Can someone translate please?

MaryMc said:

It's heavenly in Quiche Lorraine.

Sometimes you see a name that for some reason just pops into your
head from a long time ago.

Does your name end in "ish", by any chance?

-sw

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.

I guess it depends on the recipe. It didn't specify "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.

Make your own dough in that case. She's just trying to suggest a
short cut.

Quoted message said:

What type of cheese is fontini please? What would be a good

You mean Fontina? http://en.wikipedia.org/wiki/Fontina_cheese

Quoted message said:

substitute (if any)?

--
See return address to reply by email

On Thu, 29 Mar 2007 12:40:44 GMT, Benny <[email hidden]>

Quoted message 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.

I don't like gruyere either. Jarlesberg is my favorite all around
cheese and it would be a decent substitute for fontina too.

--
See return address to reply by email

jmcquown said:

Gruyere is not intended to be used in potato gratin.

Eh? It is the cheese traditionally used in gratin savoyard, the most
famous potato-cheese gratin of them all. It is made with consommé, BTW.
Some poor befuddled people, one of them a certain Auguste Escoffier (a
native of Provence), confuse it with gratin dauphinois which, however,
is supposed to be made with cream or milk instead of consommé and with
no cheese. In French potato gratins that call for cheese, Gruyère is
usually the default. BTW, it is both a Swiss and a French cheese,
produced on both sides of the border.

Victor

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

I wonder what cheeses *are* unsuitable for use in melting or
gratins?

In gratin auvergnat, bleu d'Auvergne is used, but other blue cheeses
would work very well, too.

Victor

Chatty Cathy said:

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

Couldn't you just julienne them? I'm having trouble visualizing what
is left, other than mush, after you grate them.

Susan B.

sf 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.

I guess it depends on the recipe. It didn't specify "hot" pepper
flakes?

No - just a half teaspoon of red pepper flakes.

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.

Make your own dough in that case. She's just trying to suggest a
short cut.

I will get one of my daughters to do it for me because she makes
really really good pizza dough!

Quoted message said:

Quoted message said:

What type of cheese is fontini please? What would be a good

You mean Fontina? http://en.wikipedia.org/wiki/Fontina_cheese

Quoted message said:

substitute (if any)?

I will try gouda or gruyere I think for starters. Or even a grated
mild colby or edam.

Thanks for the post.

The Golfer's Wife

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

sf said:

On Thu, 29 Mar 2007 12:40:44 GMT, Benny <[email hidden]>

Quoted message 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.

I don't like gruyere either. Jarlesberg is my favorite all around
cheese and it would be a decent substitute for fontina too.

I find Jarlesberg has absolutely no flavour and of course no bite at
all. It is a good texture cheese and my grandchildren like it -
probably because it is so mild.

The Golfer's Wife

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

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

Quoted message 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!

The Golfer's Wife

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

Try this:

http://www.foodsubs.com/SpiceHisp.html

TheGolfersWife said:

sf said:

TheGolfersWife said:

What type of cheese is fontini please? What would be a good

You mean Fontina? http://en.wikipedia.org/wiki/Fontina_cheese

Quoted message said:

substitute (if any)?

I will try gouda or gruyere I think for starters. Or even a grated
mild colby or edam.

All of the above *except* colby will be fine. Colby (which I'm
surprised you can find) isn't even in the ballpark.

--
See return address to reply by email

TheGolfersWife said:

sf said:

On Thu, 29 Mar 2007 12:40:44 GMT, Benny <[email hidden]>

Quoted message said:

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

> 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.

I don't like gruyere either. Jarlesberg is my favorite all around
cheese and it would be a decent substitute for fontina too.

I find Jarlesberg has absolutely no flavour and of course no bite at
all. It is a good texture cheese and my grandchildren like it -
probably because it is so mild.

In that case, you won't like fontina, provolone or gouda either, so go
with the gruyere.

--
See return address to reply by email

Ted shuffled out of his cave and grunted these great (and sometimes not
so great) words of knowledge:

Quoted message said:

TheGolfersWife said:

sf said:

On Thu, 29 Mar 2007 12:40:44 GMT, Benny <[email hidden]>
wrote:

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

I don't like gruyere either. Jarlesberg is my favorite all around
cheese and it would be a decent substitute for fontina too.

I find Jarlesberg has absolutely no flavour and of course no bite at
all. It is a good texture cheese and my grandchildren like it -
probably because it is so mild.

In that case, you won't like fontina, provolone or gouda either, so go
with the gruyere.

And you DEFINITELY will not like assagio (spelling ? ) cheese. This is
the cheese that Olive Garden puts in a lot of their dishes.

Ted Campanelli said:

And you DEFINITELY will not like assagio (spelling ? ) cheese. This is
the cheese that Olive Garden puts in a lot of their dishes.

the only thing that's good about Olive Garden is the size of their
"regular" Bombay Sapphire (gin) martini. It's almost as big as a
bathtub. I found a larger one at a place I'd actually eat at gladly
last weekend.

--
See return address to reply by email

Kate replied to Jill:

Quoted message said:

Quoted message said:

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.

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.

Jill frequently writes as if her personal tastes were the same as
everybody's tastes, or as if she's some kind of culinary authority, even
when she's demonstrably wrong. Sheldon does the same thing. Just shows how
self-centered they are.

I agree with what you wrote as to gruyere's uses, though I'll add that it's
also my go-to cheese for topping French onion soup.

Bob

sf said:

TheGolfersWife said:

sf said:

On Thu, 29 Mar 2007 14:08:32 +1200, TheGolfersWife <> wrote:

>What type of cheese is fontini please? What would be a good

You mean Fontina? http://en.wikipedia.org/wiki/Fontina_cheese
>substitute (if any)?
>

I will try gouda or gruyere I think for starters. Or even a grated
mild colby or edam.

All of the above *except* colby will be fine. Colby (which I'm
surprised you can find) isn't even in the ballpark.

I don't recall what cheeses I saw in supermarkets and those other
healthy food stores in the US when I was there in June. I do remember
a lot of cheese was sliced and there was more processed cheese than we
have here (in New Zealand). I bought some sliced Swiss cheese to eat
with some crackers once but I don't think it was memorable! I didn't
manage to get to any specialist cheese shops in the US but I know they
do exist and many cheese types are available. I would have liked to.

Cheese is made here and exported, but we can buy many imported
Italian, Dutch and Danish cheeses. I prefer Italian parmesan,
pecorino and some gorgonzola, although all of these cheeses and most
of the other popular types from France and Denmark and even England
are made here in New Zealand (but we are not allowed to give them
their original names - only a subtitle in brackets!)

Our cheaper supermarket block cheeses tend to be cheddar tasty, edam,
colby and cheddar mild. We have most if not all of the French cheese
types but no cheese made from unpasteurised milk. This is because
historically and long long ago there was TB in some dairy herds in NZ
and all milk had to be pasteurised for sale and no cheese made from
unpasteurised milk could be sold. I don't know if some cheesemakers
ever made any for their own use. Probably! This outdated policy now
needs a revisit because TB-testing of herds is mandatory and there has
been no sign of the disease in cows for over 35 years!

We have buffalo mozarella from one cheeseemaking company - and it is
excellent. And we have super feta cheese and ricotta. So we don't
miss out. I have never seen fontini cheese anywhere, so there cannot
be a demand for this cheese either imported or locally made.

I buy Italian gorgonzola for its crumbling quality when I want to make
bleu cheese dressing, but buy NZ gorgonzola for the table (it is just
as good and half the price). I buy English Applewood smoked cheese
for its taste and quality because I haven't yet found a good local
one. And there is nothing quite like Italian parmesan or pecorino.

The Golfer's Wife

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

TheGolfersWife said:

Our cheaper supermarket block cheeses tend to be cheddar tasty, edam,
colby and cheddar mild.

I'm completely agog that you get colby in new zealand!

--
See return address to reply by email

sf said:

TheGolfersWife said:

Our cheaper supermarket block cheeses tend to be cheddar tasty, edam,
colby and cheddar mild.

I'm completely agog that you get colby in new zealand!

I can't find your newsgroup email address to reply to because I dont
think other posters are interested in our "conversation".

Colby cheese has been made in NZ for many years and sold widely. I
can remember it as a child. I don't particularly like colby cheese -
it's a bit bland for me. But lots of people buy it obviously because
there it is year in and year out in large and smaller blocks on the
supermarket shelves.

Cheers

The Golfer's Wife

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

TheGolfersWife said:

I can't find your newsgroup email address to reply to because I dont
think other posters are interested in our "conversation".

What interface are you using that you can't simply "reply"?

--
See return address to reply by email

sf said:

the only thing that's good about Olive Garden is the size
of their "regular" Bombay Sapphire (gin) martini.  It's almost
as big as a bathtub.  I found a larger one at a place I'd actually > eat at gladly last weekend.

Assuming you're referring to a SF Bay Area restaurant,
woul you mind saying which one and where? (not Olive
Garden, the other one where you'd gladly eat)

KevinS said:

sf said:

the only thing that's good about Olive Garden is the size
of their "regular" Bombay Sapphire (gin) martini.
It's almostas big as a bathtub.
found a larger one at a place I'd actually
eat at gladly last weekend.

Assuming you're referring to a SF Bay Area restaurant,
woul you mind saying which one and where? (not Olive
Garden, the other one where you'd gladly eat)

It's called Central Park Bistro in downtown San Mateo (kitty corner
from Draeger's). http://www.centralparkbistro.com/
PS: their glasses have a nice shape too... it's all part of the
martini experience. 🙂

Be careful if you're driving! I went home and slept for hours after
just one.

--
See return address to reply by email