What's a nice easy thing to do with it? A couple months ago, I bought
some at TJ on a whim.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
"What you say about someone else says more
about you than it does about the other person."

Melba's Jammin' wrote:
> What's a nice easy thing to do with it? A couple months ago, I bought
> some at TJ on a whim.

I vote for a nice sauteed mushroom sauce made up and then add the cooked
pasta to the pan to toss and heat. I'd make it up as I went with
seasoned sauteed 'shrooms, a little white wine tossed in to deglaze the
pan, then some creme fraiche or mascarpone stirred in. Maybe a few
chopped oil cured olives or halved cherry tomatoes tossed in the pan.
But that's just me...

On Fri, 06 Mar 2009 10:41:46 -0600, Melba's Jammin'
> wrote:

>What's a nice easy thing to do with it? A couple months ago, I bought
>some at TJ on a whim.

What IS papparedelle?

Carol, trying to be cured of ignorance

--
Change "invalid" to JamesBond's agent number to reply.

Damsel in dis Dress wrote:
> On Fri, 06 Mar 2009 10:41:46 -0600, Melba's Jammin'
> > wrote:
>
>> What's a nice easy thing to do with it? A couple months ago, I bought
>> some at TJ on a whim.
>
> What IS papparedelle?
>
> Carol, trying to be cured of ignorance
>
ribbon pasta.

Goomba wrote:
> Damsel in dis Dress wrote:
>> On Fri, 06 Mar 2009 10:41:46 -0600, Melba's Jammin'
>> > wrote:
>>
>>> What's a nice easy thing to do with it? A couple months ago, I
>>> bought some at TJ on a whim.
>>
>> What IS papparedelle?
>>
>> Carol, trying to be cured of ignorance
>>
> ribbon pasta.

lemme clarify that- ribbon shaped pasta.

On Fri, 06 Mar 2009 12:41:50 -0500, Goomba >
wrote:

>Damsel in dis Dress wrote:
>> On Fri, 06 Mar 2009 10:41:46 -0600, Melba's Jammin'
>> > wrote:
>>
>>> What's a nice easy thing to do with it? A couple months ago, I bought
>>> some at TJ on a whim.
>>
>> What IS papparedelle?
>>
>> Carol, trying to be cured of ignorance
>>
>ribbon pasta.

Thanks much! Why don't they just call it that? LOL!

Carol

--
Change "invalid" to JamesBond's agent number to reply.

On Fri, 06 Mar 2009 12:44:13 -0500, Goomba >
wrote:

>Goomba wrote:
>> Damsel in dis Dress wrote:
>>> On Fri, 06 Mar 2009 10:41:46 -0600, Melba's Jammin'
>>> > wrote:
>>>
>>>> What's a nice easy thing to do with it? A couple months ago, I
>>>> bought some at TJ on a whim.
>>>
>>> What IS papparedelle?
>>>
>>> Carol, trying to be cured of ignorance
>>>
>> ribbon pasta.
>
>lemme clarify that- ribbon shaped pasta.

Heh! I knew what you meant.

Carol

--
Change "invalid" to JamesBond's agent number to reply.

Damsel in dis Dress wrote:
> On Fri, 06 Mar 2009 10:41:46 -0600, Melba's Jammin'
> > wrote:
>
>> What's a nice easy thing to do with it? A couple months ago, I bought
>> some at TJ on a whim.
>
> What IS papparedelle?
>
> Carol, trying to be cured of ignorance
>

Thanks for asking that, cause I was wondering the same thing....

On Fri, 06 Mar 2009 12:49:18 -0500, George > wrote:

>Damsel in dis Dress wrote:
>> On Fri, 06 Mar 2009 10:41:46 -0600, Melba's Jammin'
>> > wrote:
>>
>>> What's a nice easy thing to do with it? A couple months ago, I bought
>>> some at TJ on a whim.
>>
>> What IS papparedelle?
>>
>> Carol, trying to be cured of ignorance
>>
>
>Thanks for asking that, cause I was wondering the same thing....

Happy to be of service!

Carol

--
Change "invalid" to JamesBond's agent number to reply.

On Fri, 06 Mar 2009 10:05:38 -0800, Mark Thorson >
wrote:

>Damsel in dis Dress wrote:
>>
>> On Fri, 06 Mar 2009 10:41:46 -0600, Melba's Jammin'
>> > wrote:
>>
>> >What's a nice easy thing to do with it? A couple months ago, I bought
>> >some at TJ on a whim.
>>
>> What IS papparedelle?
>>
>> Carol, trying to be cured of ignorance
>
>It's a type of flat ravioli, made from puppies.
>Very popular in Korea. :-)

THWACK!

Damsel in dis Dress wrote:
>
> On Fri, 06 Mar 2009 10:41:46 -0600, Melba's Jammin'
> > wrote:
>
> >What's a nice easy thing to do with it? A couple months ago, I bought
> >some at TJ on a whim.
>
> What IS papparedelle?
>
> Carol, trying to be cured of ignorance

It's a type of flat ravioli, made from puppies.
Very popular in Korea. :-)

In article >,
Damsel in dis Dress > wrote:
> What IS papparedelle?
>
> Carol, trying to be cured of ignorance

Google is your friend. . . . "-)
Flat pasta, wider than fettucine; about 1/2" wide.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
"What you say about someone else says more
about you than it does about the other person."

In article >,
Goomba > wrote:

> Melba's Jammin' wrote:
> > What's a nice easy thing to do with it? A couple months ago, I bought
> > some at TJ on a whim.
>
> I vote for a nice sauteed mushroom sauce made up and then add the cooked
> pasta to the pan to toss and heat. I'd make it up as I went with
> seasoned sauteed 'shrooms, a little white wine tossed in to deglaze the
> pan, then some creme fraiche or mascarpone stirred in. Maybe a few
> chopped oil cured olives or halved cherry tomatoes tossed in the pan.
> But that's just me...

Hooyah! That sounds some good, Toots. I have some baby portobellos.
No mascarpone, though, or o-c olives or cherry tomatoes, but, hey, I
could make this work regardless. "-)

We were out for dinner last night and I had "Maine Lobster and Forest
Mushroom" from the pasta selections: "Pasta with fresh lobster,
housemade mushroom au jus, thyme, and aged parmesan. $23.95" It was
underwhelming. The lobster was tough and dry and I must've missed the
jus. AND it was with regular spaghetti. I'm so accustomed to either
vermicelli or cappellini (sp?) that regular spaghetti (larger diameter)
holds no charm for me. I should've sent it back but the others in the
group would've been finished by the time my sub would have been served.

Thanks for the suggestion.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
"What you say about someone else says more
about you than it does about the other person."

On Fri, 06 Mar 2009 12:11:22 -0600, Melba's Jammin'
> wrote:

>In article >,
> Damsel in dis Dress > wrote:
>> What IS papparedelle?
>>
>> Carol, trying to be cured of ignorance
>
>Google is your friend. . . . "-)
>Flat pasta, wider than fettucine; about 1/2" wide.

Aren't YOU my friend, too? You started it!

Carol

--
Change "invalid" to JamesBond's agent number to reply.

On Mar 6, 11:41*am, Melba's Jammin' >
wrote:
> What's a nice easy thing to do with it? *A couple months ago, I bought
> some at TJ on a whim.
> --
> -Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschaller
> "What you say about someone else says more
> about you than it does about the other person."

I've seen it served with a nice bolognese a lot.

Kris

"Melba's Jammin'" > wrote in message
...
> What's a nice easy thing to do with it? A couple months ago, I bought
> some at TJ on a whim.
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://web.me.com/barbschaller
> "What you say about someone else says more
> about you than it does about the other person."

Real Butter, pasta Water & Parmesan and/or Romano cheese.

I don't think you can go wrong with butter & cheese.

OK a little fresh pepper & a whisper of nutmeg......

Dimitri

In article >,
"Dimitri" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > What's a nice easy thing to do with it? A couple months ago, I bought
> > some at TJ on a whim.

> Real Butter, pasta Water & Parmesan and/or Romano cheese.
>
> I don't think you can go wrong with butter & cheese.
>
> OK a little fresh pepper & a whisper of nutmeg......
>
> Dimitri


I've got all that. . . .
Thanks, D.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
"What you say about someone else says more
about you than it does about the other person."

On Fri, 06 Mar 2009 12:44:13 -0500, Goomba wrote:

> Goomba wrote:
>> Damsel in dis Dress wrote:
>>> On Fri, 06 Mar 2009 10:41:46 -0600, Melba's Jammin'
>>> > wrote:
>>>
>>>> What's a nice easy thing to do with it? A couple months ago, I
>>>> bought some at TJ on a whim.
>>>
>>> What IS papparedelle?
>>>
>>> Carol, trying to be cured of ignorance
>>>
>> ribbon pasta.
>
> lemme clarify that- ribbon shaped pasta.

Something like tagliatelle ?

--
Groet, salut, Wim.

On Mar 6, 8:41*am, Melba's Jammin' > wrote:
> What's a nice easy thing to do with it? *A couple months ago, I bought
> some at TJ on a whim.
> --
> -Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschaller
> "What you say about someone else says more
> about you than it does about the other person."

Pepperdalle is roughly spaghetti length and probably 3/4 inch wide.
It's a much heavier bodied pasta than a wide egg noodle, but cooks up
tender. Wonderful under goulash or a meaty sauce like bolognese.

Used it last night as a side with pot roast & gravy - nice change from
mashed potatoes or egg noodles. I use it as a side with sauced
entrees like chicken marsala or piccata. TJ's also has a lemon pepper
version that's quite good tossed with a tad of olive oil & served with
fish or shrimp.

NT

In article
>,
saraheartburn > wrote:
> TJ's also has a lemon pepper
> version that's quite good tossed with a tad of olive oil & served with
> fish or shrimp.
>
> NT

:-) I bought that one for Niece Sandra as part of her Christmas basket.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
"What you say about someone else says more
about you than it does about the other person."

Christine Dabney wrote:

> I just cook them and serve them buttered, along side a beef stew or
> pot roast. Or some other type of stew...

I've had a pot roast slow cookin' all day. I was vacillating between
mashed potatoes and noodles ... after the discussion of pappardelle,
noodles are the winner.

Besides, I would have to do a "skinny" version of the spuds. That's no
fun. ;-)

--Lin

On Fri, 6 Mar 2009 12:53:53 -0800 (PST), saraheartburn
> wrote:

>Pepperdalle is roughly spaghetti length and probably 3/4 inch wide.
>It's a much heavier bodied pasta than a wide egg noodle, but cooks up
>tender. Wonderful under goulash or a meaty sauce like bolognese.
>
>Used it last night as a side with pot roast & gravy - nice change from
>mashed potatoes or egg noodles. I use it as a side with sauced
>entrees like chicken marsala or piccata. TJ's also has a lemon pepper
>version that's quite good tossed with a tad of olive oil & served with
>fish or shrimp.

Wonderful explanation and usage ideas. I'll see if I can find some of
this stuff. Thanks for starting this thread, Barb.

Carol

--
Change "invalid" to JamesBond's agent number to reply.

Wim van Bemmel wrote:

>>>> What IS papparedelle?

>>> ribbon pasta.

>> lemme clarify that- ribbon shaped pasta.

> Something like tagliatelle ?

Exactly, they're synonims. Pappardelle is typical of Emilia Romagna, one of
the regions norht of the Apennines, while tagliatelle is used in almost all
of Italy, Emilia Romagna included.
Someone thinks the difference is in width, also, but I think it's just a
matter of where you are, for I have seen pappardelle vary from narrow to
wide based on the place I was at.

Melba's Jammin' wrote:

> What's a nice easy thing to do with it? A couple months ago, I bought
> some at TJ on a whim.

Theyr classic dressing is ragu' alla bolognese, but they are wonderful also
with a cheese sauce or with just butter and grated parmesan, perfect with
wildboar ragu' and other wild mammals sauces.
Since they're egg-noodles, 250 g (0.55 lbs) of dry pappardelle should be
enough for 4 servings.

Melba's Jammin' > wrote:

> What's a nice easy thing to do with it?

You can do most anything easy with them (pappardelle are plural) you do
with other types of pasta, of course. However, traditionally,
pappardelle are served with heavy sauces of the ragù type - and such
sauces usually require a lot of work. Pappardelle are popular in
Tuscany, where they are served with hare sauce (sulla lepre), with wild
boar sauce (al cinghiale), with duck sauce (al anitra/al aretina), with
bunny sauce (al coniglio), or with chicken livers (coi fegatini di
pollo). In Emilia Romagna, they are served with ragù alla bolognese
(though the similar tagliatelle are more traditional). In Piedmont,
where they are semi-popular, they are served with mushrooms hunter style
(alla cacciatora), or wood-cutter style (alla boscaiola) with fresh peas
and meat sauce.

I posted the ragù bolognese and the hare sauce recipe a few times:

<http://groups.google.com/group/rec.food.cooking/msg/552e2e7f7896a68f>

<http://groups.google.com/group/rec.food.cooking/msg/af06e4c8b35da49a>

And here is a recipe for pappardelle with chicken livers, from _The
Classic Pasta Cookbook_ by Giuliano Hazan. Note: All the recipes in the
book are designed to serve 6 people if followed by a second course, or 4
people if served on their own.

Bubba

Pappardelle coi fegatini di pollo
Pappardelle with Chicken Livers

For pappardelle made with 3 eggs or 1 lb dried, store-bought egg
pappardelle

2 Tbs extra-virgin olive oil
2 Tbs butter
2 Tbs finely chopped shallots
1/2 tsp finely chopped garlic
2 oz pancetta, finely diced
1 tsp chopped fresh sage *or* 1/2 tsp dried
1/4 lb ground beef
1/2 lb chicken livers, trimmed of any fat and cut into approximately
1/2-in pieces
salt and freshly ground black pepper
2 tsps tomato paste
1/4 cup dry white vermouth
1/3 cup freshly grated parmigiano-reggiano cheese

1. Put the olive oil, butter, and shallots in a saucepan over a medium
heat and sauté until the shallots begin to color.

2. Stir in the garlic and, after about 30 seconds, the pancetta and
sage. Cook until the pancetta begins to brown lightly.

3. Add the ground beef and cook, breaking it up with a wooden spoon,
until it loses its raw color.

4. Add the chicken livers, season with salt and black pepper and cook
for a few more minutes until they have lost their raw color.

5. Pour 4 quarts of water into a large saucepan or pot and place over a
high heat.

6. Dissolve the tomato paste in the vermouth. Raise the heat to medium
high under the sauce, pout in the vermouth and cook, stirring
frequently, until most of the liquid has evaporated: 5-10 minutes.
Remove the pan from the heat.

7. When the water for the pasta is boiling, and the sauce is off the
heat, add 1 tablespoon of salt to the boiling water and drop in the
pasta all at once, stirring well.

8. When the pasta is cooked al dente, drain it and toss it with the
sauce, adding the grated cheese. Serve at once.

On Fri, 06 Mar 2009 23:25:41 +0100, Vilco wrote:

> Wim van Bemmel wrote:
>
>>>>> What IS papparedelle?
>
>>>> ribbon pasta.
>
>>> lemme clarify that- ribbon shaped pasta.
>
>> Something like tagliatelle ?
>
> Exactly, they're synonims. Pappardelle is typical of Emilia Romagna, one
> of the regions norht of the Apennines, while tagliatelle is used in
> almost all of Italy, Emilia Romagna included.
> Someone thinks the difference is in width, also, but I think it's just a
> matter of where you are, for I have seen pappardelle vary from narrow to
> wide based on the place I was at.

Thanks !
--
Groet, salut, Wim.

On Fri, 6 Mar 2009 23:55:40 +0100, (Victor Sack)
wrote:

>And here is a recipe for pappardelle with chicken livers, from _The
>Classic Pasta Cookbook_ by Giuliano Hazan.

That sounds SO good, Bubba! And the beautiful thing about it is, I'm
the only one in the house who will eat liver!!

Thank you!
Carol

--
Change "invalid" to JamesBond's agent number to reply.

On Fri, 06 Mar 2009 17:53:18 -0600, Damsel in dis Dress wrote:

> On Fri, 6 Mar 2009 23:55:40 +0100, (Victor Sack)
> wrote:
>
>>And here is a recipe for pappardelle with chicken livers, from _The
>>Classic Pasta Cookbook_ by Giuliano Hazan.
>
> That sounds SO good, Bubba! And the beautiful thing about it is, I'm
> the only one in the house who will eat liver!!
>
> Thank you!
> Carol

Thanks too, I have filed your recipe !

--
Groet, salut, Wim.

In article >,
(Victor Sack) wrote:

> You can do most anything easy with them (pappardelle are plural)
Of *course* they are! You think I didn't know that? I like to keep you
sharp, Bubba Wic.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
"What you say about someone else says more
about you than it does about the other person."

Melba's Jammin' wrote:

>
> We were out for dinner last night and I had "Maine Lobster and Forest
> Mushroom" from the pasta selections: "Pasta with fresh lobster,
> housemade mushroom au jus, thyme, and aged parmesan. $23.95" It was
> underwhelming. The lobster was tough and dry and I must've missed the
> jus. AND it was with regular spaghetti. I'm so accustomed to either
> vermicelli or cappellini (sp?) that regular spaghetti (larger diameter)
> holds no charm for me. I should've sent it back but the others in the
> group would've been finished by the time my sub would have been served.
>


What a disappointment, and not a cheap one. Were you able to complain
to anyone? If not, they'll keep up the bad work.

We went to our neighborhood Italian restaurant tonight.
I had something they call "sapporo del mare", a sampler of
shellfish (shrimp, 2 kinds of clams, mussels in a creamy
sauce.)

I offered my 7 yr. old grandson some of my shrimp and he said it was
delicious and asked about the sauce. I picked off a piece of his
garlic knot roll and dipped it in the sauce.

"Grandma, that's the best thing I ever tasted!"

I just love it when he tries and likes something new.

gloria p

On Fri, 06 Mar 2009 11:48:25 -0600, Damsel in dis Dress
> wrote:

>On Fri, 06 Mar 2009 12:41:50 -0500, Goomba >
>wrote:
>
>>Damsel in dis Dress wrote:
>>> On Fri, 06 Mar 2009 10:41:46 -0600, Melba's Jammin'
>>> > wrote:
>>>
>>>> What's a nice easy thing to do with it? A couple months ago, I bought
>>>> some at TJ on a whim.
>>>
>>> What IS papparedelle?
>>>
>>> Carol, trying to be cured of ignorance
>>>
>>ribbon pasta.
>
>Thanks much! Why don't they just call it that? LOL!
>
>Carol

Them EyeTalians, they have a different word for almost everything!
--

modom

Gloria P > wrote in news:71ebahFkvtruU1
@mid.individual.net:

> Melba's Jammin' wrote:
>
>>
>> We were out for dinner last night and I had "Maine Lobster and Forest
>> Mushroom" from the pasta selections: "Pasta with fresh lobster,
>> housemade mushroom au jus, thyme, and aged parmesan. $23.95" It was
>> underwhelming. The lobster was tough and dry and I must've missed the
>> jus. AND it was with regular spaghetti. I'm so accustomed to either
>> vermicelli or cappellini (sp?) that regular spaghetti (larger diameter)
>> holds no charm for me. I should've sent it back but the others in the
>> group would've been finished by the time my sub would have been served.
>>
>
>
> What a disappointment, and not a cheap one. Were you able to complain
> to anyone? If not, they'll keep up the bad work.
>


Agreed.

I've even sent back a 'special offer' (buy a drink get a steak for $5.95)
because it wasn't cooked to my liking. I asked for medium rare, it came
out well done.

Luckily, the kitchen is in plain view in that place :-)

The waitress took it back in, spoke to the 'chef'... he angrily looked
out, I stood up and waved, and he decided that it would be easier to cook
another meal :-)



--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

Melba's Jammin' > wrote in news:barbschaller-
:

> What's a nice easy thing to do with it? A couple months ago, I bought
> some at TJ on a whim.



Mmmmmmmmmmmmmmmmmmmmm, a creamy chicken and mushroom pesto.

Or..........

http://www.taste.com.au/recipes/1627...ni+lemon+chill
i



--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

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

> In article >,
> Damsel in dis Dress > wrote:
> > What IS papparedelle?
> >
> > Carol, trying to be cured of ignorance
>
> Google is your friend. . . . "-)
> Flat pasta, wider than fettucine; about 1/2" wide.

I think it's an egg pasta, which a lot are not...

I use them instead of "egg noodles".

Isaac

modom (palindrome guy) wrote:
> On Fri, 06 Mar 2009 11:48:25 -0600, Damsel in dis Dress
> > wrote:
>
>> On Fri, 06 Mar 2009 12:41:50 -0500, Goomba >
>> wrote:
>>
>>>>
>>> ribbon pasta.
>> Thanks much! Why don't they just call it that? LOL!
>>
>> Carol
>
> Them EyeTalians, they have a different word for almost everything!
> --
>

Yeah, and just imagine...it's usually IN ITALIAN!!!

gloria p

On Fri, 06 Mar 2009 22:30:57 -0600, "modom (palindrome guy)"
> wrote:

>On Fri, 06 Mar 2009 11:48:25 -0600, Damsel in dis Dress
> wrote:
>
>>On Fri, 06 Mar 2009 12:41:50 -0500, Goomba >
>>wrote:
>>
>>>Damsel in dis Dress wrote:
>>>
>>>> What IS papparedelle?
>>>
>>>ribbon pasta.
>>
>>Thanks much! Why don't they just call it that? LOL!
>
>Them EyeTalians, they have a different word for almost everything!

Dammit!

Carol

--
Change "invalid" to JamesBond's agent number to reply.

"Melba's Jammin'" ha scritto nel messaggio >
> Damsel in dis Dress wrote:
>> What IS papparedelle?
>
> Flat pasta, wider than fettucine; about 1/2" wide.
> --
> -Barb

Or much wider. Unlike Vilco, if I order pappardelle and they bring me
narrow pasta I reckon they ran out of the real thing. It makes for a more
robust and chewy dish, so is associated with robust sauces like rabbit,
duck, wild boar, venison.
It's fun if there are several people learning pasta to just tell them to cut
wide noodles. Some will make them 1-1/2" wide, some 3/4" wide. All are
fine, it's just interesting to me to see what they want to put in their
mouths.

On Fri, 06 Mar 2009 12:19:29 -0600, Melba's Jammin' wrote:

> In article >,
> Goomba > wrote:
>
>> Melba's Jammin' wrote:
>>> What's a nice easy thing to do with it? A couple months ago, I bought
>>> some at TJ on a whim.
>>
>> I vote for a nice sauteed mushroom sauce made up and then add the cooked
>> pasta to the pan to toss and heat. I'd make it up as I went with
>> seasoned sauteed 'shrooms, a little white wine tossed in to deglaze the
>> pan, then some creme fraiche or mascarpone stirred in. Maybe a few
>> chopped oil cured olives or halved cherry tomatoes tossed in the pan.
>> But that's just me...
>
> Hooyah! That sounds some good, Toots. I have some baby portobellos.
> No mascarpone, though, or o-c olives or cherry tomatoes, but, hey, I
> could make this work regardless. "-)
>
> We were out for dinner last night and I had "Maine Lobster and Forest
> Mushroom" from the pasta selections: "Pasta with fresh lobster,
> housemade mushroom au jus, thyme, and aged parmesan. $23.95" It was
> underwhelming.

for twenty-four bucks i would expect at the very least to be whelmed.

your pal,
blake

On Sat, 7 Mar 2009 04:36:01 +0000 (UTC), ..PL.. wrote:
>
> I've even sent back a 'special offer' (buy a drink get a steak for $5.95)
> because it wasn't cooked to my liking. I asked for medium rare, it came
> out well done.
>
> Luckily, the kitchen is in plain view in that place :-)
>
> The waitress took it back in, spoke to the 'chef'... he angrily looked
> out, I stood up and waved, and he decided that it would be easier to cook
> another meal :-)

yet another wimp destroyed by your manly man essence.

blake

On Fri, 06 Mar 2009 11:48:25 -0600, Damsel in dis Dress wrote:

> On Fri, 06 Mar 2009 12:41:50 -0500, Goomba >
> wrote:
>
>>Damsel in dis Dress wrote:
>>> On Fri, 06 Mar 2009 10:41:46 -0600, Melba's Jammin'
>>> > wrote:
>>>
>>>> What's a nice easy thing to do with it? A couple months ago, I bought
>>>> some at TJ on a whim.
>>>
>>> What IS papparedelle?
>>>
>>> Carol, trying to be cured of ignorance
>>>
>>ribbon pasta.
>
> Thanks much! Why don't they just call it that? LOL!
>
> Carol

****ing guineas.

your pal,
sheldon