Pasta Perfect
Saturday, April 26th, 2008When you go shopping it can be easy to be overwhelmed by the number of different pastas available. There is the all time favorite spaghetti but there is also rotelle, bavette, penne, linguine, fettuccine… Well the list goes on.
Let’s take a look.
The long, thin pasta shapes like spaghetti, bavette and linguine are best used with light sauces, like thin bolognese and carbonara sauce. Use sauces that are based on cream, tomato or oil and without large chunky pieces. This allows the sauce stick to the pasta, and you don’t end with a big bowl of sauce at the end.
Dining Out At Home
Tuesday, April 22nd, 2008I really enjoy eating at nice restaurants. Not because I don’t enjoy cooking, but more to the point, I enjoy good food. I was working in a small Oregon town for a while and found myself hard pressed for someplace really good to eat. There were plenty of restaurants in town, just very few with food I would consider really delicious. This same situation can be found in many small towns all over America.
