The Story Behind 5 Classic Italian Pasta Sauces | Made in Italy

I was thinking today, as I have on many opportunities that Italian food is pretty easy to seek and find in restaurants and grocery stores almost anywhere; or else, Italian recipe websites are also easy enough to find and so is all the ingredient you might need for the more basic cuisine, in the grocery store; and finally, it isn’t even impossible to find authentic Italian groceries online — that’s a pretty reasonable possibility to anyone looking out for themselves that way.

But my thoughts strayed again, to the mundane idea that Italian cooking isn’t really all that easy to obtain. It is a chore actually to pursue it and this excellently usable ethnic-brandable kitchen, is essentially and despite all open opportunity, this: a real treat, a good thing, a thing you want to plan for, something that should be savored, a kitchen filled with recipes which should be treasured: is that food? Food is edible, not all these adjectives.

This is all pretty great, but when you think that most ethnic-brandable kitchens, which are actually somebody’s at home kitchen of course, fall into that category and deservably so — would there be anyone’s completed kitchen which serves food by cuisine status — who doesn’t fall into these adjective categories? No; then — it’s safe to say, Italian cooking is not a real possibility to everyone who could go far with it on a weekly or even daily basis. And this is because it is categorical, ethnic, out there, completed, finished and not belonging in hand of viable options. It’s just like everyone else’s ethnic food. What a shame.

For that matter, I don’t really have solutions.

But on the ethnic comparatives of delivery of a national or international kitchen, I have been fascinated with the effectiveness of Asian diner restaurants that turn out their product without fail and with great success everywhere they put their decision to the task and generally qualify for fast food quality, in the sense of being faster than most other kinds of restaurants, for being diners, of course. So comparatively, the Italian diner, defies the Asian diner’s success in the respects of usability and rapidity or product. Maybe I’m wrong. Italian delis which serve a great fare of menu items and Italian carry-out restaurants serve as much or if not more reported success as Asian diners, however the effects and effectiveness are different. I believe the effectiveness of Asian diners in customer carry-out feasibility, or even dine-in experience feasibility is greater for the fact of better organization and a more determined and reliable business and menu pattern. And the effects of the menu on site is also much more effective in Asian diners than Italian diners, because Asian diners are easily identified in their ethnicity, whereas, Italian diners are always meddled in with American or local cuisines the world over. Obviously, this is because Asian food has such radical substance and cooking differentials as Italian food as become ordinary to the rest of the world, however I don’t think that is the reason. The nature of the business of the Asian diner has a cap and gown effect which identifies it as food which is reliable and ready and always there (and what? made to eat right away). And Italian diners are sort of usable fun spots for food experiences, even if they are good food. (A food experience isn’t really the answer to daily hunger and the demand to remember we have to eat every day.) And anyway, the situation with this in the Italian diner, is generally, because the delivery of the Italian diner, is separated from the delivery of the Italian restaurant; and by delivery, I mean presentation, the way the shop operates and looks and entertains its customers; and by entertain, I mean service. But Asian diners and restaurants are two different things as well. It is difficult to find an Asian restaurant — it’s an Emporium and not difficult to find an Italian restaurant. It’s no longer really easy to spot an Italian diner because of its meddled qualities with everyone else and that most actual Italian diners are only delis or pizza houses; and also because, for the medley of cultures in Italian diners, the actual menu list from what might otherwise be included in the full restaurant hall is withdrawn and lost to open options. I think we’re talking about ordinary menu items on the Italian account — not the banquet hall emporium list of what should never be mentioned outside of planning committees. Italian diners, don’t exist and if they did and if they held a competition with Asian diners, they’d lose, for not really meaning too much else but — pizza and sandwiches. But is that all there is to Italian cuisine?

I have often dreamed, getting to the point of my short story here, that it would be nice to take a general — let’s use a big chain like No. 1 Chinese, that you find often almost in any small town it would seem, or at least, many in throughout every state of the union — a general menu (as No. 1 Chinese) and reduplicate it exactly as an Italian menu. I’ve suggested this often to my social net pages, but no one seems to think it has any potential to be more effective to delivering the demand for Italian food easily to anyone in the buying public than any other kind of Italian deli or diner existing. We just finished talking about this and realized the need to review this idea.  And generally and sadly for me, most people don’t see the differences in these compared restaurants, I’m trying to make. So for that matter, I took a typical Chinese menu apart and made it all Italian. It wasn’t easy, but I think I’ve come up with a competitive way to drive the point home that, Italian isn’t sold easily enough in the United States, not even as easily as wonderful Asian diner food.

A general Chinese menu has these typical sections: Appetizers, Soups, Fried Rice, Lo Mein, Chop Suey, Chow Mein, Chow Fun, Chow Mei, Egg Foo Yung, Sweet & Sour, Pork, Poultry, Beef, Shrimp & Seafood, Moo Shu, Vegetables, Chef’s Specials, Regional Specials (like Schezwan, Hunan or Cantonese), and then of course the lunch, the sides, and the combo plates.

What does a typical Italian deli/diner have? Nothing to compare to make your choices quick, easy and straight-forward to the same edge of decision. Let’s examine what is now become basically an American staple of Italian foods, which also includes American diner foods, as meddled. Typically the divisions are similar, but still not really usable in the same sense of feasible accessory to easy sales, like in the Asian diner model.

So we have for the Italian deli/diner: Appetizers, Soups and Salads, Sandwiches, Pizza (and pizza bread creations), Pasta, Chicken, Fish and Seafood, Other Cuisines (like Greek or Mideastern), Chef’s Specials and Sundries, like Ribs and Wings, Sides and Desserts. The organization sounds similar in places to the Asian menu, but it’s not the same. And furthermore, the Italian deli/diner is easily confused with anyone else’s lists of ethnic diner menu categories meddled with American diner foods nowadays. And isn’t that wonderful? Well, it is, really, except that, what if you want Italian? It’s not really there anymore, unless you spend a lot of time in a restaurant or grocery store planning or pursuing recipes and studying what’s true about it or finding that one restaurant with everything you’re looking for so that the regular diner just goes on the way it is being there as diner food of some kind, whether it’s ethnic or not.

Chinese is easy to spot. Point. And you’d think that because it’s Chinese and not even Western European. But honestly, that should be Italian food too, besides pizza, which is practically international, that’s easy to spot. Look for Italian food and what do you see? Pizza. That’s it. But everybody knows there’s more and that it’s hid in a full service restaurant.

So I’m thinking today, from the beginning of all my thoughts at the top of this page, of a new Chinese diner, that is Italian.

In principal of its form and components, categories being the same as all of the following, I think that the Chinese/Asian diner model is a much better sell, a much better delivery of Italian diner food product than the present arrangement usually found. I have trouble making this point I guess, because all I seem to be saying is diner from diner, when people want Italian food, they should east Chinese. Well, no. I mean that the nearly literal cloning of the Asian diner to house an Italian diner, would improve the chances of Italian food being identifiable as a full list of obtainable foods, than what is the regular system of restauranteering (is that a word?) now.

So standing outside of the No. 1 Chinese or No. 1 China, it is now, No. 1 Italian or No. 1 Italia. (This is my favorite starting point for example.) And everything about this diner is the same in form and order and business, except the actual menu. Sometimes, I believe that there should be no adaptable decoration changes to these fable locations, because it would deny the premise of trying to do something, like complete my study.

My starting point and ending point, being the menu then otherwise, to show the only indicated diversity for my study, I began with the categoricals under comparison. These are my new Italian categories for a typical menu: Appetizers, Soups, Panini & Stuffed Breads, Risotto, Long Pasta, Short Pasta, Stuffed Pasta, Stuffed Vegetables, Vegetable Casseroles, Eggs, Casseroles, Poultry, Beef, Veal & Pork, Fish & Shellfish, Fried Meats, Fried Vegetables, Meatloaf and Meatballs (there are different kinds), Chef’s Specials, Ethnic Specials (like Greek, American, Mexican or Mideastern), and then of course, lunch, the sides, combo plates and probably fewer desserts than ever before (better). And overall: BETTER. I mean the entire organization is BETTER! (You see that I lose Pizza from the Category Lists. It deserves to be put in its place. It is already available wherever you roam.)

And what would be special and different and innovative of this difference from whatever was an Italian deli & diner before, is that, the organization, in the first place, is such, that items can be menu stacked as never before. For instance, ribs can be placed in veal and pork and fried chicken can be placed in fried meats (where they belong); and lasagna, instead of being a special, can be in stuffed pasta; and stuffed cabbage, instead of being a special, which is actually pretty ordinary, can be in stuffed vegetables; and breads can be placed in sides. And also finally, the deli portion of every Italian restaurant can finally be put in it’s place as an actual feature location of a diner, instead of being everything there is to know about a diner, as housing the appetizers and the panini, stuffed breads, and possibly some other sundry sections like meatloaf and meatballs and fried foods. But all the same, the point of the exercise is simple: there’s less fanfare in the Asian diner arrangement and much more efficiency, delivery and effectiveness — much more food and much more consumption of a goal: to eat Italian food!

Doesn’t this all sound enticing? I will confess that I will bet that it doesn’t sound too interesting or even motivating. All that I have done so far is to  move around a few topics and dream about them quietly to myself.

But this is an outline with a resolution and explanation for itself.

What I would actually like to do is put an actual menu together for the proof. And I have done this, actually, several times. I have taken a Chinese diner menu and surrogated it with an entire Italian menu in pretty much the specific categories I outlined above, with the same excuses I made to myself as I have made here to everyone else.  But I have those trials surrunderd into a notebook I have misplaced and otherwise, my time today for doing that again is a little bit short today.

But I plan to deliver some better thoughts on this build on another day. I plan to present a full menu on these categories on another day. Today, I’ve managed to begin the topic.

Simply put, it comes to my attention, that people don’t eat enough Italian food, and especially, not enough pasta and that is a shame, considering, that it’s available. And this is primarily because, there isn’t an effective organization of the sales of Italian food. It is a tradition, it is a glam operation, it is a sales site bent upon studying culture, it is a culinary mission to educate people in good food, it is an experience. But what if you just want to eat Italian food without all the introductions to a way of thought? It’s not that easy. That is my point. You’re stuck in a very delicious served up American diner that probably hasn’t got a clue anymore that it is serving what serves well enough for Italian food. So? What happened to all the rest of the Italian food? It got caught up and diversified with other ethnic cultural and educational experiences from across Europe. Which is good, it is good; it is a good thing to have a lot of excellent food from around the world and have no idea anymore that’s what it is, because it is served in an American diner as American food, which it is, it is; it’s just that, the point being made, the point remains the same: what about the rest of the menu?

There’s just no place for it in the same location, you have to find the rest of the menu in another place, from another lesson on culture and experience, in another of life’s textbooks. Well, that’s just not fair. So I will return here again hopefully with greater description of what I think No. 1 Italia should be as a complete menu.

I’ve also posted this article on pasta sauces.



The Story Behind 5 Classic Italian Pasta Sauces | Made in Italy

How To Make Reefer Pizza | On Vocal


How To Make Reefer Pizza | On Vocal

I thought this was very interesting well for a lot of reasons, but also because, sometimes cooking with an addictive substance is better than just using it and it has its pleasures that way that more people can also enjoy.

But for the people who are shy and can’t click on any link that says cannabis on it, the article on the reefer oil is on this link here and it says something else besides. It’s good for your knowledge. These (reefer based) substances — some people use that similarly to their speech as “plant-based” — you have to remember any plant-based warehouse is being supported by excessive reefer overgrowth in overland fields if they exist and they do — anyway: these reefer-based substances are everywhere and available today and people should know about them. They still need to be handled responsibly. Like anything else, too much of a good thing is highly dangerous.

Cooking Oil from Plant Based Reefer | On Vocal

How To Make Cannabis Cooking Oil


Storyline Online

I think that if I hadn’t loved to read about race cars and otherwise to read about histories and food or whatever it is I like to read, I would have become a children’s librarian. Now I just like to read children’s books when I’m not reading non-fiction. When people ask me what I like to read, I say, “non-fiction.” It’s not an easy life.


Storyline Online

AdaptedMind Math

This is a little bit of an ad, but it looks like an excellent online tutorial for math and reading (It’s $9.95/mo for up to 5 children at a time and covers early skills through junior high, except that the junior high level seems a little advanced into high school in my opinion.)

A lot of fun learning. Might be the cinch some people need to feel comfortable with math and reading.


AdaptedMind Math

Age 2-5 Years | Free Kids Books

There are more books for more ages. I just wanted to put this post through because I thought the website was really nice and also filled with some interesting and usable content for people who need to get some books together for their kids or themselves.

the frog prince picture book


Age 2-5 Years | Free Kids Books

Baking Powder Is the Secret to Perfect Scrambled Eggs

Baking Powder Is the Secret to Perfect Scrambled Eggs
— Read on

Adding a tiny bit of baking powder to anything expands it and makes it fluffy. It’s like instant silicone, but for food, so for instance, adding a 1/2 tsp to a regular batch of chocolate chip cookie dough batter makes your conventional flat cookies, puffy, soft and cakey. If you add baking soda to batter or a battered cream, it expands all the air and oxides in the chemistry of the impasto and so the fluffy, cakie-ness.


Alibaba wants its 693 million users to become dropshippers – Tech in Asia

Alibaba wants its 693 million users to become dropshippers – Tech in Asia
— Read on

What an interesting idea for increasing and ensuring goods worldwide in a time when physical store locations are not a given fact of life & remote stock warehousing and computer warehouse offices are more sure than the street access mall.


Epiphany is January 6 (every year)

Adoration assisi

Celebrate Epiphany Italian Style

Make Epiphany come alive with these 6 ideas | ResourceUMC

The Tradition of King Cake (for Epiphany and beyond…)

The Feast of Three Kings (Jan 6) Around the World

Blessing Chalk at Epiphany

Continuing the Tradition of Epiphany

Epiphany Dinner Ideas