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Thread: Rules for cooking pasta

  1. #26
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    hmmm

    i like tomatoe sause without sugar, so no ketchup
    I like garlic only in meat

    tomatoes and tomatoes pulp sause

    I like it with basilikos
    i like it with Kyminon (cuminum)
    with onions
    with oil, feta chesse, and rigane (oregano), yammee
    with anisus

    and I taste it once by a chef who was testing new tastes
    tomatoe pasta with trigonella μοσχοσιταρο fenugreek
    fantastic but for very special tastes,
    ideal for beef tomatoe sauce with makaroni


    PS
    I am always against unatural things and climate economy
    So I prefer tomatoe sause with tomatoe smashed or pieces in Summer
    But at winter Surely I will not want buy tomatoes with 'hormones' to make a fresh sause
    so I make or I buy tomatoe pulp
    Last edited by Yetos; 10-03-18 at 07:26.
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  2. #27
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    I read from cracked.com (disclaimer: the site is not work safe) that when alcohol is added to food, only 15 percent of it burns off upon cooking. Does this partially explain why I tend to "feel good" :) when eating one of my favorite pasta recipes, penne alla vodka (though I'm reaching for an antacid shortly after)?

    Seriously though, i wonder if this is true?
    mmmmmmmmm dooouuughhhnuuuutz

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    I'll add...there seems to be a thing with making mozzarella cheese super thick and almost gum like for lasagna. My own personal rule is soften up the cheese bc I choke easily (my throat muscles are weak). I choked a few times on mozzarella from baked zitti and lasagna due to how it was prepared and making it rougher.

    Mozzarella can kill...

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    Οκ
    the rules of Cooking spaggeti (makaronia)
    as I learn them from mam

    OK
    many here have different opinions
    but that is how I learn

    Rule No 1

    that is how we put them in the caserolla (Katsarolla)




    we prefer water not cold neither boiling
    around 50-60 C is good to enter as the above the spaggeti
    the heat must be very strong now till the boiling degree


    Rule No 2

    we avoid very strong heat, when starts boiling
    and always concern about the quantity of water,
    otherwise we might get that result





    Rule No 3

    That is personal choice,
    I prefer to add salt at boiling water,
    yet makes too much foam,
    but I believe inserts inside the makaronia
    and prevents it for getting as white mud


    Rule No 4

    you know when spaggeti is ready
    by the following act
    you throw one at a vertical position tile,
    if not ready won't stick
    if boiled too much will drop due to overweight and low 'glue' κολλα
    The perfect is to throw it and stick on the tile for 5-10 seconds moveless




    that is the correct time to strain them

    Rule No 5

    I personally hate that,
    the fried makaroni
    I prefer Makaronia/spaggeti not fried,
    I mean not back to the chauldron to fry them with butter or olive oil,

    I prefer them half washed in the strainer with little bit warm water
    and then (with hands) to the dishes puring room temperature olive oil.
    mixing them, and serve above the sauce and cheese
    for me, warm makaroni, cool olive oil


    Rule No 6

    We eat with a fork, spoon is for soups,
    forget Savoir vivre when comes to delicasy

    Different people diffrent opinions,

    But that is my rules/suggestions

    BTW

    I am not Italian, so I do not search for the perfect result,
    I am sure that their chefs make it a science,
    but I am satisfied with the result following the above


    PS
    the tile must the typical white ones for cuisine with smalt


    PS2
    call me the barbarian of the cuisina

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    Quote Originally Posted by Yetos View Post
    Οκ
    the rules of Cooking spaggeti (makaronia)
    as I learn them from mam

    OK
    many here have different opinions
    but that is how I learn

    Rule No 1

    that is how we put them in the caserolla (Katsarolla)




    we prefer water not cold neither boiling
    around 50-60 C is good to enter as the above the spaggeti
    the heat must be very strong now till the boiling degree


    Rule No 2

    we avoid very strong heat, when starts boiling
    and always concern about the quantity of water,
    otherwise we might get that result





    Rule No 3

    That is personal choice,
    I prefer to add salt at boiling water,
    yet makes too much foam,
    but I believe inserts inside the makaronia
    and prevents it for getting as white mud


    Rule No 4

    you know when spaggeti is ready
    by the following act
    you throw one at a vertical position tile,
    if not ready won't stick
    if boiled too much will drop due to overweight and low 'glue' κολλα
    The perfect is to throw it and stick on the tile for 5-10 seconds moveless




    that is the correct time to strain them

    Rule No 5

    I personally hate that,
    the fried makaroni
    I prefer Makaronia/spaggeti not fried,
    I mean not back to the chauldron to fry them with butter or olive oil,

    I prefer them half washed in the strainer with little bit warm water
    and then (with hands) to the dishes puring room temperature olive oil.
    mixing them, and serve above the sauce and cheese
    for me, warm makaroni, cool olive oil


    Rule No 6

    We eat with a fork, spoon is for soups,
    forget Savoir vivre when comes to delicasy

    Different people diffrent opinions,

    But that is my rules/suggestions

    BTW

    I am not Italian, so I do search for the perfect result,
    I am sure that their chefs make it a science,
    but I am satisfied with the result following the above


    PS
    the tile must the typical white ones for cuisine with smalt


    PS2
    call me the barbarian of the cuisina
    Well, it's interesting.

    Just a gentle suggestion: try it our way for once! :)


    Non si fa il proprio dovere perchè qualcuno ci dica grazie, lo si fa per principio, per se stessi, per la propria dignità. Oriana Fallaci

  6. #31
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    @ Angela

    That is a recippe that I learn at Thessaloniki
    The cooker was Greek with Alexandreia Egypt descent

    fresh tomatoes cleaned up from their skin

    boil onios on water,
    when water evaporates drop olive oil and an idea of garlic
    do not dry them much
    drop the tomatoes and anisus, either a star, either few broken seeds from Mediterean anisus (some put ouzo but it is very heavy due to masticha)
    1-2 cinnamon tree wooden skins
    salt

    for rich flavor add Makedonian red peppers, and or makedonian sweat pepper (bukovo) (can also be sweat, or sweat-hot, or hot)

    extra-secret, an idea of marmelade for extra flavouring, strawberry, or redberry or less in quantity blackberry
    for extra flavours, not needed in basic sauce

    makedonian peppers and pepper
    they are not hot. widely known as Florina peppers.



    sweat pepper


    hot pepper from Almopia Αλμωπια




    less known sauces and tastes


    bietnamese anisus



    mediterennean anisos





    Alternative for Anisus if is strong smell
    try Fennel or finocchio or Liquorice for more sweat.

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    Rules for cooking pasta

    @Yetos. What kind of pasta do you recommend with your sauce? Long, short, small, pastina. I’m open to try new food. If I find the ingredients I might try it. :)
    But you oh Messapo, Tamer of Horses ... that no one, with neither iron nor fire can break down! “Virgil”

  8. #33
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    For me, it's fusilli or corkscrew shaped, penne is awesome as well. Tortellini salad stuffed with cheese and smothered in olive oil as a side dish to a sub sandwich sends my tastebuds to heaven

  9. #34
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    @ Davef

    really i do not know what kind.

    Italians made pasta a science since 1000 years ago'
    surely something thick with a small hard point to chew, and can hold the sauce
    Yep Fusilli and penne will be good, and the other that looks like a coccoon an oyster,


    as for tortelinia,
    the good things in life, are still made by hands!!!
    so use your hands, when consume!!!


    20 years ago, when I study,
    I could not manage rice,
    so the 'descent' food was makaronia/pasta and smashed potattoes, or in furno
    especially pasta, cause needed less time to prepair.
    which with just olive oil and cheese can have a nice taste and descent food,
    the most simple sauce, olive oil, smashed feta cheese, and little bit of oregano or basilico at top.
    just to bring a smell a sparkle on the nose, before the taste
    too much oregano makes it bitter.
    for me that is the problem with pasta,
    they are great at mouth, but neutral at nose
    they need the little something to 'tease' the nose
    and that is what a sauce must do in pasta,
    while in meat, we use sauce to make it soft to chew, slippery at mouth,
    in pasta sauce must give a fresh smell to 'erase' the smelling ability cells and brain.

  10. #35
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    Ummm..."use your hands when consume"-you're saying you should eat tortellini with your hands?

    And thanks to this thread I'm going to buy a bunch of mozzarella sticks at the gas station when I get my nightly coffee there! Hopefully they have them in stock, last week I was very disappointed when I couldn't find any.

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    Rules for cooking pasta

    Tortellini are Fingers Food, and Ketchup is a substitute for Tomato Sauce. I’m learning so much from you guys.

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    1 out of 1 members found this post helpful.
    Seriously, try an Italian sub with stuffed tortellini salad, it's one of the best things I've ever had!

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    @davef

    is it true that the best mozarells is made by donkey milk?

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    Yetos, mozzarella is made from buffalo milk. I'm not the best person when it comes to knowledge of food, Angela seems to know a lot more about culinary stuff imo.

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    Quote Originally Posted by davef View Post
    Yetos, mozzarella is made from buffalo milk. I'm not the best person when it comes to knowledge of food, Angela seems to know a lot more about culinary stuff imo.
    buffalo?

    i wish we had such animal in our diet,
    than cows and beef,

    It is much healthier,
    especially its fat when compared with cow/beef


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    Rules for cooking pasta

    Good Luck milking a Buffalo.
    Mozzarella di BUFALA ( The Lady ) :)
    Reading a Menu in a restaurant, or Browsing the grocery store, is obvious to me, the Butchering of the Italian Language.
    Last edited by Salento; 21-03-18 at 14:24.

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    By all means try eating these as a finger food! :)

    The most common way I eat them.



    Any pasta "salad" is an abomination imo: a glooey, gelatinous mess created by Americans.

    The bufalo breed in Italy is a water buffalo. It may have been introduced into Italy from the Balkans as a matter of fact.
    https://en.wikipedia.org/wiki/Italia...ranean_buffalo

    I almost never buy it here because mozzarella should be eaten either the day it's made or shortly thereafter. So, I buy the mozzarella made near by which is sold in my neighborhood Italian supermarket. It definitely doesn't taste the same, but better than something past its "due" date, if you know what I mean.

    This is burrata made from that mozzarella and cream.


    The scamorza is a better bet.

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    Angela, no offense but why is everything I LOVE an ABOMINATION to you? I'm not offended and you're entitled to like and dislike what you want but I'm just baffled that everything you describe as an abomination tops my chart!!

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    2 out of 2 members found this post helpful.
    Quote Originally Posted by davef View Post
    Angela, no offense but why is everything I LOVE an ABOMINATION to you? I'm not offended and you're entitled to like and dislike what you want but I'm just baffled that everything you describe as an abomination tops my chart!!
    The reason is that you have a totally America palate. You obviously weren't raised with real Italian food, and so you don't know what it's supposed to taste like...

    I promise you that were you to go to Italy you would not find these foods. Even if called by similar names, they would be totally different.

    This poor kid, an Italian exchange student, is trying very hard to be polite, but...
    https://www.youtube.com/watch?v=G7I4q6WE43w

    An Italian goes to Olive Garden...
    https://www.youtube.com/watch?v=kXCI8GWFp08

    It's not that my family doesn't like some American foods. They usually come in the summer and I barbecue steak for them, with sweet corn on the cob, for example, or we go to clambakes, and they love it. They also like a good hamburger if it's made with good quality meat.

    They even like the pizza from my local pizzeria, but the owner is from Napoli, so it's clear that they would.

    I just would never take them to an Olive Garden, or serve them pineapple pizza.

    As to pasta salads:

    "Some might say the most common mistake in making pasta salad is, well, making pasta salad. And given the pasta salads of our youth—tri-colored spirals of fusilli, clammy and cold, swimming in pools of nondescript oil and peppered with floppy slices of salami, chopped bell pepper, and cubes of tasteless cheddar cheese or, if we were lucky, pepper jack—we might be inclined to agree. But not all pasta salad is bad—it's just that almost all of it could be, well, a whole lot better. We spoke with senior food editor Dawn Perry about how to create a pasta salad that you'll actually want to eat."

    https://www.bonappetit.com/test-kitc...ommon-mistakes

    If people have to eat pasta salads, follow their advice.
    Last edited by Angela; 21-03-18 at 22:34.

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    Thanks that makes sense! I guess the only thing Italian about me is my genes and ancestry lol! :)

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    Quote Originally Posted by davef View Post
    Thanks that makes sense! I guess the only thing Italian about me is my genes and ancestry lol! :)
    Well, I find that surprising. Italians usually keep their food traditions, if nothing else.

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    This Pizzas are really good. I waited on line for over 1 hour. And I’ll do it again.
    Both makes the Best Pizza in America IMO.
    I ordered the classic pizza, others got clams ( weirdos :) ).
    New Haven’s Pizza Smackdown: Pepe’s vs. Sally’s
    https://www.tripsavvy.com/which-is-t...cticut-4138405
    Pizza Wars:

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    Actually I have my own unique palate called the davef palate! The things I'd eat would drive people mad. Cheeseburger with Mac salad toppings and ketchup anyone? Lol

    ps stupid auto correct was about to write chess instead of cheese...a chess burger topped with rooks and queens would put my teeth in checkmate lol

    and the only turnoff in terms of mac salad is it being made with mayo. The thought of mayo mixed with pasta makes even myself cringe, especially since I'm not a mayo fan. I don't know if anyone else here uses mayo a lot.

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    Level completed: 5%, Points required for next Level: 1,049
    Overall activity: 99.2%

    Y-DNA haplogroup
    T1a2 -Z19945
    MtDNA haplogroup
    H12a

    Ethnic group
    Italian
    Country: United States



    Is it possible that we are what we eat ? I say yes. :)

  25. #50
    Princess Achievements:
    Overdrive10000 Experience PointsVeteranThree Friends
    davef's Avatar
    Join Date
    19-06-16
    Location
    New York
    Posts
    2,218
    Points
    11,238
    Level
    31
    Points: 11,238, Level: 31
    Level completed: 99%, Points required for next Level: 12
    Overall activity: 11.0%


    Ethnic group
    Italian,Irish,Jewish
    Country: USA - New York



    Salento I love your avatar, he got mad style, do the disco boop boop boop ba boop boop ba boop boop boop boop boop boop boop boop.............................................. .BOOP

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