Pasta survey

[I_am_Canadian]

Green?
Red?
Black Pepper?
Purple?
Egg pasta?

Ummmm.....just because you personally stick with the most common types found in the supermarket doesn't mean everyone else does.

Pasta flavors and configurations are limited only by your imagination or lack thereof. C

My Grandmother was Italian, she made her own pasta. None of those ever got served in her house.
The only different pasta I am aware of outside traditional pasta is Spaghetti Squash.

 

[I_am_Canadian]

aye, I know a bit about pastas. Thanks!

your welcome

 

[I_am_Canadian]

I never thought of adding sugar LOL but speaking of which...

Many many moons ago, I stopped buying ketchup, because when I ate it, what did I taste? Sugar!

But when I made pasta with a tomato sauce, a small can was often too small and a large can too large.

So I have recently started buying ketchup again, and mix it with mayo or sour cream, and use a little
on homemade pizzas, which I would normally have sauce free. I use it on burgers, also, with mustard
and mayo, and on fries when I raid the hot bar in grocery stores, for chicken done a variety of ways
(love the strips), and fried fish fillets. Tonight for dinner I boiled tortellini, mixed with frozen veggies,
to which I added ketchup, mayo, parmesan, garlic powder and pepper. Super yum! .

Amazing what you can learn from Mary Poppins lol

 

[Magenta]

Amazing what you can learn from Mary Poppins lol

In the most delightful way!

 

[JohnDB]

My Grandmother was Italian, she made her own pasta. None of those ever got served in her house.
The only different pasta I am aware of outside traditional pasta is Spaghetti Squash.

I make my own regularly too as I bought a 50lb bag of semolina....and bread flour to make bread with....much cheaper than anything else.

But spinach purees, tomato sauce, squid ink, eggs or water, cracked black pepper, or even herb with whole leaves pressed into the dough at the last stage to look pretty on the top of ravioli or agnaloti....

Then there's the multi colored ribbons that looks like fruit striped gum....all the fun things with pasta that makes people ask, "How'd you do that?" As it's obvious that it didn't come from the store.

 

[TabinRivCA]

A $5.00 chicken?!?!?!?!?!??? Wow!!! I am not sure what they are here any more, as I had to stop
buying them (due to never being able to eat the whole thing in a timely manner), but twice as
much or more seems to be what I recall they used to be, and everything has really gone up since then.

My bad, lol, I just checked the receipt and the chicken was $5.97 and the mac $4.98 at Walmart. I love a ready-made nutritious yummy dinner for $10.95

 

[Magenta]

My bad, lol, I just checked the receipt and the chicken was $5.97 and the mac $4.98 at Walmart. I love a ready-made nutritious yummy dinner for $10.95

$5.97 is still such a great deal! I used to by organic or free range roasted chickens and they were around $12.00 each ...

 

[Magenta]

My Grandmother was Italian, she made her own pasta. None of those ever got served in her house.
The only different pasta I am aware of outside traditional pasta is Spaghetti Squash.

I had an Italian girlfriend for a few years around middle school years and her mom always
seemed to be stewing a big old pot of delicious pasta tomato sauce on the stove .

 

[CarriePie]

I make my own regularly too as I bought a 50lb bag of semolina....and bread flour to make bread with....much cheaper than anything else.

But spinach purees, tomato sauce, squid ink, eggs or water, cracked black pepper, or even herb with whole leaves pressed into the dough at the last stage to look pretty on the top of ravioli or agnaloti....

Then there's the multi colored ribbons that looks like fruit striped gum....all the fun things with pasta that makes people ask, "How'd you do that?" As it's obvious that it didn't come from the store.

This is impressive! Even got the squid ink in there!

 

[I_am_Canadian]

I make my own regularly too as I bought a 50lb bag of semolina....and bread flour to make bread with....much cheaper than anything else.

But spinach purees, tomato sauce, squid ink, eggs or water, cracked black pepper, or even herb with whole leaves pressed into the dough at the last stage to look pretty on the top of ravioli or agnaloti....

Then there's the multi colored ribbons that looks like fruit striped gum....all the fun things with pasta that makes people ask, "How'd you do that?" As it's obvious that it didn't come from the store.

You know, in the 3 years of studying professional cooking in Highschool that is something they never taught us.

 

[I_am_Canadian]

I had an Italian girlfriend for a few years around middle school years and her mom always
seemed to be stewing a big old pot of delicious pasta tomato sauce on the stove .

wow

 

[JohnDB]

You know, in the 3 years of studying professional cooking in Highschool that is something they never taught us.

I had to pay for the Education I have from Culinary Institute of American in Hyde Park NY. Interned at the Rhiga Royal....

I've worked with Michiline guys and top chefs that you would likely know the names of. The worst was Puck.

Sure he acts like he can cook and talks a good game but when it comes time for actually taking a position in one of his own restaurants...he starts cussing and throwing things and simply can't take the pressure. Even though he was given a "sweetheart" setup in the pantry....the easiest position to do.

No, I don't know Gordon and haven't met him personally. His classmates are another story. Meh....he isn't a jerk. Just a businessman that produces a show made for television. I would been much rougher than he was for some of the stunts pulled in his kitchen.

And make no mistake...them Micheline boys can cook and work. I have no problem keeping up and performing right next to them. Guys like us can work all alone if need be....we don't really need a whole brigade. We just don't like working that hard because it's too exhausting and we will eventually won't be able to.

I think I forgot beet puree and red or green pepper puree from the list.

I've made a LOT of food.

 

[Magenta]

wow

Is that a good wow, or a bad wow?

There was another Italian girl my age who I played with when I was younger, but I do not recall being in their house much. What I do remember is it seemed dark, and they mostly spoke Italian, in that very animated style that sounds like anger to young ears. She had a brother in a wheel chair, and other siblings, as I know there was an older sister as well, but I can't say I really know what was ever cooking on their stove. Yola. Rosa. Flavia. Flavia had a fraternal twin sister who was much taller than she was, and of course looked completely different, just as my fraternal twin looks completely different from me. Sometimes when I told someone I had a twin brother, they would ask me if we were identical. I cannot repeat here the answer that I used to give in such situations. LOL. Such random memories. Thanks for listening!

 

[I_am_Canadian]

I had to pay for the Education I have from Culinary Institute of American in Hyde Park NY. Interned at the Rhiga Royal....

I've worked with Michiline guys and top chefs that you would likely know the names of. The worst was Puck.

Sure he acts like he can cook and talks a good game but when it comes time for actually taking a position in one of his own restaurants...he starts cussing and throwing things and simply can't take the pressure. Even though he was given a "sweetheart" setup in the pantry....the easiest position to do.

No, I don't know Gordon and haven't met him personally. His classmates are another story. Meh....he isn't a jerk. Just a businessman that produces a show made for television. I would been much rougher than he was for some of the stunts pulled in his kitchen.

And make no mistake...them Micheline boys can cook and work. I have no problem keeping up and performing right next to them. Guys like us can work all alone if need be....we don't really need a whole brigade. We just don't like working that hard because it's too exhausting and we will eventually won't be able to.

I think I forgot beet puree and red or green pepper puree from the list.

I've made a LOT of food.

I tip my hat to you chef.
Wolfgang Puck from the food network?
I get Gordon Ramseys personality, it's a bit abrasive but he is an austere man, but his hardness comes from his passion for food and the quality of it. Based on what I have seen on his shows. from a Christian perspective Gordons shows would have been better with out the cussing and drama.

 

[I_am_Canadian]

Is that a good wow, or a bad wow?

There was another Italian girl my age who I played with when I was younger, but I do not recall being in their house much. What I do remember is it seemed dark, and they mostly spoke Italian, in that very animated style that sounds like anger to young ears. She had a brother in a wheel chair, and other siblings, as I know there was an older sister as well, but I can't say I really know what was ever cooking on their stove. Yola. Rosa. Flavia. Flavia had a fraternal twin sister who was much taller than she was, and of course looked completely different, just as my fraternal twin looks completely different from me. Sometimes when I told someone I had a twin brother, they would ask me if we were identical. I cannot repeat here the answer that I used to give in such situations. LOL. Such random memories. Thanks for listening!

go with a good wow.

that is interesting, and you are welcome.

 

[JohnDB]

I tip my hat to you chef.
Wolfgang Puck from the food network?
I get Gordon Ramseys personality, it's a bit abrasive but he is an austere man, but his hardness comes from his passion for food and the quality of it. Based on what I have seen on his shows. from a Christian perspective Gordons shows would have been better with out the cussing and drama.

Puck sounds like a wimp doesn't he? When it comes time for work? He is. LOL.

Gordon is really a sweetheart. I see what you don't see in those kitchen shows. And where great editing makes him seem like he is a hard man to work for....he really is not. Those contestants on the shows would never have been allowed to be hired or work more than one day in a regular fine dining kitchen. Again...it's a show. They bring in the idiots for the drama they create. Not because they really have a chance at the job.

Fine dining kitchens have a different set of rules than most professional kitchens and definitely different from any chain restaurant.

I've walked into a fine dining kitchen for my first day and my "training" was three sentences: Your station is here. The walk-in is there. Here's your menu items for today and Chef will demo them at lunch.
That was it for the training. I had to prep the station complete for a lunch rush downtown and then get things ready for dinner. It was a lot of educated guesswork and prep. Got 90% of it right. Missed on the beurre blanc because I'd never seen it done that way before. But I loved it once I seen it and have made it regularly that way ever since. (With variations all my own of course) The rest was just the SOP stuff I had done my whole life. Shallots. Garlic, various herbs, shellfish, salmon, sole, and I can't remember what else we had.

I came in the kitchen once on my day off to freeze some ice cream in our ice cream freezer (does a batch in a minute flat) and walked in with my street clothes on. The pantry guys (whom I had worked with for over a year) didn't recognize me....they said "You look like a person instead of a chef" and that about sums up how most of us pros feel most days.

 

[Magenta]

go with a good wow.

that is interesting, and you are welcome.

Okie dokie, a good wow it is .

 

[I_am_Canadian]

Puck sounds like a wimp doesn't he? When it comes time for work? He is. LOL.

Gordon is really a sweetheart. I see what you don't see in those kitchen shows. And where great editing makes him seem like he is a hard man to work for....he really is not. Those contestants on the shows would never have been allowed to be hired or work more than one day in a regular fine dining kitchen. Again...it's a show. They bring in the idiots for the drama they create. Not because they really have a chance at the job.

Fine dining kitchens have a different set of rules than most professional kitchens and definitely different from any chain restaurant.

I've walked into a fine dining kitchen for my first day and my "training" was three sentences: Your station is here. The walk-in is there. Here's your menu items for today and Chef will demo them at lunch.
That was it for the training. I had to prep the station complete for a lunch rush downtown and then get things ready for dinner. It was a lot of educated guesswork and prep. Got 90% of it right. Missed on the beurre blanc because I'd never seen it done that way before. But I loved it once I seen it and have made it regularly that way ever since. (With variations all my own of course) The rest was just the SOP stuff I had done my whole life. Shallots. Garlic, various herbs, shellfish, salmon, sole, and I can't remember what else we had.

I came in the kitchen once on my day off to freeze some ice cream in our ice cream freezer (does a batch in a minute flat) and walked in with my street clothes on. The pantry guys (whom I had worked with for over a year) didn't recognize me....they said "You look like a person instead of a chef" and that about sums up how most of us pros feel most days.

lol, That is good to know.

I am aware, I have seen fast food, casual, fine dining and institutional kitchens.
wow.

hahaha that is funny.

 

[I_am_Canadian]

Okie dokie, a good wow it is .

BBC0323 LPFDOGDRY F24Q3 CAEN MDLPF TV Spotlight 15 BBC0323H INNOVID (youtube.com)

 

[Sidney]

I love pasta. I eat salmon or tuna pasta. I put canned salmon or tuna with olive oil, garlic powder, cheese into penne or elbow macaroni.