# Recipe variations that ruin a dish for you **URL:** \ **Category:** Cafe Society\ **Created:** [August 25, 2017, 6:54pm UTC](https://boards.straightdope.com/t/recipe-variations-that-ruin-a-dish-for-you/794676 "2017-08-25T18:54:24Z")\ **Posts on this page:** 7\ **Page:** 9
**Author:** ![Qadgop\_the\_Mercotan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/qadgop_the_mercotan/32/83_2.png) [@Qadgop\_the\_Mercotan](https://boards.straightdope.com/u/Qadgop_the_Mercotan)\ **Post date:** [August 31, 2017, 9:22pm UTC](https://boards.straightdope.com/t/recipe-variations-that-ruin-a-dish-for-you/794676/161 "2017-08-31T21:22:24Z")
> [@pulykamell](#): > > There’s practically nothing I won’t eat, but I do get a little annoyed when I’m looking forward to one thing, and get another. I concur with this sentiment. ---
**Author:** ![DrDeth](https://avatars.discourse-cdn.com/v4/letter/d/b487fb/32.png) [@DrDeth](https://boards.straightdope.com/u/DrDeth)\ **Post date:** [August 31, 2017, 10:41pm UTC](https://boards.straightdope.com/t/recipe-variations-that-ruin-a-dish-for-you/794676/162 "2017-08-31T22:41:43Z")
> [@Enright3](#): > > I can see why purists don’t like it; but like the taste of cottage cheese lasagna; as well as ricotta. Either one is OK with me. What ruins a lasagna for me is when people put spicy Italian sausage in it; and I like hot and/or spicy foods. I guess I just don’t care for really spicy Italian sausage. I like Italian sausage with fennel. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [August 31, 2017, 11:06pm UTC](https://boards.straightdope.com/t/recipe-variations-that-ruin-a-dish-for-you/794676/163 "2017-08-31T23:06:26Z")
> [@DrDeth](#): > > I like Italian sausage with fennel. That’s pretty much what Italian sausage is. (I mean, as sold in the US. Fresh sausage with fennel is not, to my knowledge, known well in Italy. There is something called finnochino, but that’s a cured fennel sausage, like a salami.) Very occasionally I’ll see Italian sausage without fennel being labeled as such here in the US, but I’m pretty sure all the commercial versions are with fennel. ---
**Author:** ![zoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zoid/32/336_2.png) [@zoid](https://boards.straightdope.com/u/zoid)\ **Post date:** [August 31, 2017, 11:48pm UTC](https://boards.straightdope.com/t/recipe-variations-that-ruin-a-dish-for-you/794676/164 "2017-08-31T23:48:40Z")
> [@pulykamell](#): > > That’s pretty much what Italian sausage is. (I mean, as sold in the US. Fresh sausage with fennel is not, to my knowledge, known well in Italy. There is something called finnochino, but that’s a cured fennel sausage, like a salami.) Very occasionally I’ll see Italian sausage without fennel being labeled as such here in the US, but I’m pretty sure all the commercial versions are with fennel. That’s definitely what most Americans think of as Italian sausage and what you’ll find in national brands and big box grocery stores, but get to a decent mom & pop Italian grocery, or even a Caputo’s and you’ll find several varieties. One of my favorites (the name escapes me) is a slightly sweet thin rope sausage with red wine in it. When we used to have big parties I’d throw a couple coils on the grill right before everyone got there and cut it into bite sized pieces drizzled with good olive oil and just a touch of balsamic to pass around as an app. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [September 1, 2017, 12:20am UTC](https://boards.straightdope.com/t/recipe-variations-that-ruin-a-dish-for-you/794676/165 "2017-09-01T00:20:08Z")
Sure, I know of those, but I typically remember them going by more specific names like Barese sausage. ---
**Author:** ![zoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zoid/32/336_2.png) [@zoid](https://boards.straightdope.com/u/zoid)\ **Post date:** [September 1, 2017, 12:37am UTC](https://boards.straightdope.com/t/recipe-variations-that-ruin-a-dish-for-you/794676/166 "2017-09-01T00:37:51Z")
That’s it, Barese - thank you ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [September 1, 2017, 12:55am UTC](https://boards.straightdope.com/t/recipe-variations-that-ruin-a-dish-for-you/794676/167 "2017-09-01T00:55:55Z")
> [@zoid](#): > > That’s it, Barese - thank you Hah. I wasn’t even trying to guess the one you were describing–I just remember seeing Barese sausage over at Bari’s on Grand, and that’s the only name I could remember. [Previous page](https://boards.straightdope.com/t/recipe-variations-that-ruin-a-dish-for-you/794676.md?page=8)