Why Do People Get So Mad About Italian Food? (ft. QCP)
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Today, Josh and Nicole are joined by Gianluca Conte to explore the visceral response society has about Italian Food. Check out …
No Italians found here, only some random Americans cosplaying as Italians
I get that gluten-free replacement products are always going to be difficult and that you're not going to get a 1:1 replacement, but sometimes you've got to scratch the itch.
Also, Josh is ignoring the fact that, even if you eat like a "feudal lord" you still have to get alternate versions of everything. Soy sauce is started with wheat. Shaoxing Wine? Wheat. Gochujang? Might have barley malt in it. You can, of course, get GF labeled versions of these things, but it makes off-the-rack shopping at my local ethnic stores harder. (Tip: Dry Sherry subs for Shaoxing at a 1:1 ratio.)
The reality is that eating before globalization isn't the thing to do. The best path that I've found is to go the other way with it. Fusion. Find ways to mix stuff together.
Then the audacity of the "well, I wouldn't marry someone who…"
Sigh. Etc.
I in fact would describe my ideal diet as āa feudal Japanese lordā
Gee wiz, an internet cook that doesn't wear a shirt has a dumb take on American culture and cuisine? Was this a slow week for Mythical Kitchen and they needed a last-minute guest? This guy is a dork.
I only made it about 10 min in. I donāt know how Josh made it through the episode with the nonsense that was spewing from that guys mouth. I hope next week will be more to my liking, canāt wait!
Most of what we think of today as Italian food has nothing to do with Italy and it's all fusion food that developed over the last few centuries. Even calling things like spaghetti and meatballs Italian is a joke. Most if what Italians use as ingredients come from South, Central and East Asia. This "chef" is a clown. And sorry, but being on Tik Tok and scribbling down a bunch of repeat copy and paste recipes doesn't make someone a chef. The dude's a home cook and not a very bright one at that.
Dude is all over the place and rambling lol
Ya the Full Hause chinese food up the road really makes me feel like i am in the middle of china with it's super authentic Genrals Tso's chicken lol
Get the dude a booster seat.
I am poor and can't even afford Olive Garden let alone expensive Italian restaurants.
Italian tends to be somewhat vegetarian, until meat is places atop it. (not a veg-head)
Please dear. Put a shirt on… This is a topic I actually care about, and you are much too distracting. Said with nothing but love ā¤
Best gluten free dupes Iāve found:
Flour – Bobs red mill
Pasta – anything jovial brand
Bread – canyon bakehouse
Who's QCP? And why is he shirtless for this episode?
I was born in Mexico. I lived with my mother and grandparents and we cooked very authentic Mexican food.. while living in America – yes thereās many variations on mex food and since living in Texas – TEX MEX is big here. Thereās NOTHING WRONG with that. You really think Iām looking for authenticity at these chains or restaurants?? If I want authenticity, I ask my mom to cook for meš
This dude coming out swinging so hard at canned parm then saying he's never tried it, saying he thinks other foods have remained "authentic" in the U.S., complaining about gatekeeping while actively gatekeeping? Nope, he's just embarrassing.
La venza is amazing gluten free pasta it existed before gluten free was a thing so it was actually good egough to survive in a market with wheat. its 100% corn and made in italy. only gluten free pasta i dont hate
On the Gluten-free pasta front, I recommend the Tinkyada brown rice pasta. My partner and her children are very sensitive to gluten, and we've found this is as close to your average store-bought dry pasta as GF can get.
Chinese and japense food Isnt even close to authentic fucken phildephia rolls and orange chicken
There are people who get mad when white people make any ethnic food (even actual white people food), claiming you are culturally misappropriating.
Wow this comment section just heard 1 line this guys said and just NOTHING else….
yall are just ššš classic internet
can we get some spare pixels for the thumbnail plz
I don't agree with the very idea of this episode – Italy is a very internally diverse country, and most so called "rules" were only codified in the past few decades. There's no need to be so a**l about these rules – just use the best ingredients you can afford, and cook it as you like.
you guys should find an excuse to make that sunday gravy
With the way he was talking about freedom fries and I started thinking about that restaurant before he said anything, it's like I have ESPN or something.
Sicilian Italian Americans are probably the most proud about their food and culture. Fugedaboudit!!! š
There is a correlation of a nations IQ and how upset their people get when disturbing their traditions and food. If we take a country with a great society and civilization, like Sweden. They will not offend easily when changing their recipes or poking fun at their tradition, because their race invented so much for this world. Now take Italians or a country in Africa, they hardly invented anything, or have little to nothing to offer. Therefore, the people are easily upset.
This is a scientific fact one should not ignore and ignore it is a sign of extreme ignorance to the scientific method.
āitalian is the only cultures food that has become inauthenticā whew this is obviously a tiktok chef lmao. and he has a bookā¦. gotta be honesty a miss having him as a guest
I have ppl who have to eat GF but could eat pasta made with Italian flour. It's made better then our flour.
i dont ever think about Ketchup on Pizza, but i do love me some sriracha sauce. Love it mixed in spaghetti too
I'm only italian born and I feel the same way about fake parmasean. It's just cellulose powder. So I guess it's like adding breadcrumbs, which is yummy. Just don't call it parmasean; parmasean has cheese pulls. I see why both are probably used in American-Italian foods.
Lifelong NJ resident here. This podcast is the first time I have EVER heard of "meatball salad". Pork roll, of course. Tomato pie? Yes. Scrapple? That's us too. But meatball salad? WTF?
"Tradition" often means clinging to the past, even when evolution is necessary.
Those who cannot evolve shall be left behind by time. I suspect being left behind like that would anger anyone.
Ketchup is a fruit drink. Tomatoes are fruit and have juice.
Also having a certain calorie goal and being able to reach or do it really depends on how financially stable you are.
2nd generation Italian (Yeah, I'm Old) and great grandparents came from the Asti area. In the 50s & 60s on Sundays the entire family would all go to great grandma's house and make pasta, ravioli, tomato sauce, soup, etc. My 1st job was helping make the ravioli. We never made meat sauce as she didn't put meat in her tomato sauce. Meatballs or other meat was always served on the side. On the side it went better with the Chianti that every person at the table had a glass of. Even when young we had a glass of watered Chianti with the main meal.
Where does Italian dressing fall into all this? For years i've been making ceaser salad with meatballs, its amazing! the secret is to make the meatballs and let them get cold before adding them
Lol. Italy is nothing but fake gatekeeping. Literally have a cuisine that's younger than America and pretend like they've been doing it for a thousand years…
News flash. Pizza wasn't even a thing until a hundred years after America was a country.
The worst fate gatekeeping from the literal Axis powers of world war ii. Never forget who they were
People, of all regions, gotta get over the silly food rules. Cooking has evolved and we know a lot more about the science behind it nowadays.
For the gluten-free:
#1: get a pasta stretcher and make your own with Bob's Red Mills gluten-free all-purpose flour. I promise it doesn't take that long and it's very well worth it.
#2: nasoya Zero Spaghetti (though I've only used it as Asian style noodles in ramen and for cold sesame noodles- but the texture is pretty great)
#3: Thai kitchen rice noodles- The ones that look like linguine. They're nice and chewy if you don't overcook them and they feel like real noodles.
#4: Also, maybe a hot take – I found that pasta made from imported Italian semolina flour by a local Italian restaurant or deli, (or pasta that's made in Italy for Italians and then imported, not the kind that's made in Italy for America and imported- It will have a European nutrition fact label and then an American nutrition fact label sticker stuck on the package) even though it has gluten, there's something about it that doesn't bother me like other pastas and gluten. It's worth a try if you're not super sensitive, or anaphylactic.
I dip cheap flavorless pizza in catsup every once in a while. Itās not great either way.š
My 3 year old loooves Ketchup on pizza š
When I make chicken noodle soup/dumplings, I omit peas and carrots and add potatoes and corn. Huge family fave.
Yet another week of hearing Josh say something to defend his antifrench take. We get it you supported the war in Iraq.
Olive Garden is to Italian food what New Jersey is to Italy
This guest was mid at best.
I'm only a few minutes in and I already feel like this guy has no actual knowledge of cooking. It seems like Josh and Nicole are trying really hard not to make him look stupid.
Donāt need another swol white dude (and this one shirtless too??? gross) on this show