On Thu, 20 May 2021 17:20:50 -0400, jmcquown >
wrote:

>On 5/20/2021 2:08 PM, US Janet wrote:
>> On Thu, 20 May 2021 12:42:45 -0400, Sheldon Martin >
>> wrote:
>>
>>> On Thu, 20 May 2021 10:26:34 -0400, Boron Elgar
>>> > wrote:
>>>
>>>> On Thu, 20 May 2021 08:42:11 -0500, Sqwertz >
>>>> wrote:
>>>>
>>>>> On Wed, 19 May 2021 22:30:02 -0400, jmcquown wrote:
>>>>>
>>>>>> Angel hair pasta added to boiling salted water. Immediately remove from
>>>>>> heat, stir, cover and and let sit for only a few minutes. Angel hair
>>>>>> pasta doesn't need much. Drain in a large strainer then add back to the
>>>>>> pan. Toss with butter and some olive oil. At this point you may add
>>>>>> any sort of herbs or spices you like. I added a few shakes of Mrs. Dash
>>>>>> Garlic and Herb seasoning blend and some dried chili flakes. Then
>>>>>> sprinkled with some grated Asiago cheese over the top. (Parmesan is my
>>>>>> usual for a pasta dish like this but I still have some Asiago and I
>>>>>> really like it.) Quite a tasty quick fix meal and enough left to take
>>>>>> for lunch tomorrow.
>>>>>
>>>>> Try pasta carbonara. It's almost as simple but a little heartier
>>>>> with egg and bacon (suitable for breakfast or lunch). Or you can add
>>>>> shrimp for a dinner. I looked at a few recipes and they're all
>>>>> defective according to how I've made it over the years. But if you
>>>>> want to get an idea, try:
>>>>>
>>>>> https://www.foodnetwork.com/recipes/...recipe-1914140
>>>>>
>>>>> -sw
>>>>
>>>> Carbonara is a family favorite. It is one of those dishes that varies
>>>> slightly in ingredients and proportions as well as prep from
>>>> restaurant to restaurant and recipe to recipe, but I love the version
>>>> I have settled on over the years.
>>>>
>>>> Although I never use garlic as the Food Network recommends, I like
>>>> onion in it., Go figure.
>>>>
>>>> This is close to mine- the NYT. At times over the years, I have gone
>>>> to the extra effort/cost of using guanciale, which is the traditional
>>>> meat.
>>>>
>>>> INGREDIENTS
>>>> Salt
>>>> 2 large eggs and 2 large yolks, room temperature
>>>> 1 ounce (about 1/3 packed cup) grated pecorino Romano, plus additional
>>>> for serving
>>>> 1 ounce (about 1/3 packed cup) grated Parmesan
>>>> Coarsely ground black pepper
>>>> 1 tablespoon olive oil
>>>> 3 ½ ounces of slab guanciale (see recipe), pancetta or bacon, sliced
>>>> into pieces about 1/4 inch thick by 1/3 inch square
>>>> 12 ounces spaghetti (about 3/4 box)
>>>
>>> I don't see the point in not using the entire pound. And I don't care
>>> much for angel hair pasta anyway so I'm not about to use a 1/4 lb of
>>> that infant's pasta for anything, could sit in the cupboard for years.
>>> I ofen use part of a pound of small pasta like orzo in spups. I think
>>> that recipe would be much better with fettacinni, but use the entire
>>> pound. I see no point in using 3 1/2 ounces of guanciale, why even
>>> measure, a handful works... anyone who really cooks has the best
>>> measures at the ends of their arms.
>>
>> A good cook would simply alter the above recipe to suit their taste.
>> Use a full pound of pasta. Use a pasta that suits you. Increase all
>> the other ingredients accordinglly.
>> Bingo, problem solved.
>> Janet US
>>
>Funny, not long ago I mentioned (in a thread about my cooking something
>else using angel hair pasta) Sheldon doesn't like angel hair pasta. He
>denied it. Now he's back to not caring for it. Pasta dishes are quite
>flexible. As you say, use a pasta that suits you. Clearly the
>carbonara recipe Boron posted calls for spaghetti, not angel hair.
>
>Jill

Ask them, theyre here. "You can stop saying that now. Thank you."
--
The real Brazzo posts with uni-berlin.de - individual.net