Text 35549, 68 rader
Skriven 2013-04-02 21:15:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: italian 354
===================
 JK> I think it will be fine.  So far I'm just figuring that you and Nancy
 JK> will stay here at the house, and that's fine.  I also heard from one of

I'm planning on it, as of now.

 JK> my points in Italy who said he may attend. I hope he can, it would be
 JK> great to meet Pietro. He's a reader here, but he hasn't posted here so
 JK> far.  Works for me :)  Pietro is from Milano Italy.

Potentially interesting and fun, especially the contrast
between northern (him) and southern (you).

 > Ah. I am not fond of pecorino. Is buffalo milk cheese also
 > a no-no?
 JK> That should be fine, but for Calimari and say for Ravioli and Lasangna
 JK> you want that bite that peccorino gives you.

Not I!

 JK> Ravioli or Squid made with some mild
 JK> cheese like parmesan, and some made with Peccorino.  I think once you
 JK> taste the difference, you'll agree with me.

I may be a sport and join you all for the taste, but I
truly am unfond of pecorino, never having found a situation
where I enjoyed it or in which I thought Parmesan would not
be an improvement.

 > Your sauce is similar to mine, but I use oregano and perhaps
 > thyme and bay in addition to the basil (and I am judicious
 > with the basil). For the stuffing, rice instead of breadcrumbs,
 > sausage instead of cheese.
 JK> I never have bay in the house it seems ... I guess that's because long
 JK> ago (real long ago) Ron expressed a dislike for bay leaves. I don't
 JK> think I've ever used oregano in fish sauce either.. parsely though is
 JK> good with most fish sauces.

I am also more judicious with the oregano the more delicate the
sauced ingredient is.

 JK> and basil and thyme.  One thing I've found is that for a good sauce in
 JK> general, when all else fails, add more olive oil and garlic salt :)
 JK> Never fails it seems. 

That's true, isn't it. And if it's flat, you use stronger olive oil.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Braised Onion Sauce for Pasta
 Categories: Pasta, Italian
   Servings: 6

    1/2 lb Butter
      1 tb Sugar
  1 1/2 lb Onions, peeled, sliced
    1/4 c  Madeira
           Grated cheese

  Saute onions in butter. Stir in sugar, lower heat and cook very slowly 
  1 hr.  Stir in the wine, cook briefly, and pour over 1 lb freshly
  cooked pasta. Pass the Parmesan. M imagines this might be okay, but
  where's the salt? Source unknown

MMMMM

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