I was given a package of Contadina "fresh" angel-hair pasta. Long story
short, the foreign guy at the store stocked about 6 packages of it on the
shelf along with the dried pasta because he didn't (or couldn't) read that
it said "must be refrigerated or frozen". His boss is also foreign but is
very literate; he was educated in England. Luckily they'd stored the rest
of the pasta in the back cooler. To thank me for pointing out the problem,
he gave me a free package pound of the (good) pasta which promptly went into
my freezer.

So tonight I'm making angel hair pasta with crab meat and baby shrimp (both
from cans) in a basil cream sauce. Not exactly a pesto since I have no pine
nuts or any other kind of nut (other than myself) in the house. I only have
dried oregano but I do have fresh parsley and garlic.

I'll drizzle in olive oil to get the basil, parsley and garlic in the food
processor to the desired texture. Then it goes into a pan with some cream
(again to the desired texture). I'll heat this up gently and add the
drained crab meat and shrimp and stir it all into the drained pasta. I do
have fresh Parmesan which I will grate over the top. I'll garnish with
fresh slices of lemon and fresh parsley. Might add a splash of the lemon to
the mixture before I stir it all together... depends on the way it tastes.
Oh, and pepper, of course.

At least I *hope* I can do this. Thunderstorms are moving in and for all I
know at this point I'll be eating cold canned beans for dinner. <G>

Jill
--
I used to have a handle on life...but it broke off.

"jmcquown" > wrote in
:

> At least I *hope* I can do this. Thunderstorms are moving in and for
> all I know at this point I'll be eating cold canned beans for dinner.
> <G>

That sounds delicious. It's great that you improvise so well. I can't.
Anyway, maybe add a splash of wine to your sauce?

Put out the fine china, get the candlabras out and the good flatware and
have a great candlelight dinner!

I'm having a whole roast chicken using the giant corn-cobb holders
method. [sigh]



Andy

--
"Ladies and gentlemen, The Beatles!"
- Ed Sullivan (1964)

Andy wrote:
> "jmcquown" > wrote in
> :
>
>> At least I *hope* I can do this. Thunderstorms are moving in and for
>> all I know at this point I'll be eating cold canned beans for dinner.
>> <G>
>
> That sounds delicious. It's great that you improvise so well. I can't.

I've had almost 30 years to learn how to improvise

> Anyway, maybe add a splash of wine to your sauce?
>
I would if I had some... darn, I knew I should have bought some wine! But
then I'd have drunk most of it, except for that cup or two, and then dinner
would be put off until tomorrow, electricity or not. <G>

It just occurred to me I could add some broccoli florets (from frozen) too,
and I even have some carrots (fresh) I could grate and saute with the
broccoli and add to the pot. I'm not a huge fan of carrots but they do add
colour and if they aren't in big chunks I don't mind them.

> Put out the fine china, get the candlabras out and the good flatware
> and have a great candlelight dinner!
>
EEEK! Then I'd have to hand-wash the china! What are you, some kinda nut?!
(teasing)

> I'm having a whole roast chicken using the giant corn-cobb holders
> method. [sigh]
>
>
> Andy

You mean a rotisserie? I don't have one of those. But oven-roasted chicken
is one of the few ways I like it.

Jill

"jmcquown" > wrote in
:

> You mean a rotisserie? I don't have one of those. But oven-roasted
> chicken is one of the few ways I like it.
>

Actually, Jill, it was a stretch of my imagination. A roasted chicken
with a giant corn cobb holder in the neck and the butt and me eating it
like a cobb of corn. Sorry if I caused you any lapse of rationale!

Andy

--
"Ladies and gentlemen, The Beatles!"
- Ed Sullivan (1964)

In article >, "jmcquown"
> wrote:
(snip)

> So tonight I'm making angel hair pasta with crab meat and baby shrimp

> Jill

It all sounds quite wonderful!
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton

In article >,
Melba's Jammin' > wrote:

> In article >, "jmcquown"
> > wrote:
> (snip)
>
> > So tonight I'm making angel hair pasta with crab meat and baby shrimp
>
> > Jill
>
> It all sounds quite wonderful!

So, how was it?
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton

Melba's Jammin' wrote:
> In article >,
> Melba's Jammin' > wrote:
>
>> In article >, "jmcquown"
>> > wrote:
>> (snip)
>>
>>> So tonight I'm making angel hair pasta with crab meat and baby
>>> shrimp
>>
>>> Jill
>>
>> It all sounds quite wonderful!
>
> So, how was it?

Delicious! I sauteed frozen broccoli florets and grated carrot in a tiny
bit of olive oil and added it to the pasta sauce. I'll definitely be doing
this again

Jill

"jmcquown" > wrote in message
...
>I was given a package of Contadina "fresh" angel-hair pasta. Long story
> short, the foreign guy at the store stocked about 6 packages of it on the
> shelf along with the dried pasta because he didn't (or couldn't) read that
> it said "must be refrigerated or frozen". His boss is also foreign but is
> very literate; he was educated in England. Luckily they'd stored the rest
> of the pasta in the back cooler. To thank me for pointing out the problem,
> he gave me a free package pound of the (good) pasta which promptly went into
> my freezer.
>
> So tonight I'm making angel hair pasta with crab meat and baby shrimp (both
> from cans) in a basil cream sauce. Not exactly a pesto since I have no pine
> nuts or any other kind of nut (other than myself) in the house. I only have
> dried oregano but I do have fresh parsley and garlic.
>
> I'll drizzle in olive oil to get the basil, parsley and garlic in the food
> processor to the desired texture. Then it goes into a pan with some cream
> (again to the desired texture). I'll heat this up gently and add the
> drained crab meat and shrimp and stir it all into the drained pasta. I do
> have fresh Parmesan which I will grate over the top. I'll garnish with
> fresh slices of lemon and fresh parsley. Might add a splash of the lemon to
> the mixture before I stir it all together... depends on the way it tastes.
> Oh, and pepper, of course.
>
> At least I *hope* I can do this. Thunderstorms are moving in and for all I
> know at this point I'll be eating cold canned beans for dinner. <G>
>
> Jill
> --
> I used to have a handle on life...but it broke off.


If it ain't too late hold the cheese. It can very easily overpower the
shellfish.

Dimitri

(piggy-backing)
> "jmcquown" > wrote in message
> ...
>> I was given a package of Contadina "fresh" angel-hair pasta. Long
>> story short, the foreign guy at the store stocked about 6 packages
>> of it on the shelf along with the dried pasta because he didn't (or
>> couldn't) read that it said "must be refrigerated or frozen". His
>> boss is also foreign but is very literate; he was educated in
>> England.

Your prejudices are showing again...

--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

"[America] is filled with people who decided not to live in Europe. We
had people who really wanted to live in Europe, but didn't have the
energy to go back. We call them Canadians." ---Grover Norquist in
Newsweek, November 22, 2004

Rona Y. wrote:
> (piggy-backing)
>> "jmcquown" > wrote in message
>> ...
>>> I was given a package of Contadina "fresh" angel-hair pasta. Long
>>> story short, the foreign guy at the store stocked about 6 packages
>>> of it on the shelf along with the dried pasta because he didn't (or
>>> couldn't) read that it said "must be refrigerated or frozen". His
>>> boss is also foreign but is very literate; he was educated in
>>> England.
>
> Your prejudices are showing again...

Not prejudice, simply a statement of fact. If you talked to this man (Ali)
you'd see for yourself he barely speaks/reads English. I pointed out to him
it needed to be refrigerated. The next day it was still on the shelf.
That's when I told his more literate boss (Abdul) the same thing. He read
the package and promptly removed the (by then dried out and unsaleable)
pasta from the shelf and gave me a free package from the cooler as a thank
you.

Would it have been better for me to ignore it and let them lose an entire
case of the stuff because Ali can't read English? Better to leave them
wondering if they shouldn't stock it because no one would buy it in that
condition?

If that's prejudice then I should have kept my mouth shut and let them lose
a bunch of money. Maybe if I behaved that way I could single-handedly run
them out of business by letting their products rot on the shelves. Yeah,
that's the ticket.

You truly have no clue about me and I'll thank you to avoid slapping labels
on me.

Jill

"jmcquown" > said:

>Rona Y. wrote:
>> (piggy-backing)
>>> "jmcquown" > wrote in message
>>> ...
>>>> I was given a package of Contadina "fresh" angel-hair pasta. Long
>>>> story short, the foreign guy at the store stocked about 6 packages
>>>> of it on the shelf along with the dried pasta because he didn't (or
>>>> couldn't) read that it said "must be refrigerated or frozen". His
>>>> boss is also foreign but is very literate; he was educated in
>>>> England.
>>
>> Your prejudices are showing again...
>
>Not prejudice, simply a statement of fact.

I think Jill's biggest crime is including too much information when she
posts. I told her so in e-mail, and I think she's taking it to heart. I
know her pretty well. I think she's more detail-oriented than prejudiced.
She shops at that store several times a week. I don't think she'd do that
if she had a problem with the people who work there.

Just my 50 cents.
Carol

Damsel wrote:
> "jmcquown" > said:
>
>> Rona Y. wrote:
>>> (piggy-backing)
>>>> "jmcquown" > wrote in message
>>>> ...
>>>>> I was given a package of Contadina "fresh" angel-hair pasta. Long
>>>>> story short, the foreign guy at the store stocked about 6 packages
>>>>> of it on the shelf along with the dried pasta because he didn't
>>>>> (or couldn't) read that it said "must be refrigerated or frozen".
>>>>> His boss is also foreign but is very literate; he was educated in
>>>>> England.
>>>
>>> Your prejudices are showing again...
>>
>> Not prejudice, simply a statement of fact.
>
> I think Jill's biggest crime is including too much information when
> she posts. I told her so in e-mail, and I think she's taking it to
> heart. I know her pretty well. I think she's more detail-oriented
> than prejudiced. She shops at that store several times a week. I
> don't think she'd do that if she had a problem with the people who
> work there.
>
> Just my 50 cents.
> Carol

Exactly. Not to mention, I took them dinner (Minestrone) last week because
if you work from 3-midnight, when do you get a chance to eat? And the
Minestrone did not include Italian sausage because I'm sensitive to the fact
these guys (who are from Yemen) don't eat pork. They are very nice people.

Jill

Damsel wrote:

>
> I think Jill's biggest crime is including too much information when
> she posts. I told her so in e-mail, and I think she's taking it to
> heart. I know her pretty well. I think she's more detail-oriented
> than prejudiced. She shops at that store several times a week. I
> don't think she'd do that if she had a problem with the people who
> work there.
>
> Just my 50 cents.
> Carol

That ranks right up there with "I'm not prejudiced...some of my best friends
are (fill in the ethnicity here)." Which, by the way, is quite similar to
an argument she has made before.

It isn't that she mentioned the people were "foreign born" (which in itself
is a contentious phrase) that shows her prejudices, it's the implication
that because he was foreign born, he couldn't read or understand that the
pasta should have been refrigerated or frozen (and was therefore
stupid--implied, not stated by the tone of the post--she's so lucky to get
free pasta because some dumbass foreigner couldn't read). That and the
implication that the foreign-born boss is literate *because* he was educated
in England (why mention the latter were it not important?). I know many
North American born people of European descent who are illiterate or not
very competent readers. Should the pasta have been shelved by one of them,
would Jill have mentioned the staff member was "American-born" or even
Caucasian? Or that the person might not have been literate?

There are some stories where ethnicity *is* important. For example, when
the Filipino salesman tried to sell some kind of furniture cleaner to a
business. He kept asking them to "look at my penis." Since certain groups
of Filipinos pronounce "f" as "p" and the "sh" sound as "s", and short "i"
as long "i", by knowing that he was Filipino, you can understand what he
was really saying. In that case, that he was not a native speaker of
English is essential to the story. In Jill's case, this is not so.

FWIW, I think everyone has prejudices--*everyone* (and if I say someone has
prejudices, it does not mean I think they're racist). It's what you do with
those prejudices that matters. Do you pretend they don't exist and continue
making statements that offend people (because you're too
obtuse/insensitive/self-centered to notice your remarks are offensive)? Or
do you recognize them, accept them and do your best to conquer or control
them? Most people seem to fall into the first category (or the third
category, where you openly recognize your prejudices and thrive on them) and
IMO, Jill is most definitely in that first category. Note that this is not
the first time Jill has made an offensive ethnically-biased statement on
this ng. It's not that she's detail-oriented, it's that she's ignorant of
her own prejudices.

If anyone is interested, Milton Bennett's works on intercultural competence
are excellent reads--particularly his model of intercultural senstivity (he
has six stages, as opposed to my simplistic three categories--I'm much more
judgmental than he).

rona
--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

"[America] is filled with people who decided not to live in Europe. We
had people who really wanted to live in Europe, but didn't have the
energy to go back. We call them Canadians." ---Grover Norquist in
Newsweek, November 22, 2004

Dimitri wrote:
> "jmcquown" > wrote in message
> ...
>> So tonight I'm making angel hair pasta with crab meat and baby
>> shrimp (both from cans) in a basil cream sauce. Not exactly a pesto
>> since I have no pine nuts or any other kind of nut (other than
>> myself) in the house. I only have dried oregano but I do have fresh
>> parsley and garlic.
>>
>> I'll drizzle in olive oil to get the basil, parsley and garlic in
>> the food processor to the desired texture. Then it goes into a pan
>> with some cream (again to the desired texture). I'll heat this up
>> gently and add the drained crab meat and shrimp and stir it all into
>> the drained pasta. I do have fresh Parmesan which I will grate over
>> the top. I'll garnish with fresh slices of lemon and fresh parsley.
>> Might add a splash of the lemon to the mixture before I stir it all
>> together... depends on the way it tastes. Oh, and pepper, of course.
>>
>> Jill
>> --
>> I used to have a handle on life...but it broke off.
>
>
> If it ain't too late hold the cheese. It can very easily overpower the
> shellfish.
>
> Dimitri

It didn't I also added grated lemon zest, sauteed broccoli and carrot to
add colour to the dish. It's delicious! I'll do this again.

Jill

"jmcquown" > wrote in message
.. .
> Dimitri wrote:
>> "jmcquown" > wrote in message
>> ...
>>> So tonight I'm making angel hair pasta with crab meat and baby
>>> shrimp (both from cans) in a basil cream sauce. Not exactly a pesto
>>> since I have no pine nuts or any other kind of nut (other than
>>> myself) in the house. I only have dried oregano but I do have fresh
>>> parsley and garlic.
>>>
>>> I'll drizzle in olive oil to get the basil, parsley and garlic in
>>> the food processor to the desired texture. Then it goes into a pan
>>> with some cream (again to the desired texture). I'll heat this up
>>> gently and add the drained crab meat and shrimp and stir it all into
>>> the drained pasta. I do have fresh Parmesan which I will grate over
>>> the top. I'll garnish with fresh slices of lemon and fresh parsley.
>>> Might add a splash of the lemon to the mixture before I stir it all
>>> together... depends on the way it tastes. Oh, and pepper, of course.
>>>
>>> Jill
>>> --
>>> I used to have a handle on life...but it broke off.
>>
>>
>> If it ain't too late hold the cheese. It can very easily overpower the
>> shellfish.
>>
>> Dimitri
>
> It didn't I also added grated lemon zest, sauteed broccoli and carrot
> to
> add colour to the dish. It's delicious! I'll do this again.
>
> Jill

I agree about cheese and shellfish, there is something about it that you
think it probably goes together in a mixed oven-casserole-type dish, but
fish and cheese never seems to agree with me.
Dee

Dee Randall wrote:
> "jmcquown" > wrote in message
> .. .
>> Dimitri wrote:
>>> "jmcquown" > wrote in message
>>> ...
>>>> So tonight I'm making angel hair pasta with crab meat and baby
>>>> shrimp (both from cans) in a basil cream sauce.
I do have fresh Parmesan which I will
>>>> grate over the top.
>>>>
>>>> Jill
>>>> --
>>> If it ain't too late hold the cheese. It can very easily overpower
>>> the shellfish.
>>>
>>> Dimitri
>>
>> It didn't I also added grated lemon zest, sauteed broccoli and
>> carrot to
>> add colour to the dish. It's delicious! I'll do this again.
>>
>> Jill
>
> I agree about cheese and shellfish, there is something about it that
> you think it probably goes together in a mixed oven-casserole-type
> dish, but fish and cheese never seems to agree with me.
> Dee

I certainly wouldn't top shellfish by itself (i.e. lobster tail, scallops,
shrimp) with cheese. But in a cream sauced pasta dish it works for me.
YMMV.

Jill

Would you like to have a covered dish dinner at my house? I'll supply the
plates. <g>

Elaine, too


On Fri, 13 May 2005, jmcquown wrote:

> I was given a package of Contadina "fresh" angel-hair pasta. Long story
> short, the foreign guy at the store stocked about 6 packages of it on the
> shelf along with the dried pasta because he didn't (or couldn't) read that
> it said "must be refrigerated or frozen". His boss is also foreign but is
> very literate; he was educated in England. Luckily they'd stored the rest
> of the pasta in the back cooler. To thank me for pointing out the problem,
> he gave me a free package pound of the (good) pasta which promptly went into
> my freezer.
>
> So tonight I'm making angel hair pasta with crab meat and baby shrimp (both
> from cans) in a basil cream sauce. Not exactly a pesto since I have no pine
> nuts or any other kind of nut (other than myself) in the house. I only have
> dried oregano but I do have fresh parsley and garlic.
>
> I'll drizzle in olive oil to get the basil, parsley and garlic in the food
> processor to the desired texture. Then it goes into a pan with some cream
> (again to the desired texture). I'll heat this up gently and add the
> drained crab meat and shrimp and stir it all into the drained pasta. I do
> have fresh Parmesan which I will grate over the top. I'll garnish with
> fresh slices of lemon and fresh parsley. Might add a splash of the lemon to
> the mixture before I stir it all together... depends on the way it tastes.
> Oh, and pepper, of course.
>
> At least I *hope* I can do this. Thunderstorms are moving in and for all I
> know at this point I'll be eating cold canned beans for dinner. <G>
>
> Jill
> --
> I used to have a handle on life...but it broke off.
>
>
>

Elaine Parrish wrote:
> Would you like to have a covered dish dinner at my house? I'll supply
> the plates. <g>
>
> Elaine, too
>
Does this qualify as a "covered dish"? Hmmm. Maybe if I covered it <G>
I'm thinking I could certainly have put in in a covered casserole and baked
it just to warm.

Jill
>
> On Fri, 13 May 2005, jmcquown wrote:
>
>> So tonight I'm making angel hair pasta with crab meat and baby
>> shrimp (both from cans) in a basil cream sauce. Not exactly a pesto
>> since I have no pine nuts or any other kind of nut (other than
>> myself) in the house. I only have dried oregano but I do have fresh
>> parsley and garlic.
>>
>> I'll drizzle in olive oil to get the basil, parsley and garlic in
>> the food processor to the desired texture. Then it goes into a pan
>> with some cream (again to the desired texture). I'll heat this up
>> gently and add the drained crab meat and shrimp and stir it all into
>> the drained pasta. I do have fresh Parmesan which I will grate over
>> the top.