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CT GAMER wrote:

Piston Honda wrote:Just about done with school Semester and a half left and I am done. I be edumacated.

Then off to see if there is a need for special education teachers out there.



probably not.

Always a need for Special Education.

Also no one will say it out loud, but IF your a guy then you will probably get multiple offers assuming your grades/references are decent...

Yes, I am a guy. And I do hope I find a job in the North East. Working as a waiter and at wrestling Indy shows does not pay well. Especially when you have to get 82 stitches on your back and your insurance sucks.

Yech, overcooked my penne this week... it's way too soft >.<

Thats what she said?

To make this post not completely OT:

How do you all feel about the specialty 'flavored' pastas? You know, the ones that are made with garlic or spinach or what have you in the dough (or whatever its called). Yay or Nay? I haven't personally noticed a difference in flavor between the flavored and regular stuff in years, think its just food coloring at this point.

chaos0xomega wrote:Thats what she said?

To make this post not completely OT:

How do you all feel about the specialty 'flavored' pastas? You know, the ones that are made with garlic or spinach or what have you in the dough (or whatever its called). Yay or Nay? I haven't personally noticed a difference in flavor between the flavored and regular stuff in years, think its just food coloring at this point.

I've only tried it once or twice, but I thought it was a fairly significant change in flavor. I've tried two varieties - spinach and squid ink, and I definitely noticed the difference. It's one of those things that I don't dislike, but I wouldn't say I like it, exactly. I found squid ink pasta to be really salty, and the spinach to be fairly strong (though the dish itself was also served with spinach, so that probably had some extra effect).

Not for me... I'm a bit of a boring person in that regard I suppose.

I mean I don't even like to have nuts in my chocolate (I don't mind nuts or chocolate, but I prefer them separate).

Has anyone mentioned parmesan cheese yet?

Even if they have it bears mentioning again.

I actually prefer to use parmiggiano instead of parmesan....

Locclo wrote:

chaos0xomega wrote:Thats what she said?

To make this post not completely OT:

How do you all feel about the specialty 'flavored' pastas? You know, the ones that are made with garlic or spinach or what have you in the dough (or whatever its called). Yay or Nay? I haven't personally noticed a difference in flavor between the flavored and regular stuff in years, think its just food coloring at this point.

I've only tried it once or twice, but I thought it was a fairly significant change in flavor. I've tried two varieties - spinach and squid ink, and I definitely noticed the difference. It's one of those things that I don't dislike, but I wouldn't say I like it, exactly. I found squid ink pasta to be really salty, and the spinach to be fairly strong (though the dish itself was also served with spinach, so that probably had some extra effect).

squid ink? I wants it!!

Cheese? depends on a variety of factors.... but I prefer Romano. If going for the Parm I go for flaked over shredded and only use the 'powder' if the others are not available.

Eating some fusilli right now, I cooked it al dente before draining then lightly fried it off in the pan I cooked some bacon in before putting it back into the original saucepan with the chopped bacon and pesto.

Words cannot explain how good it is.

Mn, I prefer to grate my own parmiggiano. Yes, I bought my own imported parmiggiano reggiano cheese and grated it myself for my pasta >.>

Isn't that what most people do?

Pregrated parmesan tastes like ass

No.

Those poor misguided people...

I agree with helgrenze: Romano cheese is far superior to Parmasan.

This is going to sound unusual, but my favorite pasta recipe is Fettuccine with Soy Sauce and Garlic. I usually add diced chicken and zucchini, but you could add whatever you like.

I also make a mean Chicken Marsala.

Oooh! Fusion food

corpsesarefun wrote:Oooh! Fusion food

Or as I call it, "what does biccat have in the pantry" food.

Note that canned peas, salmon and orzo also makes a decent pasta salad

Soy sauce is good on everything.

A little umami goes a long way.

Doesn't go with peanut butter though...

Oh, you can make a badass peanut sauce with with peanut butter and soy sauce.

n0t_u wrote:Doesn't go with peanut butter though...

The Thai would disagree with you.

However, I wouldn't. The only Thai food I like is the kind that doesn't involve peanuts.

Really? I always thought the two wouldn't go together all that well. I guess I'll add it in next time I can't find anything and use peanut butter to make a sauce.

Mnn, making some parmiggiano alfredo farfalle with diced chicken...

n0t_u wrote:Really? I always thought the two wouldn't go together all that well. I guess I'll add it in next time I can't find anything and use peanut butter to make a sauce.

Thai food, man.

There's tons of recipes out there for peanut sauce, and that stuff is good.


Automatically Appended Next Post:

biccat wrote:The only Thai food I like is the kind that doesn't involve peanuts.

Heresy.

Monster Rain wrote:

n0t_u wrote:Really? I always thought the two wouldn't go together all that well. I guess I'll add it in next time I can't find anything and use peanut butter to make a sauce.

Thai food, man.

There's tons of recipes out there for peanut sauce, and that stuff is good.

Alternatively, replace the vanilla in any brownie recipe with soy sauce.

Totally going to have to buy some ground beef tomorrow for my weekly spaghetti cooking. This thread is making me hungry. As soon as I've used up all my spaghetti noodles I might move to penne or something else. Never tried making my own pasta though. That's OP.

Fish sauce would work in brownies too. Anything with a strong umami flavor.