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Posted 1/18/17

lorreen wrote:

I'm finding the same thing with the shorts. Often I watch these even when I don't love them, because it's not a big time investment and I figure I might as well expose myself sometimes even to things that are meh.

But this season, I haven't yet committed to any short shows, and for the couple I've still got "pending" it seems pretty likely I'll drop them.

Piacevole is one I just dropped.

Oh well, at least we still have Ninja Girl and Samurai Master continuing from last season.


I kinda got tired of Ninja Girl and Samurai Master when it essentially just kept being the same jokes over and over again and not in a style of comedy I'm terribly fond of. It's not bad at all, it just wasn't for me.

I'm still following Nyanbo, though. ^____^
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Posted 1/18/17 , edited 1/18/17
Episode 2

When I saw this episode about tomatoes I immediately thought about how spaghetti is best served when it is harvested in the morning. See this short BBC video on the spaghetti crop:

https://www.youtube.com/watch?v=tVo_wkxH9dU
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Posted 1/18/17
A little better than episode 1 but still just sort of there as opposed to anything exciting or interesting.
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Posted 1/24/17
Piacevole! My Italian Cooking EP 2 “Penne Arrabbiata”

This was fuuny as Pachino Tomatoes ( a protected E.U ) commdity were needed for the penne. This reminds me of Working / Food wars


Pachino Tomatoes: The Pride of Sicily



If you’re looking for some of the sweetest, firmest, shiniest tomatoes with a long shelf life to boot, you need the small, red, juicy variety from Pachino, Sicily.

Pachino tomatoes are rightfully famous, especially in Italy and Europe, and so treasured that a few years ago in their home country they were granted IGP status–a designation similar to the D.O.C. designation for wines, in this case certifying that at least part of the production of a product is in a particular area.

For the pomodori di Pachino, this area is in the province of Siracusa on the island of Sicily known for its year-round mild weather, few frosts in the winter and spring, long glorious days of sunshine, rich soil, and just the right amount of salinity in its irrigation water–or, in other words, perfect tomato growing conditions.

The Pachino was first cultivated in 1925 but didn’t become popular until the 1970s; since then, it has been the tomato of choice for cold pasta dishes and salads, and is even used on pizza. In fact, if you do an Internet search for recipes using fresh tomatoes, particularly in Italian, you’ll find many that specifically call for the Pachino.

And from personal experience I can tell you–the reports are not exaggerated.

http://www.tomatocasual.com/2007/10/20/pachino-tomatoes-the-pride-of-sicily/

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Posted 1/25/17
Episode 3

Here comes Ei, the one who makes the desserts at this restaurant, and the tiramisu is the talk of the place. Ei seems to be so great that he could work at a high-class restaurant. But that's all just a lie apparently.
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Posted 1/25/17
The food discussions are over my head but the characters are fun and it's a great watch during my lunch break.
qwueri 
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Posted 1/25/17
The art style is interesting but it feels like the story is failing to stick the landing. Everything just feels a little too rushed to really have an impact.
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Posted 2/1/17
Episode 4

Here comes Sara, the daughter of a famous chef and she's got a sharp palette. She seems to enjoy that caponata even though she's not exactly into Italian cuisine for being so vulgar. She sure does have a strange way of taste testing putting that roll into Morina's mouth before chowing down on it.
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Posted 2/1/17
I forgot that I didn't watch last week so watching episode 4 was sorta confusing, but not extremely.

Anyways episode 3 we meet Ei, some fun interactions and somebody is lying. But who? Also I actually really liked that onion analogy.



Episode 4 brought Sara and all I can say is...

wew lad

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Posted 2/8/17
Episode 5

Sara just doesn't appreciate what went into making Italian cuisine what it is, and Morina is pretty clueless when it comes to figuring out why Japanese and Italian cuisines are fundamentally different. Pretty funny stuff going on when it comes to all that.
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Posted 2/8/17
oh shit...

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Posted 2/8/17
Not much to comment on but I continue to enjoy this show, enjoyed the new Sangria ending.
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Posted 2/15/17
Episode 6

Morina messed up big time by punching a wall, and she's quitting as an apology. But her co-workers just won't accept that decision when she's quitting over such a reason as the restaurant just wouldn't be the same without her. And from that, she decides to aim for being an Italian chef. Quite a turn of events how in the end she aims for something ambitious.
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Posted 2/15/17 , edited 2/15/17
Piacevole! My Italian Cooking EP 4 “Caponata”

The Trattori Ramgers



Morina has to test for poision then Sara moves in ( IDK what words to use!

Sayaka SENBONGI as Morina ( Girlish Number / Chitose nice ! )

Piacevole! My Italian Cooking EP 5 “Sangria”

Morina asks whats the diifference between Italaian and Japanense cooking and ut's the local ingreidents . After Morina scolds sara for calling Italian vulgar because of olive oil and garlic

Piacevole! My Italian Cooking EP 6

Morina wants to leave for the wall she damaged and gives her wages! Maro doesnt want her to leave. So she stays and still wants to be an Italian chef but is restricted to potato peeling

The different ending are cool
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Posted 2/17/17
Morina with the life evaluation in this episode

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