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A decent recipe on the internet (pinch yourself)
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A decent recipe on the internet (pinch yourself)
On Saturday, April 9, 2016 at 10:40:13 AM UTC-5, MisterDiddyWahDiddy wrote:
> http://www.pbs.org/food/fresh-tastes...cacio-e-pepe/? > > --Bryan Yep! Simple is best! I invented my own Mushroom and Cashews Linguini by basically following that same paradigm! I wash and slice a pile of fresh mushrooms in EVOO (pepper and garlic granules seasoned), then pile some cashews on it while the linguini cooks. Drain the linguini when cooled, toss with about a TBS of butter, then season with black pepper, some red pepper flakes and dried basil, toss slightly them put the mushroom cashew mix on it, toss slightly and grate a bunch of Parm Reggiano on it, toss slightly and EAT! :-) YUM!!! John Kuthe... |
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A decent recipe on the internet (pinch yourself)
On Sat, 9 Apr 2016 08:40:09 -0700 (PDT), MisterDiddyWahDiddy
> wrote: >http://www.pbs.org/food/fresh-tastes...cacio-e-pepe/? PBS is Temporarily Unavailable We're sorry, PBS.org is currently experiencing connectivity issues. Please check back later, we will be up and running again as soon as possible. |
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A decent recipe on the internet (pinch yourself)
On 4/9/2016 1:29 PM, John Kuthe wrote:
> On Saturday, April 9, 2016 at 10:40:13 AM UTC-5, MisterDiddyWahDiddy wrote: >> http://www.pbs.org/food/fresh-tastes...cacio-e-pepe/? >> >> --Bryan > > Yep! Simple is best! > > I invented my own Mushroom and Cashews Linguini by basically following that same paradigm! I wash and slice a > pile of fresh mushrooms in EVOO (pepper and garlic granules seasoned), then pile some cashews on it while the > linguini cooks. Drain the linguini when cooled, toss with about a TBS of butter, then season with black pepper, > some red pepper flakes and dried basil, toss slightly them put the mushroom cashew mix on it, toss slightly and > grate a bunch of Parm Reggiano on it, toss slightly and EAT! :-) YUM!!! > > John Kuthe... > I have to say, that sounds quite tasty! But why not use fresh basil? |
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A decent recipe on the internet (pinch yourself)
On 4/9/2016 1:33 PM, Je�us wrote:
> We're sorry, PBS.org is currently experiencing connectivity issues. **** off, eh shrimpy! |
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A decent recipe on the internet (pinch yourself)
On Saturday, April 9, 2016 at 2:57:33 PM UTC-5, carnal asada wrote:
> On 4/9/2016 1:29 PM, John Kuthe wrote: > > On Saturday, April 9, 2016 at 10:40:13 AM UTC-5, MisterDiddyWahDiddy wrote: > >> http://www.pbs.org/food/fresh-tastes...cacio-e-pepe/? > >> > >> --Bryan > > > > Yep! Simple is best! > > > > I invented my own Mushroom and Cashews Linguini by basically following that same paradigm! I wash and slice a > > pile of fresh mushrooms in EVOO (pepper and garlic granules seasoned), then pile some cashews on it while the > > linguini cooks. Drain the linguini when cooled, toss with about a TBS of > butter, then season with black pepper, > > some red pepper flakes and dried basil, toss slightly them put the mushroom cashew mix on it, toss slightly and > > grate a bunch of Parm Reggiano on it, toss slightly and EAT! :-) YUM!!! > > > > John Kuthe... > > > > I have to say, that sounds quite tasty! > > But why not use fresh basil? We don't have basil yet, but the rosemary is coming back nicely, and the parsley and oregano are going nuts--WAY more than we could possibly use. --Bryan |
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A decent recipe on the internet (pinch yourself)
On 4/9/2016 2:04 PM, MisterDiddyWahDiddy wrote:
>>> I invented my own Mushroom and Cashews Linguini by basically following that same paradigm! I wash and slice a >>> pile of fresh mushrooms in EVOO (pepper and garlic granules seasoned), then pile some cashews on it while the >>> linguini cooks. Drain the linguini when cooled, toss with about a TBS of >> butter, then season with black pepper, >>> some red pepper flakes and dried basil, toss slightly them put the mushroom cashew mix on it, toss slightly and >>> grate a bunch of Parm Reggiano on it, toss slightly and EAT! :-) YUM!!! >>> >>> John Kuthe... >>> >> >> I have to say, that sounds quite tasty! >> >> But why not use fresh basil? > > We don't have basil yet, What??? It's greenhouse grown you know. > but the rosemary is coming back nicely, and the > parsley and oregano are going nuts--WAY more than we could possibly use. > > --Bryan Ah, you mean your own garden? Buy some at the store, live dangerously! |
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A decent recipe on the internet (pinch yourself)
On Saturday, April 9, 2016 at 2:57:33 PM UTC-5, carnal asada wrote:
> On 4/9/2016 1:29 PM, John Kuthe wrote: > > On Saturday, April 9, 2016 at 10:40:13 AM UTC-5, MisterDiddyWahDiddy wrote: > >> http://www.pbs.org/food/fresh-tastes...cacio-e-pepe/? > >> > >> --Bryan > > > > Yep! Simple is best! > > > > I invented my own Mushroom and Cashews Linguini by basically following that same paradigm! I wash and slice a > > pile of fresh mushrooms in EVOO (pepper and garlic granules seasoned), then pile some cashews on it while the > > linguini cooks. Drain the linguini when cooled, toss with about a TBS of > butter, then season with black pepper, > > some red pepper flakes and dried basil, toss slightly them put the mushroom cashew mix on it, toss slightly and > > grate a bunch of Parm Reggiano on it, toss slightly and EAT! :-) YUM!!! > > > > John Kuthe... > > > > I have to say, that sounds quite tasty! > > But why not use fresh basil? I will when I have some. Haven't planted yet. John Kuthe... |
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A decent recipe on the internet (pinch yourself)
On 4/10/2016 10:51 AM, John Kuthe wrote:
>> I have to say, that sounds quite tasty! >> >> But why not use fresh basil? > > I will when I have some. Haven't planted yet. > > John Kuthe... > Store. Hydroponic grown. Soon. |
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