pasta is the business. i love it. in all forms, asian-based noodle dishes, italian pasta, fusion cooking. i am also quite the quinoa fan, so im all about a ‘carby’ base for a good veggie-loaded dish.
i make a mean spaghetti sauce.
Quinoa is great! Have you tried quinoa pasta? I like it better than rice pasta in terms of taste and texture and it leaves a little rim of quinoa around the pan you cook it in.
Quinoa is great! Have you tried quinoa pasta? I like it better than rice pasta in terms of taste and texture and it leaves a little rim of quinoa around the pan you cook it in.
YES!
i was experimenting with a gluten free diet for a while, no real reason other than the fact that as a rawfoods/vegan chef i wanted to expand my skillset. i was super into brownrice pasta.
i really like using quinoa flour in baking.
Do you have any cooking tips for brown rice pasta? I feel a little better overall if I go gluten free but as I say, I’ve never been able to get rice pasta to not cook slimey.
Do you have any cooking tips for brown rice pasta? I feel a little better overall if I go gluten free but as I say, I’ve never been able to get rice pasta to not cook slimey.
slimy? weird. i havent had that problem.
but it may be because i always rinse off pasta before a cook it (to clear away excess starch) and then add salt and turmeric to the water before it boils. so that may be a part of it.
also, when buying rice pasta the best way is to avoid hyper processed noodles. so aim for organic, or better yet organic brown rice pasta. the extreme processing that is used on a lot of cheap rice products is GROSS.
also, brown rice pasta makes EXCELLENT pastabakes…
Cool, thanks for the tips! Who knew Prongs would be good for cooking tips?
[reply]Fuck atom’s shitty posts and his neoconservative “values,” he’s a bitch!
green pasta is alright though.
Late,
grmpysmrf
Curious, but how is that appreciably different than your leftist “values”, other than being on the opposite side of the political fence? Different opinions and beliefs make life interesting grmps.
Green pasta is disgusting.[/reply]
If differing opinions and beliefs only made life interesting, that would be great. but more often than not it turns to violence. hell the holiest of people kill the shit out of each other everyday. And the irony is they do it in the name of peace,
As far as he and I, seeing how I keep getting banned from the “Lefty sites” for my sense of humor and pointing out bullshit with their own extremism, I would say my “Lefty values” are no where lefty extreme as the way neo conservatives are extreme.
Also, all [strike]pasta[/strike] noodles taste the same to me, it’s all just a different shape and/or color. I just posted “the green” to stay somewhat on topic.
Late,
grmpysmrf
Canelloni is where it’s at…
I whole-heartedly agree. although I haven’t had it in years. But I remember thinking it was the food of the gods!
Late,
grmpysmrf
Ran across this chart the other day. I truly had no idea there were so many different varieties!
http://cdn.shopify.com/s/files/1/0211/4926/files/P-Pasta_Zoom_0806.jpg
Personally, I think penne pasta is my favorite.
Ran across this chart the other day. I truly had no idea there were so many different varieties!
http://cdn.shopify.com/s/files/1/0211/4926/files/P-Pasta_Zoom_0806.jpg
Personally, I think penne pasta is my favorite.
Goddamn it, all I see in that chart is snipped foreskin and dried umbilical chords. Thanks.
My local, premium grocery makes a quinoa salad with cashews, green leafy stuff, dried fruit, etc. that has a dressing similar to tabouleh (oil and lemon juice) and is really quite nice. If I can find the recipe, I’ll link it.
When I lived in Houston, for lunch, we would make the drive up to Sagemont on Tuesdays to order Pho (rice noodles in beef broth) with thin sliced brisket and dip the brisket in the sriracha (I love sriracha, but I am allergic to the sodium bisulfite in it). Pho Binh: http://www.huffingtonpost.com/david-rosengarten/vietnamese-pho_b_1291487.html
Foreskin and umbellical cords make horrible pasta.
My local, premium grocery makes a quinoa salad with cashews, green leafy stuff, dried fruit, etc. that has a dressing similar to tabouleh (oil and lemon juice) and is really quite nice. If I can find the recipe, I’ll link it.
When I lived in Houston, for lunch, we would make the drive up to Sagemont on Tuesdays to order Pho (rice noodles in beef broth) with thin sliced brisket and dip the brisket in the sriracha (I love sriracha, but I am allergic to the sodium bisulfite in it). Pho Binh: http://www.huffingtonpost.com/david-rosengarten/vietnamese-pho_b_1291487.html
the salad sounds good, a few places around me have similar items. always a classy choice. haha. the restaurant that my buddy and i had for a while was big on quinoa salads…
as for Pho, i make it with vegetable/onion broth, seeing as i dont eat meat. but yeah, i am quite the fan of pho.
now, as for your unfortunate allergy… http://boingboing.net/2012/11/11/artisanal-diy-sriracha-howto.html take a look at this link here.
also you should look into Trader Joe’s housebrand sriracha. it is a little more garlicy but it doesnt have any preservatives… so… there is that… http://www.traderjoes.com/onthecounter/
i am quite the fan of pho.
I don’t know how good a veggie version would be, but I LOVE pho. I love that I can go into any Vietnamese place and I don’t need to even look at the menu. The one I want (the big bowl of beef noodle pho with all the good stuff . . . tendon, flank steak, rare beef, etch) always #1 on the menu. They almost always say, “Numbah one big bowl! Okay!”
[reply]
i am quite the fan of pho.
I don’t know how good a veggie version would be, but I LOVE pho. I love that I can go into any Vietnamese place and I don’t need to even look at the menu. The one I want (the big bowl of beef noodle pho with all the good stuff . . . tendon, flank steak, rare beef, etch) always #1 on the menu. They almost always say, “Numbah one big bowl! Okay!”[/reply]
haha, yeah, pho is a big hit everywhere. its been so long since i had meat, i cant even really place the flavor, but im sure the veggie one tastes different. haha. less salty i imagine.
I also have a bad bad thing for Vietnamese egg rolls (Imperial rolls). The skinny smooth ones that are fried and wrapped in lettuce/carrots shreds and dipped in that vinegar-based dipping sauce. A coworker’s Mrs. would make them; oh man, so delicious.
Thanks. Next time I’m near a Trader Joe’s, I will certainly check that out. The closest one to me is about a 3 hour drive, but I will be going to a couple places that have them within the next couple of months. Ah, to have sriracha again! Sodium bisulfite is a toxic/poison used as an anti-oxidation agent in food to prevent browning. I wish it were prohibited from use in our food supply.
For those who are interested in the history of the food allergy: It all started when I was 19; I ended up with anaphylaxis from a sulfa-based antibiotic complete with a trip to the ER. Being allergic to sulfates/sulfites might not seem like a big deal to most people, but sulfa-based antibiotics are usually the drug of choice for treating infections due to their wide range of effectivity. I didn’t really think much about what caused the trip to the ER over the years, but I had been getting sick when I ate for about 11 years before I was able to put a name on the exact chemical(s). Of course the higher the concentration, the more severe and faster the reaction. When out in a restaurant, I still have to avoid lettuce (organic is fine), shrimp (fancy seafood restaurants are fine, fresh market, or buy frozen with reading the ingredients labels), dried apricots, sauerkraut, certain pickled items, and sriracha.
I have wondered if people who have been diagnosed with IBS have actually been misdiagnosed and really have a food allergy instead. This would apply to women who frequently eat salads.
I also found out the hard way that I was allergic to sucralose (Splenda). It gives me adult flu symptoms. Recently, a friend mixed me a vodka and cranberry with sugar-free cranberry juice, and it wiped me out for two days. He didn’t know, and he felt bad.
sucralose (Splenda).
anyone who ISNT allergic to this should pretend they are. gross, gross, gross shit.
I went and bought some of the quinoa salad. Of course, no measurements.
Quinoa, lime juice, canola and extra virgin olive oil blend, water, lemon juice, sugar, orange puree, orange peel (this must be dried powder because I can’t tell it’s there), orange juice, sea salt, sesame oil, spices, dried cranberries, unsalted peanuts (or cashews), spinach, finely chopped scallions, pepitas (pumpkin seeds), and edamame.
The orange flavor is subtle compared to the lemon juice and it’s tangy vs sweet or citrusy. It would be good with mandarin oranges and/or sesame/miso dressing too.
For those not familiar with quinoa preparation, make sure to rinse the quinoa. It shouldn’t be starchy, but should be like the consistency of roe on sushi (semi-firm, individual grains that kind of pop-crunch when you bite them).
[reply]Do you have any cooking tips for brown rice pasta? I feel a little better overall if I go gluten free but as I say, I’ve never been able to get rice pasta to not cook slimey.
slimy? weird. i havent had that problem.
but it may be because i always rinse off pasta before a cook it (to clear away excess starch) and then add salt and turmeric to the water before it boils. so that may be a part of it.
also, when buying rice pasta the best way is to avoid hyper processed noodles. so aim for organic, or better yet organic brown rice pasta. the extreme processing that is used on a lot of cheap rice products is GROSS.
also, brown rice pasta makes EXCELLENT pastabakes…[/reply]
Made brown rice pasta today using your tips and it worked a great! Tasted great, thank you!
Made brown rice pasta today using your tips and it worked a great! Tasted great, thank you!
awesome! turmeric is pretty much the best thing ever. and it is a very soft flavor that can hide within and accentuate a lot of other things, so it is a perfect spice to just throw into most things. i particularly like it with fresh cut strawberries, coconut shavings, and a touch of agave. now THAT is a killer treat.
http://www.mnn.com/food/healthy-eating/stories/the-amazing-health-benefits-of-turmeric
its also great for inflammation and sore muscles. so, any of you going out on tour, grab a little spicejar of it, it can make a world of difference.