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If you get nothing else from watching this show, try making your own focaccia. It's a relatively simple bread to make, doesn't require special ingredients or te

If you get nothing else from watching this show, try making your own focaccia. It's a relatively simple bread to make, doesn't require special ingredients or techniques, and bakes in a sheet pan. If you can make brownies, you can make focaccia.

girvo 8y ago
So one of my favourite entrees (in the Australian sense of the word, not the American) is toasted focaccia with olive oil and balsamic vinegar to dip in it; I never made it often because focaccia is quite expensive here. You've just changed my world (and likely made me fat! I kid :P)
- cthalupa 8y ago
  >entrees (in the Australian sense of the word, not the American) Despite traveling pretty extensively, I somehow never noticed this. For those that are as lost on this as I am, it looks like this is a result from the compression of meals from 5-15 courses down to the more standard 1-3. At the time, entree would not match its current use anywhere in the world - your meal would have both fish and a roast, and the entree would be the course in between the two. Something like chicken, lobster, ragu, etc. When meals became less elaborate affairs, a lot of food items that would historically be the entree became acceptable to be the main course. In France and much of the English speaking world, to keep what was called the entree more in line with the French meaning of the root word (Apparently, specifically the entrance to a theater or musical performance), it became what Americans would call a starter or appetizer. America and most of Canada instead kept the word in line with the type of food item being consumed, which had shifted the previous pre-roast courses to being the primary course. And no one uses it how it was originally used in France, to refer to a stage and related set of courses for the dinner, rather than for any one course. (Sorry for the tangent, but hopefully this clears up the confusion for anyone else reading this)

girvo 8y ago

So one of my favourite entrees (in the Australian sense of the word, not the American) is toasted focaccia with olive oil and balsamic vinegar to dip in it; I never made it often because focaccia is quite expensive here. You've just changed my world (and likely made me fat! I kid :P)

cthalupa 8y ago
>entrees (in the Australian sense of the word, not the American) Despite traveling pretty extensively, I somehow never noticed this. For those that are as lost on this as I am, it looks like this is a result from the compression of meals from 5-15 courses down to the more standard 1-3. At the time, entree would not match its current use anywhere in the world - your meal would have both fish and a roast, and the entree would be the course in between the two. Something like chicken, lobster, ragu, etc. When meals became less elaborate affairs, a lot of food items that would historically be the entree became acceptable to be the main course. In France and much of the English speaking world, to keep what was called the entree more in line with the French meaning of the root word (Apparently, specifically the entrance to a theater or musical performance), it became what Americans would call a starter or appetizer. America and most of Canada instead kept the word in line with the type of food item being consumed, which had shifted the previous pre-roast courses to being the primary course. And no one uses it how it was originally used in France, to refer to a stage and related set of courses for the dinner, rather than for any one course. (Sorry for the tangent, but hopefully this clears up the confusion for anyone else reading this)