Zahndrah
Tender vittles  Posts: 30 Registered: 1/19/2008 Offline
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1/24/2008 at 02:21  |
No Longer Avalible
On 2008-01-24 at 10:32:39, Zahndrah asked to smell your dick
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Wotak
You + Fava Beans = Yum   SSHOLEPosts: 797 Registered: 5/27/2005 Offline
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1/24/2008 at 02:29 |
Please cook this for me immediately.
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Zahndrah
Tender vittles Posts: 30 Registered: 1/19/2008 Offline
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1/24/2008 at 02:57  |
Of course, since you asked so nice and said "Please" |
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sikki_nixx
Don't be vague. Ask for cream.  SSHOLEPosts: 45 Registered: 4/5/2007 Offline
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1/24/2008 at 16:06 |
apparently EatingWell.com (Where good taste meets good health) thought your recipe was equally delicious and did a feature on it six months ago.
you should quit while you're ahead.
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Zahndrah
Tender vittles Posts: 30 Registered: 1/19/2008 Offline
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1/24/2008 at 16:24 |
I never said these where my receipes, They are just good and simple. Anyone can look them up. But since you are going to whine about it, I will delete them . get a life... and go bother someone else.
On 2008-01-24 at 10:37:47, Zahndrah asked to smell your dick
On 2008-01-24 at 13:48:02, Zahndrah asked to smell your dick |
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sikki_nixx
Don't be vague. Ask for cream. SSHOLEPosts: 45 Registered: 4/5/2007 Offline
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1/24/2008 at 17:30 |
Zahndrah: I never said these where my receipes, They are just good and simple.
adding personal touches periodically throughout a copy/paste post isn't necessarily the best way to convey a copy/paste post. please report for retraining immediately.
Anyone can look them up.
and should. stop shitting in the pool. a google search of say, "crockpot recipies" might do the trick
But since you are going to whin about it, I will delete them . get a life... and go bother someone else.
it seems that i've offended you, and for that i'm truly sorry : (
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HOBO
* b0bo has quit IRC ('Exit')  SSHOLEPosts: 1142 Registered: 3/19/2002 Offline
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1/24/2008 at 17:37 |
GET IT ON!
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LORDKAHUNA
Don't make me fuk your moustache  SSHOLEPosts: 1663 Registered: 8/5/2003 Offline
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1/24/2008 at 19:17 |
Gentlemen please!
This can all be resolved with a "TITS OR GTFO".
I'm just sayin.
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the rice I had yesterday came out practically verbatim |
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witty_screen_name
MEEP MEEP here comes the fartbus  SSHOLEPosts: 93 Registered: 9/6/2007 Offline
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1/28/2008 at 03:18 |
Made this for dinner tonight. Good shit!
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IMBOLCPunxsutawneyPhil
SENATOR BABYHEAD  Posts: 244 Registered: 3/17/2005 Offline
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1/30/2008 at 06:35 |
I like the fact that this isn't anyone's recipe, so I can critique it a bit--I've made this in the past, but never with Fusili...
You could just make a Carbonara Italian American style following this recipe and some modifications.
This seems to be the origin of it:
stolen from wiki:
The Italian-American recipe commonly referred to as carbonara is made from cream,[3] [4] eggs, parmesan cheese (sometimes with pecorino romano cheese), and pancetta (or some other type of bacon). Some American recipes add salt, pepper (white or black), and/or garlic to taste; with peas added for color.[4] This preparation is saucier than the Italian version, and has more in common with a cream sauce such as that incorporated into Fettuccine Alfredo.
I've never done eggs with it--but why the hell not? As for the chantrelle mushrooms, I think that's just fancy talk--Shiitake or Crimini will do in a pinch--be sure to try that percornino, they aren't kidding.
I would amend this recipe too: mostly at step 2
2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Cook prosciutto, stirring, until it begins to brown, about 5 minutes.
NO!, add your stuffs right before it browns, use that 30 seconds below..
Add garlic and cook, stirring, until fragrant, 30 seconds.
no again, crush it and add it right after the mushrooms.
Add mushrooms and cook, stirring, until they release their juices and most of the liquid has evaporated, about 4 minutes.
Sprinkle flour over the mushrooms; stir to coat.
here is where you add the garlic while you have mushroom "juices" and you reduce that a bit, then add the wine to alleviate the suffering of the garlic [before it turns bitter]. also there is no need for flour.
This part is good:
Add wine and let simmer for 1 minute. [huff the fumes, don't let that alkyhol go to waste] Also smelling your cooking makes you appreciate the melange of flavors!!
Add broth, return to a simmer and cook, stirring, until slightly thickened, about 3 minutes. Remove from the heat. Stir in cream and pepper.
Totally wrong. Add the cream/milk and ditch the broth, use milk instead. Add the pepper along with the ham bits and reduce it's amount [you will need less]. Also use the grated pecornino/parmesan/asiago cheese as your thickening agent, not the flour.
If you have cheese you don't need flour.
oh yeah if you want to use frozen peas, you can add them to the cream sauce as it reduces.
--ah that was fun.
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