I'm making mac and cheese for supper and don't have enough elbows that the recipe calls for. I have lots of small shells, but I think they would measure differently for the recipe. Am I right? should I increase or decrease something?
By weight all dried pasta is essentially equal. Since you have lots of small shells use just that, hold off on the elbows until you get more. Any pasta dish tossed together with different odd lot shapes just looks stupid... mac n' cheese using a mix of elbows and shells couldn't be lower IQ.
Sheldon
I'm not concerned with the visual as much as the flavour. My shells are the curled kind, but I wondered if they would flatten in the sauce, unlike the elbows which hold their shape well. Thanks to all who answered. I'll measure them the same and see what happens....Sharon
You terrible person! You're probably a child molester or serial killer too! Mixing different kinds of pasta! Wouldn't it be nice if the kind of, well, let's call them "people" so as to not sink to their level, would stop replying to your messages after they told you what scum you are for such horrible culinary indiscretions? But they won't. They like insulting others. Again, we don't have to devote much time to them. Best to ignore them, and note that some of us are mostly polite and not out to flame you everytime you post.
"Goomba38" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
biig wrote:
> > Sheldon wrote: > >>biig wrote: >> >>>Sheldon wrote: >>> >>>>biig wrote: >>>> >>>>>I'm making mac and cheese for supper and don't have enough elbows that >>>>>the recipe calls for. I have lots of small shells, but I think they >>>>>would measure differently for the recipe. Am I right? should I >>>>>increase >>>>>or decrease something? >>>> >>>>By weight all dried pasta is essentially equal. Since you have lots of >>>>small shells use just that, hold off on the elbows until you get more. >>>> Any pasta dish tossed together with different odd lot shapes just >>>>looks stupid... mac n' cheese using a mix of elbows and shells couldn't >>>>be lower IQ. >>> >>>I'm not concerned with the visual as much as the flavour. >> >>Um, pasta companys make each shape with the same recipe, pasta shape >>has no bearing on flavor... presentation makes no difference to you... >>'zactly what I figured from your query, you've not much culinary IQ, in >>fact you have none, zero, nada.. . . wasn't bad enough you didn't know >>to measure pasta by weight. >> >>Sheldon Troy > > Judgement from our charming resident expert on everything? ..Sharon
Yeah, he's being cranky today but... it was still a pretty stupid question originally, if you ask me?
Great. I say things like that and I get in trouble. You say it, and.....we'll see.
Looks like rudeness abounds today Doug.....I never pretended to be a chef, but didn't need the put-down from either of them. I consider the source....Sharon
You certainly don't need to pretend to be an ungrateful [censored], that's for sure... if you already know the answer don't post a query. Obviously Usenet is not for you.... cranky mouthed low IQ newbies like you should best depart before you get steamrolled.
I'm making mac and cheese for supper and don't have enough elbows that the recipe calls for. I have lots of small shells, but I think they would measure differently for the recipe. Am I right? should I increase or decrease something?
[snip]
Quoted message said:
I'm not concerned with the visual as much as the flavour. My shells are the curled kind, but I wondered if they would flatten in the sauce, unlike the elbows which hold their shape well. Thanks to all who answered. I'll measure them the same and see what happens....Sharon
I like shells and cheese. We buy some kind of mix at Costco. White cheddar and shells.
My wife and I don't agree at all about mixing stuff. I like it. She doesn't. She usually wins.
Just shells works fine. They don't hold their shape as well, but I'm happy with them. Just see what people want. Go with it.
-- Dan Abel [email hidden] Petaluma, California, USA
