Text 19450, 115 rader
Skriven 2014-11-16 10:56:28 av Janis Kracht (1:261/38)
  Kommentar till text 19437 av MICHAEL LOO (1:123/140)
Ärende: simple pasta 288
========================
Hi Michael,

>> If I wanted something 'simple', I'd make linguine with butter and
>> parmesean. Can't go wrong there IMO.

> Simple for me is fat, garlic, hot pepper, and just maybe
> a little tomato or meat (or soy and/or oyster sauce for
> that Asian touch) to up the umami factor. Onions to kick
> things up just a notch if they are on hand.

That's more energy than I (sometimes) care to throw out there <grin> but it
sounds similiar to what I often do over here as well.   Thinking of "fat", a
slight rim of sesame oil on some asian soups is nice as well.

> Though with your bacon, onion and
>> hot pepper, I'd most likely also add 1/2 cup or so of pasta water and
>> simmer for a bit.

> I used to do the water trick until it came out that
> the more al dente a pasta is, the lower its glycemic

With al dente preparation, I still use some of the pasta water in some recipes,
don't you?

> index. And anyhow I've always liked hard pasta and
> oily sauces.

Heh.. al dente is way of life here as well.  Always has been since that's the
way it was prepared when I was a child.

Here's a really neat article about why reheating pasta is better for your
Glycemic index.

" Cooking pasta and then cooling it down changes the structure of the pasta,
turning it into something that is called "resistant starch".

It's called "resistant starch" because once pasta, potatoes or any starchy food
is cooked and cooled it becomes resistant to the normal enzymes in our gut that
break carbohydrates down and releases glucose that then causes the familiar
blood sugar surge.

... if you cook and cool pasta down then your body will treat it much more like
 fibre, creating a smaller glucose peak and helping feed the good bacteria that
 reside down in your gut. You will also absorb fewer calories, making this a
 win-win situation.
"
http://www.bbc.com/news/magazine-29629761

>> To me that wakes things up in a bad way.
>> Tastes differ.  I've never eaten a bad imported pecorino.

> Being frugal with my pills, I am careful about my
> cheeses - they have to be from cow or buffalo milk,
> aged at least a year (best many years),

I believe imported pecorino is typically aged at least 9 months.. sometimes
longer.

> and preferably
> hard hard hard (though I will tolerate a few grams of
> the nastiest washed-rind semisoft monstrosities after
> an otherwise tasteful meal).

Does sheep's milk affect you in the same way that cow's mild does, requiring
one of your pills?  Over here, parmesean is a no-no for my daughter because it
is made with cow's milk, but she can tolerate pecorino because it's made with
sheep's milk.

[...]
>  Cool in liquid and serve cold.

That recipe would probably be good for your friend's hot stinky feet, but I
still wouldn't eat them. <bg>

===Spicy Dan Dan Noodles===
8 oz. ground pork
3 tbsp. soy sauce
2 tbsp Chinese rice cooking wine
Ground white pepper
2 tbsp. oyster sauce
4 tbsp. peanut satay sauce (I use the Dynasty brand version, which can
typically be found in the Asian section of supermarkets) 1 tbsp. rice vinegar
1 cup chicken stock
1 tbsp. peanut oil
1 inch piece fresh ginger, minced
6 medium cloves garlic , minced
3/4 tsp. red pepper flakes
1 tbsp. toasted sesame oil
12 oz. dried Asian noodles
1 tbsp. Sichuan peppercorns (optional, but well worth it!)

In a large bowl, whisk oyster sauce, peanut satay sauce, vinegar, chicken
stock, and a dash of white pepper. In another bowl, mix together pork, soy
sauce, wine, and dash of white pepper. Let the pork sit and marinate.

In the meanwhile, bring water to a boil in large pot.

Heat up a skillet over high heat (needs to be large enough to hold all the
pre-mixed ingredients), and add peanut oil. Once it gets hot (about 2 minutes),
add the marinated ground pork and break it up into small pieces as it browns
using a spatula (about 5 minutes). Add ginger, garlic, hot peppers (including
Sichuan if using), and stir for 1 minute. Stir in peanut satay & chicken stock
mixture, and bring to a boil. Let sauce simmer for another 3 minutes. Add
sesame oil.

Cook the noodles, and divide them into serving bowls. Ladle sauce over it, and
enjoy!
https://plus.google.com/+DanielChen/posts/DUF9r2jUrix
===

Take care,
Janis

--- BBBS/Li6 v4.10 Dada-1
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