins? Off the top of my head, I can't think of many but
perhaps feta and those containing water like cottage cheese.
However, cream cheese and cottage cheese can be incorporated in
baked mashed potatoes. I've never tried feta there!

I once tried a Greek shrimp dish with tomatoes and feta in in. The feta
melted and was quite tasty in it.

jmcquown said:

Benny said:

Quoted message said:

Subject : Can someone translate please?
From : <Steve Wertz> [email hidden]

Quoted message said:

Use gruyere(sp) or aged provalone (but not dry provolone).

-sw

My wife used gruyere in a potato gratin last week. It's one of the
most vile foods I have ever had the misfortune of smelling and
tasting so try it out at your delicatessen's first.

Gruyere is not intended to be used in potato gratin. It's a swiss cheese
akin to Emmathaler and works best (if not just for snacking) in fondue with
a little dry white wine or kirsch.

Jill

It's heavenly in Quiche Lorraine.

--
MaryMc
[email hidden]
(remove the obvious to reply)

Dave Smith said:

I once tried a Greek shrimp dish with tomatoes and feta in in. The feta
melted and was quite tasty in it.

I like feta cheese with mussels too...

Might have posted this before, but here goes:

Title: Midia Sahanaki (Greek Recipe for Mussels)
Servings: 1

---
Ingredients
---
1 kg Mussels (fresh if
200 g Feta cheese
Green chilli (to taste,
1 lg Tomato
Parsley
Oregano
Olive oil
Water

---
Instructions
---

For those of you that like mussels (and for those of you that dont,
shame on you!) heres a Greek recipe, found widely in Northern Greece,
but not in Southern Greece or on the islands, which are the most
common holiday destinations - so dont expect to find it if you go to
Southern Greece on holiday... THE MESSY BIT: Wash the mussels
individually (dont forget behind the ears!!), making sure no pieces
of shell are still attached, and no sand is left in the flesh. Also
remove the tiny thread you sometimes find in them - it is reported to
be irritating to the stomach if ingested. THE GOOD BIT: When the
mussels are thoroughly washed and checked, put them in a pan and add
just enough water to cover them. Bring to the boil, and boil for
about five minutes. Then add three tablespoonfuls of olive oil, and
the chilli chopped into ringlets, as well as a handful of not-too-
finely chopped parsley. Grate the tomato, with or without the skin,
it is up to you, and add. Add the salt and pepper (not too much salt,
the mussels have their own). Boil for another fifteen minutes (but
not longer - the mussels will toughen up if boiled too long - theyre
funny that way!). About three minutes before taking the pan off the
heat, add the feta broken up into small pieces and stir. Add the
oregano just before you remove the pan from the heat. THE GREATEST
BIT: Taste it... (8v))) This dish is very quick to make, the only
hassle being making sure the mussels are thoroughly clean, of course.
It can be reheated over a careful heat (too much heat will make the
feta cheese in it stick to the bottom of the pan and burn) or in a
microwave, without the flavour losing anything. Posted to CHILE-HEADS
DIGEST V3 #186 From: Bryan Hollamby <[email hidden]>
Date: Fri, 13 Dec 1996 20:58:59 +0200 (EET)

--
Cheers
Chatty Cathy

In article <[email hidden]>,

James Silverton' not.jim.silverton.at.comcast.not said:

Kate wrote on Fri, 30 Mar 2007 14:11:21 GMT:

KB> "jmcquown" <[email hidden]> wrote in message
KB> news:[email hidden]...
??>>
KB> What? Since when? It's one of the go to cheeses for
KB> gratins as well as fondue and grilled cheese sandwiches.
KB> It has wonderful melting properties. Maybe this fellow got
KB> a bad batch but to suggest that it is not "intended" to be
KB> used with potato gratins is just plain... well...
KB> ill-informed. On what could you possibly have based this
KB> answer? I have dozens of cookbooks that have gratins made
KB> with gruyere and/or emmental plus it's frequently used in
KB> French onion soup gratinee and cheese quiches.

I wonder what cheeses *are* unsuitable for use in melting or
gratins? Off the top of my head, I can't think of many but
perhaps feta and those containing water like cottage cheese.
However, cream cheese and cottage cheese can be incorporated in
baked mashed potatoes. I've never tried feta there!

I do a lot of gratins, especially when the garden is doing nicely or
when local produce is available. And, I use *lots* of different cheeses
too, though I don't get any kinds of processed, low fat or non-fat
cheeses for anything (ugh!). Cheeses with even a moderate amount of fat
are going to melt well. I tend to sprinkle drier cheeses like parmesan
or asiago, on top when the gratin is nearly done roasting to prevent
premature browning or burning, however.

Chatty Cathy said:

Dave Smith said:

I once tried a Greek shrimp dish with tomatoes and feta in in. The feta
melted and was quite tasty in it.

I like feta cheese with mussels too...

Might have posted this before, but here goes:

Title: Midia Sahanaki (Greek Recipe for Mussels)
Servings: 1

---
Ingredients
---
1 kg Mussels (fresh if
200 g Feta cheese
Green chilli (to taste,
1 lg Tomato
Parsley
Oregano
Olive oil
Water

---
Instructions
---

For those of you that like mussels (and for those of you that dont,
shame on you!) heres a Greek recipe, found widely in Northern Greece,
but not in Southern Greece or on the islands, which are the most
common holiday destinations - so dont expect to find it if you go to
Southern Greece on holiday... THE MESSY BIT: Wash the mussels
individually (dont forget behind the ears!!), making sure no pieces
of shell are still attached, and no sand is left in the flesh. Also
remove the tiny thread you sometimes find in them - it is reported to
be irritating to the stomach if ingested. THE GOOD BIT: When the
mussels are thoroughly washed and checked, put them in a pan and add
just enough water to cover them. Bring to the boil, and boil for
about five minutes. Then add three tablespoonfuls of olive oil, and
the chilli chopped into ringlets, as well as a handful of not-too-
finely chopped parsley. Grate the tomato, with or without the skin,
it is up to you, and add. Add the salt and pepper (not too much salt,
the mussels have their own). Boil for another fifteen minutes (but
not longer - the mussels will toughen up if boiled too long - theyre
funny that way!). About three minutes before taking the pan off the
heat, add the feta broken up into small pieces and stir. Add the
oregano just before you remove the pan from the heat. THE GREATEST
BIT: Taste it... (8v))) This dish is very quick to make, the only
hassle being making sure the mussels are thoroughly clean, of course.
It can be reheated over a careful heat (too much heat will make the
feta cheese in it stick to the bottom of the pan and burn) or in a
microwave, without the flavour losing anything. Posted to CHILE-HEADS
DIGEST V3 #186 From: Bryan Hollamby <[email hidden]>
Date: Fri, 13 Dec 1996 20:58:59 +0200 (EET)

--
Cheers
Chatty Cathy

This sounds like a tasty recipe. How in the world do you "grate" a
tomato?

Susan B.

sueb said:

This sounds like a tasty recipe. How in the world do you "grate" a
tomato?

LOL. That was my question... However, if you have firm fresh tomatoes -
just slice the tops off, put the "open end" on the grater and start
grating.. (I have an old-fashioned "box grater"😉. It goes all "mushy"
and the skin sorta stays behind. But I suppose you could skin the
tomatoes and then blitz them in a blender or something.... 😉

It was very good, BTW.
--
Cheers
Chatty Cathy