Text 16979, 103 rader
Skriven 2011-10-24 09:41:34 av Janis Kracht (1:261/38)
  Kommentar till text 16635 av MICHAEL LOO (1:123/140)
Ärende: rice 43
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Hi Michael,

>> So getting more fragile, are we? Sorry to hear, but I guess
>> it's inevitable for everyone past 40, or maybe 30.
>> Lol.. are you saying I'm getting old??  :) Well, my darn joints feel a
>> bit aged, I'll tell you (vbg)

> My ticker, too.

Hey, you take care of that, or else :)

>> Depends on what you grew up with.
>> Ah ok... Guess it's like eating Linguine with clam sauce as opposed to
>> eating it with spaghetti.. something I couldn't get Ron to understand
>> for a little while (bg).

> For me, linguini with fresh clams in the shell; spaghetti
> with minced clams. Either will do in a pinch.

Heh.. for me, any clam sauce with lots of extra virgin olive oil and garlic is
always better with linguine.  When I make Clams in the shell with a mix of
regular oil and butter, I like it with spaghetti though.  For that one, I use
onion slices as well (red onions are best).

> Probably. But I don't favor thicker tube pastas in any
> context - ziti, rigatoni, penne, that sort of thing,
> even though many people think that more robust sauces
> especially with cheese (ugh) belong on them. I sometimes

That is one of my son's favorites.. give the boy rigatoni, and he's in heaven.
:)  He doesn't care what's on it even.

> like thicker open pastas, such as rotini; my favorite used
> to be torroncini, made by Prince - like rotini but with a
> central rib, sort of like the tower of Pisa - but no longer
> as far as I can see made anywhere or even acknowledged on
> the Internet as having ever existed.


I found a link for those:

http://trade.mar.cx/US72302122

with a picture of them on the box.. yes, I remember them :)  My aunts in
Scranton used to make those pretty often when we'd eat there. I liked them a
lot.  We didn't get them at home too often though, for some reason mom didn't
like Prince macaroni products.  That probably had to do with Dad's taste in
macaroni haha  he was pretty demanding all in all (g).

> For long pasta, I like angel hair (cappellini, cappelli
> d'angelo) most of all, but thick sauces can require
> vermicelli or even spaghettini. I like spaghettoni
> (why are they not spaghi?) or bucatini for sparser
> sauces (direct contrast to the standard belief, which
> says the thicker the sauce, the thicker the pasta). Some
> sauces, agli'olio for example, go on any long pasta, with
> different effects with each.

I love cappelleni with agli'olio.. so does Ron.. of course he'll eat any sauce
on cappelleni.. that's what he grew up with so.. (grin)

> BEST DAMN MUSSELS YOU'LL EVER EAT
> cat: presumptuous, contest winner, shellfish, main
> serves: 4

Hehe.. I do something similar with red sauce for mussels.. we love to eat them
like this, slurping the mussels out of the shells with hot sauce :)

===Mussels Fra Diabola===
1/2 cup olive oil
4 cloves garlic, chopped
1 pound mussels
2 cups parsley, chopped
2 cups onions, chopped
1 teaspoon red pepper flakes
2 cups white wine
1 32-ounce can Italian peeled tomatoes 1 6-ounce can tomato paste
1/2 teaspoon black pepper

Heat the olive oil in large pot on medium heat.  Add garlic and saute for a
minute or so.  Add onions and cook until translucent - do not let any thing
brown.  Add the red pepper flakes, parsley and mussels and give the pot one
good stir from the bottom up.  Add the wine quickly and immediately cover the
pot.  Steam mussels for 3 minutes.  Do not over cook.  Discard any mussels that
do not open by themselves during the steaming process. Remove the mussels from
the wine sauce, and keep warm. Put the tomatoes in a blender and blend at high
speed for 2 seconds to break up the tomatoes. Add the tomatoes, the tomato
paste and the black pepper to the wine and onions and simmer for 15 minutes. 
Return the mussels to the tomato and wine sauce and cook for another 2-3
minutes, stirring often but gently. Taste for seasoning.

You may want the Diabola hotter - if so, add more red pepper flakes sparingly.
To serve the mussels, place them on a large platter one at a time with a
slotted spoon, and then spoon hot sauce over them, filling each mussel with the
hot sauce.  To eat them, encourage your guests to pick them up by the shell and
slurp down the contents - hot sauce and mussel, combined.

===
Take care,
Janis

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)