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Post by Deleted on Oct 19, 2013 17:28:02 GMT -5
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Post by Deleted on Oct 19, 2013 17:52:00 GMT -5
That's looks yum.
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Post by Coaltrain on Oct 20, 2013 11:45:16 GMT -5
Looking good on that meal Lee. So what are you cooking tonight?
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Don't like guns?
Don't buy one.
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Post by Deleted on Oct 20, 2013 14:58:23 GMT -5
Looking good on that meal Lee. So what are you cooking tonight? Tonight is a Burgundy French Onion soup with Italian meatballs  ....How bout you ? |
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Post by Coaltrain on Oct 20, 2013 16:15:55 GMT -5
Looking good on that meal Lee. So what are you cooking tonight? Tonight is a Burgundy French Onion soup with Italian meatballs ....How bout you ? Think I'll have left over pork roast and fried corn. |
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Don't buy one.
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Post by wild javelina on Oct 24, 2013 22:35:19 GMT -5
I heated minced garlic in EV olive oil, added clam juice and fresh parsley.....Then added minced clams, white wine, chopped basil and seared scallops.....1 lb linguini = 12 minutes boil....Served in large bowl with a few pads of butter thrown in.....topped with Parm cheese.....EZ and delicious Mr. Starfish, That is a great improvement from your usual artery-clogging food experiences. Clams, scallops, a little olive oil, herbs--good. This dish does look/seem ez and delicious. That's the praise; now, for the criticism: Keep in mind that one lb of pasta is enough for 8-2oz. servings. Tip: What did you do with all that pasta? Did you eat it all by yourself? Did you share with lonely or hungry friends/neighbors? Did you save a "reasonable" portion for the next day and freeze the rest? Have you ever tried whole-wheat linguine? It has more than twice the fiber of white linguine and a good amount of protein that should satisfy you longer after eating than white pasta. Of course, if you don't like ww pasta, it's not terrible to eat white pasta. Just make sure you watch the portion size. Watch the portion size of the ww pasta as well and keep in mind that both kinds are starches and affect your insulin response/fat storage. Butter is good;parm is good;olive oil is good. Butter and parm=high in saturated fat(Unhealthy). Olive oil (Healthy monosaturated fat, but high in calories). Make sure you watch your "pads" of butter, amt of parm, and amount of olive oil. Last tip: Keep aerosol sprays away from your stove!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Keep on working at it. You're doing well so far. |
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Post by Walter on Oct 25, 2013 8:26:29 GMT -5
I heated minced garlic in EV olive oil, added clam juice and fresh parsley.....Then added minced clams, white wine, chopped basil and seared scallops.....1 lb linguini = 12 minutes boil....Served in large bowl with a few pads of butter thrown in.....topped with Parm cheese.....EZ and delicious Mr. Starfish, That is a great improvement from your usual artery-clogging food experiences. Clams, scallops, a little olive oil, herbs--good. This dish does look/seem ez and delicious. That's the praise; now, for the criticism: Keep in mind that one lb of pasta is enough for 8-2oz. servings. Tip: What did you do with all that pasta? Did you eat it all by yourself? Did you share with lonely or hungry friends/neighbors? Did you save a "reasonable" portion for the next day and freeze the rest? Have you ever tried whole-wheat linguine? It has more than twice the fiber of white linguine and a good amount of protein that should satisfy you longer after eating than white pasta. Of course, if you don't like ww pasta, it's not terrible to eat white pasta. Just make sure you watch the portion size. Watch the portion size of the ww pasta as well and keep in mind that both kinds are starches and affect your insulin response/fat storage. Butter is good;parm is good;olive oil is good. Butter and parm=high in saturated fat(Unhealthy). Olive oil (Healthy monosaturated fat, but high in calories). Make sure you watch your "pads" of butter, amt of parm, and amount of olive oil. Last tip: Keep aerosol sprays away from your stove!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Keep on working at it. You're doing well so far. None of that matters, what matters is that you understand that you can't eat linguini every day regardless of the portion. That is where the fat remain fat. They diet by eating less, but eating it too often, thereby negating the usefulness of dieting.. And seriously....whole wheat pasta? Are you kidding me? Eat whatever you want, in whatever quantity you want, but do it with wide variation. Eat a gigantic bowl of linguini on Monday night, have a light salad on Tuesday night, is better than a small bowl of linguini Monday AND Tuesday. And BTW....you missed the most glaring error of her recipe.......parmesan cheese in a dish of linguini alla vongole? No.....nooooo.... that won't do at all. |
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Post by Deleted on Oct 25, 2013 8:53:17 GMT -5
Don't be disin the cheese, man!  |
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Post by Walter on Oct 25, 2013 12:33:44 GMT -5
Don't be disin the cheese, man! But the cheese disses the clams. Make up yer mind. Who's dish is this? The cheese's or the vongole's? |
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Post by Deleted on Oct 25, 2013 17:11:52 GMT -5
Don't be disin the cheese, man! But the cheese disses the clams. Make up yer mind. Who's dish is this? The cheese's or the vongole's? Well, truth be told, the felony here was the shitty white cooking wine I used...It brought nothing to the table (pun intended)......AND using shitty store parm is a krime in many states as well.....Fresh ground parm and a NICE white wine would have given this plate the depth it so sore needed...Naturally FRESH clams would have been nice....THANK GOD the scallops had a pulse |
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Post by Walter on Oct 25, 2013 17:29:57 GMT -5
But the cheese disses the clams. Make up yer mind. Who's dish is this? The cheese's or the vongole's? Well, truth be told, the felony here was the shitty white cooking wine I used...It brought nothing to the table (pun intended)......AND using shitty store parm is a krime in many states as well.....Fresh ground parm and a NICE white wine would have given this plate the depth it so sore needed...Naturally FRESH clams would have been nice....THANK GOD the scallops had a pulse Actually, I thought the basil was a little hmmm.....odd as well. I wouldn't have thought of it..... \How'd THAT work out? |
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Post by Deleted on Oct 25, 2013 17:33:38 GMT -5
Well, truth be told, the felony here was the shitty white cooking wine I used...It brought nothing to the table (pun intended)......AND using shitty store parm is a krime in many states as well.....Fresh ground parm and a NICE white wine would have given this plate the depth it so sore needed...Naturally FRESH clams would have been nice....THANK GOD the scallops had a pulse Actually, I thought the basil was a little hmmm.....odd as well. I wouldn't have thought of it..... \How'd THAT work out? Used sparingly, the FRESH chopped basil brings a little depth...My Italian mom (linguini specialist) told me to use just a little |
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Post by Deleted on Oct 25, 2013 21:43:00 GMT -5
The only parm that ever enters this house is a wheel wedge, and shaved or slivered each use. Only fat stank rednecks would put Kraft on food.
GO !!!
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