I don't mind extremely neutral-tasting pasta, such as
rice-based tends to be, but weird off flavors turn me
off - even these, though, can be remedied by assertive
sauces. Texture, well, most stuff marketed as gluten-free
is either gummy or crumbly, not things I like in pasta.
Gummy ought to be reserved for kiddy candy, and crumbly for coffee
cake or pie toppings. I like tapioca pasta, because it has little
taste of its own and works great in all sorts of asian food. NOT as spaghetti however. Please no.
Durum semolina does have the ideal spring and bite,
but there are other things that work in other contexts.
Papa John's was pretty horrible too, the only time I ever ate a
slice.
Apparently good value for the money though. I used
to go to a place called John's Pizzeria that got into
a dustup with Papa John and I believe succumbed and
became a franchise; shortly after it went belly-up
to the satisfaction of the locals' sense of irony.
Our Papa John's went belly up too; they couldn't make money here.
The locals know what real pizza tastes like.
It's as I said value for the money. A kind of last
resort most of the time.
nowhere to visit barring extenuating circumstances -
such as trying to get a beer near Yellowknife airport.
I don't drink, so that's not an excuse I'll ever use.
Beer isn't drinking. Beer is the staff of life. [g]
Beer is stew base.
Heresy!
And why isn't he back at Subway where he belongs?
Mr. Hypothetical lied about his background, which
lower-level places might be inclined to catch unless
they were truly desperate.
He got his culinary degree from Whassamatta U?
Most of the lower-rank kitchen guys didn't go to school.
Not that I ever saw. Intro to basket weaving maybe.
One wondered about athletes and their generally
big hands more suited to carpentry 101 than basket
weaving.
I'd have figured shop classes for those guys; teaching shop is an
awesome gig anyway from what I can tell. You get to teach the use of
all sorts of cool machinery and they pay you money for it. I could
see football players lining up for that major.
The East Germans all had degrees in sports medicine.
II'd lose my health coverage. With my autoimmune problems,
Affordable Care is a fiction more fantastic than anything in
Weird
Tales.
It really is a dream, but one hopes that we wobble
closer to it as time goes on. This means taking
control away from the health conglomerates, whoever
they are, and however one can do that.
Medicare for you, at least. It's one of the few things Socialism has
gotten right.
No more speculation on this.
I'd like to take a permanent break from zucchini.
The larger ones might make good fun-go bats.
I wonder if you dried them they might become
like loofahs.
Not stiff enough. They'd just go to slime.
Thinking about those big old bats, speaking of sports.
Blended Soup
categories: KfP, Low Carb, Fat Free
servings: 8
3 c cauliflower and/or broccoli
1 c pumpkin peeled and cubed (optional)
4 lg zucchini, peeled
1 md onion, peeled
2 cloves garlic, peeled and finely minced
1 sm carrot, peeled
1 to 2 Tb pareve chicken soup powder (optional)
salt and pepper to taste
water to cover plus 2 c
Place vegetables into a medium soup pot. Cover with
water and bring to a boil. Reduce heat and allow to
simmer for at least 30 min, or until vegetables are
soft. Add seasoning and stir until dissolved. Blend
right in the pot with an immersion blender, or let
cool and blend in an electric blender.
Feel free to experiment with the ingredients in this
soup. Try varying the amounts of the vegetables and
substituting different low-carb vegetables, such as
kohlrabi, turnip or cabbage. The amount of water you
use will obviously affect the thickness of the soup.
Those who are watching their carb intake can
increase/decrease the carrots, pumpkin and onions
accordingly.
By Nechama Cohen, chabad.org
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