Chit Chat
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wOUL...Wouldn't normally go out of my way to eat it, but...have been eating tons of it lately with not much sauce...a specific brand...then yesterday I saw Jaimie Oliver on telly, tipping a packet into a big pot and it was the same brand...funny thing is, it doesn't get bought much in the UK so I assume Brits ain't clued up about pasta...if supermarkets stock this brand it's only a matter of time before they resort to BOGOF offers.
wOU...Would it be SPAM if I posted the make of this PASTA? I noticed they've got a pic of a medal on the front of the packs, and it was won for being the 2nd best dried pasta in the world. Can't normally be ar$ed with the long stranded stuff but their linguine is the bestest.
wOU...Would it be SPAM if I posted the make of this PASTA? I noticed they've got a pic of a medal on the front of the packs, and it was won for being the 2nd best dried pasta in the world. Can't normally be ar$ed with the long stranded stuff but their linguine is the bestest.
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Course it's not spam.
Hey Velasquez, would you recommend any pasta? I remember some TV show saying that in Italy they just cook it from the dry form, the 'fresh pasta is better' thing is a bit of a marketing myth in the UK, italians would find that wierd. I love Italian food  |
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This could Spiral......
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OK u two - if it's NOT spam I'm gonna say...De Cecco dried pasta...
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Made in Italy.
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I had one of those little jars of sort of pesto sauce that was truffle flavour a couple months ago, I keep meaning to get it it again.
Wasn't that much more expenive, it's a very different taste if you've never had it before. |
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Never tried truffle anything - only chocolate RUFFLE bars...
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I have a pasta machine, bought by my daughter at least 15 years ago, and have never used it.
Nothing wrong with dried pasta as that is what the Italians mainly use. Next time you buy fresh just leave a few strands, shells, ears, bows or whatever and guess what happens. Correct....it turns into dried pasta. Put it in cold water and what happens? Correct....it looks just like when you bought it! The same goes for rice. If you overcook it no need to bin it. Just spread it out on some trays (or even the kitchen work tops) and it will go back to how you want it. As for "Truffle" flavoured sauces etc, just keep a bottle of "Truffle Oil" to hand, and you can add it to salads or your own sauce. |
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Fresh spaghetti, at least, has a more pleasant texture to it when cooked fresh rather than dried.
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De cecco linguine is indeed the best. I dont eat pasta as much as I used too, but on the rare occasion that decco is on offer I stock up, find linguine much preferable to spaghetti anyway.
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Aunty - have seen on tv progs that there can be problems with rice, even rice that has been left for only 8 hours etc.
Commercial microwave rice is treated differently. |
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Quite right Vel. Rice contains dangerous bacteria that are not killed by cooking and will proliferate if cooked rice is left at room temperature.
best make fresh every time. |
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Here's some advice on storing cooked rice.
http://www.nhs.uk/chq/Pages/can-reheating-rice-cause-food-poisoning.aspx?CategoryID=51 |
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Ta Meester F.
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I have been leaving rice at room temp for reasonably prolonged periods of time for years never done me any harm. Just saying likes.
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Me too Rob, so I was surprised to hear this.
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Get Fresh at the weekend as Mel and Kim once sung about their provisions
packet is awful unless you know what you're doing |
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This has put me in the mood for a Pancetta and Parmesan Risotto
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I wouldn't done eat no unpateurized - I mean pastutized...pat...no unhealthy muck milk produce Cap'n Zee. Yer glands could complain for days.
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fusili pasta with pesto, cherry tomatoes and grated cheese a nice combination
iv gone for coleslaw instead of the pesto for next weeks lunches so will see how that is |