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

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[quote=Anonymous][quote=Anonymous][quote=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.
[/quote]

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. [/quote]

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.[/quote]

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