Thread: Whatevr Happened to Egg Noodles ?

On Dec 10, 9:04 am, "<RJ>" <baran...@gmail.com> wrote:
[snip]
> Except for the occasional Stroganov recipe, or chicken soup,
> I rarely see egg noodles as an ingredient.
> ???
Now that winter is about to be here you can make more braises and
stews, for which egg noodles are great. And homemade egg noodles are
even better, for less effort than you might think. -aem

"<RJ>" <[email protected]> wrote in
news:[email protected]:

> Whatevr


"Whatevr"

???

You've basically doomed your subject to a Usenet search failure from now
until the end of time.

Andy

"<RJ>" <[email protected]> wrote in message
news:[email protected]..
>
> After an episode of "America's Test Kitchen",
> I decided to make a basic spaghetti sauce.
> ... crushed tomatoes, diced tomatoes, garlic, oil, etc.
>
> Time to boil up the pasta, and...disaster...
> no pasta in the house.
> But wait... here's a bag of egg noodles. ( close enuf )
>
> When all was said and done, it was one of the best
> pasta dishes I've eaten in a long time.
>
> The sauce with egg noodles was excellent !
>
> Except for the occasional Stroganov recipe, or chicken soup,
> I rarely see egg noodles as an ingredient.
> ???
>
>
Egg noodles are excellent with Veal Marengo. We can get fresh egg pasta. It
makes all the difference in the world.

Kent

On Dec 10, 12:04*pm, "<RJ>" <baran...@gmail.com> wrote:

> Except for the occasional Stroganov recipe, or chicken soup,
> I rarely see egg noodles as an ingredient.
> ???

I used em last night. Didn't feel like the same old mashed potatoes.
I wanted a starch for my leftover chicken in marsala and
mushrooms. Love those tiny noodles which take 3 minutes.
Almost as quick as couscous, another starch quickie I like.

On 12/10/2009 12:04, <RJ> wrote:
>
> After an episode of "America's Test Kitchen",
> I decided to make a basic spaghetti sauce.
> ... crushed tomatoes, diced tomatoes, garlic, oil, etc.
>
> Time to boil up the pasta, and...disaster...
> no pasta in the house.
> But wait... here's a bag of egg noodles. ( close enuf )
>
> When all was said and done, it was one of the best
> pasta dishes I've eaten in a long time.
>
> The sauce with egg noodles was excellent !
>
> Except for the occasional Stroganov recipe, or chicken soup,
> I rarely see egg noodles as an ingredient.
> ???

I thought your question was going to be why are all of the 1 lb egg
noodle bags now 12 ounces.

I use them frequently. My favorite dish with them is haluski. I also
served them last night with some cubed pork, carrot and bell pepper
curry I made.

On 12/10/2009 12:24, aem wrote:
> On Dec 10, 9:04 am, "<RJ>"<baran...@gmail.com> wrote:
> [snip]
>> Except for the occasional Stroganov recipe, or chicken soup,
>> I rarely see egg noodles as an ingredient.
>> ???
> Now that winter is about to be here you can make more braises and
> stews, for which egg noodles are great. And homemade egg noodles are
> even better, for less effort than you might think. -aem

I make knife cut egg noodles sometimes.

> Except for the occasional Stroganov recipe, or chicken soup,
> I rarely see egg noodles as an ingredient.

Egg noodles are called for in many casserole dishes. Take Tuna
Noodle for example...

-sw

<RJ> wrote:
> After an episode of "America's Test Kitchen",
> I decided to make a basic spaghetti sauce.
> ... crushed tomatoes, diced tomatoes, garlic, oil, etc.
>
> Time to boil up the pasta, and...disaster...
> no pasta in the house.
> But wait... here's a bag of egg noodles. ( close enuf )
>
> When all was said and done, it was one of the best
> pasta dishes I've eaten in a long time.
>
> The sauce with egg noodles was excellent !
>
> Except for the occasional Stroganov recipe, or chicken soup,
> I rarely see egg noodles as an ingredient.


Perhaps egg noodles are waning in popularity. They used to be plentiful
in the supermarket, but there seems to be little shelf space for them
these days.


I sometimes make spaeztle instead of noodles. There are different ways
to make it. You can make the batter tin and run it through a special
spaetzle maker.You can make it a little thicker and dryer and cut it
off, sliding it directly into the boiling water. A few months ago I
tried something I saw on a cooking show where the guy rolled it out and
cut it into large strips. more like rectangles. That worked great. It
is easy to make, just egg, flour and milk with a little salt.

In article <[email protected]>,
"<RJ>" <[email protected]> wrote:

> Except for the occasional Stroganov recipe, or chicken soup,
> I rarely see egg noodles as an ingredient.

I use them when I make pork and sauerkraut, choucroute garnie and a
nice meatball with green bean dish I make. I make them (seasoned with
lemon juice, chives or dill and pepper) when I make chicken stew.

Regards,
Ranee @ Arabian Knits

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

http://arabianknits.blogspot.com/

In article
<[email protected]>,
aem <[email protected]> wrote:

> Now that winter is about to be here you can make more braises and
> stews, for which egg noodles are great. And homemade egg noodles are
> even better, for less effort than you might think. -aem

They are great with beef stew or venison stew as well!

Regards,
Ranee @ Arabian Knits

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

http://arabianknits.blogspot.com/

In article <[email protected]>,
"<RJ>" <[email protected]> wrote:
> Except for the occasional Stroganov recipe, or chicken soup,
> I rarely see egg noodles as an ingredient.
> ???

HOTDISH, RJ!

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Who Said Chickens Have Fingers?
10-30-2009

Dave Smith wrote:
> <RJ> wrote:

>>
>> Except for the occasional Stroganov recipe, or chicken soup,
>> I rarely see egg noodles as an ingredient.
>
>
> Perhaps egg noodles are waning in popularity. They used to be plentiful
> in the supermarket, but there seems to be little shelf space for them
> these days.
>
>


Because they contain (GASP!) Dreaded Egg Yolks and people are
still deathly afraid of cholesterol.

There is a "No Yolk" brand, but they taste like cardboard.

gloria p

Sqwertz wrote:
> Egg noodles are called for in many casserole dishes. Take Tuna
> Noodle for example...
>
> -sw
>

Nancy's short ribs recipe uses egg noodles, I took her advice and used
more than the recipe called for. My mother used them when she made
chicken and noodles. I have not had that in a long time.


Becca

"Ranée at Arabian Knits" <[email protected]> wrote in message
news:[email protected]..
> In article
> <[email protected]>,
> aem <[email protected]> wrote:
>
>> Now that winter is about to be here you can make more braises and
>> stews, for which egg noodles are great. And homemade egg noodles are
>> even better, for less effort than you might think. -aem
>
> They are great with beef stew or venison stew as well!
>
> Regards,
> Ranee @ Arabian Knits
>
> "She seeks wool and flax, and works with willing hands." Prov 31:13
>
> http://arabianknits.blogspot.com/


I love egg noodles, plain, tossed with butter & S&P. I wish I could still
have them tossed with poppy seeds. Unfortunately, my diverticulitis
prevents me from doing that

Jill

On 10-Dec-2009, "<RJ>" <[email protected]> wrote:

> Except for the occasional Stroganov recipe, or chicken soup,
> I rarely see egg noodles as an ingredient.
> ???

Though I don't have recipes that actually call for them, I regularly make
dishes using egg noodles - I prefer the widest available. Since
Thanksgiving (US), I have made two dishes with them. The first was a
turkey noodle casserole to use the last of the turkey scraps (as opposed to
slices suitable for sandwiches); I cooked the noodles in the last of the
turkey broth (from boiling down the carcass). After the noodles were done,
I removed them from the broth, tossed them with the turkey scraps and
left-over mixed vegetables. I then reduced the broth, until there it was
only a cup or so in volume; put everything in a casserole, topped it with a
fifty-fifty mix of Progresso Plain Bread Crumbs and grated romano cheese and
baked at 350F for about 45 minutes.

The other dish was an ad hoc "cajun" dish made by tossing wide noodles and
pieces of andouille sausage into a spicy, cheesey, cream sauce; it was a
quick meal for a miserably cold and ugly night.
--
Change Cujo to Juno in email address.

On 10-Dec-2009, Dave Smith <[email protected]> wrote:

> Perhaps egg noodles are waning in popularity. They used to be plentiful
> in the supermarket, but there seems to be little shelf space for them
> these days.

They seem popular enought here (suburb of STL) most stores carry them in 3
or 4 sizes, plus NoYolk noodles. They do tend to be bottom shelf items, not
eye-level, for some reason.
--
Change Cujo to Juno in email address.

jmcquown wrote:
>
>
> I love egg noodles, plain, tossed with butter & S&P. I wish I could
> still have them tossed with poppy seeds. Unfortunately, my
> diverticulitis prevents me from doing that
>
> Jill

Doesn't your vodka dissolve the poppy seeds?

Rob

"Becca" <[email protected]> wrote
> Nancy's short ribs recipe uses egg noodles, I took her advice and used
> more than the recipe called for. My mother used them when she made
> chicken and noodles. I have not had that in a long time.
>
I use them in spinach and noodles with parmesan cheese.

Rob wrote:
> jmcquown wrote:
>>
>>
>> I love egg noodles, plain, tossed with butter & S&P. I wish I could
>> still have them tossed with poppy seeds. Unfortunately, my
>> diverticulitis prevents me from doing that
>>
>> Jill
>
> Doesn't your vodka dissolve the poppy seeds?
>
> Rob

Hello Rob:
I have diverticulosis also. Diverticulitis is when the diverticulosis
becomes infected. I used to eat a lot of pasta but don't anymore. I
found rice noodles solved the problem. I bought a Ronco pasta maker, I
make my own pasta with rice flour. I've adjusted my diet accordingly so
I haven't had any discomfort for about 9 years now....
Ron....
--
GOD rides a Harley,
Can you see Him?

Skype <fxdlrider2>