Carpaccio was originally known as carne cruda (lit. raw meat) but some chef renamed it after a medieval painter sometime during the last century.
Not sure where the colours come in but may be Vittore Carpaccio was famous for using red and yellow. ;-)
A bit like stating that Sushi is identical to Sashimi.
(nearest Japanese equivalent to Carpaccio is Sashimi usu'i style, the latter refers to the transparent leaves of this plant : https://ja.wikipedia.org/wiki/ススキ#/media/File:Miscanthus_sinensis_variegation_flower_leaf_jp.jpg )
At least once a year for me to be reminded to tell my dad I miss him. Not that he ever listened to me while he was alive.
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Sorry to hear. Thanks for the reminder. And happy Father's Day to all those dad's here.
Sir con s'pet (circonspect), it's already exist in Italy !
Some italian families adopt a grand Ma or a grand Pa whom are alone and not from their own family... I never heard such a thing elswhere while it should certainly exist !
I'm going to Roma for being adopted by Virginia Raggi the new Maire ! Because oddly the first St Valentin without my first wife was more an happy day than a sad one !
Here we ask ourselves if after the Brexit we shall adopt an English from Dordogne aera ????
Some italian families adopt a grand Ma or a grand Pa whom are alone and not from their own family... I never heard such a thing elswhere while it should certainly exist !
I'm going to Roma for being adopted by Virginia Raggi the new Maire ! Because oddly the first St Valentin without my first wife was more an happy day than a sad one !
Here we ask ourselves if after the Brexit we shall adopt an English from Dordogne aera ????
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That would be wrong though since sushi≠sashimi.
Sushi is always based on vinegary rice plus other ingredients while sashimi is based on raw meat or fish but never contains any rice.
PS: I had to look it up but carpaccio was originally known as carne cruda all'albese. I knew it had to be in the style of somewhere, just wasn't sure of where.
Any boring middle-aged teacher in particular that you favor, geography, history ?
(one who teaches French would be painful on a daily basis)
[suspecte]
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a coocking teacher maybe... some has been showing this last week their talent for coocking the Tartare ! (at equal part witrh russian coockers !)
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The Tartare is a french éminçé ! Take first a very red french meat like a CGT striker, then cut him with a knife and not into a machine as it burns the meat !
Then add the yellow egg (if it is red it means that the close chicken eated corn but no Gitane maïs), tobacoe, ognions éminçé, etc and this wonderfull englisch Brown sauce I never recall the name !)
If the striker is crying because you cut him; no worry as he already broke the hospital before ! Of course it's better coocked by a hooligans ! Though also these last eat only the ones who run after a balloon but not after an early retirment aas the CGT strikers !
French food can really impress you !
Then add the yellow egg (if it is red it means that the close chicken eated corn but no Gitane maïs), tobacoe, ognions éminçé, etc and this wonderfull englisch Brown sauce I never recall the name !)
If the striker is crying because you cut him; no worry as he already broke the hospital before ! Of course it's better coocked by a hooligans ! Though also these last eat only the ones who run after a balloon but not after an early retirment aas the CGT strikers !
French food can really impress you !
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I had Tartare Classique out in the open in Le Marais, while I enjoyed the promenade of various classic fags.
Maybe the scenery was part to blame, but the tartare was outstanding.
Maybe the scenery was part to blame, but the tartare was outstanding.