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Message: [QUOTE="ClifSpliffy, post: 4342014, member: 9260"] had a gf sumtime back. centuries of southern Italy heritage, family name came from a town there. not from around these parts, she quickly noticed that 'Italian' food was off the charts good as she got exposed a bit to The Park City, and she absolutely adored great gramms (she of that Ungarische-Carpo-Ukraine dump) eggparm. mebbe it was the matzoh meal in the coating? she liked to say aboot her college prof mom's cooking, heavily biased to the family dishes (iifn there was a cloud in the sky, she instantly put on some pasta e fagiole), 'it stinks.' so we're eating at her folks place one day, and her moms puts out the eggparm. i was like, under my breath, 'swiss cheese? [I]swiss cheese in it?' say what?[/I] unacceptable. weird. yuk. lesson? ya don't have to be that ethnic, to make great ethnic food. and iffn u are that ethnic, doesn't mean you can make that ethnics food well. [/QUOTE]