Three noodle chicken

[Leonard Blaisdell]

A couple of days ago, I made chicken and noodles. Yawn! I always start
with a whole chicken. I didn't have enough wide noodles, so I added some
penne. It was good.

<https://postimg.cc/p5TfM4Nc>

On the third day, fifth and sixth meal, the chicken was far less and the
noodles were sparse as well, but the broth was abundant.
So I cooked up some Sapporo Ichiban ramen soup and dumped the leftovers
into it. Easy peasy and quite good. That also totals three noodles.

<I didn't take a picture>

leo

[ItsJoanNotJoAnn]

Post by Leonard Blaisdell
A couple of days ago, I made chicken and noodles. Yawn! I always start
with a whole chicken. I didn't have enough wide noodles, so I added some
penne. It was good.
<https://postimg.cc/p5TfM4Nc>
On the third day, fifth and sixth meal, the chicken was far less and the
noodles were sparse as well, but the broth was abundant.
So I cooked up some Sapporo Ichiban ramen soup and dumped the leftovers
into it. Easy peasy and quite good. That also totals three noodles.
<I didn't take a picture>
leo

A noodle is a noodle is a noodle, just different
shapes.

[Janet]

In article

Post by ItsJoanNotJoAnn

Post by Leonard Blaisdell
A couple of days ago, I made chicken and noodles. Yawn! I always start
with a whole chicken. I didn't have enough wide noodles, so I added some
penne. It was good.
<https://postimg.cc/p5TfM4Nc>
On the third day, fifth and sixth meal, the chicken was far less and the
noodles were sparse as well, but the broth was abundant.
So I cooked up some Sapporo Ichiban ramen soup and dumped the leftovers
into it. Easy peasy and quite good. That also totals three noodles.
<I didn't take a picture>
leo

A noodle is a noodle is a noodle,

and it's still not pasta.

Janet UK

[Cindy Hamilton]

Post by Janet
In article

Post by ItsJoanNotJoAnn

Post by Leonard Blaisdell
A couple of days ago, I made chicken and noodles. Yawn! I always start
with a whole chicken. I didn't have enough wide noodles, so I added some
penne. It was good.
<https://postimg.cc/p5TfM4Nc>
On the third day, fifth and sixth meal, the chicken was far less and the
noodles were sparse as well, but the broth was abundant.
So I cooked up some Sapporo Ichiban ramen soup and dumped the leftovers
into it. Easy peasy and quite good. That also totals three noodles.
<I didn't take a picture>
leo

A noodle is a noodle is a noodle,

and it's still not pasta.

A noodle is a noodle is a noodle if it's made of wheat. Noodles
made from buckwheat, mung bean starch, rice, konjac flour, etc.,
are quite a bit different.

[Janet]

In article <vgnpeq$3qala$***@dont-email.me>, chamilton5280
@invalid.com says...

Post by Cindy Hamilton

Post by Janet
In article

Post by ItsJoanNotJoAnn

Post by Leonard Blaisdell
A couple of days ago, I made chicken and noodles. Yawn! I always start
with a whole chicken. I didn't have enough wide noodles, so I added some
penne. It was good.
<https://postimg.cc/p5TfM4Nc>
On the third day, fifth and sixth meal, the chicken was far less and the
noodles were sparse as well, but the broth was abundant.
So I cooked up some Sapporo Ichiban ramen soup and dumped the leftovers
into it. Easy peasy and quite good. That also totals three noodles.
<I didn't take a picture>
leo

A noodle is a noodle is a noodle,

and it's still not pasta.

A noodle is a noodle is a noodle if it's made of wheat.

Pasta is made of durum wheat; noodles ain't.

Proper pedants know this stuff.

Janet UK

[Cindy Hamilton]

Post by Janet
Pasta is made of durum wheat; noodles ain't.

Dry pasta. Fresh pasta might be made from ordinary
wheat flour. Especially when made at home.

Post by Janet
Proper pedants know this stuff.

noodle: a strip, ring, or tube of pasta or a similar dough,
typically made with egg and usually eaten with a sauce or
in a soup.

[Captain Obvious]

Post by Cindy Hamilton

Post by Janet
Pasta is made of durum wheat; noodles ain't.

Dry pasta. Fresh pasta might be made from ordinary
wheat flour. Especially when made at home.

Post by Janet
Proper pedants know this stuff.

noodle: a strip, ring, or tube of pasta or a similar dough,
typically made with egg and usually eaten with a sauce or
in a soup.

Exactly

[Janet]

In article <vgo2rt$3s4t1$***@dont-email.me>, chamilton5280
@invalid.com says...

Post by Cindy Hamilton

Post by Janet
Pasta is made of durum wheat; noodles ain't.

Dry pasta. Fresh pasta might be made from ordinary
wheat flour. Especially when made at home.

especially by people who make terrible pasta because
they don't know much about flour.

Janet UK

[Cindy Hamilton]

Post by Janet
@invalid.com says...

Post by Cindy Hamilton

Post by Janet
Pasta is made of durum wheat; noodles ain't.

Dry pasta. Fresh pasta might be made from ordinary
wheat flour. Especially when made at home.

especially by people who make terrible pasta because
they don't know much about flour.

Millions of Italian cooks make fresh pasta with ordinary
wheat flour.

[Dave Smith]

Post by Cindy Hamilton

Post by Janet
especially by people who make terrible pasta because
they don't know much about flour.

Millions of Italian cooks make fresh pasta with ordinary
wheat flour.

Italian food has a pretty good reputation and good Italian food requires
good ingredients. I have known enough Italians in my life to accept that
they prefer the foods their culture is famous for, but they don't always
use the best ingredients. I can't speak for the home cooks in Italy but
the Italians I know around her don't make their own pasta or the sauce.
I have no reason to expect that if they were to make their pasta they
would use semolina or 00. They would probably use regular flour.

[Janet]

In article <vgqgg7$e0sb$***@dont-email.me>, chamilton5280
@invalid.com says...

Post by Cindy Hamilton

Post by Janet
@invalid.com says...

Post by Cindy Hamilton

Post by Janet
Pasta is made of durum wheat; noodles ain't.

Dry pasta. Fresh pasta might be made from ordinary
wheat flour. Especially when made at home.

especially by people who make terrible pasta because
they don't know much about flour.

Millions of Italian cooks make fresh pasta with ordinary
wheat flour.

What exactly do you mean by "ordinary" wheat flour?


Janet UK

[Ed P]

Post by Janet
@invalid.com says...

Post by Cindy Hamilton

Post by Janet
@invalid.com says...

Post by Cindy Hamilton

Post by Janet
Pasta is made of durum wheat; noodles ain't.

Dry pasta. Fresh pasta might be made from ordinary
wheat flour. Especially when made at home.

especially by people who make terrible pasta because
they don't know much about flour.

Millions of Italian cooks make fresh pasta with ordinary
wheat flour.

What exactly do you mean by "ordinary" wheat flour?
Janet UK

The 5# bag of general purpose by Pillsbury, King Arthur, etc from the
grocery store.

[Cindy Hamilton]

Post by Janet
@invalid.com says...

Post by Cindy Hamilton

Post by Janet
@invalid.com says...

Post by Cindy Hamilton

Post by Janet
Pasta is made of durum wheat; noodles ain't.

Dry pasta. Fresh pasta might be made from ordinary
wheat flour. Especially when made at home.

especially by people who make terrible pasta because
they don't know much about flour.

Millions of Italian cooks make fresh pasta with ordinary
wheat flour.

What exactly do you mean by "ordinary" wheat flour?

Soft wheat flour, not hard durum wheat.

[jmcquown]

Post by Janet
@invalid.com says...

Post by Cindy Hamilton

Post by Janet
@invalid.com says...

Post by Cindy Hamilton

Post by Janet
Pasta is made of durum wheat; noodles ain't.

Dry pasta. Fresh pasta might be made from ordinary
wheat flour. Especially when made at home.

especially by people who make terrible pasta because
they don't know much about flour.

Millions of Italian cooks make fresh pasta with ordinary
wheat flour.

What exactly do you mean by "ordinary" wheat flour?
Janet UK

It's called AP (all purpose) flour in the US.

Jill

[Janet]

Post by jmcquown

Post by Janet
@invalid.com says...

Post by Cindy Hamilton

Post by Janet
@invalid.com says...

Post by Cindy Hamilton

Post by Janet
Pasta is made of durum wheat; noodles ain't.

Dry pasta. Fresh pasta might be made from ordinary
wheat flour. Especially when made at home.

especially by people who make terrible pasta because
they don't know much about flour.

Millions of Italian cooks make fresh pasta with ordinary
wheat flour.

What exactly do you mean by "ordinary" wheat flour?
Janet UK

It's called AP (all purpose) flour in the US.

Breaking news,; In Italy they don't use US AP flour.

Janet UK

[jmcquown]

Post by Janet

Post by jmcquown

Post by Janet
@invalid.com says...

Post by Cindy Hamilton

Post by Janet
@invalid.com says...

Post by Cindy Hamilton

Post by Janet
Pasta is made of durum wheat; noodles ain't.

Dry pasta. Fresh pasta might be made from ordinary
wheat flour. Especially when made at home.

especially by people who make terrible pasta because
they don't know much about flour.

Millions of Italian cooks make fresh pasta with ordinary
wheat flour.

What exactly do you mean by "ordinary" wheat flour?
Janet UK

It's called AP (all purpose) flour in the US.

Breaking news,; In Italy they don't use US AP flour.
Janet UK

Breaking news: I don't live in Italy. I giving you my interpretation of
"ordinary" flour. Never mind.

Jill

[Gregory Morrow]

Post by Janet
Breaking news,; In Italy they don't use US AP flour.
Janet UK

And Remember, it's only real bologna if it comes from the Bologna region
in Italy.

Otherwise, it's just sparkling pig anus.
--
GM

[Citizen Winston Smith]

Post by Gregory Morrow

   Breaking news,;  In Italy they don't use US AP flour.
   Janet UK

And Remember, it's only real bologna if it comes from the Bologna region
in Italy.
Otherwise, it's just sparkling pig anus.
--
GM

<GUFFAW!>

[Cindy Hamilton]

Post by Janet

Post by jmcquown

Post by Janet
@invalid.com says...

Post by Cindy Hamilton

Post by Janet
@invalid.com says...

Post by Cindy Hamilton

Post by Janet
Pasta is made of durum wheat; noodles ain't.

Dry pasta. Fresh pasta might be made from ordinary
wheat flour. Especially when made at home.

especially by people who make terrible pasta because
they don't know much about flour.

Millions of Italian cooks make fresh pasta with ordinary
wheat flour.

What exactly do you mean by "ordinary" wheat flour?
Janet UK

It's called AP (all purpose) flour in the US.

Breaking news,; In Italy they don't use US AP flour.

No, but they use Grano Tenero, which is similar. The 00
grade of soft wheat flour is used for fresh pasta.

[Ed P]

Post by Janet

Post by jmcquown

Post by Janet
@invalid.com says...

Post by Cindy Hamilton

Post by Janet
@invalid.com says...

Post by Cindy Hamilton

Post by Janet
Pasta is made of durum wheat; noodles ain't.

Dry pasta. Fresh pasta might be made from ordinary
wheat flour. Especially when made at home.

especially by people who make terrible pasta because
they don't know much about flour.

Millions of Italian cooks make fresh pasta with ordinary
wheat flour.

What exactly do you mean by "ordinary" wheat flour?
Janet UK

It's called AP (all purpose) flour in the US.

Breaking news,; In Italy they don't use US AP flour.
Janet UK

Breaking News. They have a different name for it.

Type 0 Flour
Type 0 Italian flour often gets overlooked due to the popularity of type
00, but it’s actually the more versatile of the two. Slightly less
refined with a bit more wheat bran, type 0 flour is still very pale and
virtually white to the human eye.

Its slightly stronger grind ensures its higher gluten content, at about
10-12%. Type 0 is the ultimate “medium-strength” flour, with W-value
consistently between 180-240. It’s fit for most baked goods, from cakes
to most types of bread, though the results can be mixed in the hands of
an untrained baker.

In the American flour classification system, type 0 Italian flour would
correspond the closest to all-purpose flour.

[Citizen Winston Smith]

Post by Janet
Breaking news,; In Italy they don't use US AP flour.
Janet UK

Breaking news - the Unfree Kingdom is a Muzzi caliphate now.

[Michael Trew]

Post by Cindy Hamilton

Post by Janet
Pasta is made of durum wheat; noodles ain't.

Dry pasta. Fresh pasta might be made from ordinary
wheat flour. Especially when made at home.

Post by Janet
Proper pedants know this stuff.

noodle: a strip, ring, or tube of pasta or a similar dough,
typically made with egg and usually eaten with a sauce or
in a soup.

I was not aware of the difference, but the "Giant Eagle" store brand dry
pasta in boxes I buy are always labeled "made with durum wheat".

[Citizen Winston Smith]

Post by Janet
Pasta is made of durum wheat; noodles ain't.
Proper pedants know this stuff.
Janet UK

Arrogant UK twatwaffle, learn:

https://www.walmart.com/c/kp/durum-wheat-pasta


A TASTE OF ITALIAN ELEGANCE
Cipriani Durum Wheat Pasta is a culinary masterpiece, crafted with the
finest ingredients and the utmost attention to detail. Made with 100%
Italian organic durum wheat semolina, this pasta is a celebration of
Italian tradition and culinary excellence.


https://ciprianifood.com/us/organic-penne-cipriani.html

Internationally renowned, Cipriani's Hard Durum Wheat Penne has earned
acclaim for its superior quality, efficient cooking time, and
adaptability to diverse flavor profiles. It stands tall as an epitome of
pasta craftsmanship, offering an exceptional dining experience cherished
by enthusiasts of Italian cuisine worldwide.

[BryanGSimmons]

Post by Cindy Hamilton

Post by Janet
In article

Post by ItsJoanNotJoAnn

Post by Leonard Blaisdell
A couple of days ago, I made chicken and noodles. Yawn! I always start
with a whole chicken. I didn't have enough wide noodles, so I added some
penne. It was good.
<https://postimg.cc/p5TfM4Nc>
On the third day, fifth and sixth meal, the chicken was far less and the
noodles were sparse as well, but the broth was abundant.
So I cooked up some Sapporo Ichiban ramen soup and dumped the leftovers
into it. Easy peasy and quite good. That also totals three noodles.
<I didn't take a picture>
leo

A noodle is a noodle is a noodle,

and it's still not pasta.

A noodle is a noodle is a noodle if it's made of wheat. Noodles
made from buckwheat, mung bean starch, rice, konjac flour, etc.,
are quite a bit different.

That isn't true either. A water noodle is not the same as an egg
noodle. A noodle made with high gluten flour is not the same as one
made from all purpose flour. My home made egg noodles may have the same
ingredients as those slippery slick ones they sell dried, but they're
very different in texture. I buy water pasta, but haven't bought egg
noodles in a long time, and never would again. If my hands get too
arthritic to do the rolling pin, I'll buy a machine to do it.
https://www.amazon.com/135W-Commercial-Electric-Sheeter-Machine/dp/B0BYP2WM97

[ItsJoanNotJoAnn]

Post by Cindy Hamilton

Post by ItsJoanNotJoAnn
A noodle is a noodle is a noodle,

A noodle is a noodle is a noodle if it's made of wheat. Noodles
made from buckwheat, mung bean starch, rice, konjac flour, etc.,
are quite a bit different.

Are you really this dense? Nowhere in Leo's post did
he say he made noodles, and he certainly didn't say he
made any from buckwheat, mung bean starch, rice, or
anything else.

[Cindy Hamilton]

Post by ItsJoanNotJoAnn

Post by Cindy Hamilton

Post by ItsJoanNotJoAnn
A noodle is a noodle is a noodle,

A noodle is a noodle is a noodle if it's made of wheat. Noodles
made from buckwheat, mung bean starch, rice, konjac flour, etc.,
are quite a bit different.

Are you really this dense? Nowhere in Leo's post did
he say he made noodles, and he certainly didn't say he
made any from buckwheat, mung bean starch, rice, or
anything else.

Sure. Put mung bean noodles in your chicken and noodles and
let us know how you like it.

[Hank Rogers]

Post by Cindy Hamilton

Post by ItsJoanNotJoAnn

Post by Cindy Hamilton

Post by ItsJoanNotJoAnn
A noodle is a noodle is a noodle,

A noodle is a noodle is a noodle if it's made of wheat. Noodles
made from buckwheat, mung bean starch, rice, konjac flour, etc.,
are quite a bit different.

Are you really this dense? Nowhere in Leo's post did
he say he made noodles, and he certainly didn't say he
made any from buckwheat, mung bean starch, rice, or
anything else.

Sure. Put mung bean noodles in your chicken and noodles and
let us know how you like it.

Uncle Tojo would scarf those vittles up and crow for weeks.

[jmcquown]

Post by Cindy Hamilton

Post by ItsJoanNotJoAnn

Post by Cindy Hamilton

Post by ItsJoanNotJoAnn
A noodle is a noodle is a noodle,

A noodle is a noodle is a noodle if it's made of wheat. Noodles
made from buckwheat, mung bean starch, rice, konjac flour, etc.,
are quite a bit different.

Are you really this dense? Nowhere in Leo's post did
he say he made noodles, and he certainly didn't say he
made any from buckwheat, mung bean starch, rice, or
anything else.

Sure. Put mung bean noodles in your chicken and noodles and
let us know how you like it.

But Leo didn't add mung bean noodles. He added Ramen noodles. It
worked for him. Not something I'd add to my idea of chicken & noodles
but hey, Leo also loves the San Francisco Treat (Rice-A-Roni) which is
rice with vermicelli.

Jill

[Cindy Hamilton]

Post by jmcquown

Post by Cindy Hamilton

Post by ItsJoanNotJoAnn

Post by Cindy Hamilton

Post by ItsJoanNotJoAnn
A noodle is a noodle is a noodle,

A noodle is a noodle is a noodle if it's made of wheat. Noodles
made from buckwheat, mung bean starch, rice, konjac flour, etc.,
are quite a bit different.

Are you really this dense? Nowhere in Leo's post did
he say he made noodles, and he certainly didn't say he
made any from buckwheat, mung bean starch, rice, or
anything else.

Sure. Put mung bean noodles in your chicken and noodles and
let us know how you like it.

But Leo didn't add mung bean noodles. He added Ramen noodles. It
worked for him. Not something I'd add to my idea of chicken & noodles
but hey, Leo also loves the San Francisco Treat (Rice-A-Roni) which is
rice with vermicelli.

I'm not arguing that what Leo did was tasty. I'm arguing that all
noodles are not the same. A noodle is not a noodle is not a noodle.

[Bruce]

On Sun, 10 Nov 2024 09:48:18 -0000 (UTC), Cindy Hamilton

Post by Cindy Hamilton

Post by jmcquown

Post by Cindy Hamilton
Sure. Put mung bean noodles in your chicken and noodles and
let us know how you like it.

But Leo didn't add mung bean noodles. He added Ramen noodles. It
worked for him. Not something I'd add to my idea of chicken & noodles
but hey, Leo also loves the San Francisco Treat (Rice-A-Roni) which is
rice with vermicelli.

I'm not arguing that what Leo did was tasty. I'm arguing that all
noodles are not the same. A noodle is not a noodle is not a noodle.

Leo wen stop usin’ his noodle from da 60s.

[jmcquown]

Post by Cindy Hamilton

Post by jmcquown

Post by Cindy Hamilton

Post by ItsJoanNotJoAnn

Post by Cindy Hamilton

Post by ItsJoanNotJoAnn
A noodle is a noodle is a noodle,

A noodle is a noodle is a noodle if it's made of wheat. Noodles
made from buckwheat, mung bean starch, rice, konjac flour, etc.,
are quite a bit different.

Are you really this dense? Nowhere in Leo's post did
he say he made noodles, and he certainly didn't say he
made any from buckwheat, mung bean starch, rice, or
anything else.

Sure. Put mung bean noodles in your chicken and noodles and
let us know how you like it.

But Leo didn't add mung bean noodles. He added Ramen noodles. It
worked for him. Not something I'd add to my idea of chicken & noodles
but hey, Leo also loves the San Francisco Treat (Rice-A-Roni) which is
rice with vermicelli.

I'm not arguing that what Leo did was tasty. I'm arguing that all
noodles are not the same. A noodle is not a noodle is not a noodle.

I concur.

Jill

[Hank Rogers]

Post by ItsJoanNotJoAnn
A noodle is a noodle is a noodle,

A noodle is a noodle is a noodle if it's made of wheat.  Noodles
made from buckwheat, mung bean starch, rice, konjac flour, etc.,
are quite a bit different.

Are you really this dense?  Nowhere in Leo's post did
he say he made noodles, and he certainly didn't say he
made any from buckwheat, mung bean starch, rice, or
anything else.

Your honor, I move for a change of venue.

[jmcquown]

Post by ItsJoanNotJoAnn
A noodle is a noodle is a noodle,

A noodle is a noodle is a noodle if it's made of wheat.  Noodles
made from buckwheat, mung bean starch, rice, konjac flour, etc.,
are quite a bit different.

Are you really this dense?  Nowhere in Leo's post did
he say he made noodles, and he certainly didn't say he
made any from buckwheat, mung bean starch, rice, or
anything else.

As far as I know, the Sapporo Ichiban ramen he added at the last are
rice noodles.

Jill

[dsi1]

Post by jmcquown

Post by ItsJoanNotJoAnn
A noodle is a noodle is a noodle,

A noodle is a noodle is a noodle if it's made of wheat.  Noodles
made from buckwheat, mung bean starch, rice, konjac flour, etc.,
are quite a bit different.

Are you really this dense?  Nowhere in Leo's post did
he say he made noodles, and he certainly didn't say he
made any from buckwheat, mung bean starch, rice, or
anything else.

As far as I know, the Sapporo Ichiban ramen he added at the last are
rice noodles.
Jill

Those noodles are made from wheat flour, water, and oil. What makes it
ramen is the addition of alkaline agents - typically potassium carbonate
and calcium carbonate.

Breakfast this morning was won ton min. Hawaiian style saimin noodles
with Chinese won ton.

https://photos.app.goo.gl/w4VZ2ft6uV17h2U89

[Cindy Hamilton]

Post by jmcquown

Post by ItsJoanNotJoAnn
A noodle is a noodle is a noodle,

A noodle is a noodle is a noodle if it's made of wheat.  Noodles
made from buckwheat, mung bean starch, rice, konjac flour, etc.,
are quite a bit different.

Are you really this dense?  Nowhere in Leo's post did
he say he made noodles, and he certainly didn't say he
made any from buckwheat, mung bean starch, rice, or
anything else.

As far as I know, the Sapporo Ichiban ramen he added at the last are
rice noodles.

Ramen are wheat.

[jmcquown]

Post by Cindy Hamilton

Post by jmcquown

Post by ItsJoanNotJoAnn
A noodle is a noodle is a noodle,

A noodle is a noodle is a noodle if it's made of wheat.  Noodles
made from buckwheat, mung bean starch, rice, konjac flour, etc.,
are quite a bit different.

Are you really this dense?  Nowhere in Leo's post did
he say he made noodles, and he certainly didn't say he
made any from buckwheat, mung bean starch, rice, or
anything else.

As far as I know, the Sapporo Ichiban ramen he added at the last are
rice noodles.

Ramen are wheat.

Okay. I don't eat enough Ramen to know or care.

Jill

[BryanGSimmons]

Post by ItsJoanNotJoAnn

Post by Leonard Blaisdell
A couple of days ago, I made chicken and noodles. Yawn! I always start
with a whole chicken. I didn't have enough wide noodles, so I added some
penne. It was good.
<https://postimg.cc/p5TfM4Nc>
On the third day, fifth and sixth meal, the chicken was far less and the
noodles were sparse as well, but the broth was abundant.
So I cooked up some Sapporo Ichiban ramen soup and dumped the leftovers
into it. Easy peasy and quite good. That also totals three noodles.
<I didn't take a picture>
leo

A noodle is a noodle is a noodle, just different
shapes.

Sure. My home made egg noodles are just the same as spaghetti if you're
someone who pre-cooks hamburgers in an air fryer and dumps artificial
creamer into coffee. You two are the shittiest cooks on this newsgroup.

[Mike Duffy]

someone who [...] dumps artificial creamer into coffee.
You two are the shittiest cooks on this newsgroup.

Some people dump artificial sweetener into their wine.

Would such a person be above or below those two?

Or does it all depend on if you make your own mayo?

[ItsJoanNotJoAnn]

Post by Mike Duffy

someone who [...] dumps artificial creamer into coffee.
You two are the shittiest cooks on this newsgroup.

Some people dump artificial sweetener into their wine.
Would such a person be above or below those two?
Or does it all depend on if you make your own mayo?

Careful there Mike, you're not supposed to remember
that Brian is a shitty cook just like he accuses
everyone else here of being.

Gray steaks and artificial sweetener in wine (whine)
are the house specialties at the Simmons Sanctuary.

[Jim]

Post by ItsJoanNotJoAnn

Post by Mike Duffy

someone who [...] dumps artificial creamer into coffee.
 You two are the shittiest cooks on this newsgroup.

Some people dump artificial sweetener into their wine.
Would such a person be above or below those two?
Or does it all depend on if you make your own mayo?

Careful there Mike, you're not supposed to remember
that Brian is a shitty cook just like he accuses
everyone else here of being.
Gray steaks and artificial sweetener in wine (whine)
are the house specialties at the Simmons Sanctuary.

I sen a pic of him eating some gourmet 'tater chips.

[Citizen Winston Smith]

Post by ItsJoanNotJoAnn

Post by Mike Duffy

someone who [...] dumps artificial creamer into coffee.
 You two are the shittiest cooks on this newsgroup.

Some people dump artificial sweetener into their wine.
Would such a person be above or below those two?
Or does it all depend on if you make your own mayo?

Careful there Mike, you're not supposed to remember
that Brian is a shitty cook just like he accuses
everyone else here of being.

Except when he is not - be fair for a change!

Post by ItsJoanNotJoAnn
Gray steaks and artificial sweetener in wine (whine)
are the house specialties at the Simmons Sanctuary.

And like the rest of the sisterhood here his personal lifestyle choices
drive you wild with enmity!

That's so twisted of you...

[Dave Smith]

Post by ItsJoanNotJoAnn

Post by Mike Duffy

someone who [...] dumps artificial creamer into coffee.
 You two are the shittiest cooks on this newsgroup.

Some people dump artificial sweetener into their wine.
Would such a person be above or below those two?
Or does it all depend on if you make your own mayo?

Careful there Mike, you're not supposed to remember
that Brian is a shitty cook just like he accuses
everyone else here of being.
Gray steaks and artificial sweetener in wine (whine)
are the house specialties at the Simmons Sanctuary.

At least he knows enough to cool and thin his beer with ice.

[songbird]

Dave Smith wrote:
...

Post by Dave Smith
At least he knows enough to cool and thin his beer with ice.

*barf!*


songbird

[ItsJoanNotJoAnn]

Post by songbird
....

Post by Dave Smith
At least he knows enough to cool and thin his beer with ice.

*barf!*
songbird

*SNORT*

[ItsJoanNotJoAnn]

Post by Dave Smith

Post by ItsJoanNotJoAnn

Post by Mike Duffy

someone who [...] dumps artificial creamer into coffee.
 You two are the shittiest cooks on this newsgroup.

Some people dump artificial sweetener into their wine.
Would such a person be above or below those two?
Or does it all depend on if you make your own mayo?

Careful there Mike, you're not supposed to remember
that Brian is a shitty cook just like he accuses
everyone else here of being.
Gray steaks and artificial sweetener in wine (whine)
are the house specialties at the Simmons Sanctuary.

At least he knows enough to cool and thin his beer with ice.

Are you saying that all master cooks don't do this????

G U F F A W!

[jmcquown]

Post by ItsJoanNotJoAnn

Post by Mike Duffy

someone who [...] dumps artificial creamer into coffee.
 You two are the shittiest cooks on this newsgroup.

Some people dump artificial sweetener into their wine.
Would such a person be above or below those two?
Or does it all depend on if you make your own mayo?

Careful there Mike, you're not supposed to remember
that Brian is a shitty cook just like he accuses
everyone else here of being.
Gray steaks and artificial sweetener in wine (whine)
are the house specialties at the Simmons Sanctuary.

Totally agree, Joan. He's the bestest cook RFC has ever seen. <snork>
We should all learn how to cook everything according to Bryan's
specifications.

Jill

[Hank Rogers]

Post by ItsJoanNotJoAnn

Post by Mike Duffy

someone who [...] dumps artificial creamer into coffee.
 You two are the shittiest cooks on this newsgroup.

Some people dump artificial sweetener into their wine.
Would such a person be above or below those two?
Or does it all depend on if you make your own mayo?

Careful there Mike, you're not supposed to remember
that Brian is a shitty cook just like he accuses
everyone else here of being.
Gray steaks and artificial sweetener in wine (whine)
are the house specialties at the Simmons Sanctuary.

Totally agree, Joan.  He's the bestest cook RFC has ever seen. <snork>
We should all learn how to cook everything according to Bryan's
specifications.
Jill

I'd rather stay with you Majesty's strict rules.

Like trump, we can trust your highness.

[Citizen Winston Smith]

Post by ItsJoanNotJoAnn

Post by Mike Duffy

someone who [...] dumps artificial creamer into coffee.
 You two are the shittiest cooks on this newsgroup.

Some people dump artificial sweetener into their wine.
Would such a person be above or below those two?
Or does it all depend on if you make your own mayo?

Careful there Mike, you're not supposed to remember
that Brian is a shitty cook just like he accuses
everyone else here of being.
Gray steaks and artificial sweetener in wine (whine)
are the house specialties at the Simmons Sanctuary.

Totally agree, Joan.  He's the bestest cook RFC has ever seen. <snork>
We should all learn how to cook everything according to Bryan's
specifications.
Jill

You have more snark and ill will in you than almost any person I have
ever come across.

Ever!

[ItsJoanNotJoAnn]

Post by BryanGSimmons

Post by ItsJoanNotJoAnn
A noodle is a noodle is a noodle, just different
shapes.

Sure. My home made egg noodles are just the same as spaghetti if you're
someone who pre-cooks hamburgers in an air fryer and dumps artificial
creamer into coffee. You two are the shittiest cooks on this newsgroup.

People who live in glass houses shouldn't throw stones.
Don't forget Brian, we've seen many of your proudly
displayed (dismayed, actually) cooking efforts.

[Citizen Winston Smith]

Post by ItsJoanNotJoAnn

Post by ItsJoanNotJoAnn
A noodle is a noodle is a noodle, just different
shapes.

 >
 >
Sure.  My home made egg noodles are just the same as spaghetti if you're
someone who pre-cooks hamburgers in an air fryer and dumps artificial
creamer into coffee.  You two are the shittiest cooks on this newsgroup.

People who live in glass houses shouldn't throw stones.
Don't forget Brian, we've seen many of your proudly
displayed (dismayed, actually) cooking efforts.

To be fair he has had some notable successes, so at least he shows his
work, good or bad...

[Carol]

Post by ItsJoanNotJoAnn

Post by Leonard Blaisdell
A couple of days ago, I made chicken and noodles. Yawn! I always
start with a whole chicken. I didn't have enough wide noodles, so I
added some penne. It was good.
<https://postimg.cc/p5TfM4Nc>
On the third day, fifth and sixth meal, the chicken was far less
and the noodles were sparse as well, but the broth was abundant.
So I cooked up some Sapporo Ichiban ramen soup and dumped the
leftovers into it. Easy peasy and quite good. That also totals
three noodles.
<I didn't take a picture>
leo

A noodle is a noodle is a noodle, just different
shapes.

Yes, although I like certain shapes for certain dishes due to looks or
sauce grabbing.

I'm in a soup mood and want to try a Mullagawtawny (sp?) with a lite
curry base. I picked up a family pack of boneless thighs though I may
make it vegetarian.

[Hank Rogers]

Post by Carol

Post by ItsJoanNotJoAnn

Post by Leonard Blaisdell
A couple of days ago, I made chicken and noodles. Yawn! I always
start with a whole chicken. I didn't have enough wide noodles, so I
added some penne. It was good.
<https://postimg.cc/p5TfM4Nc>
On the third day, fifth and sixth meal, the chicken was far less
and the noodles were sparse as well, but the broth was abundant.
So I cooked up some Sapporo Ichiban ramen soup and dumped the
leftovers into it. Easy peasy and quite good. That also totals
three noodles.
<I didn't take a picture>
leo

A noodle is a noodle is a noodle, just different
shapes.

Yes, although I like certain shapes for certain dishes due to looks or
sauce grabbing.
I'm in a soup mood and want to try a Mullagawtawny (sp?) with a lite
curry base. I picked up a family pack of boneless thighs though I may
make it vegetarian.

You'd best make it vegetarian if you don't want your Master Bruce to
jump your ass. On the other hand, her Majesty will do that anyway.

[dsi1]

Post by Leonard Blaisdell
A couple of days ago, I made chicken and noodles. Yawn! I always start
with a whole chicken. I didn't have enough wide noodles, so I added some
penne. It was good.
<https://postimg.cc/p5TfM4Nc>
On the third day, fifth and sixth meal, the chicken was far less and the
noodles were sparse as well, but the broth was abundant.
So I cooked up some Sapporo Ichiban ramen soup and dumped the leftovers
into it. Easy peasy and quite good. That also totals three noodles.
<I didn't take a picture>
leo

"Three Noodle Chicken" sounds like something you'd fine in a Chinese
restaurant. Noodles is food of the gods. Hawaii loves noodles of all
kinds. We're sort of like Italians in that regard. When Adele's Country
Eatery opened up, the woman there proudly showed me her noodle machine.
And the rest is history.

[Hank Rogers]

Post by dsi1

Post by Leonard Blaisdell
A couple of days ago, I made chicken and noodles. Yawn! I always start
with a whole chicken. I didn't have enough wide noodles, so I added some
penne. It was good.
<https://postimg.cc/p5TfM4Nc>
On the third day, fifth and sixth meal, the chicken was far less and the
noodles were sparse as well, but the broth was abundant.
So I cooked up some Sapporo Ichiban ramen soup and dumped the leftovers
into it. Easy peasy and quite good. That also totals three noodles.
<I didn't take a picture>
leo

"Three Noodle Chicken" sounds like something you'd fine in a Chinese
restaurant. Noodles is food of the gods. Hawaii loves noodles of all
kinds. We're sort of like Italians in that regard. When Adele's Country
Eatery opened up, the woman there proudly showed me her noodle machine.
And the rest is history.

Uncle, did her noodle machine have nice furry bush? How about her tits?

[dsi1]

Post by dsi1

Post by Leonard Blaisdell
A couple of days ago, I made chicken and noodles. Yawn! I always start
with a whole chicken. I didn't have enough wide noodles, so I added some
penne. It was good.
<https://postimg.cc/p5TfM4Nc>
On the third day, fifth and sixth meal, the chicken was far less and the
noodles were sparse as well, but the broth was abundant.
So I cooked up some Sapporo Ichiban ramen soup and dumped the leftovers
into it. Easy peasy and quite good. That also totals three noodles.
<I didn't take a picture>
leo

"Three Noodle Chicken" sounds like something you'd fine in a Chinese
restaurant. Noodles is food of the gods. Hawaii loves noodles of all
kinds. We're sort of like Italians in that regard. When Adele's Country
Eatery opened up, the woman there proudly showed me her noodle machine.
And the rest is history.

Uncle...

https://photos.app.goo.gl/ySjC94kxPXKnswsQ9

[Citizen Winston Smith]

Post by dsi1

Post by dsi1

Post by Leonard Blaisdell
A couple of days ago, I made chicken and noodles. Yawn! I always start
with a whole chicken. I didn't have enough wide noodles, so I added some
penne. It was good.
<https://postimg.cc/p5TfM4Nc>
On the third day, fifth and sixth meal, the chicken was far less and the
noodles were sparse as well, but the broth was abundant.
So I cooked up some Sapporo Ichiban ramen soup and dumped the leftovers
into it. Easy peasy and quite good. That also totals three noodles.
<I didn't take a picture>
leo

"Three Noodle Chicken" sounds like something you'd fine in a Chinese
restaurant. Noodles is food of the gods. Hawaii loves noodles of all
kinds. We're sort of like Italians in that regard. When Adele's Country
Eatery opened up, the woman there proudly showed me her noodle machine.
And the rest is history.

Uncle...

https://photos.app.goo.gl/ySjC94kxPXKnswsQ9

...mind the fingers and lose any neck ware first...

[dsi1]

Post by dsi1
https://photos.app.goo.gl/ySjC94kxPXKnswsQ9

....mind the fingers and lose any neck ware first...

The noodle making machine is key to the success of Adela's Country
Eatery. My understanding is that the malunggay noodles with lechon is
the best seller at the place. The malunggay plant is an important part
of Filipino culture. You're likely to find one of those plants in the
yard of a Filipino family. I have no idea what or how they use
malunggay.

https://www.yelp.com/article/yelps-top-100-us-restaurants-2023

https://www.youtube.com/watch?app=desktop&v=sfURgxFCA3E

[Citizen Winston Smith]

Post by dsi1

Post by dsi1
https://photos.app.goo.gl/ySjC94kxPXKnswsQ9

....mind the fingers and lose any neck ware first...

The noodle making machine is key to the success of Adela's Country
Eatery. My understanding is that the malunggay noodles with lechon is
the best seller at the place. The malunggay plant is an important part
of Filipino culture. You're likely to find one of those plants in the
yard of a Filipino family. I have no idea what or how they use
malunggay.
https://www.yelp.com/article/yelps-top-100-us-restaurants-2023

+1 for da rock charting to the top!

Post by dsi1
https://www.youtube.com/watch?app=desktop&v=sfURgxFCA3E

Superb engineering, right down to an auto-duster.

https://www.seriouseats.com/best-pasta-extruders-8404980

The Best Pasta Extruder for Big Batches
Philips Artisan Pasta & Noodle Maker

$190 at Amazon

This performed on par with the Philips Viva Collection Pasta and Noodle
Maker. However, it can pump out eight servings, which is more than the
compact model can handle. It costs less than the Artisan Smart Pasta
maker, making it a good blend of performance and value.

Loading Image...

These look pretty impressive for at home results.

[dsi1]

Post by Citizen Winston Smith

Post by dsi1

Post by dsi1
https://photos.app.goo.gl/ySjC94kxPXKnswsQ9

....mind the fingers and lose any neck ware first...

The noodle making machine is key to the success of Adela's Country
Eatery. My understanding is that the malunggay noodles with lechon is
the best seller at the place. The malunggay plant is an important part
of Filipino culture. You're likely to find one of those plants in the
yard of a Filipino family. I have no idea what or how they use
malunggay.
https://www.yelp.com/article/yelps-top-100-us-restaurants-2023

+1 for da rock charting to the top!

Post by dsi1
https://www.youtube.com/watch?app=desktop&v=sfURgxFCA3E

Superb engineering, right down to an auto-duster.
https://www.seriouseats.com/best-pasta-extruders-8404980
The Best Pasta Extruder for Big Batches
Philips Artisan Pasta & Noodle Maker
$190 at Amazon
This performed on par with the Philips Viva Collection Pasta and Noodle
Maker. However, it can pump out eight servings, which is more than the
compact model can handle. It costs less than the Artisan Smart Pasta
maker, making it a good blend of performance and value.
https://www.seriouseats.com/thmb/D2qBDliFBdrT4Ed6Sa7TXSc6dfo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc():format(webp)/sea-pasta-maker-group-pasta-ashia-aubourg-02-e0402c5b7e0747fca7d3d076a484c601.jpeg
These look pretty impressive for at home results.

The idea of making an extruded pasta at home is interesting. OTOH, you
can't make macaroni or rigatoni on a roller machine.

[Hank Rogers]

Post by dsi1

Post by Citizen Winston Smith

Post by dsi1

Post by dsi1
https://photos.app.goo.gl/ySjC94kxPXKnswsQ9

....mind the fingers and lose any neck ware first...

The noodle making machine is key to the success of Adela's Country
Eatery. My understanding is that the malunggay noodles with lechon is
the best seller at the place. The malunggay plant is an important part
of Filipino culture. You're likely to find one of those plants in the
yard of a Filipino family. I have no idea what or how they use
malunggay.
https://www.yelp.com/article/yelps-top-100-us-restaurants-2023

+1 for da rock charting to the top!

Post by dsi1
https://www.youtube.com/watch?app=desktop&v=sfURgxFCA3E

Superb engineering, right down to an auto-duster.
https://www.seriouseats.com/best-pasta-extruders-8404980
The Best Pasta Extruder for Big Batches
Philips Artisan Pasta & Noodle Maker
$190 at Amazon
This performed on par with the Philips Viva Collection Pasta and Noodle
Maker. However, it can pump out eight servings, which is more than the
compact model can handle. It costs less than the Artisan Smart Pasta
maker, making it a good blend of performance and value.
https://www.seriouseats.com/thmb/D2qBDliFBdrT4Ed6Sa7TXSc6dfo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc():format(webp)/sea-pasta-maker-group-pasta-ashia-aubourg-02-e0402c5b7e0747fca7d3d076a484c601.jpeg
These look pretty impressive for at home results.

The idea of making an extruded pasta at home is interesting. OTOH, you
can't make macaroni or rigatoni on a roller machine.

I bet da hawaiians could, Uncle.

[gm]

Post by Hank Rogers

Post by dsi1
The idea of making an extruded pasta at home is interesting. OTOH, you
can't make macaroni or rigatoni on a roller machine.

I bet da hawaiians could, Uncle.

In this new era of "Trump Love" we should fully embrace and encourage
David's Hawaiian culinary heritage and folkways...

--
GM

[Citizen Winston Smith]

Post by gm

Post by Hank Rogers

Post by dsi1
The idea of making an extruded pasta at home is interesting. OTOH, you
can't make macaroni or rigatoni on a roller machine.

I bet da hawaiians could, Uncle.

In this new era of "Trump Love" we should fully embrace and encourage
David's Hawaiian culinary heritage and folkways...
--
GM

And then learn from his techniques, which he readily shares.

[Dave Smith]

Post by dsi1

Post by Citizen Winston Smith

Post by dsi1

Post by dsi1
https://photos.app.goo.gl/ySjC94kxPXKnswsQ9

....mind the fingers and lose any neck ware first...

The noodle making machine is key to the success of Adela's Country
Eatery. My understanding is that the malunggay noodles with lechon is
the best seller at the place. The malunggay plant is an important part
of Filipino culture. You're likely to find one of those plants in the
yard of a Filipino family. I have no idea what or how they use
malunggay.
https://www.yelp.com/article/yelps-top-100-us-restaurants-2023

+1 for da rock charting to the top!

Post by dsi1
https://www.youtube.com/watch?app=desktop&v=sfURgxFCA3E

Superb engineering, right down to an auto-duster.
https://www.seriouseats.com/best-pasta-extruders-8404980
The Best Pasta Extruder for Big Batches
Philips Artisan Pasta & Noodle Maker
$190 at Amazon
This performed on par with the Philips Viva Collection Pasta and Noodle
Maker. However, it can pump out eight servings, which is more than the
compact model can handle. It costs less than the Artisan Smart Pasta
maker, making it a good blend of performance and value.
https://www.seriouseats.com/thmb/D2qBDliFBdrT4Ed6Sa7TXSc6dfo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc():format(webp)/sea-pasta-maker-group-pasta-ashia-aubourg-02-e0402c5b7e0747fca7d3d076a484c601.jpeg
These look pretty impressive for at home results.

The idea of making an extruded pasta at home is interesting. OTOH, you
can't make macaroni or rigatoni on a roller machine.

Actually, you don't need to extrude pasta dough to make macaroni and
other tube style pastas. You can roll gobs of pasta with a very small
roller or you can roll it on a machine and then roll up the strips.

[Citizen Winston Smith]

Post by dsi1

Post by Citizen Winston Smith

Post by dsi1

Post by dsi1
https://photos.app.goo.gl/ySjC94kxPXKnswsQ9

....mind the fingers and lose any neck ware first...

The noodle making machine is key to the success of Adela's Country
Eatery. My understanding is that the malunggay noodles with lechon is
the best seller at the place. The malunggay plant is an important part
of Filipino culture. You're likely to find one of those plants in the
yard of a Filipino family. I have no idea what or how they use
malunggay.
https://www.yelp.com/article/yelps-top-100-us-restaurants-2023

+1 for da rock charting to the top!

Post by dsi1
https://www.youtube.com/watch?app=desktop&v=sfURgxFCA3E

Superb engineering, right down to an auto-duster.
https://www.seriouseats.com/best-pasta-extruders-8404980
The Best Pasta Extruder for Big Batches
Philips Artisan Pasta & Noodle Maker
$190 at Amazon
This performed on par with the Philips Viva Collection Pasta and Noodle
Maker. However, it can pump out eight servings, which is more than the
compact model can handle. It costs less than the Artisan Smart Pasta
maker, making it a good blend of performance and value.
https://www.seriouseats.com/thmb/D2qBDliFBdrT4Ed6Sa7TXSc6dfo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc():format(webp)/sea-pasta-maker-group-pasta-ashia-aubourg-02-e0402c5b7e0747fca7d3d076a484c601.jpeg
These look pretty impressive for at home results.

The idea of making an extruded pasta at home is interesting. OTOH, you
can't make macaroni or rigatoni on a roller machine.

And what cunning contraption cranks out shell pasta?

I swear, that looks like someone's old fan belt and alternator working hard.

;-)

[Carol]

Post by dsi1

Post by Citizen Winston Smith

Post by dsi1

Post by dsi1
https://photos.app.goo.gl/ySjC94kxPXKnswsQ9

....mind the fingers and lose any neck ware first...

The noodle making machine is key to the success of Adela's Country
Eatery. My understanding is that the malunggay noodles with
lechon is the best seller at the place. The malunggay plant is an
important part of Filipino culture. You're likely to find one of
those plants in the yard of a Filipino family. I have no idea
what or how they use malunggay.
https://www.yelp.com/article/yelps-top-100-us-restaurants-2023

+1 for da rock charting to the top!

Post by dsi1
https://www.youtube.com/watch?app=desktop&v=sfURgxFCA3E

Superb engineering, right down to an auto-duster.
https://www.seriouseats.com/best-pasta-extruders-8404980
The Best Pasta Extruder for Big Batches
Philips Artisan Pasta & Noodle Maker
$190 at Amazon
This performed on par with the Philips Viva Collection Pasta and
Noodle Maker. However, it can pump out eight servings, which is
more than the compact model can handle. It costs less than the
Artisan Smart Pasta maker, making it a good blend of performance
and value.

https://www.seriouseats.com/thmb/D2qBDliFBdrT4Ed6Sa7TXSc6dfo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc():format(webp)/sea-pasta-maker-group-pasta-ashia-aubourg-02-e0402c5b7e0747fca7d3d076a484c601.jpeg

Post by dsi1

Post by Citizen Winston Smith
These look pretty impressive for at home results.

The idea of making an extruded pasta at home is interesting. OTOH, you
can't make macaroni or rigatoni on a roller machine.

I made Udon once and it was interesting to be able to mildly flavor it
(used Dashi) but not worth the trouble to me.