What's worse, Littorio is from Genoa, so she would eat pesto instead of what those terrone (Southerners) would consume.
You're sorely deluded if you think that Genoese use only pesto sauce. Just to make an example Liguria is also famous for walnut sauce. And they do consume even the stuff terroni do, unlike what you foreigners would believe.
Please don't speak for other people, as you love to say.
You're sorely deluded if you think that Genoese use only pesto sauce. Just to make an example Liguria is also famous for walnut sauce. And they do consume even the stuff terroni do, unlike what you foreigners would believe.
Please don't speak for other people, as you love to say.
Deliberate stereotyping is deliberate. Why else would I go all the way to use "terrone"?
What's worse, Littorio is from Genoa, so she would eat pesto instead of what those terrone (Southerners) would consume.
"Those" is plural so you should use "Terroni" (plural of Terrone)
BTW others may not know it but "Terrone" is a racist term used for South Italian people. It refers to a really poor and bad-mannered farmer. There is also "Polentone" (polenta-eater) that is usually used for North Italian People.
Of course, sometimes both terms can be used in a friendly way.
Hyper_Shinchan said: You're sorely deluded if you think that Genoese use only pesto sauce.
Yeah, that's like saying that someone from Naples eats Pizza and nothing else XD. Hell, I love pesto sauce and I'm a "Terrone"!
Serving ketchup covered pasta to an Italian shipgirl is like serving Uncle Ben's and "Japanese inspired" dishes to a Japanese shipgirl. She's probably going to stare at it for a minute, at least
Serving ketchup covered pasta to an Italian shipgirl is like serving Uncle Ben's and "Japanese inspired" dishes to a Japanese shipgirl. She's probably going to stare at it for a minute, at least
Reminds me of this one "Tex-Mex" food cart in Tokyo that looked anything but Tex-Mex. Hotdogs? Strike one. Mayonnaise? Strike two. Cheese and bean where? Where's the carne guisada? Strike three. I was betting the flavor was also anything but Tex-Mex.
Serving ketchup covered pasta to an Italian shipgirl is like serving Uncle Ben's and "Japanese inspired" dishes to a Japanese shipgirl. She's probably going to stare at it for a minute, at least
Pretty much.
Speaking for myself, I'd eat it, probably, but I'd make at least one casual and light remark on how "true" Italian pasta is different than this...
What's worse... you can get Naporitan from the supermarket... with powdered ketchup. (The noodles are just soba. It's even less Italian...). It's only about 60 yen, though.
If this Littorio's expression go on for quite some time by some artist, i guess we'll be seeing "Pasta Demon Littorio" pool somewhere in the future, eh..?
Also, i wonder how would Italian react to my 'stir fried spaghetti'..?
If this Littorio's expression go on for quite some time by some artist, i guess we'll be seeing "Pasta Demon Littorio" pool somewhere in the future, eh..?
Also, i wonder how would Italian react to my 'stir fried spaghetti'..?
As an Italian, I can tell you that my mom used to cook leftover spaghetti pretty much that way.
Why not? As long as someone doesn't slap a "made in Italy" and "the only true Italian pasta" label, I'm fine with everything. I won't attack anybody with a fork.
Considering that a Naporitan is made with ketchup, I'd make that face too.
This isn't just a Japanese thing mind.
Littorio's is basically the face I made when I saw my family's Scandinavian exchange student just put ketchup on spaghetti. Not even jarred sauce or something, no just straight Heinz squirted all over it.
I'm reminded of that one scene in Band of Brothers where Perconte, an Italian himself, remarks that the Spaghetti they were being served was "Army Noodles with Ketchup". Then complains to Guarnere that calling it Spaghetti would be a mortal sin.
As an Italian, I can tell you that my mom used to cook leftover spaghetti pretty much that way.
Why not? As long as someone doesn't slap a "made in Italy" and "the only true Italian pasta" label, I'm fine with everything. I won't attack anybody with a fork.
Oh? This is a good insight.. Be creative and free while respecting the origin, it works well with me.. Thanks for sharing the insight, my good sir..
Speaking for myself, I'd eat it, probably, but I'd make at least one casual and light remark on how "true" Italian pasta is different than this...
I'd be going "maybe I can show you how we do this at home sometime", myself.
Tk3997 said:
This isn't just a Japanese thing mind.
Littorio's is basically the face I made when I saw my family's Scandinavian exchange student just put ketchup on spaghetti. Not even jarred sauce or something, no just straight Heinz squirted all over it.
I can imagine. I'm not Italian, but even I would still stop dead in my tracks to stare in surprise.
I think Italia here is now one of my favourite shipgirls, or would be if she did this sort of stare.
There, see? I'm an Italian, but I can't cook. Take that, stereotype! :-P
The existence of separate stereotypes according to ethnicity is the product of limited contact between races.
Prolonged contact between races on the other hand (both offline and online) merely gives all equal opportunity to be tarred with a smaller but nastier shared pool of stereotypes.
If we get an Indian shipgirl (that is, Indian Indian, and not Native American 'Indian'), we'll get to see her make the same face when she's served curry.
CMIIW, pasta sauce are usually, oil, tomato or creamy right ? The type like pesto is probably still in the oil-based sauce group. The rest are cook's creativity in adding seasonings to it. <== obviously doesn't pay attention to authenticity
CMIIW, pasta sauce are usually, oil, tomato or creamy right ? The type like pesto is probably still in the oil-based sauce group. The rest are cook's creativity in adding seasonings to it. <== obviously doesn't pay attention to authenticity
Can't tell if troll. You do realize that the common cow is considered a Hindu God's Holy Mount, right? If a cow stopped in the middle of a road to take a dump, especially if you're in the car, you can't do a thing except wait for it to move on its own.
Can't tell if troll. You do realize that the common cow is considered a Hindu God's Holy Mount, right? If a cow stopped in the middle of a road to take a dump, especially if you're in the car, you can't do a thing except wait for it to move on its own.
Tagged with style parody and Gag Manga Biyori. Littorio's eyes (and the admiral's response) are a reference to the Usami-chan Detective chapters of GMB. For reference: http://i.imgur.com/hu9fHZP.jpg
If we get an Indian shipgirl (that is, Indian Indian, and not Native American 'Indian'), we'll get to see her make the same face when she's served curry.
...especially if they stick beef into it.
There were ships named for Indian places, and certainly ships based in that region, but these would likely be no more Indian then Kongo is British. India didn't actually build any notable warships during WWI or II. Historically India actually did build many RN vessels in the age of sail, but it was not industrialized like the homeland (or even Australia) was during the 19th century and by WWI and II it was no longer supplying warships. It took some years postwar to restart domestic warship production.
If this Littorio's expression go on for quite some time by some artist, i guess we'll be seeing "Pasta Demon Littorio" pool somewhere in the future, eh..?
Also, i wonder how would Italian react to my 'stir fried spaghetti'..?
Fist bump to my new stir-fried spaghetti brother.
After preparing the sauce in a frying pan (yes, I fry the tomato sauce with onions, eggplants, dill and thyme), I add the cooked noodles with some of the salt water used for the boiling, frying the whole thing for some time until the excess water is absorbed/evaporated to give it a creamy texture.
After preparing the sauce in a frying pan (yes, I fry the tomato sauce with onions, eggplants, dill and thyme), I add the cooked noodles with some of the salt water used for the boiling, frying the whole thing for some time until the excess water is absorbed/evaporated to give it a creamy texture.
That's not stir-fried, it's steamed! My stir-fried HEATHEN version includes mixing the sauce and the spaghetti before dumping them into non-stick pan already preheated and filled with oil as well as chopped garlic, and finishing it with some cheddar cheese. Don't stir it! The resulting final dish will retain the pasta's texture in the inside while having some extra crunchy layer of melted cheese and fried noodles outside. Do NOT eat this more than once or twice per month-it's bad for your cholesterol level.
After preparing the sauce in a frying pan (yes, I fry the tomato sauce with onions, eggplants, dill and thyme), I add the cooked noodles with some of the salt water used for the boiling, frying the whole thing for some time until the excess water is absorbed/evaporated to give it a creamy texture.
The very same way i did it, except i stir fry the spaghetti for a moment before adding the sauce.. I also like to add some egg and minced beef to make it richer, or if i'm out of tomatoes and too lazy to drag my body out to buy some, i stir fried the spaghetti with yakisoba seasoning..
That's not stir-fried, it's steamed! My stir-fried HEATHEN version includes mixing the sauce and the spaghetti before dumping them into non-stick pan already preheated and filled with oil as well as chopped garlic, and finishing it with some cheddar cheese. Don't stir it! The resulting final dish will retain the pasta's texture in the inside while having some extra crunchy layer of melted cheese and fried noodles outside. Do NOT eat this more than once or twice per month-it's bad for your cholesterol level.
Ah yes, I do something like that when I make pasta Aglio Et Olio, but I don't drench it in oil like how it should be due to the same cholesterol levels...
TunaMayo said:
The very same way i did it, except i stir fry the spaghetti for a moment before adding the sauce.. I also like to add some egg and minced beef to make it richer, or if i'm out of tomatoes and too lazy to drag my body out to buy some, i stir fried the spaghetti with yakisoba seasoning..
Yeah, I try to not add anything else because the eggplants absorb all the oil like a sponge. It already goes with copious amounts of oil and interferes with the flavor. After going with vegetarian spaghetti, I lost the carving for Bolognese-like pasta...
I used to do yakisoba-like pasta before too, but since I live alone, I get a lot of vegetable leftover that have to be consumed for the whole week. Ended up with a lot of bell peppers going to the trash can due to mold starting to grow on it even in the refrigerator.
Ah yes, I do something like that when I make pasta Aglio Et Olio, but I don't drench it in oil like how it should be due to the same cholesterol levels...
Yeah, I try to not add anything else because the eggplants absorb all the oil like a sponge. It already goes with copious amounts of oil and interferes with the flavor. After going with vegetarian spaghetti, I lost the carving for Bolognese-like pasta...
I used to do yakisoba-like pasta before too, but since I live alone, I get a lot of vegetable leftover that have to be consumed for the whole week. Ended up with a lot of bell peppers going to the trash can due to mold starting to grow on it even in the refrigerator.
I thought the "blood 'cholesterol' (actually lipoproteins) is linked to dietary cholesterol intake" theory is pretty much shot to pieces by now. I mean, IIRC, it was pretty much based on flawed research in the 'seventies where they force-fed pure cholesterol to herbivorous rabbits.
Even the American Heart Association has backed away from calling for dietary cholesterol restrictions. And the 2015 draft of the Dietary Guidelines for Americans (soon to be released later in fall) seem to indicate that the Dietary Guidelines Advisory Committee are also backpedaling on this, "as cholesterol is not considered a nutrient of concern for overconsumption.”
I mean, come on, your cell membrane is packed with cholesterol anyway! And most hormones are derived from cholesterol anyway, like good ol' testosterone. So it isn't surprising that your body produces it naturally, as it's essential to health.
Oh and bile salts (for digesting fats), most of your body cholesterol production goes towards making that.
See, the problem with cutting fat from your diet is that you tend to compensate by adding sugar and sodium. And maybe some synthetic seasonings on top.
Fat isn't a major problem, really. Of course, if you take too much of it you're get overweight off calories, but the same goes for protein and carbs. Sure, fat has slightly more than twice the amount of calories per gram, but you don't eat that much fat anyway relative to carbs.
(Unless, I dunno, you're on the Atkins diet or something, which has its own problems.)
You think that's bad? Filipino Spaghetti adds red hot dogs and cheese on top and the sauce is banana based.
Proceed to gag now.
As a Filipino I disagree and that's your sole opinion. Perhaps it might not up to snuff for all you Pasta Elitists, but there are people that enjoy it. I for one find it fucking delicious if prepared right.
As a Filipino I disagree and that's your sole opinion. Perhaps it might not up to snuff for all you Pasta Elitists, but there are people that enjoy it. I for one find it fucking delicious if prepared right.
Not being elitist, but sorry I can't really think of anyway for that concoction to be "prepared right." For starters, spaghetti isn't supposed to be sweet and Filipino cuisine is hellbent in making everything loaded in sugar for some reason. Banana ketchup also makes as much sense as apple butter. It's the same deal with Koreans' unhealthy obsession with spam and kimchi in everything.
As a Filipino I disagree and that's your sole opinion. Perhaps it might not up to snuff for all you Pasta Elitists, but there are people that enjoy it. I for one find it fucking delicious if prepared right.
Banana ketchup can be pretty wonky, so tomato sauce is used more often these days around the house, but I love me some Filipino spaghetti.
I dunno, being born and living in the Philippines, I always assumed that at the very least spaghetti is supposed to have cheese.
It seems that the Admiral is making pasta for her.NAPORITANLittorio-chan, your eyes are scary!Thanks for waiting!
