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 Now online (1)big ...and 434 guests Last 5 registered Oplandisks nothingstar N_loop yipe foxtrotromeo Browse members... |
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Members 8025Messages 2614114 Today 0 Topics 127542 |
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Tomato with Cheese, not to complicated, and good. |
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tomato only! |
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no offense, but what the fuck kind of a topic is this? ...likewise, tomato with cheese is a scumptious combonation :) heha ;) |
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What's wrong with Tomatos? |
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nah, make that tomato only actually... :) |
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Martytan mum sucks cocks in hell |
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hmm... good question! there are so many good ones! ^^ pasta is a great invention. |
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Now, Martytan doesn't like pasta. It seems |
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Umm...............................Jesus? |
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wtf is your problem?! didn't you get enough attention at home or something? |
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dont get me wrong, Chihiro, tamatoes are a very fine delicacy indeed... i kid because i love :) heh |
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Ha, Morton... Can't you have a little fun? Let it flow! Man..... |
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Ragu |
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make love (and pasta), not war! : ) good night... peace ^^ |
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It's ok, Martytan... The Chihiro powers have diminished. You're quiet lucky, \ you released the right atmosphere |
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ow i thought you were seriously getting at him there :\ it just fucks me up when i see people insulting here for no reason... but i guess this wasn't that serious :) sorry :D i should get some sleep i guess, haha btw tomato and cheese works fine for me :P |
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haha yes chihiro, the idea of having an argument over pasta sauce is quite amusing.... and also kinda sad that we have nothing better to talk about :) |
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...SO FUCK YOU, ASSHOLE! :) |
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Cheese and bacon sauce is nice as well |
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Alfredo is my favourite! I have it all the time :D |
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yay! a food topic yes, jedi, bacon is key. pasta can be treated so many different ways. favorite sauce, that's a hard one. a good alfredo is damn good. a good tomato sauce wins the war... olive oil and truffle black olive tapenade pesto dried tomatoes... bacon, cheese, cream, and vegetables... has anyone ever made pasta? it's so easy! just take one egg for every 100g of flour (or combination of flour and durum semolina) and knead. then pass it through a pasta machine, and presto! homemade pasta... it's much better than that dried shit you get in the store. |
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CHIHIRO has her powers back, and sends a huge shit on MARTYTAN's eyes |
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Carbonara sauce. I'll have to buy a pasta machine to try fresh pasta,or can I cut it myself do you think? |
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you can cut it yourself, of course. but do you have the patience to roll it out that thin with a rolling pin?... |
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Tonepusher... It depends the cooking skills you have!! |
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lol, sif you could be bothered making yo own pasta joey :P It's annoying enough having to wait 10 minutes for the continental alfredo to cook in the microwave ;) |
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well, i guess we have different priorites... cooking IS what i do for a living, afterall. |
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Yea? What's yo favourite dish my man? |
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Boeuf bourgignon, would be my fetish dish |
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heh, sounds pretty suave :) Mine is Beef Wellington, mmm mmm! |
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...or beef olive, lol I can't remember which is which :S |
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with mushrooms! (the regular kind) maybe some ground turkey or tofu, too. |
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hey chihiro! arabiatta(spicy no meat) |
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I knew that.... he!he! SPICY |
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ooo... my favorite dish... i dont know... anything with foie gras i can't pass up. a piece of fish properly cooked turns my crank. i like cheese, and nuts... |
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spaghetti carbonara! A cheese, egg, mix, with bacon and cream, fresh parsley, pepper, parmesan cheese ..........mmmmmmmm |
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something with tomato and pesto. |
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Barillla!!!!!!!11 |
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INGREDIENTS: 3 pounds red, ripe Roma (plum) Tomatoes 1 teaspoon dried Oregano leaves 2 teaspoons Roasted Garlic Purée 2 cloves Raw Garlic 4 teaspoons Extra Virgin Olive Oil 16 fresh Basil leaves 2 to 4 tablespoons Parmigiano-Reggiano cheese, to taste 1 to 2 teaspoons fresh Oregano leaves Salt and freshly ground Black Pepper to taste 1 pound dried imported Italian Linguine DIRECTIONS: 1. Cut the tomatoes in half lengthwise and lay cut side up on a baking sheet. Sprinkle tomatoes with olive oil, salt and pepper and some dried oregano leaves. Let roast in a 200° F. oven for 4 to 5 hours. 2. Put the tomatoes, garlic, cheese, olive oil, oregano, basil, and salt in a blender or food processor. 3. Process by pulsing but only until the mixture is almost smooth – not quite puréed, but not too coarse. 4. Store in the refrigerator with a piece of plastic wrap covering the surface to prevent oxidation which causes discoloration. Keeps several days in refrigerator and 3 months in freezer. Defrost before using. 5. To serve with pasta: Bring 8 quarts of water to a boil and add 2 tablespoons salt. Add the linguine and cook only until al dente, about 7-8 minutes. Drain pasta, reserving 1 cup of liquid. 6. Place the sauce into a large shallow bowl, pour in the cooked pasta and begin adding the pasta cooking liquid in small increments until sauce is just the right pasta-coating consistency. |
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pesto |
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tomato with cheese and a little bit of :D:B:Z :B ! |
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Yeah! anyway I like ragu, pesto, funghi etc... obara: :) !! |
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my dad had this sicilian gf once and she taught me how to make a simple awesome sauce... crushed roma tomatoes raw garlic (sliced finely) pinch of salt pinch of brown sugar basil also you can add any of these to spice it up salami eggplant sun dried tomatoes mushrooms |
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..and while i'm at it, i know a nice chicken pasta dish.... pan fry sliced chicken breast, with sliced spanish onions once chicken is sealed add minced garlic glass of white wine, wait to reduce pinch of salt, pepper and sugar handful of sundried tomatoes add napoli sauce (see above recipe) add basil once reduced a bit more, add a dash of cream add pasta! |
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it's all about the vodka sauce |
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***WooferAttack special sauce*** Ingredients: .Tomatoes .Olives .Capers .Anchovies .Ground Black Pepper Then a good bottle of red wine and have a nice lunch! |
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white sauze.... MMMMMMMM |
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tomato sauce can be splendid, unfortunately it really depends on the quality of the tomatoes... a lot of times tomatoes have a not-so-good taste to them here (at least where my mother buys them). : / adding salt can somewhat help improving that, but... i wish we could have good tomatoes all the time. when you have good tomatoes, all'arrabiatta is great (i love spicy food); i also usually like all kind of sauces on a tomato basis (except for bolognese since i'm vegetarian)... with peppers, capers, olives... etc... or with other vegetables. i like parsley a lot but alfredo sauce makes me feel sick after the first bite - come on, cream and butter... i'm not on a diet but this is just far too fat/heavy for me. o_o |
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if you ever ask yourself the question, will chicken tonight sauce be nice with pasta. The answer is no. |
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yes! making your own pasta is great when you have the time... Haven't made my own in a while, but then again I haven't eaten much pasta either. I'll have to do that again soon. :) and to answer tonepu5her's question, it's easy to cut the pasta yourself if you are going for medium to thick pasta, and I guess it depends on if you care whether or not they all look perfect like when put through a machine. As I like to say, it all looks the same on the way out, so why worry about perfect looking food? :D |
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