On 9/28/2019 1:34 AM, wrote:
> On Saturday, September 28, 2019 at 12:30:05 AM UTC-5, Jeßus wrote:
>>
>> On Fri, 27 Sep 2019 09:57:29 -0400, jmcquown >
>> wrote:
>>
>>> I really like white pizza (that is, pizza made without tomato sauce)
>>> topped with spinach.
>>
>> Interesting idea, so it has no sauce at all, or of another type?
>>
> I've had a pizza with white once and it was quite good! I believe it was made
> with ranch dressing, but don't quote me on that.
>
What I had was dfinitely not made with ranch dressing. A garlickly
white sauce with ricotta, mozzarella and parmesan and spinach on a thin
crust.

As I get older tomato sauced foods tend not to agree with me. I'd
rather not have to take antacids in order to enjoy my dinner. I haven't
made spaghetti, lasagna or anything with tomatoes or tomato sauce at all
this year. It's a crying shame because the tomato farms are only a few
miles away. But hey, it's easy to find other very tasty things to eat
rather than suffer indigestion in the middle of the night. Just my 2
cents, of course.

Jill

On Saturday, September 28, 2019 at 6:44:11 PM UTC-5, jmcquown wrote:
>
> As I get older tomato sauced foods tend not to agree with me. I'd
> rather not have to take antacids in order to enjoy my dinner. I haven't
> made spaghetti, lasagna or anything with tomatoes or tomato sauce at all
> this year. It's a crying shame because the tomato farms are only a few
> miles away. But hey, it's easy to find other very tasty things to eat
> rather than suffer indigestion in the middle of the night. Just my 2
> cents, of course.
>
> Jill
>
If you're hankering for some sketti try the browned butter and grated
parmesan cheese recipe. Verrrrrry good, or at least I think it is.

On 9/28/2019 7:56 PM, wrote:
> On Saturday, September 28, 2019 at 6:44:11 PM UTC-5, jmcquown wrote:
>>
>> As I get older tomato sauced foods tend not to agree with me. I'd
>> rather not have to take antacids in order to enjoy my dinner. I haven't
>> made spaghetti, lasagna or anything with tomatoes or tomato sauce at all
>> this year. It's a crying shame because the tomato farms are only a few
>> miles away. But hey, it's easy to find other very tasty things to eat
>> rather than suffer indigestion in the middle of the night. Just my 2
>> cents, of course.
>>
>> Jill
>>
> If you're hankering for some sketti try the browned butter and grated
> parmesan cheese recipe. Verrrrrry good, or at least I think it is.
>
Thanks for the suggestion. I'm not actually craving pasta. What is
your recipe for spaghetti with browned butter and parmesan cheese?
Might try it.

Jill

On Saturday, September 28, 2019 at 8:35:17 PM UTC-5, jmcquown wrote:
>
> On 9/28/2019 7:56 PM, wrote:
> >
> > If you're hankering for some sketti try the browned butter and grated
> > parmesan cheese recipe. Verrrrrry good, or at least I think it is.
> >
> Thanks for the suggestion. I'm not actually craving pasta. What is
> your recipe for spaghetti with browned butter and parmesan cheese?
> Might try it.
>
> Jill
>
Butter slowly browned in a skillet to a nice golden hue; half a stick or
less. After your spaghetti has cooked to your desired tenderness drain
and reserve about a cup of the cooking water. Add the browned butter to
the drained pasta and stir in about a 1/2 cup of grated parmesan cheese.
Stir to blend and cheese to melt; pour in as much of the reserved pasta
water to thin and create a creamy pasta dish. You can add thinly sliced
garlic or crushed garlic if you want to the spaghetti cooking water.

Enjoy!

On 9/28/2019 11:46 PM, wrote:
> On Saturday, September 28, 2019 at 8:35:17 PM UTC-5, jmcquown wrote:
>>
>> On 9/28/2019 7:56 PM, wrote:
>>>
>>> If you're hankering for some sketti try the browned butter and grated
>>> parmesan cheese recipe. Verrrrrry good, or at least I think it is.
>>>
>> Thanks for the suggestion. I'm not actually craving pasta. What is
>> your recipe for spaghetti with browned butter and parmesan cheese?
>> Might try it.
>>
>> Jill
>>
> Butter slowly browned in a skillet to a nice golden hue; half a stick or
> less. After your spaghetti has cooked to your desired tenderness drain
> and reserve about a cup of the cooking water. Add the browned butter to
> the drained pasta and stir in about a 1/2 cup of grated parmesan cheese.
> Stir to blend and cheese to melt; pour in as much of the reserved pasta
> water to thin and create a creamy pasta dish. You can add thinly sliced
> garlic or crushed garlic if you want to the spaghetti cooking water.
>
> Enjoy!
>

That sounds pretty simple and good. I'll have to try it next week.
I've used butter but never browned it.

On Saturday, September 28, 2019 at 10:56:33 PM UTC-5, Ed Pawlowski wrote:
>
> > Butter slowly browned in a skillet to a nice golden hue; half a stick or
> > less. After your spaghetti has cooked to your desired tenderness drain
> > and reserve about a cup of the cooking water. Add the browned butter to
> > the drained pasta and stir in about a 1/2 cup of grated parmesan cheese.
> > Stir to blend and cheese to melt; pour in as much of the reserved pasta
> > water to thin and create a creamy pasta dish. You can add thinly sliced
> > garlic or crushed garlic if you want to the spaghetti cooking water.
> >
> > Enjoy!
> >
>
> That sounds pretty simple and good. I'll have to try it next week.
> I've used butter but never browned it.
>
I think you'll like it and the butter being browned just adds that little
extra something. Go as brown as you think you'd like. If your eyes are
larger than your stomach and you have leftovers due to increasing the
amount of butter, sketti, and parmesan cheese, it's pretty darn good the
next day warmed over.

Ed Pawlowski wrote:
>
> That sounds pretty simple and good. I'll have to try it next week.
> I've used butter but never browned it.

Browned butter has a better taste. I always use that with fried
eggs and other butter cooked things. Just stand there and watch
it though. In a hot pan, butter will melt and turn to brown very
quickly. Easy to burn if you don't pay attention. Only takes a
few seconds in a hot pan.

On 9/28/2019 11:46 PM, wrote:
> On Saturday, September 28, 2019 at 8:35:17 PM UTC-5, jmcquown wrote:
>>
>> On 9/28/2019 7:56 PM, wrote:
>>>
>>> If you're hankering for some sketti try the browned butter and grated
>>> parmesan cheese recipe. Verrrrrry good, or at least I think it is.
>>>
>> Thanks for the suggestion. I'm not actually craving pasta. What is
>> your recipe for spaghetti with browned butter and parmesan cheese?
>> Might try it.
>>
>> Jill
>>
> Butter slowly browned in a skillet to a nice golden hue; half a stick or
> less. After your spaghetti has cooked to your desired tenderness drain
> and reserve about a cup of the cooking water. Add the browned butter to
> the drained pasta and stir in about a 1/2 cup of grated parmesan cheese.
> Stir to blend and cheese to melt; pour in as much of the reserved pasta
> water to thin and create a creamy pasta dish. You can add thinly sliced
> garlic or crushed garlic if you want to the spaghetti cooking water.
>
> Enjoy!
>
That sounds nice and simple, thank you! I'm sure I'd add garlic. And
yes, I know the trick about reserving some of the pasta water to add to
sauce.

Jill

On 9/28/2019 11:56 PM, Ed Pawlowski wrote:
> On 9/28/2019 11:46 PM, wrote:
>> On Saturday, September 28, 2019 at 8:35:17 PM UTC-5, jmcquown wrote:
>>>
>>> On 9/28/2019 7:56 PM, wrote:
>>>>
>>>> If you're hankering for some sketti try the browned butter and grated
>>>> parmesan cheese recipe.Â* Verrrrrry good, or at least I think it is.
>>>>
>>> Thanks for the suggestion.Â* I'm not actually craving pasta.Â* What is
>>> your recipe for spaghetti with browned butter and parmesan cheese?
>>> Might try it.
>>>
>>> Jill
>>>
>> Butter slowly browned in a skillet to a nice golden hue; half a stick or
>> less.Â* After your spaghetti has cooked to your desired tenderness drain
>> and reserve about a cup of the cooking water.Â* Add the browned butter to
>> the drained pasta and stir in about a 1/2 cup of grated parmesan cheese.
>> Stir to blend and cheese to melt; pour in as much of the reserved pasta
>> water to thin and create a creamy pasta dish.Â* You can add thinly sliced
>> garlic or crushed garlic if you want to the spaghetti cooking water.
>>
>> Enjoy!
>>
>
> That sounds pretty simple and good.Â* I'll have to try it next week. I've
> used butter but never browned it.

Seems to me I had gnocchi in browned butter at an Italian restaurant
many years ago. I don't recall if it was potato gnocchi or maybe
gnocchi made from the pulp of some type of winter squash. Could be I'm
just remembering a recipe for it in a cookbook. There definitely was
browned butter involved but I didn't personally brown the butter.

Jill

On Sat, 28 Sep 2019 20:46:10 -0700 (PDT), "
> wrote:


>Butter slowly browned in a skillet to a nice golden hue; half a stick or
>less. After your spaghetti has cooked to your desired tenderness drain
>and reserve about a cup of the cooking water. Add the browned butter to
>the drained pasta and stir in about a 1/2 cup of grated parmesan cheese.
>Stir to blend and cheese to melt; pour in as much of the reserved pasta
>water to thin and create a creamy pasta dish. You can add thinly sliced
>garlic or crushed garlic if you want to the spaghetti cooking water.

Thank you - that looks lovely. I've had a hankering lately for
fettuccini alfredo with shrimp, but I always find the alfredo "sauce"
a pain in the butt to make. This sounds a lot easier.

<adding fresh fettuccini to my grocery list>

Doris

Cindy Hamilton wrote:
>
> On Saturday, September 28, 2019 at 4:51:22 PM UTC-4, wrote:
> > On Saturday, September 28, 2019 at 3:15:29 AM UTC-5, Gary wrote:
> > >
> > > With mine, garlic-infused evoo replaces the sauce. It *is* the
> > > sauce.
> > >
> > Then it's not a 'white' sauce.
>
> No, but it's still a white pizza.

Always an argument but supposedly a true white pizza has no
sauce. It just means no red sauce. I use no weird white sauce.
Doesn't need it. Many recipes do actually make a white sauce
though, might be fine.