Chicken and Broccoli Alfredo Bake - YUM

[Ed P]

Chicken and Broccoli Alfredo Bake
Prepare Alfredo Sauce: In the same skillet, add garlic and saut� for 1
minute. Pour in the heavy cream and bring to a gentle simmer. Stir in
Parmesan cheese until melted and smooth.

Alfredo has BUTTER. This is better than the last garbage sauce you
tried to pass off as Alfredo.

Why not just call it what it is, a Parm cheese sauce?

[Bruce]

Post by Ed P

Chicken and Broccoli Alfredo Bake
Prepare Alfredo Sauce: In the same skillet, add garlic and saut� for 1
minute. Pour in the heavy cream and bring to a gentle simmer. Stir in
Parmesan cheese until melted and smooth.

Alfredo has BUTTER. This is better than the last garbage sauce you
tried to pass off as Alfredo.
Why not just call it what it is, a Parm cheese sauce?

You let women here get away with the most awful behaviour and you
never utter a word of criticism. But don't get your Alfredo sauce
wrong, because then Ed gets pissed off!

[Graham]

Post by Bruce

Post by Ed P

Chicken and Broccoli Alfredo Bake
Prepare Alfredo Sauce: In the same skillet, add garlic and saut� for 1
minute. Pour in the heavy cream and bring to a gentle simmer. Stir in
Parmesan cheese until melted and smooth.

Alfredo has BUTTER. This is better than the last garbage sauce you
tried to pass off as Alfredo.
Why not just call it what it is, a Parm cheese sauce?

You let women here get away with the most awful behaviour and you
never utter a word of criticism. But don't get your Alfredo sauce
wrong, because then Ed gets pissed off!

As he should!

[Bruce]

Post by Graham

Post by Bruce

Post by Ed P

Chicken and Broccoli Alfredo Bake
Prepare Alfredo Sauce: In the same skillet, add garlic and saut� for 1
minute. Pour in the heavy cream and bring to a gentle simmer. Stir in
Parmesan cheese until melted and smooth.

Alfredo has BUTTER. This is better than the last garbage sauce you
tried to pass off as Alfredo.
Why not just call it what it is, a Parm cheese sauce?

You let women here get away with the most awful behaviour and you
never utter a word of criticism. But don't get your Alfredo sauce
wrong, because then Ed gets pissed off!

As he should!

Sure, but normally not a peep.

[Hank Rogers]

Post by Bruce

Post by Graham

Post by Bruce

Post by Ed P

Chicken and Broccoli Alfredo Bake
Prepare Alfredo Sauce: In the same skillet, add garlic and saut� for 1
minute. Pour in the heavy cream and bring to a gentle simmer. Stir in
Parmesan cheese until melted and smooth.

Alfredo has BUTTER. This is better than the last garbage sauce you
tried to pass off as Alfredo.
Why not just call it what it is, a Parm cheese sauce?

You let women here get away with the most awful behaviour and you
never utter a word of criticism. But don't get your Alfredo sauce
wrong, because then Ed gets pissed off!

As he should!

Sure, but normally not a peep.

I think mummychunk is on her Majesty's Royal Shit list.

[D]

Post by Graham

Post by Bruce

Post by Ed P

Chicken and Broccoli Alfredo Bake
Prepare Alfredo Sauce: In the same skillet, add garlic and sautￜ for 1
minute. Pour in the heavy cream and bring to a gentle simmer. Stir in
Parmesan cheese until melted and smooth.

Alfredo has BUTTER. This is better than the last garbage sauce you
tried to pass off as Alfredo.
Why not just call it what it is, a Parm cheese sauce?

You let women here get away with the most awful behaviour and you
never utter a word of criticism. But don't get your Alfredo sauce
wrong, because then Ed gets pissed off!

As he should!

I mean some things you just don't joke about. Such as Alfredo.

[Ed P]

Post by Bruce

Post by Ed P

Chicken and Broccoli Alfredo Bake
Prepare Alfredo Sauce: In the same skillet, add garlic and saut� for 1
minute. Pour in the heavy cream and bring to a gentle simmer. Stir in
Parmesan cheese until melted and smooth.

Alfredo has BUTTER. This is better than the last garbage sauce you
tried to pass off as Alfredo.
Why not just call it what it is, a Parm cheese sauce?

You let women here get away with the most awful behaviour and you
never utter a word of criticism. But don't get your Alfredo sauce
wrong, because then Ed gets pissed off!

I'm an Alfredo purist. I do make an excellent Fettuccine Alfredo

Would you think it acceptable to call a ball of tofu a meatball? Same
shape, must be OK.

[Bruce]

Post by Ed P

Post by Bruce

Post by Ed P

Chicken and Broccoli Alfredo Bake
Prepare Alfredo Sauce: In the same skillet, add garlic and saut� for 1
minute. Pour in the heavy cream and bring to a gentle simmer. Stir in
Parmesan cheese until melted and smooth.

Alfredo has BUTTER. This is better than the last garbage sauce you
tried to pass off as Alfredo.
Why not just call it what it is, a Parm cheese sauce?

You let women here get away with the most awful behaviour and you
never utter a word of criticism. But don't get your Alfredo sauce
wrong, because then Ed gets pissed off!

I'm an Alfredo purist. I do make an excellent Fettuccine Alfredo
Would you think it acceptable to call a ball of tofu a meatball? Same
shape, must be OK.

For a meatball an animal has to die. That's a fundamental difference.
Besides, I'm not saying that you're wrong about this Alfredo sauce.

[D]

Post by Ed P

Post by Bruce

Post by Ed P

Chicken and Broccoli Alfredo Bake
Prepare Alfredo Sauce: In the same skillet, add garlic and sautￜ for 1
minute. Pour in the heavy cream and bring to a gentle simmer. Stir in
Parmesan cheese until melted and smooth.

Alfredo has BUTTER. This is better than the last garbage sauce you
tried to pass off as Alfredo.
Why not just call it what it is, a Parm cheese sauce?

You let women here get away with the most awful behaviour and you
never utter a word of criticism. But don't get your Alfredo sauce
wrong, because then Ed gets pissed off!

I'm an Alfredo purist. I do make an excellent Fettuccine Alfredo
Would you think it acceptable to call a ball of tofu a meatball? Same shape,
must be OK.

This is the truth! We don't call ball bearings meat balls for a reason.

[jmcquown]

Post by Ed P

Post by Bruce

Chicken and Broccoli Alfredo Bake
Prepare Alfredo Sauce: In the same skillet, add garlic and saut� for 1
minute. Pour in the heavy cream and bring to a gentle simmer. Stir in
Parmesan cheese until melted and smooth.

Alfredo has BUTTER.  This is better than the last garbage sauce you
tried to pass off as Alfredo.
Why not just call it what it is, a Parm cheese sauce?

You let women here get away with the most awful behaviour and you
never utter a word of criticism. But don't get your Alfredo sauce
wrong, because then Ed gets pissed off!

I'm an Alfredo purist. I do make an excellent Fettuccine Alfredo
Would you think it acceptable to call a ball of tofu a meatball?  Same
shape, must be OK.

No, Ed. You must use ground beef or pork and call it a tofu meatball!

Jill

[Bruce]

Post by jmcquown

Post by Ed P

Post by Bruce

Alfredo has BUTTER.  This is better than the last garbage sauce you
tried to pass off as Alfredo.
Why not just call it what it is, a Parm cheese sauce?

You let women here get away with the most awful behaviour and you
never utter a word of criticism. But don't get your Alfredo sauce
wrong, because then Ed gets pissed off!

I'm an Alfredo purist. I do make an excellent Fettuccine Alfredo
Would you think it acceptable to call a ball of tofu a meatball?  Same
shape, must be OK.

No, Ed. You must use ground beef or pork and call it a tofu meatball!

You're just tofucking around!

[Cindy Hamilton]

Post by Ed P

Chicken and Broccoli Alfredo Bake
Prepare Alfredo Sauce: In the same skillet, add garlic and saut� for 1
minute. Pour in the heavy cream and bring to a gentle simmer. Stir in
Parmesan cheese until melted and smooth.

Alfredo has BUTTER. This is better than the last garbage sauce you
tried to pass off as Alfredo.
Why not just call it what it is, a Parm cheese sauce?

Have we seen a recipe for Fettucini Alfredo? This one looks
pretty good. It requires a bit of technique; I can see why
people take shortcuts by adding cream or making a bechamel.

500g (1 lb.) of egg fettuccine (if you’re making homemade, use 5 eggs)
250g (1/2 lb.) butter, preferably of the cultured “European style” type
250g (1/2 lb.) freshly grated imported parmigiano-reggiano cheese
Salt, to taste
A grinding of fresh pepper (optional)

Put a large pot, filled with water, on high heat. While the water is
heating up, melt the butter in a skillet over very gentle heat, making
sure that the butter just melts without coloring at all. Turn off the
heat.

When the water comes to a boil, add a good pinch of salt and the
noodles. Cook only until quite al dente, typically 2-3 minutes for
store-bought fettuccine, a bit less for the freshly made kind.

Now drain and transfer the fettuccine to the skillet. Add a pinch of
salt and mix vigorously with a fork and spoon, or with some long tongs.
Add a handful of cheese and a ladleful of the pasta water and mix again,
then more cheese and mix, until the cheese has been used up. Add a bit
more pasta water if and when needed—the cheese should melt into a smooth,
creamy sauce. It should not be at all watery, but the pasta should be
‘loose’ and slither around the pan easily.

Serve the fettuccine immediately, with additional grated cheese for
those who want it. While not part of the original recipe, a fresh
grinding of black pepper would not be amiss.
https://memoriediangelina.com/2013/05/19/fettuccine-alfredo/

Serious Eats, of course, hits it with a little food science and
about half the butter and cheese:
https://www.seriouseats.com/fettuccine-alfredo-sauce-italian-pasta-recipe

[Ed P]

Post by Cindy Hamilton

Post by Ed P

Chicken and Broccoli Alfredo Bake
Prepare Alfredo Sauce: In the same skillet, add garlic and saut� for 1
minute. Pour in the heavy cream and bring to a gentle simmer. Stir in
Parmesan cheese until melted and smooth.

Alfredo has BUTTER. This is better than the last garbage sauce you
tried to pass off as Alfredo.
Why not just call it what it is, a Parm cheese sauce?

Have we seen a recipe for Fettucini Alfredo? This one looks
pretty good. It requires a bit of technique; I can see why
people take shortcuts by adding cream or making a bechamel.
500g (1 lb.) of egg fettuccine (if you’re making homemade, use 5 eggs)
250g (1/2 lb.) butter, preferably of the cultured “European style” type
250g (1/2 lb.) freshly grated imported parmigiano-reggiano cheese
Salt, to taste
A grinding of fresh pepper (optional)
Put a large pot, filled with water, on high heat. While the water is
heating up, melt the butter in a skillet over very gentle heat, making
sure that the butter just melts without coloring at all. Turn off the
heat.
When the water comes to a boil, add a good pinch of salt and the
noodles. Cook only until quite al dente, typically 2-3 minutes for
store-bought fettuccine, a bit less for the freshly made kind.
Now drain and transfer the fettuccine to the skillet. Add a pinch of
salt and mix vigorously with a fork and spoon, or with some long tongs.
Add a handful of cheese and a ladleful of the pasta water and mix again,
then more cheese and mix, until the cheese has been used up. Add a bit
more pasta water if and when needed—the cheese should melt into a smooth,
creamy sauce. It should not be at all watery, but the pasta should be
‘loose’ and slither around the pan easily.
Serve the fettuccine immediately, with additional grated cheese for
those who want it. While not part of the original recipe, a fresh
grinding of black pepper would not be amiss.
https://memoriediangelina.com/2013/05/19/fettuccine-alfredo/
Serious Eats, of course, hits it with a little food science and
https://www.seriouseats.com/fettuccine-alfredo-sauce-italian-pasta-recipe

It has the proper ingredients. Should work well.

[ItsJoanNotJoAnn]

Post by Ed P

Post by Cindy Hamilton
Have we seen a recipe for Fettucini Alfredo? This one looks
pretty good. It requires a bit of technique; I can see why
people take shortcuts by adding cream or making a bechamel.
500g (1 lb.) of egg fettuccine (if you’re making homemade, use 5 eggs)
250g (1/2 lb.) butter, preferably of the cultured “European style” type
250g (1/2 lb.) freshly grated imported parmigiano-reggiano cheese
Salt, to taste
A grinding of fresh pepper (optional)
Put a large pot, filled with water, on high heat. While the water is
heating up, melt the butter in a skillet over very gentle heat, making
sure that the butter just melts without coloring at all. Turn off the
heat.
When the water comes to a boil, add a good pinch of salt and the
noodles. Cook only until quite al dente, typically 2-3 minutes for
store-bought fettuccine, a bit less for the freshly made kind.
Now drain and transfer the fettuccine to the skillet. Add a pinch of
salt and mix vigorously with a fork and spoon, or with some long tongs.
Add a handful of cheese and a ladleful of the pasta water and mix again,
then more cheese and mix, until the cheese has been used up. Add a bit
more pasta water if and when needed—the cheese should melt into a smooth,
creamy sauce. It should not be at all watery, but the pasta should be
‘loose’ and slither around the pan easily.
Serve the fettuccine immediately, with additional grated cheese for
those who want it. While not part of the original recipe, a fresh
grinding of black pepper would not be amiss.
https://memoriediangelina.com/2013/05/19/fettuccine-alfredo/
Serious Eats, of course, hits it with a little food science and
https://www.seriouseats.com/fettuccine-alfredo-sauce-italian-pasta-recipe

It has the proper ingredients. Should work well.

I have seen some Alfredo sauces with heavy cream as an
addition. Anyone here ever made it with that? But
certainly no flour.

[Graham]

Post by ItsJoanNotJoAnn

Post by Ed P

Have we seen a recipe for Fettucini Alfredo?  This one looks
pretty good.  It requires a bit of technique; I can see why
people take shortcuts by adding cream or making a bechamel.
500g (1 lb.) of  egg fettuccine (if you’re making homemade, use 5 eggs)
250g (1/2 lb.) butter, preferably of the cultured “European style” type
250g (1/2 lb.) freshly grated imported parmigiano-reggiano cheese
Salt, to taste
A grinding of fresh pepper (optional)
Put a large pot, filled with water, on high heat. While the water is
heating up, melt the butter in a skillet over very gentle heat, making
sure that the butter just melts without coloring at all. Turn off the
heat.
When the water comes to a boil, add a good pinch of salt and the
noodles. Cook only until quite al dente, typically 2-3 minutes for
store-bought fettuccine, a bit less for the freshly made kind.
Now drain and transfer the fettuccine to the skillet. Add a pinch of
salt and mix vigorously with a fork and spoon, or with some long tongs.
Add a handful of cheese and a ladleful of the pasta water and mix again,
then more cheese and mix, until the cheese has been used up. Add a bit
more pasta water if and when needed—the cheese should melt into a smooth,
creamy sauce. It should not be at all watery, but the pasta should be
‘loose’ and slither around the pan easily.
Serve the fettuccine immediately, with additional grated cheese for
those who want it. While not part of the original recipe, a fresh
grinding of black pepper would not be amiss.
https://memoriediangelina.com/2013/05/19/fettuccine-alfredo/
Serious Eats, of course, hits it with a little food science and
https://www.seriouseats.com/fettuccine-alfredo-sauce-italian-pasta-
recipe

It has the proper ingredients. Should work well.

I have seen some Alfredo sauces with heavy cream as an
addition.

Then they ain't Alfredo!

[ItsJoanNotJoAnn]

Post by Graham

Post by ItsJoanNotJoAnn
I have seen some Alfredo sauces with heavy cream as an
addition.

Then they ain't Alfredo!

I'm not sure why they're adding the heavy cream unless
it's to thin it out. But extra pasta water would
accomplish that.

[Cindy Hamilton]

Post by ItsJoanNotJoAnn
I have seen some Alfredo sauces with heavy cream as an
addition.

That's a crutch to make up for lack of technique.

Post by ItsJoanNotJoAnn
Anyone here ever made it with that? But
certainly no flour.

https://www.allrecipes.com/recipe/214183/quick-alfredo-sauce/

Of course, your local diner probably uses this:

https://www.chefstore.com/p/land-olakes-sauce-alfredo-can-shelf-stable_3205630

[ItsJoanNotJoAnn]

Post by Cindy Hamilton

Post by ItsJoanNotJoAnn
I have seen some Alfredo sauces with heavy cream as an
addition.

That's a crutch to make up for lack of technique.

Post by ItsJoanNotJoAnn
Anyone here ever made it with that? But
certainly no flour.

https://www.allrecipes.com/recipe/214183/quick-alfredo-sauce/

I did see on that site you quoted in your original post
that heavy cream can be added but they called it
"American Alfredo."

Post by Cindy Hamilton
https://www.chefstore.com/p/land-olakes-sauce-alfredo-can-shelf-stable_3205630

I wouldn't know, I've never ordered Alfredo sauce in a
diner. Is that what they serve at the diners you frequent?

[Cindy Hamilton]

Post by ItsJoanNotJoAnn
I wouldn't know, I've never ordered Alfredo sauce in a
diner. Is that what they serve at the diners you frequent?

Heh. Good one. I order breakfast at the diner and I wouldn't
order Alfredo anywhere.

[Dave Smith]

Chicken and Broccoli Alfredo Bake
Prepare Alfredo Sauce: In the same skillet, add garlic and saut� for 1
minute. Pour in the heavy cream and bring to a gentle simmer. Stir in
Parmesan cheese until melted and smooth.

Alfredo has BUTTER.  This is better than the last garbage sauce you
tried to pass off as Alfredo.
Why not just call it what it is, a Parm cheese sauce?

I was reminded of a horrible version of Pasta Carbonara my wife had in
a local Italian restaurant. That is a dish that is so simple I can't see
any reason to mess with it, but they did. I was stunned when the server
brought it. It was a plate of what looked like plain cooked spaghetti
and sprinkled on top was some cooked bacon, chopped up hard boiled egg,
parsley and a little Parmesan.

[Cindy Hamilton]

Post by Dave Smith
I was reminded of a horrible version of Pasta Carbonara my wife had in
a local Italian restaurant. That is a dish that is so simple I can't see
any reason to mess with it, but they did. I was stunned when the server
brought it. It was a plate of what looked like plain cooked spaghetti
and sprinkled on top was some cooked bacon, chopped up hard boiled egg,
parsley and a little Parmesan.

You really have the worst Italian restaurants.

If I wanted carbonara, I'd go to one of these places:

https://mediterrano.com/menu
https://maniosteria.com/wp-content/uploads/sites/2/2024/10/MANI_DinnerMenu_20241014_v2.pdf

The trumpet mushrooms at Mani Osteria are unnecessary, I suppose.
But the guanciale is intriguing.

[Dave Smith]

Post by Cindy Hamilton

Post by Dave Smith
I was reminded of a horrible version of Pasta Carbonara my wife had in
a local Italian restaurant. That is a dish that is so simple I can't see
any reason to mess with it, but they did. I was stunned when the server
brought it. It was a plate of what looked like plain cooked spaghetti
and sprinkled on top was some cooked bacon, chopped up hard boiled egg,
parsley and a little Parmesan.

You really have the worst Italian restaurants.

Apparently. Now who can understand why I have such low expectations for
Italian restaurants.

Post by Cindy Hamilton
https://mediterrano.com/menu
https://maniosteria.com/wp-content/uploads/sites/2/2024/10/MANI_DinnerMenu_20241014_v2.pdf

They look interesting. The mediterranean place sounds like one on Port
Colborne. It has a great seafood pasta but it's pretty pricey for a
small place in the boonies and a very limited menu. They only have IIRC
four appetizers, six entrees, a half dozen types of wine and two brands
of beer.

[Cindy Hamilton]

Post by Dave Smith

Post by Cindy Hamilton

Post by Dave Smith
I was reminded of a horrible version of Pasta Carbonara my wife had in
a local Italian restaurant. That is a dish that is so simple I can't see
any reason to mess with it, but they did. I was stunned when the server
brought it. It was a plate of what looked like plain cooked spaghetti
and sprinkled on top was some cooked bacon, chopped up hard boiled egg,
parsley and a little Parmesan.

You really have the worst Italian restaurants.

Apparently. Now who can understand why I have such low expectations for
Italian restaurants.

It's probably the clientele. Ann Arbor has a fuckton of money and about
100,000 foodies.

Post by Dave Smith

Post by Cindy Hamilton
https://mediterrano.com/menu
https://maniosteria.com/wp-content/uploads/sites/2/2024/10/MANI_DinnerMenu_20241014_v2.pdf

They look interesting. The mediterranean place sounds like one on Port
Colborne.

Before COVID, I went there every week for lunch.

Post by Dave Smith
It has a great seafood pasta but it's pretty pricey for a
small place in the boonies and a very limited menu. They only have IIRC
four appetizers, six entrees, a half dozen types of wine and two brands
of beer.

It's better to have a small, well-executed menu than a multipage menu
where everything is mediocre.

[Dave Smith]

Post by Cindy Hamilton

Post by Dave Smith

Post by Cindy Hamilton
You really have the worst Italian restaurants.

Apparently. Now who can understand why I have such low expectations for
Italian restaurants.

It's probably the clientele. Ann Arbor has a fuckton of money and about
100,000 foodies.

Post by Dave Smith

Post by Cindy Hamilton
https://mediterrano.com/menu
https://maniosteria.com/wp-content/uploads/sites/2/2024/10/MANI_DinnerMenu_20241014_v2.pdf

They look interesting. The mediterranean place sounds like one on Port
Colborne.

Before COVID, I went there every week for lunch.

Post by Dave Smith
It has a great seafood pasta but it's pretty pricey for a
small place in the boonies and a very limited menu. They only have IIRC
four appetizers, six entrees, a half dozen types of wine and two brands
of beer.

It's better to have a small, well-executed menu than a multipage menu
where everything is mediocre.

This in not a poor area. Most cities in southern Ontario have large
Italian communities and there are lots of Italian restaurants. A lot of
people rave about them but for decades I was always disappointed. I had
been to upscale Italian restaurants where they offered more than just
various shapes of pasta with slight variations in tomato sauce but there
were too expensive for the quality of food they offered. The best
Italian food I have found around here is a take out place. Like most of
the others, it is basically just pastas and tomato sauces, but really
good sauce.


We also have a lot of winery restaurants where foodies can get their
chi chi wunder dishes, but they are ridiculously expensive.

Post by Cindy Hamilton

Post by Dave Smith
It has a great seafood pasta but it's pretty pricey for a
small place in the boonies and a very limited menu. They only have IIRC
four appetizers, six entrees, a half dozen types of wine and two brands
of beer.

It's better to have a small, well-executed menu than a multipage menu
where everything is mediocre.

True. There was a place in Niagara on the Lake that was like that. They
only had a few appetizers. Entrees were generally a choice of beef,
chicken, pork and a fish. Frankly, it was basically just really good
home cooking. I used to take my wife there when we were dating and in
our first years of marriage. Then we moved out of here and it's too far
to go for dinner regular. Then there was the issue of the prices being
25 cents higher every time we went. That sure added up. The menu was
expanded and I just am not inclined to pay the prices they are soking
the theatre crowd with.

[D]

Post by Cindy Hamilton

Post by Dave Smith
small place in the boonies and a very limited menu. They only have IIRC
four appetizers, six entrees, a half dozen types of wine and two brands
of beer.

It's better to have a small, well-executed menu than a multipage menu
where everything is mediocre.

This is the truth! A concise, smaller menu I see as a promising mark of
quality in a restaurant. The phone book sized menus I see as a big
warning sign.

[jmcquown]

Post by Cindy Hamilton
It's better to have a small, well-executed menu than a multipage menu
where everything is mediocre.

That's likely why Applebee's (I know it's not even remotely "Italian")
went out of business in Beaufort, SC. Lots of menu choices but mediocre
food (including something like the subject in this post). OTOH, if TV
ads are to be believed, the restaurant chain seems to be thriving in
other locations around the US.

Jill

[Cindy Hamilton]

Post by jmcquown

Post by Cindy Hamilton
It's better to have a small, well-executed menu than a multipage menu
where everything is mediocre.

That's likely why Applebee's (I know it's not even remotely "Italian")
went out of business in Beaufort, SC. Lots of menu choices but mediocre
food (including something like the subject in this post). OTOH, if TV
ads are to be believed, the restaurant chain seems to be thriving in
other locations around the US.

Millions of people don't know what good food is.

I'm sure you recall the "let's go out to lunch" phenomenon at work.
A large menu ensures that everybody can find something to order, and
no one will be offended by, for example, the sight of a neighboring
diner having steamed chicken feet or spicy pig ear on his plate.

[jmcquown]

Post by Cindy Hamilton

Post by jmcquown

Post by Cindy Hamilton
It's better to have a small, well-executed menu than a multipage menu
where everything is mediocre.

That's likely why Applebee's (I know it's not even remotely "Italian")
went out of business in Beaufort, SC. Lots of menu choices but mediocre
food (including something like the subject in this post). OTOH, if TV
ads are to be believed, the restaurant chain seems to be thriving in
other locations around the US.

Millions of people don't know what good food is.
I'm sure you recall the "let's go out to lunch" phenomenon at work.
A large menu ensures that everybody can find something to order, and
no one will be offended by, for example, the sight of a neighboring
diner having steamed chicken feet or spicy pig ear on his plate.

LOL Yes, I suppose the large menu makes sense in that regard. I was
never much for "going out to lunch" at work. I did occasionally. But
many people did so every single day. Then they'd complain about not
having any money. They also mostly didn't know how to cook. I had a
supervisor who called me at home one Sunday afternoon to ask me how to
make mashed potatoes.

Jill

[Dave Smith]

Post by Cindy Hamilton
I'm sure you recall the "let's go out to lunch" phenomenon at work.
A large menu ensures that everybody can find something to order, and
no one will be offended by, for example, the sight of a neighboring
diner having steamed chicken feet or spicy pig ear on his plate.

LOL Yes, I suppose the large menu makes sense in that regard.  I was
never much for "going out to lunch" at work.  I did occasionally.  But
many people did so every single day.  Then they'd complain about not
having any money.  They also mostly didn't know how to cook.  I had a
supervisor who called me at home one Sunday afternoon to ask me how to
make mashed potatoes.

I had a number of different jobs with my last employer and was on the
road most of the time. We were eligible for meal expenses if we were a
certain distance from our base. Most of the time there was no washroom
available where we were working. I would take a lunch if I knew I was
going to be stuck at the base but the rest of the time I went out for
meals. At one time our office was half a block from a great deli with an
incredible sandwich and soft drink deal.

[Jim]

Post by Dave Smith
I had a number of different jobs with my last employer

zzzzzzzzzzzzzzzzzzzzz

[Citizen Winston Smith]

Post by Jim

Post by Dave Smith
I had a number of different jobs with my last employer

zzzzzzzzzzzzzzzzzzzzz

This old fart must be the loneliest ex-cop left alive in canuckistan.

[Citizen Winston Smith]

We were eligible for meal expenses if we were a certain distance from
our base.

NO
ONE
FUCKING
CARES!

[Jim]

I had a supervisor who called me at home one Sunday afternoon to ask me how to
make mashed potatoes.
Jill

I knew a girl that attempted to make them with raw potatoes.

[Carol]

Post by Jim

I had a supervisor who called me at home one Sunday afternoon to
ask me how to make mashed potatoes.
Jill

I knew a girl that attempted to make them with raw potatoes.

I generally start there... Baking potatoes (Idaho/Russets). boil
until mashable then dump water and mash, mixing in what you like.

[Jim]

Post by Carol

Post by Jim

I had a supervisor who called me at home one Sunday afternoon to
ask me how to make mashed potatoes.
Jill

I knew a girl that attempted to make them with raw potatoes.

I generally start there... Baking potatoes (Idaho/Russets). boil
until mashable

Erm...they would no longer be raw then...

[Carol]

Post by Jim

Post by Carol

Post by Jim

I had a supervisor who called me at home one Sunday afternoon to
ask me how to make mashed potatoes.
Jill

I knew a girl that attempted to make them with raw potatoes.

I generally start there... Baking potatoes (Idaho/Russets). boil
until mashable

Erm...they would no longer be raw then...

You missed the hidden grin. I start with raw... ;-)

[jmcquown]

Post by Carol

Post by Jim

I had a supervisor who called me at home one Sunday afternoon to
ask me how to make mashed potatoes.
Jill

I knew a girl that attempted to make them with raw potatoes.

I generally start there... Baking potatoes (Idaho/Russets). boil
until mashable then dump water and mash, mixing in what you like.

No kidding, Carol. I do believe Jim was saying you can't mash raw potatoes.

Jill

[Carol]

Post by Cindy Hamilton
I'm sure you recall the "let's go out to lunch" phenomenon at work.

Oh yes. At the Dam Neck office. There was a a pretty good MWR
(military) buffet place with huge salad bar. Typically 3 mains, 6
sides, multiple desserts and 2 soups. Cost was AYCE at 9$ per person.

Good food! We'd go out once a week usually. When COVID hit, it closed
and didn't reopen until our office closed and I shifted to the horrible
drive to Suffolk. I retired from there.

I had a supervisor who called me at home one Sunday afternoon to ask
me how to make mashed potatoes.
Jill

LOL!! That's pathetic!

[Hank Rogers]

Post by Carol

Post by Cindy Hamilton
I'm sure you recall the "let's go out to lunch" phenomenon at work.

Oh yes. At the Dam Neck office. There was a a pretty good MWR
(military) buffet place with huge salad bar. Typically 3 mains, 6
sides, multiple desserts and 2 soups. Cost was AYCE at 9$ per person.
Good food! We'd go out once a week usually. When COVID hit, it closed
and didn't reopen until our office closed and I shifted to the horrible
drive to Suffolk. I retired from there.

I had a supervisor who called me at home one Sunday afternoon to ask
me how to make mashed potatoes.
Jill

LOL!! That's pathetic!

I'm sure her Majesty rebuffed that hapless fool!

[jmcquown]

jmcquown wrote (clarification: Cindy wrote:)

Post by Cindy Hamilton
I'm sure you recall the "let's go out to lunch" phenomenon at work.

Oh yes. At the Dam Neck office. There was a a pretty good MWR
(military) buffet place with huge salad bar. Typically 3 mains, 6
sides, multiple desserts and 2 soups. Cost was AYCE at 9$ per person.
Good food! We'd go out once a week usually. When COVID hit, it closed
and didn't reopen until our office closed and I shifted to the horrible
drive to Suffolk. I retired from there.

I had a supervisor who called me at home one Sunday afternoon to ask
me how to make mashed potatoes.
Jill

LOL!! That's pathetic!

I thought it was a little odd, especially since she was 30 years old and
lived down the street from her mother. She was always talking about her
mother being a good cook.

Jill

[Hank Rogers]

Post by jmcquown

jmcquown wrote (clarification: Cindy wrote:)

Post by Cindy Hamilton
I'm sure you recall the "let's go out to lunch" phenomenon at work.

Oh yes.  At the Dam Neck office.  There was a a pretty good MWR
(military) buffet place with huge salad bar.  Typically 3 mains, 6
sides, multiple desserts and 2 soups.  Cost was AYCE at 9$ per person.
Good food!  We'd go out once a week usually.  When COVID hit, it closed
and didn't reopen until our office closed and I shifted to the horrible
drive to Suffolk.  I retired from there.

I had a supervisor who called me at home one Sunday afternoon to ask
me how to make mashed potatoes.
Jill

LOL!!  That's pathetic!

I thought it was a little odd, especially since she was 30 years old and
lived down the street from her mother.  She was always talking about her
mother being a good cook.
Jill

Maybe she was a lesbian trying to get in your Majesty's royal panties?

There are many odd things in your highness' life.

[D]

Post by jmcquown

jmcquown wrote (clarification: Cindy wrote:)

Post by Cindy Hamilton
I'm sure you recall the "let's go out to lunch" phenomenon at work.

Oh yes. At the Dam Neck office. There was a a pretty good MWR
(military) buffet place with huge salad bar. Typically 3 mains, 6
sides, multiple desserts and 2 soups. Cost was AYCE at 9$ per person.
Good food! We'd go out once a week usually. When COVID hit, it closed
and didn't reopen until our office closed and I shifted to the horrible
drive to Suffolk. I retired from there.

I had a supervisor who called me at home one Sunday afternoon to ask
me how to make mashed potatoes.
Jill

LOL!! That's pathetic!

I thought it was a little odd, especially since she was 30 years old and
lived down the street from her mother. She was always talking about her
mother being a good cook.
Jill

Maybe she had a crush on you?

[gm]

Post by D

Post by jmcquown

jmcquown wrote (clarification: Cindy wrote:)

Post by Cindy Hamilton
I'm sure you recall the "let's go out to lunch" phenomenon at work.

Oh yes. At the Dam Neck office. There was a a pretty good MWR
(military) buffet place with huge salad bar. Typically 3 mains, 6
sides, multiple desserts and 2 soups. Cost was AYCE at 9$ per person.
Good food! We'd go out once a week usually. When COVID hit, it closed
and didn't reopen until our office closed and I shifted to the horrible
drive to Suffolk. I retired from there.

I had a supervisor who called me at home one Sunday afternoon to ask
me how to make mashed potatoes.
Jill

LOL!! That's pathetic!

I thought it was a little odd, especially since she was 30 years old and
lived down the street from her mother. She was always talking about her
mother being a good cook.
Jill

Maybe she had a crush on you?

I simply CANNOT imagine Jill as a lezbian, lol...!!!

Even the meanest bulldyke I've ever met has not been as nasty as Jill
is...

--
GM

[D]

Post by gm

Post by D

Post by jmcquown

jmcquown wrote (clarification: Cindy wrote:)

Post by Cindy Hamilton
I'm sure you recall the "let's go out to lunch" phenomenon at work.

Oh yes. At the Dam Neck office. There was a a pretty good MWR
(military) buffet place with huge salad bar. Typically 3 mains, 6
sides, multiple desserts and 2 soups. Cost was AYCE at 9$ per person.
Good food! We'd go out once a week usually. When COVID hit, it closed
and didn't reopen until our office closed and I shifted to the horrible
drive to Suffolk. I retired from there.

I had a supervisor who called me at home one Sunday afternoon to ask
me how to make mashed potatoes.
Jill

LOL!! That's pathetic!

I thought it was a little odd, especially since she was 30 years old and
lived down the street from her mother. She was always talking about her
mother being a good cook.
Jill

Maybe she had a crush on you?

I simply CANNOT imagine Jill as a lezbian, lol...!!!
Even the meanest bulldyke I've ever met has not been as nasty as Jill
is...
--
GM

Never say never! I know two lesbians and they are actually quite nice,
because they do not base their entire identities around being lesbian and
pushing it in peoples faces. One cooks good mexican food and the other
enjoys fishing a lot and from time to time let's me borrow her boat.
Excellent woman! Be warned however, she works in a prison!

[Citizen Winston Smith]

Post by Carol

I had a supervisor who called me at home one Sunday afternoon to ask
me how to make mashed potatoes.
Jill

LOL!! That's pathetic!

Not half as pathetic as your sucking up to that bully bitch like a
piglet on a ready teat.

[D]

Post by Carol

Post by Cindy Hamilton
I'm sure you recall the "let's go out to lunch" phenomenon at work.

Oh yes. At the Dam Neck office. There was a a pretty good MWR
(military) buffet place with huge salad bar. Typically 3 mains, 6
sides, multiple desserts and 2 soups. Cost was AYCE at 9$ per person.
Good food! We'd go out once a week usually. When COVID hit, it closed
and didn't reopen until our office closed and I shifted to the horrible
drive to Suffolk. I retired from there.

I had a supervisor who called me at home one Sunday afternoon to ask
me how to make mashed potatoes.
Jill

LOL!! That's pathetic!

I think it sounds creepy! If one of my old managers turned up asking for
cooking advice, I'd question the mans sanity.

[Carol]

Post by D

Post by Carol

I had a supervisor who called me at home one Sunday afternoon to
ask me how to make mashed potatoes.
Jill

LOL!! That's pathetic!

I think it sounds creepy! If one of my old managers turned up asking
for cooking advice, I'd question the mans sanity.

Don't laugh! It happens. I used to bring my lunch to work and bosses
and co-workers would see it. They weren't used to curry dishes and
such. Dashi Miso soup in my wide mouth mug with greens (mustard greens
usually). Chopped Gai Lan (chinese broccoli but hush, I have convinced
Don it's not broccoli and he loves Gai Lan).

[D]

Post by Carol

Post by D

Post by Carol

I had a supervisor who called me at home one Sunday afternoon to
ask me how to make mashed potatoes.
Jill

LOL!! That's pathetic!

I think it sounds creepy! If one of my old managers turned up asking
for cooking advice, I'd question the mans sanity.

Don't laugh! It happens. I used to bring my lunch to work and bosses
and co-workers would see it. They weren't used to curry dishes and
such. Dashi Miso soup in my wide mouth mug with greens (mustard greens
usually). Chopped Gai Lan (chinese broccoli but hush, I have convinced
Don it's not broccoli and he loves Gai Lan).

Really? Did they actually come to your home for cooking advice? You must
have had a really good relationship with your colleagues! I can count on
the fingers of one hand, the nr of ex-colleagues I still talk with.

[Carol]

Post by D

Post by Carol

Post by D

Post by Carol

I had a supervisor who called me at home one Sunday afternoon
to ask me how to make mashed potatoes.
Jill

LOL!! That's pathetic!

I think it sounds creepy! If one of my old managers turned up
asking for cooking advice, I'd question the mans sanity.

Don't laugh! It happens. I used to bring my lunch to work and
bosses and co-workers would see it. They weren't used to curry
dishes and such. Dashi Miso soup in my wide mouth mug with greens
(mustard greens usually). Chopped Gai Lan (chinese broccoli but
hush, I have convinced Don it's not broccoli and he loves Gai Lan).

Really? Did they actually come to your home for cooking advice? You
must have had a really good relationship with your colleagues! I can
count on the fingers of one hand, the nr of ex-colleagues I still
talk with.

No they just asked at work on how to make it. Jill didn't have them
'come over either'. They called. You are the only one mentioning
'coming over'/

[jmcquown]

Post by Carol

Post by D

Post by Carol

I had a supervisor who called me at home one Sunday afternoon to
ask me how to make mashed potatoes.
Jill

LOL!! That's pathetic!

I think it sounds creepy! If one of my old managers turned up asking
for cooking advice, I'd question the mans sanity.

Don't laugh! It happens. I used to bring my lunch to work and bosses
and co-workers would see it. They weren't used to curry dishes and
such. Dashi Miso soup in my wide mouth mug with greens (mustard greens
usually). Chopped Gai Lan (chinese broccoli but hush, I have convinced
Don it's not broccoli and he loves Gai Lan).

In this case, she wasn't an "old" manager in *any* sense of the word
(old or former). She was the department supervisor at the time, about
30 years old to my then 44. And yes, she noticed I brought homemade
lunches to work nearly every day. She was one of those people who went
clothes shopping on her lunch break and her lunch consisted of fast
food. She didn't really know how to cook. I didn't mind telling her
how to make mashed potatoes but I certainly was surprised she waited
until a Sunday afternoon to inquire. I suspect she had invited a new
boyfriend over for dinner and realized ooops, don't know how to make
mashed potatoes. So she called me.

Jill

[Bruce]

Post by jmcquown

Post by Carol
Don't laugh! It happens. I used to bring my lunch to work and bosses
and co-workers would see it. They weren't used to curry dishes and
such. Dashi Miso soup in my wide mouth mug with greens (mustard greens
usually). Chopped Gai Lan (chinese broccoli but hush, I have convinced
Don it's not broccoli and he loves Gai Lan).

In this case, she wasn't an "old" manager in *any* sense of the word
(old or former). She was the department supervisor at the time, about
30 years old to my then 44. And yes, she noticed I brought homemade
lunches to work nearly every day. She was one of those people who went
clothes shopping on her lunch break and her lunch consisted of fast
food. She didn't really know how to cook. I didn't mind telling her
how to make mashed potatoes but I certainly was surprised she waited
until a Sunday afternoon to inquire. I suspect she had invited a new
boyfriend over for dinner and realized ooops, don't know how to make
mashed potatoes. So she called me.

I'm glad we've finally reached the conclusion of Potatogate.

[Graham]

Post by jmcquown

Post by D

I had a supervisor who called me at home one Sunday afternoon to
ask me how to make mashed potatoes.
Jill

LOL!!  That's pathetic!

I think it sounds creepy! If one of my old managers turned up asking
for cooking advice, I'd question the mans sanity.

Don't laugh!  It happens.  I used to bring my lunch to work and bosses
and co-workers would see it.  They weren't used to curry dishes and
such.  Dashi Miso soup in my wide mouth mug with greens (mustard greens
usually).  Chopped Gai Lan (chinese broccoli but hush, I have convinced
Don it's not broccoli and he loves Gai Lan).

In this case, she wasn't an "old" manager in *any* sense of the word
(old or former).  She was the department supervisor at the time, about
30 years old to my then 44.  And yes, she noticed I brought homemade
lunches to work nearly every day.  She was one of those people who went
clothes shopping on her lunch break and her lunch consisted of fast
food.  She didn't really know how to cook.  I didn't mind telling her
how to make mashed potatoes but I certainly was surprised she waited
until a Sunday afternoon to inquire.  I suspect she had invited a new
boyfriend over for dinner and realized ooops, don't know how to make
mashed potatoes.  So she called me.
Jill

Some years ago, a friend of my son phoned me mid morning on xmas day to
ask me how to cook the turkey that she'd just taken out of the freezer:-)

[jmcquown]

Post by Graham

Post by jmcquown

Post by D

I had a supervisor who called me at home one Sunday afternoon to
ask me how to make mashed potatoes.
Jill

LOL!!  That's pathetic!

I think it sounds creepy! If one of my old managers turned up asking
for cooking advice, I'd question the mans sanity.

Don't laugh!  It happens.  I used to bring my lunch to work and bosses
and co-workers would see it.  They weren't used to curry dishes and
such.  Dashi Miso soup in my wide mouth mug with greens (mustard greens
usually).  Chopped Gai Lan (chinese broccoli but hush, I have convinced
Don it's not broccoli and he loves Gai Lan).

In this case, she wasn't an "old" manager in *any* sense of the word
(old or former).  She was the department supervisor at the time, about
30 years old to my then 44.  And yes, she noticed I brought homemade
lunches to work nearly every day.  She was one of those people who
went clothes shopping on her lunch break and her lunch consisted of
fast food.  She didn't really know how to cook.  I didn't mind telling
her how to make mashed potatoes but I certainly was surprised she
waited until a Sunday afternoon to inquire.  I suspect she had invited
a new boyfriend over for dinner and realized ooops, don't know how to
make mashed potatoes.  So she called me.
Jill

Some years ago, a friend of my son phoned me mid morning on xmas day to
ask me how to cook the turkey that she'd just taken out of the freezer:-)

Some people just don't know. A frozen turkey on the day of would be a
big OOOPS.

Jill

[dsi1]

Post by Dave Smith

Post by Cindy Hamilton

Post by Dave Smith
I was reminded of a horrible version of Pasta Carbonara my wife had in
a local Italian restaurant. That is a dish that is so simple I can't see
any reason to mess with it, but they did. I was stunned when the server
brought it. It was a plate of what looked like plain cooked spaghetti
and sprinkled on top was some cooked bacon, chopped up hard boiled egg,
parsley and a little Parmesan.

You really have the worst Italian restaurants.

Apparently. Now who can understand why I have such low expectations for
Italian restaurants.

Post by Cindy Hamilton
https://mediterrano.com/menu
https://maniosteria.com/wp-content/uploads/sites/2/2024/10/MANI_DinnerMenu_20241014_v2.pdf

They look interesting. The mediterranean place sounds like one on Port
Colborne. It has a great seafood pasta but it's pretty pricey for a
small place in the boonies and a very limited menu. They only have IIRC
four appetizers, six entrees, a half dozen types of wine and two brands
of beer.

I'm not a big fan of Italian pasta. Da rest of da family loves the
stuff. We had Italian in Montana but I'd rather have a bowl of spicy
pork ramen.

https://photos.app.goo.gl/TJpKQDAVQmb36TM67

https://photos.app.goo.gl/HWVxYnYRjFydoVy29

[Bruce]

Post by dsi1

Post by Dave Smith

Post by Cindy Hamilton

Post by Dave Smith
I was reminded of a horrible version of Pasta Carbonara my wife had in
a local Italian restaurant. That is a dish that is so simple I can't see
any reason to mess with it, but they did. I was stunned when the server
brought it. It was a plate of what looked like plain cooked spaghetti
and sprinkled on top was some cooked bacon, chopped up hard boiled egg,
parsley and a little Parmesan.

You really have the worst Italian restaurants.

Apparently. Now who can understand why I have such low expectations for
Italian restaurants.

Post by Cindy Hamilton
https://mediterrano.com/menu
https://maniosteria.com/wp-content/uploads/sites/2/2024/10/MANI_DinnerMenu_20241014_v2.pdf

They look interesting. The mediterranean place sounds like one on Port
Colborne. It has a great seafood pasta but it's pretty pricey for a
small place in the boonies and a very limited menu. They only have IIRC
four appetizers, six entrees, a half dozen types of wine and two brands
of beer.

I'm not a big fan of Italian pasta. Da rest of da family loves the
stuff. We had Italian in Montana but I'd rather have a bowl of spicy
pork ramen.

Me too. Italian pasta, Italian schmasta.

[Ed P]

Post by Bruce

Post by dsi1

Post by Dave Smith

Post by Cindy Hamilton

Post by Dave Smith
I was reminded of a horrible version of Pasta Carbonara my wife had in
a local Italian restaurant. That is a dish that is so simple I can't see
any reason to mess with it, but they did. I was stunned when the server
brought it. It was a plate of what looked like plain cooked spaghetti
and sprinkled on top was some cooked bacon, chopped up hard boiled egg,
parsley and a little Parmesan.

You really have the worst Italian restaurants.

Apparently. Now who can understand why I have such low expectations for
Italian restaurants.

Post by Cindy Hamilton
https://mediterrano.com/menu
https://maniosteria.com/wp-content/uploads/sites/2/2024/10/MANI_DinnerMenu_20241014_v2.pdf

They look interesting. The mediterranean place sounds like one on Port
Colborne. It has a great seafood pasta but it's pretty pricey for a
small place in the boonies and a very limited menu. They only have IIRC
four appetizers, six entrees, a half dozen types of wine and two brands
of beer.

I'm not a big fan of Italian pasta. Da rest of da family loves the
stuff. We had Italian in Montana but I'd rather have a bowl of spicy
pork ramen.

Me too. Italian pasta, Italian schmasta.

IMO, it is a carrier for the sauce. It fills you up but has no real
taste of its own.

[Hank Rogers]

Post by Bruce

Post by dsi1

Post by Dave Smith

Post by Cindy Hamilton

I was reminded of a horrible version of Pasta Carbonara  my wife
had in
a local Italian restaurant. That is a dish that is so simple I can't see
any reason to mess with it, but they did.  I was stunned when the
server
brought it. It was a plate of what looked like plain cooked spaghetti
and sprinkled on top was some cooked bacon, chopped up hard boiled egg,
parsley and a little Parmesan.

You really have the worst Italian restaurants.

Apparently. Now who can understand why I have such low expectations for
Italian restaurants.

Post by Cindy Hamilton
https://mediterrano.com/menu
https://maniosteria.com/wp-content/uploads/sites/2/2024/10/MANI_DinnerMenu_20241014_v2.pdf

They look interesting. The mediterranean place sounds like one on Port
Colborne.  It has a great seafood pasta but it's pretty pricey for a
small place in the boonies and a very limited menu. They only have IIRC
four appetizers, six entrees, a half dozen types of wine and two brands
of beer.

I'm not a big fan of Italian pasta. Da rest of da family loves the
stuff. We had Italian in Montana but I'd rather have a bowl of spicy
pork ramen.

Me too. Italian pasta, Italian schmasta.

IMO, it is a carrier for the sauce.  It fills you up but has no real
taste of its own.

It is tofu for Italians.

[Citizen Winston Smith]

Post by Hank Rogers

IMO, it is a carrier for the sauce.  It fills you up but has no real
taste of its own.

It is tofu for Italians.

You wouldn't know good food if your jailer sent out for meat pies, dipshit.

[Bruce]

Post by Ed P

Post by Bruce

Post by dsi1

Post by Dave Smith

Post by Cindy Hamilton

Post by Dave Smith
I was reminded of a horrible version of Pasta Carbonara my wife had in
a local Italian restaurant. That is a dish that is so simple I can't see
any reason to mess with it, but they did. I was stunned when the server
brought it. It was a plate of what looked like plain cooked spaghetti
and sprinkled on top was some cooked bacon, chopped up hard boiled egg,
parsley and a little Parmesan.

You really have the worst Italian restaurants.

Apparently. Now who can understand why I have such low expectations for
Italian restaurants.

Post by Cindy Hamilton
https://mediterrano.com/menu
https://maniosteria.com/wp-content/uploads/sites/2/2024/10/MANI_DinnerMenu_20241014_v2.pdf

They look interesting. The mediterranean place sounds like one on Port
Colborne. It has a great seafood pasta but it's pretty pricey for a
small place in the boonies and a very limited menu. They only have IIRC
four appetizers, six entrees, a half dozen types of wine and two brands
of beer.

I'm not a big fan of Italian pasta. Da rest of da family loves the
stuff. We had Italian in Montana but I'd rather have a bowl of spicy
pork ramen.

Me too. Italian pasta, Italian schmasta.

IMO, it is a carrier for the sauce. It fills you up but has no real
taste of its own.

I agree and that's why I don't understand why Italians make such a big
deal of it.

[Cindy Hamilton]

Post by Ed P
IMO, it is a carrier for the sauce. It fills you up but has no real
taste of its own.

Depends on your taste buds. Pasta has its own flavor. Can't you
smell it while it's boiling? A newspaper columnist once characterized
it as the smell of life.

Plain white rice also has its own flavor.

[Bruce]

On Sun, 27 Oct 2024 08:41:59 -0000 (UTC), Cindy Hamilton

Post by Cindy Hamilton

Post by Ed P
IMO, it is a carrier for the sauce. It fills you up but has no real
taste of its own.

Depends on your taste buds. Pasta has its own flavor. Can't you
smell it while it's boiling? A newspaper columnist once characterized
it as the smell of life.

Must have been an Italian with a Mama complex.

[Citizen Winston Smith]

Post by Bruce
On Sun, 27 Oct 2024 08:41:59 -0000 (UTC), Cindy Hamilton

Post by Cindy Hamilton

Post by Ed P
IMO, it is a carrier for the sauce. It fills you up but has no real
taste of its own.

Depends on your taste buds. Pasta has its own flavor. Can't you
smell it while it's boiling? A newspaper columnist once characterized
it as the smell of life.

Must have been an Italian with a Mama complex.

You truly are a clod where food is concerned.

https://www.tastingtable.com/1087719/does-the-shape-of-pasta-impact-its-taste/

Auguste Escoffier School of Culinary Arts' chief academic officer and
corporate executive chef Miles Mitchell told Eat This, Not That! it's
not the cut of the pasta that changes the taste, but rather the
ingredients that go into a particular pasta and the sauce paired with
it. Different kinds of pasta are made with a variety of flours, from the
buckwheat flour in soba noodles to the semolina used to make traditional
wheat-based pasta, and each flour carries a signature flavor. Fresh
pasta is often made with eggs, differentiating its flavor from that of
simple wheat and water-based noodles.

The Cooking Academy argues that different cuts of pasta can affect the
flavor of a final dish by changing the complexity of the other
ingredients in the dish. Choosing the right type of pasta might make or
break your meal, and there are a few flavor factors to consider before
your next carb-loading session.

https://www.providencejournal.com/story/lifestyle/food/2015/05/26/putting-spaghetti-to-taste-test/34481941007/

[Ed P]

Post by Cindy Hamilton

Post by Ed P
IMO, it is a carrier for the sauce. It fills you up but has no real
taste of its own.

Depends on your taste buds. Pasta has its own flavor. Can't you
smell it while it's boiling? A newspaper columnist once characterized
it as the smell of life.
Plain white rice also has its own flavor.

Going through the dictionary, there was a photo of different shapes of
pasta. They were artfully displayed on a bed of white rice. It was
with the definition for the word "bland"

[Bruce]

Post by Ed P

Post by Cindy Hamilton

Post by Ed P
IMO, it is a carrier for the sauce. It fills you up but has no real
taste of its own.

Depends on your taste buds. Pasta has its own flavor. Can't you
smell it while it's boiling? A newspaper columnist once characterized
it as the smell of life.
Plain white rice also has its own flavor.

Going through the dictionary, there was a photo of different shapes of
pasta. They were artfully displayed on a bed of white rice. It was
with the definition for the word "bland"

Just because pasta has a little bit of flavour, doesn't make it
interesting.

Anyway, Italian cuisine is French cuisine for dummies.

[Citizen Winston Smith]

Post by Bruce
Just because pasta has a little bit of flavour, doesn't make it
interesting.

To you, trollass cunt.

[Dave Smith]

Post by Ed P

IMO, it is a carrier for the sauce.  It fills you up but has no real
taste of its own.

Depends on your taste buds.  Pasta has its own flavor.  Can't you
smell it while it's boiling?  A newspaper columnist once characterized
it as the smell of life.
Plain white rice also has its own flavor.

Going through the dictionary, there was a photo of different shapes of
pasta.  They were artfully displayed on a bed of white rice.  It was
with the definition for the word "bland"

Was that Jasmine rice or Minute Rice? ;-)
It is amazing how much less bland even rice can be with a little salt in
the cooking water. Some people think of things like Cream of Wheat and
oatmeal as being bland. I actually like Cream of Wheat and I love the
taste of oatmeal. There are lots of different makes of pasta out there
and no shortage of people who appreciate the differences.

[dsi1]

Post by Ed P

Post by Cindy Hamilton

Post by Ed P
IMO, it is a carrier for the sauce. It fills you up but has no real
taste of its own.

Depends on your taste buds. Pasta has its own flavor. Can't you
smell it while it's boiling? A newspaper columnist once characterized
it as the smell of life.
Plain white rice also has its own flavor.

Going through the dictionary, there was a photo of different shapes of
pasta. They were artfully displayed on a bed of white rice. It was
with the definition for the word "bland"

The mapo tofu that I made last night is supposed to be eaten with rice.
Mapo tofu without rice just doesn't make any sense. Most Asian dishes
are made to be eaten with rice. If you're Korean, you have to eat rice
and Kim chee with every meal. Those are the rules.

[gm]

Post by dsi1

Post by Ed P

Post by Cindy Hamilton

Post by Ed P
IMO, it is a carrier for the sauce. It fills you up but has no real
taste of its own.

Depends on your taste buds. Pasta has its own flavor. Can't you
smell it while it's boiling? A newspaper columnist once characterized
it as the smell of life.
Plain white rice also has its own flavor.

Going through the dictionary, there was a photo of different shapes of
pasta. They were artfully displayed on a bed of white rice. It was
with the definition for the word "bland"

The mapo tofu that I made last night is supposed to be eaten with rice.
Mapo tofu without rice just doesn't make any sense. Most Asian dishes
are made to be eaten with rice. If you're Korean, you have to eat rice
and Kim chee with every meal. Those are the rules.
http://youtu.be/orU-JsA9HeU

I think humanoid robots are still limited in the weight they can carry,
and besides which if they could handle a lot of weight, they might be
also dangerous for humans to work alongside...

🐸

--
GM

[dsi1]

Post by gm
I think humanoid robots are still limited in the weight they can carry,
and besides which if they could handle a lot of weight, they might be
also dangerous for humans to work alongside...
🐸
--
GM

Indeed.

[Carol]

Post by Cindy Hamilton

Post by Ed P
IMO, it is a carrier for the sauce. It fills you up but has no
real taste of its own.

Depends on your taste buds. Pasta has its own flavor. Can't you
smell it while it's boiling? A newspaper columnist once characterized
it as the smell of life.
Plain white rice also has its own flavor.

Absolutely on rice. I'm a self admitted rice snob. Botan is as low as
I will go. Chalotte loves sweet sushi rice and I prefer Jasmin or
Basmati.

[Citizen Winston Smith]

Post by Cindy Hamilton
Depends on your taste buds. Pasta has its own flavor. Can't you
smell it while it's boiling? A newspaper columnist once characterized
it as the smell of life.

Bake it in the oven for 15 minutes until it is golden and the flavor
intensifies in nuttiness.

[Dave Smith]

Post by dsi1

Post by Dave Smith
They look interesting. The mediterranean place sounds like one on Port
Colborne.  It has a great seafood pasta but it's pretty pricey for a
small place in the boonies and a very limited menu. They only have IIRC
four appetizers, six entrees, a half dozen types of wine and two brands
of beer.

I'm not a big fan of Italian pasta. Da rest of da family loves the
stuff. We had Italian in Montana but I'd rather have a bowl of spicy
pork ramen.

It had never occurred to me that pasta in Montana would be the stuff by
which bars are set. I have been open about my lack of enthusiasm for
Italian restaurant food but over the past few years I have also
mentioned some very pleasant experiences. I can whip up a tomato sauce
better than any commercially bottled stuff and better than most I have
had in restaurants. The new Italian take out in town knocked my socks
off, as did a meal of seafood risotto in a place in Newport Beach CA. I
have had some abysmal Italian dishes in European restaurants, especially
one in Paris and one in Baden Baden.

I

Post by dsi1
https://photos.app.goo.gl/TJpKQDAVQmb36TM67
https://photos.app.goo.gl/HWVxYnYRjFydoVy29

[Bruce]

On Sat, 26 Oct 2024 17:08:59 -0400, Dave Smith

Post by Dave Smith

Post by dsi1

Post by Dave Smith
They look interesting. The mediterranean place sounds like one on Port
Colborne.  It has a great seafood pasta but it's pretty pricey for a
small place in the boonies and a very limited menu. They only have IIRC
four appetizers, six entrees, a half dozen types of wine and two brands
of beer.

I'm not a big fan of Italian pasta. Da rest of da family loves the
stuff. We had Italian in Montana but I'd rather have a bowl of spicy
pork ramen.

It had never occurred to me that pasta in Montana would be the stuff by
which bars are set. I have been open about my lack of enthusiasm for
Italian restaurant food

Yes Dave, we remember it well and have all told our children,
grandchildren, nieces and nephews about it. Dave Smith lacks
enthusiasm for Italian restaurant food!

[Hank Rogers]

Post by Bruce
On Sat, 26 Oct 2024 17:08:59 -0400, Dave Smith

Post by Dave Smith

Post by dsi1

Post by Dave Smith
They look interesting. The mediterranean place sounds like one on Port
Colborne.  It has a great seafood pasta but it's pretty pricey for a
small place in the boonies and a very limited menu. They only have IIRC
four appetizers, six entrees, a half dozen types of wine and two brands
of beer.

I'm not a big fan of Italian pasta. Da rest of da family loves the
stuff. We had Italian in Montana but I'd rather have a bowl of spicy
pork ramen.

It had never occurred to me that pasta in Montana would be the stuff by
which bars are set. I have been open about my lack of enthusiasm for
Italian restaurant food

Yes Dave, we remember it well and have all told our children,
grandchildren, nieces and nephews about it. Dave Smith lacks
enthusiasm for Italian restaurant food!

And I'm sure you told all your relatives how much you love Officer Dave.
They'll all grow up worshiping that old Mountie in the frozen north.

If there is an afterlife, YOU will actually be Officer Dave, Master.

[Hank Rogers]

Post by Dave Smith

Post by dsi1

Post by Dave Smith
They look interesting. The mediterranean place sounds like one on Port
Colborne.  It has a great seafood pasta but it's pretty pricey for a
small place in the boonies and a very limited menu. They only have IIRC
four appetizers, six entrees, a half dozen types of wine and two brands
of beer.

I'm not a big fan of Italian pasta. Da rest of da family loves the
stuff. We had Italian in Montana but I'd rather have a bowl of spicy
pork ramen.

It had never occurred to me that pasta in Montana would be the stuff by
which bars are set.

Officer Dave, if you keep track of the stuff in montana, you can be sure
that it will be happening all over da mainland very quickly.

Also, you'll know lots about da hawaiians and da rock. Montana shit is
all yoose need to know.

[Graham]

Post by Dave Smith
It had never occurred to me that pasta in Montana would be the stuff by
which bars are set. I have been open about my lack of enthusiasm for
Italian restaurant food but over the past few years I have also
mentioned some very pleasant experiences. I can whip up a tomato sauce
better than any commercially bottled stuff and better than most I have
had in restaurants. The new Italian take out in town knocked my socks
off, as did a meal of seafood risotto in a place in Newport Beach CA. I
have had some abysmal Italian dishes in European restaurants, especially
one in Paris and one in Baden Baden.

Going to an Italian restaurant in Paris? What were you thinking?

[Dave Smith]

Post by Graham

Post by Dave Smith
It had never occurred to me that pasta in Montana would be the stuff
by which bars are set. I have been open about my lack of enthusiasm
for Italian restaurant food but over the past few years I have also
mentioned some very pleasant experiences. I can whip up a tomato sauce
better than any commercially bottled stuff and better than most I have
had in restaurants. The new Italian take out in town knocked my socks
off, as did a meal of seafood risotto in a place in Newport Beach CA.
I have had some abysmal Italian dishes in European restaurants,
especially one in Paris and one in Baden Baden.

Going to an Italian restaurant in Paris? What were you thinking?

It was a concession to our son who have been roaming around Europe with
us for the previous two weeks. The one in Baden Baden was when I was
travelling with my brothers and their wives. I got outvoted on that one.
I should have headed off on my own.

[Citizen Winston Smith]

Post by Dave Smith
I should have headed off on my own.

That holds for today and every day, pecksniff.

[Hank Rogers]

Post by Graham

Post by Dave Smith
It had never occurred to me that pasta in Montana would be the stuff
by which bars are set. I have been open about my lack of enthusiasm
for Italian restaurant food but over the past few years I have also
mentioned some very pleasant experiences. I can whip up a tomato sauce
better than any commercially bottled stuff and better than most I have
had in restaurants. The new Italian take out in town knocked my socks
off, as did a meal of seafood risotto in a place in Newport Beach CA.
I have had some abysmal Italian dishes in European restaurants,
especially one in Paris and one in Baden Baden.

Going to an Italian restaurant in Paris? What were you thinking?

Either they knocked his socks off, or he farted and blew them off.

[dsi1]

Post by Dave Smith

Post by dsi1

Post by Dave Smith
They look interesting. The mediterranean place sounds like one on Port
Colborne.  It has a great seafood pasta but it's pretty pricey for a
small place in the boonies and a very limited menu. They only have IIRC
four appetizers, six entrees, a half dozen types of wine and two brands
of beer.

I'm not a big fan of Italian pasta. Da rest of da family loves the
stuff. We had Italian in Montana but I'd rather have a bowl of spicy
pork ramen.

It had never occurred to me that pasta in Montana would be the stuff by
which bars are set. I have been open about my lack of enthusiasm for
Italian restaurant food but over the past few years I have also
mentioned some very pleasant experiences. I can whip up a tomato sauce
better than any commercially bottled stuff and better than most I have
had in restaurants. The new Italian take out in town knocked my socks
off, as did a meal of seafood risotto in a place in Newport Beach CA. I
have had some abysmal Italian dishes in European restaurants, especially
one in Paris and one in Baden Baden.
I

Post by dsi1
https://photos.app.goo.gl/TJpKQDAVQmb36TM67
https://photos.app.goo.gl/HWVxYnYRjFydoVy29

Where should the gold standard of pasta be set? Italy, I suppose, but
the Italian dishes in the US are probably not the same as Italy. The
Italians would probably spit in our plates if they were forced to work
in an Italian-American restaurant.

https://photos.app.goo.gl/2B7Pb2tGXvxSSHm58

[Citizen Winston Smith]

Post by dsi1
Where should the gold standard of pasta be set?

Just about right there, in simplicity, Italian style:


https://www.super-marmite.com/blog/cacio-e-pepe-le-plat-italien-incontournable/


Loading Image...

Cacio e pepe est une recette caractérisée par une simplicité qui n’est
qu’apparente. Des pâtes, du poivre et du fromage pecorino râpé.
Pourtant, faire un cacio e pepe digne de ce nom (et passer le strict
jugement d’un vrai Romain) est tout sauf évident.

La préparation nécessite une dextérité de maître et un équilibre parfait
entre les ingrédients : ce n’est qu’ainsi que vous obtiendrez cette
texture douce et crémeuse à racler dans l’assiette. Quels sont les
secrets pour réussir sa recette ?

Il faut tout d’abord préciser que le rapport entre le fromage pecorino
et l’eau de cuisson doit être de 1:1, afin d’obtenir une onctuosité
optimale. On passe ensuite à la deuxième phase, celle de la finition.
Est-il préférable d’égoutter et de terminer la cuisson dans la marmite
en ajoutant du poivre et du fromage, ou de tout mélanger dans le plat en
jouant habilement de la cuillère et de la fourchette ? Difficile à dire,
nous vous suggérons d’expérimenter les deux options et de faire votre
choix en fonction du résultat.

[dsi1]

Post by Citizen Winston Smith

Post by dsi1
Where should the gold standard of pasta be set?

https://www.super-marmite.com/blog/cacio-e-pepe-le-plat-italien-incontournable/
https://www.super-marmite.com/wp-content/uploads/2022/06/Cacio-e-pepe-696x464.jpg
Cacio e pepe est une recette caractérisée par une simplicité qui n’est
qu’apparente. Des pâtes, du poivre et du fromage pecorino râpé.
Pourtant, faire un cacio e pepe digne de ce nom (et passer le strict
jugement d’un vrai Romain) est tout sauf évident.
La préparation nécessite une dextérité de maître et un équilibre parfait
entre les ingrédients : ce n’est qu’ainsi que vous obtiendrez cette
texture douce et crémeuse à racler dans l’assiette. Quels sont les
secrets pour réussir sa recette ?
Il faut tout d’abord préciser que le rapport entre le fromage pecorino
et l’eau de cuisson doit être de 1:1, afin d’obtenir une onctuosité
optimale. On passe ensuite à la deuxième phase, celle de la finition.
Est-il préférable d’égoutter et de terminer la cuisson dans la marmite
en ajoutant du poivre et du fromage, ou de tout mélanger dans le plat en
jouant habilement de la cuillère et de la fourchette ? Difficile à dire,
nous vous suggérons d’expérimenter les deux options et de faire votre
choix en fonction du résultat.

Spaghetti with butter and cheese is a dish that my granddaughters will
order when they're in a restaurant that serves spaghetti. It's a dish
that I sometimes make because it's something my granddaughter will eat.
I'd have to leave out the black pepper - nobody around here appreciates
the stuff. I love black pepper.

https://photos.app.goo.gl/8VTKfvXCSyeJyzTG7

[D]

Post by dsi1

Post by Citizen Winston Smith

Post by dsi1
Where should the gold standard of pasta be set?

https://www.super-marmite.com/blog/cacio-e-pepe-le-plat-italien-incontournable/
https://www.super-marmite.com/wp-content/uploads/2022/06/Cacio-e-pepe-696x464.jpg
Cacio e pepe est une recette caractérisée par une simplicité qui n’est
qu’apparente. Des pâtes, du poivre et du fromage pecorino râpé.
Pourtant, faire un cacio e pepe digne de ce nom (et passer le strict
jugement d’un vrai Romain) est tout sauf évident.
La préparation nécessite une dextérité de maître et un équilibre parfait
entre les ingrédients : ce n’est qu’ainsi que vous obtiendrez cette
texture douce et crémeuse à racler dans l’assiette. Quels sont les
secrets pour réussir sa recette ?
Il faut tout d’abord préciser que le rapport entre le fromage pecorino
et l’eau de cuisson doit être de 1:1, afin d’obtenir une onctuosité
optimale. On passe ensuite à la deuxiÚme phase, celle de la finition.
Est-il préférable d’égoutter et de terminer la cuisson dans la marmite
en ajoutant du poivre et du fromage, ou de tout mélanger dans le plat en
jouant habilement de la cuillÚre et de la fourchette ? Difficile à dire,
nous vous suggérons d’expérimenter les deux options et de faire votre
choix en fonction du résultat.

Spaghetti with butter and cheese is a dish that my granddaughters will
order when they're in a restaurant that serves spaghetti. It's a dish
that I sometimes make because it's something my granddaughter will eat.
I'd have to leave out the black pepper - nobody around here appreciates
the stuff. I love black pepper.
https://photos.app.goo.gl/8VTKfvXCSyeJyzTG7

Do you use pecorino for this pasta?

[Hank Rogers]

Post by D

Post by dsi1

Post by Citizen Winston Smith

Post by dsi1
Where should the gold standard of pasta be set?

https://www.super-marmite.com/blog/cacio-e-pepe-le-plat-italien-incontournable/
https://www.super-marmite.com/wp-content/uploads/2022/06/Cacio-e-pepe-696x464.jpg
Cacio e pepe est une recette caractérisée par une simplicité qui n’est
qu’apparente. Des pâtes, du poivre et du fromage pecorino râpé.
Pourtant, faire un cacio e pepe digne de ce nom (et passer le strict
jugement d’un vrai Romain) est tout sauf évident.
La préparation nécessite une dextérité de maître et un
équilibre parfait
entre les ingrédients : ce n’est qu’ainsi que vous obtiendrez cette
texture douce et crémeuse à racler dans l’assiette. Quels sont les
secrets pour réussir sa recette ?
Il faut tout d’abord préciser que le rapport entre le fromage pecorino
et l’eau de cuisson doit être de 1:1, afin d’obtenir une onctuosité
optimale. On passe ensuite à la deuxième phase, celle de la finition.
Est-il préférable d’égoutter et de terminer la cuisson dans la marmite
en ajoutant du poivre et du fromage, ou de tout mélanger dans le plat en
jouant habilement de la cuillère et de la fourchette ? Difficile Ã
dire,
nous vous suggérons d’expérimenter les deux options et de faire votre
choix en fonction du résultat.

Spaghetti with butter and cheese is a dish that my granddaughters will
order when they're in a restaurant that serves spaghetti. It's a dish
that I sometimes make because it's something my granddaughter will eat.
I'd have to leave out the black pepper - nobody around here appreciates
the stuff. I love black pepper.
https://photos.app.goo.gl/8VTKfvXCSyeJyzTG7

Do you use pecorino for this pasta?

Uncle Tojo's pecorino shriveled up years ago.

[ItsJoanNotJoAnn]

Post by dsi1
Spaghetti with butter and cheese is a dish that my granddaughters will
order when they're in a restaurant that serves spaghetti. It's a dish
that I sometimes make because it's something my granddaughter will eat.
I'd have to leave out the black pepper - nobody around here appreciates
the stuff. I love black pepper.
https://photos.app.goo.gl/8VTKfvXCSyeJyzTG7

Do you use pecorino for this pasta?
I know you're not asking me, but when I do the sketti
dish I do browned butter and freshly grated parmesan
Reggiano.

[D]

Post by D

Post by dsi1
Spaghetti with butter and cheese is a dish that my granddaughters will
order when they're in a restaurant that serves spaghetti. It's a dish
that I sometimes make because it's something my granddaughter will eat.
I'd have to leave out the black pepper - nobody around here appreciates
the stuff. I love black pepper.
https://photos.app.goo.gl/8VTKfvXCSyeJyzTG7

Do you use pecorino for this pasta?
I know you're not asking me, but when I do the sketti
dish I do browned butter and freshly grated parmesan
Reggiano.

Definitely sounds like another reasonable option!

[Citizen Winston Smith]

Post by D

Post by dsi1

Post by Citizen Winston Smith

Post by dsi1
Where should the gold standard of pasta be set?

https://www.super-marmite.com/blog/cacio-e-pepe-le-plat-italien-incontournable/
https://www.super-marmite.com/wp-content/uploads/2022/06/Cacio-e-pepe-696x464.jpg
Cacio e pepe est une recette caractérisée par une simplicité qui n’est
qu’apparente. Des pâtes, du poivre et du fromage pecorino râpé.
Pourtant, faire un cacio e pepe digne de ce nom (et passer le strict
jugement d’un vrai Romain) est tout sauf évident.
La préparation nécessite une dextérité de maître et un équilibre parfait
entre les ingrédients : ce n’est qu’ainsi que vous obtiendrez cette
texture douce et crémeuse à racler dans l’assiette. Quels sont les
secrets pour réussir sa recette ?
Il faut tout d’abord préciser que le rapport entre le fromage pecorino
et l’eau de cuisson doit être de 1:1, afin d’obtenir une onctuosité
optimale. On passe ensuite à la deuxième phase, celle de la finition.
Est-il préférable d’égoutter et de terminer la cuisson dans la marmite
en ajoutant du poivre et du fromage, ou de tout mélanger dans le plat en
jouant habilement de la cuillère et de la fourchette ? Difficile à dire,
nous vous suggérons d’expérimenter les deux options et de faire votre
choix en fonction du résultat.

Spaghetti with butter and cheese is a dish that my granddaughters will
order when they're in a restaurant that serves spaghetti. It's a dish
that I sometimes make because it's something my granddaughter will eat.
I'd have to leave out the black pepper - nobody around here appreciates
the stuff. I love black pepper.
https://photos.app.goo.gl/8VTKfvXCSyeJyzTG7

Do you use pecorino for this pasta?

Oh heck yes!

[D]

Post by Citizen Winston Smith

Post by D

Post by dsi1

Post by Citizen Winston Smith

Post by dsi1
Where should the gold standard of pasta be set?

https://www.super-marmite.com/blog/cacio-e-pepe-le-plat-italien-incontournable/
https://www.super-marmite.com/wp-content/uploads/2022/06/Cacio-e-pepe-696x464.jpg
Cacio e pepe est une recette caractérisée par une simplicité qui n’est
qu’apparente. Des pâtes, du poivre et du fromage pecorino râpé.
Pourtant, faire un cacio e pepe digne de ce nom (et passer le strict
jugement d’un vrai Romain) est tout sauf évident.
La préparation nécessite une dextérité de maître et un équilibre parfait
entre les ingrédients : ce n’est qu’ainsi que vous obtiendrez cette
texture douce et crémeuse à racler dans l’assiette. Quels sont les
secrets pour réussir sa recette ?
Il faut tout d’abord préciser que le rapport entre le fromage pecorino
et l’eau de cuisson doit être de 1:1, afin d’obtenir une onctuosité
optimale. On passe ensuite à la deuxiÚme phase, celle de la finition.
Est-il préférable d’égoutter et de terminer la cuisson dans la marmite
en ajoutant du poivre et du fromage, ou de tout mélanger dans le plat en
jouant habilement de la cuillÚre et de la fourchette ? Difficile à dire,
nous vous suggérons d’expérimenter les deux options et de faire votre
choix en fonction du résultat.

Spaghetti with butter and cheese is a dish that my granddaughters will
order when they're in a restaurant that serves spaghetti. It's a dish
that I sometimes make because it's something my granddaughter will eat.
I'd have to leave out the black pepper - nobody around here appreciates
the stuff. I love black pepper.
https://photos.app.goo.gl/8VTKfvXCSyeJyzTG7

Do you use pecorino for this pasta?

Oh heck yes!

Pecorino does seem to be the gold standard!

[dsi1]

Post by D

Post by dsi1
Spaghetti with butter and cheese is a dish that my granddaughters will
order when they're in a restaurant that serves spaghetti. It's a dish
that I sometimes make because it's something my granddaughter will eat.
I'd have to leave out the black pepper - nobody around here appreciates
the stuff. I love black pepper.
https://photos.app.goo.gl/8VTKfvXCSyeJyzTG7

Do you use pecorino for this pasta?

I use green can cheese. I have some Parmesan rinds that I'll grind down
and eat with pasta and butter. Da kids get the green can cheese. Dey
love dat stuff.

https://www.amazon.com/Kraft-Grated-Parmesan-Cheese-Plastic/dp/B08NYRGBB8/

[Walt Coogan]

Post by dsi1

Post by D

Post by dsi1
Spaghetti with butter and cheese is a dish that my granddaughters will
order when they're in a restaurant that serves spaghetti. It's a dish
that I sometimes make because it's something my granddaughter will eat.
I'd have to leave out the black pepper - nobody around here appreciates
the stuff. I love black pepper.
https://photos.app.goo.gl/8VTKfvXCSyeJyzTG7

Do you use pecorino for this pasta?

I use green can cheese. I have some Parmesan rinds that I'll grind down
and eat with pasta and butter. Da kids get the green can cheese. Dey
love dat stuff.
https://www.amazon.com/Kraft-Grated-Parmesan-Cheese-Plastic/dp/B08NYRGBB8/

Hmm, maybe not wise to serve this to italians? How is the quality?

I had some recently out of curiosity and was disappointed. Mostly it
tasted like slightly funky salty stuff.

[Bruce]

Post by dsi1
Where should the gold standard of pasta be set? Italy, I suppose, but
the Italian dishes in the US are probably not the same as Italy. The
Italians would probably spit in our plates if they were forced to work
in an Italian-American restaurant.

A bit like Japanese, Chinese, Koreans etc would spit in Hawaiian
imitations of their dishes?

[Hank Rogers]

Post by dsi1

Post by Dave Smith

Post by dsi1

Post by Dave Smith
They look interesting. The mediterranean place sounds like one on Port
Colborne.  It has a great seafood pasta but it's pretty pricey for a
small place in the boonies and a very limited menu. They only have IIRC
four appetizers, six entrees, a half dozen types of wine and two brands
of beer.

I'm not a big fan of Italian pasta. Da rest of da family loves the
stuff. We had Italian in Montana but I'd rather have a bowl of spicy
pork ramen.

It had never occurred to me that pasta in Montana would be the stuff by
which bars are set. I have been open about my lack of enthusiasm for
Italian restaurant food but over the past few years I have also
mentioned some very pleasant experiences. I can whip up a tomato sauce
better than any commercially bottled stuff and better than most I have
had in restaurants. The new Italian take out in town knocked my socks
off, as did a meal of seafood risotto in a place in Newport Beach CA. I
have had some abysmal Italian dishes in European restaurants, especially
one in Paris and one in Baden Baden.
I

Post by dsi1
https://photos.app.goo.gl/TJpKQDAVQmb36TM67
https://photos.app.goo.gl/HWVxYnYRjFydoVy29

Where should the gold standard of pasta be set? Italy, I suppose, but
the Italian dishes in the US are probably not the same as Italy. The
Italians would probably spit in our plates if they were forced to work
in an Italian-American restaurant.

Tojo, I bet da hawaiians have spit on yoose plate many times.

Might have even pissed or shit on it a time or two.

[Mike Duffy]

Post by dsi1
Where should the gold standard of pasta be set?

By ordained Pastafarians after graduating from the Semolinary.

[jmcquown]

Post by Mike Duffy

Post by dsi1
Where should the gold standard of pasta be set?

By ordained Pastafarians after graduating from the Semolinary.

:)

Jill

[Carol]

Post by Mike Duffy

Post by dsi1
Where should the gold standard of pasta be set?

By ordained Pastafarians after graduating from the Semolinary.

Grin!

[D]

Post by dsi1

Post by Dave Smith

Post by dsi1

Post by Dave Smith
They look interesting. The mediterranean place sounds like one on Port
Colborne.  It has a great seafood pasta but it's pretty pricey for a
small place in the boonies and a very limited menu. They only have IIRC
four appetizers, six entrees, a half dozen types of wine and two brands
of beer.

I'm not a big fan of Italian pasta. Da rest of da family loves the
stuff. We had Italian in Montana but I'd rather have a bowl of spicy
pork ramen.

It had never occurred to me that pasta in Montana would be the stuff by
which bars are set. I have been open about my lack of enthusiasm for
Italian restaurant food but over the past few years I have also
mentioned some very pleasant experiences. I can whip up a tomato sauce
better than any commercially bottled stuff and better than most I have
had in restaurants. The new Italian take out in town knocked my socks
off, as did a meal of seafood risotto in a place in Newport Beach CA. I
have had some abysmal Italian dishes in European restaurants, especially
one in Paris and one in Baden Baden.
I

Post by dsi1
https://photos.app.goo.gl/TJpKQDAVQmb36TM67
https://photos.app.goo.gl/HWVxYnYRjFydoVy29

Where should the gold standard of pasta be set? Italy, I suppose, but
the Italian dishes in the US are probably not the same as Italy. The
Italians would probably spit in our plates if they were forced to work
in an Italian-American restaurant.
https://photos.app.goo.gl/2B7Pb2tGXvxSSHm58

I agree. The best pasta dishes I ever had, I had in Rome.

[Carol]

Post by D

Post by dsi1

Post by Dave Smith

Post by dsi1

Post by Dave Smith
They look interesting. The mediterranean place sounds like
one on Port Colborne.  It has a great seafood pasta but it's
pretty pricey for a small place in the boonies and a very
limited menu. They only have IIRC four appetizers, six
entrees, a half dozen types of wine and two brands of beer.

I'm not a big fan of Italian pasta. Da rest of da family loves
the stuff. We had Italian in Montana but I'd rather have a bowl
of spicy pork ramen.

It had never occurred to me that pasta in Montana would be the
stuff by which bars are set. I have been open about my lack of
enthusiasm for Italian restaurant food but over the past few
years I have also mentioned some very pleasant experiences. I can
whip up a tomato sauce better than any commercially bottled stuff
and better than most I have had in restaurants. The new Italian
take out in town knocked my socks off, as did a meal of seafood
risotto in a place in Newport Beach CA. I have had some abysmal
Italian dishes in European restaurants, especially one in Paris
and one in Baden Baden.
I

Post by dsi1
https://photos.app.goo.gl/TJpKQDAVQmb36TM67
https://photos.app.goo.gl/HWVxYnYRjFydoVy29

Where should the gold standard of pasta be set? Italy, I suppose,
but the Italian dishes in the US are probably not the same as
Italy. The Italians would probably spit in our plates if they were
forced to work in an Italian-American restaurant.
https://photos.app.goo.gl/2B7Pb2tGXvxSSHm58

I agree. The best pasta dishes I ever had, I had in Rome.

Never having been lucky enough to go to Rome, the best outside of my
kitchen, was a little [lace 3 streets from the dock in Shimoto JP. It
was NOT Authentic Italian but it was very good! The seasoning was
adjusted to Japanese tastes and the effect was a funky but delicious
result. I tasted a subtle use of what I think was calamansi (a citrus
fruit not common in North America. Similar tolemon/lime.

Sounds odd but really was a great tasting dish. It happened to be
vegetarian.

[D]

Post by Carol

Post by D

Post by dsi1

Post by Dave Smith

Post by dsi1

Post by Dave Smith
They look interesting. The mediterranean place sounds like
one on Port Colborne.  It has a great seafood pasta but it's
pretty pricey for a small place in the boonies and a very
limited menu. They only have IIRC four appetizers, six
entrees, a half dozen types of wine and two brands of beer.

I'm not a big fan of Italian pasta. Da rest of da family loves
the stuff. We had Italian in Montana but I'd rather have a bowl
of spicy pork ramen.

It had never occurred to me that pasta in Montana would be the
stuff by which bars are set. I have been open about my lack of
enthusiasm for Italian restaurant food but over the past few
years I have also mentioned some very pleasant experiences. I can
whip up a tomato sauce better than any commercially bottled stuff
and better than most I have had in restaurants. The new Italian
take out in town knocked my socks off, as did a meal of seafood
risotto in a place in Newport Beach CA. I have had some abysmal
Italian dishes in European restaurants, especially one in Paris
and one in Baden Baden.
I

Post by dsi1
https://photos.app.goo.gl/TJpKQDAVQmb36TM67
https://photos.app.goo.gl/HWVxYnYRjFydoVy29

Where should the gold standard of pasta be set? Italy, I suppose,
but the Italian dishes in the US are probably not the same as
Italy. The Italians would probably spit in our plates if they were
forced to work in an Italian-American restaurant.
https://photos.app.goo.gl/2B7Pb2tGXvxSSHm58

I agree. The best pasta dishes I ever had, I had in Rome.

Never having been lucky enough to go to Rome, the best outside of my
kitchen, was a little [lace 3 streets from the dock in Shimoto JP. It
was NOT Authentic Italian but it was very good! The seasoning was
adjusted to Japanese tastes and the effect was a funky but delicious
result. I tasted a subtle use of what I think was calamansi (a citrus
fruit not common in North America. Similar tolemon/lime.
Sounds odd but really was a great tasting dish. It happened to be
vegetarian.

Ah, but it is never too late to try! Maybe a trip to Rome could be
something to look forward to next year? =)

Vegetarian dishes scare me sometimes. =/

[Carol]

Post by D
Ah, but it is never too late to try! Maybe a trip to Rome could be
something to look forward to next year? =)
Vegetarian dishes scare me sometimes. =/

Naw! I had bruschetta with meatless stir fry tonight. Don's not
feeling very well so he's having a can of chicken soup with toast.

[Citizen Winston Smith]

Post by Dave Smith
It had never occurred to me that pasta in Montana would be the stuff by
which bars are set.

Dumbasshole!

https://www.verdigrisproject.org/oral-histories/tino-grosso-buttes-italian-community

https://www.facebook.com/amicihelena22/

https://www.meetup.com/missoula-italian-language-meetup/

https://www.atlasobscura.com/articles/italian-internment-prisoners-world-war-ii