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Okay, that's the last thing I would have ever dreamed up. I like
toasted oatmeal, so maybe roasted pasta isn't as bad as it sounds.

http://food52.com/blog/16313-roast-p...king-it-really

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sf
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"sf" > wrote in message
...
>
> Okay, that's the last thing I would have ever dreamed up. I like
> toasted oatmeal, so maybe roasted pasta isn't as bad as it sounds.
>
> http://food52.com/blog/16313-roast-p...king-it-really


Sounds like what happens to the pasta in Rice A Roni.

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"sf" wrote in message ...


>Okay, that's the last thing I would have ever dreamed up. I like
>toasted oatmeal, so maybe roasted pasta isn't as bad as it sounds.
>
>http://food52.com/blog/16313-roast-p...king-it-really
>


Not new you brown the pasta and rice before adding broth/water and seasoning
when you make rice pilaf.


Robert

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On 4/13/2016 10:40 PM, sf wrote:
>
> Okay, that's the last thing I would have ever dreamed up. I like
> toasted oatmeal, so maybe roasted pasta isn't as bad as it sounds.
>
> http://food52.com/blog/16313-roast-p...king-it-really
>


This is something I had not read before, but it makes sense, in a
Rice-a-roni kind of way!
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Julie Bove wrote:
>sf wrote:
>>
>> Okay, that's the last thing I would have ever dreamed up. I like
>> toasted oatmeal, so maybe roasted pasta isn't as bad as it sounds.
>>
>> http://food52.com/blog/16313-roast-p...king-it-really

>
>Sounds like what happens to the pasta in Rice A Roni.


Yep... the San Fran treat... how could obeastie ass not know. . .


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On 4/14/2016 3:05 PM, Brooklyn1 wrote:
> Julie Bove wrote:
>> sf wrote:
>>>
>>> Okay, that's the last thing I would have ever dreamed up. I like
>>> toasted oatmeal, so maybe roasted pasta isn't as bad as it sounds.
>>>
>>> http://food52.com/blog/16313-roast-p...king-it-really

>>
>> Sounds like what happens to the pasta in Rice A Roni.

>
> Yep... the San Fran treat... how could obeastie ass not know. . .
>


Sex the little man who cooks for 2 dozen every meal...
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On Thu, 14 Apr 2016 04:54:37 -0400, "Robert"
> wrote:

> "sf" wrote in message ...
>
>
> >Okay, that's the last thing I would have ever dreamed up. I like
> >toasted oatmeal, so maybe roasted pasta isn't as bad as it sounds.
> >
> >http://food52.com/blog/16313-roast-p...king-it-really
> >

>
> Not new you brown the pasta and rice before adding broth/water and seasoning
> when you make rice pilaf.
>
>

This isn't pan browning in butter.


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On Thu, 14 Apr 2016 09:22:24 -0600, carnal asada >
wrote:

> On 4/13/2016 10:40 PM, sf wrote:
> >
> > Okay, that's the last thing I would have ever dreamed up. I like
> > toasted oatmeal, so maybe roasted pasta isn't as bad as it sounds.
> >
> > http://food52.com/blog/16313-roast-p...king-it-really
> >

>
> This is something I had not read before, but it makes sense, in a
> Rice-a-roni kind of way!


It's just plain weird. I don't like pilaf, so that detour is non
starter for me.

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sf wrote:
>
> Okay, that's the last thing I would have ever dreamed up. I like
> toasted oatmeal, so maybe roasted pasta isn't as bad as it sounds.
>
> http://food52.com/blog/16313-roast-p...king-it-really


I can understand a light toasting -- sort
of like how ramen noodles are deep-fried
so they cook up quickly and nicely in a
few minutes of boiling hot broth. But
roasting dry pasta until it's golden brown?
That seems likely to introduce charred
notes -- not something desirable. Without
trying it, I won't dismiss it, but I'm
skeptical. Why don't you try it and
report back? I anticipate even browning
will be the major difficulty, so frequent
rotation of the pan and stirring would
probably be a good idea. Plus, you'll
want to check it frequently so you don't
overrun your brownness target.

If this works, wouldn't deep frying till
brown make more sense? You'd have a more
even browning and better control.

This seems so screwball to me -- I'm
reminded of the guy in Germany who was
experimenting with deep frying in sugar
syrup instead of fat. Yeah, that might
work. Hey, maybe you could deep fry dry
pasta in sugar syrup! That might even
be patentable!
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"sf" > wrote in message
...
> On Thu, 14 Apr 2016 04:54:37 -0400, "Robert"
> > wrote:
>
>> "sf" wrote in message ...
>>
>>
>> >Okay, that's the last thing I would have ever dreamed up. I like
>> >toasted oatmeal, so maybe roasted pasta isn't as bad as it sounds.
>> >
>> >http://food52.com/blog/16313-roast-p...king-it-really
>> >

>>
>> Not new you brown the pasta and rice before adding broth/water and
>> seasoning
>> when you make rice pilaf.
>>
>>

> This isn't pan browning in butter.


But it's pretty much the same.





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"Sqwertz" > wrote in message
...
> On Thu, 14 Apr 2016 17:05:16 -0400, Brooklyn1 wrote:
>
>> Julie Bove wrote:
>>>sf wrote:
>>>>
>>>> Okay, that's the last thing I would have ever dreamed up. I like
>>>> toasted oatmeal, so maybe roasted pasta isn't as bad as it sounds.
>>>>
>>>> http://food52.com/blog/16313-roast-p...king-it-really
>>>
>>>Sounds like what happens to the pasta in Rice A Roni.

>>
>> Yep... the San Fran treat... how could obeastie ass not know. . .

>
> It was pretty hard to find any boxed Rice-A-Roni when I lived in the
> Bay Area. The most common brand (only?) of seasoned rice/pasta was
> MJB brand. I haven't had it for over 30 years. It's just yet another
> food named after a city that never heard of it except through
> advertising.
>
> -sw


She said it was a non starter. What does that even mean?

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On Fri, 15 Apr 2016 01:05:56 -0700, "Julie Bove"
> wrote:

>
>"Sqwertz" > wrote in message
...
>> On Thu, 14 Apr 2016 17:05:16 -0400, Brooklyn1 wrote:
>>
>>> Julie Bove wrote:
>>>>sf wrote:
>>>>>
>>>>> Okay, that's the last thing I would have ever dreamed up. I like
>>>>> toasted oatmeal, so maybe roasted pasta isn't as bad as it sounds.
>>>>>
>>>>> http://food52.com/blog/16313-roast-p...king-it-really
>>>>
>>>>Sounds like what happens to the pasta in Rice A Roni.
>>>
>>> Yep... the San Fran treat... how could obeastie ass not know. . .

>>
>> It was pretty hard to find any boxed Rice-A-Roni when I lived in the
>> Bay Area. The most common brand (only?) of seasoned rice/pasta was
>> MJB brand. I haven't had it for over 30 years. It's just yet another
>> food named after a city that never heard of it except through
>> advertising.
>>
>> -sw

>
>She said it was a non starter. What does that even mean?


It is a common term meaning that it is something that would not even
be considered (in this case, by her).
Janet US
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Sqwertz wrote:
>sf wrote:
>
>> Okay, that's the last thing I would have ever dreamed up. I like
>> toasted oatmeal, so maybe roasted pasta isn't as bad as it sounds.
>>
>> http://food52.com/blog/16313-roast-p...king-it-really

>
>Just what I don't want, "very al dente and rubbery". Doesn't sound
>yummo to me. I like my pasta American-style - well done and not
>rubbery.
>
>-sw


Rehydrating roasted pasta by soaking in water seems senseless, it'll
become moldy if stored, dry pasta only contains about 6%-7% moisture.
After roasting it can be stored or boiled. I've been roasting pasta
for many, many years, I've never heard of rehydrating, prior to
cooking, seems idiotic. Roasted pasta cooks up with exactly the same
texture as unroasted. Roasting/Toasting only intensifies flavor,
texture is the same as ordinary pasta, texture is totally dependant on
boiling time. I like to pan toast orzo for pilafs, sometimes plain,
sometimes with half rice. I pan toast buckwheat/kasha too... Wolff's
brand is already pre-toasted but I like it toasted a bit more... when
I was buying buckwheat in 50 lb sacks from Honeyville that isn't
toasted at all so I'd oven roast it in large batches in roasting pans.
The price of buckwheat has risen dramatically, it has trippled in the
past five years, I think because it has become much more popular, it
now costs as much as ground beef.
http://shop.honeyville.com/whole-gra...heat-50lb.html
New York's Fingerlakes district is the buckwheat capitol of the US.
https://en.wikipedia.org/wiki/Buckwheat

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"Janet B" > wrote in message
...
> On Fri, 15 Apr 2016 01:05:56 -0700, "Julie Bove"
> > wrote:
>
>>
>>"Sqwertz" > wrote in message
...
>>> On Thu, 14 Apr 2016 17:05:16 -0400, Brooklyn1 wrote:
>>>
>>>> Julie Bove wrote:
>>>>>sf wrote:
>>>>>>
>>>>>> Okay, that's the last thing I would have ever dreamed up. I like
>>>>>> toasted oatmeal, so maybe roasted pasta isn't as bad as it sounds.
>>>>>>
>>>>>> http://food52.com/blog/16313-roast-p...king-it-really
>>>>>
>>>>>Sounds like what happens to the pasta in Rice A Roni.
>>>>
>>>> Yep... the San Fran treat... how could obeastie ass not know. . .
>>>
>>> It was pretty hard to find any boxed Rice-A-Roni when I lived in the
>>> Bay Area. The most common brand (only?) of seasoned rice/pasta was
>>> MJB brand. I haven't had it for over 30 years. It's just yet another
>>> food named after a city that never heard of it except through
>>> advertising.
>>>
>>> -sw

>>
>>She said it was a non starter. What does that even mean?

>
> It is a common term meaning that it is something that would not even
> be considered (in this case, by her).
> Janet US


I've never heard it before and when I looked it up, it referred to sports.

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On 4/14/2016 10:16 PM, Sqwertz wrote:
> It's just yet another
> food
> ++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++
>
> "Why do you even bother posting if that's all you have to say? We've
> heard the same thing at least 2,000 times by now."
>
> -sw
>
> "OK, so it's your planet so I guess you get to define what all teens on
> Planet Bove eat. We'll need to add this to the Planet Bove Wikipedia
> entry: "Teenagers on Planet Bove only eat chicken strips, fries, and
> baby carrots".
>
> -sw
>
> "Incredible. And you STILL don't shut up."
>
> -sw
>
> I thought you were here just to talk about cooking? You've only said
> that at least 25 times, yet 95% of the flack you get is about
> off-topic subjects.
>
> -sw
>
> Way to go, Julie! You beat her down into speechlessness.
>
> -sw
>
>
> "Why do you even bother posting if that's all you have to say? We've
> heard the same thing at least 2,000 times by now."
>
> -sw
>
>
> "Incredible. And you STILL don't shut up."
>
> -sw
>
> I thought you were here just to talk about cooking? You've only said
> that at least 25 times, yet 95% of the flack you get is about
> off-topic subjects.
>
> -sw
>
> Way to go, Julie! You beat her down into speechlessness.
>
> -sw
>
> I didn't think Julie was even capable of using the phone.
>
> -sw
>
> You seem to have a problem remembering things. Maybe you should have
> written down the once you realized you liked it.
>
> -sw
>
> Wow. She catches on quick when her mind isn't clouded by irrational
> spite.
>
> -sw
>
> Congratulations! Your post has been approved by Julie.
>
> [High Five]
>
> -sw
>
> Yeah, I see tuna and cheddar on pizza every time I visit Planet Bove.
>
> -sw
>
> You can't rent this stuff at Red Box.
>
> -sw
>
> You tell him Julie!
>
> <snort>
>
> -sw
>
> That wasn't your original argument. Your argument was that you
> couldn't remember where you got them. Then when somebody tells you
> how to solve that problem, you come up with a different argument to
> explain why the proposed solution won't work.
>
> Same 'ol song and dance.
>
> -sw
>
> <snip rest unread>
>
> -sw
>
> So WTF are you basing your unfounded theories on? Angela was about 3
> years old and you had left grade school decades earlier. What would
> have been your direct experience with the New York public school
> system in the early 2000's?
>
> -sw
>
> What I'm trying to say is that Julie is full of shit again. It's
> amazing how much time Julie spends describing her miserable fantasy
> world.
>
> -sw
>
>
> Again, only in YOUR house.
>
> -sw
>
> ++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++++++++++++++++++++++++++
>
>
>
>
>
>
>
>




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On 4/14/2016 9:59 PM, sf wrote:
> On Thu, 14 Apr 2016 09:22:24 -0600, carnal asada >
> wrote:
>
>> On 4/13/2016 10:40 PM, sf wrote:
>>>
>>> Okay, that's the last thing I would have ever dreamed up. I like
>>> toasted oatmeal, so maybe roasted pasta isn't as bad as it sounds.
>>>
>>> http://food52.com/blog/16313-roast-p...king-it-really
>>>

>>
>> This is something I had not read before, but it makes sense, in a
>> Rice-a-roni kind of way!

>
> It's just plain weird. I don't like pilaf, so that detour is non
> starter for me.
>


I'm genuinely stoked for this - it makes complete sense.

So are you soaking in the bag, or boiling to done?
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On Fri, 15 Apr 2016 15:30:36 -0600, carnal asada >
wrote:

> On 4/14/2016 9:59 PM, sf wrote:
> > On Thu, 14 Apr 2016 09:22:24 -0600, carnal asada >
> > wrote:
> >
> >> On 4/13/2016 10:40 PM, sf wrote:
> >>>
> >>> Okay, that's the last thing I would have ever dreamed up. I like
> >>> toasted oatmeal, so maybe roasted pasta isn't as bad as it sounds.
> >>>
> >>> http://food52.com/blog/16313-roast-p...king-it-really
> >>>
> >>
> >> This is something I had not read before, but it makes sense, in a
> >> Rice-a-roni kind of way!

> >
> > It's just plain weird. I don't like pilaf, so that detour is non
> > starter for me.
> >

>
> I'm genuinely stoked for this - it makes complete sense.
>
> So are you soaking in the bag, or boiling to done?


I haven't done it, but the way I understood it - the pasta is boiled
as usual.

--

sf
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On 4/15/2016 4:20 PM, sf wrote:

>>>> This is something I had not read before, but it makes sense, in a
>>>> Rice-a-roni kind of way!
>>>
>>> It's just plain weird. I don't like pilaf, so that detour is non
>>> starter for me.
>>>

>>
>> I'm genuinely stoked for this - it makes complete sense.
>>
>> So are you soaking in the bag, or boiling to done?

>
> I haven't done it, but the way I understood it - the pasta is boiled
> as usual.
>


I'm cooking it as I key, more later!
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On Fri, 15 Apr 2016 18:07:04 -0600, carnal asada >
wrote:

> On 4/15/2016 4:20 PM, sf wrote:
>
> >>>> This is something I had not read before, but it makes sense, in a
> >>>> Rice-a-roni kind of way!
> >>>
> >>> It's just plain weird. I don't like pilaf, so that detour is non
> >>> starter for me.
> >>>
> >>
> >> I'm genuinely stoked for this - it makes complete sense.
> >>
> >> So are you soaking in the bag, or boiling to done?

> >
> > I haven't done it, but the way I understood it - the pasta is boiled
> > as usual.
> >

>
> I'm cooking it as I key, more later!


The article said it needs to be cooked longer, did you find that to be
true?

--

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On 4/15/2016 8:19 PM, Sqwertz wrote:
> so far not a single reputable cook has
> endorsed it.
>
> -sw
>

++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++
>
> "Why do you even bother posting if that's all you have to say? We've
> heard the same thing at least 2,000 times by now."
>
> -sw
>
> "OK, so it's your planet so I guess you get to define what all teens on
> Planet Bove eat. We'll need to add this to the Planet Bove Wikipedia
> entry: "Teenagers on Planet Bove only eat chicken strips, fries, and
> baby carrots".
>
> -sw
>
> "Incredible. And you STILL don't shut up."
>
> -sw
>
> I thought you were here just to talk about cooking? You've only said
> that at least 25 times, yet 95% of the flack you get is about
> off-topic subjects.
>
> -sw
>
> Way to go, Julie! You beat her down into speechlessness.
>
> -sw
>
>
> "Why do you even bother posting if that's all you have to say? We've
> heard the same thing at least 2,000 times by now."
>
> -sw
>
>
> "Incredible. And you STILL don't shut up."
>
> -sw
>
> I thought you were here just to talk about cooking? You've only said
> that at least 25 times, yet 95% of the flack you get is about
> off-topic subjects.
>
> -sw
>
> Way to go, Julie! You beat her down into speechlessness.
>
> -sw
>
> I didn't think Julie was even capable of using the phone.
>
> -sw
>
> You seem to have a problem remembering things. Maybe you should have
> written down the once you realized you liked it.
>
> -sw
>
> Wow. She catches on quick when her mind isn't clouded by irrational
> spite.
>
> -sw
>
> Congratulations! Your post has been approved by Julie.
>
> [High Five]
>
> -sw
>
> Yeah, I see tuna and cheddar on pizza every time I visit Planet Bove.
>
> -sw
>
> You can't rent this stuff at Red Box.
>
> -sw
>
> You tell him Julie!
>
> <snort>
>
> -sw
>
> That wasn't your original argument. Your argument was that you
> couldn't remember where you got them. Then when somebody tells you
> how to solve that problem, you come up with a different argument to
> explain why the proposed solution won't work.
>
> Same 'ol song and dance.
>
> -sw
>
> <snip rest unread>
>
> -sw
>
> So WTF are you basing your unfounded theories on? Angela was about 3
> years old and you had left grade school decades earlier. What would
> have been your direct experience with the New York public school
> system in the early 2000's?
>
> -sw
>
> What I'm trying to say is that Julie is full of shit again. It's
> amazing how much time Julie spends describing her miserable fantasy
> world.
>
> -sw
>
>
> Again, only in YOUR house.
>
> -sw
>
>

++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++++++++++++++++++++++++++
>
>
>
>
>
>
>
>




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On 4/16/2016 1:37 AM, sf wrote:
> On Fri, 15 Apr 2016 18:07:04 -0600, carnal asada >
> wrote:
>
>> On 4/15/2016 4:20 PM, sf wrote:
>>
>>>>>> This is something I had not read before, but it makes sense, in a
>>>>>> Rice-a-roni kind of way!
>>>>>
>>>>> It's just plain weird. I don't like pilaf, so that detour is non
>>>>> starter for me.
>>>>>
>>>>
>>>> I'm genuinely stoked for this - it makes complete sense.
>>>>
>>>> So are you soaking in the bag, or boiling to done?
>>>
>>> I haven't done it, but the way I understood it - the pasta is boiled
>>> as usual.
>>>

>>
>> I'm cooking it as I key, more later!

>
> The article said it needs to be cooked longer, did you find that to be
> true?
>


So here is the review - AWESOME!

I cooked the pasta for 16 minutes, drained, sauced with a nice few
tablespoons of olive oil and sauteed garlic, then grated Parmesan on top.

The taste was rich, nutty, completely compatible with oil and garlic,
and a dish destined for a repeat engagement!

THANK YOU sf!

You get as many gold stars as we have in the drawer and a future draft
pick to be named later.

Nailed it!
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On Sat, 16 Apr 2016 11:13:05 -0600, carnal asada >
wrote:

> On 4/16/2016 1:37 AM, sf wrote:
> > On Fri, 15 Apr 2016 18:07:04 -0600, carnal asada >
> > wrote:
> >
> >> On 4/15/2016 4:20 PM, sf wrote:
> >>
> >>>>>> This is something I had not read before, but it makes sense, in a
> >>>>>> Rice-a-roni kind of way!
> >>>>>
> >>>>> It's just plain weird. I don't like pilaf, so that detour is non
> >>>>> starter for me.
> >>>>>
> >>>>
> >>>> I'm genuinely stoked for this - it makes complete sense.
> >>>>
> >>>> So are you soaking in the bag, or boiling to done?
> >>>
> >>> I haven't done it, but the way I understood it - the pasta is boiled
> >>> as usual.
> >>>
> >>
> >> I'm cooking it as I key, more later!

> >
> > The article said it needs to be cooked longer, did you find that to be
> > true?
> >

>
> So here is the review - AWESOME!
>
> I cooked the pasta for 16 minutes, drained, sauced with a nice few
> tablespoons of olive oil and sauteed garlic, then grated Parmesan on top.
>
> The taste was rich, nutty, completely compatible with oil and garlic,
> and a dish destined for a repeat engagement!
>
> THANK YOU sf!
>
> You get as many gold stars as we have in the drawer and a future draft
> pick to be named later.
>
> Nailed it!


Okay, I will definitely try it. Thanks!

--

sf
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On 4/17/2016 1:51 AM, sf wrote:

>>>>> I haven't done it, but the way I understood it - the pasta is boiled
>>>>> as usual.
>>>>>
>>>>
>>>> I'm cooking it as I key, more later!
>>>
>>> The article said it needs to be cooked longer, did you find that to be
>>> true?
>>>

>>
>> So here is the review - AWESOME!
>>
>> I cooked the pasta for 16 minutes, drained, sauced with a nice few
>> tablespoons of olive oil and sauteed garlic, then grated Parmesan on top.
>>
>> The taste was rich, nutty, completely compatible with oil and garlic,
>> and a dish destined for a repeat engagement!
>>
>> THANK YOU sf!
>>
>> You get as many gold stars as we have in the drawer and a future draft
>> pick to be named later.
>>
>> Nailed it!

>
> Okay, I will definitely try it. Thanks!
>


I made so much we still have leftovers for lunch today - Woo Hoo!
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