I wouldn't expect a Texan to understand the purpose of flavorings other than "mesquite barbeque"...
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Ooooh. That hurt. Ok, ok. No more. Jeez.Life is not measured by the number of breaths you take, but by the moments that take your breath away.
"Hating America is something best left to Mobius. He is an expert Yank hater.
He also hates Texans and Australians, he does diversify." ~ Braindead
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actually the different shapes provide different textures and can influence the dish in subtle ways.
i myself like the elbow macaroni. baked mac and cheese for the win!I wasn't born with enough middle fingers.
[Brandon Roderick? You mean Brock's Toadie?][Hanged from Yggdrasil]
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There's no such thing as favorite pasta. The great thing about pasta is the very variability of it. But tendentially I like very much Lasagna Bolognese, Tagliatelle ai funghi/al tartufo, Spaghetti aglio-olio, and Sp. con pesto genovese.
Ah, I love pasta in so many variants."The world is too small in Vorarlberg". Austrian ex-vice-chancellor Hubert Gorbach in a letter to Alistar [sic] Darling, looking for a job...
"Let me break this down for you, fresh from algebra II. A 95% chance to win 5 times means a (95*5) chance to win = 475% chance to win." Wiglaf, Court jester or hayseed, you judge.
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Thanks Peter, that looks awesome
How about a pasta pizza? In Cupertino there use to be, and still may be, an Asian place that had noodle pizza. I never went in, because that scared me.
I have made a pizza soup which is pretty much veggie stock, a little tomato paste, meatballs, and whatever veggies and meats you want seasoned with salt, basil, and oregano. My wife makes it, but adds noodles. Thus, it's kind of the same. Minestrone minus the beans, I guess.
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