Here we are, well into the 200s on this thread, and I'm not sure what it is about. Ravioli? No. Pasta in general? No. Perhaps all things Italian? Maybe. Then here come the swedish meatballs.
Does anybody know why we're here? How 'bout making this a totally existential reflection on life in the balco age?
Mark (amerbbcards)
"All evil needs to triumph is for good men to do nothing."
Who knows how to make a good pesto sauce? I bought a jar of basil pesto from the supermarket - snotty looking stuff - and mixed in in with a vat of rotini last night. It was not flavorful at all. It may have cured me of something though.
Proud of my 16x20 autographed and framed collection - all signed in person. Not big on modern - I'm stuck in the past!
<< <i>Who knows how to make a good pesto sauce? I bought a jar of basil pesto from the supermarket - snotty looking stuff - and mixed in in with a vat of rotini last night. It was not flavorful at all. It may have cured me of something though. >>
Harry I like pesto if it's fresh - isn't it essentially olive oil, basil, pine nuts and garlic with a dash of salt and fresh pepper? and some parmegian cheese also?
I have picked it up at the supermarket in a plastic tub - put a little in a nice northern Italian cream sauce with fresh grated parmegian cheese over Ravioli - is a great appetizer or main.
Basis the inspiration provided in this thread, I have mastered the art of making baked ziti. Problem is that there is no real way of making baked ziti unless you make it in a tray that results in about twelve pounds of baked ziti. You then eat it, and your ass weighs about six pounds more than an hour ago. Looks like it too.
I admire M-Man. He's a west coast dude. Mussels, gazpacho....that's the way to do it. I'll bet he's fit and below his target weight. Me - I live on the East Coast, and our goal is to "plump up" for the impending hard winter ahead.
Proud of my 16x20 autographed and framed collection - all signed in person. Not big on modern - I'm stuck in the past!
<< <i>Basis the inspiration provided in this thread, I have mastered the art of making baked ziti. Problem is that there is no real way of making baked ziti unless you make it in a tray that results in about twelve pounds of baked ziti. You then eat it, and your ass weighs about six pounds more than an hour ago. Looks like it too.
I admire M-Man. He's a west coast dude. Mussels, gazpacho....that's the way to do it. I'll bet he's fit and below his target weight. Me - I live on the East Coast, and our goal is to "plump up" for the impending hard winter ahead. >>
I hate Mexican....spicy, beans, etc... The best I have had at Mex is Shrimp Rellano (can't post the tilde). It was shrimp served in an avocado half..with a dressing similar to thousand island. Other vegs on the side. Good stuff.
Proud of my 16x20 autographed and framed collection - all signed in person. Not big on modern - I'm stuck in the past!
Tonight: Grilled Chicken Breast with Creamy Forest Mushroom Risotto and Broccoli.
Pretty good, but not worth the 22 bucks we charge for it. (I served one for a Room Service order tonight and they made a second one by mistake. Whoops. Happy mistake for me.)
Collector since 1976. On the CU forums here since 2001.
LORD!! great to see you. I am so sorry I have neglected this thread...been too busy fighting on a couple other forums. I will not let it happen ever again!
tonite i started my diet (again) and had garden salad and grilled chicken breast.
<< <i>LORD!! great to see you. I am so sorry I have neglected this thread...been too busy fighting on a couple other forums. I will not let it happen ever again!
tonite i started my diet (again) and had garden salad and grilled chicken breast. >>
Steve How many pounds we talking about? Tell you what....if it's 20 - that's my magic number! I'll do it with you and even exchange "Ravioli" recipes!
Mike i have lost 10..........10 more to go Im at 213 down from 223...........tomorrow its gonna be 100 out and im doing the estate that should be good for a few lbs........have a game too.........hope it rains....lol
For the first time in ages, I actually had pasta this weekend (meaning other than normal spaghetti or frozen dinners).
It was a nice homemade linguini in a nice thyme, leek and basil cream sauce with 4 HUGE pan-seared scallops. It was good and halfway through the meal I thought of this silly thread.
Box of DeCicco penne pasta. My Italian frinds tell me its' the best. Cook 12 minutos, drain and rinse hot water. Put back it hot pot with 2 TBS olive oil. Add dashes of garlic, salt, pepper, basil, oregano and rosemary. Eat .
Proud of my 16x20 autographed and framed collection - all signed in person. Not big on modern - I'm stuck in the past!
I live in San Antonio in the northcentral area - it's as white bread as it comes with very few genuine "mexican style" restaurants with fast food texmex food - like Taco Cabana.
I made chicken cutlet parmegian which was ruined by not having good Italian Bread to make a sub!!!
I miss NYC! Good corned beef, good deli sandwiches, pizza, china town, little italy, Tom Carvel!!!! Real bakeries!
thanx for letting me vent! I feel better. my wife gets upset with me when I say - Oh fuck!
Comments
OK, so my head was spinning already.
Pasta of the day: egg noodles.
Collector since 1976. On the CU forums here since 2001.
Discuss.
Collector since 1976. On the CU forums here since 2001.
Does anybody know why we're here? How 'bout making this a totally existential reflection on life in the balco age?
"All evil needs to triumph is for good men to do nothing."
OBTW...I had fucilli last night for the first time ever!
<< <i>OBTW...I had fucilli last night for the first time ever! >>
I've heard they can treat that with antibiotics.
Collector since 1976. On the CU forums here since 2001.
<< <i>Who knows how to make a good pesto sauce? I bought a jar of basil pesto from the supermarket - snotty looking stuff - and mixed in in with a vat of rotini last night. It was not flavorful at all. It may have cured me of something though. >>
Harry
I like pesto if it's fresh - isn't it essentially olive oil, basil, pine nuts and garlic with a dash of salt and fresh pepper? and some parmegian cheese also?
I have picked it up at the supermarket in a plastic tub - put a little in a nice northern Italian cream sauce with fresh grated parmegian cheese over Ravioli - is a great appetizer or main.
mike
<< <i>mmmmmmmm im hungry now >>
my late-night munchies just became more severe..
<< <i>The proper mix of herbs are the key ingredient to any successful pasta dish. >>
i agree 100%..
The Lord Marwhatever would be very disturbed not finding this thread or see how we have negected her. Pass the cheese please.
"All evil needs to triumph is for good men to do nothing."
I admire M-Man. He's a west coast dude. Mussels, gazpacho....that's the way to do it. I'll bet he's fit and below his target weight. Me - I live on the East Coast, and our goal is to "plump up" for the impending hard winter ahead.
<< <i>Basis the inspiration provided in this thread, I have mastered the art of making baked ziti. Problem is that there is no real way of making baked ziti unless you make it in a tray that results in about twelve pounds of baked ziti. You then eat it, and your ass weighs about six pounds more than an hour ago. Looks like it too.
I admire M-Man. He's a west coast dude. Mussels, gazpacho....that's the way to do it. I'll bet he's fit and below his target weight. Me - I live on the East Coast, and our goal is to "plump up" for the impending hard winter ahead. >>
The pasta drivel must be kept alive at all costs.
Collector since 1976. On the CU forums here since 2001.
Croissant, pumpernickel, or rye?
Collector since 1976. On the CU forums here since 2001.
Start with plenty of shrimp, then lettuce, tomatoes, olives, capers, cucumbers
Dress with thousand island,
garnish with pickles on the side.
Served with a cold coke.
Edited to add: Okay ---- if you gotta, I'd say thick cut homebaked wheat bread with butter.
"All evil needs to triumph is for good men to do nothing."
You guys talking about samwiches?
My wife used to joke about clam sandwiches but that's a whole other subject....
"All evil needs to triumph is for good men to do nothing."
take that as you wish
Dice 'em all up, get rid of the juice, slap 'em in a soft egg bun with a beef hotdog, mustard and mayonaisse.
Say the pledge of allegiance; wash it down with a Newcastle.
"All evil needs to triumph is for good men to do nothing."
Pretty good, but not worth the 22 bucks we charge for it. (I served one for a Room Service order tonight and they made a second one by mistake. Whoops. Happy mistake for me.)
Collector since 1976. On the CU forums here since 2001.
tonite i started my diet (again) and had garden salad and grilled chicken breast.
<< <i>LORD!! great to see you. I am so sorry I have neglected this thread...been too busy fighting on a couple other forums. I will not let it happen ever again!
tonite i started my diet (again) and had garden salad and grilled chicken breast. >>
Steve
How many pounds we talking about? Tell you what....if it's 20 - that's my magic number! I'll do it with you and even exchange "Ravioli" recipes!
mike
Tonight it's Polk Flied Lice and Beef Lo Mein.
I've had a hankerin' for some Chinese food for a while.
Collector since 1976. On the CU forums here since 2001.
hello lord
R A V I O L I
olive oil
garlic diced
6 plump juicy tomatoes
sprig of silantro
some basil
lil bit of dandelion
some garden zucchini diced
water
let cook at hi simmer for 30 minutes.
let cook at low simmer 30 more
let it rest
I like my ravioli raw or graded (PSTA 8 or higher)
minibeers
1963T Dodgers in 8s
Pre-war Brooklyn 5s or higher
<< <i>I have started a new custom set called "Ravioli in Distress." It features pasta in compromising situations. My wife still thinks I have issues.
I like my ravioli raw or graded (PSTA 8 or higher)
minibeers >>
"All evil needs to triumph is for good men to do nothing."
It was a nice homemade linguini in a nice thyme, leek and basil cream sauce with 4 HUGE pan-seared scallops. It was good and halfway through the meal I thought of this silly thread.
This thread is the most thought provoking and serious of all in the CU universe.
now pass the hot pepper please.
heh...
SD
I live in San Antonio in the northcentral area - it's as white bread as it comes with very few genuine "mexican style" restaurants with fast food texmex food - like Taco Cabana.
I made chicken cutlet parmegian which was ruined by not having good Italian Bread to make a sub!!!
I miss NYC! Good corned beef, good deli sandwiches, pizza, china town, little italy, Tom Carvel!!!! Real bakeries!
thanx for letting me vent! I feel better.
my wife gets upset with me when I say - Oh fuck!
off the topic of italian food, Buger Kings "Chicken Fries" are overrated..
<< <i>off the topic of italian food, Buger Kings "Chicken Fries" are overrated.. >>
Perry
The BK's around my house went out of business.
I don't want to get started on fast food.
The best burger in my neck of the woods is Beefy's over on Hwy 281.
mike
<< <i>
The best burger in my neck of the woods is Beefy's over on Hwy 281.
mike >>
i'd probably have to say Famous Amos on San Juan Ave. around here..
DirtyHarry had to go dropping hints on the MD forum by posting a ravioli thread there.
It's ramen noodles tonight when I get home. Boring, I know. But I've always liked 'em.
Or maybe some dirty rice. There's a box of Zatarain's Dirty Rice Mix in the cupboard and some sausage and salad shrimp in the freezer. Hmm.
Collector since 1976. On the CU forums here since 2001.
I'm taking a ride to Austin - there's a deli there that is supposed to be good?
Well, ya gotta dream.