REQUEST: Send Me Your Stupid Food Tricks
John Polcari
I'm Looking for Stupid Food Tricks for my web page.
No food trick too stupid.
Can you top...
The baloney in the waffle trick.
Chop Suey Sandwiches.
Dog Food Pizza.
Coca-Cola glazed ham.
The old "Vibrator in the Jello (c)" trick.
Well I dare ya, so post 'em or E-mail to jpol...@hifi.com
John Polcari jpol...@hifi.com Cambridge SoundWorks
This (whatever) may not be.......etc.
Celandon
some with varieing degrees of success, and would like to try something
"real" and different. It can be for tortellini or whatever shape pasta.
Cream based or not. I'd very much appreciate it.
I am a big fan of spiceiness incidentally!
Thanks for your time,
Celandon
Meg Worley
the rfc crowd has left, I humbly submit the hors d'oevres
from the party I had the night before I moved to Asia.
I bought every different shape and color of dog biscuit
and cat treat that I could find, and scattered them in
baskets and bowls around the house, as if they were
nuts and canapes. Near the kegs, I had a bag of tortilla
chips arranged around a dip bowl, which was filled with
Alpo and garnished with parsley. By the end of the party,
every one of these offerings had disappeared, and one
person told me later that she'd really liked a particular
basket of goodies.
Yes, of course it was awful of me to do, but I defy you
all to prove that *you* never did anything stupid in the
70s. It was that kind of decade.
Rage away,
meg
(PS: My *next* going-away party features another stupid
food trick, but I figure I'll let readers' stomachs settle
before I bring that one up.)
--
mwo...@mathcs.emory.edu comparatively literate
Mark Thorson
it by the corners, aim the convex part at an open flame like a candle.
Quickly bend the rind so the convex side becomes concave. A mist of
orange oil will spray out, and the flame will ignite it in a flash.
Crystal
This works even better with grapefruit... most citrus peels will work,
though.
ObFoodTrick: Put ketchup on your macaroni and cheese and watch all of the
adults in the room either disappear or turn green. ;)
--Crystal Renay-Raymond... 24 years old and refusing to grow up
mer...@netcom.com
Elizabeth Jessup
Meg Worley <mwo...@mathcs.emory.edu> wrote:
>At the risk of destroying what little confidence in me
>the rfc crowd has left, I humbly submit the hors d'oevres
>from the party I had the night before I moved to Asia.
>I bought every different shape and color of dog biscuit
Ick. Our department Christmas party is traditionally
a potluck dinner where luck brings us a wide variety
of really bad hamburger casseroles. A couple years
back, a few of us decided to spice things up with some
more "interesting" food. The rule was that it had to
be edible but really undesirable, and the person bringing
the dish had to eat a serving of it. The result was
Fancy hors d'oeuvres: melba toast with stuffed green olive
and a gummy worm melted over the top
Vegetarian shepard's pie: graham cracker crust, lemon pie
filling topped with canned green beans
and instant mashed potatoes
Spam rollups: spam with spray cheese baked in canned biscuit
dough (this one turned out to be standard fare
for many guests)
Rice pudding made with live culture kefir: this got BIGGER
and sourer as the night wore on
Homemade giant Oreo, complete with lard and sugar filling.
All of it disappeared right away, except for the rice pudding
which grew ever faster the more people ate. After the party,
though, we found almost all of the giant oreo scattered about
the room, in pieces with one bite taken out.
We still get a good laugh out of it.
Liz
Marjorie Rosen
: Hey Kids!
Picture this - A Halloween party, lots of people....bobbing for trout.
We did it. I have the pictures.
Marjorie
Dave Duma
Learning Channel.
Joel Ehrlich
All on 07-03-95 05:29 saying...
Ce> Can anyone suggest sauces other than marinara for pasta? I have made
Ce> up some with varieing degrees of success, and would like to try
Ce> something "real" and different. It can be for tortellini or whatever
Ce> shape pasta. Cream based or not. I'd very much appreciate it.
Ce>
Ce> I am a big fan of spiceiness incidentally!
Ce>
O.K., then some of these should suit you quite well...
Spaghetti al Cafe No. 2251 Yields 4 Servings
4 small Onions, Minced 3/4 Cup Strong Coffee
1 Clove Garlic, Minced 1 Pinch Oregano
2 Tbls Olive Oil 1 Pinch Sugar
1 Lb Ground Beef 1 Pinch Salt
7 oz Tomatoes, Peeled & 1 Pinch Pepper
Sliced 9 oz Spaghetti
9 oz Mushrooms, Minced - Parmesan, Grated
3 1/2 oz Tomato Puree
Brown the onions and garlic in olive oil.
Add the ground beef.
Brown the beef.
Add the tomatoes, mushrooms, tomato puree and coffee.
Simmer for 30 minutes, adding water as needed.
Add the oregano.
Cook 4 minutes.
Add sugar, salt and pepper.
Put the spaghetti in salted, boiling water.
Cook until al dente.
Drain.
Place in a bowl.
Pour the sauce over.
Sprinkle with Parmesan.
Serve.
Spaghetti Sauce of Three Meats No. 436 Yields 12 Servings
1 lb beef, cut up 3 bay leaves
1 lb chicken, cut up 1 tbls basil
1 lb pork, cut up 1 cup parsley, chopped
1 onion juice of 1/2 lemon
4 garlic cloves, crushed 1 1/2 lbs Italian meatballs
1 16 oz tomato paste 1 lb spaghetti
1 28 oz Italian tomatoes, cnnd
Brown the meat pieces in hot fat with the sliced onion and garlic.
Add the strained tomatoes and paste.
Stir in the seasoning and simmer for 1 1/2 to 2 hours.
Add lemon juice to taste.
Cook the spaghetti.
Heat the meat balls.
Slice the meat which you have removed from the sauce.
Combine sauce, meat and meat balls.
Serve.
Spaghetti Sauce w/Chicken Livers No. 782 Yields 4 Servings
2 Tbls Butter 1/8 tsp Pepper
1/2 Cup Onions, Chopped 1/4 tsp Basil
1 Cup Chicken Livers, Cubed Parsley
1/2 Cup Tomato Sauce for Pasta
1 tsp Salt
Melt the butter in a large skillet.
Saute the onions until light brown.
Add the chicken livers and saute very lightly.
Add the tomato sauce and simmer for about 15 minutes.
Season with the salt, pepper and basil.
Garnish with parsley after pouring over the pasta.
Tri-Color Pasta No. 2900 Yields 4 Servings
1/4 Cup Olive Oil - Salt
1 Tbls Olive Oil - Black Pepper, Ground
1 Clove Garlic, Crushed 1 Lb Penne or other Pasta
1/4 Cup Onion, Chopped Fine 1/2 Cup Fresh Basil, Chopped
29 oz Canned Whole Tomatoes - Parmesan, Grated
w/Juice, Broken Up
Heat the first measure of olive oil in a large skillet over medium heat.
Add the onion.
Saute until tender - don't let it brown.
Add the garlic.
Saute for 1 minute.
Stir in the tomatoes.
Reduce the heat to a simmer.
Simmer, stirring occasionally, until the sauce thickens slightly (about 25
minutes).
Add salt and pepper to taste.
Cook the pasta to the desired degree of doneness in a large pot of salted
boiling water.
Drain well.
Place in a large bowl.
Stir the second measure of olive oil into the sauce.
Pour the sauce over the pasta.
Add the chopped basil.
Toss to blend well.
Sprinkle the Parmesan over.
Serve.
Spaghetti w/Tomato Sauce No. 412 Yields 4 Servings
4 cups tomatoes, canned 1/4 tsp thyme, dried
2 tbls olive oil 1 tbls basil
3/4 cup onion, chopped pepper, black
1 tbls garlic, chopped 1 tbls margarine
3/4 cup green pepper, chopped 1 lb spaghetti
1/4 tsp red hot pepper flakes
1 bay leaf
Heat the oil in a saucepan.
Add the onion, garlic, green pepper and crushed hot red pepper.
Cook, stirring often, for about 5 minutes.
Add the tomatoes, bay leaf, thyme and a generous grinding of pepper.
Bring to a boil.
Reduce heat to a simmer.
Simmer for 20 minutes.
Spoon mixture into the container of a food processor.
Blend to a fine puree.
Add the basil.
Reheat.
Swirl in the margarine.
Serve over spaghetti.
Bow Tie Pasta in Mushroom Sauce No. 2212 Yields 6 Servings
1 1/4 Lb White Mushrooms 1 Tbls Flat Leaf Parsley,
1/2 Cup Shallots, Chopped Chopped
2 tsp Garlic, Chopped Fine 2 tsp Lemon Zest, Grated
3 Tbls Extra Virgin Olive Oil 12 oz Bowtie Pasta, Uncooked
- Black Pepper, Ground - Parmesan, Grated
1/3 Cup Flat Leaf Parsley,
Chopped
Trim the mushroom stems.
Wipe the mushroom caps with a damp towel.
Slice lengthwise.
Toss the mushrooms, shallots and garlic with oil in a large, heavy saucepan.
Cook over medium high heat, stirring, for 10 minutes.
Season with pepper.
Toss with the first measure of parsley and the lemon zest.
Cook for 1 minute.
Remove from heat.
Cover.
Keep warm.
Set aside.
Cook the pasta in boiling salted water, stirring once or twice, until al dente
(6-8 minutes).
Drain, reserving 2 tablespoons of the cooking liquid.
Toss the pasta with the mushrooms and the reserved liquid.
Add the Parmesan.
Toss to mix thoroughly.
Serve at once garnished with the second measure of parsley.
Old Fashioned Meat Sauce for Pasta No. 540 Yields 5 Quarts
12 Plum Tomatoes 2 tsp Salt
1/2 Cup Olive Oil 2 Tbls Granulated Sugar
1 1/2 Cups Shredded Parmesan 1 Whole Garlic, Minced
2 tsp Oregano Leaves, Dry 1 1/2 lb Ground Beef
2 tsp Rosemary, Dry 2 Cups Mushrooms, Sliced
1 tsp Marjoram Leaves, Dry 1 Cup Tomato Paste
1 tsp Sweet Basil
Blanch & peel half the tomatoes.
Place in a slow cooker with half of the olive oil, the marjoram, rosemary,
oregano, sugar, salt, sweet basil and garlic.
Slow simmer for 24 to 48 hours or until the tomato solids are completely
reduced.
Blanch and peel the remaining tomatoes, remove the seeds and puree.
Add to the slow cooker along with the tomato paste and continue to cook, very
slowly, for another 24 hours.
Sautee the ground beef and add to the slow cooker along with the remainder of
the olive oil.
Continue cooking for at least half a day.
During the last four hours of cooking, add the shredded parmesan cheese and
blend in well.
Add the mushrooms 15 minutes or so before serving.
If you are planning meat balls, add them with the cheese and remove before
serving.
Serve the sauce over or alongside the pasta.
Red Pesto Sauce No. 1858 Yields 1 Cup
20 Sun Dried Tomatoes, 6 Tbls Olive Oil
Dried or Oil Packed 20 Oil Cured Black Olives
1 Clove Garlic, Degermed & Pitted
Minced 2 tsp Fresh Thyme, Minced
1/2 tsp Crushed Hot Red Pepper 1 Tbls Fresh Rosemary, Minced
Flakes
If using dry packed dried tomatoes, plump them in boiling water for a few
minutes.
Combine all the ingredients in the bowl of a food processor.
Process until the sauce is well emulsified but still quite coarse and almost
chunky. (You do NOT want a smooth sauce)
Joel
... The Management reserves the right to serve refuse to anyone.
___ Blue Wave/QWK v2.12
Byrdman
> Can anyone suggest sauces other than marinara for pasta? I have made up
> some with varieing degrees of success, and would like to try something
> "real" and different. It can be for tortellini or whatever shape pasta.
>
fettucine, although I haven't tried it with tortelloni or tortellini. Here
is the recipe from *The Better Homes and Gardens New Cookbook*, which I have
tried and enjoyed. My comments are in parentheses...
Alfredo Sauce
In the same saucepan you cooked your pasta in, combine the following:
3 Tablespoons Cup Heavy Cream or Half-n-Half(not milk, as I have discovered)
1 Tablespoon butter or margarine
When these are mixed, add
1/3 Cup freshly-grated parmesan cheese(the canned stuff won't cut it)
Black pepper and nutmeg to taste.
When smoothly blended, add pasta back in and toss until well-coated.
(This makes enough sauce for 4oz. of pasta.)
>
> Thanks for your time,
> Celandon
You're very welcome!
Culinarily yours,
David Byrd
deb...@tntech.edu
ma...@godzilla.eecs.berkeley.edu
> Can anyone suggest sauces other than marinara for pasta? I have made up
> some with varieing degrees of success, and would like to try something
> "real" and different. It can be for tortellini or whatever shape pasta.
> Cream based or not. I'd very much appreciate it.
One of my favorites is roasted red peppers, tomatoes, and gorgonzola.
I don't have any official recipe for this, I just adjust the
proportions until it tastes right. It's a pretty forgiving sauce,
though: it usually tastes right unless you do something really stupid.
You might want to try a bit of fried garlic in the sauce too, or maybe
some chopped olives: they work pretty well.
--
Matt Austern ma...@physics.berkeley.edu
http://dogbert.lbl.gov/~matt
Colin McElroy
: In article <3t8nrr$g...@newsbf02.news.aol.com>, cela...@aol.com (Celandon) writes:
: > Can anyone suggest sauces other than marinara for pasta? I have made up
: > some with varieing degrees of success, and would like to try something
: > "real" and different. It can be for tortellini or whatever shape pasta.
: > Cream based or not. I'd very much appreciate it.
Carbonara (sp?): Fry a couple of slices of bacon. Set bacon aside and
pour off some of the fat. Saute some garlic in the fat and add a little
butter and olive oil. Crumble the bacon. Whip up a couple of eggs.
Pour the hot garlic/oil mixture on *hot* pasta. Immediately pour the
eggs on the pasta and add the bacon. Mix together. (the hot pasta
will cook the eggs). Serve with Parmesan.
Probably the eggs should be at room temp when you add them.
Colin
KevinK
# Byrdman (deb...@tntech.edu) wrote:
# : In article <3t8nrr$g...@newsbf02.news.aol.com>, cela...@aol.com
(Celandon) writes:
# : > Can anyone suggest sauces other than marinara for pasta? I have made up
# : > some with varieing degrees of success, and would like to try something
# : > "real" and different. It can be for tortellini or whatever shape
pasta.
# : > Cream based or not. I'd very much appreciate it.
# : >
# Carbonara (sp?): Fry a couple of slices of bacon. Set bacon aside and
# pour off some of the fat. Saute some garlic in the fat and add a little
# butter and olive oil. Crumble the bacon. Whip up a couple of eggs.
# Pour the hot garlic/oil mixture on *hot* pasta. Immediately pour the
# eggs on the pasta and add the bacon. Mix together. (the hot pasta
# will cook the eggs). Serve with Parmesan.
# Probably the eggs should be at room temp when you add them.
#
# Colin
Sounds delicious!
I think non-marinary pasta sauces typically have a lot of fat. Just an
observation. I like fatty foods at times too. But for everyday I like
lower fat foods. Anyone have a low-fat non-marinary pasta sauce? What
about fat-free dressing on pasta? Hmm... I think I will try it
tomorrow...
Kevin
Christine Neidecker
>
>I think non-marinary pasta sauces typically have a lot of fat. Just an
>observation. I like fatty foods at times too. But for everyday I like
>lower fat foods. Anyone have a low-fat non-marinary pasta sauce? What
>about fat-free dressing on pasta? Hmm... I think I will try it
>tomorrow...
>
I used to stirfry veggies in Ken's LowFat Italian Dressing and then serve
over pasta, and then add a little parmesan. You could use chicken or
veggie broth, too.
You could try jazzing up some roasted red pepper puree with a few spices.
I'd try basil, fennel, salt & pepper (got that idea from a wonderful red
pepper soup recipe I have), maybe a splash of wine or sambuca or broth.
You can roast the peppers yourself or buy in a jar.
Another good sauce -- carmelized onions. Mmm! This takes a while to
prepare, though. Slice up lots of onions (1.5 cups per person). Put them
in a saute pan sprayed with Pam and cover. Cook on low heat 45 minutes,
until soft. Remove cover -- turn heat to medium and cook liquid away. Add
salt & pepper (don't be shy w/ the salt), and continue cooking and stirring
onions until they turn golden brown (if they stick a little, that's ok, just
turn the heat down a tad). Splash in a little white wine, and stir it in,
scraping up any browned bits. Turn heat to high, stirring and scraping until
the wine is gone. Throw in a big handful of fresh parsley (or a smaller
handful of dried), toss, and serve over spaghetti. Add parmesan to taste at
the table.
There are fun things you can do with dried mushrooms -- rehydrate them,
and save the soaking liquid. Saute some chopped garlic and shallots in
Pam (or a little white wine). If they stick a little, that's ok. Add some
fresh mushrooms, & saute. Chop the rehydrated mushrooms, add to pan, saute.
Add the reserved liquid, maybe a splash of wine, and salt & peppper. Crank
up the heat and reduce this a little. (At this point I'm always tempted
to throw in some heavy cream, but that's evil -- I wonder if a little
skim evap'ed milk or low/non-fat sour cream would work?) Serve over
fettucine.
Chris
Stephanie Perry
>In-reply-to: cela...@aol.com's message of 3 Jul 1995 08:29:47 -0400
>In article <3t8nrr$g...@newsbf02.news.aol.com> cela...@aol.com (Celandon)
>writes:
>> Can anyone suggest sauces other than marinara for pasta? I have made up
>> some with varieing degrees of success, and would like to try something
>> "real" and different. It can be for tortellini or whatever shape pasta.
>> Cream based or not. I'd very much appreciate it.
>One of my favorites is roasted red peppers, tomatoes, and gorgonzola.
>I don't have any official recipe for this, I just adjust the
>proportions until it tastes right. It's a pretty forgiving sauce,
>though: it usually tastes right unless you do something really stupid.
>You might want to try a bit of fried garlic in the sauce too, or maybe
>some chopped olives: they work pretty well.
This is similar to a pasta sauce we use almost once a week. It includes
sauteed onions or leeks, mushrooms, and garlic. Deglaze with vermouth, add
peppers, olives, marinated artichokes, tomatoes, spices (basil, oregano,
thyme, crushed red peppers) or any combination. Cook for a few more minutes,
add some lemon juice and lemon zest and serve over your favorite pasta with
some crumbled gorgonzola or grated parmesan. YUM.
Mary f
One that my mom likes is as follows (she had something
similar in italy and this is her version).
A couple of seeded and peeled plum tomatoes
roughly chopped (2 per person).
As much fresh mozzarella as you like cut into cubes
Fresh basil cut into strips (I know how to say it but can't
spell it :-( "chif a nod, chef o nod?? help !)
Capers (1 - 2 Tablespoons)
Fresh ground black pepper
Olive oil
Cook linguine until al dente
To a warm sauce pan, add oil, add pasta and toss,
add cheese, tomatoes and capers and toss until warm, but cheese is not
melting. Offer fresh gound pepper. Garnish with sprigs of fresh
basil. Serve with garlic bread and a salad (that doesn't have
tomatoes).
Some people might still consider this a marinara, because of
the tomatoes, I prefer to think of it as an uncooked sauce :-).
(whatever floats your boat ___|> )
\__/
:-)
Mary f
|\ _,,,~~~,,_
/, .-'`~\ ~-. ;-;;,_
|,4- ) )-,_. ,\ ( `'-'
'-~~''(_/--' `-'\_)
It's a widdle pud
Mark Jones
|> In article <rainbow-1307...@oasis.msn.fullfeed.com> rai...@msn.fullfeed.com (KevinK) writes:
|> >
|> >I think non-marinary pasta sauces typically have a lot of fat. Just an
|> >observation. I like fatty foods at times too. But for everyday I like
|> >lower fat foods. Anyone have a low-fat non-marinary pasta sauce? What
|> >about fat-free dressing on pasta? Hmm... I think I will try it
|> >tomorrow...
|> >
You can get around the significant fat (remember, organically
grown cold pressed olive oil (extracted without chemicals) is
OK for the body in small ammounts) by sauteeing onions
and garlic in a couple of teaspoons of olive oil or ghee,
then adding shreadded carrots and lots of fresh, chopped
tomatos and simmering for an hour. The resulting sauce is
tangy and can be used in moderation over fresh pasta for
a delicous meal. (Of course, all the usual marinara caveats
apply: add desired spices and other things.) You can even
omit adding cheese to decrease the dairy fat (not so good)
while enjoying the plant based fat (the tiny bit of olive oil).
Mark
jon...@swim5.eng.sematech.org
Alison Williams
<snippety pasta sauces snip>
: Sounds delicious!
: I think non-marinary pasta sauces typically have a lot of fat. Just an
: observation. I like fatty foods at times too. But for everyday I like
: lower fat foods. Anyone have a low-fat non-marinary pasta sauce? What
: about fat-free dressing on pasta? Hmm... I think I will try it
: tomorrow...
: Kevin
I like to chop up some pumpkin (with my new cleaver!), boil it in a little
salted water or chicken stock till soft, mash it with a wooden spoon, add
milk/stock/wine till the desired consistency. With lots of pepper it's a
great and unusual sauce. I often add cooked onions, mushrooms, broccoli,etc
during the reheating stage (after mashing) and stir in some chopped up
capsicum at the last minute for added crunch.
love,
alison