There’s two options here 1 I have met a fellow Italian 2 you are a master chef (I don’t believe anybody else outside Italy could match the right pasta with the right sauce )
what, you don’t eat spaghetti with every meal? there is a culture, and sometimes even a practical reason, for certain culinary traditions? Lasagna is a meat dish instead of a pasta dish?
Nice so … let this be constructive for both ends … Yeah we eat pasta really often like really often most of us at least once a day if not twice but we make it like 200 times more healthy than (as I heard) u probably did for instance we don’t use ketchup on the pasta we use tomato sauce and there’s so much difference it scientifically proved one Italian out of two will have a stroke discovering how you do it … 😉 We usually eat around 80grams (yeah yeah go have fun doing the conversion ) of pasta plus some meat and veggies… And that’s brings me straight to the point how the heck can u fill a dinner without some kind of pasta … What did u eat? Meat and meat ? 🤷 About your second question I will skip it u probably don’t really care and I will talk for like ages about stuff I somehow know because it’s instinctive that objectively aren’t so obvious… Aaaaand no lasagna would probably still be considered a pasta disch yes it has some meet but it doesn’t metter … Spaghetti con le polpettine (meatball spaghetti) also have meat but they remain pasta plus somewhere in remote regions of Italy we call the lasagna pasta al forno witch means oven baked pasta
you falsely assume I am America, also while pasta al forno is close to Lasagna, it’s not really the same thing (who would have thunk that different regions of Italy have different food cultures)
My bad I shoot for the highest probably optionand I missed … Yeah we gave the pasta al forno name to the lasagna and call that dish you probably refer as pasta pasticciata…
I once had a salad with what I thought was feta cheese on it, but it was actually blue cheese. The shock almost killed me. As did the awful taste of the blue cheese.
Blue cheese is one of the most tasty cheeses. You can say I’m eating mold as many times as you want. I do not give a flying fuck. Shit is absolute S tier cheese.
Also some antibiotics are made from mold. People need to wake the fuck up and realize that blue cheese is god damn delicious.
Ok real talk but cheese is made of milk and milk is made from mutated sweat glands. So we take mutant sweat and let it spoil, sift it, and press it before exposing it to mold.
I don’t know why the mold is where we draw the line if we’re drawing them. I’d be wondering why you’re constantly sticking your arm in a cow vagina to keep it pregnant or with a calf so you can harvest the nutrition sweat and let it spoil.
Yeah, not liking blue cheese because it’s mold is just silly and mockable. Not liking it because it tastes bad to you is a legit opinion and no one should be shaming anyone for it.
I’m all for a diverse palet but it’s not necessary to shame someone who knows and can understand their preferences for not liking something just like they shouldn’t shame you for liking blue cheese.
Shaming and spreading misinformation is bad faith arguing in either side.
Lol what the fuck misinformation was stated in my reply?
Also my reply was clearly half joking. You need to stop taking every god damn thing on the Internet so seriously. This was literally a post about blue cheese on a fucking meme community. Go outside and touch grass. You need it.
Lol so is this how you operate? If someone has a response that you don’t particularly like, you wrongly accuse them of spreading misinformation and then tell them to calm down?
My dad loves it. For me i get an initial hint of the flavour but then my taste buds/ brain get a rotten taste (like how week old garbage bins smell). As I eat it i’m on a roller coaster of mmm, and wretch. It must be some archaic survival thing where the mold triggers danger, because I love new tastes and gravitate to things like marmite and kambucha so fermented foods aren’t an issue
Fermentation is still resulting in live organisms. Which essentially is what makes up a lot of food we eat. It doesn’t come out of a machine as only one atomic building block. And it is absolutely necessary in our nutrition to have this biodiversity even on a micro level to keep our body functioning.
Though it doesn’t mean you go lick the black mold in your shower. Just get some basic education of nutrition to the point you’re not so absolutely this negligently dumb about food as the OP.
Unless you’re drinking unfiltered beers, you shouldn’t actually have any live yeast left in your beer. And if there are prepare t6o be gassy as fuck for the rest of the day.
Which essentially is what makes up a lot of food we eat.
Well everything we eat was once living, or a product of something living. It’s not why people don’t like eating mold.
Mold still tastes nasty as fuck, blue cheese included, even if that particular mold is safe to eat.
I’m not forcing you to eat it but preference alone isn’t enough reason to be spreading misinformation and just being stupid. Just say you don’t like it. Stay away from educating anyone on it being anything more than your preference though.
It tastes nasty to you. That’s not something objective thing. You can dislike it all you want, but that doesn’t mean other people think the same.
And you can’t just say “all mold tastes nasty”, different kinds used in different ways have as wide of a spectrum of tastes as anything else. Common things that use mold: soy sauce, miso, tempeh, sake, cured meats, and many different kinds of cheeses (not just blue cheese) and more.
Or every other cheese, or yogurt, sour cream, etc…
It’s like everyone puts on their blinders. Every time you hear cultured, fermented, or the big ol’ stupid blanket term “probiotic”, it means bacteria, mold, or yeast. Every time you hear “active”, that means it’s live organisms.
We all love to eat bacteria, mold and yeast. It all depends on the type.
Yeast is an opportunistic pathogen that will secrete toxins. The reason that you don’t get sick when eating bread and stuff is because the yeast dies when you cook it, preventing infection. Although, I’m pretty sure you’ll be fine if you ate live yeast, because your stomach would kill them, also preventing an infection.
Pretty much anything containing some form bread, like pastries, pizza and well bread, is commonly made with yeast which is also a fungus just like mold.
Mold is a fungus. Same group as mushrooms, yeast, etc. Some mushrooms are edible and delicious. So are some molds. The mold in blue cheese is not the same as the kind that makes food inedible.
Yet for some of us we can taste that it is a mold and it triggers a gag/gross out effect. My dad loves it. For me it is “hmm not bad” then “ugh that is rotten” and my tastebuds/brain vascillate between those experiences as I’m chewing it
Blue Cheese is the IPA of cheese. It has a lot of “flavor” which makes you think it’s “good” but… is it? It’s good, but not slap-your-own-mother amazingly life changing. I used to love it, but got tired of being punched in the face, and started to appreciate subtlety way more. Same with beers. I still like an IPA occasionally, if it’s of a higher quality, not just WE FUCKED ONE MILLION HOPS INTO THIS. It’s the same bullshit with “truffles”. Not really that good, thrown onto cheap garbage food to mark it up by $10. Again, the good, real truffles, are actually quite nice (and hard to come by for obvious reasons).
I don’t find blue cheese so strong. Some are, and they can become too strong if they are a bit old, but they can also be very delicate. There are also way stronger and more in your face cheese than blue cheese.
IPA is a great comparison (and I hate how “IPA” has become synonymous with “beer”). I like blue cheese, but I agree it can quickly overwhelm. I prefer to go easy with it in recipes. For salad dressings I prefer the ones that are toned down a bit.
The comparison with IPAs is apt. For me an IPA is really only suitable when it balances the flavors of some other food. But, let’s be honest. People aren’t getting IPAs for the hops. They’re getting IPAs for the higher ABV. And, while I love blue cheese I never sit down and just eat it alone like I could disappear a block of aged cheddar. Blue cheese is always better when it balances the flavors of other foods like bacon, dates, cured meats, buffalo wings, cauliflower, salads, etc.
Truffle oil on the other hand might as well be snake oil. Truffle oil is never authentic, it’s just flavored oil. Just give me some damn mushrooms and if truffles aren’t available find another good mushroom and stop trying to make it an oil.
I had forgotten that the larvae jump. For some reason that makes it so, so much worse to me. If I were to eat an arthropod-originating cheese I would probably prefer to try mite cheese.
" Believed to have originated in a cave in Roquefort, France, blue cheese is available in a handful of varieties including gorgonzola, stilton, and cambozola. The blue veins characteristic of blue cheese develop from the bacteria Penicillium Roqueforti that grow within small punctures created on top of the cheese loaves at the beginning of the cheese ripening process.
Though blue cheese is typically high in sodium, it is rich in dairy protein, dietary fats, and essential vitamins and minerals including calcium, phosphorous, potassium, zinc, and vitamin A. What makes each variety different is the type of milk used, the length of ripening, and the result texture and flavor."
When it comes down to it lots of people eat things just because they like them not because it’s beneficial. Obviously that can lead to unhealthy eating but in moderation there’s nothing wrong with it.
Typical mass market eggs are unfertilized, but eggs from smaller scale or hobby farms are usually fertilized. On a small scale, it’s easier to keep the hens safe from wildlife with a rooster around, but on a large scale they’re just a waste of feed. If you’re curious, fertilized eggs have a tiny red dot in the egg white.
According to all known laws of aviation, there is no way a bee should be able to fly. Its wings are too small to get its fat little body off the ground. The bee, of course, flies anyway because bees don’t care what humans think is impossible.
bees sometimes fly, like flies, but not exactly like flies; though they do fly. Bees do. Well, flies also fly, but differently. Not that differently if you don’t care about such distinctions, but pretty differently if you do. I wish I could fly. That last one wasn’t a bee fact. It was a me fact.
Fun part is, Aspergillus oryzae (fungi used to make koji) can develop into dangerous strains that release heavy toxins able to easily paralyze an adult forever.
This is one if the reasons they say not to try making your own spores and to restart batches with commercially purchased spores. One of the things people do with it is fast age steaks over 24 hours at room temp by growing a layer of it on the steaks surface (moldy steaks). Also isnt Aspirgillus is a mold not a fungi?
Wine is spoiled grapes, all cheese is just milk you left out for so long it got dry and sausages are what happens when you disembowel a pig and stuff its guts with its own minced ass. Today I ate a thing that looks like the first draft of an Aliens facehugger they rejected for being too spiky.
People buy food so processed they forget we're just gross hungry animals just putting random things in their mouths to see if it keeps them alive for a bit.
Sausages are also commonly inoculated with mold. The powdery coating on aged salami is Penicillium nalgiovense.
And some of the fanciest, most expensive wines are made from moldy grapes. Botrytis cinerea, when consistently wet and humid, causes “grey rot” which spoils the grapes. When it dries out, though, it becomes the “noble rot” which is prized.
Absolutely, if you've ever made the types of sausages for cold cuts at home it's very obvious. People think the white powdery thing is just cool packaging (and to be fair in ultraprocessed crap it can be), but nope, that stuff is transparent when you get started.
Also, the "transparent stuff"? Disemboweled guts. I mean, the mold should be the least of your concerns if you're going by gross-out factor.
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