Ciao Lorenzo

[Old Vantaa Man]

Look at this:

http://news.bbc.co.uk/2/hi/europe/6601581.stm

It's bloody true. Pizza in Finland tastes about the same as the cardboard box. All restaurants here run by bloody Arabs and Turks. What the fuck is a Kebab Pizza? Disgusting.

Germany (Ruhrgebiet) had great Italian places. Used to eat out at least once a week.

Ciao, ciao.

[logo80]

Hi, a chef friend of mine always says: "if an Italian cook go abroad to open his own restaurant he failed in Italy"... so sadly I can only say that if you want really to taste italian dishes you should come here... (there are still some virgins as a dessert here around)
Regards, Lorenzo

[Tomer=Trance]

I think my home made pizza and pasta dishes are very authentic.
I make the dough myself in both,obveiously the souce aswell.
You wont belive how different fresh pasta and dried store bought pasta tastes.

Also My rissoto is heavenly.
You should also taste my rolled aggplant filled with goat and maskarpone cheese with tomato and basil souce with parmesan on top.

[Old Vantaa Man]

if an Italian cook go abroad to open his own restaurant he failed in Italy

Damn. The truth can hurt sometimes. I probably won't tell that to Rodolfo next time I'm there though..

http://www.ravintolaopas.net/rodolfo/

Very few Italians here, unfortunately.

[3o3]

Originally Posted by logo80

"if an Italian cook go abroad to open his own restaurant he failed in Italy"

That is probably one of the funniest and most evil comment I've ever heard!

There are some great pizza-places around here in Stockholm but then again they are quite expensive and are run by real italians.

On another story; Me and Ausa went to this greekrestaurant a few months ago and we started to talk to the owner that apperantly came from Turkey (and everybody that worked in the place). Quite odd!

[Old Vantaa Man]

Tomer, you're my kind of guy. I make all my own bread and pizza dough too. Not made fresh pasta for a while though. That's a bit too much work for me. How do you make your tomato sauce? Here's mine:

10 tomatoes quartered, 3 red peppers cored and sliced, whole garlic unpeeled, sprinkle with olive oil and salt. Bake 30-35 mins, sieve off all skins, voila. Makes about 1 litre.

Hey Sebs, funniest restaurant I went in was a Bavarian sausage and beer house in NYC. Run and staffed by Israelis. They wore the lederhosen and dirndl, the lot! Waitress was even a blonde.

[Tomer=Trance]

Originally Posted by Old Vantaa Man

Hey Sebs, funniest restaurant I went in was a Bavarian sausage and beer house in NYC. Run and staffed by Israelis. They wore the lederhosen and dirndl, the lot! Waitress was even a blonde.

Hehe thats a new one,i got to visit there someday.

Originally Posted by Old Vantaa Man

Tomer, you're my kind of guy. I make all my own bread and pizza dough too. Not made fresh pasta for a while though. That's a bit too much work for me. How do you make your tomato sauce? Here's mine:

i pick about 15-20 kg of very wripe tomamtos at the market for cheap (about 50cents a Kilo).
they sell them cheap because their not the flavorless enginieered to grow any time of the year and have deep red color runway model tomatos you find at the supermarket,
These need almost no care just loads of sunshine which we have plently of and water...

Back to the kitchen,
I remove all the seeds and inner juice from the tommatos and run them thru a meet grinder several times including the pulp (which i run thru a strainer) and fill steralized glass bottles with the flesh and few leavs of basil.
these amount will be sufficient for few months an can be kept outside in a cool place because its sterelized.

souce for about 500-700g of pasta:
I heat some nice olive oil which my dad gets from his arab friend (his family has a field of olive trees and they produce superb oil and very tasty olives)
Then I saute a small onion (you can do without but i just love onions lol) few bits of garlic choped roughly and then the lovly tomato souce about 400g i would say just before serving i chop some basil ,
Served warm with parjano cheese :P

[Old Vantaa Man]

Good read, Tomer. Thanks

Cheapest we ever see tomatoes is in peak summer season and they can be bought for €1kg. At the moment my local is selling them €2.50kg. Red peppers cost up to €6kg at the moment! Fresh asparagus has just landed from Hungary. €3 for 12 fresh stalks. Having that with some Norwegian salmon fillet €6kg, in about ½ an hour when it comes out of the oven. Hmm.. Getting hungry now.

What you doing being friends with your Arab neighbours? Shouldn't you be shooting each other?

[Tomer=Trance]

I didnt realise the matirials are so expenssive
Now i understand why even mid class resturants in the uk charge 50-60 pounds for a dish,
this can also explain why not many people in the uk eat and preper fresh healthy food at home. (i saw the naked chef docomentry thing)


About shooting "them" well...
Im too friendly to shoot anyone
I think the best idea is for us and them is to live seperatly in form of states.
after we split into 2 countries there is really no reason we cant all be friends visiting,enjoying each other's culture food art and music just like tourists.