"Cheryl" > wrote in message
eb.com...
> On 3/19/2013 1:13 AM, Julie Bove wrote:
>
>> Some people call all noodles, pasta. Some call all pasta noodles. My
>> husband's one grandma called all pasta macaroni. I made lasagna, she
>> called
>> it macaroni. She was Italian.
>
> Yankee Doodle went to town
> A-riding on a pony,
> Stuck a feather in his cap
> And called it macaroni'.
>
> Ok, I'm done, and sleepy.

I never quite got that song. Saw an explanation of it once but can't
remember what it was.

"sf" > wrote in message
...
> On Mon, 18 Mar 2013 21:53:51 -0700, "Julie Bove"
> > wrote:
>
>> sf wrote:
>> > On Mon, 18 Mar 2013 20:15:12 -0700, "Julie Bove"
>> > > wrote:
>> >
>> >> here are all kinds of noodles and not all of them contain wheat!
>> >
>> > The topic was eggs... and yes, I know they exist - but the egg type is
>> > the most common - so it's really STUPID to say "egg noodles?"
>>
>> I do not think they are the most common kind. Not by a long shot! There
>> are noodles and then there are egg noodles. There are even "No Yolk"
>> noodles. So there really is a difference.
>>
> Oh, please. If you look and look, you'll find them. Close your eyes
> and grab a bag... you'll get EGG noodles.

Uh... No I won't. Seriously. No. Maybe the store where *you* shop
doesn't carry much pasta. I usually buy mine at Winco. The pasta section
has to be at least 8 feet long. Probably more. The egg noodles are on the
bottom shelf and there are maybe 2-3 feet devoted to them. Perhaps if I sat
on the floor and stuck out my hand, I might get lucky and get some.

Central Market has even more kinds of pasta. Lots of gluten free. Stuff
imported from Italy. They have to much that I have to hunt through it all
to see what I want. And I have bought egg noodles there for my mom when I
was shopping for her. I did have to hunt for them.

"Cheryl" > wrote in message
b.com...
> On 3/19/2013 12:59 AM, Julie Bove wrote:
>
>> Got excited the other night when I saw Christina Pirello making a vegan
>> ravioli. She used Wonton wrappers for the pasta. Which I can't do
>> because
>> I don't think they are whole wheat. She just dampened them with water to
>> make the edges stick. The filling was peas. I got excited. We love
>> peas!
>> But then she put tofu in there and I lost interest. We do not like tofu.
>> I
>> think I will try making this with ground beef and peas but I need to come
>> up
>> with an additional ingredient to make them sort of stick together.
>> Otherwise I'll have exploding ravilioli when you cut into it. I would
>> put
>> onions in there too. Maybe I could use just a tiny bit of rice cheese.
>> I
>> don't like that so well but it does contain peas so it might work.
>
> I made ravioli with wonton wrappers but many here poo poo'd them as not
> pasta. They turned out just ok.

I wondered how they would turn out. That might be what they did with the
ravioli I bought in CA. It had the very thinnest pasta. So thin that I
couldn't imagine how they did it. I liked it because it was so low in
carbs.

"Steve Pope" > wrote in message
...
> Julie Bove > wrote:
>
>>The fresh pasta that I have seen always contains eggs.
>
> Right. But there are a few vegan, fresh pastas out there.
> Whole Foods in Petaluma carries one, that's made locally
> in Sonoma County that's a really good fresh, whole-wheat
> pasta -- no eggs. I think "Sonoma Pasta Company" but
> that may not be exactly right.
>
> Great stuff really.
>
> Steve

OMG! I wish! I will have to look for that when I go to Whole Foods again.
I would kill for some of that! But... Given the name, it may well be
something only available in CA. I could get much better pasta and cheese in
when I lived in CA, than I can here. Well, Mexican cheese anyway. We do
have Tillamook. They make excellent cheddar.

On 2013-03-19, Steve Pope > wrote:
> Julie Bove > wrote:

>> I can't eat eggs.

Gee, whatta shocker..

> in Italian towns to have a street or two that is deliberately
> angled in the right direction such that the prevailing wind
> comes through in such as way as to dry pasta properly.

That I did NOT know. Thnx fer that interesting tidbit.

nb

Julie Bove wrote:
>
> sf wrote:
> > On Tue, 19 Mar 2013 03:31:33 +0000 (UTC),
> > (Steve Pope) wrote:
> >
> >> Most pasta is egg-free, but it's not actually that easy to make.
> >
> > Try counting how many bags of pasta on a normal chain grocery store
> > shelf say "contains egg" versus those that are egg free and get back
> > to me.
>
> Most of the pasta does not contain eggs, SF. Seriously! Now if you truly
> have to avoid eggs, like I do, then you would be limited. Because there is
> a disclaimer on some brands that it might contain eggs. Only due to cross
> contamination. But the pasta itself is not made with eggs.

I just looked at my 2 boxes of dry pasta. Both say, "May contain egg." I
find that interesting. Don't they know? If it's cross contamination as you
say, don't they clean their equipment before making a different batch? That
should be required. If it is cross contamination from the previous batch,
the egg amount would be so minimal that it shouldn't be worth worrying about
unless you are highly allergic to eggs or you are a super strick vegan.

And then I have a bag of egg noodles (which I used last week to make my very
first batch of Beef Stroganoff last week). No question about eggs used
those noodles.

G.

On 3/18/2013 9:32 PM, Jean B. wrote:
> jmcquown wrote:
>> A souffle contains eggs. What I consider a casserole does not contain
>> eggs.
>>
>> Jill
>
> Why? My second mother made a casserole that had sliced hard-boiled egg
> in it as the protein.
>
I didn't grow up eating a lot of casseroles. Scalloped potatoes, au
gratin potatoes, mac & cheese. Mom would add diced ham or sausage,
stuff like that. I don't think I've ever had a casserole containing
sliced eggs (or beaten eggs, either). I have only personal experience
to go on. <shrug>

Jill

On 3/18/2013 11:31 PM, Steve Pope wrote:
> The deal with eggs in pasta is that the simplest methods of making
> fresh pasta must include eggs for good results. So it's popular
> among home cooks and made-from-scratch restautants, but that's
> about it.
>
> Most pasta is egg-free, but it's not actually that easy to make.
> It requires drying under exact conditions. It's not uncommon
> in Italian towns to have a street or two that is deliberately
> angled in the right direction such that the prevailing wind
> comes through in such as way as to dry pasta properly.
>
> Steve

When we lived in Bangkok my class went on a school field-trip to a
vermicelli factory. My god that stuff stunk! (I'm not sure what the
teacher thought we'd get out of this experience, we were nine years
old.) And yes, I saw the women who worked there hanging it on
"clotheslines" to dry in the sun.

Jill

On 3/19/2013 1:02 AM, Julie Bove wrote:
> sf wrote:
>> On Tue, 19 Mar 2013 03:31:33 +0000 (UTC),
>> (Steve Pope) wrote:
>>
>>> Most pasta is egg-free, but it's not actually that easy to make.
>>
>> Try counting how many bags of pasta on a normal chain grocery store
>> shelf say "contains egg" versus those that are egg free and get back
>> to me.
>
> Most of the pasta does not contain eggs, SF. Seriously! Now if you truly
> have to avoid eggs, like I do, then you would be limited. Because there is
> a disclaimer on some brands that it might contain eggs. Only due to cross
> contamination. But the pasta itself is not made with eggs.
>
I just checked the boxes of jumbo shells in the pantry. I have two
brands, Mueller's and Ronzoni. Both roughly say the same thing:

Ingredients: Semolina (wheat); duram flour (wheat); niacin; iron;
thiamin; riboflavin, folic acid. The allergen warning says it contains
wheat ingredients and is manufactured in a *facility* that *uses eggs*.
There are no eggs deliberately added to the pasta.

Jill

On 3/19/2013 12:47 AM, sf wrote:
> On Mon, 18 Mar 2013 22:41:21 -0500, Melba's Jammin'
> > wrote:
>
>> In article >,
>> jmcquown > wrote:
>>
>>> I certainly know what Parmesan cheese is but I don't know what "yellow"
>>> cheese she'd like us to use if we don't have any.
>>
>> It's cheese that is yellow in color - maybe cheddar, maybe colby, maybe
>> Velveeta.
>
> Thank you. It's not *that* had to figure out.
>
No, it's not hard to figure out. But Parmesan and those yellow cheeses
taste very different!

Jill

jmcquown wrote:
>
> When we lived in Bangkok my class went on a school field-trip to a
> vermicelli factory. My god that stuff stunk! (I'm not sure what the
> teacher thought we'd get out of this experience, we were nine years
> old.)

When my daughter was in 5th grade, she came home one day with a permission
slip to go on a field trip to a local funeral parlor/home. I freaked. Are
you kidding me? I opted her out as, it turned out, most of the parents
did. The field trip was cancelled. WTH was that teacher thinking?

G.

On 3/19/2013 9:25 AM, Gary wrote:
> jmcquown wrote:
>>
>> When we lived in Bangkok my class went on a school field-trip to a
>> vermicelli factory. My god that stuff stunk! (I'm not sure what the
>> teacher thought we'd get out of this experience, we were nine years
>> old.)
>
> When my daughter was in 5th grade, she came home one day with a permission
> slip to go on a field trip to a local funeral parlor/home. I freaked. Are
> you kidding me? I opted her out as, it turned out, most of the parents
> did. The field trip was cancelled. WTH was that teacher thinking?
>
> G.
>
A funeral home? Ridiculous! I went on some fun, interesting field
trips as a kid but the vermicelli factory was an odd choice. The
elephant roundup was great! The whole school went. Some of the high
school students got to be in a tug of war with a great big bull
elephant. Naturally the elephant won.

Prior to this, in the states, we went to the Smithsonian. I bought a
couple of Audubon prints in the natural history museum. Got to see the
Hope Diamond and many of the inaurual ball gowns worn by the first
ladies of the US.

On another field trip we went to Monticello. Fascinating, even to an
eight year-old. Vermicelli is not very interesting. LOL

Jill

"Gary" > wrote in message ...
> Julie Bove wrote:
>>
>> sf wrote:
>> > On Tue, 19 Mar 2013 03:31:33 +0000 (UTC),
>> > (Steve Pope) wrote:
>> >
>> >> Most pasta is egg-free, but it's not actually that easy to make.
>> >
>> > Try counting how many bags of pasta on a normal chain grocery store
>> > shelf say "contains egg" versus those that are egg free and get back
>> > to me.
>>
>> Most of the pasta does not contain eggs, SF. Seriously! Now if you
>> truly
>> have to avoid eggs, like I do, then you would be limited. Because there
>> is
>> a disclaimer on some brands that it might contain eggs. Only due to
>> cross
>> contamination. But the pasta itself is not made with eggs.
>
> I just looked at my 2 boxes of dry pasta. Both say, "May contain egg." I
> find that interesting. Don't they know? If it's cross contamination as
> you
> say, don't they clean their equipment before making a different batch?
> That
> should be required. If it is cross contamination from the previous batch,
> the egg amount would be so minimal that it shouldn't be worth worrying
> about
> unless you are highly allergic to eggs or you are a super strick vegan.

They may or may not clean. That's why the egg is not listed as an
ingredient. I will buy this for daughter on occasion but I won't take my
chances. Not allergic but eggs make me very ill.
>
> And then I have a bag of egg noodles (which I used last week to make my
> very
> first batch of Beef Stroganoff last week). No question about eggs used
> those noodles.

Yeah.

"jmcquown" > wrote in message
...
> On 3/18/2013 9:32 PM, Jean B. wrote:
>> jmcquown wrote:
>>> A souffle contains eggs. What I consider a casserole does not contain
>>> eggs.
>>>
>>> Jill
>>
>> Why? My second mother made a casserole that had sliced hard-boiled egg
>> in it as the protein.
>>
> I didn't grow up eating a lot of casseroles. Scalloped potatoes, au
> gratin potatoes, mac & cheese. Mom would add diced ham or sausage, stuff
> like that. I don't think I've ever had a casserole containing sliced eggs
> (or beaten eggs, either). I have only personal experience to go on.
> <shrug>

Never had a breakfast casserole?

"jmcquown" > wrote in message
...
> On 3/19/2013 1:02 AM, Julie Bove wrote:
>> sf wrote:
>>> On Tue, 19 Mar 2013 03:31:33 +0000 (UTC),
>>> (Steve Pope) wrote:
>>>
>>>> Most pasta is egg-free, but it's not actually that easy to make.
>>>
>>> Try counting how many bags of pasta on a normal chain grocery store
>>> shelf say "contains egg" versus those that are egg free and get back
>>> to me.
>>
>> Most of the pasta does not contain eggs, SF. Seriously! Now if you
>> truly
>> have to avoid eggs, like I do, then you would be limited. Because there
>> is
>> a disclaimer on some brands that it might contain eggs. Only due to
>> cross
>> contamination. But the pasta itself is not made with eggs.
>>
> I just checked the boxes of jumbo shells in the pantry. I have two
> brands, Mueller's and Ronzoni. Both roughly say the same thing:
>
> Ingredients: Semolina (wheat); duram flour (wheat); niacin; iron;
> thiamin; riboflavin, folic acid. The allergen warning says it contains
> wheat ingredients and is manufactured in a *facility* that *uses eggs*.
> There are no eggs deliberately added to the pasta.

I would eat if made in a facility that uses. But I would not use a "may
contain". Or a made on shared lines with... Lots of the Trader Joes stuff
is that. Also would not use a made on a machine that also packages...

On Mar 18, 10:13*pm, "Julie Bove" > wrote:
> George M. Middius wrote:
> > jmcquown wrote:
>
> >> Apparently macaroni & cheese sounds *so* much better if you add a
> >> bunch of ingredients. *No thanks on the salsa.
>
> > No need to go that far. I've had a tex-mex type mac & cheese that was
> > very good. Not the same old comfort food, so if that's your only
> > acceptable way, forget it.
>
> They made a tomato mac and cheese the other day on Cook's Country or
> whatever the name of that show is with Christopher Kimbal (sp?). *Looked and
> sounded kind of bad but then I remembered that I sometimes would put cheese
> on whatever you want to call macaroni beef and tomato. *So it might be good.

Isn't that show called America's Test Kitchen? We called that
macaroni/tomato/hamburger/cheese casserole, "Johnny Marzetti," which I
think was the brand name of some kind of prepared dish. That would be
in the 60's. that's my idea of a "casserole," which is an entree.

N.

On Tue, 19 Mar 2013 09:22:59 -0400, jmcquown >
wrote:

>On 3/19/2013 12:47 AM, sf wrote:
>> On Mon, 18 Mar 2013 22:41:21 -0500, Melba's Jammin'
>> > wrote:
>>
>>> In article >,
>>> jmcquown > wrote:
>>>
>>>> I certainly know what Parmesan cheese is but I don't know what "yellow"
>>>> cheese she'd like us to use if we don't have any.
>>>
>>> It's cheese that is yellow in color - maybe cheddar, maybe colby, maybe
>>> Velveeta.
>>
>> Thank you. It's not *that* had to figure out.
>>
>No, it's not hard to figure out. But Parmesan and those yellow cheeses
>taste very different!
>
>Jill
It's a whatever you have that is yellow will do here. Use what your
family likes. This is a recipe for cooks. A recipe like this is
flexible. By indicating yellow, the writer eliminated stuff like
brick, muenster, parmesan, gouda. They wouldn't have been appropriate
flavorwise.
Janet US

On Mar 18, 10:39*pm, "Julie Bove" > wrote:
> Nancy2 wrote:
> > Doesn't Paula Deen put eggs in hers? *And I think I saw one of
> > Martha's guests put eggs in her Mac and cheese, too. *It sounds icky
> > to me because they don't really serve any purpose that I can see.
>
> I think so. *Shocked me when I saw that. *I have seen chopped egg used as a
> garnish for it but never heard of eggs in it. *Also saw one of the British
> chefs put egg in hamburger patties.

Adding egg, bread crumbs, chopped onion and whatever else you like to
hamburgers is merely a way to stretch a pound to make six burgers, for
example, instead of four (or whatever else you do). My mom commonly
stretched a pound of ground beef like this during and after WWII ... A
habit born of living through the Great Depression and having to "make
do." It also made more reasonable sizes of servings, IMO. Nobody
needs the giant portions so common today.

N.

On Mar 19, 1:43*am, "Julie Bove" > wrote:
> "Cheryl" > wrote in message
>
> eb.com...
>
> > On 3/19/2013 1:13 AM, Julie Bove wrote:
>
> >> Some people call all noodles, pasta. *Some call all pasta noodles. *My
> >> husband's one grandma called all pasta macaroni. *I made lasagna, she
> >> called
> >> it macaroni. *She was Italian.
>
> > * * Yankee Doodle went to town
> > * * A-riding on a pony,
> > * * Stuck a feather in his cap
> > * * And called it macaroni'.
>
> > Ok, I'm done, and sleepy.
>
> I never quite got that song. *Saw an explanation of it once but can't
> remember what it was.

I think he called the pony Macaroni, not the feather.

N.

On 3/19/2013 10:47 AM, Janet Bostwick wrote:
> On Tue, 19 Mar 2013 09:22:59 -0400, jmcquown >
> wrote:
>
>> On 3/19/2013 12:47 AM, sf wrote:
>>> On Mon, 18 Mar 2013 22:41:21 -0500, Melba's Jammin'
>>> > wrote:
>>>
>>>> In article >,
>>>> jmcquown > wrote:
>>>>
>>>>> I certainly know what Parmesan cheese is but I don't know what "yellow"
>>>>> cheese she'd like us to use if we don't have any.
>>>>
>>>> It's cheese that is yellow in color - maybe cheddar, maybe colby, maybe
>>>> Velveeta.
>>>
>>> Thank you. It's not *that* had to figure out.
>>>
>> No, it's not hard to figure out. But Parmesan and those yellow cheeses
>> taste very different!
>>
>> Jill
> It's a whatever you have that is yellow will do here. Use what your
> family likes. This is a recipe for cooks. A recipe like this is
> flexible. By indicating yellow, the writer eliminated stuff like
> brick, muenster, parmesan, gouda. They wouldn't have been appropriate
> flavorwise.
> Janet US
>
No, the recipe specified Parmesan then said you may substitute yellow
cheese. They're vastly different in taste, IMHO.

Jill

On 3/19/2013 10:26 AM, Julie Bove wrote:
> "jmcquown" > wrote in message
> ...
>> On 3/18/2013 9:32 PM, Jean B. wrote:
>>> jmcquown wrote:
>>>> A souffle contains eggs. What I consider a casserole does not contain
>>>> eggs.
>>>>
>>>> Jill
>>>
>>> Why? My second mother made a casserole that had sliced hard-boiled egg
>>> in it as the protein.
>>>
>> I didn't grow up eating a lot of casseroles. Scalloped potatoes, au
>> gratin potatoes, mac & cheese. Mom would add diced ham or sausage, stuff
>> like that. I don't think I've ever had a casserole containing sliced eggs
>> (or beaten eggs, either). I have only personal experience to go on.
>> <shrug>
>
> Never had a breakfast casserole?
>
>
Of course I've made breakfast casseroles. I have a great one which
includes eggs, cheese, mushrooms, sausage, onions... But this recipe is
a dinner casserole. The thread has drifted. I still don't see the
point in adding beaten eggs to macaroni & cheese.

Jill

On 3/19/2013 10:56 AM, Nancy2 wrote:
> On Mar 19, 1:43 am, "Julie Bove" > wrote:
>> "Cheryl" > wrote in message
>>> On 3/19/2013 1:13 AM, Julie Bove wrote:
>>>> Some people call all noodles, pasta. Some call all pasta noodles. My
>>>> husband's one grandma called all pasta macaroni. I made lasagna, she
>>>> called it macaroni. She was Italian.
>>
>>> Yankee Doodle went to town
>>> A-riding on a pony,
>>> Stuck a feather in his cap
>>> And called it macaroni'.
>>
>>> Ok, I'm done, and sleepy.
>>
>> I never quite got that song. Saw an explanation of it once but can't
>> remember what it was.
>
> I think he called the pony Macaroni, not the feather.
>
No, it wasn't the pony! Have look here -
<http://en.wikipedia.org/wiki/Macaroni_%28fashion%29>

On Tue, 19 Mar 2013 10:57:47 -0400, jmcquown >
wrote:

>On 3/19/2013 10:47 AM, Janet Bostwick wrote:
>> On Tue, 19 Mar 2013 09:22:59 -0400, jmcquown >
>> wrote:
>>
>>> On 3/19/2013 12:47 AM, sf wrote:
>>>> On Mon, 18 Mar 2013 22:41:21 -0500, Melba's Jammin'
>>>> > wrote:
>>>>
>>>>> In article >,
>>>>> jmcquown > wrote:
>>>>>
>>>>>> I certainly know what Parmesan cheese is but I don't know what "yellow"
>>>>>> cheese she'd like us to use if we don't have any.
>>>>>
>>>>> It's cheese that is yellow in color - maybe cheddar, maybe colby, maybe
>>>>> Velveeta.
>>>>
>>>> Thank you. It's not *that* had to figure out.
>>>>
>>> No, it's not hard to figure out. But Parmesan and those yellow cheeses
>>> taste very different!
>>>
>>> Jill
>> It's a whatever you have that is yellow will do here. Use what your
>> family likes. This is a recipe for cooks. A recipe like this is
>> flexible. By indicating yellow, the writer eliminated stuff like
>> brick, muenster, parmesan, gouda. They wouldn't have been appropriate
>> flavorwise.
>> Janet US
>>
>No, the recipe specified Parmesan then said you may substitute yellow
>cheese. They're vastly different in taste, IMHO.
>
>Jill
I went back and looked at it. You're right, it is parmesan first with
yellow as a choice. It's a topping mostly for appearance, either
cheese will work, just as you would interchange them today depending
upon mood and what you have, or even mix them.
Janet US

On Tue, 19 Mar 2013 07:56:58 -0700 (PDT), Nancy2
> wrote:

>On Mar 19, 1:43*am, "Julie Bove" > wrote:
>> "Cheryl" > wrote in message
>>
>> eb.com...
>>
>> > On 3/19/2013 1:13 AM, Julie Bove wrote:
>>
>> >> Some people call all noodles, pasta. *Some call all pasta noodles. *My
>> >> husband's one grandma called all pasta macaroni. *I made lasagna, she
>> >> called
>> >> it macaroni. *She was Italian.
>>
>> > * * Yankee Doodle went to town
>> > * * A-riding on a pony,
>> > * * Stuck a feather in his cap
>> > * * And called it macaroni'.
>>
>> > Ok, I'm done, and sleepy.
>>
>> I never quite got that song. *Saw an explanation of it once but can't
>> remember what it was.
>
>I think he called the pony Macaroni, not the feather.
>

He called *himself* macaroni-- which meant 'fancy' at the time.

Jim

On Tue, 19 Mar 2013 07:26:02 -0700, "Julie Bove"
> wrote:

>
> "jmcquown" > wrote in message
> ...
> > On 3/18/2013 9:32 PM, Jean B. wrote:
> >> jmcquown wrote:
> >>> A souffle contains eggs. What I consider a casserole does not contain
> >>> eggs.
> >>>
> >>> Jill
> >>
> >> Why? My second mother made a casserole that had sliced hard-boiled egg
> >> in it as the protein.
> >>
> > I didn't grow up eating a lot of casseroles. Scalloped potatoes, au
> > gratin potatoes, mac & cheese. Mom would add diced ham or sausage, stuff
> > like that. I don't think I've ever had a casserole containing sliced eggs
> > (or beaten eggs, either). I have only personal experience to go on.
> > <shrug>
>
> Never had a breakfast casserole?
>
Believe it or not, those things are not everyday food for most people.
I've only had it once.

--
Food is an important part of a balanced diet.

On Mon, 18 Mar 2013 23:46:51 -0700, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Mon, 18 Mar 2013 21:53:51 -0700, "Julie Bove"
> > > wrote:
> >
> >> sf wrote:
> >> > On Mon, 18 Mar 2013 20:15:12 -0700, "Julie Bove"
> >> > > wrote:
> >> >
> >> >> here are all kinds of noodles and not all of them contain wheat!
> >> >
> >> > The topic was eggs... and yes, I know they exist - but the egg type is
> >> > the most common - so it's really STUPID to say "egg noodles?"
> >>
> >> I do not think they are the most common kind. Not by a long shot! There
> >> are noodles and then there are egg noodles. There are even "No Yolk"
> >> noodles. So there really is a difference.
> >>
> > Oh, please. If you look and look, you'll find them. Close your eyes
> > and grab a bag... you'll get EGG noodles.
>
> Uh... No I won't. Seriously. No. Maybe the store where *you* shop
> doesn't carry much pasta. I usually buy mine at Winco. The pasta section
> has to be at least 8 feet long. Probably more. The egg noodles are on the
> bottom shelf and there are maybe 2-3 feet devoted to them. Perhaps if I sat
> on the floor and stuck out my hand, I might get lucky and get some.
>
> Central Market has even more kinds of pasta. Lots of gluten free. Stuff
> imported from Italy. They have to much that I have to hunt through it all
> to see what I want. And I have bought egg noodles there for my mom when I
> was shopping for her. I did have to hunt for them.
>

So, everyone who feels compelled to add the word egg in front of
noodles is suddenly the allergic kind? I really don't care what it is
YOU eat. I'm wondering if the others are all Jewish or from the East
Coast because no one I know, even if they're originally from the East
Coast, uses that stupid affectation.

--
Food is an important part of a balanced diet.

On Mon, 18 Mar 2013 22:02:55 -0700, "Julie Bove"
> wrote:

> Go to the Asian section and you'll see a variety of noodles that may or may
> not contain eggs. You'll see a heck of a lot less in a typical grocery
> store. But go to a store with a large Asian section and you'll see a large
> variety.
>

Why are you all of a sudden talking about Asian noodles? Talk about
the packages of noodles on the shelf.

--
Food is an important part of a balanced diet.

On Mon, 18 Mar 2013 22:03:22 -0700, "Julie Bove"
> wrote:

> sf wrote:
> > On Mon, 18 Mar 2013 20:20:03 -0700, "Julie Bove"
> > > wrote:
> >
> >> My cupboard has a lot of pasta in it. None of it contains egg. I
> >> can't eat eggs.
> >
> > DUH. That's why.
>
> But it sure wasn't hard to find! You are dead wrong when you say that most
> pasta contains eggs.
>
Every one of mine says "contains egg" and I'm not searching for
anything, I just buy a shape I like.

--
Food is an important part of a balanced diet.

On Tue, 19 Mar 2013 10:57:47 -0400, jmcquown >
wrote:

> On 3/19/2013 10:47 AM, Janet Bostwick wrote:
> > On Tue, 19 Mar 2013 09:22:59 -0400, jmcquown >
> > wrote:
> >
> >> On 3/19/2013 12:47 AM, sf wrote:
> >>> On Mon, 18 Mar 2013 22:41:21 -0500, Melba's Jammin'
> >>> > wrote:
> >>>
> >>>> In article >,
> >>>> jmcquown > wrote:
> >>>>
> >>>>> I certainly know what Parmesan cheese is but I don't know what "yellow"
> >>>>> cheese she'd like us to use if we don't have any.
> >>>>
> >>>> It's cheese that is yellow in color - maybe cheddar, maybe colby, maybe
> >>>> Velveeta.
> >>>
> >>> Thank you. It's not *that* had to figure out.
> >>>
> >> No, it's not hard to figure out. But Parmesan and those yellow cheeses
> >> taste very different!
> >>
> >> Jill
> > It's a whatever you have that is yellow will do here. Use what your
> > family likes. This is a recipe for cooks. A recipe like this is
> > flexible. By indicating yellow, the writer eliminated stuff like
> > brick, muenster, parmesan, gouda. They wouldn't have been appropriate
> > flavorwise.
> > Janet US
> >
> No, the recipe specified Parmesan then said you may substitute yellow
> cheese. They're vastly different in taste, IMHO.
>
So what? Obviously the recipe works no matter what you use. Some
people put cheddar cheese on pizza. It obviously works for them, but
it wouldn't work for me.

--
Food is an important part of a balanced diet.

Nancy2 wrote:

> We called that
> macaroni/tomato/hamburger/cheese casserole, "Johnny Marzetti,"

Really? Marzetti is a brand of jarred tomato sauce.

On 3/19/2013 1:24 PM, sf wrote:
>>> It's a whatever you have that is yellow will do here. Use what your
>>> > >family likes. This is a recipe for cooks. A recipe like this is
>>> > >flexible. By indicating yellow, the writer eliminated stuff like
>>> > >brick, muenster, parmesan, gouda. They wouldn't have been appropriate
>>> > >flavorwise.
>>> > >Janet US
>>> > >
>> >No, the recipe specified Parmesan then said you may substitute yellow
>> >cheese. They're vastly different in taste, IMHO.
>> >
> So what? Obviously the recipe works no matter what you use. Some
> people put cheddar cheese on pizza. It obviously works for them, but
> it wouldn't work for me.

I don't know if the recipe works. Seems like an odd substitution to me.

Jill

On Tue, 19 Mar 2013 14:59:47 -0400, jmcquown >
wrote:

> On 3/19/2013 1:24 PM, sf wrote:
> >>> It's a whatever you have that is yellow will do here. Use what your
> >>> > >family likes. This is a recipe for cooks. A recipe like this is
> >>> > >flexible. By indicating yellow, the writer eliminated stuff like
> >>> > >brick, muenster, parmesan, gouda. They wouldn't have been appropriate
> >>> > >flavorwise.
> >>> > >Janet US
> >>> > >
> >> >No, the recipe specified Parmesan then said you may substitute yellow
> >> >cheese. They're vastly different in taste, IMHO.
> >> >
> > So what? Obviously the recipe works no matter what you use. Some
> > people put cheddar cheese on pizza. It obviously works for them, but
> > it wouldn't work for me.
>
> I don't know if the recipe works. Seems like an odd substitution to me.
>
To me too, but some people prefer yellow cheese on everything.


--
Food is an important part of a balanced diet.

Nancy2 wrote:
> On Mar 18, 10:13 pm, "Julie Bove" > wrote:
>> George M. Middius wrote:
>>> jmcquown wrote:
>>
>>>> Apparently macaroni & cheese sounds *so* much better if you add a
>>>> bunch of ingredients. No thanks on the salsa.
>>
>>> No need to go that far. I've had a tex-mex type mac & cheese that
>>> was very good. Not the same old comfort food, so if that's your only
>>> acceptable way, forget it.
>>
>> They made a tomato mac and cheese the other day on Cook's Country or
>> whatever the name of that show is with Christopher Kimbal (sp?).
>> Looked and sounded kind of bad but then I remembered that I
>> sometimes would put cheese on whatever you want to call macaroni
>> beef and tomato. So it might be good.
>
> Isn't that show called America's Test Kitchen? We called that
> macaroni/tomato/hamburger/cheese casserole, "Johnny Marzetti," which I
> think was the brand name of some kind of prepared dish. That would be
> in the 60's. that's my idea of a "casserole," which is an entree.

I think the show has two different names. Say it last night and it was
Cook's Country.

Nancy2 wrote:
> On Mar 18, 10:39 pm, "Julie Bove" > wrote:
>> Nancy2 wrote:
>>> Doesn't Paula Deen put eggs in hers? And I think I saw one of
>>> Martha's guests put eggs in her Mac and cheese, too. It sounds icky
>>> to me because they don't really serve any purpose that I can see.
>>
>> I think so. Shocked me when I saw that. I have seen chopped egg used
>> as a garnish for it but never heard of eggs in it. Also saw one of
>> the British chefs put egg in hamburger patties.
>
> Adding egg, bread crumbs, chopped onion and whatever else you like to
> hamburgers is merely a way to stretch a pound to make six burgers, for
> example, instead of four (or whatever else you do). My mom commonly
> stretched a pound of ground beef like this during and after WWII ... A
> habit born of living through the Great Depression and having to "make
> do." It also made more reasonable sizes of servings, IMO. Nobody
> needs the giant portions so common today.

But this was in a restaurant.

Jim Elbrecht wrote:
> On Tue, 19 Mar 2013 07:56:58 -0700 (PDT), Nancy2
> > wrote:
>
>> On Mar 19, 1:43 am, "Julie Bove" > wrote:
>>> "Cheryl" > wrote in message
>>>
>>> eb.com...
>>>
>>>> On 3/19/2013 1:13 AM, Julie Bove wrote:
>>>
>>>>> Some people call all noodles, pasta. Some call all pasta noodles.
>>>>> My husband's one grandma called all pasta macaroni. I made
>>>>> lasagna, she called
>>>>> it macaroni. She was Italian.
>>>
>>>> Yankee Doodle went to town
>>>> A-riding on a pony,
>>>> Stuck a feather in his cap
>>>> And called it macaroni'.
>>>
>>>> Ok, I'm done, and sleepy.
>>>
>>> I never quite got that song. Saw an explanation of it once but can't
>>> remember what it was.
>>
>> I think he called the pony Macaroni, not the feather.
>>
>
> He called *himself* macaroni-- which meant 'fancy' at the time.

Heh! I am sooo going to use that now!

George M. Middius wrote:
> Nancy2 wrote:
>
>> We called that
>> macaroni/tomato/hamburger/cheese casserole, "Johnny Marzetti,"
>
> Really? Marzetti is a brand of jarred tomato sauce.

That's one kind but it also has another name.

http://en.wikipedia.org/wiki/Johnny_Marzetti

What we got in the cafeteria had corn in it. At home we had Spaghetti Red.
Similar but not cheese usually and it had chili powder in it.

sf wrote:
> On Tue, 19 Mar 2013 07:26:02 -0700, "Julie Bove"
> > wrote:
>
>>
>> "jmcquown" > wrote in message
>> ...
>>> On 3/18/2013 9:32 PM, Jean B. wrote:
>>>> jmcquown wrote:
>>>>> A souffle contains eggs. What I consider a casserole does not
>>>>> contain eggs.
>>>>>
>>>>> Jill
>>>>
>>>> Why? My second mother made a casserole that had sliced
>>>> hard-boiled egg in it as the protein.
>>>>
>>> I didn't grow up eating a lot of casseroles. Scalloped potatoes, au
>>> gratin potatoes, mac & cheese. Mom would add diced ham or sausage,
>>> stuff like that. I don't think I've ever had a casserole
>>> containing sliced eggs (or beaten eggs, either). I have only
>>> personal experience to go on. <shrug>
>>
>> Never had a breakfast casserole?
>>
> Believe it or not, those things are not everyday food for most people.
> I've only had it once.

I never had it growing up. Made it a lot when we were in Cape Cod. We had
people staying with us all the time. I had to feed them but I had to go to
work, sometimes as early as 4:00 a.m. So I'd leave that in the fridge for
them.

jmcquown wrote:
> On 3/19/2013 10:47 AM, Janet Bostwick wrote:
>> On Tue, 19 Mar 2013 09:22:59 -0400, jmcquown >
>> wrote:
>>
>>> On 3/19/2013 12:47 AM, sf wrote:
>>>> On Mon, 18 Mar 2013 22:41:21 -0500, Melba's Jammin'
>>>> > wrote:
>>>>
>>>>> In article >,
>>>>> jmcquown > wrote:
>>>>>
>>>>>> I certainly know what Parmesan cheese is but I don't know what
>>>>>> "yellow" cheese she'd like us to use if we don't have any.
>>>>>
>>>>> It's cheese that is yellow in color - maybe cheddar, maybe colby,
>>>>> maybe Velveeta.
>>>>
>>>> Thank you. It's not *that* had to figure out.
>>>>
>>> No, it's not hard to figure out. But Parmesan and those yellow
>>> cheeses taste very different!
>>>
>>> Jill
>> It's a whatever you have that is yellow will do here. Use what your
>> family likes. This is a recipe for cooks. A recipe like this is
>> flexible. By indicating yellow, the writer eliminated stuff like
>> brick, muenster, parmesan, gouda. They wouldn't have been
>> appropriate flavorwise.
>> Janet US
>>
> No, the recipe specified Parmesan then said you may substitute yellow
> cheese. They're vastly different in taste, IMHO.

They are but I've been known to sub cheeses in a lot of things.

sf wrote:
> On Tue, 19 Mar 2013 10:57:47 -0400, jmcquown >
> wrote:
>
>> On 3/19/2013 10:47 AM, Janet Bostwick wrote:
>>> On Tue, 19 Mar 2013 09:22:59 -0400, jmcquown >
>>> wrote:
>>>
>>>> On 3/19/2013 12:47 AM, sf wrote:
>>>>> On Mon, 18 Mar 2013 22:41:21 -0500, Melba's Jammin'
>>>>> > wrote:
>>>>>
>>>>>> In article >,
>>>>>> jmcquown > wrote:
>>>>>>
>>>>>>> I certainly know what Parmesan cheese is but I don't know what
>>>>>>> "yellow" cheese she'd like us to use if we don't have any.
>>>>>>
>>>>>> It's cheese that is yellow in color - maybe cheddar, maybe
>>>>>> colby, maybe Velveeta.
>>>>>
>>>>> Thank you. It's not *that* had to figure out.
>>>>>
>>>> No, it's not hard to figure out. But Parmesan and those yellow
>>>> cheeses taste very different!
>>>>
>>>> Jill
>>> It's a whatever you have that is yellow will do here. Use what your
>>> family likes. This is a recipe for cooks. A recipe like this is
>>> flexible. By indicating yellow, the writer eliminated stuff like
>>> brick, muenster, parmesan, gouda. They wouldn't have been
>>> appropriate flavorwise.
>>> Janet US
>>>
>> No, the recipe specified Parmesan then said you may substitute yellow
>> cheese. They're vastly different in taste, IMHO.
>>
> So what? Obviously the recipe works no matter what you use. Some
> people put cheddar cheese on pizza. It obviously works for them, but
> it wouldn't work for me.

Cheddar and tuna is excellent on pizza.

sf wrote:
> On Mon, 18 Mar 2013 23:46:51 -0700, "Julie Bove"
> > wrote:
>
>>
>> "sf" > wrote in message
>> ...
>>> On Mon, 18 Mar 2013 21:53:51 -0700, "Julie Bove"
>>> > wrote:
>>>
>>>> sf wrote:
>>>>> On Mon, 18 Mar 2013 20:15:12 -0700, "Julie Bove"
>>>>> > wrote:
>>>>>
>>>>>> here are all kinds of noodles and not all of them contain wheat!
>>>>>
>>>>> The topic was eggs... and yes, I know they exist - but the egg
>>>>> type is the most common - so it's really STUPID to say "egg
>>>>> noodles?"
>>>>
>>>> I do not think they are the most common kind. Not by a long shot!
>>>> There are noodles and then there are egg noodles. There are even
>>>> "No Yolk" noodles. So there really is a difference.
>>>>
>>> Oh, please. If you look and look, you'll find them. Close your
>>> eyes and grab a bag... you'll get EGG noodles.
>>
>> Uh... No I won't. Seriously. No. Maybe the store where *you* shop
>> doesn't carry much pasta. I usually buy mine at Winco. The pasta
>> section has to be at least 8 feet long. Probably more. The egg
>> noodles are on the bottom shelf and there are maybe 2-3 feet devoted
>> to them. Perhaps if I sat on the floor and stuck out my hand, I
>> might get lucky and get some.
>>
>> Central Market has even more kinds of pasta. Lots of gluten free.
>> Stuff imported from Italy. They have to much that I have to hunt
>> through it all to see what I want. And I have bought egg noodles
>> there for my mom when I was shopping for her. I did have to hunt
>> for them.
>>
>
> So, everyone who feels compelled to add the word egg in front of
> noodles is suddenly the allergic kind? I really don't care what it is
> YOU eat. I'm wondering if the others are all Jewish or from the East
> Coast because no one I know, even if they're originally from the East
> Coast, uses that stupid affectation.

What? I don't know what you mean. Some things say "Egg Noodles". Or "No
Yolk" noodles. But there are plenty of other kinds of pasta that do not
include egg. And what does Jewish or the East Coast have to do with it?
I'm from the Midwest. If my mom wanted me to go to the store for some
pasta, she'd tell me what kind she wanted. If she was making tuna
casserole, she'd tell me to get "Egg Noodles".