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- Dec 15, 2012
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Ahem,... you.......reheat.....your,..pizza?:shock:
Reheated pizza is better than no pizza.
Ahem,... you.......reheat.....your,..pizza?:shock:
Had some pineapple fried rice, and vegetable lo mein last night....take out, place called Shanghai Inn, not bad...
Gonna do a chicken (for the wife) & shrimp (for moi) stir fry tonight trying one of them P.F. Chang sauces that just came out..We bought a few bottles and are doing various stir fry all week... I'll update with a critique...
Grilled lemon shrimp and scallops, pasta with chopped black olives and plum tomatoes. Some black pepper. A bottle of chianti. Table grapes and buratta for dessert.
Don't throw out your leftover pasta. Sautee in some butter, along with some garlic. Top with Parmigiano-Reggiano, nothing else will do, et voila.
Never any leftover. I cook 2 ounces dry per person. 1 1/2 ounce each if fresh made and not dried. Portion control. I never serve pasta with butter, olive oil when con figlio, occasionally a bit of walnut oil. Irish butter is reserved for Sunday morning toast, occasional egg dishes, adding flavor to blanched or crisped veggies on occasion, fresh baked cookies and some breads.
A restaurant I used to frequent, now moved to Rome, had a house dish. Fresh pasta tossed in a wheel of aged 20 year Parmagiano-Agrionno from the salt caves of Ischia, made Reggiano taste dull. A few olives on the side. Served with a couple of glasses of sweet grappa and nothing else.