Italian CookinThread Out of respect to Glenn

[Guest the_muddy_man]

Hey Avid when I got my first Apartment with my Cousin Joseph we had 2 cans of Chef Boradee Raviolis both our Moms visited ( both under 5 feet tall) to see how we were doin and we hid them in the corner of the top overhead cabinet.

Well they were checking for dust in less than 5 minutes they were screaming at us " Is this how we raised you?"???????? :o : :

     

   Claabrese huh HARD HEADED

[RiskKid.]

Hey Avid when I got my first Apartment with my Cousin Joseph we had 2 cans of Chef Boradee Raviolis both our Moms visited ( both under 5 feet tall) to see how we were doin and we hid them in the corner of the top overhead cabinet.

Well they were checking for dust in less than 5 minutes they were screaming at us " Is this how we raised you?"???????? :o : :

Sounds just like my Grandma except she would have brought jars of her sauce and meatballs just because and when she found the Chef Boyardee out the window it would fly!

[Guest avid]

Chef Boyardi??????????????????????

Are you out of your freakin mind  

Your lucky your mom didn't die from a heart attack.

What does it take to cook ravioli?

You boil some water, add a little salt, cook for about 8 minutes.

While the pasta is cooking you sautee some garlic with some EVOO (that's extra virgin olive oil to you crisco types)  add a dash of oregeno and quicker than you can say pasta frazole you have dinner.

Muddyman...............all I can say is

[Guest the_muddy_man]

Hey I was 17 in my first apartment IN MY UNCLES HOUS DOWN THE BLOCK me and Joey were gettin ready to meet 2 sweeties , sporting mimi skirts of the day (1967) So we were gonna open the cans and eat em cold I REST MY PATHETIC CASE :

[Panamoka_Bassin]

Hey I was 17 in my first apartment IN MY UNCLES HOUS DOWN THE BLOCK me and Joey were gettin ready to meet 2 sweeties , sporting mimi skirts of the day (1967) So we were gonna open the cans and eat em cold I REST MY PATHETIC CASE :

Does this mean it wasn't the summer of love, but the summer of bad pasta?  All these years I thought you hippies were on drugs and now the truth comes out!  Not Owsley, but Chef Boyardee?  Next thing you'll tell me is that you never ate the pasta, you just tried the sauce once, eh?

[nboucher]

I work within walking distance of Federal Hill in Providence. For my anniversary this year, I walked over, bought some fresh lobster ravioli, a container of vodka sauce made on the premises, some asparagus grilled on the premises, announced to my wife I would be making dinner that night, got home, put the ravioli in boiling water for about 15 seconds, warmed up the sauce on the stove, heated up the asparagus in a cast-iron pan and served it all up.

Total cooking time: 15 minutes

Total cost: 10 or 15 bucks

Enjoyment during (and after ) the meal: priceless

Gotta love those Eyetalians

[Guest the_muddy_man]

Hey Panamoka I was laguhing all morning that was great

I was 12 years old when I found out Ravoli was even sold already made. Growin up in Brooklyn when we had them Gradma, Mom and all the Aunts would get together and make them completly from scratch Then one day some kid said I gotta stop playing stick ball because he had to go to the store to pick up Ravoli at the store for his Mom. I didnt  even know they were sold premade until that point

[.ghoti.]

Quote: Not Owsley, but Chef Boyardee?  Next thing you'll tell me is that you never ate the pasta, you just tried the sauce once, eh?

Now there's a reference not everybody will get. Electric Kool-aid Acid Test, anyone? Panamoka, you have given away your age.

Middy, I had the opposite experience growing up. Here in farm country, everybody knows pasta comes out of a can. I was in high school before I ever had the real thing. No more cans for me. I make my own now.

Here's a trick for killer noodles. Add two or three cloves of garlic, 1/2tsp basil, 1/4 tsp oregano, 1/2tsp each salt, black pepper and red pepper flakes to a half cup of water. Bring to a boil, reduce heat and simmer until most of the water is gone. You want about 2 tablespoons of liquid left. Keep an eye on it. If you let it brown, throw it away and start over. Strain it out and let cool. Add this to the eggs before you mix them with the flour. Noodles to die for.

Cheers,

GK

[MALTESE FALCON]

MY MOM AND NANA ALWAYS MADE THE PASTA AND SAUCE. NO CANS WERE ALLOWED IN OUR HOUSEHOLD. EVERYTHING MADE FROM SCRATCH FOR ME.

NANA HAS BEEN GONE FOR TWENTY-EIGHT YEARS AND MY MOM FOR TWELVE. I HAVEN'T HAD FRESH SAUCE AND PASTA SINCE.

I MARRIED A WONDERFUL POLISH GIRL THIRTY-EIGHT YEARS AGO BUT SHE DOESN'T HAVE THE KNACK OR PATIENCE TO MAKE FRESH SAUCE OR PASTA.

NO FRESH ITALIAN SAUSAGE EITHER.

[RatONaStick]

I think I came out of the womb knowing how to make sauce. ;D

We're from Western Pa and moved to NC when I was two or three. When we go back home we always stock up on goodies while were there. Gotta get some of Gram's sauce, canned peppers, sausage and Uncle T's homemade Vino.  

Luckily we have a little Italian market here called "A taste of Italy" when we run out of stuff from back home, which doesn't take long, we stock up on stuff there.

I like to think I make good sauce and meatballs, but I got nothing on Gram's. I'm getting there, but she only has about 60years more experience than me.  ;D