AS THE BIRD TURNS (IOWA STUFF)
- Thread starter Lyco1990
- Start date
- Status
Me too. Sadly I don't wake up till 6 though.
I’ve had this issue resolved, at least for the short term. On 2/11 I had a Nephrostomy tube placed in my right kidney with bag to collect urine due to 2.8cm stone lodged between my kidney and bladder. Been sleeping soundly through the night with half of my “output” collected for me while I wait for my next kidney surgery next week. Then I’ll be right back to the “middle of the night” trips.
Sure. What he/she looks like is plan dependent. Gotta upgrade to that premium PPO.
Okay, so, if you're going to make it, get quality pasta. It really matters. Do not buy fresh pasta. Try DeCecco. I'll post a video of the Italian Master!
Martelli Artisan Pasta Archives
Martelli Pasta is a family-run business located in Lari, a small medieval village near Pisa, that has been making pasta using old-style traditions since 1926. Only the best Italian durum wheat semolina, cold water and bronze dyes are used to produce this exceptional artisan pasta. Thanks to its...
martellifoods.com
I'm not spending that much money on pasta! Same reason I don't buy Monograno. Lol
No pain...no gain!
Ahh crap. I have to rethink my type.
Check that. The arm looks a bit manly.
Different pastas for different dishes. I only make fresh Fettucine myself.
Fresh Pasta vs. Dry Pasta: Boiling Down The Differences
When cooking an Italian meal, is fresh pasta or dry pasta the better option?
www.paesana.com
Why? Because dried pasta is the basis of the creaminess for Alfredo and Carbonara.
KC, I hate it when you come up with the best Christmas Card photo before the rest of us.
I'd make a nice donation to PSU Wrestling to be one of the food judges between WexfordWarrior who was in the business for two decades against Bordeaux relying on his grandmother's recipe.
Sorry Willie, you didn't make it out if the conference championship.
My taste buds aren't what they used to be. No European portions, I bring my hubcap bowl.
Sorry Willie, you didn't make it out if the conference championship.
My taste buds aren't what they used to be. No European portions, I bring my hubcap bowl.
I dont often post on here, I kind of stay in the corner and try to learn more about wrestling; fearful of responding to anything because of my lack of wrestling acumen. I learn so much about the sport from all you guys. In saying that, this one cracked me up!! My two young granddaughters are with us this morning and they're wondering why Bumpa is laughing so much this morning. This one is a classic. Where do you guys find this stuff??
Well that's not true. The creaminess comes from starchy pasta water and butter. Fresh pasta has flower in it and is generally dusted in a good amount of flour to keep it from sticking. So fresh pasta will also give you starchy pasta water.
Yes, and you get starch from any kind of pasta. The idea that you need dried pasta to get a creamy sauce isn't true.
Last edited:
Not that you need it. It also has a better bite. Anyway. Enjoy, we all love good pasta.
Let me settle this. (to a degree) Yes, dried pasta is better for dishes where you need starch water to add salt and starch. The flour that dusts fresh pasta doesn't quite do the same thing. That makes more of a slurry. You can do it, but frankly I have never had the same result when preparing dishes like cacio e pepe, carbonara, or other dishes that rely on the starch water. As far as the al dente bite, you can still get this with fresh pasta, but you need to be quick with the strainer.
With the above mentioned recipes you would never add butter or cream. They aren't part of the deal. In sauces that have extended cooking times like a Bolognese or ragu, you need oil, butter, and the fat from the meat to carry the longer cook time. Olive oil can't handle cook times beyond 30 minutes, it loses its flavor. Then it hands off to the butter and eventually the natural fat. That is what makes a complex sauce that have layers of texture/flavor.
I love fresh pasta with bolognese, ragu, or a quick pomodoro or aglio e olio. It also makes the best lasagna.
With the above mentioned recipes you would never add butter or cream. They aren't part of the deal. In sauces that have extended cooking times like a Bolognese or ragu, you need oil, butter, and the fat from the meat to carry the longer cook time. Olive oil can't handle cook times beyond 30 minutes, it loses its flavor. Then it hands off to the butter and eventually the natural fat. That is what makes a complex sauce that have layers of texture/flavor.
I love fresh pasta with bolognese, ragu, or a quick pomodoro or aglio e olio. It also makes the best lasagna.
I'll add a tidbit to this about "cream." I think Americans get the cream part from places like Olive Garden. Also, American butter does not have the same amount of fat as Italian butter, unless it's farm fresh. I believe our standard is 80%, which is about 3‐4% below Italian.
Yes, I use Butter of Parma primarily for cooking. I use Plugra for baking.
I remember the first time I went to Olive Garden in AZ. I was like, wtf is this. I'll have a heart attack looking at it. There had to be a pint of cream in the bowl.
Ever open the last page of a thread and try to guess the original title?
When you start with Ironbird, you only have one trajectory available.
April-October = a time where every thread eventually leads to food
I think I figured out who NCHawk5 is - Terry Brands. All the clues are there.
- Zero to crazy at the flip of a switch.
- Older guy challenging somebody to a physical confrontation, much like he did to Casey Cunningham after a Hawk loss at Carver.
- NC for national champion.
- 5 is the number of national championships the Brands brothers won when they wrestled for the Hawks.
Fine. Let's talk Smoking then. It's Grillin Season.
What are you guys putting on?
I've been really partial to a whole chicken lately. Marinate at least the night before. I'll normally do 2. A greek and a "traditional" smoked chicken.
What are you guys putting on?
I've been really partial to a whole chicken lately. Marinate at least the night before. I'll normally do 2. A greek and a "traditional" smoked chicken.
- Status
Similar threads
