Today is our wedding anniversary and we took in a flick ("Wild Hogs")
and went to a quasi-Italian eatery nearby. They had Mostaccioli on the
menu described thusly: "Sausage, mushrooms, onions, garlic & spices
tossed with penne and tomato sauce and baked with mozzarella." Now,
I'm thinkin' that mostaccioli is a type of pasta, not the finished dish.
May we have a vote, please, so that I can tell them they're wrong about
that, too. I had the Cappellini al Fresco, "Cappellini al Fresco
Angel hair pasta tossed with fresh tomatoes, fresh basil, garlic and
olive oil." There was a fair amount of salt on the tomatoes, a lot of
garlic (burp) and it was really good. The waiter got a good tip in
spite of referring to me as "the lady" when he took our order. If he'd
been asking Rob for my order, that would have been one thing, but the
dufus was looking right at me. "And what will the lady have?" "Your
head, Bucko."

Mostaccioli: finished dish or type of pasta? You decide!

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

"Melba's Jammin'" > wrote in message
...
> Today is our wedding anniversary and we took in a flick ("Wild Hogs")
> and went to a quasi-Italian eatery nearby. They had Mostaccioli on the
> menu described thusly: "Sausage, mushrooms, onions, garlic & spices
> tossed with penne and tomato sauce and baked with mozzarella." Now,
> I'm thinkin' that mostaccioli is a type of pasta, not the finished dish.
> May we have a vote, please, so that I can tell them they're wrong about
> that, too. I had the Cappellini al Fresco, "Cappellini al Fresco
> Angel hair pasta tossed with fresh tomatoes, fresh basil, garlic and
> olive oil." There was a fair amount of salt on the tomatoes, a lot of
> garlic (burp) and it was really good. The waiter got a good tip in
> spite of referring to me as "the lady" when he took our order. If he'd
> been asking Rob for my order, that would have been one thing, but the
> dufus was looking right at me. "And what will the lady have?" "Your
> head, Bucko."
>
> Mostaccioli: finished dish or type of pasta? You decide!


Happy Anniversary, now the only real question is who deserves sainthood - you or
Rob.... LOL

http://www.barillaus.com/Mostaccioli.aspx


Mostaccioli, known in Italy as "Penne Lisce," are a specialty of the Campania
Region in southern Italy which includes the cities of Naples, Capri and
Sorrento. Penne, which means "pen" in Italian, gets its name from its shape.
Penne are tube-shaped with angled ends cut to resemble a quill or pen point.
Unlike penne which are ridged, mostaccioli are smooth in texture. Mostaccioli's
smooth surface brings out the best in any kind of sauce, particularly light and
fresh ones. They are designed for chunky tomato, meat and cream sauces. They are
also commonly used in baked dishes with tomato sauce and cheese.

Shape!

or it should be labled BAKED MOSTACCIOLI.

Dimitri



Suggested Mostaccioli recipes:
Mostaccioli with Potatoes and Red Peppers (Mostaccioli con Patate Dolci e
Pepperoni Rossi)
Baked Mostaccioli (Mostaccioli al Forno)
Mostaccioli with Mushrooms & Zucchini (Penne lisca con Funghi e Zucchine)

Melba's Jammin' wrote:


> Mostaccioli: finished dish or type of pasta? You decide!

In St. Louis, it's a dish AND a pasta. Like lasagne.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Melba's Jammin' wrote:

> Mostaccioli: finished dish or type of pasta? You decide!
>
the macaroni itself... which is basically a penne or ziti with ridges.

Dimitri wrote:

> Mostaccioli, known in Italy as "Penne Lisce," are a specialty of the Campania
> Region in southern Italy which includes the cities of Naples, Capri and
> Sorrento. Penne, which means "pen" in Italian, gets its name from its shape.
> Penne are tube-shaped with angled ends cut to resemble a quill or pen point.
> Unlike penne which are ridged, mostaccioli are smooth in texture.
>
Get out!? I'm wrong? I said *with* ridges, you say not. <shrug> Ah well.

After my honeymoon my father told me I should be making my new husband
ziti.
Ziti=bridegrooms... but I suspect with a more phallic symbolism?

Geeeeeeeeez Pop, shutup!!!!

Melba's Jammin' wrote:
> Today is our wedding anniversary and we took in a flick ("Wild Hogs")
> and went to a quasi-Italian eatery nearby. They had Mostaccioli on
> the menu described thusly: "Sausage, mushrooms, onions, garlic &
> spices tossed with penne and tomato sauce and baked with mozzarella."
> Now, I'm thinkin' that mostaccioli is a type of pasta, not the
> finished dish. May we have a vote, please, so that I can tell them

Happy Anniversary! And you're right, it's the name of the pasta. Perhaps
the chef couldn't come up with a decent name for the dish?

Jill

On Mon, 23 Apr 2007 17:44:33 -0500, Melba's Jammin'
> wrote:

>Today is our wedding anniversary and we took in a flick ("Wild Hogs")
>and went to a quasi-Italian eatery nearby. They had Mostaccioli on the
>menu described thusly: "Sausage, mushrooms, onions, garlic & spices
>tossed with penne and tomato sauce and baked with mozzarella." Now,
>I'm thinkin' that mostaccioli is a type of pasta, not the finished dish.
>May we have a vote, please, so that I can tell them they're wrong about
>that, too. I had the Cappellini al Fresco, "Cappellini al Fresco
>Angel hair pasta tossed with fresh tomatoes, fresh basil, garlic and
>olive oil." There was a fair amount of salt on the tomatoes, a lot of
>garlic (burp) and it was really good. The waiter got a good tip in
>spite of referring to me as "the lady" when he took our order. If he'd
>been asking Rob for my order, that would have been one thing, but the
>dufus was looking right at me. "And what will the lady have?" "Your
>head, Bucko."
>
>Mostaccioli: finished dish or type of pasta? You decide!

Happy, Happy anniversary.
Rob is a lucky man, I know that first hand.

Type of pasta.

Koko
---
Blog in progress
http://kokoscorner.blogspot.com
updated 4/14 Irish Pub page.

"There is no love more sincere than the love of food"
George Bernard Shaw

Melba's Jammin' wrote:

> Mostaccioli: finished dish or type of pasta? You decide!

Mostaccioli are a kind of biscuits made expecially in central (i.e. Umbria)
and southern Italy. Theyr name comes from the grapevine must ("mosto" in
italian) used in the dough, along with honey and, sometimes, candied fruit.
Theyr shape is that of a finger, maybe that restaurant there is making a
pasta format with a similar shape and size and called them mostaccioli, or
maybe they just don't know nothing about italian food (the dish with
mushrooms and tomato is italian as the Apollo XI rocket is) so they just
found the first italian sounding name and put it on theyr macaronis to give
them a more eye-talian look? Or again: maybe theyr cook is from an area
where they have a kind of pasta they call mostaccioli?
Who knows.
Instead, the second dish (Cappellini with tomato, garlic, basil and olive
oil) is clearly italian: filologically central southern italian, but now you
find dishes like that also here in the north. And it is a very nice treat,
also
--
Vilco
Think pink, drink rose'

Vilco wrote:
> Melba's Jammin' wrote:
>
>> Mostaccioli: finished dish or type of pasta? You decide!
>
> Mostaccioli are a kind of biscuits made expecially in central (i.e. Umbria)
> and southern Italy. Theyr name comes from the grapevine must ("mosto" in
> italian) used in the dough, along with honey and, sometimes, candied fruit.
> Theyr shape is that of a finger, maybe that restaurant there is making a
> pasta format with a similar shape and size and called them mostaccioli, or
> maybe they just don't know nothing about italian food (the dish with
> mushrooms and tomato is italian as the Apollo XI rocket is) so they just
> found the first italian sounding name and put it on theyr macaronis to give
> them a more eye-talian look? Or again: maybe theyr cook is from an area
> where they have a kind of pasta they call mostaccioli?
> Who knows.
> Instead, the second dish (Cappellini with tomato, garlic, basil and olive
> oil) is clearly italian: filologically central southern italian, but now you
> find dishes like that also here in the north. And it is a very nice treat,
> also

(Umbrian agreeing.. nod, nod.)

I am surprised at times when traveling arounf Italy how many really
local dishes there are, and some are dishes that are so good I can
hardly believe they haven't become national. I disqualify pizzocheri
from the list, but happily add cavatelli, fagioli e cozze to it.
Since it seems you are in the north, what makes people like pizzocheri
so much? I hate it.

--
ÐÏࡱá

--
Posted via a free Usenet account from http://www.teranews.com

Giusi wrote:

> I disqualify pizzocheri from the list, but happily add cavatelli, fagioli
> e cozze to it. Since it seems you are in the north,

Yup! Reggio Emilia, between Parma and Modena, 60Km west from Bologna.

> what makes people like pizzocheri
> so much? I hate it.

In the original area of pizzoccheri, which is Valtellina, they are used to
many dishes coming from "grano saraceno" (maybe it's "durum wheat" but I'm
not sure), also polenta is made with a rougher texture, and with lots of
cheese too (Casera, Bitto). The reason is in theyr sakes, and yours and mine
are different. Anyway, I like pizzoccheri, I don't do them often but like
them, expecially with a good dose of Casera (which I prefer over Bitto) and
the little steamed carrots.
Have it with a good bottle of Sassella of Inferno, maybe by Nino Negri, and
they're fantastic! Not under out August sun, anyway
--
Vilco
Think pink, drink rose'

Vilco wrote:

> Have it with a good bottle of Sassella of Inferno

It should have read "Sassella OR Inferno", both sub-zones of the Valtellina
DOCG area.
--
Vilco
Think pink, drink rose'

There is even an Alfredo Mostaccioli. Will this start a new discussion?

Michael "Dog3" Lonergan wrote:
> "Default User" >
> :
>
>> Melba's Jammin' wrote:
>>
>>
>>> Mostaccioli: finished dish or type of pasta? You decide!
>>
>> In St. Louis, it's a dish AND a pasta. Like lasagne.
>
> Brian, glad I read your post before responding. What you said is the
> norm here in St. Louis. Sometimes the mostaccioli comes with meat
> balls... sometimes it doesn't. Sometimes it's baked, sometimes it's
> not. Depends on who is making it and/or which restaurant is serving
> it. Charlie Gitto's on The Hill calls it just plain old Mostaccioli
> (or at least they used to).
>
> Michael

I just looked at their website, Michael. It's very well done, but no
Mostaccioli is listed. I saw a few things I'd like to try, though. :~)

kili

In article >,
Giusi > wrote:

> hardly believe they haven't become national. I disqualify pizzocheri
> from the list, but happily add cavatelli, fagioli e cozze to it.
> Since it seems you are in the north, what makes people like pizzocheri
> so much? I hate it.


Per favore, Giusi, what is pizzocheri?
Grazie.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

In article >,
"Default User" > wrote:

> Melba's Jammin' wrote:
>
>
> > Mostaccioli: finished dish or type of pasta? You decide!
>
> In St. Louis, it's a dish AND a pasta. Like lasagne.

> Brian


OK, but when they make the mostaccioli, do they make it with mostaccioli
or do they use penne pasta?
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

Melba's Jammin' wrote:

> Mostaccioli: finished dish or type of pasta? You decide!

Happy anniversary. I thought mostaccioli was a big, fat noodle, big
enough that you could stuff it with meat or cheese.

So, how was the movie?

Becca

Melba's Jammin' wrote:

> In article >,
> "Default User" > wrote:
>
> > Melba's Jammin' wrote:
> >
> >
> > > Mostaccioli: finished dish or type of pasta? You decide!
> >
> > In St. Louis, it's a dish AND a pasta. Like lasagne.
>
> > Brian
>
>
> OK, but when they make the mostaccioli, do they make it with
> mostaccioli or do they use penne pasta?

What's the real difference? Until somewhat recently (years, but still),
the stores never carried anything called "penne". Shape-wise, they're
virtually identical.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Michael "Dog3" Lonergan wrote:

> "kilikini" >
> :
>
> > Michael "Dog3" Lonergan wrote:
> >> "Default User" >
> >> :
> >>
> >>> Melba's Jammin' wrote:
> >>>
> >>>
> >>>> Mostaccioli: finished dish or type of pasta? You decide!
> >>>
> >>> In St. Louis, it's a dish AND a pasta. Like lasagne.
> >>
> >> Brian, glad I read your post before responding. What you said is the
> >> norm here in St. Louis. Sometimes the mostaccioli comes with meat
> >> balls... sometimes it doesn't. Sometimes it's baked, sometimes it's
> >> not. Depends on who is making it and/or which restaurant is serving
> >> it. Charlie Gitto's on The Hill calls it just plain old Mostaccioli
> >> (or at least they used to).
> >>
> >> Michael
> >
> > I just looked at their website, Michael. It's very well done, but no
> > Mostaccioli is listed. I saw a few things I'd like to try, though. :~)
> >
> > kili
>
> I haven't seen their website in a long time and I have not been there in
5+
> years. We've been banned for life from entering the establishment, thanks
> to my dear friend Ruth... Yes, you know who you are Ruth.
>


Is Ruth an especially acerbic resto critic or someone who simply likes to
make scenes...???

--
Best
Greg

In article >,
Becca > wrote:

> Melba's Jammin' wrote:
>
> > Mostaccioli: finished dish or type of pasta? You decide!
>
> Happy anniversary. I thought mostaccioli was a big, fat noodle, big
> enough that you could stuff it with meat or cheese.
>
> So, how was the movie?
>
> Becca

That's cannelloni. :-)
The movie was a kick. There were five of us there for the 11:00 a.m.
showing. "Wild Hogs." It got some lousy reviews. Nothing to appeal to
the intellect. Entertaining, though. Funny dumb humor. What was most
entertaining was needling Rob all day from 7:30 a.m. until he went to
sleep. You should've seen the look on his face when I gave him a big
smooch and wished him a happy anniversary. . . . . LOL!

Hey, Becca, how far are you from Sulphur, LA?
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

On Apr 23, 6:44�pm, Melba's Jammin' >
wrote:
> Today is our wedding anniversary and we took in a flick ("Wild Hogs")
> and went to a quasi-Italian eatery nearby. *They had Mostaccioli on the
> menu described thusly: "Sausage, mushrooms, onions, garlic & spices
> tossed with penne and tomato sauce and baked with mozzarella." * Now,
> I'm thinkin' that mostaccioli is a type of pasta, not the finished dish. *
> May we have a vote, please, so that I can tell them they're wrong about
> that, too. *I had the Cappellini al Fresco, "Cappellini al Fresco
> Angel hair pasta tossed with fresh tomatoes, fresh basil, garlic and
> olive oil." *There was a fair amount of salt on the tomatoes, a lot of
> garlic (burp) and it was really good. *The waiter got a good tip in
> spite of referring to me as "the lady" when he took our order. *If he'd
> been asking Rob for my order, that would have been one thing, but the
> dufus was looking right at me. *"And what will the lady have?" *"Your
> head, Bucko."
>
> Mostaccioli: *finished dish or type of pasta? *You decide!

Mostaccioli is definitely a type of pasta (means little mustache), NOT
a dish, essentially the same as penne; either may be smooth or ridged
(rigati)... but generally mostasccioli is a smaller diameter and
shorter length... although I've discovered each brand makes pasta
shapes slightly different.

http://www.ilovepasta.org/shapes.html

http://www.professionalpasta.it/dir_1/go_1(1).htm

I don't think that dish you describe is even Italian, except that it's
a hodgepodge of unrelated ingredients, which make it more garbage, and
that would definitely make it a dago dish. hehe

I have a box of Price Chopper brand mostaccioli right here in front of
me, they are about 1/3 smaller than the Price Chopper brand penne that
I also have right here in front of me. Each are a one pound box but
the box of mostaccioli is also about 1/3 smaller than the penne box.

I hope your anniversary celebration was hog wild!

Sheldon

kilikini wrote:

> I just looked at their website, Michael. It's very well done, but no
> Mostaccioli is listed. I saw a few things I'd like to try, though. :~)
>
> kili

I love looking at the menus of various establishments when folks here
post links to good ones. I like to pick out the imaginary meal I'd order.

I've already got my upcoming meals at Ruth's Chris picked out just from
reading the menu in advance. Research pays off! I can make the most of
my opportunities.

"Melba's Jammin'" > wrote in message
...
> Today is our wedding anniversary and we took in a flick ("Wild Hogs")
> and went to a quasi-Italian eatery nearby. They had Mostaccioli on the
> menu described thusly: "Sausage, mushrooms, onions, garlic & spices
> tossed with penne and tomato sauce and baked with mozzarella." Now,
> I'm thinkin' that mostaccioli is a type of pasta, not the finished dish.
> May we have a vote, please, so that I can tell them they're wrong about
> that, too. I had the Cappellini al Fresco, "Cappellini al Fresco
> Angel hair pasta tossed with fresh tomatoes, fresh basil, garlic and
> olive oil." There was a fair amount of salt on the tomatoes, a lot of
> garlic (burp) and it was really good. The waiter got a good tip in
> spite of referring to me as "the lady" when he took our order. If he'd
> been asking Rob for my order, that would have been one thing, but the
> dufus was looking right at me. "And what will the lady have?" "Your
> head, Bucko."
>
> Mostaccioli: finished dish or type of pasta? You decide!
>
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://web.mac.com/barbschaller - blahblahblog - Orange Honey
> Garlic Chicken, 3-29-2007
> jamlady.eboard.com
> http:/http://www.caringbridge.org/visit/amytaylor/
===========
I thought it was a type of pasta.

Melba's Jammin' > wrote:

> Mostaccioli: finished dish or type of pasta? You decide!

It is not anything for us to decide - it is something already defined.

In the culinary context, Mostaccioli (little moustaches) can mean two
things. It is either a tubular shape of pasta, originating apparently
in Campania, or a certain type of Christmas biscuit or cookie made with
flour, honey, anise liqueur, and butter, and which originated in
Calabria (but is ultimately of Arab origin), where it is also called
'nzudda.

The pasta shape is indeed very similar to penne (lisce or rigate, as the
case may be) but a bit wider and shorter, somewhere between penne and
pennoni, but closer to penne.

Bubba

Vilco > wrote:

> In the original area of pizzoccheri, which is Valtellina, they are used to
> many dishes coming from "grano saraceno" (maybe it's "durum wheat" but I'm
> not sure)

It is buckwheat. Pizzoccheri are made either with pure buckwheat flour
or a mix of buckwheat and plain flour.

Victor

Melba's Jammin' > wrote:

> Giusi > wrote:
>
> > hardly believe they haven't become national. I disqualify pizzocheri
> > from the list, but happily add cavatelli, fagioli e cozze to it.
> > Since it seems you are in the north, what makes people like pizzocheri
> > so much? I hate it.
>
> Per favore, Giusi, what is pizzocheri?

I am not Giusi or Judith, but I can tell you that pizzoccheri are pasta
ribbons made with buckwheat or buckwheat-wheat mix in Valtellina
(Lombardian Alps). The most famous dish made with them is pizzoccheri
della valtellina, with potatoes, Swiss chard or Savoy cabbage, the local
Bitto cheese, sage leaves and sometimes an egg and a bit of milk. I do
not like this version much either, but in Valtellina they also serve the
wonderful pizzoccheri al sugo di piccione (with pigeon sauce).

Bubba

Melba's Jammin' > wrote:

> What was most
> entertaining was needling Rob all day from 7:30 a.m. until he went to
> sleep. You should've seen the look on his face when I gave him a big
> smooch and wished him a happy anniversary. . . . . LOL!

Marriage is the alliance of two people, one of whom never
remembers birthdays and the other never forgets them.
-- Ogden Nash

So, was there no nice dinner?

Bubba

Melba's Jammin' wrote:

>>Happy anniversary. I thought mostaccioli was a big, fat noodle, big
>>enough that you could stuff it with meat or cheese.
>>
>>So, how was the movie?
>>
>>Becca
>
>
> That's cannelloni. :-)
> The movie was a kick. There were five of us there for the 11:00 a.m.
> showing. "Wild Hogs." It got some lousy reviews. Nothing to appeal to
> the intellect. Entertaining, though. Funny dumb humor. What was most
> entertaining was needling Rob all day from 7:30 a.m. until he went to
> sleep. You should've seen the look on his face when I gave him a big
> smooch and wished him a happy anniversary. . . . . LOL!
>
> Hey, Becca, how far are you from Sulphur, LA?

Thanks for the correction, I got my noodles confused.

Hey, I can't believe he forgot your anniversary (there is a joke, below).

I moved to Shreveport, in northern Louisiana. They say I am living in
the "Arklatex". I had never heard of the "Arklatex", and now I live
there. LOL The cats are happy here, and I can buy crawfish for 99 cents
per pound. Life is good.

Becca

(Joke for Barb)

Forgotten Anniversary

A husband found himself in big trouble when he forgot his
wedding anniversary. His wife angrily told him, "Tomorrow
there better be something for me in the driveway that goes
from zero to 160 in five seconds or less."

The next morning, the wife found a small package in the
driveway. She opened it and found a new bathroom scale.

Visiting hours for the husband at the hospital are limited
due to the extent of the injuries...

"Melba's Jammin'" > wrote

> What was most
> entertaining was needling Rob all day from 7:30 a.m. until he went to
> sleep. You should've seen the look on his face when I gave him a big
> smooch and wished him a happy anniversary. . . . . LOL!

OMG, that's hilarious.

A few years ago I posted that Ron brought home lobsters or something.
Why? I wondered. Someone here said, maybe it's your anniversary.

And it was.

nancy

In article >,
Melba's Jammin' > wrote:

> Mostaccioli: finished dish or type of pasta? You decide!

I've always thought it was a pasta.

Vilco wrote:
> Giusi wrote:
>
>> I disqualify pizzocheri from the list, but happily add cavatelli, fagioli
>> e cozze to it. Since it seems you are in the north,
>
> Yup! Reggio Emilia, between Parma and Modena, 60Km west from Bologna.
>
>> what makes people like pizzocheri
>> so much? I hate it.
>
> In the original area of pizzoccheri, which is Valtellina, they are used to
> many dishes coming from "grano saraceno" (maybe it's "durum wheat" but I'm
> not sure),

Grano saraceno is buckwheat in English. I like buckwheat, sort of, but
I hate the texture in pizzocheri. The dish with bitto, butter, cabbage,
and fried onions was for me repellently greasy!


--
ÐÏࡱá

--
Posted via a free Usenet account from http://www.teranews.com

In article >,
(Victor Sack) wrote:

> Melba's Jammin' > wrote:
>
> > Giusi > wrote:
> >
> > > hardly believe they haven't become national. I disqualify pizzocheri
> > > from the list, but happily add cavatelli, fagioli e cozze to it.
> > > Since it seems you are in the north, what makes people like pizzocheri
> > > so much? I hate it.
> >
> > Per favore, Giusi, what is pizzocheri?
>
> I am not Giusi or Judith, but I can tell you that pizzoccheri are pasta
> ribbons made with buckwheat or buckwheat-wheat mix in Valtellina
> (Lombardian Alps). The most famous dish made with them is pizzoccheri
> della valtellina, with potatoes, Swiss chard or Savoy cabbage, the local
> Bitto cheese, sage leaves and sometimes an egg and a bit of milk. I do
> not like this version much either, but in Valtellina they also serve the
> wonderful pizzoccheri al sugo di piccione (with pigeon sauce).
>
> Bubba


Thanks, Bubba Vic. Do you like buckwheat? "Chorny pirohy" (dark
pirohy) are made with buckwheat flour and were considered a bit of a
delicacy by my cousins when I visited in 1990. I'm not fond of
buckwheat; Mom used to occasionally make buckwheat flour pancakes and I
didn't care for them. I don't know if my taste has changed and I don't
plan to find out.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

Melba's Jammin' wrote:
>
> Thanks, Bubba Vic. Do you like buckwheat? "Chorny pirohy" (dark
> pirohy) are made with buckwheat flour and were considered a bit of a
> delicacy by my cousins when I visited in 1990. I'm not fond of
> buckwheat; Mom used to occasionally make buckwheat flour pancakes and I
> didn't care for them. I don't know if my taste has changed and I don't
> plan to find out.



I'm not Bubba V, but the flavor, texture, and odor of things made with
buckwheat have always reminded me of animal fodder.

gloria p

Puester wrote:
> Melba's Jammin' wrote:
>>
>> Thanks, Bubba Vic. Do you like buckwheat? "Chorny pirohy" (dark
>> pirohy) are made with buckwheat flour and were considered a bit of a
>> delicacy by my cousins when I visited in 1990. I'm not fond of
>> buckwheat; Mom used to occasionally make buckwheat flour pancakes and
>> I didn't care for them. I don't know if my taste has changed and I
>> don't plan to find out.
>
>
>
> I'm not Bubba V, but the flavor, texture, and odor of things made with
> buckwheat have always reminded me of animal fodder.
>
> gloria p


With a hint of ground glass on the teeth.

--
Posted via a free Usenet account from http://www.teranews.com

Melba's Jammin' > wrote:

> Thanks, Bubba Vic. Do you like buckwheat?

I like bliny made with buckwheat flour, Venetian bigoli if traditionally
made with buckweat, and Korean myeon and Japanese soba buckwheat
noodles. I do not much like buckwheat kasha, but I've been making
versions with duck or goose liver which turned out to be very nice (I
posted a recipe once). When cooking kasha, particularly the buckwheat
kind, one has to be very exact, especially with ratios of liquid to
grain. Incorrectly cooked buckwheat kasha is hardly edible.

Bubba Vic

"Melba's Jammin'" > wrote in message
...
> Today is our wedding anniversary and we took in a flick ("Wild Hogs")
> and went to a quasi-Italian eatery nearby. They had Mostaccioli on the
> menu described thusly: "Sausage, mushrooms, onions, garlic & spices
> tossed with penne and tomato sauce and baked with mozzarella." Now,
> I'm thinkin' that mostaccioli is a type of pasta, not the finished dish.
> May we have a vote, please, so that I can tell them they're wrong about
> that, too. I had the Cappellini al Fresco, "Cappellini al Fresco
> Angel hair pasta tossed with fresh tomatoes, fresh basil, garlic and
> olive oil." There was a fair amount of salt on the tomatoes, a lot of
> garlic (burp) and it was really good. The waiter got a good tip in
> spite of referring to me as "the lady" when he took our order. If he'd
> been asking Rob for my order, that would have been one thing, but the
> dufus was looking right at me. "And what will the lady have?" "Your
> head, Bucko."
>
> Mostaccioli: finished dish or type of pasta? You decide!
>
> --
> -Barb, Mother Superior, HOSSSPoJ

Mostaccioli means "little mustaches" and it is a pasta, not the finished dish. It's
tubular, cut on a diagonal on both ends, can be smooth or ridged. In general, it is
wider than penne, and shorter. Ziti is also similar in shape, but generally not cut
diagonal, and longer...the longest of the 3.

Speaking of mostaccioli....I would love some from Cosetta's right about now.... ;-)

kimberly

"Becca" > wrote in message
...
> Melba's Jammin' wrote:
>
>> Mostaccioli: finished dish or type of pasta? You decide!
>
> Happy anniversary. I thought mostaccioli was a big, fat noodle, big enough that
> you could stuff it with meat or cheese.
>
> So, how was the movie?
>
> Becca


It's wider than penne, but I think you may be confusing it with mannicotti.

kimberly
>

In article >,
"Nancy Young" > wrote:

> "Melba's Jammin'" > wrote
>
> > What was most
> > entertaining was needling Rob all day from 7:30 a.m. until he went to
> > sleep. You should've seen the look on his face when I gave him a big
> > smooch and wished him a happy anniversary. . . . . LOL!
>
> OMG, that's hilarious.
>
> A few years ago I posted that Ron brought home lobsters or something.
> Why? I wondered. Someone here said, maybe it's your anniversary.
>
> And it was.
>
> nancy

It was indeed. I was pretty sure he'd not thought of it inasmuch as
he's usually the one talking about it a week ahead of time. Nary a peep
this time. What's funnier is when he came up from his office at 10:00
(2-1/2 hours after he'd, uh, "realized" his gaffe, and said, "Happy
Anniversary, Sweetie * the ^*(%# alarm I set for my calendar just went
off." I suggested that he should maybe change the alarm for a couple
days ahead of the date, not ON it! LOL! I told him I was going
shopping for his Atonement Gift and didn't, say, $10 a year for 41 years
was reasonable? He laughed and said, "You mean Extortion Price."
Extortion is such a harsh word. What was really pathetic was where I
went shopping. Lots of women would head for the jeweler's. Me? I went
to the Apple Store at the Mall of America. What's wrong with this
picture? LOL!

This sounds pretty good and I imagine any part of the chicken would work
nicely:

Herbed Drumsticks

Recipe By: re-posed to r.f.cooking by Barb Schaller, 4-27-2007
Serving Size: 4
Preparation Time: 0:00

1 Tb chopped parsley oregano and thyme
1/2 cup soy sauce
1/4 cup orange juice
2 Tbs oil
1 shallot (not spring/green onion) finely chopped
1/2 tsp crushed garlic
10 chicken drumsticks

Mix all ingredients together and pour over drumsticks. Marinate in
refrigerator at least 2 hours. (I left them overnight) Barbecue or
grill until chicken juices run clear.

‹‹‹‹‹
Notes: From Doreen Randal, r.f.c., 1/98




--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

In article >,
(Victor Sack) wrote:

> Melba's Jammin' > wrote:
>
> > What was most
> > entertaining was needling Rob all day from 7:30 a.m. until he went to
> > sleep. You should've seen the look on his face when I gave him a big
> > smooch and wished him a happy anniversary. . . . . LOL!
>
> Marriage is the alliance of two people, one of whom never
> remembers birthdays and the other never forgets them.
> -- Ogden Nash
>
> So, was there no nice dinner?
>
> Bubba

No nice dinner. We went to lunch at Chianti Grill (see my post on
mn.general) after taking in a late morning movie.
http://www.chiantigrill.com/menu2.cfm
Lunch was nice.
Tuesday I went shopping -- at the Apple Store at the Mall of America.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/