What's for dinner tonight??? (undercooked, grill, bbq, mushrooms)

[Ohiogirl81]

Originally Posted by cynwldkat

I have a question regarding pasta---and all those varieties in the markets I see. There are small round ones, large round ones, twirls and twists, oblong, and everything in-between. What does a person do with some of these odd shaped pastas? I only know macoroni, spaghetti-type (angel hair etc.), broad flat noodles and fettuccini. I saw some really interesting shaped pastas yesterday and was curious what people do with these. Any ideas?

Anything you'd do with more typically shaped pastas, really. There are no rules. Typically, the sauce you're using would dictate the shape of the pasta you use -- a marinara or alfredo sauce goes well with strands or ribbons like fettucine or spaghetti; an oil-based or really chunky sauce, and you'd use a ridged or tube pasta, or some funky shape like orecchiette or radiatore, that can catch the sauce in its ridges.

[cynwldkat]

Thanks for all the information. Maybe I'll have to try a few new sauces and see how they work on different pastas.

[gentlearts]

Originally Posted by cynwldkat

I have a question regarding pasta---and all those varieties in the markets I see. There are small round ones, large round ones, twirls and twists, oblong, and everything in-between. What does a person do with some of these odd shaped pastas? I only know macoroni, spaghetti-type (angel hair etc.), broad flat noodles and fettuccini. I saw some really interesting shaped pastas yesterday and was curious what people do with these. Any ideas?

I love to use one called gemelli in place of rigatoni. It is a type that keeps it's firmness (doesn't get floppy). It's great for pasta salad, especially.

[burdell]

It's so unseasonably hot here that cold milk & cookies is starting to sound like a good plan for dinner.

[I Am Woman]

Originally Posted by elston

Sounds great M's M.

What do you mean when you say sauce thickener?

I get Wondra (made by Gold Medal). It says on the container it is a quick mixing flour for sauce and gravy. I think most of our grocery stores, as well as Wal-Mart, carry it in the flour section.

[burdell]

Originally Posted by elston

I haven't ever seen or heard of it but it sounds like adding a lump of roux.

I was thinking maybe arrowroot? Or one of the vegetable starches?

[Denise in Fla]

Hello everyone, try to stay cool for all you hot area people. Grilling steak tonight, some kind of potato, tomato and onion salad.

[wktully]

OK, try to get back into it here - all moved to Missouri and our new house. I've been burning everything for the last 30 days since our new house has an electric stove and I'm used to gas. Argh!! Kitchen remodel is in the works with a GAS stove on top of the list!

Anyway, since I'm electric stove challenged I'll grill outside some Teryaki chicken wings tonight with rice and salad.

[cynwldkat]

Good to hear you are all moved and in your new home. I so understand the electric cooking thing. I have an electric stove in our new home here and yes we remodeled but had to still stay with electric! I'm sorta, kinda getting the hang of it. I still have problems and still prefer gas but guess I'd just better learn the electric stove. Still, outdoor cooking beats them all!! Maybe I over-used the word "still" on this post! Ha!

[daytripper]

welcome back wktully! Hope your settling in and enjoying your new surroundings!. Yes we too are moving from a home with gas cooking to one that is electric. Nothing I can do but adjust at this point. 17 days to go..................