"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message news:[email hidden]...
Quoted message said:
Oh pshaw, On Mon 12 Jun 2006 09:23:37a, Goomba38 was muttering about...
Quoted message said:
MoM said:
I always make way to much pasta when I make Spaghetti whether with meat balls or meat sauce. So after I make a couple of servings to freeze I throw in the extra pasta into the sauces remaining. Usually just a little because it can't be too wet.
I refridgerate this and the next day I dump in a pan with a little oil and chop up the chilled pasta and sauce and fry. Yum!
Oh yeah!! Leftover fried spaghetti is the best. I always use a tasty olive oil (of course!) to fry it in. The longer and slower you do it, the crispier it gets in parts. I love the stuff. I think a lot of folks never got to try this way of eating leftovers since the invention of the microwave. Shame.
Agreed. If I ever have leftover spaghetti, I do the same. I should probably make extra on purpose. :-)
--
Wayne Boatwright __________________________________________________________________________
I often wonder ... What do people mean when they say the computer went down on me?
I must admit, I don't do it on purpose. My hubby says I still think I'm cooking for the 40,000. LOL.
I do up a lb of spaghetti about once a week and store it in a bag in the freg. I can then either heat up some sauce then add the pasta.
Quoted message said:
Cooking ahead and storing is a great idea. I never thought of that. Do you mix anything with it before bagging, like oil to keep it from sticking together?
Think the word "texture". Then think to freshly cooked "al dente" spaghetti. Then think to spaghetti cooked "al dente" a couple days ago. Where's that "al dente" gone? Sogginess is all that remains.
Cook pasta only when you're going to eat it. -- Vilco Think pink, drink rose'
Oh yeah!! Leftover fried spaghetti is the best. I always use a tasty olive oil (of course!) to fry it in. The longer and slower you do it, the crispier it gets in parts. I love the stuff. I think a lot of folks never got to try this way of eating leftovers since the invention of the microwave. Shame.
Fry it up then add some beaten eggs let it cook up and you have a pasta fritata. (well thats what I call it)
Pete
"MoM" <[email hidden]> wrote in message news:[email hidden]...
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I don't know if any of you do this but it's something I've loved since I was a kid.
I always make way to much pasta when I make Spaghetti whether with meat balls or meat sauce. So after I make a couple of servings to freeze I throw in the extra pasta into the sauces remaining. Usually just a little because it can't be too wet.
I refridgerate this and the next day I dump in a pan with a little oil and chop up the chilled pasta and sauce and fry. Yum!
Sometimes when I make a steak or chop(pan fried) I keep the juices in the pan and fry some pre-cooked plain pasta in drippings(I like linguine or fettuchini or spaghetti). Yum Yum.
"biig" <[email hidden]> wrote in message news:[email hidden]...
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I like the leftover spaghetti noodles with butter, salt and pepper, and grated parmesan. Heated in the micro. No tomato sauce.....Sharon
I like that, too, with a squeeze of lemon juice. Mmmmmmm...
Mary
I also forgot to mention garlic, either granules or minced fine ...Sharon
Sounds good. I love spaghetti tossed in butter and seasoned with Aromat(a swiss seasoning) and Nutmeg. Top with some black cracked peppercorns if your heart so desires.
Yep, I love spaghetti simply tossed with warmed olive oil, chopped basil, salt & pepper. Grate a little cheese over the top after plating. It's simple and yet very tasty. I've never tried frying leftover pasta.
Because of the sauce it was tossed with the first go round, it takes on a whole new flavor when fried leftover. Caramelized in bits almost? But it can't be wet with sauce, just colored. And tossing in the leftover meatballs (I slice them in half when frying leftovers up) and some parmesan cheese and you've got an excellent lunch. Try some...fried up slow in good olive oil. You'll be hooked 🙂 Goomba
I wouldn't name what you described as fried. I expect "fried" to be crispy. --
Ham and eggs. A day's work for a chicken, a lifetime commitment for a pig.
Because of the sauce it was tossed with the first go round, it takes on a whole new flavor when fried leftover. Caramelized in bits almost? But it can't be wet with sauce, just colored. And tossing in the leftover meatballs (I slice them in half when frying leftovers up) and some parmesan cheese and you've got an excellent lunch. Try some...fried up slow in good olive oil. You'll be hooked 🙂 Goomba
I wouldn't name what you described as fried. I expect "fried" to be crispy.
Yup, it gets crispy and dry. If you had too much sauce in there it wouldn't, yet if you didn't have any it wouldn't taste the same. It isn't deep fried, sure.. but I'd still say it qualifies as "fried"?
Decades ago, in the 60's I had a roommate who was in the US on a visa. he married and his wife came over. She often served the left over spaghetti with sauce mixed with an egg or two, depending on how much there was and fried it up without stirring until it was cooked through and was crispy on the bottom. She would then cut it into wedges and serve it as a side for the main meal she was having.
"MoM" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
I don't know if any of you do this but it's something I've loved since I was a kid.
I always make way to much pasta when I make Spaghetti whether with meat balls or meat sauce. So after I make a couple of servings to freeze I throw in the extra pasta into the sauces remaining. Usually just a little because it can't be too wet.
I refridgerate this and the next day I dump in a pan with a little oil and chop up the chilled pasta and sauce and fry. Yum!
"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message news:[email hidden]...
Quoted message said:
Oh pshaw, On Mon 12 Jun 2006 09:23:37a, Goomba38 was muttering about...
Quoted message said:
MoM wrote:
> I always make way to much pasta when I make Spaghetti whether with > meat > balls or meat sauce. So after I make a couple of servings to freeze I > throw in the extra pasta into the sauces remaining. Usually just a > little because it can't be too wet. > > I refridgerate this and the next day I dump in a pan with a little oil > and chop up the chilled pasta and sauce and fry. Yum!
Oh yeah!! Leftover fried spaghetti is the best. I always use a tasty olive oil (of course!) to fry it in. The longer and slower you do it, the crispier it gets in parts. I love the stuff. I think a lot of folks never got to try this way of eating leftovers since the invention of the microwave. Shame.
Agreed. If I ever have leftover spaghetti, I do the same. I should probably make extra on purpose. :-)
--
Wayne Boatwright __________________________________________________________________________
I often wonder ... What do people mean when they say the computer went down on me?
I must admit, I don't do it on purpose. My hubby says I still think I'm cooking for the 40,000. LOL.
"dee" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
MoM said:
"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message news:[email hidden]...
Quoted message said:
Oh pshaw, On Mon 12 Jun 2006 09:23:37a, Goomba38 was muttering about...
> MoM wrote: > >> I always make way to much pasta when I make Spaghetti whether with >> meat >> balls or meat sauce. So after I make a couple of servings to >> freeze I >> throw in the extra pasta into the sauces remaining. Usually just a >> little because it can't be too wet. >> >> I refridgerate this and the next day I dump in a pan with a little >> oil >> and chop up the chilled pasta and sauce and fry. Yum! > > Oh yeah!! Leftover fried spaghetti is the best. I always use a tasty > olive oil (of course!) to fry it in. The longer and slower you do > it, > the crispier it gets in parts. I love the stuff. > I think a lot of folks never got to try this way of eating leftovers > since the invention of the microwave. Shame.
Agreed. If I ever have leftover spaghetti, I do the same. I should probably make extra on purpose. :-)
--
Wayne Boatwright __________________________________________________________________________
I often wonder ... What do people mean when they say the computer went down on me?
I must admit, I don't do it on purpose. My hubby says I still think I'm cooking for the 40,000. LOL.
MoM
Is that deep fry or stir fry?
Neither, just my heavy titanium frypan with a bit of oil.
