joeD Posted June 4, 2015 Share Posted June 4, 2015 rps- that is an unmitigated cherry tomato disaster. Give it to the homeless and burn that recipe. Chiffonades of basil should be sprinkled over the entire dish, not pushed to the edges like a wallflower. Same with the goat cheese. Although fresh buffalo mozzarella would be a better choice. Pasta dishes like that should be served already mixed up, not divided into sections. That way, as "family style" dictates, people can serve themselves out of one dish and get all the goodies together, married, without the fussiness of presentation. Of course, the dish would greatly benefit from an addition of veal and pork meatballs or hunks of pancetta. ness- I am appalled that you called me lucid. The very idea. As far as "soiree" is concerned, I won't fret about it. Because I don't use the word. Neither should you. Link to comment Share on other sites More sharing options...
wuteversbitin424 Posted June 4, 2015 Share Posted June 4, 2015 No offense here rps. On the contrary i really like your posts. That recipes concept seems great. Just by what you said i would sautee onions and garlic a bit then add some white wine then broth and then all but the goat cheese and cook. I agree the cheese would probably need to be added half way though. Sounds great. Think i will give that a shot soon Link to comment Share on other sites More sharing options...
rps Posted June 4, 2015 Share Posted June 4, 2015 No offense here rps. On the contrary i really like your posts. That recipes concept seems great. Just by what you said i would sautee onions and garlic a bit then add some white wine then broth and then all but the goat cheese and cook. I agree the cheese would probably need to be added half way though. Sounds great. Think i will give that a shot soon The concept I was working on was a one pan/one step cook up. If you saute the onion and garlic first, do it with the same pan, deglaze with the wine to cool the pan, add the other ingredients except for the cheese, then add the water or broth and bring it to the boil. I tried to add the cheese near the end and to melt it I had to cook to long. The pasta was over done and wanted to be gummy. In retrospect, I should have added the cheese as soon as the water boiled to give it plenty of time to melt and to allow me to adjust the fluids to avoid gummy. Link to comment Share on other sites More sharing options...
rps Posted June 4, 2015 Share Posted June 4, 2015 Congratulations Joe. You have become the second person I have ever blocked. Have a nice life. Link to comment Share on other sites More sharing options...
joeD Posted June 4, 2015 Share Posted June 4, 2015 Why rps? Because I didn't like your dish? Or the way I stated my opinion? Because, after all, it is an opinion. Don't you want people to tell you when you have bad breath or your fly is open? It's a comment, not a personal attack. Good grief. It's what guys do. Give each other sh**, sometimes close to the bone. I get it though. If you don't have something nice to say... That way, as exemplified in the featured song in "The Lego Movie" : "Everything is Awesome." I am sorry that I hurt your feelings rps. Wasn't my intent. I will feel bad that someone has to block me. Like a digital black eye. (Why do you want me to have a nice life if you're so angry at me? That phrase always puzzled me). Link to comment Share on other sites More sharing options...
joeD Posted June 4, 2015 Share Posted June 4, 2015 Also, a larger pasta, like rigatoni or penne or tagliatelle, would be more appropriate in a dish with larger ingredients. Link to comment Share on other sites More sharing options...
ness Posted June 4, 2015 Author Share Posted June 4, 2015 Rps: I love the idea of one pan, but that seems like a pretty tricky combination of things to get right in one pan. I like sound of it though. My thoughts would be cook the pasta separately. Sauté onion, garlic, come in with red pepper, broth, wine, maters. When you get where you want it come in with the cheese (personally, I'd pass--maybe a shot of cream), then basil last. Add in pasta and fine tune with the pasta water. Probablt hit it with some extra virgin olive oil at the end. But then, I've pretty much blown your ideas all to heck. John Link to comment Share on other sites More sharing options...
ness Posted June 4, 2015 Author Share Posted June 4, 2015 Can't fookin sleep. Now I'm thinking about pasta. I'm burned out on all the green leafy stuff I'm getting from the CSA. Like my dad used to say, 'It goes through you like sh** through a goose.' It's been good though. I'm gonna do something wid pasta later today. Maybe penne with vodka sauce. I'd like to shake the hand of whoever it was to think that one up. Probably a drunk chef spilled a little in the sauce. rps 1 John Link to comment Share on other sites More sharing options...
Flysmallie Posted June 4, 2015 Share Posted June 4, 2015 Congratulations Joe. You have become the second person I have ever blocked. Have a nice life. Good choice. Link to comment Share on other sites More sharing options...
bfishn Posted June 4, 2015 Share Posted June 4, 2015 Can't fookin sleep... ...I'm burned out on all the green leafy stuff I'm getting from the CSA... Silly wabbit, you're supposed to cook it before you eat it. Or at least dry it and smoke it. Wait... what... your CSA isn't the Colorado Sativa Alliance? ...never mind. ness 1 I can't dance like I used to. Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now