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The Watercooler
So what are the traditional foods or new
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<blockquote data-quote="ThreeShadows" data-source="post: 226284" data-attributes="member: 6370"><p>Passionate foodie here! From Wikipedia:</p><p></p><p>Stracciatella (from Italian stracciato, "torn apart") is an Italian egg-drop soup usually said to be "alla Romana" ("the way it's done at Rome"), but also popular in Marche and Emilia Romagna. It is prepared by beating eggs and adding grated parmesan cheese, salt, pepper, nutmeg, and sometimes semolina, and then adding this mixture to boiling broth. The broth is set whirling first with a whisk, and the beaten egg mixture added in a slow stream to produce the stracciatelle ("little shreds") of cooked egg in the broth, which is clarified by the process.</p><p>I've never seen it used in wedding soup, from what part of Italy did her family come?</p><p></p><p>Christmas is my husband's birthday (he used to think the whole country was celebrating his birthday!) I used to have to cook two big complicated gourmet meals, one on the Eve and one the next day. I haven't really enjoyed a Christmas in 36 years...Anyway, we broke the bank with a standing rib roast to be accompanied by mashed potatoes from the Silver Palette book (heart attack on a plate), yorkshire pudding (still tempting fate 'cause it's made with fat from the roast) and various less lethal veggies. I don't know why my husband canceled his life insurance policy...</p><p></p><p>Joyeux Noël to all!</p></blockquote><p></p>
[QUOTE="ThreeShadows, post: 226284, member: 6370"] Passionate foodie here! From Wikipedia: Stracciatella (from Italian stracciato, "torn apart") is an Italian egg-drop soup usually said to be "alla Romana" ("the way it's done at Rome"), but also popular in Marche and Emilia Romagna. It is prepared by beating eggs and adding grated parmesan cheese, salt, pepper, nutmeg, and sometimes semolina, and then adding this mixture to boiling broth. The broth is set whirling first with a whisk, and the beaten egg mixture added in a slow stream to produce the stracciatelle ("little shreds") of cooked egg in the broth, which is clarified by the process. I've never seen it used in wedding soup, from what part of Italy did her family come? Christmas is my husband's birthday (he used to think the whole country was celebrating his birthday!) I used to have to cook two big complicated gourmet meals, one on the Eve and one the next day. I haven't really enjoyed a Christmas in 36 years...Anyway, we broke the bank with a standing rib roast to be accompanied by mashed potatoes from the Silver Palette book (heart attack on a plate), yorkshire pudding (still tempting fate 'cause it's made with fat from the roast) and various less lethal veggies. I don't know why my husband canceled his life insurance policy... Joyeux Noël to all! [/QUOTE]
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So what are the traditional foods or new
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