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# Yay!
*Italian food fives*
(, Tue 9 Dec 2008, 22:08, archived)
# pumpkin and amaretti biscuit ravioli with sage butter ftw
(, Tue 9 Dec 2008, 22:11, archived)
# Ooooh never tried that
But my tortellini rocks the god-darn house.
(, Tue 9 Dec 2008, 22:14, archived)
# i make a damn fine lasagne
and a decent carbonara
(, Tue 9 Dec 2008, 22:16, archived)
# I've always wanted to try a proper carbonara
But the prospect of scrambled egg pasta gives me the fear.
(, Tue 9 Dec 2008, 22:17, archived)
# egg pasta is ok
but i find it a bit heavy. i've got a friend who just can't understand why my pasta doesn't stick together in one big clump. i'm damned if i'm going to tell her! ;)
(, Tue 9 Dec 2008, 22:22, archived)
# Wouldn't the biscuit get soggy?

(, Tue 9 Dec 2008, 22:18, archived)
# the pumpkin is very pulpy
and yes, the biscuit is crushed and mixed into the roasted pumpkin pulp, but it's there for flavour and a little texture, not necessarily for crunch.
(, Tue 9 Dec 2008, 22:20, archived)
# And it soaks up the syneresis from the pumpkin pulp
A bit like rusk does in sausages.
(, Tue 9 Dec 2008, 22:23, archived)
# sausages should be pure meat, dammit!
bloody greedy supermarkets!
(, Tue 9 Dec 2008, 22:27, archived)
# OY NO WAY!!!
Rusk is an integral part of the British sausage!! Proper butcher's sausages have rusk in. That's why you don't have to prick them.
(, Tue 9 Dec 2008, 22:30, archived)
# i know, but they upset my tum-tum :(
unlike those knobbly all-meat continental ones
(, Tue 9 Dec 2008, 22:38, archived)
# They are chuffing nice though, aren't they?
I used to live across the street from a Polish deli who had a marvellous selection!!

Right I'm off to watch Prison Break. No spoilers!!
(, Tue 9 Dec 2008, 22:41, archived)
# Syneresis, I haven't heard that word in years.
(, Tue 9 Dec 2008, 22:31, archived)