Text 15468, 159 rader
Skriven 2014-08-04 08:53:10 av Dave Drum (1:18/200.0)
Kommentar till en text av Ruth Haffly
Ärende: Gummint Cheese
======================
-=> Ruth Haffly wrote to Dave Drum <=-
RH> Hi Dave,
DD> substitute" (Egg Beaters, etc) and that is more expen$ive than real
DD> eggs - so, unlikely to be in cheap/bargain/low-end pasta.
RH> Fake mac--white flour, chemicals and such like. Turns to mush in hot
RH> water, no taste to it. Whole wheat mac is the antithesis of fake mac.
DD> I don't find the macaroni in boxed mac & cheezoid substantially worse
DD> than that in a Barilla or Ronzoni box. My rule-of-thumb on pre-made
DD> pasta is - If the instructions tell you to rinse it, that is a sign of
DD> the lowest quality. I do not waste time (or treasure) on it.
RH> I don't spend time or money on the white stuff either. I was raised on
You *do* have your "enthusiasms".
RH> either Muellers or the A&P house brand of white pasta, and my mom
RH> always oveer cooked it. IIRC, she rinsed macaroni after cooking but not
RH> spaghetti. Those were the 2 types of pasta she used most often. We'd,
RH> on the rare occaision, see lasagne noodles and even rarer times, egg
RH> noodles. OTOH, I've got probably half a dozen pasta shapes/sizes on
RH> hand, all whole wheat plus a pack of soba noodles.
I probably should have noted that if the instructions tell you to rinse the
pasta *before* cooking it's dreck. A number of recipes will call for the pasta
to be rinsed. But, I usually recognise that that call is akin the the call-out
for "Kosher" salt or Canola in the ingredients. Farce of habit and it often
makes no difference - unless reason is given in the directions part of the
recipe. Often any salt will work. And, while there is sometimes a good reason
to use a specific oil, more often any oil, animal or vegetable will work just
fine. The trick is knowing the difference.
DD> Most "macaroni" is white or very pale yellow (from the eggs and the
RH> The mac that goes into the boxed stuff is not a high quality type,
RH> especially if you get the non name brand stuff.
Who cares? Certainly not me. I'm not paying for high quality, am I?
DD> See above. Even the generic boxed stuff in the white box with the
DD> plain black label has proved decent enough for a quick meal - for me.
DD> YOUR mileage obviously varies. That being said, I seldom do straight
DD> Mac & Cheese. Usually there is some ground meat involved, or canned
DD> tuna, and often a can of cream of mushroom soup. And I don't boil the
DD> noodles like a Southern cook boiling vegetables - into mush.
RH> I don't do straight mac & cheese very often now, too many carbs for me.
RH> When I do make it, I use the sharpest cheese I can find, whole wheat
RH> macaroni and usually add a shot of spicy brown mustard to the "white"
RH> (made with whole wheat flour) sauce. There's rarely any left over. (G)
I thought nearly everyone added mustard to their M&C. Many also add milk/cream.
DD> off-white of the semolina) and made, essentially from white(ish)
DD> flour. Whole-wheat pasta is pretty hard to find outside of the
DD> specialty aisles or a specialised market. I do see the occasional WW
DD> macaroni or buckwheat spaghetti at Hy-Vee or Schnuk's. But those are
DD> considered "high-end" super daddy-o markets. We don't gots a Whole
DD> Foods or Trader Joe.
RH> I'm seeing WW pasta at a lot of mainstram grocey stores now. Even
RH> Wal-Mart carries it, suspect Super Target does as well. Used to be, I'd
I don't *ever* buy *anything* from Wally-World. And I usually eschew the big
box stores for reasons stated previously. Meijer and now Hy-Vee being the
exceptions around here. But they have entrances that let you park near the part
of the store which you wish to purchase your merchandise, get in and get back
out without trudging miles and endless miles just to give them your hard earned
money.
RH> have to go to a natural foods store to get it (or places like Whole
RH> Foods or Trader Joes) but not any more. More selection at the former
RH> than the latter but also available in other stores now. And, at prices
RH> comparable to the white stuff.
DD> What I see so far, around here, is spaghetti, lasagna sheets (rarely),
DD> and bucatini. Haven't noticed elbow macaroni, farfalle, linguini or
DD> fettuccine. But, then, I haven't been looking for it. I don't *ever*
DD> do *China* *Mart*. And I tend to avoid Target/Super Target as
DD> everything I might be interested in is at maximum distance from the
DD> entrance. Schnuk's, Hy-Vee, Shop & Save, Meijer, County Market and
DD> ALDI are our "mainstream" stupormarkups - with ALDI bridging the gap
DD> between warehouse, no-frills and "real" markets. Warehouse stores
DD> include Ruler Foods (Kroger trying to sneak back into town), Sav-A-Lot
DD> and, of course, ALDI. Still hard to beat my old, reliable, family
DD> owned/run small supermarket - Humphrey's - for most things, especially
DD> meats and locally sourced produce and specialty things.
RH> I do a mix of stores. W-M gets business for some staples (no meats); we
RH> get a lot of basics (including meats) at Lowe's. We go to Aldi's for
RH> chocolate and odds and ends, a fair amount of buying at Whole Foods and
RH> odds & ends at Harris Teeter and Trader Joe's. Some groceries at Target
RH> if we're there for other shopping, not on a regular basis tho and a lot
RH> of local produce at the farmer's market.
As I have said (above and many other times) I *never* do business with
China-Mart. Mostly because of their business practices and the way they treat
their help. And where they source most of their merch - although it's becoming
hard to find any merch NOT "Made in China" these days.
DD> Pasta is meant to be neutral (essentially flavourless) which is why we
DD> put sauces, etc. on it.
RH> WW pasta adds its own flavoring to the sauces, etc. It's not detracting
RH> and (most brands) don't get all mushy like the white stuff does if even
RH> slightly over cooked.
My pasta does not get mushy - but, then, I take it off the heat when I am
supposed to.
DD> Then one would need to plan for the extra flavour component as it is
DD> then not neutral.
RH> Yes, especailly if you're not used to the taste. I use it whenever we
RH> cook for Life Group and have yet to get any complaints.
I seldom complain about food others have cooked. Unless in a restaurant. Even
then I usually complain by shunning that venue in future.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Orzo Parmesan Pilaf
Categories: Poultry, Pasta, Vegetables, Cheese, Nuts
Yield: 6 Servings
3 1/4 c (or more) chicken broth
1 lb Orzo pasta
3 Green onions; thin sliced
1 c Fresh grated Parmesan cheese
Salt & fresh ground pepper
1/2 c Pistachios
Bring 3 1/4 cups broth to boil in large saucepan over
medium-high heat. Stir in orzo and simmer uncovered until
just tender but still firm to bite and some broth still
remains, stirring occasionally, about 8 minutes. Remove
from heat.
Add green onions, pistachios and cheese and stir to blend.
Season pilaf with salt and pepper. Re-warm over low heat,
if necessary, and mix in more broth by 1/4 cupfuls if
pilaf is dry. Serve hot.
Serves 6.
From: http://www.recipelink.com
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