American restaurants should stop serving pasta bolognese if they don't want to do it right

[Anonymous]

Ughhhh, so much terrible "bolognese" at American restaurants. Why do they serve fake food? Bolognese is not simply tomato sauce + ground beef. Yet so many American restaurants serve that monstrosity and have the gall to call it "bolognese" on the menu. Just awful.

If American restaurants don't want to make bolognese correctly, why offer it at all?

[Anonymous]

Pick better restaurants

[Anonymous]

Anonymous wrote:Pick better restaurants

Yes but also Restaurants make what sells. They make it because people order it. Not me or my people, but enough people like it for it to persist. This not something I can muster energy to get this bothered about

[Anonymous]

What restaurant?

[Anonymous]

Eh. We're a multi-cultural family. My Japanese father made sushi with anything he could get at the store when we lived in northern Europe. Our spag bol has soy sauce in it. I don't expect a traditional recipe for anything if I'm not actually in that country.

[Anonymous]

They make it the way that sells. If people are expecting a tomato sauce, they'll make it that way. You could argue that the restaurants and patrons are a reinforcing spiral, but it is what it is.

[Anonymous]

As long as they do not claim AUTHENTIC dish, it's fair game. It's Americanized version.

[Anonymous]

Neither is strictly a bolognese, but both Caruso's Grocery and Red Hen in DC do excellent, complex ragus.

I don't actually see bolognese specifically on menus that often. We make it at home a couple times a year and freeze most of the batch because it reheats so well and is so satisfying.

[Anonymous]

Anonymous wrote:
Eh. We're a multi-cultural family. My Japanese father made sushi with anything he could get at the store when we lived in northern Europe. Our spag bol has soy sauce in it. I don't expect a traditional recipe for anything if I'm not actually in that country.

This. See the "German" potato thread recently where people are all uptight about names and ingredients.
If it's your spag bol, that's your spag bol! Restaurants can interpret it as well.

The most confusing are the clam chowders. Usually there's new england which has milk or cream added and manhattan which has tomatoey crap in it. But recently came across a "broth based" clam chowder. Well they all have broth to start. So you just need to read descriptions and ask, friends.

[Anonymous]

This really seems like something Interpol or the UN should be investigating and enforcing. Perhaps even trials in the International Court.

[Anonymous]

Anonymous wrote:

Anonymous wrote:
Eh. We're a multi-cultural family. My Japanese father made sushi with anything he could get at the store when we lived in northern Europe. Our spag bol has soy sauce in it. I don't expect a traditional recipe for anything if I'm not actually in that country.

This. See the "German" potato thread recently where people are all uptight about names and ingredients.
If it's your spag bol, that's your spag bol! Restaurants can interpret it as well.

The most confusing are the clam chowders. Usually there's new england which has milk or cream added and manhattan which has tomatoey crap in it. But recently came across a "broth based" clam chowder. Well they all have broth to start. So you just need to read descriptions and ask, friends.

Was it Maryland crab soup? My dad, who is not from the East coast, is continually baffled by it because he expects it to be a chowder and then is surprised when it's veggies and crab meat in a broth with no cream. We've explained it several times, but he sees "crab" and gets an idea in his head of what it will be and is disappointed. It's a regional thing.

[Anonymous]

There's a restaurant near me that has "Chicken Carbonara" on its menu.

It's grilled chicken with bow tie pasta with your choice of marinara or Alfredo sauce.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:
Eh. We're a multi-cultural family. My Japanese father made sushi with anything he could get at the store when we lived in northern Europe. Our spag bol has soy sauce in it. I don't expect a traditional recipe for anything if I'm not actually in that country.

This. See the "German" potato thread recently where people are all uptight about names and ingredients.
If it's your spag bol, that's your spag bol! Restaurants can interpret it as well.

The most confusing are the clam chowders. Usually there's new england which has milk or cream added and manhattan which has tomatoey crap in it. But recently came across a "broth based" clam chowder. Well they all have broth to start. So you just need to read descriptions and ask, friends.

Was it Maryland crab soup? My dad, who is not from the East coast, is continually baffled by it because he expects it to be a chowder and then is surprised when it's veggies and crab meat in a broth with no cream. We've explained it several times, but he sees "crab" and gets an idea in his head of what it will be and is disappointed. It's a regional thing.

NP.

Neither is super common outside their home range, but Rhode Island clam chowder and Hatteras clam chowder both are broth based clam chowders like that.

[Anonymous]

Anonymous wrote:This really seems like something Interpol or the UN should be investigating and enforcing. Perhaps even trials in the International Court.

If it's not from Bologna in Italy they have to call it sparkling pasta.

[Anonymous]

Anonymous wrote:There's a restaurant near me that has "Chicken Carbonara" on its menu.

It's grilled chicken with bow tie pasta with your choice of marinara or Alfredo sauce.

Yuck