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(PennLive)   Like things like parmesan cheese, feta cheese, or even bologna? Those products might lose their names in the United States   (pennlive.com) divider line 192
    More: Interesting, U.S., Greek, greek yogurt, Parma, feta cheese, American Brands, Black Forest, parmesan  
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192 Comments   (+0 »)
   
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Archived thread
 
2014-03-11 07:48:12 PM  
My Oscar has a first name, it's O-S-C-A-R!
My Oscar has a second name, it's M-A-Y-E-R!

*ring!*

Hello?

Yes, Academy of Motion Picture Arts and Sciences, I will immediately cease and desist on the use of your trademarked name.

GOT DAMMIT!

My processed meat discs have a first name it's the artist formerly known as O-S-C-A-R

My processed meat discs have a second name it's.....that's it, I QUIT
 
2014-03-11 08:36:30 PM  
That's just a load of thinly sliced processed meat product.
 
2014-03-11 08:49:03 PM  

bdub77: That's just a load of thinly sliced processed meat product.


I would like to make a toast to you with this glass of fermented sparkling grape beverage!
 
vpb [TotalFark]
2014-03-11 08:52:54 PM  
It would be a good thing if they actually had to taste something like what they are called, but the whole business about having to make it in a certain place seems unreasonable.
 
2014-03-11 08:58:10 PM  

Eddie Adams from Torrance: bdub77: That's just a load of thinly sliced processed meat product.

I would like to make a toast to you with this glass of fermented sparkling grape beverage!


Which I will have with this delicious cube of hard-packed artisanal cheese made in the style of a certain part of Italy which shall go unnamed.
 
2014-03-11 09:14:48 PM  

bdub77: Eddie Adams from Torrance: bdub77: That's just a load of thinly sliced processed meat product.

I would like to make a toast to you with this glass of fermented sparkling grape beverage!

Which I will have with this delicious cube of hard-packed artisanal cheese made in the style of a certain part of Italy which shall go unnamed.


Whatever. This stuff you're saying is all strained dairy product to me.
 
2014-03-11 09:23:12 PM  
static.tvgcdn.net

"I had to legally change my name to Ray Hard Salty Sheep Cheese."
 
2014-03-11 09:24:05 PM  

fusillade762: Whatever. This stuff you're saying is all strained dairy product to me.


That just a curd to you?
 
2014-03-11 09:25:12 PM  
So will the EU give up Manhattans, Long Island Iced Teas, Boston cream pies, Buffalo wings. Philly cheesesteaks, Key Lime pies, New York style pizzas, Mississippi Mud Pies, Monterey Jack cheese, New England clam chowder etc?
 
2014-03-11 09:26:53 PM  
If we had parmesan mozzarella or feta in this country, sure, that'd be annoying.  Seeing as we have only colored and flavored plastic in our supermarkets, I see no reason for outrage.
 
2014-03-11 09:34:24 PM  
Fine. We'll just tell those Europeans to quit passing off their inferior-grade pasteurized processed cheese-food substitute as "American cheese."

Then we'll see who has the last laugh.
 
2014-03-11 09:34:48 PM  

doyner: If we had parmesan mozzarella or feta in this country, sure, that'd be annoying.  Seeing as we have only colored and flavored plastic in our supermarkets, I see no reason for outrage.


I don't know about where you live, but I've never had any trouble finding parmigiano reggiano in the US.
 
2014-03-11 09:34:58 PM  
All it means is that they'll rename them to feta-style cheese, champagne-style wine, etc.
 
2014-03-11 09:35:00 PM  
Freedom Cheese Powdery
Freedom Cheese Crumbly
Freedom Meat Slicey

Done.
 
2014-03-11 09:35:18 PM  

vpb: It would be a good thing if they actually had to taste something like what they are called, but the whole business about having to make it in a certain place seems unreasonable.


When the product name was derived from the location it was created, it makes sense.  Bordeaux is only made in Bordeaux.  Champagne is only made in Champagne.  EU laws are very strict about that.  What do you think would happen if some foreign based company started to market "Napa Valley Cabernet Sauvignon?  California wine makers would have a shiat fit.
 
2014-03-11 09:36:22 PM  
Enforce your laws all you want in the EU, just don't export them here (and we will keep our laws over here... hopefully).
 
2014-03-11 09:36:49 PM  

doyner: If we had parmesan mozzarella or feta in this country, sure, that'd be annoying.  Seeing as we have only colored and flavored plastic in our supermarkets, I see no reason for outrage.


A self-hating American comment in a cheese thread.

Amazing.
 
2014-03-11 09:37:01 PM  
Again?

/ also, just add the word American in front of each of the products. Such as; American Bologna. They won't be able to say shiat.
 
2014-03-11 09:37:20 PM  

doyner: If we had parmesan mozzarella or feta in this country, sure, that'd be annoying.  Seeing as we have only colored and flavored plastic in our supermarkets, I see no reason for outrage.


I guess you've never shopped at Wegmans
 
2014-03-11 09:37:29 PM  
The EU can fark off.
 
2014-03-11 09:37:44 PM  
 
2014-03-11 09:38:55 PM  

iheartscotch: Again?

/ also, just add the word American in front of each of the products. Such as; American Bologna. They won't be able to say shiat.


You'd be surprised.  For example, California sparkling wine can't even say "champagne method" on the label.
 
2014-03-11 09:40:04 PM  

brap: My Oscar has a first name, it's O-S-C-A-R!
My Oscar has a second name, it's M-A-Y-E-R!

*ring!*

Hello?

Yes, Academy of Motion Picture Arts and Sciences, I will immediately cease and desist on the use of your trademarked name.

GOT DAMMIT!

My processed meat discs have a first name it's the artist formerly known as O-S-C-A-R

My processed meat discs have a second name it's.....that's it, I QUIT


Is this the pirate community's version of "thanks, Obama"? I mean, the way you injected the Academy in there, likely intending to refer to the MPAA (neither of which would be the one sending C&Ds), and conflated copyright law with trademark law a la Dumb Starbucks...it was rather amazing.

/ 9/10
 
2014-03-11 09:40:25 PM  
So what? They'll just add a "-style" next to the name and it's all legal again.

thriftytexan.com
 
2014-03-11 09:40:42 PM  

cptjeff: The EU can fark off.


The EU will ban American products in the same category if we don't go along.  For example, if California sparkling wines were labeled "Champagne" or simply said "champagne method", ALL American wines would be banned in the entire EU.
 
2014-03-11 09:41:21 PM  
In Quebec, the provincial government only wants French used in public, I heard on the radio that Italian restaurants in Montreal are being fined because they keep using the word "pasta" in their menus. Wait till they try this crap on the native tribes up north. Someone will get an arrow to the head.
 
2014-03-11 09:41:41 PM  

doyner: If we had parmesan mozzarella or feta in this country, sure, that'd be annoying.  Seeing as we have only colored and flavored plastic in our supermarkets, I see no reason for outrage.


I know typing that made you feel  like some wildly well-traveled sophisticate but mozzarella doesn't travel well and thankfully, there are enough old Italians in Brooklyn that I can run out and get it the day it was made.  Of course then they break my legs for not being able to pay the principle or interest on my three-year fronted mozzarella binge but that's another story for another time.
 
2014-03-11 09:41:46 PM  
I believe Moët & Chandon tried this a couple of decades ago with 'champagne'.  It didn't work out too well with the hoi polloi, but Moët  did not surrender!  They still does not use that word on their own sparkling wines.

I'm all for it.  Stop calling stuff something that it's not just because it sounds good.
 
2014-03-11 09:42:50 PM  
Like things like headlines, subby.
 
2014-03-11 09:43:10 PM  
I believe he said "Blessed are the cheese fakers..."

/obviously it's not meant to be taken literally
 
2014-03-11 09:43:19 PM  
Parmesan cheese > vomit powder
Bologna > offal roll
and so on
 
2014-03-11 09:43:24 PM  
I wonder what's going to happen to Budweiser beer when the Czech Republic joins the EU in a few months?  It should be amusing.
 
2014-03-11 09:43:38 PM  

OgreMagi: cptjeff: The EU can fark off.

The EU will ban American products in the same category if we don't go along.  For example, if California sparkling wines were labeled "Champagne" or simply said "champagne method", ALL American wines would be banned in the entire EU.


Since when does the EU buy American Cheese or wines? Before he got croaked, Steve Irwin used to campaign & lobby Australian authorities to ban American cheeses from it's shores.
 
2014-03-11 09:44:38 PM  

TV's Vinnie: OgreMagi: cptjeff: The EU can fark off.

The EU will ban American products in the same category if we don't go along.  For example, if California sparkling wines were labeled "Champagne" or simply said "champagne method", ALL American wines would be banned in the entire EU.

Since when does the EU buy American Cheese or wines? Before he got croaked, Steve Irwin used to campaign & lobby Australian authorities to ban American cheeses from it's shores.


I don't know about our cheese, but California wine is quite popular in Europe.
 
2014-03-11 09:45:11 PM  

TV's Vinnie: So what? They'll just add a "-style" next to the name and it's all legal again.


Wow.

Canadian bacon on pizza.

As a Canadian and a home pizza hobbyist, I am intrigued.
 
2014-03-11 09:47:03 PM  
I dunno that getting in a fight with the US over staple food sales and distribution is really a good plan, there, mister net-food-importer association of countries.

You can get away with this kind of nonsense with Alcohol, because nobody's a net importer or exporter of alcohol to a significant degree (and if they are, my money's on the US being on the importer end), but where staples are concerned the US is feeding like 80% of the world.  We... we pretty much automatically win these kinds of disputes unless you can actually get us to agree to something without real conflict (i.e. there's a way around that doesn't cost us any money).
 
2014-03-11 09:47:21 PM  
Btw I'm disappointed that there's as of yet been no "The British Sausage" references in this thread.
 
2014-03-11 09:47:48 PM  

Suckmaster Burstingfoam: TV's Vinnie: So what? They'll just add a "-style" next to the name and it's all legal again.

Wow.

Canadian bacon on pizza.

As a Canadian and a home pizza hobbyist, I am intrigued.


You dont happen to be a pig?
 
2014-03-11 09:48:36 PM  

dprathbun: I believe Moët & Chandon tried this a couple of decades ago with 'champagne'.  It didn't work out too well with the hoi polloi, but Moët  did not surrender!  They still does not use that word on their own sparkling wines.

I'm all for it.  Stop calling stuff something that it's not just because it sounds good.


No, they use "champagne" because you can only say that if it comes from Champagne. And here's their label for proof.
www.southernwine.com
 
2014-03-11 09:49:45 PM  
They're gonna fight us on this?  Time for the NSA to publish another volume of European Leaders' Most Embarrassing Secrets REVEALED!
 
2014-03-11 09:50:01 PM  

OgreMagi: cptjeff: The EU can fark off.

The EU will ban American products in the same category if we don't go along.  For example, if California sparkling wines were labeled "Champagne" or simply said "champagne method", ALL American wines would be banned in the entire EU.


Let 'em try- that would violate about a zillion trade agreements in place now, and there's some teeth in 'dem things. This is coming up as a question because we're currently trying to negotiate a trade deal with the EU as a whole, while right now we have a patchwork with bunches of different deals with different EU members. Even countries where we didn't have those deals wouldn't dream of pulling that- they don't want to find themselves in a trade war with the largest economy on the planet.

The EU wants this expanded protection for their designations, the US is going to laugh in their face, and if the deal falls apart, so be it. It doesn't mean a trade war with the EU, it just means things stay at the status quo.
 
2014-03-11 09:50:03 PM  

cptjeff: The EU can fark off.

 
2014-03-11 09:50:14 PM  
Easy - just append "Imitation" before every North America product name that the EU is complaining about.
 
2014-03-11 09:50:19 PM  

OgreMagi: I wonder what's going to happen to Budweiser beer when the Czech Republic joins the EU in a few months?  It should be amusing.


Hopefully the Budvar folks will outwit the weisers.
 
2014-03-11 09:50:50 PM  

Jim_Callahan: where staples are concerned the US is feeding like 80% of the world


I doubt that, but these aren't staples anyway. They're distinctive specialty foods known for their region of origin.
 
2014-03-11 09:51:22 PM  

OgreMagi: vpb: It would be a good thing if they actually had to taste something like what they are called, but the whole business about having to make it in a certain place seems unreasonable.

When the product name was derived from the location it was created, it makes sense.  Bordeaux is only made in Bordeaux.  Champagne is only made in Champagne.  EU laws are very strict about that.  What do you think would happen if some foreign based company started to market "Napa Valley Cabernet Sauvignon?  California wine makers would have a shiat fit.


False equivalency.  These are food items where the name describes the qualities of the food as much or more than its place of origin.  "Napa Valley" says nothing about the wine other than where it came from.

A more accurate example was posted above: Buffalo Wings.  What if we started throwing a fit any time someone offered Buffalo Wings that weren't made in Buffalo, New York?  Or Philadelphia Cheesesteak, or New York Strip steaks, or Manhattan the drink, or Long Island Iced Tea, on and on and on.

Look, I get why brand name protection in these cases is important in Europe, because getting Parmesan cheese from Parma is quite possible.  Easy even depending on where you are.  In the US I doubt anyone thinks Parmesan comes from anywhere but the US.  The names have been taken to describe the qualities that the products have, not their place of origin, and changing that is just not going to happen.
 
2014-03-11 09:52:04 PM  
absurditretardation - I decide what to eat - not ewe peoples
 
2014-03-11 09:52:34 PM  
any country whose arse we didn't save in ww2 can feel free to have an issue. all others should pay the bill for our saving their arses and then we can talk
 
2014-03-11 09:54:18 PM  
The feta one is especially stupid, b/c there's no one place in Greece where it's made, and it's not named for said place, unlike bourbon, tequila, or steam beer.
 
2014-03-11 09:54:42 PM  

Yellow Beard: any country whose arse we didn't save in ww2 can feel free to have an issue. all others should pay the bill for our saving their arses and then we can talk


Maybe the US Trade Rep should bring a bill for WWII and the Marshall plan to the next negotiation. And the Berlin Airlift, 'cuz why not?
 
2014-03-11 09:55:06 PM  
This is easily doable:

Parmesan shall now be Parmejan.

Feta shall now be Fetuh.

Bologna shall now be Baloney.

'Cuz 'Murica, that's why.
 
2014-03-11 09:55:10 PM  

kayanlau: Easy - just append "Imitation" before every North America product name that the EU is complaining about.


That is what I was thinking. Kraft Parmesan is processed cheese stored in a plastic tube on a shelf, I think "imitation" is pretty much understood already.
 
2014-03-11 09:55:29 PM  

yukichigai: In the US I doubt anyone thinks Parmesan comes from anywhere but the US.


I bet people would say, "uhhh, it is Italian, right? Is this a trick question?"
 
2014-03-11 09:56:19 PM  

Trocadero: The feta one is especially stupid, b/c there's no one place in Greece where it's made, and it's not named for said place, unlike bourbon, tequila, or steam beer.


Bourbon can be made anywhere in the US.
 
2014-03-11 09:56:25 PM  

ClavellBCMI: Enforce your laws all you want in the EU, just don't export them here (and we will keep our laws over here... hopefully).


Sorry, we have free trade agreements.  They even supersede any US law that could be passed.  Thanks, globalization!
 
2014-03-11 09:57:49 PM  

whatshisname: Jim_Callahan: where staples are concerned the US is feeding like 80% of the world

I doubt that, but these aren't staples anyway. They're distinctive specialty foods known for their region of origin.


Parmesan is not some specialty food, it's a core condiment/component of the most popular "ethnic" food in the US.
 
2014-03-11 09:58:25 PM  

doyner: If we had parmesan mozzarella or feta in this country, sure, that'd be annoying.  Seeing as we have only colored and flavored plastic in our supermarkets, I see no reason for outrage.


Bullcrap. We have feta, parmesan and mozzarella in this country. Not everything sold as them qualifies, but there's plenty up to European standards. If Bulgarians can make feta and flood the market or the French can make parmesan and sell them as such - and they do - there's no reason good reason for Americans not to use the names.
 
2014-03-11 09:58:50 PM  

Yellow Beard: any country whose arse we didn't save in ww2 can feel free to have an issue. all others should pay the bill for our saving their arses and then we can talk


The French don't get any credit for helping us out during the Revolution?
 
2014-03-11 09:59:12 PM  
USA does not import IP restrictions, it exports them.  Don't like it? Don't sign those trade agreements.

/Not from the USA
//Wish more countries would tell the USA to fark off when it comes to their own IP bullcrap
 
2014-03-11 09:59:55 PM  
http://www.youtube.com/watch?v=C4_G7HHJ0GE

He would like a word with you on this.
 
2014-03-11 10:00:07 PM  

Trocadero: whatshisname: Jim_Callahan: where staples are concerned the US is feeding like 80% of the world

I doubt that, but these aren't staples anyway. They're distinctive specialty foods known for their region of origin.

Parmesan is not some specialty food, it's a core condiment/component of the most popular "ethnic" food in the US.


Why is ethnic in quotes?
 
2014-03-11 10:00:18 PM  
WHAT ABOUT TEXAS TOAST?

/we just call it toast
 
2014-03-11 10:00:34 PM  

Apatheist: Is this the pirate community's version of "thanks, Obama"? I mean, the way you injected the Academy in there, likely intending to refer to the MPAA (neither of which would be the one sending C&Ds), and conflated copyright law with trademark law a la Dumb Starbucks...it was rather amazing.

/ 9/10


I can't feel my face, everything oozes, I can hear what my dog is thinking,...and you expect me to be a copyright lawyer?

It was an Oscar thing BTW, I reread it, snapped, and went back to bongo practice.
 
2014-03-11 10:00:45 PM  

cptjeff: Yellow Beard: any country whose arse we didn't save in ww2 can feel free to have an issue. all others should pay the bill for our saving their arses and then we can talk

Maybe the US Trade Rep should bring a bill for WWII and the Marshall plan to the next negotiation. And the Berlin Airlift, 'cuz why not?


why not indeed. we spent a fortune saving a whole lot of people and they have never kicked a dime back to us. I'd rather they just said thank you and went on their way. otherwise, perhaps we can ban the importation of every single product they are having an issue with and see if they still have a problem with naming rights.
 
2014-03-11 10:01:44 PM  

fusillade762: Yellow Beard: any country whose arse we didn't save in ww2 can feel free to have an issue. all others should pay the bill for our saving their arses and then we can talk

The French don't get any credit for helping us out during the Revolution?


smelly surrender monkeys never get credit...lol
 
2014-03-11 10:01:53 PM  

TV's Vinnie: OgreMagi: cptjeff: The EU can fark off.

The EU will ban American products in the same category if we don't go along.  For example, if California sparkling wines were labeled "Champagne" or simply said "champagne method", ALL American wines would be banned in the entire EU.

Since when does the EU buy American Cheese or wines? Before he got croaked, Steve Irwin used to campaign & lobby Australian authorities to ban American cheeses from it's shores.


Some US wines are really popular, I can't think of any wine shop or supermarket that doesn't stock New World wines but you couldn't give away the cheese.

I think it's fair to label clearly. If I'm buying Parmesan I want Parmesan, not something that's almost-but-not-quite Parmesan and I want that clear on the label. Same with any other product that is tied to a location. Roquefort tastes like it does because of the exact conditions of the caves it's aged in, that can't be duplicated elsewhere so anything else isn't Roquefort.

/got a big chunk of Gruyère in the fridge that will become best friends with some onion soup tomorrow and it's room mate, some Lanark Blue, is going into lanark blue, celeriac and walnut soda bread.
 
2014-03-11 10:02:12 PM  
How about no?

Does no work for you?
 
2014-03-11 10:02:21 PM  

fusillade762: Yellow Beard: any country whose arse we didn't save in ww2 can feel free to have an issue. all others should pay the bill for our saving their arses and then we can talk

The French don't get any credit for helping us out during the Revolution?


Okay, okay, okay.  We're even-steven with the French, so if they want to be jerks about food names, they can.  Everyone else though...
 
2014-03-11 10:02:47 PM  

Gunny Highway: Trocadero: whatshisname: Jim_Callahan: where staples are concerned the US is feeding like 80% of the world

I doubt that, but these aren't staples anyway. They're distinctive specialty foods known for their region of origin.

Parmesan is not some specialty food, it's a core condiment/component of the most popular "ethnic" food in the US.

Why is ethnic in quotes?


B/c Italian food, especially the kinds we usually eat here, are more American than Italian. Most of it was invented in New York.
 
2014-03-11 10:02:52 PM  
mlkshk.com

Too many culturally deficient products out there that are destroying the reputation and value of the real deal.
 
2014-03-11 10:03:44 PM  

OgreMagi: TV's Vinnie: OgreMagi: cptjeff: The EU can fark off.

The EU will ban American products in the same category if we don't go along.  For example, if California sparkling wines were labeled "Champagne" or simply said "champagne method", ALL American wines would be banned in the entire EU.

Since when does the EU buy American Cheese or wines? Before he got croaked, Steve Irwin used to campaign & lobby Australian authorities to ban American cheeses from it's shores.

I don't know about our cheese, but California wine is quite popular in Europe.


Which may explain the REAL reason why the EU wineries are whining: to thwart the competition.
 
2014-03-11 10:04:11 PM  

Gunny Highway: yukichigai: In the US I doubt anyone thinks Parmesan comes from anywhere but the US.

I bet people would say, "uhhh, it is Italian, right? Is this a trick question?"


In the context that they hope its made by real Italians maybe.  Far too many states, California and Wisconsin being chiefest among them, have made their reputation on producing a large and varying array of cheeses.  The first thought most people will have is one of those, unless you ask specifically about a cheese purchased at a specialty store that charges a huge markup.
 
2014-03-11 10:05:17 PM  

Trocadero: Gunny Highway: Trocadero: whatshisname: Jim_Callahan: where staples are concerned the US is feeding like 80% of the world

I doubt that, but these aren't staples anyway. They're distinctive specialty foods known for their region of origin.

Parmesan is not some specialty food, it's a core condiment/component of the most popular "ethnic" food in the US.

Why is ethnic in quotes?

B/c Italian food, especially the kinds we usually eat here, are more American than Italian. Most of it was invented in New York.


By Italian immigrants?  Based on recipes they brought over from Italy?  Or am I over simplifying?
 
2014-03-11 10:06:14 PM  

Pointy Tail of Satan: In Quebec, the provincial government only wants French used in public, I heard on the radio that Italian restaurants in Montreal are being fined because they keep using the word "pasta" in their menus. Wait till they try this crap on the native tribes up north. Someone will get an arrow to the head.


This is what people end up believing when they only hear part of the story.
 
2014-03-11 10:06:32 PM  

OgreMagi: cptjeff: The EU can fark off.

The EU will ban American products in the same category if we don't go along.  For example, if California sparkling wines were labeled "Champagne" or simply said "champagne method", ALL American wines would be banned in the entire EU.


The EU would lose that trade war - badly.

Place names are cute, but a product is defined by its method and/or composition, not the first place it was made.
 
2014-03-11 10:06:52 PM  

itcamefromschenectady: I don't know about where you live, but I've never had any trouble finding parmigiano reggiano in the US.


If it's real parmigiano reggiano, the rule wouldn't apply.

Gunny Highway: A self-hating American comment in a cheese thread.

Amazing.


Oh, FFS...  Self-hating American?  More like an American who can't stand the crap our industrial food supply calls cheese.

brap: I know typing that made you feel  like some wildly well-traveled sophisticate but mozzarella doesn't travel well and thankfully, there are enough old Italians in Brooklyn that I can run out and get it the day it was made.  Of course then they break my legs for not being able to pay the principle or interest on my three-year fronted mozzarella binge but that's another story for another time.


If you're outside a major metropolitan area, fahgeddabout it.
 
2014-03-11 10:07:05 PM  

yukichigai: Gunny Highway: yukichigai: In the US I doubt anyone thinks Parmesan comes from anywhere but the US.

I bet people would say, "uhhh, it is Italian, right? Is this a trick question?"

In the context that they hope its made by real Italians maybe.  Far too many states, California and Wisconsin being chiefest among them, have made their reputation on producing a large and varying array of cheeses.  The first thought most people will have is one of those, unless you ask specifically about a cheese purchased at a specialty store that charges a huge markup.


I guess so.  I dont even really understand what you are going on about so I am just going to agree.
 
2014-03-11 10:07:47 PM  

yukichigai: Far too many states, California and Wisconsin being chiefest among them, have made their reputation on producing a large and varying array of cheeses. The first thought most people will have is one of those, unless you ask specifically about a cheese purchased at a specialty store that charges a huge markup.


If you're looking for real Parmesan you'll know to look for Parmigiano Regiano. If it comes in a little green shaker with a red label on it, you'll probably realize it's not Italian.
 
2014-03-11 10:08:00 PM  

Gunny Highway: Trocadero: Gunny Highway: Trocadero: whatshisname: Jim_Callahan: where staples are concerned the US is feeding like 80% of the world

I doubt that, but these aren't staples anyway. They're distinctive specialty foods known for their region of origin.

Parmesan is not some specialty food, it's a core condiment/component of the most popular "ethnic" food in the US.

Why is ethnic in quotes?

B/c Italian food, especially the kinds we usually eat here, are more American than Italian. Most of it was invented in New York.

By Italian immigrants?  Based on recipes they brought over from Italy?  Or am I over simplifying?


you are way oversimplifying. Having been to Italy several times, I can tell you the food there bears only a passing resembalance to here
 
2014-03-11 10:08:09 PM  

vpb: It would be a good thing if they actually had to taste something like what they are called, but the whole business about having to make it in a certain place seems unreasonable.



We want China to quit counterfeiting our intellectual property, Europe's pretty much just asking for the same thing.

We already do it with wine. Things like cheese, (especially cheese, that's a big deal over there), work the same way over there. The region it's made in, where the majority of them derive their names, plays a large part in the final product.
 
2014-03-11 10:08:41 PM  
www.droidforums.net
 
2014-03-11 10:09:16 PM  

TheDeathMerchant: vpb: It would be a good thing if they actually had to taste something like what they are called, but the whole business about having to make it in a certain place seems unreasonable.


We want China to quit counterfeiting our intellectual property, Europe's pretty much just asking for the same thing.

We already do it with wine. Things like cheese, (especially cheese, that's a big deal over there), work the same way over there. The region it's made in, where the majority of them derive their names, plays a large part in the final product.


Which intellectual property are we taking, pray tell?
 
2014-03-11 10:09:34 PM  
Why not just put this on it if it is "real"

www.hellenicbrands.gr
 
2014-03-11 10:09:51 PM  

Suckmaster Burstingfoam: Btw I'm disappointed that there's as of yet been no "The British Sausage" references in this thread.


www.yes-minister.com

Apparently it's got to be called the "Emulsified High-Fat Offal Tube."
 
2014-03-11 10:10:08 PM  
I sure as fark hope the government at least demands something major in return if they agree to this.
 
2014-03-11 10:10:09 PM  
Well, then, they have to stop ordering cheeseburgers from McDonald's with American Cheese on them. That'll teach them!
 
2014-03-11 10:10:39 PM  

doyner: If you're outside a major metropolitan area, fahgeddabout it.


doyner: itcamefromschenectady: I don't know about where you live, but I've never had any trouble finding parmigiano reggiano in the US.

If it's real parmigiano reggiano, the rule wouldn't apply.

Gunny Highway: A self-hating American comment in a cheese thread.

Amazing.

Oh, FFS...  Self-hating American?  More like an American who can't stand the crap our industrial food supply calls cheese.

brap: I know typing that made you feel  like some wildly well-traveled sophisticate but mozzarella doesn't travel well and thankfully, there are enough old Italians in Brooklyn that I can run out and get it the day it was made.  Of course then they break my legs for not being able to pay the principle or interest on my three-year fronted mozzarella binge but that's another story for another time.

If you're outside a major metropolitan area, fahgeddabout it.


Order it online.
 
2014-03-11 10:10:43 PM  
My wife and I were traveling on the high speed train from Rome to Venice and sat across from two Italians who worked for the ministry that classified and enforced this type of labeling in Italy and the EU.

They were fascinated and disturbed by Olive Garden.
 
2014-03-11 10:10:49 PM  
It's cute that Europe thinks they have any chance whatsoever of winning this argument. The moment this issue enters the popular consciousness, every US politician will be working against the EU on this to score cheap political points.

They don't have a snowballs chance in hell.
 
2014-03-11 10:11:12 PM  

Pointy Tail of Satan: In Quebec, the provincial government only wants French used in public, I heard on the radio that Italian restaurants in Montreal are being fined because they keep using the word "pasta" in their menus. Wait till they try this crap on the native tribes up north. Someone will get an arrow to the head.


Wrong meme.
 
2014-03-11 10:11:23 PM  

Gunny Highway: yukichigai: Gunny Highway: yukichigai: In the US I doubt anyone thinks Parmesan comes from anywhere but the US.

I bet people would say, "uhhh, it is Italian, right? Is this a trick question?"

In the context that they hope its made by real Italians maybe.  Far too many states, California and Wisconsin being chiefest among them, have made their reputation on producing a large and varying array of cheeses.  The first thought most people will have is one of those, unless you ask specifically about a cheese purchased at a specialty store that charges a huge markup.

I guess so.  I dont even really understand what you are going on about so I am just going to agree.


I'm saying if you find someone coming out of a US grocery store with some Parmesan cheese and ask them where it was made, 9 times out of 10 they are going to answer with something that counts as "in the US".  Almost nobody stateside thinks the Parmesan cheese available here is made in Parma, Italy.

Look, the EU can have their specific definitions for all kinds of words, like "fanny".  That doesn't mean we have to use those definitions, nor should we.
 
pla
2014-03-11 10:12:12 PM  
Dear cheese-eating surrender-monkeys...

We don't care.  You can force us (or rather, we don't care enough about your BS regional protectionism to fight over it) to label it "Bankrupt-island-nation style sheep's-milk cheese", but we will still call it "Feta".

So take your "Cheddar" and "Feta" and "Champagne", and go fark yourselves soundly to sleep, because we'll still call them what you don't want us to label them, 'kay?

/Enjoying a nice slice of Generic Northern European Style Cheese with holes in it as I write this.  Suck it, Switzerland!  You still won't get any more money from me... Happy?
 
gja
2014-03-11 10:13:03 PM  
Screw them. So very hard and with a hitching post.
Don't want to have trade relations all of a sudden?

wellbye.jpg
 
2014-03-11 10:13:13 PM  
I'm okay with that... as long as Europe stops trying to copy American inventions and only buys them from America.  Inventions such as:

Airbags, Airplanes, pacemakers, electronic calculators, computers, telephones (and all future deviations thereof), digital cameras, gamma cameras, glucose meters, hard discs, GPUs, the Internet, the laser, MRI, the polio vaccine, PET scanning, the refrigerator, the solar cell (looking at YOU, Germany), the transistor, and video games.

Or maybe you should be trying harder to avoid a catastrophic economic collapse of the Euro instead of crying about cheese.
 
2014-03-11 10:13:13 PM  

Gunny Highway: Order it online.


media2.giphy.com
 
2014-03-11 10:13:34 PM  
No no. Everyone's looking at this all wrong. This means we get to rename all this stuff after American places and American heros! It's a clean slate! To start, let's rename bologna "Fillioni" after famed Castle actor Nathan Fillion.
 
2014-03-11 10:13:45 PM  

whatshisname: Jim_Callahan: where staples are concerned the US is feeding like 80% of the world

I doubt that, but these aren't staples anyway. They're distinctive specialty foods known for their region of origin.


They're  cheese and processed meat.  The only food more common and basic than that is bread.

They're not even particularly complex or even solely locally-invented staples, Bolonga is the same processed light meat that every nation in every temperate-climate region of the world has come up with at one point or another (its only slightly more specific than "sausage") and pretty much everyone in the mediterranean band and western Europe has come up with Feta variants at one point or another.

The relevant point here, though, is that the varieties are the same product, and area of origin doesn't actually change anything about the foods in question, so trying to restrict words used to refer to the type of food for over five centuries is just arbitrarily being a dick.  But the fact that they're staples is why the US will win the argument if we really want to... their entire strategy right now is kind of to hope we don't care and will just shrug and roll with it like we did for Scotch, at which point the petty morons responsible will try to leverage it as "standing up to the US" for future elections.

// I know this because, again, Scotch.  Not even a particularly scotland-unique blend, but they raised a fuss over it, we were basically like "... a'ight, whatevs, man, fine by us" and then a couple petty asshats that had held the negotiation hostage for no damned reason whatsoever turned "standing up to the US" into a political career.
 
2014-03-11 10:13:56 PM  
No problem, EU.  "Trash Wop Meat," "Surrender Cheese" and "Balkanesque Yeast Infections" it is.
 
2014-03-11 10:13:57 PM  
Fried Bologna, Feta and Parmesan shall now be called an EU Ghetto Steak Sandwich!
 
2014-03-11 10:14:17 PM  

doyner: Gunny Highway: Order it online.

[media2.giphy.com image 245x285]


It isnt possible to order cheese online?
 
2014-03-11 10:15:25 PM  

Gunny Highway: doyner: Gunny Highway: Order it online.

[media2.giphy.com image 245x285]

It isnt possible to order cheese online?


Un-aged cheese cannot be shipped across state lines.
 
2014-03-11 10:15:28 PM  
Chill out. We already have a set of rules in the US defining what a product must be like to be sold under the name. It's called Standards of Identity for food. It already defines what qualities the product must have, like for example ice cream, mayo etc. etc. The production location could be just another quality.
 
2014-03-11 10:16:43 PM  

catzies: dprathbun: I believe Moët & Chandon tried this a couple of decades ago with 'champagne'.  It didn't work out too well with the hoi polloi, but Moët  did not surrender!  They still does not use that word on their own sparkling wines.

I'm all for it.  Stop calling stuff something that it's not just because it sounds good.

No, they use "champagne" because you can only say that if it comes from Champagne. And here's their label for proof.
[www.southernwine.com image 714x356]


Yup, definitely says "champaign".  I usually buy a bottle of the Rosé every year for New Year's...easily my favorite.
 
2014-03-11 10:16:53 PM  

meat0918: Gunny Highway: doyner: Gunny Highway: Order it online.

[media2.giphy.com image 245x285]

It isnt possible to order cheese online?

Un-aged cheese cannot be shipped across state lines.


Well, there you go. Interesting.

I wish there was a goofy Taylor Swift GIF for that.
 
2014-03-11 10:17:58 PM  

Apatheist: brap: My Oscar has a first name, it's O-S-C-A-R!
My Oscar has a second name, it's M-A-Y-E-R!

*ring!*

Hello?

Yes, Academy of Motion Picture Arts and Sciences, I will immediately cease and desist on the use of your trademarked name.

GOT DAMMIT!

My processed meat discs have a first name it's the artist formerly known as O-S-C-A-R

My processed meat discs have a second name it's.....that's it, I QUIT

Is this the pirate community's version of "thanks, Obama"? I mean, the way you injected the Academy in there, likely intending to refer to the MPAA (neither of which would be the one sending C&Ds), and conflated copyright law with trademark law a la Dumb Starbucks...it was rather amazing.

/ 9/10


You do realize that AMPAS is the one that holds the trademark on the Oscar ceremony and statues, not the MPAA, and they're very persistant in protecting that trademark.
 
2014-03-11 10:18:02 PM  

vpb: It would be a good thing if they actually had to taste something like what they are called, but the whole business about having to make it in a certain place seems unreasonable.


There is nothing unreasonable about insisting that products named for a place actually be made in that place.

The worst thing about TFA is choosing to illustrate it with a can or Kraft "parmigiano". The stuff that Kraft makes bears no resemblance with actual parmigiano, their use of the name is a strong argument in favour of the EU's position.


Jim_Callahan: ...but where staples are concerned the US is feeding like 80% of the world.

So, it is your belief that the US is feeding the EU ?

.
 
2014-03-11 10:19:03 PM  

Gunny Highway: meat0918: Gunny Highway: doyner: Gunny Highway: Order it online.

[media2.giphy.com image 245x285]

It isnt possible to order cheese online?

Un-aged cheese cannot be shipped across state lines.

Well, there you go. Interesting.

I wish there was a goofy Taylor Swift GIF for that.


It's a little more complex than that, but general rule is if it is made from raw milk and not aged at least 60 days (I think, Google is failing me ATM) or pasteurized, the US doesn't allow it to cross state lines.
 
2014-03-11 10:19:08 PM  

Jim_Callahan: They're not even particularly complex or even solely locally-invented staples, Bolonga is the same processed light meat that every nation in every temperate-climate region of the world has come up with at one point or another (its only slightly more specific than "sausage") and pretty much everyone in the mediterranean band and western Europe has come up with Feta variants at one point or another.


3.bp.blogspot.com

Every spacefaring race has two things in common. First, they have a food identical to what humans call "Swedish meatballs."
 
2014-03-11 10:19:09 PM  
Suck it, Europe.

You guys had every opportunity to protect your regional names when these products were introduced.

/having said that, I have no objection to getting rid of Kraft Parmesean cheese, that stuff is awful
 
2014-03-11 10:20:08 PM  

Gunny Highway: doyner: Gunny Highway: Order it online.

[media2.giphy.com image 245x285]

It isnt possible to order cheese online?


Sure it is.  And I get the real stuff at places mentioned here already.  Sweet Jesus, people are touchy!  I'm talking about the Made-in-the-USA industrial garbage that gets labeled with the traditional names of REAL FOOD.

All I was saying is that the yellow cardboard shavings in the green can being called something else has no impact on my life.

No wonder the rest of the world thinks we're shallow narcissists.  People get their panties all in a wad if other countries seek to protect their economic interests the way we do.
 
2014-03-11 10:20:25 PM  
itcamefromschenectady: I don't know about where you live, but I've never had any trouble finding parmigiano reggiano in the US.

It's easy to find crumbled paraffin candles that smell like toenails in American supermarkets. Finding cheeses requires a trip to a speciality shop.

/urban living ftw
 
2014-03-11 10:20:47 PM  

aerojockey: Suck it, Europe.

You guys had every opportunity to protect your regional names when these products were introduced.

/having said that, I have no objection to getting rid of Kraft Parmesean cheese, that stuff is awful


You can take my Shaky Cheese when you pry it from my cold, dead hands.

/I would, however, support a name change to Shaky Cheese.
 
2014-03-11 10:20:59 PM  

Apatheist: brap: My Oscar has a first name, it's O-S-C-A-R!
My Oscar has a second name, it's M-A-Y-E-R!

*ring!*

Hello?

Yes, Academy of Motion Picture Arts and Sciences, I will immediately cease and desist on the use of your trademarked name.

GOT DAMMIT!

My processed meat discs have a first name it's the artist formerly known as O-S-C-A-R

My processed meat discs have a second name it's.....that's it, I QUIT

Is this the pirate community's version of "thanks, Obama"? I mean, the way you injected the Academy in there, likely intending to refer to the MPAA (neither of which would be the one sending C&Ds), and conflated copyright law with trademark law a la Dumb Starbucks...it was rather amazing.

/ 9/10


hmmm..i thought what he said was actually humorous.

but are you saying the Academy does not hold copyright and trademark rights for the Oscars and the statue?  are you also saying the naming right is not a trademark?

i know you are very serious about this because you said conflate.
 
2014-03-11 10:21:15 PM  

JesusJuice: It's cute that Europe thinks they have any chance whatsoever of winning this argument. The moment this issue enters the popular consciousness, every US politician will be working against the EU on this to score cheap political points.

They don't have a snowballs chance in hell.


To be fair, this is really sort of a surrender to America in this negotiation in the long run, short of the entire US population revolting over this there's a very significant chance that our negotiators won't actually give a shiat.

What the exchange is here is cheap political points for the  European side (as mentioned in my previous post, "standing up to the US" is a really good way to get ahead in regional politics in Europe), but doesn't help in Europe in any way financially, whereas the concessions we're getting in exchange... well, we're the US, if our in-exchange demands aren't actual bottom-line/market dominance things I'll eat my farkin' hat.

So you  could look at it as essentially the Euro guys being really,  really cheap to bribe.  Sort of the equivalent of dumping money into re-election funds of people giving us a good (money-wise) deal on the trade agreement.

//Unless you  actually think that US products having to change their names slightly (into something Trademarkable, coincidentally) will actually cause anyone, even Europeans, to stop buying them.  Please tell me if you do think that, because I wouldn't mind laughing even harder.
 
2014-03-11 10:22:26 PM  

doyner: All I was saying is that the yellow cardboard shavings in the green can being called something else has no impact on my life.


You have yellow shavings where you are?
 
2014-03-11 10:22:54 PM  
Look - how about some symbol you can stamp on the product so the hipsters will know it's authentic-per-EU-rules, and the EU authorities can get their price premium? Like on kosher foods, there's a little K. What sort of symbol could mark a food product as authentic-per-EU-rules? Nothing that will suggest the American product is inferior or inauthentic, just something that says the product is approved by EU trade authorities.
 
pla
2014-03-11 10:23:12 PM  
dprathbun : I'm all for it.  Stop calling stuff something that it's not just because it sounds good.

Why?  If someone else can make the sole claim-to-fame of your hometown (pathetic much?), be that Cheddar or Scotch or Mobile homes, better and cheaper than you can - Fark you and your horse.

Feta doesn't become non-Feta just because a factory in Idaho made it, no matter what your local Don* has too blather about it.

*/ Oh, and "Mafia" doesn't become "Sicilian-style organized crime" just because the Russians do it better, so suck it, wannabe dirt-farmers!
 
2014-03-11 10:23:15 PM  

Gunny Highway: doyner: All I was saying is that the yellow cardboard shavings in the green can being called something else has no impact on my life.

You have yellow shavings where you are?


Yes.  It's called "Kraft Parmesan Cheese."
 
2014-03-11 10:24:17 PM  

doyner: Gunny Highway: doyner: All I was saying is that the yellow cardboard shavings in the green can being called something else has no impact on my life.

You have yellow shavings where you are?

Yes.  It's called "Kraft Parmesan Cheese."


We call that white shavings up here.
 
2014-03-11 10:24:47 PM  

Gunny Highway: doyner: Gunny Highway: doyner: All I was saying is that the yellow cardboard shavings in the green can being called something else has no impact on my life.

You have yellow shavings where you are?

Yes.  It's called "Kraft Parmesan Cheese."

We call that white shavings up here.


Apparently they're fresher up there.
 
2014-03-11 10:25:07 PM  

JungleBoogie: Look - how about some symbol you can stamp on the product so the hipsters will know it's authentic-per-EU-rules, and the EU authorities can get their price premium? Like on kosher foods, there's a little K. What sort of symbol could mark a food product as authentic-per-EU-rules? Nothing that will suggest the American product is inferior or inauthentic, just something that says the product is approved by EU trade authorities.


Wasn't there a section in the Bible on this?
 
2014-03-11 10:25:16 PM  

doyner: Gunny Highway: doyner: Gunny Highway: Order it online.

[media2.giphy.com image 245x285]

It isnt possible to order cheese online?

Sure it is.  And I get the real stuff at places mentioned here already.  Sweet Jesus, people are touchy!  I'm talking about the Made-in-the-USA industrial garbage that gets labeled with the traditional names of REAL FOOD.

All I was saying is that the yellow cardboard shavings in the green can being called something else has no impact on my life.

No wonder the rest of the world thinks we're shallow narcissists.  People get their panties all in a wad if other countries seek to protect their economic interests the way we do.


And to be completely honest, I'm kinda fine with calling that stuff something other than Parmesan.

How about we compromise, and the stuff from Italy is called Parmigiano Reggiano with the protected logo, and the other hard cheese stuff like it is called Parmesan and is minus the logo, and Kraft can call the stuff they sell processed Italian style cheese dust
 
2014-03-11 10:26:25 PM  

Gunny Highway: Trocadero: Gunny Highway: Trocadero: whatshisname: Jim_Callahan: where staples are concerned the US is feeding like 80% of the world

I doubt that, but these aren't staples anyway. They're distinctive specialty foods known for their region of origin.

Parmesan is not some specialty food, it's a core condiment/component of the most popular "ethnic" food in the US.

Why is ethnic in quotes?

B/c Italian food, especially the kinds we usually eat here, are more American than Italian. Most of it was invented in New York.

By Italian immigrants?  Based on recipes they brought over from Italy?  Or am I over simplifying?


I can assure you that what you think of as "Italian" food isn't.  Not even what you order in an expensive New York restaurant. Not even what you eat at your friend Tony's house prepared by his mom who is a third generation descendant of immigrants.
 
2014-03-11 10:27:32 PM  
 
2014-03-11 10:28:00 PM  

Xetal: I'm okay with that... as long as Europe stops trying to copy American inventions and only buys them from America.  Inventions such as:

Airbags, Airplanes, pacemakers, electronic calculators, computers, telephones (and all future deviations thereof), digital cameras, gamma cameras, glucose meters, hard discs, GPUs, the Internet, the laser, MRI, the polio vaccine, PET scanning, the refrigerator, the solar cell (looking at YOU, Germany), the transistor, and video games.

Or maybe you should be trying harder to avoid a catastrophic economic collapse of the Euro instead of crying about cheese.


The Euro is doing fine right now and I think if you look into it you'll discover the American patents are being honoured.
 
2014-03-11 10:28:13 PM  

meat0918: How about we compromise, and the stuff from Italy is called Parmigiano Reggiano with the protected logo, and the other hard cheese stuff like it is called Parmesan and is minus the logo, and Kraft can call the stuff they sell processed Italian style cheese dust


It's probably mostly cellulose anyway...
 
2014-03-11 10:28:31 PM  

capt.hollister: Gunny Highway: Trocadero: Gunny Highway: Trocadero: whatshisname: Jim_Callahan: where staples are concerned the US is feeding like 80% of the world

I doubt that, but these aren't staples anyway. They're distinctive specialty foods known for their region of origin.

Parmesan is not some specialty food, it's a core condiment/component of the most popular "ethnic" food in the US.

Why is ethnic in quotes?

B/c Italian food, especially the kinds we usually eat here, are more American than Italian. Most of it was invented in New York.

By Italian immigrants?  Based on recipes they brought over from Italy?  Or am I over simplifying?

I can assure you that what you think of as "Italian" food isn't.  Not even what you order in an expensive New York restaurant. Not even what you eat at your friend Tony's house prepared by his mom who is a third generation descendant of immigrants.


Right. It's Italian American food, and has been adapted by the culture to fit local tastes.
 
2014-03-11 10:29:04 PM  

capt.hollister: I can assure you that what you think of as "Italian" food isn't.  Not even what you order in an expensive New York restaurant. Not even what you eat at your friend Tony's house prepared by his mom who is a third generation descendant of immigrants.


Not only have we been desensitized by American products, but we've become accustomed to American ingredients.  Even if it is a first generation Italian cooking an authentic recipe, chances are it isn't going to be the same when done using the vast majority of produce here.
 
2014-03-11 10:29:41 PM  

capt.hollister:So, it is your belief that the US is feeding the EU ?

All of it?  No.

Significant parts of it?  Yes.  Pretty much all of the ex-soviet parts of the union are still running significant agricultural deficits currently being filled mostly by the US.  Primarily grains, for obvious reasons.

It's one of the primary reasons... no, it's  the reason the US is still a superpower in world politics even two decades after the cold war ended.  Sure, we've got the military thing, but no one would put up with our military shiat (and we do require a lot of leeway/tolerance to pull most of it) were we not feeding a huge chunk of the globe.

yukichigai: Every spacefaring race has two things in common. First, they have a food identical to what humans call "Swedish meatballs."


Well, in this case the varieties themselves are literally identical, both in historical terms of parallel styles and in modern terms of being literally the same product.

If you want to take a step back up the ladder and look at broader categories, though, there are some functional foods that basically everyone has in common.  The most entertaining one being the cold-meat sandwich/wrap, which I think almost literally everybody's come up with in one way or another.  Probably just 'cause it's so useful.
 
2014-03-11 10:30:05 PM  
Fine. We'll just name these things what they'd be called if the United States didn't exist. Say, what did Hitler call these things? Because that's what they'd be called! You get what I'm saying?
 
2014-03-11 10:32:10 PM  

capt.hollister: I can assure you that what you think of as "Italian" food isn't. Not even what you order in an expensive New York restaurant. Not even what you eat at your friend Tony's house prepared by his mom who is a third generation descendant of immigrants.


I know there is a difference (I have been there and have a tomato allergy.  Wasnt as hard as I thought it was going to be), I was was just wondering why he put quotes around the word ethnic.  The food came out of ethnic Italian neighborhoods.  Just thought it was interesting that it lost its "ethnic" label.  Not questioning the authenticity of Tony's mama's gabagool,
 
2014-03-11 10:32:28 PM  

finnished: meat0918: How about we compromise, and the stuff from Italy is called Parmigiano Reggiano with the protected logo, and the other hard cheese stuff like it is called Parmesan and is minus the logo, and Kraft can call the stuff they sell processed Italian style cheese dust

It's probably mostly cellulose anyway...


I'm still not sure how this

www.garycameron.org

Is 100% Parmesan.

//At least it is mostly Parmesan cheese
 
2014-03-11 10:32:35 PM  
Look, I'm all for enforcing accurate labeling on foods.  But, if anybody in the EU has deluded himself or herself into believing that consumers are confused about what they're getting, and that this is somehow costing "authentic" food producers money, that poor deluded person is going to have a bad time.

I'm not exactly a foodie, but here's the deal.  The difference between decent imitation Parmesan cheese produced in the USA and decent authentic Parmesan is well within the realm of variation of flavor, color and texture that one would attribute to different cheese makers, different farms, different animals, etc.  In other words, it's practically non-existent.  The same goes for practically every other regional cheese and food product that comes to mind, and that I've had an opportunity to sample.  But there's one big difference, at least in the USA, the locally produced food items tend to be noticeably cheaper and quite frankly, often times better, all things considered.

So feel free to make a fuss and be pedantic about what we call it.  However, I'm really only going to point in laugh when your dreams of a financial windfall after those poor confused consumers switch all their purchases over to your product fails to materialize.  And, when you start getting cranky that you can't suddenly start padding your bed mattress in Euros, please know that your misguided and childish elitist insults of our clearly superior products is going to make my selection of wonderful domestic cheeses taste just that much better.
 
JVD
2014-03-11 10:33:19 PM  
I offer a hearty GFY to the EU.
 
pla
2014-03-11 10:33:47 PM  
Jim_Callahan : So you could look at it as essentially the Euro guys being really, really cheap to bribe.

Can I subscribe to your newsletter?   Seriously?  You've convinced me of the error of my ways.  Yes, of course you can have exclusive rights to the words scrotum cheese, if only you agree to run only Microsoft or Apple software at your company.

Pass me that sparkling wine and aged Italian-style cheese... And my dividend check!
 
2014-03-11 10:34:07 PM  

doyner: capt.hollister: I can assure you that what you think of as "Italian" food isn't.  Not even what you order in an expensive New York restaurant. Not even what you eat at your friend Tony's house prepared by his mom who is a third generation descendant of immigrants.

Not only have we been desensitized by American products, but we've become accustomed to American ingredients.  Even if it is a first generation Italian cooking an authentic recipe, chances are it isn't going to be the same when done using the vast majority of produce here.


I dunno why, but you're really grating me the wrong way here.
 
2014-03-11 10:34:52 PM  
What about French fries, Irish stew, and Pizza is definetly an issue
 
2014-03-11 10:35:39 PM  

MrHappyRotter: Look, I'm all for enforcing accurate labeling on foods.  But, if anybody in the EU has deluded himself or herself into believing that consumers are confused about what they're getting, and that this is somehow costing "authentic" food producers money, that poor deluded person is going to have a bad time.

I'm not exactly a foodie, but here's the deal.  The difference between decent imitation Parmesan cheese produced in the USA and decent authentic Parmesan is well within the realm of variation of flavor, color and texture that one would attribute to different cheese makers, different farms, different animals, etc.  In other words, it's practically non-existent.  The same goes for practically every other regional cheese and food product that comes to mind, and that I've had an opportunity to sample.  But there's one big difference, at least in the USA, the locally produced food items tend to be noticeably cheaper and quite frankly, often times better, all things considered.

So feel free to make a fuss and be pedantic about what we call it.  However, I'm really only going to point in laugh when your dreams of a financial windfall after those poor confused consumers switch all their purchases over to your product fails to materialize.  And, when you start getting cranky that you can't suddenly start padding your bed mattress in Euros, please know that your misguided and childish elitist insults of our clearly superior products is going to make my selection of wonderful domestic cheeses taste just that much better.


LOL!
 
2014-03-11 10:35:51 PM  

doyner: itcamefromschenectady: I don't know about where you live, but I've never had any trouble finding parmigiano reggiano in the US.

If it's real parmigiano reggiano, the rule wouldn't apply.


I'm saying that parmigiano reggiano is already restricted to genuine Italian product as far as I can tell, so I don't see why "parmesan" has to be. There is a huge difference between the two but I'm already used to "parmesan" being plastic cheese and I don't see what problem it solves if we regulate it. What do we call it then, "parmesan-style"?

I'm not against some names being regulated, but I'm not convinced that we need to restrict all the ones the EU wants to.
 
2014-03-11 10:36:51 PM  
And if we don't comply? Lots of sternly worded letters?
 
2014-03-11 10:36:57 PM  

meat0918: doyner: capt.hollister: I can assure you that what you think of as "Italian" food isn't.  Not even what you order in an expensive New York restaurant. Not even what you eat at your friend Tony's house prepared by his mom who is a third generation descendant of immigrants.

Not only have we been desensitized by American products, but we've become accustomed to American ingredients.  Even if it is a first generation Italian cooking an authentic recipe, chances are it isn't going to be the same when done using the vast majority of produce here.

I dunno why, but you're really grating me the wrong way here.


Probably because people have been making me out to be some kine of muenster here.
 
2014-03-11 10:37:23 PM  

BluVeinThrobber: What about French fries, Irish stew, and Pizza is definetly an issue


Those are recipes, not ingredients.
 
2014-03-11 10:39:10 PM  

BKITU: [static.tvgcdn.net image 300x206]

"I had to legally change my name to Ray Hard Salty Sheep Cheese."


Applause
 
2014-03-11 10:39:18 PM  

doyner: meat0918: doyner: capt.hollister: I can assure you that what you think of as "Italian" food isn't.  Not even what you order in an expensive New York restaurant. Not even what you eat at your friend Tony's house prepared by his mom who is a third generation descendant of immigrants.

Not only have we been desensitized by American products, but we've become accustomed to American ingredients.  Even if it is a first generation Italian cooking an authentic recipe, chances are it isn't going to be the same when done using the vast majority of produce here.

I dunno why, but you're really grating me the wrong way here.

Probably because people have been making me out to be some kine of muenster here.


okay those last two exchanges were pretty funny!

/making me peckish and esurient
 
2014-03-11 10:39:47 PM  

Jim_Callahan: To be fair, this is really sort of a surrender to America in this negotiation in the long run, short of the entire US population revolting over this there's a very significant chance that our negotiators won't actually give a shiat.


You did notice that TFA was about 55 Senators getting pissed off about this? You know, the body made up of 100 people that will need 67 of them to agree in order to approve this deal?

When 55 Senators tell the negotiators "don't even farking think it", the negotiators will actually give a shiat.
 
2014-03-11 10:39:47 PM  

finnished: Chill out. We already have a set of rules in the US defining what a product must be like to be sold under the name. It's called Standards of Identity for food. It already defines what qualities the product must have, like for example ice cream, mayo etc. etc. The production location could be just another quality.


So that's why a mixture of candle wax and melted brown crayon is called "chocolate" in the USA?
 
2014-03-11 10:40:25 PM  

doyner: meat0918: doyner: capt.hollister: I can assure you that what you think of as "Italian" food isn't.  Not even what you order in an expensive New York restaurant. Not even what you eat at your friend Tony's house prepared by his mom who is a third generation descendant of immigrants.

Not only have we been desensitized by American products, but we've become accustomed to American ingredients.  Even if it is a first generation Italian cooking an authentic recipe, chances are it isn't going to be the same when done using the vast majority of produce here.

I dunno why, but you're really grating me the wrong way here.

Probably because people have been making me out to be some kine of muenster here.


That's the whey things are around here.
 
2014-03-11 10:41:05 PM  

MrHappyRotter: Look, I'm all for enforcing accurate labeling on foods.  But, if anybody in the EU has deluded himself or herself into believing that consumers are confused about what they're getting, and that this is somehow costing "authentic" food producers money, that poor deluded person is going to have a bad time.

I'm not exactly a foodie, but here's the deal.  The difference between decent imitation Parmesan cheese produced in the USA and decent authentic Parmesan is well within the realm of variation of flavor, color and texture that one would attribute to different cheese makers, different farms, different animals, etc.  In other words, it's practically non-existent.  The same goes for practically every other regional cheese and food product that comes to mind, and that I've had an opportunity to sample.  But there's one big difference, at least in the USA, the locally produced food items tend to be noticeably cheaper and quite frankly, often times better, all things considered.

So feel free to make a fuss and be pedantic about what we call it.  However, I'm really only going to point in laugh when your dreams of a financial windfall after those poor confused consumers switch all their purchases over to your product fails to materialize.  And, when you start getting cranky that you can't suddenly start padding your bed mattress in Euros, please know that your misguided and childish elitist insults of our clearly superior products is going to make my selection of wonderful domestic cheeses taste just that much better.


You left out consistencey
 
2014-03-11 10:42:01 PM  

meat0918: doyner: meat0918: doyner: capt.hollister: I can assure you that what you think of as "Italian" food isn't.  Not even what you order in an expensive New York restaurant. Not even what you eat at your friend Tony's house prepared by his mom who is a third generation descendant of immigrants.

Not only have we been desensitized by American products, but we've become accustomed to American ingredients.  Even if it is a first generation Italian cooking an authentic recipe, chances are it isn't going to be the same when done using the vast majority of produce here.

I dunno why, but you're really grating me the wrong way here.

Probably because people have been making me out to be some kine of muenster here.

That's the whey things are around here.


This is getting mold.
 
2014-03-11 10:42:13 PM  

Jim_Callahan:  ....Bolonga is the same processed light meat that every nation in every temperate-climate region of the world has come up with at one point or another...


No. Not even close. For starters, the only Bologna in Italy is a city. "Bologna" sausage is a North American sausage somewhat  derived from mortadella which is itself a sausage originally invented in the city of Bologna, but the two final products are very different indeed. Do yourself a favour, try some very thinly sliced San Daniele mortadella. You will thank me and you might even change opinions as to the commonality of all processed light meat sausages.
 
2014-03-11 10:42:54 PM  
what about franco-american spaghetti?

i mean, he's still dead but his spaghetti lives on!
 
2014-03-11 10:43:46 PM  

Suckmaster Burstingfoam: finnished: Chill out. We already have a set of rules in the US defining what a product must be like to be sold under the name. It's called Standards of Identity for food. It already defines what qualities the product must have, like for example ice cream, mayo etc. etc. The production location could be just another quality.

So that's why a mixture of candle wax and melted brown crayon is called "chocolate" in the USA?


Breyer's got all pissy when someone pointed out their Girl Scout Cookie Frozen Dairy Dessert is actually frozen dairy dessert and not ice cream.  It may taste good, but it still isn't ice cream.

Chocolate is a little more lax.  Even the "best" chocolatiers I've found, with large claims of "fair trade" cocoa and other "organic" ingredients, still use soy lecithin in their chocolate.
 
gja
2014-03-11 10:44:00 PM  
Pecorino romano
Parmigiano-Reggiano
Grana Padano
Gorgonzola
Fior di latte
Mozzerela di Bufala

I can order all these online and have them FEDEX'd anywhere overnight.
$$$? yes, of course. But when you are in the sticks and still want to make a proper buffet di antipasti you pull out the stops.
How do they get around the regulations? Don't know. Don't give a damn. All I know is it is the real deal.
And I am one near-impossible-to-satisfy guinea. And if you think crap ingredients might slide past me, LOL.
I am 1st gen. I have cooked and eaten things some haven't ever heard of. Including Babaluci.
 
2014-03-11 10:45:21 PM  
Well, y'all will be sorry when Spaghetti-o, Italy gets its revenge.
 
2014-03-11 10:46:27 PM  

itcamefromschenectady: I'm saying that parmigiano reggiano is already restricted to genuine Italian product as far as I can tell, so I don't see why "parmesan" has to be


That was my impression as well.  It certainly makes sense based on the pricetag seen on the stuff, if nothing else.

If that is the case then the EU needs to SFTU.  You call it Parmesan, we call it Pamigiano Reggiano.  You call it a lift, we call it an elevator.  You throw extra u's into words, we strip them out.  The point is, if the basis for wanting these agreements is that there is a distinct nomenclature separation between the signature cheese of Parma, Italy and cheeses which merely taste identical, we're already there.  We're not going to let some other country get nitpickey and play language police with us.

Oh, and because I haven't said it yet, the Feta demand is complete crap and needs to be rejected flat out.  If Bulgaria can make a cheese they call Feta, we can too.
 
2014-03-11 10:46:30 PM  

gja: Pecorino romano
Parmigiano-Reggiano
Grana Padano
Gorgonzola
Fior di latte
Mozzerela di Bufala

I can order all these online and have them FEDEX'd anywhere overnight.
$$$? yes, of course. But when you are in the sticks and still want to make a proper buffet di antipasti you pull out the stops.
How do they get around the regulations? Don't know. Don't give a damn. All I know is it is the real deal.
And I am one near-impossible-to-satisfy guinea. And if you think crap ingredients might slide past me, LOL.
I am 1st gen. I have cooked and eaten things some haven't ever heard of. Including Babaluci.


Is it Mozzerela di Bufala or Mozzerela di Bufala de Campana
 
2014-03-11 10:46:32 PM  
I will admit I dont really care about food that much.  These threads are fascinating.
 
2014-03-11 10:48:43 PM  

miss diminutive: So will the EU give up Manhattans, Long Island Iced Teas, Boston cream pies, Buffalo wings. Philly cheesesteaks, Key Lime pies, New York style pizzas, Mississippi Mud Pies, Monterey Jack cheese, New England clam chowder etc?


Lived in Europe for a couple of years. Never ever found these on a menu, so I don't think this is a threat.
 
2014-03-11 10:50:06 PM  
Stupid short-sighted Europeans misunderestimate the power of American marketing and the stupidity of the American consumer.  Sure, go ahead and prevent us using your names.  Our cheese industry will just invent new names for the same stuff.  Names like Incream ®, Experior ®, Geologne ® meat, and Berwiford-Robusto ®.

And you know what?  We well sell the shiat out of it too.   Before long the peasants in Parma, Italy will shun the local Parmesan cheese in favor of green cylinders of Kraft Khrission ® cheese.  You know it is true.
 
2014-03-11 10:50:06 PM  

Gunny Highway: I will admit I dont really care about food that much.  These threads are fascinating.


Some people are color blind and cannot enjoy the richness of their world of light.  Others are hearing-impaired and cannot experience the same textured soundscape as the rest of us. Still others have no palette...
 
2014-03-11 10:50:43 PM  

Jim_Callahan: capt.hollister:So, it is your belief that the US is feeding the EU ?

All of it?  No.

Significant parts of it?  Yes.  Pretty much all of the ex-soviet parts of the union are still running significant agricultural deficits currently being filled mostly by the US.  Primarily grains, for obvious reasons.

It's one of the primary reasons... no, it's  the reason the US is still a superpower in world politics even two decades after the cold war ended.  Sure, we've got the military thing, but no one would put up with our military shiat (and we do require a lot of leeway/tolerance to pull most of it) were we not feeding a huge chunk of the globe.


No, the military thing is it, otherwise if the only metric is food exports Canada would also be considered a superpower.
 
2014-03-11 10:52:18 PM  

whatshisname: BluVeinThrobber: What about French fries, Irish stew, and Pizza is definetly an issue

Those are recipes, not ingredients.


FTA   And it may not be just cheese, Other products could include bologna, Black Forrest ham,greek yougurt, ,,,,,,,
 
2014-03-11 10:55:39 PM  

doyner: Gunny Highway: I will admit I dont really care about food that much.  These threads are fascinating.

Some people are color blind and cannot enjoy the richness of their world of light.  Others are hearing-impaired and cannot experience the same textured soundscape as the rest of us. Still others have no palette...


What, they can't paint like Bob Ross?
 
2014-03-11 10:56:42 PM  

Spiralmonkey: What, they can't paint like Bob Ross?


Farking hell.  Palate.
 
2014-03-11 10:58:48 PM  

doyner: Still others have no palette...


Yeah, that is me.  Dont care about the difference between "Mozzerela di Bufala or Mozzerela di Bufala de Campana" or ice cream and ice cream.

I enjoy cooking but I cant go crazy about specific ingredients.  I wasnt trying to insult you, more power to you if you have the interest to refine your palette.

If whatever follows the ellipsis is anything as ridiculous sounding as "the richness of their world of light,"  I am happy to be in the darkness without you.
 
2014-03-11 11:01:03 PM  

Gunny Highway: doyner: Still others have no palette...

Yeah, that is me.  Dont care about the difference between "Mozzerela di Bufala or Mozzerela di Bufala de Campana" or ice cream and ice cream.

I enjoy cooking but I cant go crazy about specific ingredients.  I wasnt trying to insult you, more power to you if you have the interest to refine your palette.

If whatever follows the ellipsis is anything as ridiculous sounding as "the richness of their world of light,"  I am happy to be in the darkness without you.


That statement was a wink to the Mrs. regarding my partial color vision deficiency.

Meh.  Don't really care how it sounds.
 
2014-03-11 11:03:13 PM  
In all reallity, all they would have to do is change the labels on  their export packaging. The laels are already different than domestic labels
 
2014-03-11 11:03:27 PM  

doyner: Gunny Highway: doyner: Still others have no palette...

Yeah, that is me.  Dont care about the difference between "Mozzerela di Bufala or Mozzerela di Bufala de Campana" or ice cream and ice cream.

I enjoy cooking but I cant go crazy about specific ingredients.  I wasnt trying to insult you, more power to you if you have the interest to refine your palette.

If whatever follows the ellipsis is anything as ridiculous sounding as "the richness of their world of light,"  I am happy to be in the darkness without you.

That statement was a wink to the Mrs. regarding my partial color vision deficiency.

Meh.  Don't really care how it sounds.


Cheers to that.  What will you have?  I got Coors and Bud...
 
2014-03-11 11:04:08 PM  

doyner: capt.hollister: I can assure you that what you think of as "Italian" food isn't.  Not even what you order in an expensive New York restaurant. Not even what you eat at your friend Tony's house prepared by his mom who is a third generation descendant of immigrants.

Not only have we been desensitized by American products, but we've become accustomed to American ingredients.  Even if it is a first generation Italian cooking an authentic recipe, chances are it isn't going to be the same when done using the vast majority of produce here.


You are so right. This is something that has been driving me crazy for years. I have tried using the exact same brand of pasta, preparing a sauce using the exact same recipe, yet I cannot make a plate of spaghetti that tastes the same as what my elderly aunts in Italy prepare. Different growing conditions for the produce. Spices and herbs that travelled further or grew in a different soil. Even different water. These all conspire to make it impossible to reproduce a product in different parts of the globe.

I think this is an argument in favour of the EU's stance.
 
2014-03-11 11:06:16 PM  
yukichigai:
Wasn't there a section in the Bible on this?

Yes. Search for "Blessed are the cheese makers [...]"

/Brussels can have their sprouts back
//just remind them that without us they'd be saluting a different flag while speaking a different language
///isn't there a statute of limitations for shiat we've been using for over 100 years?
 
2014-03-11 11:06:58 PM  

Gunny Highway: Cheers to that.  What will you have?  I got Coors and Bud...


Drinking Stella right now myself.
 
2014-03-11 11:07:44 PM  
Oh no, it's a duplicate thread from a week ago that has twice as many comments.  Let's all panic.  I can't believe how stupid we all are for not going back through Fark's history to find the original and authentic thread.  This has now changed my opinion on EU cheeses.  I think we should rename all our products immediately.  I demand action.  And this thread should be abandoned, everyone who participated should be banned, perhaps even permanently.
 
2014-03-11 11:08:19 PM  

DigitalCoffee: ///isn't there a statute of limitations for shiat we've been using for over 100 years?


You mean the Statue of Liberty that our dear allies, the French gave us to commemorate the bond between us after playing a critical role in helping us shed the Crown?
 
2014-03-11 11:09:56 PM  

capt.hollister: I have tried using the exact same brand of pasta, preparing a sauce using the exact same recipe, yet I cannot make a plate of spaghetti that tastes the same as what my elderly aunts in Italy prepare.


That's because Italian ingredients (particularly in Campana, BTW) stand on their own.  That's why Italian cooking is so damned simple IMO.
 
2014-03-11 11:10:55 PM  
Expect more imposition of foreign laws as imposed by trade agreements. Oh well, we already squandered our independence after 9/11 anyway.
 
2014-03-11 11:11:51 PM  

doyner: Gunny Highway: Cheers to that.  What will you have?  I got Coors and Bud...

Drinking Stella right now myself.


So Bud.
 
2014-03-11 11:14:41 PM  

Gunny Highway: doyner: Gunny Highway: Cheers to that.  What will you have?  I got Coors and Bud...

Drinking Stella right now myself.

So Bud.


It's called EuroBud.
 
2014-03-11 11:15:14 PM  

doyner: Gunny Highway: doyner: Gunny Highway: Cheers to that.  What will you have?  I got Coors and Bud...

Drinking Stella right now myself.

So Bud.

It's called EuroBud.


Ha!  Cheers to that.
 
2014-03-11 11:17:11 PM  

doyner: If we had parmesan mozzarella or feta in this country, sure, that'd be annoying.  Seeing as we have only colored and flavored plastic in our supermarkets, I see no reason for outrage.


There are some companies that have pretty good/acceptable 'artisan' style cheeses in the country, but they're few and far between... I've had some pretty good fresh mozzarella from an American company, and there is even a brand or two of feta that aren't bad. The problem is an awful lot of them are absolutely horrid; idiots who think feta is nothing but salt, parmesan comes from a shaker can, and mozzarella can bounce to the farking ceiling for example.

Real parmesan is freaking awesome, and that shiat from Kraft can't come even within satellite-based telescope distance of seeing it. A true feta should be salty yes, but with tang and subtle nuances of grass (and preferably made from sheep's milk). Not that the fake parm doesn't have its place... Get a fairly good pre-grated variety and put that shiat on popcorn with some olive oil and pepper? Darn tasty.
 
2014-03-11 11:18:37 PM  

Carousel Beast: OgreMagi: cptjeff: The EU can fark off.

The EU will ban American products in the same category if we don't go along.  For example, if California sparkling wines were labeled "Champagne" or simply said "champagne method", ALL American wines would be banned in the entire EU.

The EU would lose that trade war - badly.

Place names are cute, but a product is defined by its method and/or composition, not the first place it was made.


There is nothing stopping anyone from using the same methods, they just can't use the name that has been historically associated with the product.  We're talking about stuff with hundreds of years of history, not some new product hitting the market for the very first time.  Also, those locations and methods are often legally tied together.  For example, for a rated wine from Bordeaux, they are only allowed to use certain types of grapes, which must be grown at chateux where they are bottled.  Deviate from those laws, and it's basically generic bulk (box) wine.
 
2014-03-11 11:21:18 PM  

TV's Vinnie: OgreMagi: TV's Vinnie: OgreMagi: cptjeff: The EU can fark off.

The EU will ban American products in the same category if we don't go along.  For example, if California sparkling wines were labeled "Champagne" or simply said "champagne method", ALL American wines would be banned in the entire EU.

Since when does the EU buy American Cheese or wines? Before he got croaked, Steve Irwin used to campaign & lobby Australian authorities to ban American cheeses from it's shores.

I don't know about our cheese, but California wine is quite popular in Europe.

Which may explain the REAL reason why the EU wineries are whining: to thwart the competition.


The labeling laws didn't reduce the popularity of California wines.  The good European wines aren't biatching about the competition, but a high end Burgundy doesn't want its "brand" diluted by the crappy box wine calling itself Burgundy.  I can't say I blame them.
 
2014-03-11 11:29:50 PM  

Suckmaster Burstingfoam: finnished: Chill out. We already have a set of rules in the US defining what a product must be like to be sold under the name. It's called Standards of Identity for food. It already defines what qualities the product must have, like for example ice cream, mayo etc. etc. The production location could be just another quality.

So that's why a mixture of candle wax and melted brown crayon is called "chocolate" in the USA?


The easiest way to piss off one of my nieces is to offer her a Hershey bar.  Be prepared for a very long rant about that not being chocolate, though.

I agree with her.
 
2014-03-11 11:32:15 PM  

catzies: dprathb


I was referring to their own sparkling wines they made from grapes grown in this country, USA.  Prior to that time, M&C used 'Champagne' on some of their domestic (USA) wines.  Twas about the time Washington State was beginning to make an impression.
 
2014-03-11 11:32:25 PM  

doyner: capt.hollister: I have tried using the exact same brand of pasta, preparing a sauce using the exact same recipe, yet I cannot make a plate of spaghetti that tastes the same as what my elderly aunts in Italy prepare.

That's because Italian ingredients (particularly in Campana, BTW) stand on their own.  That's why Italian cooking is so damned simple IMO.


My family is in Piemonte and Lombardia in northern Italy where the local dishes are completely different from anything generally thought of as Italian food (probably because Piemonte, in particular, does not share much history with the rest of Italy, but that's a different subject) being made up mostly of things like rice, polenta, cheeses, grilled meats, cured meats and venison.  But even though they live nowhere near Campania and despite the fact that spaghetti has only become popular in the second half of their lives (before the 70s it was really only popular in the centre and south), my aunts all make it so much tastier.

FSM damn it, we even have a herb garden in the backyard, but still cannot reproduce the exact flavours.
 
2014-03-11 11:33:20 PM  

Carousel Beast: TheDeathMerchant: vpb: It would be a good thing if they actually had to taste something like what they are called, but the whole business about having to make it in a certain place seems unreasonable.


We want China to quit counterfeiting our intellectual property, Europe's pretty much just asking for the same thing.

We already do it with wine. Things like cheese, (especially cheese, that's a big deal over there), work the same way over there. The region it's made in, where the majority of them derive their names, plays a large part in the final product.

Which intellectual property are we taking, pray tell?


The technical term is that these items maintain a "protected status" in much of the world.

For example, Champagne. Aside from a couple producers in the US who were grandfathered in during the law put forth in 2006, no one in the wine producing world can make a drink of fermented grape juice called Champagne unless they use the same 3 grapes, make it in a specific method, and most importantly, are located in the Champagne region of France. This applies to most types of European  or "old world" wines, especially since they are blends of grape, whereas new world wines tend to be labeled by their varietal, provided that the labeled varietal is at least 80% (I believe, could be as high as 95%, I'm fuzzy on this) of that specific varietal.

These protected statuses also apply to cheeses, and in some cases some cured meats.

Another fine example - Kobe beef. You can't legally call it that unless the beef is from a wagyu steer, raised in Kobe prefecture, and cared for in a specific manner. Especially since the item carries a certain reputation and a certain price point. It's not just about protecting the original producers (which Americans really could care less about), and more about protecting consumers from being swindled.

How pissed would you be if you shelled out for a Kobe beef Filet Mignon and found out it was a crappy heap of black angus scraps meat-glued together?
 
2014-03-11 11:35:05 PM  

doyner: Gunny Highway: Cheers to that.  What will you have?  I got Coors and Bud...

Drinking Stella right now myself.


That's Europe's version of Coors Lite.  It's an insult to even call it beer.
 
2014-03-11 11:37:25 PM  

capt.hollister: doyner: capt.hollister: I have tried using the exact same brand of pasta, preparing a sauce using the exact same recipe, yet I cannot make a plate of spaghetti that tastes the same as what my elderly aunts in Italy prepare.

That's because Italian ingredients (particularly in Campana, BTW) stand on their own.  That's why Italian cooking is so damned simple IMO.

My family is in Piemonte and Lombardia in northern Italy where the local dishes are completely different from anything generally thought of as Italian food (probably because Piemonte, in particular, does not share much history with the rest of Italy, but that's a different subject) being made up mostly of things like rice, polenta, cheeses, grilled meats, cured meats and venison.  But even though they live nowhere near Campania and despite the fact that spaghetti has only become popular in the second half of their lives (before the 70s it was really only popular in the centre and south), my aunts all make it so much tastier.

FSM damn it, we even have a herb garden in the backyard, but still cannot reproduce the exact flavours.


That's because the Italians haven't traded flavor for volume.
 
2014-03-11 11:38:46 PM  

OgreMagi: doyner: Gunny Highway: Cheers to that.  What will you have?  I got Coors and Bud...

Drinking Stella right now myself.

That's Europe's version of Coors Lite.  It's an insult to even call it beer.


I know.  But I don't try to call it Chimay, either.
 
2014-03-11 11:41:52 PM  

doyner: capt.hollister: doyner: capt.hollister: I have tried using the exact same brand of pasta, preparing a sauce using the exact same recipe, yet I cannot make a plate of spaghetti that tastes the same as what my elderly aunts in Italy prepare.

That's because Italian ingredients (particularly in Campana, BTW) stand on their own.  That's why Italian cooking is so damned simple IMO.

My family is in Piemonte and Lombardia in northern Italy where the local dishes are completely different from anything generally thought of as Italian food (probably because Piemonte, in particular, does not share much history with the rest of Italy, but that's a different subject) being made up mostly of things like rice, polenta, cheeses, grilled meats, cured meats and venison.  But even though they live nowhere near Campania and despite the fact that spaghetti has only become popular in the second half of their lives (before the 70s it was really only popular in the centre and south), my aunts all make it so much tastier.

FSM damn it, we even have a herb garden in the backyard, but still cannot reproduce the exact flavours.

That's because the Italians haven't traded flavor for volume.


...how is volume related to his story about not being able to recreate the flavor or his aunt's food?
 
gja
2014-03-11 11:45:23 PM  

meat0918: gja: Pecorino romano
Parmigiano-Reggiano
Grana Padano
Gorgonzola
Fior di latte
Mozzerela di Bufala

I can order all these online and have them FEDEX'd anywhere overnight.
$$$? yes, of course. But when you are in the sticks and still want to make a proper buffet di antipasti you pull out the stops.
How do they get around the regulations? Don't know. Don't give a damn. All I know is it is the real deal.
And I am one near-impossible-to-satisfy guinea. And if you think crap ingredients might slide past me, LOL.
I am 1st gen. I have cooked and eaten things some haven't ever heard of. Including Babaluci.

Is it Mozzerela di Bufala or Mozzerela di Bufala de di Campana


That is a trademark. Not all are sourced thus. Leave off the ref to the beasts from that region, for local buffalo.
I wouldn't bother trying to have it shipped from Campania. I don't have that kind of cash.

BTW, there is a province in Puglia that is my ancestral origin. And many there are tangentially related to my family tree.
Very, very cool times.
 
2014-03-11 11:58:32 PM  

OgreMagi: The labeling laws didn't reduce the popularity of California wines. The good European wines aren't biatching about the competition, but a high end Burgundy doesn't want its "brand" diluted by the crappy box wine calling itself Burgundy. I can't say I blame them.


www.passionvines.com
 
2014-03-12 12:09:17 AM  

doyner: Seeing as we have only colored and flavored plastic in our supermarkets, I see no reason for outrage.


Stop looking in refrigerated section next to the eggs and yogurt.  Look over in the deli section instead.  That's where they tend to keep the real cheese.
 
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