Jimbo wrote:WG Kaspar wrote:It's Greek obviously. I may be a bit biased but I'm sticking with it.
You guys stole everything from the Minoans.
We stole everything from everyone and passed it on as our own. Genius really.
Jimbo wrote:WG Kaspar wrote:It's Greek obviously. I may be a bit biased but I'm sticking with it.
You guys stole everything from the Minoans.
sloopjohnc wrote:Copehead wrote:It is hard to get British cuisine right.
You said a mouthful there, but I think I take it differently than you mean it to be taken.
Copehead wrote:sloopjohnc wrote:Copehead wrote:It is hard to get British cuisine right.
You said a mouthful there, but I think I take it differently than you mean it to be taken.
I just mean it takes time and effort, and those are things that most run of the mill eating houses are not prepared to spend.
sloopjohnc wrote: And I realize it does take a lot of time to boil all the taste out of each vegetable in a pot.
sloopjohnc wrote:Copehead wrote:sloopjohnc wrote:
You said a mouthful there, but I think I take it differently than you mean it to be taken.
I just mean it takes time and effort, and those are things that most run of the mill eating houses are not prepared to spend.
I know what you meant.
And I realize it does take a lot of time to boil all the taste out of each vegetable in a pot.
take5_d_shorterer wrote:If John Bonham simply didn't listen to enough Tommy Johnson or Blind Willie Mctell, that's his doing.
John aka Josh wrote:Is South American food any good? The home of chillis, tomatoes, maize and chocolate after all. Don't believe I've had any food cooked to recipes south of Mexico.
Sir John Coan wrote:Nolamike is speaking nothing but sense here.
Loki wrote:Mike is Hookfinger's shill.
Nolamike wrote:John aka Josh wrote:Is South American food any good? The home of chillis, tomatoes, maize and chocolate after all. Don't believe I've had any food cooked to recipes south of Mexico.
I'm far from an expert, but I can say that there's quite a broad range of cooking styles in S.A. Much of it has evolved from a merger of Spanish cooking and assorted indigenous ingredients. And some of the best red wines you'll ever drink, at least dollar for dollar, are from Argentina and Chile.