Text 5331, 104 rader
Skriven 2010-12-28 06:29:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Nancy Backus
Ärende: Pasta
=============
-=> Nancy Backus wrote to Dave Drum <=-

 DD> Odd thing - the only copy of this message I have seen is the one here
 DD> at Sean's. I didn't get it in my packet from Holodeck, although you
 DD> posted it there. And I didn't see it in the packets from Doc's or
 DD> FidoTel. Go figger. Anyway ....

 NB> I've noticed that it takes a little longer for messages from Holodeck
 NB> to get to Doc's or Fidotel than to Sean's... they showed up in my next
 NB> day's packets from the two former.  The reason you don't see them from
 NB> Holodeck is that we are posting from different halves of the board, and
 NB> messages from the Sync side don't show up on the Telegard side, and
 NB> vice versa.  That's why I usually end up answering you from somewhere
 NB> else, like Sean's board.  And why you won't see this in your Holodeck
 NB> packet...

And I never did see the post in question at either Doc's (which is currently
dark) or FidoTel.
 
 DD> The point I was making is that it is hard to screw up pasta making -
 DD> even for a manufacturer who is sometimes looking to cut corners and
 DD> lessen costs of manufacture. I mean, flour, oil, water and a bit of
 DD> salt is hard to flub, one would think.

 NB> I understand that different flours act and work differently, including
 NB> in pasta making.  So the grade of flour could have a detrimental (or
 NB> helpful, perhaps, even) effect on the final product.  There may also be
 NB> aspects of the process itself where corners could be cut that shouldn't
 NB> be, that would likewise have an effect...   I'm also thinking that
 NB> proportions might make a difference, too...

It's still *HARD* to screw it up.  Bv)=
 
 DD> I've only made pasta a couple times. Just to prove I could do it and
 DD> to see what all the fuss was about. HUMPF! I buy my pasta at the store,
 DD> like nearly everyone else. Mostly because it is as good as I can make
 DD> and just a whole lot less fuss.

 NB> The whole lot less fuss has a major impact on my choices nowadays...
 NB> especially if there isn't a lot of difference in quality.  :)

 NB> Egg Noodles
 DD> This recipe, which I learned from my Grandmother, expands
 DD> or contracts as needed. The general rule of thumb is one
 DD> large or jumbo egg for each serving/person and as much
 DD> flour as can be worked into the beaten egg. Salt is up to
 DD> each individual maker - I use a generous pinch, others
 DD> may use more. But, you need some salt.

 NB> That makes it seem right easy...  :)   I tend to scant salt in my
 NB> cooking, but I can see where a least a decent bit might be needed here
 NB> to meld the flavor...  :)

Sort of depends on what I am using the noodles in. My chicken & noodles or
chicken soup tends to be saltier than, say, beef and noodles or similar.

 NB> ... Women do come with instructions; ask them.

Snagged ... but, as a caveat, there is no mute button or "Off" switch.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Noodles w/Poppy Seed & Raisins
 Categories: Pasta, Fruits, Citrus
      Yield: 6 servings

      6 c  Water; boiling
      1 ts Salt
      3 c  Egg noodles
      2 tb Butter; melted
     12 oz Poppy seed cake and pastry
           - filling
      1 ts Vanilla extract
      1 ts Lemon juice
  1 1/2 ts Lemon peel; grated
    1/3 c  Raisins
 
  Combine boiling water and salt in a large saucepan.
  Add noodles and cook until tender, then drain and cool.
  
  Toss noodles with butter in the saucepan.

  Combine poppy-seed filling with vanilla extract,
  lemon juice and lemon peel, and raisins. Add to
  noodles and mix well. Cook just until heated through.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM
 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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