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How can I make a decent pasta with these ingredients?
- Thread starter mylife
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Scotsman
New member
mylife said:Penne Pasta
Olive Oil
Ground Garlic
Basil
Parm Cheese
Don't I just boil the pasta in water and some olive oil? My friend said I'm supposed to fry the olive oil?
Put your water on to boil and add some of the ground garlic and basil to steep in the water. Bring to a slow boil then add your pasta. Dook to desired doneness(I like al dente). Drain your pasta and return it to the cooking pot. Drizzle some olive oil over the pasta then add a small amount of the garlic, basil, and parmesan. Toss pasta in bowl to mix thoroughly. Serve and add parm as needed for your tastes.
Cheers,
Scotsman
Add a SHIT LOAD of garlic to you smallest sauce pot, cover liberally with olive oil and bring to a simmer... then lower to barely a bubble, just the tiniest bubble... let it cook until the garlic is soft like butter, Cook past a la pasta. you know the drill.. drain the pasta, add copious quanties of the Garlic 'Poile' and the fresh basil and parm to taste.
DO NOT FORGET SALT. Life without salt is like taking a shower with a raincoat on.
DO NOT FORGET SALT. Life without salt is like taking a shower with a raincoat on.
Scotsman
New member
ChefWide said:oh, my bad.
no. it wont. refer to the suggestion of the XXL Highlander and then next time buy yourself some real friggin garlic, ya philistine.
That's XXXL and don't you forget it.LOL
And I can't imagine life without whole garlic, maybe I've just watched too much Emeril but I like to kick up the garlic when possible.
Cheers,
Scotsman
B0ARDIN087
New member
stick it in a blender and give it to ur dog. then drink a protein shake fatass
I concur.......The Germans were known for doing this back in the day. Back then, they put it in the water because they stuffed the pot full of pasta. EIN SCHLAGEN...lmao..old joke.ChefWide said:
Back to my story.... It prevented the water from boiling over. Today, we have tons of cooking vessels that come in various sizes and shapes. They didn't have that luxury back then. When I say " back then ", I'm reffering to the late 19th century and very early 20th century.
jnevin
New member
chefbone said:I concur.......The Germans were known for doing this back in the day. Back then, they put it in the water because they stuffed the pot full of pasta. EIN SCHLAGEN...lmao..old joke.
Back to my story.... It prevented the water from boiling over. Today, we have tons of cooking vessels that come in various sizes and shapes. They didn't have that luxury back then. When I say " back then ", I'm reffering to the late 19th century and very early 20th century.
I lost interest when I found out I was wrong. You dicks.
j/k
chefbone said:I concur.......The Germans were known for doing this back in the day. Back then, they put it in the water because they stuffed the pot full of pasta. EIN SCHLAGEN...lmao..old joke.
Back to my story.... It prevented the water from boiling over. Today, we have tons of cooking vessels that come in various sizes and shapes. They didn't have that luxury back then. When I say " back then ", I'm reffering to the late 19th century and very early 20th century.
Oui Chef. The oil breaks the surface tension of the bubbles created by the expelled starches in the water and keeps it form turning into a feckin frothy mess... but to give kudos to the quality pasta post above, the 'harder' the wheat used to make the product, the less starch expelled.
The average consumer or user tosses some olive oil on the pasta after in comes out of the water/strainer to keep it from sticking... Roberto would LITERALLY smack a cook for doing that, that and shocking the pasta would get yer ass kicked. "Why you washing my pasta?! IS IT DIRTY!? DID YOU DROP IT!?! THEN DONT WASH IT. mumble mumble... mingya!"
LOL.... he maintained an area with some wicked cold blast cooling that once the pasta was blanched off, it would be spread out and cooled under the fans for few minutes, no sticking, no worries.
NOW>>>> ChefBone and I would demand that you lackays of the bourgoisee cook yer damn pasta to order... but we're bad like that.
Superb......ChefWide said:Oui Chef. The oil breaks the surface tension of the bubbles created by the expelled starches in the water and keeps it form turning into a feckin frothy mess... but to give kudos to the quality pasta post above, the 'harder' the wheat used to make the product, the less starch expelled.
The average consumer or user tosses some olive oil on the pasta after in comes out of the water/strainer to keep it from sticking... Roberto would LITERALLY smack a cook for doing that, that and shocking the pasta would get yer ass kicked. "Why you washing my pasta?! IS IT DIRTY!? DID YOU DROP IT!?! THEN DONT WASH IT. mumble mumble... mingya!"
LOL.... he maintained an area with some wicked cold blast cooling that once the pasta was blanched off, it would be spread out and cooled under the fans for few minutes, no sticking, no worries.
NOW>>>> ChefBone and I would demand that you lackays of the bourgoisee cook yer damn pasta to order... but we're bad like that.
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