Angel hair pasta added to boiling salted water. Immediately remove from
heat, stir, cover and and let sit for only a few minutes. Angel hair
pasta doesn't need much. Drain in a large strainer then add back to the
pan. Toss with butter and some olive oil. At this point you may add
any sort of herbs or spices you like. I added a few shakes of Mrs. Dash
Garlic and Herb seasoning blend and some dried chili flakes. Then
sprinkled with some grated Asiago cheese over the top. (Parmesan is my
usual for a pasta dish like this but I still have some Asiago and I
really like it.) Quite a tasty quick fix meal and enough left to take
for lunch tomorrow.

Jill

On Wed, 19 May 2021 22:30:02 -0400, jmcquown >
wrote:

>Angel hair pasta added to boiling salted water. Immediately remove from
>heat, stir, cover and and let sit for only a few minutes. Angel hair
>pasta doesn't need much. Drain in a large strainer then add back to the
>pan. Toss with butter and some olive oil. At this point you may add
>any sort of herbs or spices you like. I added a few shakes of Mrs. Dash
>Garlic and Herb seasoning blend and some dried chili flakes. Then
>sprinkled with some grated Asiago cheese over the top. (Parmesan is my
>usual for a pasta dish like this but I still have some Asiago and I
>really like it.) Quite a tasty quick fix meal and enough left to take
>for lunch tomorrow.
>
>Jill
Ask them, theyre here. "You can stop saying that now. Thank you."

On Wed, 19 May 2021 22:30:02 -0400, jmcquown wrote:

> Angel hair pasta added to boiling salted water. Immediately remove from
> heat, stir, cover and and let sit for only a few minutes. Angel hair
> pasta doesn't need much. Drain in a large strainer then add back to the
> pan. Toss with butter and some olive oil. At this point you may add
> any sort of herbs or spices you like. I added a few shakes of Mrs. Dash
> Garlic and Herb seasoning blend and some dried chili flakes. Then
> sprinkled with some grated Asiago cheese over the top. (Parmesan is my
> usual for a pasta dish like this but I still have some Asiago and I
> really like it.) Quite a tasty quick fix meal and enough left to take
> for lunch tomorrow.

Try pasta carbonara. It's almost as simple but a little heartier
with egg and bacon (suitable for breakfast or lunch). Or you can add
shrimp for a dinner. I looked at a few recipes and they're all
defective according to how I've made it over the years. But if you
want to get an idea, try:

https://www.foodnetwork.com/recipes/...recipe-1914140

-sw

On 5/19/2021 10:30 PM, jmcquown wrote:
> Angel hair pasta added to boiling salted water. Immediately remove from
> heat, stir, cover and and let sit for only a few minutes. Angel hair
> pasta doesn't need much. Drain in a large strainer then add back to the
> pan. Toss with butter and some olive oil. At this point you may add
> any sort of herbs or spices you like. I added a few shakes of Mrs. Dash
> Garlic and Herb seasoning blend and some dried chili flakes. Then
> sprinkled with some grated Asiago cheese over the top. (Parmesan is my
> usual for a pasta dish like this but I still have some Asiago and I
> really like it.) Quite a tasty quick fix meal and enough left to take
> for lunch tomorrow.

I like to make very similar. Cook thin pasta, then coat with simmered
garlic, olive oil and butter. Stir all together with some parmesan
cheese. Occasionally I will add some mixed vegetables but not much.

On Thu, 20 May 2021 08:42:11 -0500, Sqwertz >
wrote:

>On Wed, 19 May 2021 22:30:02 -0400, jmcquown wrote:
>
>> Angel hair pasta added to boiling salted water. Immediately remove from
>> heat, stir, cover and and let sit for only a few minutes. Angel hair
>> pasta doesn't need much. Drain in a large strainer then add back to the
>> pan. Toss with butter and some olive oil. At this point you may add
>> any sort of herbs or spices you like. I added a few shakes of Mrs. Dash
>> Garlic and Herb seasoning blend and some dried chili flakes. Then
>> sprinkled with some grated Asiago cheese over the top. (Parmesan is my
>> usual for a pasta dish like this but I still have some Asiago and I
>> really like it.) Quite a tasty quick fix meal and enough left to take
>> for lunch tomorrow.
>
>Try pasta carbonara. It's almost as simple but a little heartier
>with egg and bacon (suitable for breakfast or lunch). Or you can add
>shrimp for a dinner. I looked at a few recipes and they're all
>defective according to how I've made it over the years. But if you
>want to get an idea, try:
>
>https://www.foodnetwork.com/recipes/...recipe-1914140
>
>-sw

Carbonara is a family favorite. It is one of those dishes that varies
slightly in ingredients and proportions as well as prep from
restaurant to restaurant and recipe to recipe, but I love the version
I have settled on over the years.

Although I never use garlic as the Food Network recommends, I like
onion in it., Go figure.

This is close to mine- the NYT. At times over the years, I have gone
to the extra effort/cost of using guanciale, which is the traditional
meat.

INGREDIENTS
Salt
2 large eggs and 2 large yolks, room temperature
1 ounce (about 1/3 packed cup) grated pecorino Romano, plus additional
for serving
1 ounce (about 1/3 packed cup) grated Parmesan
Coarsely ground black pepper
1 tablespoon olive oil
3 ½ ounces of slab guanciale (see recipe), pancetta or bacon, sliced
into pieces about 1/4 inch thick by 1/3 inch square
12 ounces spaghetti (about 3/4 box)


PREPARATION
Place a large pot of lightly salted water (no more than 1 tablespoon
salt) over high heat, and bring to a boil. Fill a large bowl with hot
water for serving, and set aside.

In a mixing bowl, whisk together the eggs, yolks and pecorino and
Parmesan. Season with a pinch of salt and generous black pepper.
Set the water to boil. Meanwhile, heat oil in a large skillet over
medium heat, add the pork, and sauté until the fat just renders, on
the edge of crispness but not hard. Remove from heat and set aside.

Add pasta to the water and boil until a bit firmer than al dente. Just
before pasta is ready, reheat guanciale in skillet, if needed. Reserve
1 cup of pasta water, then drain pasta and add to the skillet over low
heat. Stir for a minute or so.

Empty serving bowl of hot water. Dry it and add hot pasta mixture.
Stir in cheese mixture, adding some reserved pasta water if needed for
creaminess. Serve immediately, dressing it with a bit of additional
grated pecorino and pepper.


The other quick and delightful and easy pasta dish is Cacio y Pepe.
Again from the NYT and again, this is a dish that can vary widely in
prep and proportion. One of the most interesting aspects of the
various recipes is how to create the cheese and pepper "paste" that is
the basis of the dish.

INGREDIENTS
Salt
1 ½ cups finely grated pecorino Romano, plus more for dusting
completed dish
1 cup finely grated Parmigiano-Reggiano
1 tablespoon ground black pepper, plus more for finishing the dish
¾ pound tonnarelli or other long pasta like linguine or spaghetti
Good olive oil

PREPARATION
Put a pot of salted water on to boil. In a large bowl, combine the
cheeses and black pepper; mash with just enough cold water to make a
thick paste. Spread the paste evenly in the bowl.

Once the water is boiling, add the pasta. The second before it is
perfectly cooked (taste it frequently once it begins to soften), use
tongs to quickly transfer it to the bowl, reserving a cup or so of the
cooking water. Stir vigorously to coat the pasta, adding a teaspoon or
two of olive oil and a bit of the pasta cooking water to thin the
sauce if necessary. The sauce should cling to the pasta and be creamy
but not watery.

Plate and dust each dish with additional pecorino and pepper. Serve
immediately.

On 2021-05-20 9:45 a.m., Gary wrote:
> On 5/19/2021 10:30 PM, jmcquown wrote:
>> Angel hair pasta added to boiling salted water.Â* Immediately remove from
>> heat, stir, cover and and let sit for only a few minutes.Â* Angel hair
>> pasta doesn't need much.Â* Drain in a large strainer then add back to the
>> pan.Â* Toss with butter and some olive oil.Â* At this point you may add
>> any sort of herbs or spices you like.Â* I added a few shakes of Mrs. Dash
>> Garlic and Herb seasoning blend and some dried chili flakes.Â* Then
>> sprinkled with some grated Asiago cheese over the top.Â* (Parmesan is my
>> usual for a pasta dish like this but I still have some Asiago and I
>> really like it.)Â* Quite a tasty quick fix meal and enough left to take
>> for lunch tomorrow.
>
> I like to make very similar. Cook thin pasta, then coat with simmered
> garlic, olive oil and butter. Stir all together with some parmesan
> cheese. Occasionally I will add some mixed vegetables but not much.
>

I do variations of this that involve sauteeing a lot garlic in olive oil
and a pinch of dried hot chili flakes. Sometimes I toss in some chopped
asparagus or shrimp or both, top with fresh grated Parmesan.

On Thu, 20 May 2021 10:26:34 -0400, Boron Elgar
> wrote:

snip
>
>Carbonara is a family favorite. It is one of those dishes that varies
>slightly in ingredients and proportions as well as prep from
>restaurant to restaurant and recipe to recipe, but I love the version
>I have settled on over the years.
>
>Although I never use garlic as the Food Network recommends, I like
>onion in it., Go figure.
>
>This is close to mine- the NYT. At times over the years, I have gone
>to the extra effort/cost of using guanciale, which is the traditional
>meat.
>
>INGREDIENTS
> Salt
>2 large eggs and 2 large yolks, room temperature
>1 ounce (about 1/3 packed cup) grated pecorino Romano, plus additional
>for serving
>1 ounce (about 1/3 packed cup) grated Parmesan
> Coarsely ground black pepper
>1 tablespoon olive oil
>3 ½ ounces of slab guanciale (see recipe), pancetta or bacon, sliced
>into pieces about 1/4 inch thick by 1/3 inch square
>12 ounces spaghetti (about 3/4 box)
>
>
>PREPARATION
>Place a large pot of lightly salted water (no more than 1 tablespoon
>salt) over high heat, and bring to a boil. Fill a large bowl with hot
>water for serving, and set aside.
>
>In a mixing bowl, whisk together the eggs, yolks and pecorino and
>Parmesan. Season with a pinch of salt and generous black pepper.
>Set the water to boil. Meanwhile, heat oil in a large skillet over
>medium heat, add the pork, and sauté until the fat just renders, on
>the edge of crispness but not hard. Remove from heat and set aside.
>
>Add pasta to the water and boil until a bit firmer than al dente. Just
>before pasta is ready, reheat guanciale in skillet, if needed. Reserve
>1 cup of pasta water, then drain pasta and add to the skillet over low
>heat. Stir for a minute or so.
>
>Empty serving bowl of hot water. Dry it and add hot pasta mixture.
>Stir in cheese mixture, adding some reserved pasta water if needed for
>creaminess. Serve immediately, dressing it with a bit of additional
>grated pecorino and pepper.
>
>
>The other quick and delightful and easy pasta dish is Cacio y Pepe.
>Again from the NYT and again, this is a dish that can vary widely in
>prep and proportion. One of the most interesting aspects of the
>various recipes is how to create the cheese and pepper "paste" that is
>the basis of the dish.
>
>INGREDIENTS
> Salt
>1 ½ cups finely grated pecorino Romano, plus more for dusting
>completed dish
>1 cup finely grated Parmigiano-Reggiano
>1 tablespoon ground black pepper, plus more for finishing the dish
>¾ pound tonnarelli or other long pasta like linguine or spaghetti
> Good olive oil
>
>PREPARATION
>Put a pot of salted water on to boil. In a large bowl, combine the
>cheeses and black pepper; mash with just enough cold water to make a
>thick paste. Spread the paste evenly in the bowl.
>
>Once the water is boiling, add the pasta. The second before it is
>perfectly cooked (taste it frequently once it begins to soften), use
>tongs to quickly transfer it to the bowl, reserving a cup or so of the
>cooking water. Stir vigorously to coat the pasta, adding a teaspoon or
>two of olive oil and a bit of the pasta cooking water to thin the
>sauce if necessary. The sauce should cling to the pasta and be creamy
>but not watery.
>
>Plate and dust each dish with additional pecorino and pepper. Serve
>immediately.

Thank you for the recipes. Nice indtructions.
Janet US

On Wed, 19 May 2021 22:30:02 -0400, jmcquown >
wrote:

>Angel hair pasta added to boiling salted water. Immediately remove from
>heat, stir, cover and and let sit for only a few minutes. Angel hair
>pasta doesn't need much. Drain in a large strainer then add back to the
>pan. Toss with butter and some olive oil. At this point you may add
>any sort of herbs or spices you like. I added a few shakes of Mrs. Dash
>Garlic and Herb seasoning blend and some dried chili flakes. Then
>sprinkled with some grated Asiago cheese over the top. (Parmesan is my
>usual for a pasta dish like this but I still have some Asiago and I
>really like it.) Quite a tasty quick fix meal and enough left to take
>for lunch tomorrow.
>
>Jill

I don't think there is a way to make hot pasta, olive oil or butter,
herbs, s&p, garlic, parm/pec rom bad. Great comfort food, or when
there is nothing else in the house or
when you and hubby need something to eat late at night.
Janet US

On Thu, 20 May 2021 10:26:34 -0400, Boron Elgar
> wrote:

>On Thu, 20 May 2021 08:42:11 -0500, Sqwertz >
>wrote:
>
>>On Wed, 19 May 2021 22:30:02 -0400, jmcquown wrote:
>>
>>> Angel hair pasta added to boiling salted water. Immediately remove from
>>> heat, stir, cover and and let sit for only a few minutes. Angel hair
>>> pasta doesn't need much. Drain in a large strainer then add back to the
>>> pan. Toss with butter and some olive oil. At this point you may add
>>> any sort of herbs or spices you like. I added a few shakes of Mrs. Dash
>>> Garlic and Herb seasoning blend and some dried chili flakes. Then
>>> sprinkled with some grated Asiago cheese over the top. (Parmesan is my
>>> usual for a pasta dish like this but I still have some Asiago and I
>>> really like it.) Quite a tasty quick fix meal and enough left to take
>>> for lunch tomorrow.
>>
>>Try pasta carbonara. It's almost as simple but a little heartier
>>with egg and bacon (suitable for breakfast or lunch). Or you can add
>>shrimp for a dinner. I looked at a few recipes and they're all
>>defective according to how I've made it over the years. But if you
>>want to get an idea, try:
>>
>>https://www.foodnetwork.com/recipes/...recipe-1914140
>>
>>-sw
>
>Carbonara is a family favorite. It is one of those dishes that varies
>slightly in ingredients and proportions as well as prep from
>restaurant to restaurant and recipe to recipe, but I love the version
>I have settled on over the years.
>
>Although I never use garlic as the Food Network recommends, I like
>onion in it., Go figure.
>
>This is close to mine- the NYT. At times over the years, I have gone
>to the extra effort/cost of using guanciale, which is the traditional
>meat.
>
>INGREDIENTS
> Salt
>2 large eggs and 2 large yolks, room temperature
>1 ounce (about 1/3 packed cup) grated pecorino Romano, plus additional
>for serving
>1 ounce (about 1/3 packed cup) grated Parmesan
> Coarsely ground black pepper
>1 tablespoon olive oil
>3 ½ ounces of slab guanciale (see recipe), pancetta or bacon, sliced
>into pieces about 1/4 inch thick by 1/3 inch square
>12 ounces spaghetti (about 3/4 box)

I don't see the point in not using the entire pound. And I don't care
much for angel hair pasta anyway so I'm not about to use a 1/4 lb of
that infant's pasta for anything, could sit in the cupboard for years.
I ofen use part of a pound of small pasta like orzo in spups. I think
that recipe would be much better with fettacinni, but use the entire
pound. I see no point in using 3 1/2 ounces of guanciale, why even
measure, a handful works... anyone who really cooks has the best
measures at the ends of their arms.

On Thu, 20 May 2021 12:42:45 -0400, Sheldon Martin >
wrote:

>On Thu, 20 May 2021 10:26:34 -0400, Boron Elgar
> wrote:
>
>>On Thu, 20 May 2021 08:42:11 -0500, Sqwertz >
>>wrote:
>>
>>>On Wed, 19 May 2021 22:30:02 -0400, jmcquown wrote:
>>>
>>>> Angel hair pasta added to boiling salted water. Immediately remove from
>>>> heat, stir, cover and and let sit for only a few minutes. Angel hair
>>>> pasta doesn't need much. Drain in a large strainer then add back to the
>>>> pan. Toss with butter and some olive oil. At this point you may add
>>>> any sort of herbs or spices you like. I added a few shakes of Mrs. Dash
>>>> Garlic and Herb seasoning blend and some dried chili flakes. Then
>>>> sprinkled with some grated Asiago cheese over the top. (Parmesan is my
>>>> usual for a pasta dish like this but I still have some Asiago and I
>>>> really like it.) Quite a tasty quick fix meal and enough left to take
>>>> for lunch tomorrow.
>>>
>>>Try pasta carbonara. It's almost as simple but a little heartier
>>>with egg and bacon (suitable for breakfast or lunch). Or you can add
>>>shrimp for a dinner. I looked at a few recipes and they're all
>>>defective according to how I've made it over the years. But if you
>>>want to get an idea, try:
>>>
>>>https://www.foodnetwork.com/recipes/...recipe-1914140
>>>
>>>-sw
>>
>>Carbonara is a family favorite. It is one of those dishes that varies
>>slightly in ingredients and proportions as well as prep from
>>restaurant to restaurant and recipe to recipe, but I love the version
>>I have settled on over the years.
>>
>>Although I never use garlic as the Food Network recommends, I like
>>onion in it., Go figure.
>>
>>This is close to mine- the NYT. At times over the years, I have gone
>>to the extra effort/cost of using guanciale, which is the traditional
>>meat.
>>
>>INGREDIENTS
>> Salt
>>2 large eggs and 2 large yolks, room temperature
>>1 ounce (about 1/3 packed cup) grated pecorino Romano, plus additional
>>for serving
>>1 ounce (about 1/3 packed cup) grated Parmesan
>> Coarsely ground black pepper
>>1 tablespoon olive oil
>>3 ½ ounces of slab guanciale (see recipe), pancetta or bacon, sliced
>>into pieces about 1/4 inch thick by 1/3 inch square
>>12 ounces spaghetti (about 3/4 box)
>
>I don't see the point in not using the entire pound. And I don't care
>much for angel hair pasta anyway so I'm not about to use a 1/4 lb of
>that infant's pasta for anything, could sit in the cupboard for years.
>I ofen use part of a pound of small pasta like orzo in spups. I think
>that recipe would be much better with fettacinni, but use the entire
>pound. I see no point in using 3 1/2 ounces of guanciale, why even
>measure, a handful works... anyone who really cooks has the best
>measures at the ends of their arms.

A good cook would simply alter the above recipe to suit their taste.
Use a full pound of pasta. Use a pasta that suits you. Increase all
the other ingredients accordinglly.
Bingo, problem solved.
Janet US

On Thursday, May 20, 2021 at 12:42:51 PM UTC-4, Sheldon wrote:
> I see no point in using 3 1/2 ounces of guanciale, why even
> measure, a handful works... anyone who really cooks has the best
> measures at the ends of their arms.

3.5 ounces is about 100 grams. Surely even you can see that
would be a convenient amount to purchase.

I might use 4 ounces, since I live in a country that employs an
antiquated system of measurement.

Cindy Hamilton

On Thursday, May 20, 2021 at 11:42:51 AM UTC-5, Sheldon wrote:
>
> I don't care much for angel hair pasta anyway so I'm not about to
> use a 1/4 lb of that infant's pasta for anything
>
You tell 'em Sheldon. Angel hair is for infants. A manly sailor like
you wants a big fat ol' noodle, of the kind to put hair on your balls.
>
--Bryan

On Thursday, May 20, 2021 at 6:14:42 AM UTC-10, US Janet wrote:
> On Wed, 19 May 2021 22:30:02 -0400, jmcquown >
> wrote:
> >Angel hair pasta added to boiling salted water. Immediately remove from
> >heat, stir, cover and and let sit for only a few minutes. Angel hair
> >pasta doesn't need much. Drain in a large strainer then add back to the
> >pan. Toss with butter and some olive oil. At this point you may add
> >any sort of herbs or spices you like. I added a few shakes of Mrs. Dash
> >Garlic and Herb seasoning blend and some dried chili flakes. Then
> >sprinkled with some grated Asiago cheese over the top. (Parmesan is my
> >usual for a pasta dish like this but I still have some Asiago and I
> >really like it.) Quite a tasty quick fix meal and enough left to take
> >for lunch tomorrow.
> >
> >Jill
> I don't think there is a way to make hot pasta, olive oil or butter,
> herbs, s&p, garlic, parm/pec rom bad. Great comfort food, or when
> there is nothing else in the house or
> when you and hubby need something to eat late at night.
> Janet US

Noodles are a comfort food. I like my pasta Chinese/Hawaiian style in a thin, salty, broth. My family likes theirs Italian style. We ate at Zia's last night. It's a small family place, good food. Everybody minds their own business. The family had pasta but I no longer find comfort in Italian pasta these days. It feels like carb-loading. I had a pizza instead. It was topped with a mound of arugula. That's so strange. My Swedish step-mom doesn't like arugula. She seemed a little appalled. She probably sees it as a lawn-invading weed. She might be right.

https://photos.app.goo.gl/8fi759LnqHDGEoUt5

On Thu, 20 May 2021 12:08:57 -0600, US Janet >
wrote:

>On Thu, 20 May 2021 12:42:45 -0400, Sheldon Martin >
>wrote:
>
>>On Thu, 20 May 2021 10:26:34 -0400, Boron Elgar
> wrote:
>>
>>>On Thu, 20 May 2021 08:42:11 -0500, Sqwertz >
>>>wrote:
>>>
>>>>On Wed, 19 May 2021 22:30:02 -0400, jmcquown wrote:
>>>>
>>>>> Angel hair pasta added to boiling salted water. Immediately remove from
>>>>> heat, stir, cover and and let sit for only a few minutes. Angel hair
>>>>> pasta doesn't need much. Drain in a large strainer then add back to the
>>>>> pan. Toss with butter and some olive oil. At this point you may add
>>>>> any sort of herbs or spices you like. I added a few shakes of Mrs. Dash
>>>>> Garlic and Herb seasoning blend and some dried chili flakes. Then
>>>>> sprinkled with some grated Asiago cheese over the top. (Parmesan is my
>>>>> usual for a pasta dish like this but I still have some Asiago and I
>>>>> really like it.) Quite a tasty quick fix meal and enough left to take
>>>>> for lunch tomorrow.
>>>>
>>>>Try pasta carbonara. It's almost as simple but a little heartier
>>>>with egg and bacon (suitable for breakfast or lunch). Or you can add
>>>>shrimp for a dinner. I looked at a few recipes and they're all
>>>>defective according to how I've made it over the years. But if you
>>>>want to get an idea, try:
>>>>
>>>>https://www.foodnetwork.com/recipes/...recipe-1914140
>>>>
>>>>-sw
>>>
>>>Carbonara is a family favorite. It is one of those dishes that varies
>>>slightly in ingredients and proportions as well as prep from
>>>restaurant to restaurant and recipe to recipe, but I love the version
>>>I have settled on over the years.
>>>
>>>Although I never use garlic as the Food Network recommends, I like
>>>onion in it., Go figure.
>>>
>>>This is close to mine- the NYT. At times over the years, I have gone
>>>to the extra effort/cost of using guanciale, which is the traditional
>>>meat.
>>>
>>>INGREDIENTS
>>> Salt
>>>2 large eggs and 2 large yolks, room temperature
>>>1 ounce (about 1/3 packed cup) grated pecorino Romano, plus additional
>>>for serving
>>>1 ounce (about 1/3 packed cup) grated Parmesan
>>> Coarsely ground black pepper
>>>1 tablespoon olive oil
>>>3 ½ ounces of slab guanciale (see recipe), pancetta or bacon, sliced
>>>into pieces about 1/4 inch thick by 1/3 inch square
>>>12 ounces spaghetti (about 3/4 box)
>>
>>I don't see the point in not using the entire pound. And I don't care
>>much for angel hair pasta anyway so I'm not about to use a 1/4 lb of
>>that infant's pasta for anything, could sit in the cupboard for years.
>>I ofen use part of a pound of small pasta like orzo in spups. I think
>>that recipe would be much better with fettacinni, but use the entire
>>pound. I see no point in using 3 1/2 ounces of guanciale, why even
>>measure, a handful works... anyone who really cooks has the best
>>measures at the ends of their arms.
>
>A good cook would simply alter the above recipe to suit their taste.
>Use a full pound of pasta. Use a pasta that suits you. Increase all
>the other ingredients accordinglly.
>Bingo, problem solved.
>Janet US

Amen

On Thu, 20 May 2021 08:42:11 -0500, Sqwertz >
wrote:

>On Wed, 19 May 2021 22:30:02 -0400, jmcquown wrote:
>
>> Angel hair pasta added to boiling salted water. Immediately remove from
>> heat, stir, cover and and let sit for only a few minutes. Angel hair
>> pasta doesn't need much. Drain in a large strainer then add back to the
>> pan. Toss with butter and some olive oil. At this point you may add
>> any sort of herbs or spices you like. I added a few shakes of Mrs. Dash
>> Garlic and Herb seasoning blend and some dried chili flakes. Then
>> sprinkled with some grated Asiago cheese over the top. (Parmesan is my
>> usual for a pasta dish like this but I still have some Asiago and I
>> really like it.) Quite a tasty quick fix meal and enough left to take
>> for lunch tomorrow.
>
>Try pasta carbonara. It's almost as simple but a little heartier
>with egg and bacon (suitable for breakfast or lunch). Or you can add
>shrimp for a dinner. I looked at a few recipes and they're all
>defective according to how I've made it over the years. But if you
>want to get an idea, try:
>
>https://www.foodnetwork.com/recipes/...recipe-1914140
>
>-sw
Ask them, theyre here. "You can stop saying that now. Thank you."

Bryan Simmons wrote:
> On Thursday, May 20, 2021 at 11:42:51 AM UTC-5, Sheldon wrote:
>>
>> I don't care much for angel hair pasta anyway so I'm not about to
>> use a 1/4 lb of that infant's pasta for anything
>>
> You tell 'em Sheldon. Angel hair is for infants. A manly sailor like
> you wants a big fat ol' noodle, of the kind to put hair on your balls.
>>
> --Bryan
>

Popeye uses 55 gallon drums of most ingredients.

He is the most manly sailor on the planet. He ****ed his own aunt,
and said it was the best pussy he ever had.

On 5/20/2021 2:08 PM, US Janet wrote:
> On Thu, 20 May 2021 12:42:45 -0400, Sheldon Martin >
> wrote:
>
>> On Thu, 20 May 2021 10:26:34 -0400, Boron Elgar
>> > wrote:
>>
>>> On Thu, 20 May 2021 08:42:11 -0500, Sqwertz >
>>> wrote:
>>>
>>>> On Wed, 19 May 2021 22:30:02 -0400, jmcquown wrote:
>>>>
>>>>> Angel hair pasta added to boiling salted water. Immediately remove from
>>>>> heat, stir, cover and and let sit for only a few minutes. Angel hair
>>>>> pasta doesn't need much. Drain in a large strainer then add back to the
>>>>> pan. Toss with butter and some olive oil. At this point you may add
>>>>> any sort of herbs or spices you like. I added a few shakes of Mrs. Dash
>>>>> Garlic and Herb seasoning blend and some dried chili flakes. Then
>>>>> sprinkled with some grated Asiago cheese over the top. (Parmesan is my
>>>>> usual for a pasta dish like this but I still have some Asiago and I
>>>>> really like it.) Quite a tasty quick fix meal and enough left to take
>>>>> for lunch tomorrow.
>>>>
>>>> Try pasta carbonara. It's almost as simple but a little heartier
>>>> with egg and bacon (suitable for breakfast or lunch). Or you can add
>>>> shrimp for a dinner. I looked at a few recipes and they're all
>>>> defective according to how I've made it over the years. But if you
>>>> want to get an idea, try:
>>>>
>>>> https://www.foodnetwork.com/recipes/...recipe-1914140
>>>>
>>>> -sw
>>>
>>> Carbonara is a family favorite. It is one of those dishes that varies
>>> slightly in ingredients and proportions as well as prep from
>>> restaurant to restaurant and recipe to recipe, but I love the version
>>> I have settled on over the years.
>>>
>>> Although I never use garlic as the Food Network recommends, I like
>>> onion in it., Go figure.
>>>
>>> This is close to mine- the NYT. At times over the years, I have gone
>>> to the extra effort/cost of using guanciale, which is the traditional
>>> meat.
>>>
>>> INGREDIENTS
>>> Salt
>>> 2 large eggs and 2 large yolks, room temperature
>>> 1 ounce (about 1/3 packed cup) grated pecorino Romano, plus additional
>>> for serving
>>> 1 ounce (about 1/3 packed cup) grated Parmesan
>>> Coarsely ground black pepper
>>> 1 tablespoon olive oil
>>> 3 ½ ounces of slab guanciale (see recipe), pancetta or bacon, sliced
>>> into pieces about 1/4 inch thick by 1/3 inch square
>>> 12 ounces spaghetti (about 3/4 box)
>>
>> I don't see the point in not using the entire pound. And I don't care
>> much for angel hair pasta anyway so I'm not about to use a 1/4 lb of
>> that infant's pasta for anything, could sit in the cupboard for years.
>> I ofen use part of a pound of small pasta like orzo in spups. I think
>> that recipe would be much better with fettacinni, but use the entire
>> pound. I see no point in using 3 1/2 ounces of guanciale, why even
>> measure, a handful works... anyone who really cooks has the best
>> measures at the ends of their arms.
>
> A good cook would simply alter the above recipe to suit their taste.
> Use a full pound of pasta. Use a pasta that suits you. Increase all
> the other ingredients accordinglly.
> Bingo, problem solved.
> Janet US
>
Funny, not long ago I mentioned (in a thread about my cooking something
else using angel hair pasta) Sheldon doesn't like angel hair pasta. He
denied it. Now he's back to not caring for it. Pasta dishes are quite
flexible. As you say, use a pasta that suits you. Clearly the
carbonara recipe Boron posted calls for spaghetti, not angel hair.

Jill

Cindy Hamilton wrote:
> On Thursday, May 20, 2021 at 12:42:51 PM UTC-4, Sheldon wrote:
>> I see no point in using 3 1/2 ounces of guanciale, why even
>> measure, a handful works... anyone who really cooks has the best
>> measures at the ends of their arms.
>
> 3.5 ounces is about 100 grams. Surely even you can see that
> would be a convenient amount to purchase.
>
> I might use 4 ounces, since I live in a country that employs an
> antiquated system of measurement.
>
> Cindy Hamilton
>

Popeye uses 19th century navy measurements. Shit comes in barrels,
hogsheads, casks, etc.

And wimmens like yoose should keep yoose mouth shut, and yoose legs
spread.

On Thu, 20 May 2021 17:20:50 -0400, jmcquown >
wrote:

>On 5/20/2021 2:08 PM, US Janet wrote:
>> On Thu, 20 May 2021 12:42:45 -0400, Sheldon Martin >
>> wrote:
>>
>>> On Thu, 20 May 2021 10:26:34 -0400, Boron Elgar
>>> > wrote:
>>>
>>>> On Thu, 20 May 2021 08:42:11 -0500, Sqwertz >
>>>> wrote:
>>>>
>>>>> On Wed, 19 May 2021 22:30:02 -0400, jmcquown wrote:
>>>>>
>>>>>> Angel hair pasta added to boiling salted water. Immediately remove from
>>>>>> heat, stir, cover and and let sit for only a few minutes. Angel hair
>>>>>> pasta doesn't need much. Drain in a large strainer then add back to the
>>>>>> pan. Toss with butter and some olive oil. At this point you may add
>>>>>> any sort of herbs or spices you like. I added a few shakes of Mrs. Dash
>>>>>> Garlic and Herb seasoning blend and some dried chili flakes. Then
>>>>>> sprinkled with some grated Asiago cheese over the top. (Parmesan is my
>>>>>> usual for a pasta dish like this but I still have some Asiago and I
>>>>>> really like it.) Quite a tasty quick fix meal and enough left to take
>>>>>> for lunch tomorrow.
>>>>>
>>>>> Try pasta carbonara. It's almost as simple but a little heartier
>>>>> with egg and bacon (suitable for breakfast or lunch). Or you can add
>>>>> shrimp for a dinner. I looked at a few recipes and they're all
>>>>> defective according to how I've made it over the years. But if you
>>>>> want to get an idea, try:
>>>>>
>>>>> https://www.foodnetwork.com/recipes/...recipe-1914140
>>>>>
>>>>> -sw
>>>>
>>>> Carbonara is a family favorite. It is one of those dishes that varies
>>>> slightly in ingredients and proportions as well as prep from
>>>> restaurant to restaurant and recipe to recipe, but I love the version
>>>> I have settled on over the years.
>>>>
>>>> Although I never use garlic as the Food Network recommends, I like
>>>> onion in it., Go figure.
>>>>
>>>> This is close to mine- the NYT. At times over the years, I have gone
>>>> to the extra effort/cost of using guanciale, which is the traditional
>>>> meat.
>>>>
>>>> INGREDIENTS
>>>> Salt
>>>> 2 large eggs and 2 large yolks, room temperature
>>>> 1 ounce (about 1/3 packed cup) grated pecorino Romano, plus additional
>>>> for serving
>>>> 1 ounce (about 1/3 packed cup) grated Parmesan
>>>> Coarsely ground black pepper
>>>> 1 tablespoon olive oil
>>>> 3 ½ ounces of slab guanciale (see recipe), pancetta or bacon, sliced
>>>> into pieces about 1/4 inch thick by 1/3 inch square
>>>> 12 ounces spaghetti (about 3/4 box)
>>>
>>> I don't see the point in not using the entire pound. And I don't care
>>> much for angel hair pasta anyway so I'm not about to use a 1/4 lb of
>>> that infant's pasta for anything, could sit in the cupboard for years.
>>> I ofen use part of a pound of small pasta like orzo in spups. I think
>>> that recipe would be much better with fettacinni, but use the entire
>>> pound. I see no point in using 3 1/2 ounces of guanciale, why even
>>> measure, a handful works... anyone who really cooks has the best
>>> measures at the ends of their arms.
>>
>> A good cook would simply alter the above recipe to suit their taste.
>> Use a full pound of pasta. Use a pasta that suits you. Increase all
>> the other ingredients accordinglly.
>> Bingo, problem solved.
>> Janet US
>>
>Funny, not long ago I mentioned (in a thread about my cooking something
>else using angel hair pasta) Sheldon doesn't like angel hair pasta. He
>denied it. Now he's back to not caring for it. Pasta dishes are quite
>flexible. As you say, use a pasta that suits you. Clearly the
>carbonara recipe Boron posted calls for spaghetti, not angel hair.
>
>Jill

Ask them, theyre here. "You can stop saying that now. Thank you."
--
The real Brazzo posts with uni-berlin.de - individual.net

On Thursday, May 20, 2021 at 4:21:14 PM UTC-4, dsi1 wrote:
> On Thursday, May 20, 2021 at 6:14:42 AM UTC-10, US Janet wrote:
> > On Wed, 19 May 2021 22:30:02 -0400, jmcquown >
> > wrote:
> > >Angel hair pasta added to boiling salted water. Immediately remove from
> > >heat, stir, cover and and let sit for only a few minutes. Angel hair
> > >pasta doesn't need much. Drain in a large strainer then add back to the
> > >pan. Toss with butter and some olive oil. At this point you may add
> > >any sort of herbs or spices you like. I added a few shakes of Mrs. Dash
> > >Garlic and Herb seasoning blend and some dried chili flakes. Then
> > >sprinkled with some grated Asiago cheese over the top. (Parmesan is my
> > >usual for a pasta dish like this but I still have some Asiago and I
> > >really like it.) Quite a tasty quick fix meal and enough left to take
> > >for lunch tomorrow.
> > >
> > >Jill
> > I don't think there is a way to make hot pasta, olive oil or butter,
> > herbs, s&p, garlic, parm/pec rom bad. Great comfort food, or when
> > there is nothing else in the house or
> > when you and hubby need something to eat late at night.
> > Janet US
> Noodles are a comfort food. I like my pasta Chinese/Hawaiian style in a thin, salty, broth. My family likes theirs Italian style. We ate at Zia's last night. It's a small family place, good food. Everybody minds their own business.

Its tough to believe a claim like THAT about Hawaii.

On Sat, 22 May 2021 12:39:39 -0700 (PDT), bruce bowser
> wrote:

>On Thursday, May 20, 2021 at 4:21:14 PM UTC-4, dsi1 wrote:
>> On Thursday, May 20, 2021 at 6:14:42 AM UTC-10, US Janet wrote:
>> > On Wed, 19 May 2021 22:30:02 -0400, jmcquown >
>> > wrote:
>> > >Angel hair pasta added to boiling salted water. Immediately remove from
>> > >heat, stir, cover and and let sit for only a few minutes. Angel hair
>> > >pasta doesn't need much. Drain in a large strainer then add back to the
>> > >pan. Toss with butter and some olive oil. At this point you may add
>> > >any sort of herbs or spices you like. I added a few shakes of Mrs. Dash
>> > >Garlic and Herb seasoning blend and some dried chili flakes. Then
>> > >sprinkled with some grated Asiago cheese over the top. (Parmesan is my
>> > >usual for a pasta dish like this but I still have some Asiago and I
>> > >really like it.) Quite a tasty quick fix meal and enough left to take
>> > >for lunch tomorrow.
>> > >
>> > >Jill
>> > I don't think there is a way to make hot pasta, olive oil or butter,
>> > herbs, s&p, garlic, parm/pec rom bad. Great comfort food, or when
>> > there is nothing else in the house or
>> > when you and hubby need something to eat late at night.
>> > Janet US
>> Noodles are a comfort food. I like my pasta Chinese/Hawaiian style in a thin, salty, broth. My family likes theirs Italian style. We ate at Zia's last night. It's a small family place, good food. Everybody minds their own business.
>
>Its tough to believe a claim like THAT about Hawaii.

Ask them, theyre here. "You can stop saying that now. Thank you."
--
The real Dr. Bruce posts with uni-berlin.de - individual.net