oldtimer Posted June 23, 2014 Share Posted June 23, 2014 Pasta basics. Take the cooked pasta straight into the sauce and dress to coat pasta. If there is sauce on the bottom after you have finished, you used too much sauce. Always salt the water to cook pasta. This is not an option. If not a seafood sauce garnish lightly with a hard Italian cheese of choice and fresh herbs if desired. The star in a pasta dish is the pasta, much as the star of a salad is the salad, not the dressing. Quote Link to comment Share on other sites More sharing options...
oldtimer Posted June 24, 2014 Share Posted June 24, 2014 Cole slaw for a side--also some Prima Dona cheese as a snack during the afternoon.. No censored beans it is all Gary's fault for not letting us in on the secret. But we all muddle through. Quote Link to comment Share on other sites More sharing options...
oldtimer Posted June 24, 2014 Share Posted June 24, 2014 Spare ribs cooked to perfection. Tender juicy and flavorful. Unfortunately everyone at the table remarked on the lack of censored beans. We did our best to get beyond it however... 1 Quote Link to comment Share on other sites More sharing options...
GWSmith Posted June 24, 2014 Share Posted June 24, 2014 Hello and good evening foodies...... Old Timer, thank you for your 'Pasta Basics', and your most recent photos of the cheese and ribs.. I noted the 'Hoot' cab, 2008 vintage, how is it, can you describe? Once again, I would like to thank Boxx for ALL of his photos the other evening (0; Now, for you BEAN heads.... The next photo will cont. with that censored component.... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted June 24, 2014 Share Posted June 24, 2014 Here then is a shot of our place setting...... Hey there mong, the Bose is the system we have on the second floor, I like it so much, I bought a second one for the studio... (0: So, from Klipschorns, to Bose and stuff in between, you can find something to please in this household ((0: Quote Link to comment Share on other sites More sharing options...
oldtimer Posted June 24, 2014 Share Posted June 24, 2014 It was typical of a Californian cabernet, on the middle to higher end of the scale. I would recommend it but they cut off Americans a year or more ago and sell strictly to the Asian market. They pretty much soured me on supporting their business for that. The good part was that a certain amount of profits went to saving bird habitat. Oh well, glory is fleeting. Quote Link to comment Share on other sites More sharing options...
GWSmith Posted June 24, 2014 Share Posted June 24, 2014 A close up of my plate.... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted June 24, 2014 Share Posted June 24, 2014 A real close up of my dish, fresh organic Italian parsley sit atop with a pasta cheese.... 1 Quote Link to comment Share on other sites More sharing options...
GWSmith Posted June 24, 2014 Share Posted June 24, 2014 Here was our vino selection for this dish, from Italy and our wine club..... (0: Thanks OT for the vino explanation........ Quote Link to comment Share on other sites More sharing options...
GWSmith Posted June 24, 2014 Share Posted June 24, 2014 Up next, my dried Thai chili pepper extravaganza !!! Some things I won't do IN HOUSE the next time !! Quote Link to comment Share on other sites More sharing options...
GWSmith Posted June 24, 2014 Share Posted June 24, 2014 (edited) Oh, the bean censor ..... That would be b.l.a.c.k. or n.e.g.r.o as it says on the product..... Now, what's wrong with that Mr. Klipsch software ??? ((((0: Edited June 24, 2014 by TIgerman Quote Link to comment Share on other sites More sharing options...
sunburnwilly Posted June 24, 2014 Share Posted June 24, 2014 Oh, the bean censor ..... That would be b.l.a.c.k. or n.e.g.r.o as it says on the product..... Now, what's wrong with that Mr. Klipsch software ??? ((((0: Yet redskin potatoes is fine . Quote Link to comment Share on other sites More sharing options...
mungkiman Posted June 24, 2014 Share Posted June 24, 2014 Pasta basics. Take the cooked pasta straight into the sauce and dress to coat pasta. If there is sauce on the bottom after you have finished, you used too much sauce. Always salt the water to cook pasta. This is not an option. If not a seafood sauce garnish lightly with a hard Italian cheese of choice and fresh herbs if desired. The star in a pasta dish is the pasta, much as the star of a salad is the salad, not the dressing. I didn't know about the seafood "rule" until an Italian restaurant (in Italy) refused my Parmesan request... Mama Mia! Quote Link to comment Share on other sites More sharing options...
oldtimer Posted June 24, 2014 Share Posted June 24, 2014 You are lucky they did not kick you out of the country right then and there. Quote Link to comment Share on other sites More sharing options...
mungkiman Posted June 24, 2014 Share Posted June 24, 2014 I only escaped by throwing barrels... 1 Quote Link to comment Share on other sites More sharing options...
BigStewMan Posted June 24, 2014 Share Posted June 24, 2014 (edited) sorry folks couldn't resist playing some BEAN E. KING Edited June 24, 2014 by BigStewMan Quote Link to comment Share on other sites More sharing options...
BigStewMan Posted June 24, 2014 Share Posted June 24, 2014 (edited) Pasta basics. Take the cooked pasta straight into the sauce and dress to coat pasta. If there is sauce on the bottom after you have finished, you used too much sauce. Always salt the water to cook pasta. This is not an option. If not a seafood sauce garnish lightly with a hard Italian cheese of choice and fresh herbs if desired. The star in a pasta dish is the pasta, much as the star of a salad is the salad, not the dressing. I didn't know about the seafood "rule" until an Italian restaurant (in Italy) refused my Parmesan request... Mama Mia! It all gets covered in ketchup anyway. Edited June 24, 2014 by BigStewMan Quote Link to comment Share on other sites More sharing options...
oldtimer Posted June 24, 2014 Share Posted June 24, 2014 You are one sick bastard! Gotta love it. Quote Link to comment Share on other sites More sharing options...
BigStewMan Posted June 24, 2014 Share Posted June 24, 2014 You are one sick bastard! Gotta love it. like i say, consider it a compliment. I wouldn't waste perfectly good ketchup on crappy food. Quote Link to comment Share on other sites More sharing options...
Boxx Posted June 24, 2014 Author Share Posted June 24, 2014 A real close up of my dish, fresh organic Italian parsley sit atop with a pasta cheese.... Looks outstanding Gary.... Also, your choice is wine is excellent.... Quote Link to comment Share on other sites More sharing options...
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