An 8-ounce tenderloin steak cooked medium-rare and split between the
two of us. It was served with a tossed salad, a sliced yellow tomato
fresh from our garden, and some garlic toasts.

Yum!

Doris

On Wed, 27 Jul 2016 23:50:25 -0400, Doris Night
> wrote:

>An 8-ounce tenderloin steak cooked medium-rare and split between the
>two of us. It was served with a tossed salad, a sliced yellow tomato
>fresh from our garden, and some garlic toasts.
>
>Yum!

Yum indeed. I have a Scotch fillet for dinner tomorrow.

For tonight I roasted the leftovers from a duck (I previously stole
the breast and thighs from said duck) and made duck soup with one
potato, some carrot, onion, garlic and celery. Plus veggie stock...
I'll add some kale, chard, salt and pepper to it later.

"Doris Night" > wrote in message
...
> An 8-ounce tenderloin steak cooked medium-rare and split between the
> two of us. It was served with a tossed salad, a sliced yellow tomato
> fresh from our garden, and some garlic toasts.
>
> Yum!
>
> Doris

I took Angela to Olive Garden for her birthday. Yuck. But, she wanted to go.
She was only able to eat a couple of bites of her fettuccine because the
breadstick and salad filled her up. She did bring it home where she promptly
had an accident, dropping it all on the floor.

I had part of an order of whole wheat linguine with meat sauce. I mostly ate
the meat sauce which I don't really like but the pasta was severely lacking
salt and for me, overcooked. I left most of it behind. No salad as there is
too much in it that I can't eat. And it comes already mixed with the carrots
so, no go. Only other thing they have that would have been an option for me
was soup but it's oddly higher in carbs than the pasta and IMO not very
good.

Thankfully I don't have to go there very often. In general, restaurant pasta
is just not worth paying for. And it's so cheap and easy to make at home.

Tomorrow, husband and I will have leftover meatloaf and mashed potatoes.
Angela will likely go out somewhere. She got a lot of gift cards and such.

On Wed, 27 Jul 2016 22:24:39 -0700, "Julie Bove"
> wrote:


>I took Angela to Olive Garden for her birthday. Yuck. But, she wanted to go.
>She was only able to eat a couple of bites of her fettuccine because the
>breadstick and salad filled her up. She did bring it home where she promptly
>had an accident, dropping it all on the floor.

Oh, man...

>I had part of an order of whole wheat linguine with meat sauce. I mostly ate
>the meat sauce which I don't really like but the pasta was severely lacking
>salt and for me, overcooked. I left most of it behind. No salad as there is
>too much in it that I can't eat. And it comes already mixed with the carrots
>so, no go.

Of course.

>Thankfully I don't have to go there very often.

Phew.

"Doris Night" wrote in message
...

An 8-ounce tenderloin steak cooked medium-rare and split between the
two of us. It was served with a tossed salad, a sliced yellow tomato
fresh from our garden, and some garlic toasts.

Yum!

-------------------

Yum indeed! I made Italian coated pork chops. I haven't decided the sides
yet.


---
http;//www.helpforheroes.org.uk

"Julie Bove" wrote in message ...


"Doris Night" > wrote in message
...
> An 8-ounce tenderloin steak cooked medium-rare and split between the
> two of us. It was served with a tossed salad, a sliced yellow tomato
> fresh from our garden, and some garlic toasts.
>
> Yum!
>
> Doris

I took Angela to Olive Garden for her birthday. Yuck. But, she wanted to go.
She was only able to eat a couple of bites of her fettuccine because the
breadstick and salad filled her up. She did bring it home where she promptly
had an accident, dropping it all on the floor.

I had part of an order of whole wheat linguine with meat sauce. I mostly ate
the meat sauce which I don't really like but the pasta was severely lacking
salt and for me, overcooked. I left most of it behind. No salad as there is
too much in it that I can't eat. And it comes already mixed with the carrots
so, no go. Only other thing they have that would have been an option for me
was soup but it's oddly higher in carbs than the pasta and IMO not very
good.

Thankfully I don't have to go there very often. In general, restaurant pasta
is just not worth paying for. And it's so cheap and easy to make at home.

Tomorrow, husband and I will have leftover meatloaf and mashed potatoes.
Angela will likely go out somewhere. She got a lot of gift cards and such.

===========

I am sorry you didn't enjoy your dinner. You say the pasta needed salt. Do
they not provide a salt shaker on the table??



---
http;//www.helpforheroes.org.uk

"Ophelia" > wrote in message
...
> "Julie Bove" wrote in message ...
>
>
> "Doris Night" > wrote in message
> ...
>> An 8-ounce tenderloin steak cooked medium-rare and split between the
>> two of us. It was served with a tossed salad, a sliced yellow tomato
>> fresh from our garden, and some garlic toasts.
>>
>> Yum!
>>
>> Doris
>
> I took Angela to Olive Garden for her birthday. Yuck. But, she wanted to
> go.
> She was only able to eat a couple of bites of her fettuccine because the
> breadstick and salad filled her up. She did bring it home where she
> promptly
> had an accident, dropping it all on the floor.
>
> I had part of an order of whole wheat linguine with meat sauce. I mostly
> ate
> the meat sauce which I don't really like but the pasta was severely
> lacking
> salt and for me, overcooked. I left most of it behind. No salad as there
> is
> too much in it that I can't eat. And it comes already mixed with the
> carrots
> so, no go. Only other thing they have that would have been an option for
> me
> was soup but it's oddly higher in carbs than the pasta and IMO not very
> good.
>
> Thankfully I don't have to go there very often. In general, restaurant
> pasta
> is just not worth paying for. And it's so cheap and easy to make at home.
>
> Tomorrow, husband and I will have leftover meatloaf and mashed potatoes.
> Angela will likely go out somewhere. She got a lot of gift cards and such.
>
> ===========
>
> I am sorry you didn't enjoy your dinner. You say the pasta needed salt.
> Do
> they not provide a salt shaker on the table??

Sure they did. But I don't like salting my food, with a few exceptions such
as popcorn, fries, baked potato and sometimes salad. Adding salt after it is
cooked just makes the food taste salty. The sauce had plenty of salt but the
pasta did not. It was all mixed together and just mostly blah and a bit too
garlicky. The garlic is kicking up now and my stomach isn't liking it.

Pasta needs salt when it is cooking. Otherwise it is just very bland. At
least I think so.

"Julie Bove" wrote in message ...


"Ophelia" > wrote in message
...
> "Julie Bove" wrote in message ...
>
>
> "Doris Night" > wrote in message
> ...
>> An 8-ounce tenderloin steak cooked medium-rare and split between the
>> two of us. It was served with a tossed salad, a sliced yellow tomato
>> fresh from our garden, and some garlic toasts.
>>
>> Yum!
>>
>> Doris
>
> I took Angela to Olive Garden for her birthday. Yuck. But, she wanted to
> go.
> She was only able to eat a couple of bites of her fettuccine because the
> breadstick and salad filled her up. She did bring it home where she
> promptly
> had an accident, dropping it all on the floor.
>
> I had part of an order of whole wheat linguine with meat sauce. I mostly
> ate
> the meat sauce which I don't really like but the pasta was severely
> lacking
> salt and for me, overcooked. I left most of it behind. No salad as there
> is
> too much in it that I can't eat. And it comes already mixed with the
> carrots
> so, no go. Only other thing they have that would have been an option for
> me
> was soup but it's oddly higher in carbs than the pasta and IMO not very
> good.
>
> Thankfully I don't have to go there very often. In general, restaurant
> pasta
> is just not worth paying for. And it's so cheap and easy to make at home.
>
> Tomorrow, husband and I will have leftover meatloaf and mashed potatoes.
> Angela will likely go out somewhere. She got a lot of gift cards and such.
>
> ===========
>
> I am sorry you didn't enjoy your dinner. You say the pasta needed salt.
> Do
> they not provide a salt shaker on the table??

Sure they did. But I don't like salting my food, with a few exceptions such
as popcorn, fries, baked potato and sometimes salad. Adding salt after it is
cooked just makes the food taste salty. The sauce had plenty of salt but the
pasta did not. It was all mixed together and just mostly blah and a bit too
garlicky. The garlic is kicking up now and my stomach isn't liking it.

Pasta needs salt when it is cooking. Otherwise it is just very bland. At
least I think so.
--------------------------------

Of course it does, but since you were taking just the sauce off to eat, I
supposed you could take just the pasta off and season it.




---
http;//www.helpforheroes.org.uk

On Thu, 28 Jul 2016 08:41:46 +0100, "Ophelia" >
wrote:

> I am sorry you didn't enjoy your dinner. You say the pasta needed salt. Do
> they not provide a salt shaker on the table??

Of course they do - and if it's not on the table, she can always ask
for it.

--

sf

On Thu, 28 Jul 2016 01:22:28 -0700, "Julie Bove"
> wrote:

> Pasta needs salt when it is cooking. Otherwise it is just very bland. At
> least I think so.

Correct, pasta needs to be cooked in salted water. Adding salt
afterward makes it salty, but doesn't improve the flavor.

--

sf

sf wrote:
>
> On Thu, 28 Jul 2016 08:41:46 +0100, "Ophelia" >
> wrote:
>
> > I am sorry you didn't enjoy your dinner. You say the pasta needed salt. Do
> > they not provide a salt shaker on the table??
>
> Of course they do - and if it's not on the table, she can always ask
> for it.

Just like bread, pasta needs a bit of salt before cooking. Sprinkling a
bit of salt on toast isn't so fun. I would think that a shake or two of
salt on cooked pasta would do ok but maybe not. I think a salt shaker
would be fine to fix on a pasta and sauce dish though.

"Gary" wrote in message ...

sf wrote:
>
> On Thu, 28 Jul 2016 08:41:46 +0100, "Ophelia" >
> wrote:
>
> > I am sorry you didn't enjoy your dinner. You say the pasta needed salt.
> > Do
> > they not provide a salt shaker on the table??
>
> Of course they do - and if it's not on the table, she can always ask
> for it.

Just like bread, pasta needs a bit of salt before cooking. Sprinkling a
bit of salt on toast isn't so fun. I would think that a shake or two of
salt on cooked pasta would do ok but maybe not. I think a salt shaker
would be fine to fix on a pasta and sauce dish though.

-----------------------------------------

Well she didn't want to so the question is moot I was just interested





--
http;//www.helpforheroes.org.uk

"sf" > wrote in message
...
> On Thu, 28 Jul 2016 08:41:46 +0100, "Ophelia" >
> wrote:
>
>> I am sorry you didn't enjoy your dinner. You say the pasta needed salt.
>> Do
>> they not provide a salt shaker on the table??
>
> Of course they do - and if it's not on the table, she can always ask
> for it.

I didn't want it. You can't add salt after cooking and expect it to taste
right. That just makes it taste of salt.

"sf" > wrote in message
...
> On Thu, 28 Jul 2016 01:22:28 -0700, "Julie Bove"
> > wrote:
>
>> Pasta needs salt when it is cooking. Otherwise it is just very bland. At
>> least I think so.
>
> Correct, pasta needs to be cooked in salted water. Adding salt
> afterward makes it salty, but doesn't improve the flavor.

Should have read this first!

"Gary" > wrote in message ...
> sf wrote:
>>
>> On Thu, 28 Jul 2016 08:41:46 +0100, "Ophelia" >
>> wrote:
>>
>> > I am sorry you didn't enjoy your dinner. You say the pasta needed
>> > salt. Do
>> > they not provide a salt shaker on the table??
>>
>> Of course they do - and if it's not on the table, she can always ask
>> for it.
>
> Just like bread, pasta needs a bit of salt before cooking. Sprinkling a
> bit of salt on toast isn't so fun. I would think that a shake or two of
> salt on cooked pasta would do ok but maybe not. I think a salt shaker
> would be fine to fix on a pasta and sauce dish though.

The sauce had plenty of salt. The pasta didn't.

On Wednesday, July 27, 2016 at 5:50:29 PM UTC-10, Doris Night wrote:
> An 8-ounce tenderloin steak cooked medium-rare and split between the
> two of us. It was served with a tossed salad, a sliced yellow tomato
> fresh from our garden, and some garlic toasts.
>
> Yum!
>
> Doris

The other night, I made shave ice with some condensed milk, oranges, syrup, and halo halo mix. It was a cool treat.

https://www.amazon.com/clouddrive/sh...1ZobN3yqdVgqRq

"dsi1" wrote in message
...

On Wednesday, July 27, 2016 at 5:50:29 PM UTC-10, Doris Night wrote:
> An 8-ounce tenderloin steak cooked medium-rare and split between the
> two of us. It was served with a tossed salad, a sliced yellow tomato
> fresh from our garden, and some garlic toasts.
>
> Yum!
>
> Doris

The other night, I made shave ice with some condensed milk, oranges, syrup,
and halo halo mix. It was a cool treat.

https://www.amazon.com/clouddrive/sh...1ZobN3yqdVgqRq
-------------------------------

Whoa you can make our puddings any time)


--
http;//www.helpforheroes.org.uk

Julie Bove wrote:
>
> Pasta needs salt when it is cooking. Otherwise it is just very bland.

You watch too much FoodTV. That's an old Italian grandma tale... if
pasta is eaten plain out of the pot then it needs cooking in salted
water but no one ever eats pasta plain right out of the pot... when
served sauced as is typical there'd be no way to taste whether pasta
was cooked in salted water or not. I more often eat pasta as a pasta
salad than with a typical sauce... pasta with a salad dressing
definitely needs no extra salt Cooking pasta in salted water makes as
much sense as salting Chinese restarant food... Chinese restaurants
have salt shaker on the table but I've never seen them used. Anyway I
grew up in a very Italian hood and ate more traditional pasta dinners
than I can count and no real Italian cooks pasta in salted water, they
don't even have salt shakers on the table, they serve grated cheese
instead. Real Italians don't even salt their eggs, they sprinkle
omelets and scrambled with grated cheese. I don't think there's an
Italian meal that doesn't include some kind of cheese.

On Thursday, July 28, 2016 at 9:57:20 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Wednesday, July 27, 2016 at 5:50:29 PM UTC-10, Doris Night wrote:
> > An 8-ounce tenderloin steak cooked medium-rare and split between the
> > two of us. It was served with a tossed salad, a sliced yellow tomato
> > fresh from our garden, and some garlic toasts.
> >
> > Yum!
> >
> > Doris
>
> The other night, I made shave ice with some condensed milk, oranges, syrup,
> and halo halo mix. It was a cool treat.
>
> https://www.amazon.com/clouddrive/sh...1ZobN3yqdVgqRq
> -------------------------------
>
> Whoa you can make our puddings any time)
>
>
> --
> http;//www.helpforheroes.org.uk

Here's something you might like. The technique is interesting. Sous vide.

https://www.youtube.com/watch?v=3iUIipWlt14

"dsi1" wrote in message
...

On Thursday, July 28, 2016 at 9:57:20 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Wednesday, July 27, 2016 at 5:50:29 PM UTC-10, Doris Night wrote:
> > An 8-ounce tenderloin steak cooked medium-rare and split between the
> > two of us. It was served with a tossed salad, a sliced yellow tomato
> > fresh from our garden, and some garlic toasts.
> >
> > Yum!
> >
> > Doris
>
> The other night, I made shave ice with some condensed milk, oranges,
> syrup,
> and halo halo mix. It was a cool treat.
>
> https://www.amazon.com/clouddrive/sh...1ZobN3yqdVgqRq
> -------------------------------
>
> Whoa you can make our puddings any time)
>

Here's something you might like. The technique is interesting. Sous vide.

https://www.youtube.com/watch?v=3iUIipWlt14
-----------------------------------------------------------

Oh my!!! That is different! Thanks very much, saved))



--
http;//www.helpforheroes.org.uk

On Friday, July 29, 2016 at 9:04:32 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Thursday, July 28, 2016 at 9:57:20 PM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Wednesday, July 27, 2016 at 5:50:29 PM UTC-10, Doris Night wrote:
> > > An 8-ounce tenderloin steak cooked medium-rare and split between the
> > > two of us. It was served with a tossed salad, a sliced yellow tomato
> > > fresh from our garden, and some garlic toasts.
> > >
> > > Yum!
> > >
> > > Doris
> >
> > The other night, I made shave ice with some condensed milk, oranges,
> > syrup,
> > and halo halo mix. It was a cool treat.
> >
> > https://www.amazon.com/clouddrive/sh...1ZobN3yqdVgqRq
> > -------------------------------
> >
> > Whoa you can make our puddings any time)
> >
>
> Here's something you might like. The technique is interesting. Sous vide.
>
> https://www.youtube.com/watch?v=3iUIipWlt14
> -----------------------------------------------------------
>
> Oh my!!! That is different! Thanks very much, saved))
>
>
>
> --
> http;//www.helpforheroes.org.uk

What the heck, this might blow your mind. It blew my mind.

https://www.youtube.com/watch?v=9DLRL2shlPI

"dsi1" wrote in message
...

On Friday, July 29, 2016 at 9:04:32 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Thursday, July 28, 2016 at 9:57:20 PM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Wednesday, July 27, 2016 at 5:50:29 PM UTC-10, Doris Night wrote:
> > > An 8-ounce tenderloin steak cooked medium-rare and split between the
> > > two of us. It was served with a tossed salad, a sliced yellow tomato
> > > fresh from our garden, and some garlic toasts.
> > >
> > > Yum!
> > >
> > > Doris
> >
> > The other night, I made shave ice with some condensed milk, oranges,
> > syrup,
> > and halo halo mix. It was a cool treat.
> >
> > https://www.amazon.com/clouddrive/sh...1ZobN3yqdVgqRq
> > -------------------------------
> >
> > Whoa you can make our puddings any time)
> >
>
> Here's something you might like. The technique is interesting. Sous vide.
>
> https://www.youtube.com/watch?v=3iUIipWlt14
> -----------------------------------------------------------
>
> Oh my!!! That is different! Thanks very much, saved))
>

What the heck, this might blow your mind. It blew my mind.

https://www.youtube.com/watch?v=9DLRL2shlPI

----------------------------------

He make it look so easy, especially that Hollandaise!! I might try that
with other sauces too))

THANKS)


--
http;//www.helpforheroes.org.uk

On Friday, July 29, 2016 at 9:28:13 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Friday, July 29, 2016 at 9:04:32 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Thursday, July 28, 2016 at 9:57:20 PM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Wednesday, July 27, 2016 at 5:50:29 PM UTC-10, Doris Night wrote:
> > > > An 8-ounce tenderloin steak cooked medium-rare and split between the
> > > > two of us. It was served with a tossed salad, a sliced yellow tomato
> > > > fresh from our garden, and some garlic toasts.
> > > >
> > > > Yum!
> > > >
> > > > Doris
> > >
> > > The other night, I made shave ice with some condensed milk, oranges,
> > > syrup,
> > > and halo halo mix. It was a cool treat.
> > >
> > > https://www.amazon.com/clouddrive/sh...1ZobN3yqdVgqRq
> > > -------------------------------
> > >
> > > Whoa you can make our puddings any time)
> > >
> >
> > Here's something you might like. The technique is interesting. Sous vide.
> >
> > https://www.youtube.com/watch?v=3iUIipWlt14
> > -----------------------------------------------------------
> >
> > Oh my!!! That is different! Thanks very much, saved))
> >
>
> What the heck, this might blow your mind. It blew my mind.
>
> https://www.youtube.com/watch?v=9DLRL2shlPI
>
> ----------------------------------
>
> He make it look so easy, especially that Hollandaise!! I might try that
> with other sauces too))
>
> THANKS)
>
>
> --
> http;//www.helpforheroes.org.uk

I'll have to sous vide some pork chops. I have to do this in my rice cooker on warm but 140°F should be just about right. Ciao!

"dsi1" wrote in message
...



I'll have to sous vide some pork chops. I have to do this in my rice cooker
on warm but 140°F should be just about right. Ciao!

-----------------------------------

I only sous vide my pork chops if I intend to coat them.

My temps a

Rare 58c 136f 1 hour
medium 62c 144f 1 hour
Well done 70c 168f 1 hour

Happy sous vide ing Ciao


--
http;//www.helpforheroes.org.uk

On 7/29/2016 10:46 AM, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
>
>
> I'll have to sous vide some pork chops. I have to do this in my rice
> cooker on warm but 140°F should be just about right. Ciao!
>
> -----------------------------------
>
> I only sous vide my pork chops if I intend to coat them.
>
> My temps a
>
> Rare 58c 136f 1 hour
> medium 62c 144f 1 hour
> Well done 70c 168f 1 hour
>
> Happy sous vide ing Ciao
>
>

I'm going to cook it sous vide first and then dredge in seasoned flour
and fry at high heat for a couple of minutes. It'll probably be epic!

"Sqwertz" > wrote in message
...
> On Fri, 29 Jul 2016 14:24:05 -0400, Brooklyn1 wrote:
>
>> no real Italian cooks pasta in salted water, they
>> don't even have salt shakers on the table, they serve grated cheese
>> instead. Real Italians don't even salt their eggs, they sprinkle
>> omelets and scrambled with grated cheese. I don't think there's an
>> Italian meal that doesn't include some kind of cheese.
>
> Name one Italian chef that doesn't salty their water, Pussy Katz.
>
> Here's an interesting article that discusses Olive Garden NOT salting
> their pasta water because they got a longer warranty on their post if
> they didn't (they do salt thei water now).
>
> http://qz.com/265055/the-real-italia...t-if-but-when/
>
> -sw

Interesting! They may have salted the water but salted it sparingly.

My Italian in-laws use salt in pretty much all they cook. And no cheese on
eggs.

On Fri, 29 Jul 2016 15:58:04 -0700, "Julie Bove"
> wrote:

>
>"Sqwertz" > wrote in message
...
>> On Fri, 29 Jul 2016 14:24:05 -0400, Brooklyn1 wrote:
>>
>>> no real Italian cooks pasta in salted water, they
>>> don't even have salt shakers on the table, they serve grated cheese
>>> instead. Real Italians don't even salt their eggs, they sprinkle
>>> omelets and scrambled with grated cheese. I don't think there's an
>>> Italian meal that doesn't include some kind of cheese.
>>
>> Name one Italian chef that doesn't salty their water, Pussy Katz.
>>
>> Here's an interesting article that discusses Olive Garden NOT salting
>> their pasta water because they got a longer warranty on their post if
>> they didn't (they do salt thei water now).
>>
>> http://qz.com/265055/the-real-italia...t-if-but-when/
>>
>> -sw
>
>Interesting! They may have salted the water but salted it sparingly.

There's no good reason to salt pasta water.

On 7/28/2016 4:22 AM, Julie Bove wrote:
>
> Pasta needs salt when it is cooking. Otherwise it is just very bland. At
> least I think so.

Rachel Ray and others on the food network say that, but I just don't
notice one way or the other.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On Fri, 29 Jul 2016 15:58:04 -0700, "Julie Bove"
> wrote:

>
> "Sqwertz" > wrote in message
> ...
> > On Fri, 29 Jul 2016 14:24:05 -0400, Brooklyn1 wrote:
> >
> >> no real Italian cooks pasta in salted water, they
> >> don't even have salt shakers on the table, they serve grated cheese
> >> instead. Real Italians don't even salt their eggs, they sprinkle
> >> omelets and scrambled with grated cheese. I don't think there's an
> >> Italian meal that doesn't include some kind of cheese.
> >
> > Name one Italian chef that doesn't salty their water, Pussy Katz.
> >
> > Here's an interesting article that discusses Olive Garden NOT salting
> > their pasta water because they got a longer warranty on their post if
> > they didn't (they do salt thei water now).
> >
> > http://qz.com/265055/the-real-italia...t-if-but-when/
> >
> > -sw
>
> Interesting! They may have salted the water but salted it sparingly.
>
> My Italian in-laws use salt in pretty much all they cook. And no cheese on
> eggs.

Sheldon knows absolutely zero about Eye-talian cooking. *Real*
Italians cook their pasta in water that is "as salty as the sea".

--

sf

"Cheryl" > wrote in message
eb.com...
> On 7/28/2016 4:22 AM, Julie Bove wrote:
>>
>> Pasta needs salt when it is cooking. Otherwise it is just very bland. At
>> least I think so.
>
> Rachel Ray and others on the food network say that, but I just don't
> notice one way or the other.

Makes a big difference to me. I grew up in a house where salt was rarely
used. As such, I did not like most of my mom's cooking.

"sf" > wrote in message
...
> On Fri, 29 Jul 2016 15:58:04 -0700, "Julie Bove"
> > wrote:
>
>>
>> "Sqwertz" > wrote in message
>> ...
>> > On Fri, 29 Jul 2016 14:24:05 -0400, Brooklyn1 wrote:
>> >
>> >> no real Italian cooks pasta in salted water, they
>> >> don't even have salt shakers on the table, they serve grated cheese
>> >> instead. Real Italians don't even salt their eggs, they sprinkle
>> >> omelets and scrambled with grated cheese. I don't think there's an
>> >> Italian meal that doesn't include some kind of cheese.
>> >
>> > Name one Italian chef that doesn't salty their water, Pussy Katz.
>> >
>> > Here's an interesting article that discusses Olive Garden NOT salting
>> > their pasta water because they got a longer warranty on their post if
>> > they didn't (they do salt thei water now).
>> >
>> > http://qz.com/265055/the-real-italia...t-if-but-when/
>> >
>> > -sw
>>
>> Interesting! They may have salted the water but salted it sparingly.
>>
>> My Italian in-laws use salt in pretty much all they cook. And no cheese
>> on
>> eggs.
>
> Sheldon knows absolutely zero about Eye-talian cooking. *Real*
> Italians cook their pasta in water that is "as salty as the sea".

Yes. Some say "briny".

"dsi1" wrote in message ...

On 7/29/2016 10:46 AM, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
>
>
> I'll have to sous vide some pork chops. I have to do this in my rice
> cooker on warm but 140°F should be just about right. Ciao!
>
> -----------------------------------
>
> I sous vide my pork chops if I intend to coat them.
>
> My temps a
>
> Rare 58c 136f 1 hour
> medium 62c 144f 1 hour
> Well done 70c 168f 1 hour
>
> Happy sv ing Ciao
>
>

I'm going to cook it sous vide first and then dredge in seasoned flour
and fry at high heat for a couple of minutes. It'll probably be epic!

--------------------------

It will indeed You will get a great Maillard reaction too and that is
exactly what I do with stuff I have sv, but sometimes I coat pork chops with
a mix of breadcrumbs, grated cheese and herbs and I fry but more slowly.

I always rare or med sv chicken parts and freeze. They fry up quickly and
are very useful in other dishes which need further cooking.

Enjoy Ciao <g>

--
http;//www.helpforheroes.org.uk

On Friday, July 29, 2016 at 9:48:46 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message ...
>
> On 7/29/2016 10:46 AM, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> >
> >
> > I'll have to sous vide some pork chops. I have to do this in my rice
> > cooker on warm but 140°F should be just about right. Ciao!
> >
> > -----------------------------------
> >
> > I sous vide my pork chops if I intend to coat them.
> >
> > My temps a
> >
> > Rare 58c 136f 1 hour
> > medium 62c 144f 1 hour
> > Well done 70c 168f 1 hour
> >
> > Happy sv ing Ciao
> >
> >
>
> I'm going to cook it sous vide first and then dredge in seasoned flour
> and fry at high heat for a couple of minutes. It'll probably be epic!
>
> --------------------------
>
> It will indeed You will get a great Maillard reaction too and that is
> exactly what I do with stuff I have sv, but sometimes I coat pork chops with
> a mix of breadcrumbs, grated cheese and herbs and I fry but more slowly.
>
> I always rare or med sv chicken parts and freeze. They fry up quickly and
> are very useful in other dishes which need further cooking.
>
> Enjoy Ciao <g>
>
> --
> http;//www.helpforheroes.org.uk

I think I like this new way of cooking.

https://www.amazon.com/clouddrive/sh...hare_link_copy

"dsi1" wrote in message
...

On Friday, July 29, 2016 at 9:48:46 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message ...
>
> On 7/29/2016 10:46 AM, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> >
> >
> > I'll have to sous vide some pork chops. I have to do this in my rice
> > cooker on warm but 140°F should be just about right. Ciao!
> >
> > -----------------------------------
> >
> > I sous vide my pork chops if I intend to coat them.
> >
> > My temps a
> >
> > Rare 58c 136f 1 hour
> > medium 62c 144f 1 hour
> > Well done 70c 168f 1 hour
> >
> > Happy sv ing Ciao
> >
> >
>
> I'm going to cook it sous vide first and then dredge in seasoned flour
> and fry at high heat for a couple of minutes. It'll probably be epic!
>
> --------------------------
>
> It will indeed You will get a great Maillard reaction too and that is
> exactly what I do with stuff I have sv, but sometimes I coat pork chops
> with
> a mix of breadcrumbs, grated cheese and herbs and I fry but more slowly.
>
> I always rare or med sv chicken parts and freeze. They fry up quickly and
> are very useful in other dishes which need further cooking.
>
> Enjoy Ciao <g>
>
> --
> http;//www.helpforheroes.org.uk

I think I like this new way of cooking.

https://www.amazon.com/clouddrive/sh...hare_link_copy

------------------------------------------

Lovely))) What will you do next?



--
http;//www.helpforheroes.org.uk

On 2016-07-30 12:48 AM, sf wrote:
> On Fri, 29 Jul 2016 15:58:04 -0700, "Julie Bove"
> > wrote:
>
>>
>> "Sqwertz" > wrote in message
>> ...
>>> On Fri, 29 Jul 2016 14:24:05 -0400, Brooklyn1 wrote:
>>>
>>>> no real Italian cooks pasta in salted water, they
>>>> don't even have salt shakers on the table, they serve grated cheese
>>>> instead. Real Italians don't even salt their eggs, they sprinkle
>>>> omelets and scrambled with grated cheese. I don't think there's an
>>>> Italian meal that doesn't include some kind of cheese.
>>>
>>> Name one Italian chef that doesn't salty their water, Pussy Katz.
>>>
>>> Here's an interesting article that discusses Olive Garden NOT salting
>>> their pasta water because they got a longer warranty on their post if
>>> they didn't (they do salt thei water now).
>>>
>>> http://qz.com/265055/the-real-italia...t-if-but-when/
>>>
>>> -sw
>>
>> Interesting! They may have salted the water but salted it sparingly.
>>
>> My Italian in-laws use salt in pretty much all they cook. And no cheese on
>> eggs.
>
> Sheldon knows absolutely zero about Eye-talian cooking. *Real*
> Italians cook their pasta in water that is "as salty as the sea".

I seldom need to salt vegetables or pasta that I cook because I use salt
in the water. It took my wife a long time to learn to salt the water
more generously. Like he mother, she would salt the water with a salt
shaker and then have use the salt shaker in the table to salt the
finished product.

On Saturday, July 30, 2016 at 12:30:40 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Friday, July 29, 2016 at 9:48:46 PM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message ...
> >
> > On 7/29/2016 10:46 AM, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > >
> > >
> > > I'll have to sous vide some pork chops. I have to do this in my rice
> > > cooker on warm but 140°F should be just about right. Ciao!
> > >
> > > -----------------------------------
> > >
> > > I sous vide my pork chops if I intend to coat them.
> > >
> > > My temps a
> > >
> > > Rare 58c 136f 1 hour
> > > medium 62c 144f 1 hour
> > > Well done 70c 168f 1 hour
> > >
> > > Happy sv ing Ciao
> > >
> > >
> >
> > I'm going to cook it sous vide first and then dredge in seasoned flour
> > and fry at high heat for a couple of minutes. It'll probably be epic!
> >
> > --------------------------
> >
> > It will indeed You will get a great Maillard reaction too and that is
> > exactly what I do with stuff I have sv, but sometimes I coat pork chops
> > with
> > a mix of breadcrumbs, grated cheese and herbs and I fry but more slowly..
> >
> > I always rare or med sv chicken parts and freeze. They fry up quickly and
> > are very useful in other dishes which need further cooking.
> >
> > Enjoy Ciao <g>
> >
> > --
> > http;//www.helpforheroes.org.uk
>
> I think I like this new way of cooking.
>
> https://www.amazon.com/clouddrive/sh...hare_link_copy
>
> ------------------------------------------
>
> Lovely))) What will you do next?
>
>
>
> --
> http;//www.helpforheroes.org.uk

There's always a question about that. Where's Mrs. Cleo when you need her?

On Sat, 30 Jul 2016 14:23:32 -0700 (PDT), dsi1 >
wrote:

>On Saturday, July 30, 2016 at 12:30:40 AM UTC-10, Ophelia wrote:
>> Lovely))) What will you do next?
>>
>>
>>
>> --
>> http;//www.helpforheroes.org.uk
>
>There's always a question about that. Where's Mrs. Cleo when you need her?

You'd think she would have noticed the typo in her sig by now.

On Saturday, July 30, 2016 at 12:30:40 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Friday, July 29, 2016 at 9:48:46 PM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message ...
> >
> > On 7/29/2016 10:46 AM, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > >
> > >
> > > I'll have to sous vide some pork chops. I have to do this in my rice
> > > cooker on warm but 140°F should be just about right. Ciao!
> > >
> > > -----------------------------------
> > >
> > > I sous vide my pork chops if I intend to coat them.
> > >
> > > My temps a
> > >
> > > Rare 58c 136f 1 hour
> > > medium 62c 144f 1 hour
> > > Well done 70c 168f 1 hour
> > >
> > > Happy sv ing Ciao
> > >
> > >
> >
> > I'm going to cook it sous vide first and then dredge in seasoned flour
> > and fry at high heat for a couple of minutes. It'll probably be epic!
> >
> > --------------------------
> >
> > It will indeed You will get a great Maillard reaction too and that is
> > exactly what I do with stuff I have sv, but sometimes I coat pork chops
> > with
> > a mix of breadcrumbs, grated cheese and herbs and I fry but more slowly..
> >
> > I always rare or med sv chicken parts and freeze. They fry up quickly and
> > are very useful in other dishes which need further cooking.
> >
> > Enjoy Ciao <g>
> >
> > --
> > http;//www.helpforheroes.org.uk
>
> I think I like this new way of cooking.
>
> https://www.amazon.com/clouddrive/sh...hare_link_copy
>
> ------------------------------------------
>
> Lovely))) What will you do next?
>
>
>
> --
> http;//www.helpforheroes.org.uk

Fried chicken. I got 6 thighs on the stove. I just set bagged chicken on the stovetop @ 165F degrees for a couple of hours. Frying the chicken takes just a few minutes. I can actually fry them up as I need them in a small pan.. Brilliant!

"dsi1" wrote in message
...

On Saturday, July 30, 2016 at 12:30:40 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Friday, July 29, 2016 at 9:48:46 PM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message ...
> >
> > On 7/29/2016 10:46 AM, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > >
> > >
> > > I'll have to sous vide some pork chops. I have to do this in my rice
> > > cooker on warm but 140°F should be just about right. Ciao!
> > >
> > > -----------------------------------
> > >
> > > I sous vide my pork chops if I intend to coat them.
> > >
> > > My temps a
> > >
> > > Rare 58c 136f 1 hour
> > > medium 62c 144f 1 hour
> > > Well done 70c 168f 1 hour
> > >
> > > Happy sv ing Ciao
> > >
> > >
> >
> > I'm going to cook it sous vide first and then dredge in seasoned flour
> > and fry at high heat for a couple of minutes. It'll probably be epic!
> >
> > --------------------------
> >
> > It will indeed You will get a great Maillard reaction too and that is
> > exactly what I do with stuff I have sv, but sometimes I coat pork chops
> > with
> > a mix of breadcrumbs, grated cheese and herbs and I fry but more slowly.
> >
> > I always rare or med sv chicken parts and freeze. They fry up quickly
> > and
> > are very useful in other dishes which need further cooking.
> >
> > Enjoy Ciao <g>
> >
> > --
> > http;//www.helpforheroes.org.uk
>
> I think I like this new way of cooking.
>
> https://www.amazon.com/clouddrive/sh...hare_link_copy
>
> ------------------------------------------
>
> Lovely))) What will you do next?
>
>
>
>
Fried chicken. I got 6 thighs on the stove. I just set bagged chicken on the
stovetop @ 165F degrees for a couple of hours. Frying the chicken takes just
a few minutes. I can actually fry them up as I need them in a small pan.
Brilliant!
---------------------------

Is the chicken frozen?


--
http;//www.helpforheroes.org.uk

"dsi1" wrote in message
...


> I think I like this new way of cooking.
>
> https://www.amazon.com/clouddrive/sh...hare_link_copy
>
> ------------------------------------------
>
> Lovely))) What will you do next?
>
>
>
> --
> http;//www.helpforheroes.org.uk

There's always a question about that. Where's Mrs. Cleo when you need her?

-------------------------------------------

OK, who is Mrs Cleo?

--
http;//www.helpforheroes.org.uk