Text 15309, 163 rader
Skriven 2014-07-31 08:03:04 av Dave Drum (1:18/200.0)
     Kommentar till en text av Ruth Haffly
Ärende: Gummint Cheese
======================
Gummint Cheese

-=> Ruth Haffly wrote to Dave Drum <=-

 RH> Hi Dave,

 DD> substitute" (Egg Beaters, etc) and that is more expen$ive than real
 DD> eggs - so, unlikely to be in cheap/bargain/low-end pasta.

 RH> Fake mac--white flour, chemicals and such like. Turns to mush in hot
 RH> water, no taste to it. Whole wheat mac is the antithesis of fake mac.

I don't find the macaroni in boxed mac & cheezoid substantially worse than that
in a Barilla or Ronzoni box. My rule-of-thumb on pre-made pasta is - If the
instructions tell you to rinse it, that is a sign of the lowest quality. I do
not waste time (or treasure) on it.
 
 DD> Most "macaroni" is white or very pale yellow (from the eggs and the

 RH> The mac that goes into the boxed stuff is not a high quality type,
 RH> especially if you get the non name brand stuff.

See above. Even the generic boxed stuff in the white box with the plain black
label has proved decent enough for a quick meal - for me. YOUR mileage
obviously varies. That being said, I seldom do straight Mac & Cheese. Usually
there is some ground meat involved, or canned tuna, and often a can of cream of
mushroom soup. And I don't boil the noodles like a Southern cook boiling
vegetables - into mush.
 
 DD> off-white of the semolina) and made, essentially from white(ish)
 DD> flour. Whole-wheat pasta is pretty hard to find outside of the
 DD> specialty aisles or a specialised market. I do see the occasional WW
 DD> macaroni or buckwheat spaghetti at Hy-Vee or Schnuk's. But those are
 DD> considered "high-end" super daddy-o markets. We don't gots a Whole
 DD> Foods or Trader Joe.

 RH> I'm seeing WW pasta at a lot of mainstram grocey stores now. Even
 RH> Wal-Mart carries it, suspect Super Target does as well. Used to be, I'd
 RH> have to go to a natural foods store to get it (or places like Whole
 RH> Foods or Trader Joes) but not any more. More selection at the former
 RH> than the latter but also available in other stores now. And, at prices
 RH> comparable to the white stuff.

What I see so far, around here, is spaghetti, lasagna sheets (rarely), and
bucatini. Haven't noticed elbow macaroni, farfalle, linguini or fettuccine.
But, then, I haven't been looking for it. I don't *ever* do *China* *Mart*. And
I tend to avoid Target/Super Target as everything I might be interested in is
at maximum distance from the entrance. Schnuk's, Hy-Vee, Shop & Save, Meijer, 
County Market and ALDI are our "mainstream" stupormarkups - with ALDI bridging
the gap between warehouse, no-frills and "real" markets. Warehouse stores
include Ruler Foods (Kroger trying to sneak back into town), Sav-A-Lot and, of
course, ALDI. Still hard to beat my old, reliable, family owned/run small
supermarket - Humphrey's - for most things, especially meats and locally
sourced produce and specialty things.
 
 DD> Pasta is meant to be neutral (essentially flavourless) which is why we
 DD> put sauces, etc. on it.

 RH> WW pasta adds its own flavoring to the sauces, etc. It's not detracting
 RH> and (most brands) don't get all mushy like the white stuff does if even
 RH> slightly over cooked.

Then one would need to plan for the extra flavour component as it is then not
neutral.

 DD>       Title: Homemade Pasta w/Seafood Medley
 DD>  Categories: Pasta, Seafood, Beans, Greens
 DD>       Yield: 4 servings

 DD>     115 g  Rocket

 DD>   Sprinkle over the rocket and cook until the rocket has
 DD>   just wilted.

 RH> Looks good but I'm trying to figure out what rocket is. I guess it's
 RH> some sort of leafy green vegetable but there are a lot out there to
 RH> chose from.

 DD> In England (whence cometh the recipe I posted) Arugula is known as
 DD> "rocket". According to the WIKI "an edible annual plant, commonly
 DD> known as salad rocket, roquette, rucola, rucoli, rugula, colewort,
 DD> and, in the United States, arugula."

 RH> OK, I'll add that to my "learn something new every day" file. Thanks
 RH> for the clarification.

I learned from it as well. I knew rocket was a salad green - just not which
particular one.

 DD> This is a *very* good sauce for most any kind of pasta - I've not made
 DD> it by substituting for the red wine. I know you don't do wine, etc.
 DD> So, feel free to substitute and let us know how it went.  Bv)=

 RH> In this case, beef broth would be a good sub. Especially with the
 RH> ground meats that are in it. I usually make a marinara type sauce with
 RH> tomato paste/sauce, water, oregano, garlic, basil, pinch of salt &
 RH> black pepper. Sometimes I'll add tomatoes. Other times I'll start with
 RH> some sauteed onions, bell peppers, garlic & mushrooms, add some skinned
 RH> & cut up tomatoes plus the above spices for a fresh veggie sauce.

Or, double up on the chicken stock/broth ... or use all beef stock/broth.

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

      Title: Seafood Couscous Paella
 Categories: Pasta, Seafood, 
      Yield: 2 servings

      2 ts Extra-virgin olive oil
      1 md Onion; chopped
      1 cl Garlic; minced
    1/2 ts Dried thyme
    1/2 ts Fennel seed
    1/4 ts (ea) salt & fresh ground
           - pepper
        pn Crumbled saffron threads
      1 c  Diced tomatoes; w/juice
    1/4 c  Vegetable broth
      4 oz Bay scallops; tough muscle
           - removed
      4 oz U-50 shrimp; peeled,
           - deveined
    1/2 c  Whole-wheat couscous

  Whole-wheat couscous soaks up this savory saffron-infused
  broth.

  Heat oil in a large saucepan over medium heat. Add onion;
  cook, stirring constantly, for 3 minutes. Add garlic,
  thyme, fennel seed, salt, pepper and saffron; cook for 20
  seconds.

  Stir in tomatoes and broth. Bring to a simmer. Cover,
  reduce heat and simmer for 2 minutes.

  Increase heat to medium, stir in scallops and cook,
  stirring occasionally, for 2 minutes. Add shrimp and cook,
  stirring occasionally, for 2 minutes more. Stir in
  couscous. Cover, remove from heat and let stand for 5
  minutes; fluff.

  NUTRITION:
  Per serving: 409 Calories; 7 g Fat; 1 g Sat; 4 g Mono; 103
  mg Cholesterol; 59 g Carbohydrates; 29 g Protein; 10 g
  Fiber; 584 mg Sodium; 399 mg Potassium

  3 Carbohydrate Serving

  Exchanges: 3 starch, 3 vegetable, 3 very lean meat, 1 fat

  From EatingWell | October/November 2006

  From: http://www.eatingwell.com

  Uncle Dirty Dave's Archives

MMMMM

... Soup and fish explain half the emotions of human life. -- Sydney Smith
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