Pasta survey
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Godsgirl83
Guest
That reminds me of the Voyage of the Dawn Treader when they meet the Dufflepuds. Pretty sure they say something along these lines...
Let me check.
No. washing up the plates and knives before dinner to save time afterward. Boiling potatoes to save cooking them when they dig them up...at least there was a boiling. Apparently it's not in the public domain yet for some nonsense reason so I can't quote it.
On another note though, boiling water and freezing it saves purifying water though for sure. You can make clear icecubes that way.
Thread update:
Success! Since I said "likely" tuesday I didn't feel like dragging this out with an "almost certainly wednesday" only to become a...
So even though I was worn out from some leaf blowing I drug myself to do it. I asked for my mother's assistance/advice and she said to use THE large pot...so of course I took that to mean THE largest pot I could find. It seemed rather too large unless one were cooking for 8 people (instead of 3) but I filled it up anyway (she said 3/4 full). I questioned her knowledge many times but eventually she said "that she also has researched and they turn out well" or some such so I gave up and followed directions.
Come to find out that she meant "a large pot" (like 1/2 the size) of the one I was using which is like a church soup kitchen pot. I cooked some chicken in olive oil (had to cut it up midway to cook thoroughly).
The water is taking far too long so I ask for feedback. Apparently I had wayyy too much water in it and ended up with only 1/4 of the water I put in there.
The sauce was just pre-mixed Ragu brand with garlic and parmesan but we spiced it up with MORE garlic and parmesan and she added a little white wine.
The noodles kept taking forever and she tells me that fettuccini takes extra time (like double?) but on the third test (after some oven broccoli) it tasted alright. I let it sit while I idly browse some threads...then I notice a burning smell. NOOOO. She poured it out immediately into the strainer and honestly they turned out great.
The sauce was alright. Tolerable but could definitely be improved. I'm on the fence about wine cooking but that's what she did. Occasionally there's too much I think. Sauce about a 7.5/10. Way better than plain Ragu though for sure.
Still would have liked to have had shrimp instead of chicken but I always feel like shrimp is a luxury so I very rarely buy it.
So 9/10. Apparently the important thing that I learned is to taste the noodles as you go and that there are three stages. Rubbery, chewy, and then "almost" my preference.
too long of a post for pasta? Perhaps but trimming is hard and this is my first successful pasta foray! Yay? Seems silly, but I can make a good few things successfully, but pasta just is discouraging when you make it gross lol.
Next up? Too soon to know.
Success! Since I said "likely" tuesday I didn't feel like dragging this out with an "almost certainly wednesday" only to become a...
So even though I was worn out from some leaf blowing I drug myself to do it. I asked for my mother's assistance/advice and she said to use THE large pot...so of course I took that to mean THE largest pot I could find. It seemed rather too large unless one were cooking for 8 people (instead of 3) but I filled it up anyway (she said 3/4 full). I questioned her knowledge many times but eventually she said "that she also has researched and they turn out well" or some such so I gave up and followed directions.
Come to find out that she meant "a large pot" (like 1/2 the size) of the one I was using which is like a church soup kitchen pot. I cooked some chicken in olive oil (had to cut it up midway to cook thoroughly).
The water is taking far too long so I ask for feedback. Apparently I had wayyy too much water in it and ended up with only 1/4 of the water I put in there.
The sauce was just pre-mixed Ragu brand with garlic and parmesan but we spiced it up with MORE garlic and parmesan and she added a little white wine.
The noodles kept taking forever and she tells me that fettuccini takes extra time (like double?) but on the third test (after some oven broccoli) it tasted alright. I let it sit while I idly browse some threads...then I notice a burning smell. NOOOO. She poured it out immediately into the strainer and honestly they turned out great.
The sauce was alright. Tolerable but could definitely be improved. I'm on the fence about wine cooking but that's what she did. Occasionally there's too much I think. Sauce about a 7.5/10. Way better than plain Ragu though for sure.
Still would have liked to have had shrimp instead of chicken but I always feel like shrimp is a luxury so I very rarely buy it.
So 9/10. Apparently the important thing that I learned is to taste the noodles as you go and that there are three stages. Rubbery, chewy, and then "almost" my preference.
too long of a post for pasta? Perhaps but trimming is hard and this is my first successful pasta foray! Yay? Seems silly, but I can make a good few things successfully, but pasta just is discouraging when you make it gross lol.
Next up? Too soon to know.
G
Godsgirl83
Guest
* just to see what those tips might be...... GG has hit the "follow" button on posthumans profile page*Follow me for more tips
This is a wonderful couple who are making these videos on Italian cooking- she is a real treat for me to watch and see how she creates her wonderful pasta. Here they are viewing our TV cooking shows and (she is occasionally horrified) I enjoyed it so much I wanted to share it with you.
One thing she has mentioned in the Pasta Grammar videos is to choose "Bronze cut" pasta, she mentioned once it is the type of pasta that doesn't make you fat, I have no idea why or of it is true.
She also mentions it is the starch in the water that allows the sauce to stick to the pasta, so I have better success when I don't rinse the pasta. See the face she makes at 7:15 when the Instant Pot Pasta is made! lol!
One thing she has mentioned in the Pasta Grammar videos is to choose "Bronze cut" pasta, she mentioned once it is the type of pasta that doesn't make you fat, I have no idea why or of it is true.
She also mentions it is the starch in the water that allows the sauce to stick to the pasta, so I have better success when I don't rinse the pasta. See the face she makes at 7:15 when the Instant Pot Pasta is made! lol!
It seems like it, I just don't get how...I guess I'll research it.
I've had red wines with steak/burgers and then just cheese it does bring out the flavor so I guess that'd work in cooking similarly?
I have no idea if wine/beer will be a part of my recipes. The pros are outweighed by the cons right now.
Yeah based on my gleaning I figured not washing off the starch afterward was the best bet. We almost did that with what we made because it began burning but a lot of the flavor is in the starch I've read.
I'm not sure why breaking it is so bad to her though. It's not my preference and I prefer it unbroken but it certainly is easier to eat in a hurry when it's cut up.
Imagine long spaghetti at a wedding lol.
Well...I had intended on only responding to the bottom quote. I debated about bringing up the alcohol angle. Chose not to but then it was a leftover post. It's a sore topic for me and irritating that it "can" be a big deal if not managed with self-control and discipline. I don't think my maturity is there yet if it ever will be. It could just not be for me in this life.
Not sure if there was any way to prevent Grape juice from fermenting in Jesus day, wine is different from beers, ales, and distilled products, I have heard it said it is more of a food that a alcoholic drink.
I added some red wine to a stew as per directions in the recipe, I didn't really care for it at that time, a bad wine for cooking maybe?
I got the biggest kick out of her reactions, "we make-a that for the dog".
blessings
I added some red wine to a stew as per directions in the recipe, I didn't really care for it at that time, a bad wine for cooking maybe?
I got the biggest kick out of her reactions, "we make-a that for the dog".
blessings
G
Godsgirl83
Guest
that made me laugh, and the faces and comments about instapot/pressure cooker spagehtti.
Yep, that's about the moment I stopped watching. Not because of that, but there are quite a few foods that when I eat feel like dog food somehow. Or "slops". So it brought that to mind...
It is a rather generic way to make it.
Our family tactics for cooking noodles is to throw a single noodle against the fridge. If it sticks well, its ready.
I made a lasagna once with chicken and scallops
Lasagna is labor intensive but it is a labor of love
You questioned cold potatoes? Yum if it is a salad!
Potato and pasta salads are very similar in their ingredients.
You can mix and match and experiment quite a bit
Tomato sauce dishes are often better after being re-heated
no, you did not... proof it with (so, called pictures of lasagna)I made a lasagna once with chicken and scallops
Lasagna is labor intensive but it is a labor of love
You questioned cold potatoes? Yum if it is a salad!
Potato and pasta salads are very similar in their ingredients.
You can mix and match and experiment quite a bit
Tomato sauce dishes are often better after being re-heated
