Straight pasta or 'nests'...

[jazzfuturist]

i like my rack full of nests. gnotti, tangelli, lotsa cabelli. trying to read the panel markings is like trying to look a goth kid in the eyes.

[littlejam]

hello,

here is 'sipandfeast' youtube channel
doing a shrimp alfredo with dried pasta nests
(he does add cream to the alfredo (but states that it is not a traditional alfredo))

i would've added some frozen mixed veggies towards the end

still a goodgood recipe

cheers and eat well,

j

[plaamook]

hello,

here is 'sipandfeast' youtube channel
doing a shrimp alfredo with dried pasta nests
(he does add cream to the alfredo (but states that it is not a traditional alfredo))

i would've added some frozen mixed veggies towards the end

still a goodgood recipe

cheers and eat well,

j

Nah. Leave the plants on the side. Dont mess w the purity of it.
I used to make something like that w scallops when I regularly had my freezer stuffed w the little guys from work.
Works w mussels too. Just adjust the Belgian vibe and add pasta.

I’m back here because someone asked me to make them carbonara.
This happens now and again and I just wing it and it always turns out good. Like I’m pretty sure w enough cream, garlic, and cheese you can’t go wrong.
It’s not my favourite thing but I always enjoy it.
Works very well w baked cauliflower.
In fact you can dump the pasta and just make the most bad ass cauliflower cheese in the universe that way. Bacon and dried porcini. Feckin slammer.

[plaamook]

So I finally got back to clear out a storage unit I had in Oxford and there was all this pasta I left there that's 3-4 years old. It's all past its due date but I cooked some anyway and it was fine.
So...anyone have an idea how old pasta can be before it's actually dead?
I've only run into dead pasta once and you could taste/smell that the oil in it had gone rancid but I didn't pay attention at the time to how old it was.

Pretty happy about this as there's about 5KG of a very hard to find shape that's one of my favs...either gigli or fiorelli depending on the producer.

[jam-s]

If it's stored dry, dark, not too hot and rather air tight dry pasta could last for decades. Only when moisture enters the game mold could form and when not stored pretty air tight it could soak up odours from its surroundings which could get it to taste pretty badly.

[littlejam]

hello,

i agree with jam-s
as long as the pasta is stored correctly and doesn't smell bad when opened
then goodgood to go

if you already cooked 'one bag' and it tasted fine
the rest should be the same (if you bought all the pasta at the same time)

once the package is opened, then i'd start the count down clock to expiration

underwater is a cool place to be

i wish i knew how to dive for scallops
i wish i lived in a place where i could dive for scallops

scallops / salmon / calamari / halibut / octopus
top 5 favorite seafood

spent a summer in alaska in a fish cannery
that processed halibut and salmon

halibut are huge
we had to pick them up from the dock / boat
and pack them in big ice totes that got picked up by fork lifts
'upside down fish, upside down fish' workers would say
if someone hoisted the fish the wrong way into the ice tote
50 - 80 lbs each
great exercise

saw a bear across the river
we just stared at each other

found 3 eagle feathers in homer, alaska

ate halibut and mac and cheese for weeks

halibut is so expensive now

cheers and eat well,

j

[plaamook]

Littlejam…you live in New York right?
You should be able to dive for lobster crab and scallops near there. You need to learn to dive first.
You can prob dive for octos. Squid are too fast. Salmon are out too.
I’d like to dive for clams and shrimp but that’s not possible either . ‍♂️

I wish we could 3D print the stuff. I’ve become fond of some of the more freaky shapes for certain recipes and it’s a pain in the ass looking for specific shapes.
I know you can just make your own fresh but I actually prefer the dried for most applications and that’s a real production.

[littlejam]

hello,

@plaamook: you have piqued my interest

i live in brooklyn, ny

i texted my buddy in babylon, long island, ny
to see if he knows anybody who goes seafood diving

i also texted my step son whose girlfriend lives in long island, ny
maybe she knows or some of her dad's friends go diving
they both go up to maine for lobster rolls
(sandos are expensive)

i'm torn regarding the octopus
i love to eat them
i don't know how well i'd feel to catch / kill

then nyc has the fish market up in the south bronx
(perhaps in view of riker's island (go figure))

bring 2 backpacks with those ice pack things
and jump the 5 train to the bronx

there is also chelsea seafood market
i did sushi there once

cheers and pasta well,

j

[plaamook]

But of an odd one but im in a place w all these boxes of dried cannelloni around and was thinking of making stuffed baked cannelloni w just ricotta etc.
it’s strange because my mum and granny used to make manicotti fresh which should theoretically be similar but somehow I’m not so sure.
Think I’ll follow the stuffed shells recipe and just wing it.

[littlejam]

hello,

looks like fresh noodles

the sauce looks excellent

cheers and eat well,

j

[littlejam]

hello,

here is 'pastagrammar' youtube channel
with a wonderful video from southern italy
in search of a 'very difficult' albanian pasta

there is an italian prince who sings about his homeland albania

there is a fresh pasta that is 'no hands'

the landscapes are beautiful

cheers and eat well,

j

[motuscott]

I once went diving in NY Harbor.
Not for seafood,
not on purpose,
just a spontaneous decision, made by a guy bigger than me.

[RobC]

Gonna make fresh pasta today again. Flour & egg only, so no additional water used.

[plaamook]

Gonna make fresh pasta today again. Flour & egg only, so no additional water used.

Verdict? Photos?

[RobC]

Gonna make fresh pasta today again. Flour & egg only, so no additional water used.

Verdict? Photos?

It's long gone : ) but I plan to make more. Although I "only" made lasagna this time. It worked out perfectly. Both taste, and texture. And it's really easy to handle when pre-boiling it, too. Didn't rip at all.

[plaamook]

Verdict? Photos?

It's long gone : ) but I plan to make more. Although I "only" made lasagna this time. It worked out perfectly. Both taste, and texture. And it's really easy to handle when pre-boiling it, too. Didn't rip at all.

Ricotta or bechamel?

[selig]

I once went diving in NY Harbor.
Not for seafood,
not on purpose,
just a spontaneous decision, made by a guy bigger than me.

When I lived in the city a few years ago I was amazed folks would paddle board/kayak/jet ski on both the Hudson and East river. Would hate to accidentally swallow some of that water…let alone boil pasta in it (to get back on topic).

[motuscott]

Friend of mine who grew up in Inwood has a story about seeing a dead giraffe floating in Jamaica Bay.

[motuscott]

Inwood and Jamaica Bay are both in New York City
Should have mentioned that.

[RobC]

It's long gone : ) but I plan to make more. Although I "only" made lasagna this time. It worked out perfectly. Both taste, and texture. And it's really easy to handle when pre-boiling it, too. Didn't rip at all.

Ricotta or bechamel?

It was a lasagna bolognese, so with bechamel of course.

No nutmeg added. I used to have it, but didn't enjoy it. I made a tea of it instead. Was tasty, mildly fun, but dried out my throat and mouth like hell at night. Yet it only was 2.5 pieces, so not even druggie purpose! D :

[littlejam]

hello,

i have a buddy who had a buddy in college
who did 'nutmeg'
in a glass of water with almost half a spice jar's worth of nutmeg
my buddy thomas kept checking in on his buddy
it was a great first night, then bad following day
then bad following day
then bad following day
then bad following day


then my other friend during college
came home from school one day
his dog was walking forward
then walking backwards
then walking forwards
then walking backwards
then the dog just fell over
turns out the dog found its way into a pack of liquid cold capsules
benadryl lean like stuff
so the dog was kinda trippin the light fandango

pets do the craziest things when left alone

cheers and alfredo,

j

[littlejam]

hello,

here is recipe30 on the youtube
with 6 pasta dishes
some with fresh pasta
some without

the carbonara looks pretty authentic
as does the fettuccine alfredo

the soundtrack is house music
a different groove for each different recipe

cheers and eat well,

j

[plaamook]

I just made a tomato sauce w ox tail, oloroso (sherry) wild herbs and carrots. Bit of chilli.
Ate it w casarecci, fava beans, and ricotta I made from milk from my friends goats.
Bloody good stuff it was too.

[plaamook]

Well, it’s tomato season down here in the sunny south of Spain.
So today I went and picked some old wrinkled but very concentrated late season tomatoes and baked them w garlic herbs and sherry. Ate em w carerecci.
And it was beautiful.

[motuscott]

Guys this is serious.
Possible gluten intolerance...
Kill myself now or take the incredible time and effort necessary to continue my glamorous poverty lifestyle?
I already eat rice like some guy who already eats rice.
Fresh bakery bread was part of my decision to move to this god forsaken hellhole 40 odd years ago.
Once had a potato based bagel, don't ask
Ur vote counts!