Implanting Bill Gates's Micro-chips In Brains For Over 20 Years!

[sebastian_dangerfield]

Originally Posted by Did you just call me Coltrane?

I'm 47 and may be getting heartburn for the first time. WTF is this shit?

I’ve genetic predisposition to it. When I was young it drove me nuts.

Best advice is stick with unprocessed protein, vegetables, and avoid sugar and complex carbs. That seems to limit it.

Silver lining: It’ll keep you skinny. You’ll never even attempt to put down a bowl of pasta.

[Hank Chinaski]

Originally Posted by sebastian_dangerfield

I’ve genetic predisposition to it. When I was young it drove me nuts.

Best advice is stick with unprocessed protein, vegetables, and avoid sugar and complex carbs. That seems to limit it.

Silver lining: It’ll keep you skinny. You’ll never even attempt to put down a bowl of pasta.

Buy some Tums. Pasta is life.

[LessinSF]

Originally Posted by Hank Chinaski

Buy some Tums. Pasta is life.

Pasta is death in refashioned flavorless grass. The only thing worse is rice.

[sebastian_dangerfield]

Originally Posted by LessinSF

Pasta is death in refashioned flavorless grass. The only thing worse is rice.

I like pizza. I'll occasionally have that despite paying for it with acid kick-up. But a bowl of spaghetti? It's just bulk carb consumption IMO.

[Greedy,Greedy,Greedy]

Originally Posted by sebastian_dangerfield

I like pizza. I'll occasionally have that despite paying for it with acid kick-up. But a bowl of spaghetti? It's just bulk carb consumption IMO.

Put me on Team Hank. Pasta is life.

One thing I don't understand is why more people don't make their own pasta. If you haven't done it, watch a few episodes of pasta grannies and get out your eggs, water, and flour, because homemade pasta is much better than the dried stuff, which can be pretty good itself. And it's really easy.

I will say, though, pasta gets better the farther north you go in Italy. In the south, the fish is the main show, the pasta a (very good) side event. But one taste of pasta with walnut sauce in Northern Italy and every other dish plays second fiddle.

[Did you just call me Coltrane?]

Originally Posted by Greedy,Greedy,Greedy

Put me on Team Hank. Pasta is life.

One thing I don't understand is why more people don't make their own pasta. If you haven't done it, watch a few episodes of pasta grannies and get out your eggs, water, and flour, because homemade pasta is much better than the dried stuff, which can be pretty good itself. And it's really easy.

I will say, though, pasta gets better the farther north you go in Italy. In the south, the fish is the main show, the pasta a (very good) side event. But one taste of pasta with walnut sauce in Northern Italy and every other dish plays second fiddle.

I had fisherman's risotto in Positano and it was the best dish I've ever had.

[Greedy,Greedy,Greedy]

Originally Posted by Did you just call me Coltrane?

I had fisherman's risotto in Positano and it was the best dish I've ever had.

Once I'm back to traveling, I may need to know where.

[Icky Thump]

Originally Posted by Greedy,Greedy,Greedy

Put me on Team Hank. Pasta is life.

One thing I don't understand is why more people don't make their own pasta. If you haven't done it, watch a few episodes of pasta grannies and get out your eggs, water, and flour, because homemade pasta is much better than the dried stuff, which can be pretty good itself. And it's really easy.

I will say, though, pasta gets better the farther north you go in Italy. In the south, the fish is the main show, the pasta a (very good) side event. But one taste of pasta with walnut sauce in Northern Italy and every other dish plays second fiddle.

Team veggies and carbs here. I went meat free in December of 2020 and it was the best move ever. For me, bowing down to my craving for carbs -- as long as I am burning them off -- was like coming out of the closet. Once I went vegetarian, a lot of other health issues disappeared.

[sebastian_dangerfield]

Originally Posted by Icky Thump

Team veggies and carbs here. I went meat free in December of 2020 and it was the best move ever. For me, bowing down to my craving for carbs -- as long as I am burning them off -- was like coming out of the closet. Once I went vegetarian, a lot of other health issues disappeared.

I stopped regularly eating red meat a month ago and have noticed I feel a bit less groggy and sluggish in the AM. Usually ate fish four nights a week, but now moved it up to every night. Better sleep, I think. Doesn't tax the system as much.

But there'll definitely be a sunset on this, as I'm running out of recipes with which to experiment. And chicken and turkey are painfully dull foods.

[sebastian_dangerfield]

Originally Posted by Greedy,Greedy,Greedy

Put me on Team Hank. Pasta is life.

One thing I don't understand is why more people don't make their own pasta. If you haven't done it, watch a few episodes of pasta grannies and get out your eggs, water, and flour, because homemade pasta is much better than the dried stuff, which can be pretty good itself. And it's really easy.

I will say, though, pasta gets better the farther north you go in Italy. In the south, the fish is the main show, the pasta a (very good) side event. But one taste of pasta with walnut sauce in Northern Italy and every other dish plays second fiddle.

When I ate pasta, I recall the fresh made stuff was next level, not even comparable to store bought.

Was supposed to go to Italy just as Covid hit (kinda glad I missed that variant, which wiped out whole towns there). So haven't experienced the fish there, but everyone who has says the same thing as you. I think I could live on Branzino and sauteed (not breaded) calamari alone. It's almost sinful the way American cuisine assumes calamari (and sometimes even octopus... though I feel guilty eating those since we're learning how smart they are) require breading. Or that shrimp is a delicacy which must be on menus, while calamari is an also-ran than only sometimes qualifies. Calamari sauteed in fresh garlic, extra virgin olive oil, bit of salt and pepper, and lemon, is one of the best foods in the world.

[Greedy,Greedy,Greedy]

Originally Posted by sebastian_dangerfield

When I ate pasta, I recall the fresh made stuff was next level, not even comparable to store bought.

Was supposed to go to Italy just as Covid hit (kinda glad I missed that variant, which wiped out whole towns there). So haven't experienced the fish there, but everyone who has says the same thing as you. I think I could live on Branzino and sauteed (not breaded) calamari alone. It's almost sinful the way American cuisine assumes calamari (and sometimes even octopus... though I feel guilty eating those since we're learning how smart they are) requires breading. Or that shrimp is a delicacy which must be on menus, while calamari is an also-ran than only sometimes qualifies. Calamari sauteed in fresh garlic, extra virgin olive oil, bit of salt and pepper, and lemon, is one of the best foods in the world.

The best place I've been in the US for calamari is Rhode Island. If you ever are in the neighborhood, find the most Italian or Portuguese looking dive you can, head out of Providence or Newport, where most people go, to places like Warwick or North Providence, go in, and order any dish with Calamari other than the Rhode Island Calamari (breaded, greasy, spicy - it's good, but it's not what you are looking for). Or check out the poofy, upscale places in Providence that do coconut calamari or eastern calamari. But really, the whole state is calamari crazy.

[Hank Chinaski]

Originally Posted by Greedy,Greedy,Greedy

In the south, the fish is the main show, the pasta a (very good) side event.

A few years back I found my mom's first cousin on Facebook. My g-rents died young and we lost touch with all her relatives. The guy still has his family's home in Calabria, in the tiny village of Caulonia, on the Ionian Sea. Dinner were mostly him* or friends cooking. Each morning I'd wake to the fish monger driving along the one road that snaked through town "Pesche! Pesche!" We'd go down and buy what looked best. The dishes were wonderful and, bonus, they were family recipes from my great grandma. But then one night he made tuna pasta. Now I was confused because the fish monger had fresh tuna that morning, it is plentiful in the Ionian, but we hadn't bought any. This I-tie takes out a CAN of tuna fish and sautes it with tons of garlic and peppers. It is something we make to this day. I love it, but cannot get an answer why they don't use fresh tuna? Calabrese? Testa dura.


*He owns a Calabrese restaurant in Adelaide and goes to Caulonia for July and August. It is the only Calabrese restaurant I have ever found outside Calabria. Yes there are some "Calabria Pizza" restaurants near you; me too, the closest sells Chicago style zas. And no, the "Calabrian _____" pasta at your local is not Calabrese food likely. Mostly that just means they stick lots of peppers in it.

[sebastian_dangerfield]

Originally Posted by Hank Chinaski

A few years back I found my mom's first cousin on Facebook. My g-rents died young and we lost touch with all her relatives. The guy still has his family's home in Calabria, in the tiny village of Caulonia, on the Ionian Sea. Dinner were mostly him* or friends cooking. Each morning I'd wake to the fish monger driving along the one road that snaked through town "Pesche! Pesche!" We'd go down and buy what looked best. The dishes were wonderful and, bonus, they were family recipes from my great grandma. But then one night he made tuna pasta. Now I was confused because the fish monger had fresh tuna that morning, it is plentiful in the Ionian, but we hadn't bought any. This I-tie takes out a CAN of tuna fish and sautes it with tons of garlic and peppers. It is something we make to this day. I love it, but cannot get an answer why they don't use fresh tuna? Calabrese? Testa dura.


*He owns a Calabrese restaurant in Adelaide and goes to Caulonia for July and August. It is the only Calabrese restaurant I have ever found outside Calabria. Yes there are some "Calabria Pizza" restaurants near you; me too, the closest sells Chicago style zas. And no, the "Calambrian _____" pasta at your local is not Calabrese food likely. Mostly that just means they stick lots of peppers in it.

I’ve never tried to make a dish with canned fish. But I eat it all the time. Patagonia makes tasty mussels in a few sauces, and various brands of smoked oysters and clams in olive oil are excellent. You can also get varieties of octopus in tins, and it’s good. But that animal is too smart to eat from a tin. Seems wrong.

[Greedy,Greedy,Greedy]

Originally Posted by Hank Chinaski

A few years back I found my mom's first cousin on Facebook. My g-rents died young and we lost touch with all her relatives. The guy still has his family's home in Calabria, in the tiny village of Caulonia, on the Ionian Sea. Dinner were mostly him* or friends cooking. Each morning I'd wake to the fish monger driving along the one road that snaked through town "Pesche! Pesche!" We'd go down and buy what looked best. The dishes were wonderful and, bonus, they were family recipes from my great grandma. But then one night he made tuna pasta. Now I was confused because the fish monger had fresh tuna that morning, it is plentiful in the Ionian, but we hadn't bought any. This I-tie takes out a CAN of tuna fish and sautes it with tons of garlic and peppers. It is something we make to this day. I love it, but cannot get an answer why they don't use fresh tuna? Calabrese? Testa dura.


*He owns a Calabrese restaurant in Adelaide and goes to Caulonia for July and August. It is the only Calabrese restaurant I have ever found outside Calabria. Yes there are some "Calabria Pizza" restaurants near you; me too, the closest sells Chicago style zas. And no, the "Calambrian _____" pasta at your local is not Calabrese food likely. Mostly that just means they stick lots of peppers in it.

Perhaps oddly, I am a canned tuna fan and get this. There is a completely different taste between fresh and canned tuna, it's like they are different fish.

I want a fish monger going down the street selling fresh seafood. It could be done where we go in the summer, one of Mass's big fish ports (where the largest industry outside fishing is... making fishsticks. World capital of fishsticks).

[sebastian_dangerfield]

Originally Posted by LessinSF

Pasta is death in refashioned flavorless grass. The only thing worse is rice.

Counterpoint: Sushi.

Yeah, I do sashimi a fair amount. But it's not as good. And the rice has to be right. Fuck up the rice and the sushi's for shit.