(Backdated) As I was injured and now ill am getting some files out until I catch up. Its a lot of work and I am recuperating. There might be the odd mistake like wrong day, but THIS TAKES A HUGE AMOUNT OF TIME, and that’s just one day’s worth. I have 9+ days and counting, so will be awhile, and I won’t have what you might expect to see (some stories) as I was not at home. If I don’t have it I can’t post it.
The actual date will differ from my posting date – till its caught up. If you comment on the date because you have not read this and its unnecessary or nasty/stupid, that’s on you and I will delete the comment. I am not doing most other things I want to be doing for myself including resting in bed. I will never catch up then. So bear with me.
Anything else you need to know?
Yes, to save a lot of time, I may catch up on thumbnails AND post with bare minimum in descriptions like, #’s and details unless really needed, as this takes a huge amount of time. E.g. I will place a science folder in the correct play list but might not say or add other information saying so.
I hope to be caught up by the end of the weekend.
I may post two or three days at a go, otherwise I will never catch up.
See here for why this has happened?
Thanks for reading.
And finally, when so much international diplomacy is focused on solving the world’s major crisis, something more appetizing is occupying the hotline between embassies in London and Rome. It’s a British take on a popular Italian pasta recipe, Katua Epe, cheese, and black pepper. Italians use only three ingredients. One British cookery website, which perhaps should know better, added butter to its recipe and used the wrong kind of cheese, hence complaints to our embassy in Rome. It’s a dish enjoyed for more than 3,000 years. While Britains were in the Bronze Age, Italians were cooking up a storm, handing down traditional recipes that haven’t changed until now. Pass me the butter, please. Ricardo Demiano has been a chef for 11 years, but he’s never cooked kacio pepe this way. It doesn’t feel natural, but uh I’ll go with it. Why do you think this dish is so important for Italians? Um it’s one of the milestones of Italian cuisine and Italians are really, you know, strict about it. They love it and they want it cooked in a certain way. Do you think they’re too strict? Absolutely. Italian people are so Italian sometimes, you know, just chill out and everything is fine. And this is what sparked outrage among some in Italy when one of the UK’s most popular food websites added butter to a dish traditionally made with just three ingredients. Originally from pasta, pepper, and pecarino cheese. But this culinary controversy even hit headlines in Rome after it was reported to the British embassy by an Italian restaurant association. Today though, instead of frustration, there was a friendly invite. We are very upset because I am in favor of traditions. Given that King Charles has recently visited Italy, he says I would like to invite him back too. We will take him to a nice restaurant and eat the real Kacho Pepe together. Even for those known to adapt recipes, there are simply some they say you don’t change. I don’t have any problems with fusion if it doesn’t become confusion. We have created uh and revisited a lot of different recipes, but the the the staples are very important to us. There is really only one way though to know which one’s best. After trying the original recipe, it was time for us to try the modern twist. Cheers. Cheers. Oh, that’s a messy one. The idea of a different take might have been difficult to swallow. What do you think? Can you tell the difference? But not for everyone. Not really. Nothing wrong with that. Okay. Is it bad that I like the one with bottom? No, you do you. There’s nothing wrong with here. So, I’ll just take this one. Sangi Salal, News at 10, Bristol. Hungry yet?
Dining and Cooking