http://www.aglioolioepeperoncino.com...PEPERONCINO%29

or http://tinyurl.com/6xa4yne

Eleonora really knows.

Giusi wrote:

> http://www.aglioolioepeperoncino.com...PEPERONCINO%29
>
> or http://tinyurl.com/6xa4yne
>
> Eleonora really knows.

....her version: Rome has a lot of cacio e pepe recipes, almost one for every
family.
--
ViLco
Let the liquor do the thinking

"ViLco" > ha scritto nel messaggio
...
> Giusi wrote:
>
>> http://www.aglioolioepeperoncino.com...PEPERONCINO%29
>>
>> or http://tinyurl.com/6xa4yne
>>
>> Eleonora really knows.
>
> ...her version: Rome has a lot of cacio e pepe recipes, almost one for
> every family.
> --
> ViLco

But neither butter nor cream pops into the Roman head.

"Giusi" > wrote:

>
>"ViLco" > ha scritto nel messaggio
...
>> Giusi wrote:
>>
>>> http://www.aglioolioepeperoncino.com...PEPERONCINO%29
>>>
>>> or http://tinyurl.com/6xa4yne
>>>
>>> Eleonora really knows.
>>
>> ...her version: Rome has a lot of cacio e pepe recipes, almost one for
>> every family.
>> --
>> ViLco
>
>But neither butter nor cream pops into the Roman head.

My first thought is 'How sad.'<g> But then I wonder if the
difference is just cultural, or is theirs more likely made with good
fresh pasta- and a pecorino which has a flavor and consistency that we
can't get in the states. [or am I just a butter-whore?]

What do you think?

Jim

"Jim Elbrecht" > ha scritto nel messaggio

> "Giusi" > wrote:
>
>>
>>"ViLco" > ha scritto nel messaggio
...
>>> Giusi wrote:

>>> ...her version: Rome has a lot of cacio e pepe recipes, almost one for
>>> >>> every family.
>>> --
>>> ViLco
>>
>>But neither butter nor cream pops into the Roman head.
>
> My first thought is 'How sad.'<g> But then I wonder if the
> difference is just cultural, or is theirs more likely made with good
> fresh pasta- and a pecorino which has a flavor and consistency that we
> can't get in the states. [or am I just a butter-whore?]
>
> What do you think?

Mostly geographical, IMO. Rome is the south, butter lies mostly to the
north. It's not necessary any more, but a regional culture roots in what
was real for a long time.

And the Pecorino is lots better usually here.

And you're a butter whore. I could smell it on you when you came in.

"Jim Elbrecht" > wrote in message

> "Giusi" > wrote:
>>
>>But neither butter nor cream pops into the Roman head.

> My first thought is 'How sad.'<g> But then I wonder if the
> difference is just cultural, or is theirs more likely made with good
> fresh pasta- and a pecorino which has a flavor and consistency that we
> can't get in the states. [or am I just a butter-whore?]

Yes, you are. Welcome to the club.

Felice

Giusi wrote:

>>> or http://tinyurl.com/6xa4yne
>>>
>>> Eleonora really knows.

>> ...her version: Rome has a lot of cacio e pepe recipes, almost one
>> for every family.

> But neither butter nor cream pops into the Roman head.

Butter does: here's a roman lady, and an old & cooking one at that, swearing
by butter in cacio e pepe. And she's not alone:
http://www.mangiarebene.com/ricette/...i_IDa_2307.htm
--
ViLco
Let the liquor do the thinking

On May 4, 5:26*am, "Giusi" > wrote:

...

> But neither butter nor cream pops into the Roman head.

Can you make fettuccine alfredo without cream?

jerry
--
Engineering is the art of making what you want from things you can get.

On 2011-05-04, ViLco > wrote:

> ...her version: Rome has a lot of cacio e pepe recipes, almost one for every
> family.

How many variations on a pasta with cheese can there be?


nb

On May 4, 10:18*am, notbob > wrote:
> On 2011-05-04, ViLco > wrote:
>
> > ...her version: Rome has a lot of cacio e pepe recipes, almost one for every
> > family.
>
> How many variations on a pasta with cheese can there be?

If you're nice, I'll pass on my mother's recipe. "Don't leave home
without it."

Jerry
--
Engineering is the art of making what you want from things you can
get.

"notbob" > wrote in message

> On 2011-05-04, ViLco > wrote:
>
>> ...her version: Rome has a lot of cacio e pepe recipes, almost one
>> for every family.
>
> How many variations on a pasta with cheese can there be?

How many pastas are there and how many cheeses?

Felice

On 2011-05-04, Felice > wrote:

> How many pastas are there and how many cheeses?

I meant for that cheese and that pasta. C'mon. You don't make
lasagne with macaroni.

nb

notbob wrote:

>> ...her version: Rome has a lot of cacio e pepe recipes, almost one
>> for every family.

> How many variations on a pasta with cheese can there be?

Lots! People swap one cheese for another, use two instead of one, add butter
once or twice, change the amount of butter or cheese or cheeses, the
pasta...
--
ViLco
Let the liquor do the thinking

On 2011-05-04, ViLco > wrote:

> Lots! People swap one cheese for another, use two instead of one, add butter
> once or twice, change the amount of butter or cheese or cheeses, the
> pasta...

I probably coulda worded it better.

How many variations can you make with fresh tonarelli all'uovo and
fresh Pecorino Romano. Cheese and pasta and pasta and cheese.

nb

notbob wrote:

>> Lots! People swap one cheese for another, use two instead of one,
>> add butter once or twice, change the amount of butter or cheese or
>> cheeses, the pasta...

> I probably coulda worded it better.
>
> How many variations can you make with fresh tonarelli all'uovo and
> fresh Pecorino Romano. Cheese and pasta and pasta and cheese.

And butter
--
ViLco
Let the liquor do the thinking

On Wed, 4 May 2011 16:45:58 +0200, "ViLco" > wrote:

> notbob wrote:
>
> >> ...her version: Rome has a lot of cacio e pepe recipes, almost one
> >> for every family.
>
> > How many variations on a pasta with cheese can there be?
>
> Lots! People swap one cheese for another, use two instead of one, add butter
> once or twice, change the amount of butter or cheese or cheeses, the
> pasta...

So what I do isn't "wrong" after all.


--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
sf > wrote:

> On Wed, 4 May 2011 16:45:58 +0200, "ViLco" > wrote:
>
> > notbob wrote:
> >
> > >> ...her version: Rome has a lot of cacio e pepe recipes, almost one
> > >> for every family.
> >
> > > How many variations on a pasta with cheese can there be?
> >
> > Lots! People swap one cheese for another, use two instead of one, add
> > butter
> > once or twice, change the amount of butter or cheese or cheeses, the
> > pasta...
>
> So what I do isn't "wrong" after all.

If you cook it, and like it, it can't be "wrong". But you do have to be
careful not to call it something that will confuse people -- using a
name usually associated with some other, possibly similar, dish, for
example.

Isaac

sf wrote:

>> Lots! People swap one cheese for another, use two instead of one,
>> add butter once or twice, change the amount of butter or cheese or
>> cheeses, the pasta...

> So what I do isn't "wrong" after all.

Exactly. I have done lots of pasta butter and cheese, and sometimes cacio e
pepe and only once I did alfredo, I cook as I feel...
--
ViLco
Let the liquor do the thinking

On 4 May 2011 14:18:44 GMT, notbob > wrote:

>On 2011-05-04, ViLco > wrote:
>
>> ...her version: Rome has a lot of cacio e pepe recipes, almost one for every
>> family.
>
>How many variations on a pasta with cheese can there be?

I think that would be;
(pasta types)*(Cheese types)* [infinity- since we can adjust amounts
and use combinations]*2 [representing with butter or without]*infinity
- for the amount of butter to use*2 [representing with or without
pepper . . . . and so on. It is a big number.

Jim

notbob wrote:
> ViLco > wrote:
>
>> ...her version: Rome has a lot of cacio e pepe recipes, almost one for every
>> family.
>
> How many variations on a pasta with cheese can there be?

There do seem to be people who think angle hair pasta versus bowtie
pasta counts as variety. At least there are pastas made from other
materials and plenty of variation in types of cheese.

Quinoa eblow pasta with cream cheese and garlic.

Doug Freyburger > wrote:

>notbob wrote:
>> ViLco > wrote:
>>
>>> ...her version: Rome has a lot of cacio e pepe recipes, almost one for every
>>> family.
>>
>> How many variations on a pasta with cheese can there be?
>
>There do seem to be people who think angle hair pasta versus bowtie
>pasta counts as variety.

Count me in that camp. The shape of the pasta affects the ratio of
pasta to sauce as well as the mouth feel. [and I'm not that visual--
but there is *that*, too.]

I'll even go so far as to say the difference between angel hair and
fine spaghetti will make a huge difference in the finished product.

Jim

Jim Elbrecht wrote:

>> There do seem to be people who think angle hair pasta versus bowtie
>> pasta counts as variety.

> Count me in that camp. The shape of the pasta affects the ratio of
> pasta to sauce as well as the mouth feel. [and I'm not that visual--
> but there is *that*, too.]

And a big lot of difference! Try ragù on a dish of orecchiette and then try
it on a dish of green tagliatelle, two different planets.
--
ViLco
Let the liquor do the thinking

"Giusi" > wrote in message

> http://www.aglioolioepeperoncino.com...PEPERONCINO%29
>
> or http://tinyurl.com/6xa4yne
>
> Eleonora really knows.

A true purist, Eleanora is. And that photo! This will be on my dinner table
quite soon, Thanks.

Felice

"Felice" > ha scritto nel messaggio
> "Giusi" > wrote in message

http://www.aglioolioepeperoncino.com...PEPERONCINO%29
>>
>> or http://tinyurl.com/6xa4yne
>>
>> Eleonora really knows.
>
> A true purist, Eleanora is. And that photo! This will be on my dinner
> table quite soon, Thanks.

Remember, Felice, she recmmends it for after sex.

"Giusi" > wrote in message

> "Felice" > ha scritto nel messaggio
>> "Giusi" > wrote in message
>
> http://www.aglioolioepeperoncino.com...PEPERONCINO%29
>>>
>>> or http://tinyurl.com/6xa4yne
>>>
>>> Eleonora really knows.
>>
>> A true purist, Eleanora is. And that photo! This will be on my dinner
>> table quite soon, Thanks.
>
> Remember, Felice, she recmmends it for after sex.

It replaces cigarettes?

Felice

On Wed, 4 May 2011 12:22:54 -0400, "Felice" >
wrote:

> "Giusi" > wrote in message
>
> > "Felice" > ha scritto nel messaggio
> >> "Giusi" > wrote in message
> >
> > http://www.aglioolioepeperoncino.com...PEPERONCINO%29
> >>>
> >>> or http://tinyurl.com/6xa4yne
> >>>
> >>> Eleonora really knows.
> >>
> >> A true purist, Eleanora is. And that photo! This will be on my dinner
> >> table quite soon, Thanks.
> >
> > Remember, Felice, she recmmends it for after sex.
>
> It replaces cigarettes?
>
> Felice
>
>
That would work for me!

--
I love cooking with wine.
Sometimes I even put it in the food.

"Felice" > ha scritto nel messaggio

> It replaces cigarettes?

I no longer smoke but nothing will ever replace cigarettes.