EU full of Picky Eaters

[DinoDoc]

Originally posted by Sir Ralph
it would be different if you called it Italian pizza.

Then why is Greece with Denmark fighting a battle to control what salty cheese is called if the problem is that easily solved?

[Dinner]

Originally posted by Chemical Ollie
Is round top or robeye the same meat as entrecote? I eat that quite often too. Every week or two.

I'm sorry I don't know. It is possible. Ribeye ( misspelled it as robey before) has a higher fat content so it tends to be juicier then other cuts yet is still tender.

[Harovan]

Originally posted by DinoDoc
Then why is Greece with Denmark fighting a battle to control what salty cheese is called if the problem is that easily solved?

Don't know, perhaps we should ask Asmodean and paiktis. This sounds pretty stupid indeed.

[Dinner]

Originally posted by DAVOUT
Oerdin, I cannot convince you that a product like the parma ham cannot be prepared anywhere else than Parma without becoming another product (it is not prepared by cooking). Therefore I can only suggest that next time you visit Italy you spend a day in Parma and look on the way the parma ham is prepared.

I have bought Italian ham from Parma before but I have never had it before in Italy. The Last time I went through Italy I was hurrying on my way to Spain. Next time I will stop and try it plus learn more about how it is made because I would like to know.

I just find it unfair to attack other makers centuries after they began making their product.

[Dinner]

Originally posted by Sir Ralph
Don't know, perhaps we should ask Asmodean and paiktis. This sounds pretty stupid indeed.

The issue, as always, is money. Greece wants to copy right the word Feta while the Danish feel they have been making goat cheese in that style long enough where that phrase in no longer a copy right. I feel for the Danish in this case.

[Chemical Ollie]

Originally posted by Oerdin


I'm sorry I don't know. It is possible. Ribeye ( misspelled it as robey before) has a higher fat content so it tends to be juicier then other cuts yet is still tender.

Yeah, that's the kind. Ribeye steak grilled on charcoal with garlic sauce- yum! A true favorite.

[Chemical Ollie]

Originally posted by Oerdin


The issue, as always, is money. Greece wants to copy right the word Feta while the Danish feel they have been making goat cheese in that style long enough where that phrase in no longer a copy right. I feel for the Danish in this case.

None are made from goat milk. The Greeks make it from sheep's milk, while the Danes make it from cow's milk. I prefer the Greek kind but still mostly buy the Danish kind for availability reasons. Greek feta has to be bought from the peculiar etno food shop while the Danish version is available in the regular supermarket.

[HershOstropoler]

"I don't say "You Europeans are just too old and don't understand what American Nationality is...""

Well nobody outside the funny farm really understands this.

"A copy right must be continually enforced."

Says who?

"The EU can't just start making new laws out of thin air and expect that the US will apply by them or honor them."

Sure we can. QED.

"My point is that you ***** and moan but in the end you eat thousands, no millions, of those little burgers each day you little hypocrite."

What's your problem yankee boy? We invented the burger.

[Dinner]

Feta is a classic and famous Greek curd cheese whose tradition dates back thousands of years and is still made by shepherds in the Greek mountains with unpasteurized milk. It was originally made with goat's or sheep's milk, but today much is often made commercially with pasteurized cow's milk (the firmer cow's milk version is made for export). Salted and cured in a brine solution (which can be either water or whey) for a week to several months (this is why it is sometimes called a 'pickled' cheese). Feta drys out rapidly when removed from the brine.

Looks like some of it is made with goat's millk. Though mostly you are right. http://www.foodreference.com/html/artfetacheese.html

[Dinner]

Originally posted by HershOstropoler
"I don't say "You Europeans are just too old and don't understand what American Nationality is...""

Well nobody outside the funny farm really understands this.

"A copy right must be continually enforced."

Says who?

The very same copy right treaties which compell the Chinese to close down their fake CD factories.

[Imran Siddiqui]

When someone goes to a Chinese restaurant and orders "Mongolian Beef" Or "Szechuan Chicken" no one in there right mind honestly expects the beef to come from Mongolia or the Chicken to come from Szechuan. Instead we are talking about a recipe for cooking food. This recipe has entered the common language and we all refer to it as Mongolian Beef or Szechuan Chicken. It is the exact same thing with Champagne or with Parma ham.

'Parma' ham and 'Feta' cheese are a style of making a food product, not a specific company's or region's food.

[HershOstropoler]

Originally posted by Oerdin


The very same copy right treaties which compell the Chinese to close down their fake CD factories.

GIs are different from copyrights and trademarks. That's at least what such treaties say, namely the TRIPS.

"'Parma' ham and 'Feta' cheese are a style of making a food product, not a specific company's or region's food."

Parma ham obviously is specific for a region. For Feta I'm inclined to see it more as a style. The regime for wine and spirits is separate.

The real fun will be about "Budweiser".

[Ted Striker]

Sauerkraut und Wienersnitzel sind sehr bunt

[Dinner]

Originally posted by HershOstropoler
Parma ham obviously is specific for a region. For Feta I'm inclined to see it more as a style. The regime for wine and spirits is separate.

Now justify your statement. Why is "PArma ham" any different from "southern fried chicken" or "Mongolian beef"? Prove it is advertising the regional origin of the food and not simply the recipe to make the food.

[Harovan]

Originally posted by Oerdin
Now justify your statement. Why is "PArma ham" any different from "southern fried chicken" or "Mongolian beef"? Prove it is advertising the regional origin of the food and not simply the recipe to make the food.

That's probably a problem in your language, or at least with its usage. Add the word "style" everywhere and it disappears. There's nothing wrong with "Southern style fried chicken" and "Mongolian style beef". Others do it as well, without any confusion. The mentioned "Wiener Schnitzel" is mostly called "Schnitzel Wiener Art" (Vienna style steak) on our menu cards. The "Mongolian beef" (I don't know that dish, though) would be "Rindfleisch Mongolische Art", and all is fine. By the way, our super markets sell pizza American style. That's what it called, "American style pizza", and not "American pizza".