Evolved names

"sf" <[email hidden]> wrote

Quoted message said:

On Sat, 15 Oct 2005 17:52:18 GMT, sarah bennett wrote:

Quoted message said:

Quoted message said:

stouffer's macaroni and cheese is quite yummy. It's one of the few
frozen prepared foods that I like.

I like their vegetable lasagne (white sauce)... I add extra garlic and
romano cheese, that's about all.

I like their lasagnas, both meat and vegetable, the mac n cheese and
their stuffed peppers. I happen to have all of those in my freezer right
now as there was a 50% off sale ... I think maybe I've had their
pepper steak as well, I think that was good. I fergit. Anyway, not
bad at all when all you want is lunch, no hassles.

I do like their deluxe french bread pizza as well.

nancy

Nancy Young said:

I do like their deluxe french bread pizza as well.

🙂 I completely forgot about those. Haven't had them in years... but
they were very good!

~patches~ said:

We ate at one restaurant that had the absolute worst lasagne in the world.
I swear the sauce was made with dog food!

20 years ago when I was living in New York City, I bought a restaurant guide
for that locale. I remember that Sardi's was the restaurant most favored by
celebrities, and they touted their cannelloni as a specialty of the house.
The reviewer likened it to cat food which had been wrapped in leather and
spot-welded to an ashtray!

Bob

Peter Aitken said:

"sarah bennett" <[email hidden]> wrote

Quoted message said:

well, doesn't pesto literally mean anything (food) ground into a paste
with a pestle?

Perhaps, but that's irrelevant. In the culinary world it means a paste made
from basil, cheese, etc.

There is more than one kind of pesto; the genovese variant is just the
best known and most widely used. Another very popular kind is pesto
rosso, which is based on sun-dried tomatoes and is likely to be of
southern Italian origin where they are semi-popular. It appears to be
unrelated to pesto genovese, but some recipes do include basil at least.
Some contain peppers. I've seen commercial pesto rosso in "alimentari"
and supermarkets in Italy and even here in Germany it can be found in
nearly every supermarket, it seems.

Here is a recipe from Patricia Wells's _Trattoria_.

Victor

Red Pesto Sauce
Pesto rosso

10 sun-dried tomatoes
1 plump fresh garlic clove, minced
1/2 teaspoon crushed red peppers (hot red pepper flakes), or to taste
6 tablespoons extra-virgin olive oil
About 20 salt-cured black olives, such as Italian Gaeta or French Nyons
olives, stoned
2 teaspoons minced fresh thyme leaves
1 tablespoon minced fresh rosemary leaves

In the bowl of a food processor, combine all the ingredients and process
until the sauce is lightly emulsified but still quite coarse and almost
chunky. (You do not want a smooth sauce.) The sauce can be stored in
the refrigerator for up to 1 month. If you do so, first cover the pesto
with a film of olive oil.

Yield: 4 fl oz (125 ml) sauce

"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
news:[email hidden]...

Quoted message said:

~patches~ said:

We ate at one restaurant that had the absolute worst lasagne in the
world. I swear the sauce was made with dog food!

20 years ago when I was living in New York City, I bought a restaurant
guide for that locale. I remember that Sardi's was the restaurant most
favored by celebrities, and they touted their cannelloni as a specialty of
the house. The reviewer likened it to cat food which had been wrapped in
leather and spot-welded to an ashtray!

Bob

Did you like it?
Dee Dee

"Peter Aitken" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"sarah bennett" <[email hidden]> wrote in > >

Quoted message said:

well, doesn't pesto literally mean anything (food) ground into a paste
with a pestle?

Perhaps, but that's irrelevant. In the culinary world it means a paste

made

Quoted message said:

from basil, cheese, etc.

Not really Peter. IMO, pesto made from basil, cheese and pinenuts is one
particular type of pesto. There are many of them such as pesto made with
cilantro. Even it Italy there are many different concoctions that can be
called a pesto. It is not only a paste; it can be anything made with a
mortar and pestle.

Charlie

Charles Gifford said:

Not really Peter. IMO, pesto made from basil, cheese and pinenuts is one
particular type of pesto. There are many of them such as pesto made with
cilantro. Even it Italy there are many different concoctions that can be
called a pesto. It is not only a paste; it can be anything made with a
mortar and pestle.

Agreed. My usual is the classic basil and parsley, garlic, pinenuts
and olive oil. Absolutely no cheese. -aem

"Derek Lyons" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dimitri said:

We are creating a generation of misinformed idiots;

No, we are living in an age where food snobs are attempting to define
each and every term with a single meaning - even if it does not have
such in it's native enviroment.

D.

Can you enlighten us with some examples?

Charlie

Dee Dee said:

Quoted message said:

20 years ago when I was living in New York City, I bought a restaurant
guide for that locale. I remember that Sardi's was the restaurant most
favored by celebrities, and they touted their cannelloni as a specialty
of the house. The reviewer likened it to cat food which had been wrapped
in leather and spot-welded to an ashtray!

Did you like it?

:-)

I never went to Sardi's; there were PLENTY of fine eating establishments
which DIDN'T have that cat-food stigma!

Bob

"Derek Lyons" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dimitri said:

We are creating a generation of misinformed idiots;

No, we are living in an age where food snobs are attempting to define
each and every term with a single meaning - even if it does not have
such in it's native enviroment.

D.

Please look up "scampi" and tell me what is the definition.

Idiot!

Dimitri

In article <[email hidden]>,

kilikini said:

Oh, you said pesto, which got me thinking to Salsa. What's the *real*
definition of salsa? I mean, traditionally you think of tomatoes, lime,
vinegar, onion, cilantro, jalepenos, garlic and such. But now there are
fruit salsas, different veggie salsas..... What is the true meaning of
salsa?

Sauce. And just like pesto (paste), people think that the one
popular version they know must be the One True Version. That's why this
evolving name thread is so amusing. Only a few things that have been
added to Dimitri's list actually have one authorized version. Even that
is dubious, because chef's in each nation/region/town always make their
own version. It is more likely that there are certain ingredients that
are almost always included and some that are almost always excluded, and
with the exception of restaurant created specialties, probably even that
is too tight a definition.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

In article <[email hidden]>,

~patches~ said:

IIRC the spelling is lasagne but I think I've also seen it spelled
lasagna so who knows?

I may be wrong, but I thought lasagne was plural.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

Ranee Mueller said:

In article <[email hidden]>,

~patches~ said:

IIRC the spelling is lasagne but I think I've also seen it spelled
lasagna so who knows?

I may be wrong, but I thought lasagne was plural.

Yep. I looked it up last night; I wanted to deliberately misspell it in
my hotdish recipe title (that has no noodles in it and oughtta be called
something like "stacked enchiladas"😉 Turns out both are correct, and
lasagna is singular and lasagne is plural.

Bob

zxcvbob said:

Ranee Mueller said:

In article <[email hidden]>,

~patches~ said:

IIRC the spelling is lasagne but I think I've also seen it spelled
lasagna so who knows?

I may be wrong, but I thought lasagne was plural.

Yep. I looked it up last night; I wanted to deliberately misspell it in
my hotdish recipe title (that has no noodles in it and oughtta be called
something like "stacked enchiladas"😉 Turns out both are correct, and
lasagna is singular and lasagne is plural.

Bob

Well that's good to know since I do lasagna in bulk sessions that would
then make it lasagne 🙂 Regardless of the way it is spelled it is still
good food!

"Dimitri" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

We are creating a generation of misinformed idiots;

<snip>

Chef = Cook

Charlie

"Dimitri" <[email hidden]> wrote in message

Quoted message said:

Please look up "scampi" and tell me what is the definition.

Would you have a good recipe for chicken scampi?

Charles Gifford said:

Dimitri said:

We are creating a generation of misinformed idiots;

<snip>

Chef = Cook

Cook who demonstrates a recipe or technique in public = Celebrity Chef

"Edwin Pawlowski" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Dimitri" <[email hidden]> wrote in message

Quoted message said:

Please look up "scampi" and tell me what is the definition.

Would you have a good recipe for chicken scampi?

Sure - add precooked frozen Chicken tenders to the scampi sauce and zap in the
nuker to warm.

Top with grated Velveeta cheese

SCAMPI SAUCE:
3 shallots
1 clove garlic
1 oz. Worcestershire sauce
1/2 pt. fresh lemon juice
1/2 pt. sherry
1 lb. butter
1 1/2 c. American mustard, yellow
Grind the shallots and the clove of garlic. Add the Worcestershire sauce, lemon
juice and sherry. Mix the cup of mustard with butter until smooth and add this
to the first mixture. Boil for 5 minutes, with constant stirring. The lemon
juice helps preserve this sauce indefinitely in the refrigerator

NOT

Dimitri

Dimitri a écrit :

Quoted message said:

Top with grated Velveeta cheese

I don't know how one would go about grating Velveeta. Do you let it
dry out first?

Wayne Boatwright said:

On Tue 18 Oct 2005 08:30:40a, alsandor wrote in rec.food.cooking:

Quoted message said:

Dimitri a écrit :

Quoted message said:

Top with grated Velveeta cheese

I don't know how one would go about grating Velveeta. Do you let it
dry out first?

Very cold on the large hole shredding side of a box grater.

I put it in the freezer for awhile first.

Boron