A Modest Proposal
Melba's Jammin'
Orzo, vermicelli, umbria, shells, fusilli, ditalini, elbow spaghetti,
rings, capellini. OK, I got up and looked. I also have little teeny
stars, something shaped sort of like a conch shell. orrechiette,
corkscrews and some linquine.
How do you use what you have? I propose a submission of recipes using
the pastas and these 'rules': Each post should have a recipe and the
subject line should indicate the type of pasta used, and each post
should contain REC to indicate there's a recipe included. E.g., REC:
Spaghetti - Spaghetti Bravissimo. I'm suggesting separate posts for
each recipe so that the pissing contests that are sure to ensue will be
appropriately placed. Maybe it will contain the drift a bit. I'll go
first. :-)
--
-Barb, <www.jamlady.eboard.com> updated 2-19-04 -- Dufus picture posted!
NancyJaye
2 envelopes Knorr's pesto sauce
1 lb med shrimp
butter and garlic and salt to taste
Perpare vermicelli as directed.
Prepare pesto as directed.
Saute shrimp in butter garlic and salt until pink.
Mix all together.
Serve with a mixed green salad and garlic bread.
NancyJaye
Melba's Jammin'
<nanc...@charter.net> wrote:
What do you add to make the pesto sauce from the mix? This sounds like
a winner in August when I've beaucoup basil out front. Or maybe if I
took some of the frozen stuff from the freezer. . . .
zxcvbob
> Without moving from my seat I can think of these pastas in my larder:
> Orzo, vermicelli, umbria, shells, fusilli, ditalini, elbow spaghetti,
> rings, capellini. OK, I got up and looked. I also have little teeny
> stars, something shaped sort of like a conch shell. orrechiette,
> corkscrews and some linquine.
Oh. I read the subject and thought you were starting a thread about that
essay by Jonathan Swift.
Best regards,
Bob
John Gaughan
> How do you use what you have?
Spaghetti: Spaghetti rustica, or at least just plain old meat sauce
Fettucine: Fettucine alfredo, or Fettucine with cream sauce (yes, I
still remember that thread a month or two ago...)
Capellini: I refuse to call it "angel hair" :-P I use it like I do
spaghetti
Linguini: again, like spaghetti -- it needs meat sauce
Rigatoni: meat sauce, but usually I bake up like a casserole and add
some mozzarella cheese and pepperoni.
Rotini: meat sauce
elbow macaroni: My wife calls it "goulash," but everyone else calls it
"chili mac." It sucked in the school cafeteria but when I make it, it
rocks. I also make macaroni and cheese from scratch in a modified Alton
Brown recipe.
Fiori (hexagons): I add this to chicken stew.
Come to think of it, the vast majority of my pasta sauces have ground
beef in them, if not also sausage or prosciutto.
If there are spelling errors, I blame Captin Morgan. Yes, it is his
fault. Also the shot glasses. Ciao.
--
John Gaughan
http://www.johngaughan.net/
jo...@johngaughan.net
Rodney Myrvaagnes
<barbsc...@earthlink.com> wrote:
>the pastas and these 'rules': Each post should have a recipe and the
>subject line should indicate the type of pasta used, and each post
>should contain REC to indicate there's a recipe included. E.g., REC:
>Spaghetti - Spaghetti Bravissimo. I'm suggesting separate posts for
>each recipe so that the pissing contests that are sure to ensue will be
>appropriately placed. Maybe it will contain the drift a bit. I'll go
>first. :-)
A few days ago I bought a 1/4 lb piece of Coho salmon downstairs. I
boiled 6 oz of speghattini (Setarro) in salty water. While it was
boiling I minced a clove of garlic finely and put it in a little bowl
covered with OO, maybe 2 TBSP.
I sliced the salmon into 5-6 mm slices. When the pasta was al dente I
poured it through a strainer into a bowl (to heat the bowl), then
dumped the bowl, put the garlic and oil in, dumped the pasta on top,
put the salmon on top of the pasta, and tossed all together.
The salmon gets cooked as much as it needs from the pasta. I used
little enough garlic, and finely enough minced, so it was ok as well.
YMMV.
My wife liked it, as did I. It probably would have worked fine with
the much cheaper farmed salmon, but I have been queasy about farmed
salmon lately.
Rodney Myrvaagnes J36 Gjo/a
MOM CASTS TOT IN CEMENT
Most experts voice cautious optimism
EskW...@spamblock.panix.com
> Without moving from my seat I can think of these pastas in my larder:
> Orzo, vermicelli, umbria, shells, fusilli, ditalini, elbow spaghetti,
> rings, capellini. OK, I got up and looked. I also have little teeny
> stars, something shaped sort of like a conch shell. orrechiette,
> corkscrews and some linquine.
> How do you use what you have?
I just use it for whtatever. If it is something hearty, like sausage,
I use a heavier, chewier pasta, like rigatoni. If it is something light,
I use a finer pasta. Its no big dea
--
...I'm an air-conditioned gypsy...
- The Who
NancyJaye
"Melba's Jammin'" <barbsc...@earthlink.com> wrote in message
news:barbschaller-B7E5...@news.individual.net...
Hi Barb.
I'm pretty sure it's just OO and water that is added to the Knorr's pesto
mix.
NancyJaye
Kate Connally
Hah! I have not one single type of pasta in my
cupboard. Until 2 weeks ago I had some tarhonya but
used it up to make Hungarian sauerkraut soup. I love
pasta but seems I don't make it very often. And what
I usually have, when I have it it plain old spaghetti.
Sometimes I buy frozen ravioli or frozen or boxed
tortellini. I use rice or potatoes much more often.
Once a year I make homemade noodles for turkey noodle
soup. But I was just thinking lately that I hadn't
made spaghetti in a long time and that I should make
some some day soon.
Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
mailto:conn...@pitt.edu
Kate Connally
Oops! I lied. I do also use egg noodles about once
or twice a year and I make that summer pasta salad I
took to the cook-in with rigatoni or ziti.