HeartlandGirl
Rock n' Roll Doggie ALL ACCESS
Where you can hear "Space Moon Is What We Thought It Was!" and rock the fuck out.
Random Music Thread LXIII: Cobbler is disqualified for poor effort.
- Thread starter Danny Boy
- Start date
The friendliest place on the web for anyone that follows U2.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
- Status
Where you can hear "Space Moon Is What We Thought It Was!" and rock the fuck out.
PhilsFan
Blue Crack Addict
Where we are all down with Swoop.
Jive Turkey
ONE love, blood, life
- Joined
- Mar 28, 2005
- Messages
- 13,645
You should. It's about this guy called Billy Jamieson. He lives (lived) in Toronto and collects and trades in the ethnographic/curiousities/oddities market. His condo is filled with all sorts of weird items; Shrunken Heads, Fossils, African tribal weapons, taxidermied heads, Skulls, Mummies. I love that shit. I wanted to meet him, but he died
Jive Turkey
ONE love, blood, life
- Joined
- Mar 28, 2005
- Messages
- 13,645
I've never heard of it, but it sounds like something I'd like to watch. I'm not sure we get the Science Channel here though
Jive Turkey
ONE love, blood, life
- Joined
- Mar 28, 2005
- Messages
- 13,645
I wanted to know where he lived since his place was so cool and found this on Youtube. I guess his lady is selling the place, but they left everything up for the promo video. Amazing condo. If any of you want to buy it for me, that's cool
468 Wellington Street West #201 - YouTube
468 Wellington Street West #201 - YouTube
Jive Turkey
ONE love, blood, life
- Joined
- Mar 28, 2005
- Messages
- 13,645
I only believe in science, but I hate hockey, so what do I know?
BoMac
Self-righteous bullshitter
Jive Turkey
ONE love, blood, life
- Joined
- Mar 28, 2005
- Messages
- 13,645
It's how I impress the ladies
cobl04
45:33
Who is this man? I like to follow funny people on Twitter!
SMalk and the Jicks in but a few weeks, guys.
Crash course: @DadBoner's (Karl Welzein) best tweets
GirlsAloudFan
Blue Crack Addict
Well, you made a long journey from Milan to Minsk...
bono_212
Blue Crack Distributor
GAF, The Lorax. This is happening.
Also, Oh my God, guys. I don't know if this means anything to anyone else here, but I just got back from Barnes and Noble and holy shit there's a new Captain Underpants book coming out!
Yeah, definitely sounds right up my alley. If it's NOT on here, I'll find it somewheres.
Nacho Libre - I Only Believe In Science - YouTube
Also, Oh my God, guys. I don't know if this means anything to anyone else here, but I just got back from Barnes and Noble and holy shit there's a new Captain Underpants book coming out!
Yeah, definitely sounds right up my alley. If it's NOT on here, I'll find it somewheres.
Nacho Libre - I Only Believe In Science - YouTube
cobl04
45:33
I used to love Captain Underpants.
bono_212
Blue Crack Distributor
It's one of my absolute favorite things to ever exist.
Also, it turns out I missed one Captain Underpants book in 2006, so it hasn't been 9 years since the last one, just SIX.
Also, it turns out I missed one Captain Underpants book in 2006, so it hasn't been 9 years since the last one, just SIX.
cobl04
45:33
This is one of my favourite people I follow on Twitter. I find her shtick very funny, even like a year after I started following her. A lot of these tweets won't make sense to non-Australians though.
@nadinevoncohen’s (Nadine von Cohen) best tweets
iron yuppie
ONE love, blood, life
Feel like I could drink a thousand whiskey cocktails tonight, you guys.
bono_212
Blue Crack Distributor
I've read all of his tweets from the last few days and I'm amused.
cobl04
45:33
bono_212
Blue Crack Distributor
Thanks...right before I'm about to watch The Lorax too...nothing's going to ever be OK again.
corianderstem
Blue Crack Distributor
GAF, I have to tell you, maybe because you might be the only person who might know what/who I'm talking about.
There was a girl at the Sigur Ros show the other night who I swear looked exactly like Analeigh from America's Next Top Model. And she's been in some movies, like Crazy Stupid Love.
It was uncanny. She was tall and slim too, like, you know, a model. I kept running into her when I was wandering around before the show.
There was a girl at the Sigur Ros show the other night who I swear looked exactly like Analeigh from America's Next Top Model. And she's been in some movies, like Crazy Stupid Love.
It was uncanny. She was tall and slim too, like, you know, a model. I kept running into her when I was wandering around before the show.
aww boo, reading back in the thread i missed a whole bunch of language talk. being a double major in german and linguistics, i always like talking about that kinda stuff with peeps. ah well.
on a related note though, whenever anyone asks me my major, their eyes bug out at the linguistics and they act like i'm saying some kind of specialised science. granted i'm not saying it's an easy subject, but i'm pretty sure something like neurobiology is a tad more difficult than this.
on a related note though, whenever anyone asks me my major, their eyes bug out at the linguistics and they act like i'm saying some kind of specialised science. granted i'm not saying it's an easy subject, but i'm pretty sure something like neurobiology is a tad more difficult than this.
HeartlandGirl
Rock n' Roll Doggie ALL ACCESS
That's very cool that you were a linguistics major. I sometimes consider going back to school to get a linguistics degree for fun. Did you enjoy it? I'm curious what you liked most and liked least about studying in that field.
No spoken words
Blue Crack Supplier
In I come and out you go you get
Here we are again now, place your bets
Here we are again now, place your bets
bono_212
Blue Crack Distributor
Is this the time?
The time to win or lose
Is this the time?
The time to choose
The time to win or lose
Is this the time?
The time to choose
Reggo
Blue Crack Addict
- Joined
- Mar 30, 2007
- Messages
- 26,992
No spoken words
Blue Crack Supplier
Parmigiana (a short form of Parmigiana di melanzane) is a Southern Italian dish made with a shallow-fried sliced filling, layered with cheese and tomato sauce, then baked. Parmigiana made with a filling of eggplant (aubergine) is the earliest version. Variations made with breaded meat cutlets, such as veal and chicken, have been popularized in other countries, usually in areas of Italian immigration.
The dish is claimed by both Campania and Sicily. While "parmigiana" usually means "from Parma" (in Northern Italy), the dish is not part of the cuisine of Parma. It is a Southern Italian dish.
In addition to the original Italian recipe, many variations are found world-wide, most often in countries where large numbers of Italians immigrated. Examples of dishes developed outside of Italy from the early parmigianas include veal (Veal Parmigiana) or chicken breast (Chicken Parmigiana) dipped in a mixture of beaten eggs, breaded, shallow-fried and topped with a marinara sauce (red Sicilian tomato sauce) and mozzarella. It is then usually baked until the cheese is bubbly and brown. The veal dish is known in Italian as Cotolette alla Bolognese.[1]
Parmigiana is also used in the names of unrelated dishes which do form part of the cuisine of Parma cuisine, such as trippa alla parmigiana (Parma-style tripe).
[edit]Preparation
The dish consists of a sliced filling pan fried in oil, layered with tomato sauce and cheese, and baked in an oven. In some versions, the sliced filling is first dipped in beaten eggs and dredged in flour or breadcrumbs before frying. Some recipes use hard grated cheeses such as Parmesan, while others use softer melting cheeses like Mozzarella, or a combination of these.
[edit]International variations
This section needs additional citations for verification. (March 2012)
Freshly cooked Chicken Parmesan.
In the United States and Canada, veal parmigiana or chicken parmigiana is commonly served as a grinder or a submarine sandwich. It is also popular with a side of or on top of pasta. Diced onions or green bell peppers, sautéed or raw, are sometimes added.
Chicken or veal parmigiana is a common dish in Australia[citation needed] and Argentina[citation needed] and in both countries often served with a side of french fries or mashed potatoes and salad. In Australia it may also contain a variety of toppings, including sliced ham or fried aubergine slices. This dish is often referred to as a parma, parmi or occasionally on menus as the "Queen of Schnitzels"[citation needed].
In Argentina it is called "Milanesa" (if beef or veal), "de Pollo" (chicken), "de Berenjena" (eggplant) or "de Cerdo" (pork) ending in "a la Napolitana" when served with a slice of ham and topped with a variety of melted cheeses and tomato sauce and/or a slice of tomato; or simplemente Milanesa if served without toppings and garnished with a slice of lemon. Among many other variations are "Milanesa al Roquefort" (with a creamy blue cheese sauce); "Pollo a la Maryland", served with noisette potatoes, peas and sweet creamed corn as side dishes; and "Milanesa a caballo" when topped with a fried sunny-side-up egg.
A similar dish, the Parmo, which uses either pork or chicken, has developed in England.
The Brazilian variation is usually beef, and may often contain vegetables (such as peas) in the topping.
[edit]Name
There are several conflicting theories for the origin of the name parmigiana.
One common theory attributes the name to the use of Parmigiano-Reggiano (Parmesan cheese).[2] For this reason the dish is sometimes called "melanzane alla parmigiana", though "parmigiana di melanzane" is considered more correct.
Another theory attributes the name to an alteration of the Sicilian word parmiciana:
With its liberal use of aubergines and tomatoes, this is most likely an ancient Sicilian dish which, in many cookbooks is erroneously described as deriving its name from Parmigiano-Reggiano cheese, one of the ingredients. However "parmigiana" is the Italianization of the Sicilian dialectal word "parmiciana", which refers to the slats of wood which compose the central part of a shutter and overlap in the same manner as the slices of aubergine in the dish."[3]
A variant of this theory traces the name to Sicilian "palmigiana", also meaning "shutter", from the way in which the slices are laid.[4]
As with Parmigiano-Reggiano cheese, the word Parmigiana is often rendered as "Parmesan" in English-speaking countries, from the French word for "from Parma."
The dish is claimed by both Campania and Sicily. While "parmigiana" usually means "from Parma" (in Northern Italy), the dish is not part of the cuisine of Parma. It is a Southern Italian dish.
In addition to the original Italian recipe, many variations are found world-wide, most often in countries where large numbers of Italians immigrated. Examples of dishes developed outside of Italy from the early parmigianas include veal (Veal Parmigiana) or chicken breast (Chicken Parmigiana) dipped in a mixture of beaten eggs, breaded, shallow-fried and topped with a marinara sauce (red Sicilian tomato sauce) and mozzarella. It is then usually baked until the cheese is bubbly and brown. The veal dish is known in Italian as Cotolette alla Bolognese.[1]
Parmigiana is also used in the names of unrelated dishes which do form part of the cuisine of Parma cuisine, such as trippa alla parmigiana (Parma-style tripe).
[edit]Preparation
The dish consists of a sliced filling pan fried in oil, layered with tomato sauce and cheese, and baked in an oven. In some versions, the sliced filling is first dipped in beaten eggs and dredged in flour or breadcrumbs before frying. Some recipes use hard grated cheeses such as Parmesan, while others use softer melting cheeses like Mozzarella, or a combination of these.
[edit]International variations
This section needs additional citations for verification. (March 2012)
Freshly cooked Chicken Parmesan.
In the United States and Canada, veal parmigiana or chicken parmigiana is commonly served as a grinder or a submarine sandwich. It is also popular with a side of or on top of pasta. Diced onions or green bell peppers, sautéed or raw, are sometimes added.
Chicken or veal parmigiana is a common dish in Australia[citation needed] and Argentina[citation needed] and in both countries often served with a side of french fries or mashed potatoes and salad. In Australia it may also contain a variety of toppings, including sliced ham or fried aubergine slices. This dish is often referred to as a parma, parmi or occasionally on menus as the "Queen of Schnitzels"[citation needed].
In Argentina it is called "Milanesa" (if beef or veal), "de Pollo" (chicken), "de Berenjena" (eggplant) or "de Cerdo" (pork) ending in "a la Napolitana" when served with a slice of ham and topped with a variety of melted cheeses and tomato sauce and/or a slice of tomato; or simplemente Milanesa if served without toppings and garnished with a slice of lemon. Among many other variations are "Milanesa al Roquefort" (with a creamy blue cheese sauce); "Pollo a la Maryland", served with noisette potatoes, peas and sweet creamed corn as side dishes; and "Milanesa a caballo" when topped with a fried sunny-side-up egg.
A similar dish, the Parmo, which uses either pork or chicken, has developed in England.
The Brazilian variation is usually beef, and may often contain vegetables (such as peas) in the topping.
[edit]Name
There are several conflicting theories for the origin of the name parmigiana.
One common theory attributes the name to the use of Parmigiano-Reggiano (Parmesan cheese).[2] For this reason the dish is sometimes called "melanzane alla parmigiana", though "parmigiana di melanzane" is considered more correct.
Another theory attributes the name to an alteration of the Sicilian word parmiciana:
With its liberal use of aubergines and tomatoes, this is most likely an ancient Sicilian dish which, in many cookbooks is erroneously described as deriving its name from Parmigiano-Reggiano cheese, one of the ingredients. However "parmigiana" is the Italianization of the Sicilian dialectal word "parmiciana", which refers to the slats of wood which compose the central part of a shutter and overlap in the same manner as the slices of aubergine in the dish."[3]
A variant of this theory traces the name to Sicilian "palmigiana", also meaning "shutter", from the way in which the slices are laid.[4]
As with Parmigiano-Reggiano cheese, the word Parmigiana is often rendered as "Parmesan" in English-speaking countries, from the French word for "from Parma."
- Status
Similar threads
- Locked
