Originally Posted by Fiddynut
Good evening pop_rocks.
That's great news about the pasta. You have inspired me to work on it. I'd love to have good pasta dialed in. It doesn't take a lot of time and is so good. A nice plate of pasta with just salt pepper fresh garlic and olive oil is wonderfully simple but soooo gooooood. I think your right about the shorter cook time maybe a couple minutes. It's been a while but sometimes I buy fresh pasta at one of the Italian markets and I remember it cooking really fast. Tossing the pasta and sauce is a great method it takes on some great flavor as it finishes cooking slightly in the pan and doesn't stick together. Sounds like you did a great job. I can't wait for a report on how those sliders turn out. I am a burger junkie and start drooling at the thought of them. Bread and (cheese?) fondue sound great. I hope we are watching the packers in a couple weeks.
I know what you mean about old pieces being like members of the family. That thing has been all over the country with me. Countless Bowles have been smoked through it. It feels so good in the hand it's like it was made for me. I've managed to hang on to one pretty old bong that a buddy gave me before moving back to great Britton in about 2001. That is the only water pipe that made it back to the Midwest with me from Oakland. Many others have been knocked over and broken but this one just doesn't break.
so we were talking about good burgers and pasta in your other thread
/for simplicity im going to start posting here
i love me a good burger too!
i am somewhat of a purest tho and thing a really good burger dosent need much more than your basic toppings and cheese
mrs chicky likes the wacky combinations with off the wall toppings, but for me a good cheese burger dosent need to be all dressed up
we ahve this place called in n out here where you can get a good honest burger with simple toppings for under $5
/with fries and drink
you are right about simple sauces for good pasta!
the first batch i made i used this jar alfredo sauce and i think it kind of overpowered the fresh noodle
mrs chicky had just tomatoes and garlic on hers and it was insane!
so fresh and so good!
im still working on the dough recipie but for the most part it seems like its 1 egg to 1c flour
some recipies i found said to add some oil to the mix
the next batch i am going to add some spinich to the eggs and see how that comes out
imagine some of that awsome sausage you make and fresh pasta!
that would be off the hook!