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Re: [OM] Nathan's PAD 4/10/2013: señorita sharing the bounty

Subject: Re: [OM] Nathan's PAD 4/10/2013: señorita sharing the bounty
From: "Piers Hemy" <piers@xxxxxxxx>
Date: Fri, 11 Oct 2013 10:23:25 +0100
I wouldn't want to venture an opinion on whether your Vietnamese friend's
opinion has been coloured (red or not) by *your* risotto, Andrew, but the
phrase "French Paella" got me thinking about paella as a marker of cultural
influences spreading far and wide. While, no doubt, it will be a bad idea to
suggest it in Spain, to my eye and taste buds paella is no more than a local
variation of pilaf (a.k.a.pilav, plov, palao, polu or pulaw) - that is the
same dish, known from Valencia to Ferghana. But each national cuisine claims
its own variation as "its own". All of the equally tasty (at least, those I
have tasted).

Culinary hegemony?

Piers


-----Original Message-----
From: Andrew Fildes [mailto:afildes@xxxxxxxxxxxxx] 
Sent: 09 October 2013 07:12
To: Olympus Camera Discussion
Subject: Re: [OM] Nathan's PAD 4/10/2013: señorita sharing the bounty

My wife refuses to eat Risotto when out as it's never as good as mine
(preen, slightly).
But it puzzles me that the French, who disdain almost every other national
cuisine as inferior, eat a lot of Paella. But never Risotto.
Of course, French Paella is always with prawns and chicken and not much like
the real thing.
I've invented Risotto Rosso - made with red onions, tomatoes, tomato paste,
smoked paprika. And a little chicken, but NOT red wine!

As a Vietnamese friend of mine says - Risotto - Viet for "who f**ked up the
rice?"
Andrew Fildes
afildes@xxxxxxxxxxxxx
www.soultheft.com
Author/Publisher: The SLR Compendium - http://www.blurb.com/books/4628309 or
http://blur.by/19Hb8or



On 09/10/2013, at 5:32 AM, Siddiq Siddiqui-Ali wrote:

> I want to start by having a proper paella, so when we experiement at home,
there's a frame of reference I can aim for :) Getting decent at risotto!
> 
> On Oct 8, 2013, at 5:41 AM, Nathan Wajsman <photo@xxxxxxxxxxxxxx> wrote:
> 
>> Absolutely.
>> 
>> In fact, we eat just as many paellas made at home (my wife loves rice) as
out. And the best rice of all is the one made by our friend Hilarión in
Almoradí.

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