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Thread: Al Denta Pasta

  1. #1
    Michael \(piedmont\) Guest

    Default Al Denta Pasta

    Can you cook fresh pasta to Al Dente? and, If you can't, what's the big deal
    with Al Dente then?

    Michael (piedmont)


  2. #2
    spamtrap1888 Guest

    Default Re: Al Denta Pasta

    On Aug 13, 7:54*am, "Michael \(piedmont\)" <As...@gmail.com> wrote:

    > what's the big deal
    > with Al Dente then?
    >


    Which would you prefer, starchy, mushy, or al dente?

  3. #3
    Giusi Guest

    Default Re: Al Denta Pasta


    "Michael (piedmont)" <[email protected]> ha scritto nel messaggio
    > Can you cook fresh pasta to Al Dente?


    Yes.



  4. #4
    Nunya Bidnits Guest

    Default Re: Al Denta Pasta


    Giusi <[email protected]> wrote:
    > "Michael (piedmont)" <[email protected]> ha scritto nel messaggio
    >> Can you cook fresh pasta to Al Dente?

    >
    > Yes.


    I met a chef who makes alfredo by cooking the fettucine al dente, then
    sauteeing it in olive oil and finishing it with romano by adding it
    gradually as he tossed the pasta in the sautee pan. Not a spec of cream, and
    the texture of the pasta and the sauce was magnificent. He was working with
    fresh pasta.

    Not that his recipe changes the answer to the question in any way, it was
    just yummy so I used it for an example.

    ;-)

    MartyB



  5. #5
    Ranée at Arabian Knits Guest

    Default Re: Al Denta Pasta

    In article <i44e05$imr$1@news.e[email protected]>,
    "Nunya Bidnits" <[email protected]> wrote:

    > I met a chef who makes alfredo by cooking the fettucine al dente, then
    > sauteeing it in olive oil and finishing it with romano by adding it
    > gradually as he tossed the pasta in the sautee pan. Not a spec of cream, and
    > the texture of the pasta and the sauce was magnificent. He was working with
    > fresh pasta.
    >
    > Not that his recipe changes the answer to the question in any way, it was
    > just yummy so I used it for an example.


    I love romano cheese, while we're just sharing random bits of
    information.

    Regards,
    Ranee @ Arabian Knits

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

    http://arabianknits.blogspot.com/

  6. #6
    sf Guest

    Default Re: Al Denta Pasta

    On Fri, 13 Aug 2010 15:44:25 -0700, Ranée at Arabian Knits
    <[email protected]> wrote:

    > In article <i44e05$imr$[email protected]>,
    > "Nunya Bidnits" <[email protected]> wrote:
    >
    > > I met a chef who makes alfredo by cooking the fettucine al dente, then
    > > sauteeing it in olive oil and finishing it with romano by adding it
    > > gradually as he tossed the pasta in the sautee pan. Not a spec of cream, and
    > > the texture of the pasta and the sauce was magnificent. He was working with
    > > fresh pasta.
    > >
    > > Not that his recipe changes the answer to the question in any way, it was
    > > just yummy so I used it for an example.

    >
    > I love romano cheese, while we're just sharing random bits of
    > information.
    >

    Me too! However, for general cooking - I buy the three cheese mix of
    parmesan, romano and asiago.... because I like it.

    Getting back to the pasta and cheese thing, at one old fashioned
    restaurant where I eat occasionally - everything comes with a side of
    pasta. I order my pasta "naked", then dress it with butter and the
    fresh grated parmesan they have in shakers on the table.

    --

    Carrot cake counts as a serving of vegetables.

  7. #7
    jmcquown Guest

    Default Re: Al Denta Pasta

    "sf" <[email protected]> wrote in message
    news:[email protected]..
    > On Fri, 13 Aug 2010 15:44:25 -0700, Ranée at Arabian Knits
    > <[email protected]> wrote:
    >
    >> In article <i44e05$imr$[email protected]>,
    >> "Nunya Bidnits" <[email protected]> wrote:
    >>
    >> > I met a chef who makes alfredo by cooking the fettucine al dente, then
    >> > sauteeing it in olive oil and finishing it with romano by adding it
    >> > gradually as he tossed the pasta in the sautee pan. Not a spec of
    >> > cream, and
    >> > the texture of the pasta and the sauce was magnificent. He was working
    >> > with
    >> > fresh pasta.
    >> >
    >> > Not that his recipe changes the answer to the question in any way, it
    >> > was
    >> > just yummy so I used it for an example.

    >>
    >> I love romano cheese, while we're just sharing random bits of
    >> information.
    >>

    > Me too! However, for general cooking - I buy the three cheese mix of
    > parmesan, romano and asiago.... because I like it.
    >
    > Getting back to the pasta and cheese thing, at one old fashioned
    > restaurant where I eat occasionally - everything comes with a side of
    > pasta. I order my pasta "naked", then dress it with butter and the
    > fresh grated parmesan they have in shakers on the table.
    >
    > --


    "shakers" of Parmesan cheese amounts to what comes in the big green tube at
    the grocery store. And you had the nerve to chastise me for buying Chase &
    Sandborn cofree? LOLOL

    Jill


  8. #8
    Bob Terwilliger Guest

    Default Re: Al Denta Pasta

    Jill wrote:

    >> Getting back to the pasta and cheese thing, at one old fashioned
    >> restaurant where I eat occasionally - everything comes with a side of
    >> pasta. I order my pasta "naked", then dress it with butter and the
    >> fresh grated parmesan they have in shakers on the table.
    >>
    >> --

    >
    > "shakers" of Parmesan cheese amounts to what comes in the big green tube
    > at the grocery store. And you had the nerve to chastise me for buying
    > Chase & Sandborn cofree? LOLOL


    No, the big green tube is not even *close* to "freshly grated parmesan". You
    may question whether the parmesan in the shakers really *is* freshly grated,
    but stating what you did is simply wrong. Many Italians grate a meal's worth
    of parmesan and put it in shakers for use during dinner. It's not the same
    thing as the green tubes AT ALL.

    Bob




  9. #9
    Felice Guest

    Default Re: Al Denta Pasta


    "jmcquown" <[email protected]> wrote in message
    news:[email protected]..
    > "sf" <[email protected]> wrote in message


    >> Me too! However, for general cooking - I buy the three cheese mix of
    >> parmesan, romano and asiago.... because I like it.
    >>
    >> Getting back to the pasta and cheese thing, at one old fashioned
    >> restaurant where I eat occasionally - everything comes with a side of
    >> pasta. I order my pasta "naked", then dress it with butter and the
    >> fresh grated parmesan they have in shakers on the table.

    >
    > "shakers" of Parmesan cheese amounts to what comes in the big green tube
    > at the grocery store. And you had the nerve to chastise me for buying
    > Chase & Sandborn cofree? LOLOL
    >
    > Jill


    "Shaker" doesn't always mean the green cardboard one. I grate my own
    Parmesan and put it in a glass shaker to use at the table.

    Felice



  10. #10
    Gorio Guest

    Default Re: Al Denta Pasta


    'Bob Terwilliger[_1_ Wrote:
    > ;1519295']Jill wrote:
    > --
    > Getting back to the pasta and cheese thing, at one old fashioned
    > restaurant where I eat occasionally - everything comes with a side of
    > pasta. I order my pasta "naked", then dress it with butter and the
    > fresh grated parmesan they have in shakers on the table.
    >
    > -- -
    >
    > "shakers" of Parmesan cheese amounts to what comes in the big green
    > tube
    > at the grocery store. And you had the nerve to chastise me for buying
    >
    > Chase & Sandborn cofree? LOLOL-
    >
    > No, the big green tube is not even *close* to "freshly grated parmesan".
    > You
    > may question whether the parmesan in the shakers really *is* freshly
    > grated,
    > but stating what you did is simply wrong. Many Italians grate a meal's
    > worth
    > of parmesan and put it in shakers for use during dinner. It's not the
    > same
    > thing as the green tubes AT ALL.
    >
    > Bob


    WELL! Apparently you haven't been tuning in to one Ms. Sandra Lee. She
    claims that the money saving aspects of the tube is well worth the
    non-effort of the real deal. (This is sarcasm. We all know you either do
    or don't with parmesan. I'll spend the extra bucks. The green tube is
    mostly bread crumbs with parmesan dust.)




    --
    Gorio

  11. #11
    Dan Abel Guest

    Default Re: Al Denta Pasta

    In article <i4bpp2$7jt$[email protected]>,
    "Felice" <[email protected]> wrote:

    > "jmcquown" <[email protected]> wrote in message
    > news:[email protected]..


    > > "sf" <[email protected]> wrote in message


    > >> Getting back to the pasta and cheese thing, at one old fashioned
    > >> restaurant where I eat occasionally - everything comes with a side of
    > >> pasta. I order my pasta "naked", then dress it with butter and the
    > >> fresh grated parmesan they have in shakers on the table.

    > >
    > > "shakers" of Parmesan cheese amounts to what comes in the big green tube
    > > at the grocery store. And you had the nerve to chastise me for buying
    > > Chase & Sandborn cofree? LOLOL


    > "Shaker" doesn't always mean the green cardboard one. I grate my own
    > Parmesan and put it in a glass shaker to use at the table.


    On my entertainment budget, I figure both the shakers and the bowls have
    stale grated cheese in them.

    I guess it's like black pepper. Most pepper shakers at cheap
    restaurants have really stale pepper in them. A step up is places that
    grind the pepper for you at the table. But I understand the next step
    up is places that grind up some black pepper every day, and fill those
    tiny little pepper shakers (no sense using a bigger one, since they get
    dumped every day).

    --
    Dan Abel
    Petaluma, California USA
    [email protected]

  12. #12
    Wayne Boatwright Guest

    Default Re: Al Denta Pasta

    On Mon 16 Aug 2010 10:16:20a, Gorio told us...

    >
    > 'Bob Terwilliger[_1_ Wrote:
    >> ;1519295']Jill wrote: --
    >> Getting back to the pasta and cheese thing, at one old fashioned
    >> restaurant where I eat occasionally - everything comes with a
    >> side of pasta. I order my pasta "naked", then dress it with
    >> butter and the fresh grated parmesan they have in shakers on the
    >> table.
    >>
    >> -- -
    >>
    >> "shakers" of Parmesan cheese amounts to what comes in the big
    >> green tube at the grocery store. And you had the nerve to
    >> chastise me for buying
    >>
    >> Chase & Sandborn cofree? LOLOL-
    >>
    >> No, the big green tube is not even *close* to "freshly grated
    >> parmesan". You
    >> may question whether the parmesan in the shakers really *is*
    >> freshly grated, but stating what you did is simply wrong. Many
    >> Italians grate a meal's worth of parmesan and put it in shakers
    >> for use during dinner. It's not the same thing as the green tubes
    >> AT ALL.
    >>
    >> Bob

    >
    > WELL! Apparently you haven't been tuning in to one Ms. Sandra Lee.
    > She claims that the money saving aspects of the tube is well worth
    > the non-effort of the real deal. (This is sarcasm. We all know you
    > either do or don't with parmesan. I'll spend the extra bucks. The
    > green tube is mostly bread crumbs with parmesan dust.)


    I thought it was cellulous fiber.



    --

    ~~ If there's a nit to pick, some nitwit will pick it. ~~

    ~~ A mind is a terrible thing to lose. ~~

    ************************************************** ********

    Wayne Boatwright


  13. #13
    l, not -l Guest

    Default Re: Al Denta Pasta


    On 16-Aug-2010, Wayne Boatwright <[email protected]> wrote:

    > I thought it was cellulous fiber.


    Which is added to many "healthy" foods to meet your DMV and keep you
    regular. What better fiber supplement than one with parmesan flavor added.
    8-)
    --
    Change Cujo to Juno in email address.

  14. #14
    Dan Abel Guest

    Default Re: Al Denta Pasta

    In article <[email protected] 7>,
    Wayne Boatwright <[email protected]> wrote:

    > On Mon 16 Aug 2010 10:16:20a, Gorio told us...
    >


    > > WELL! Apparently you haven't been tuning in to one Ms. Sandra Lee.
    > > She claims that the money saving aspects of the tube is well worth
    > > the non-effort of the real deal. (This is sarcasm. We all know you
    > > either do or don't with parmesan. I'll spend the extra bucks. The
    > > green tube is mostly bread crumbs with parmesan dust.)

    >
    > I thought it was cellulous fiber.


    NO! NO! NO! It's 100% Parmesan cheese! NO FILLERS!

    http://www.kraftrecipes.com/Products...x?SiteId=1&Pro
    duct=2100061531

    Silly me. What do they make the Parmesan cheese with?

    Ingredients: PARMESAN CHEESE (PASTEURIZED PART-SKIM MILK, SALT, LESS
    THAN 2% OF ENZYMES, CHEESE CULTURE, CELLULOSE POWDER TO PREVENT CAKING,
    POTASSIUM SORBATE TO PROTECT FLAVOR), AGED 6 MONTHS.

    That's right! They put the cellulose IN THE CHEESE!

    Is that tricky or what?

    :-)

    --
    Dan Abel
    Petaluma, California USA
    [email protected]

  15. #15
    Wayne Boatwright Guest

    Default Re: Al Denta Pasta

    On Mon 16 Aug 2010 02:15:51p, Dan Abel told us...

    > In article <[email protected] 7>,
    > Wayne Boatwright <[email protected]> wrote:
    >
    >> On Mon 16 Aug 2010 10:16:20a, Gorio told us...
    >>

    >
    >> > WELL! Apparently you haven't been tuning in to one Ms. Sandra
    >> > Lee. She claims that the money saving aspects of the tube is
    >> > well worth the non-effort of the real deal. (This is sarcasm.
    >> > We all know you either do or don't with parmesan. I'll spend
    >> > the extra bucks. The green tube is mostly bread crumbs with
    >> > parmesan dust.)

    >>
    >> I thought it was cellulous fiber.

    >
    > NO! NO! NO! It's 100% Parmesan cheese! NO FILLERS!
    >
    > http://www.kraftrecipes.com/Products...ay.aspx?SiteId
    > =1&Pro duct=2100061531
    >
    > Silly me. What do they make the Parmesan cheese with?
    >
    > Ingredients: PARMESAN CHEESE (PASTEURIZED PART-SKIM MILK, SALT,
    > LESS THAN 2% OF ENZYMES, CHEESE CULTURE, CELLULOSE POWDER TO
    > PREVENT CAKING, POTASSIUM SORBATE TO PROTECT FLAVOR), AGED 6
    > MONTHS.
    >
    > That's right! They put the cellulose IN THE CHEESE!
    >
    > Is that tricky or what?
    >
    >:-)
    >


    It's a dirty deal! :-)

    --

    ~~ If there's a nit to pick, some nitwit will pick it. ~~

    ~~ A mind is a terrible thing to lose. ~~

    ************************************************** ********

    Wayne Boatwright


  16. #16
    Wayne Boatwright Guest

    Default Re: Al Denta Pasta

    On Mon 16 Aug 2010 01:37:00p, l, not -l told us...

    >
    > On 16-Aug-2010, Wayne Boatwright <[email protected]>
    > wrote:
    >
    >> I thought it was cellulous fiber.

    >
    > Which is added to many "healthy" foods to meet your DMV and keep
    > you regular. What better fiber supplement than one with parmesan
    > flavor added. 8-)


    Hey, if I want to chew on a tree, I'd prefer to pick my own. :-)

    --

    ~~ If there's a nit to pick, some nitwit will pick it. ~~

    ~~ A mind is a terrible thing to lose. ~~

    ************************************************** ********

    Wayne Boatwright


  17. #17
    sf Guest

    Default Re: Al Denta Pasta

    On Mon, 16 Aug 2010 05:21:14 -0700, "Bob Terwilliger"
    <virtualgoth@die_spammer.biz> wrote:

    > Jill wrote:
    >
    > >> Getting back to the pasta and cheese thing, at one old fashioned
    > >> restaurant where I eat occasionally - everything comes with a side of
    > >> pasta. I order my pasta "naked", then dress it with butter and the
    > >> fresh grated parmesan they have in shakers on the table.
    > >>
    > >> --

    > >
    > > "shakers" of Parmesan cheese amounts to what comes in the big green tube
    > > at the grocery store. And you had the nerve to chastise me for buying
    > > Chase & Sandborn cofree? LOLOL

    >
    > No, the big green tube is not even *close* to "freshly grated parmesan". You
    > may question whether the parmesan in the shakers really *is* freshly grated,
    > but stating what you did is simply wrong. Many Italians grate a meal's worth
    > of parmesan and put it in shakers for use during dinner. It's not the same
    > thing as the green tubes AT ALL.
    >

    Thank you. I know the difference between fresh grated and tube
    cheese. I certainly don't need someone to stand over me and grate it
    onto my food to know the difference. Maybe restaurants Jill eats at
    put tube cheese in shakers, but they don't do that here.

    --

    Carrot cake counts as a serving of vegetables.

  18. #18
    jmcquown Guest

    Default Re: Al Denta Pasta

    "sf" <[email protected]> wrote in message
    news:[email protected]..
    > On Mon, 16 Aug 2010 05:21:14 -0700, "Bob Terwilliger"
    > <virtualgoth@die_spammer.biz> wrote:
    >
    >> Jill wrote:
    >>
    >> >> Getting back to the pasta and cheese thing, at one old fashioned
    >> >> restaurant where I eat occasionally - everything comes with a side of
    >> >> pasta. I order my pasta "naked", then dress it with butter and the
    >> >> fresh grated parmesan they have in shakers on the table.
    >> >>
    >> >> --
    >> >
    >> > "shakers" of Parmesan cheese amounts to what comes in the big green
    >> > tube
    >> > at the grocery store. And you had the nerve to chastise me for buying
    >> > Chase & Sandborn cofree? LOLOL

    >>
    >> No, the big green tube is not even *close* to "freshly grated parmesan".
    >> You
    >> may question whether the parmesan in the shakers really *is* freshly
    >> grated,
    >> but stating what you did is simply wrong. Many Italians grate a meal's
    >> worth
    >> of parmesan and put it in shakers for use during dinner. It's not the
    >> same
    >> thing as the green tubes AT ALL.
    >>

    > Thank you. I know the difference between fresh grated and tube
    > cheese. I certainly don't need someone to stand over me and grate it
    > onto my food to know the difference. Maybe restaurants Jill eats at
    > put tube cheese in shakers, but they don't do that here.
    >
    > --
    >


    Heh. I don't eat in places that have shakers of cheese on the table

    Jill


  19. #19
    Wayne Boatwright Guest

    Default Re: Al Denta Pasta

    On Mon 16 Aug 2010 08:17:52p, jmcquown told us...

    > Heh. I don't eat in places that have shakers of cheese on the
    > table
    >
    > Jill
    >


    The Italian restaurants we frequent have either a waitperson with a
    cheese grater, or a freshly grated bowl of cheese with a spoon for
    sprinkling. One offers a choice of bowls of parm, romano, asiago, or a
    mixture of any. Another offers freshly shaved parm over our dish. We
    eventually found a half dozen or so really good Italian restaurants
    here in the Valley of the Sun, but most are in obscure locations.

    --

    ~~ If there's a nit to pick, some nitwit will pick it. ~~

    ~~ A mind is a terrible thing to lose. ~~

    ************************************************** ********

    Wayne Boatwright


  20. #20
    sf Guest

    Default Re: Al Denta Pasta

    On Tue, 17 Aug 2010 03:42:12 GMT, Wayne Boatwright
    <[email protected]> wrote:

    >
    > The Italian restaurants we frequent have either a waitperson with a
    > cheese grater, or a freshly grated bowl of cheese with a spoon for
    > sprinkling. One offers a choice of bowls of parm, romano, asiago, or a
    > mixture of any. Another offers freshly shaved parm over our dish. We
    > eventually found a half dozen or so really good Italian restaurants
    > here in the Valley of the Sun, but most are in obscure locations.


    This one is old SF style. Waiters are old school (they dress in
    tuxedos) and no pretentious sprinkling of parmesan from the waiter,
    which is even worse than that stupid waiter with a pepper grinder some
    restaurants adopted. They put the real thing in a shaker and let
    customers have as much as they want. Like I said, it's old school -
    stuck in the '50's/'60s... pre-waiters with graters and I'm perfectly
    happy with the situation.

    --

    Carrot cake counts as a serving of vegetables.

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