A Scotsman's Genuine Italian Cuisine

**cucinadio** · 21st December 2007, 09:34 PM

Originally Posted by Barra1

Well thanks fellas

... that's what is good about this site... advice.

But guess what... it is my recipe so I will stick to it....

The advice re the oil in the water is graciously accepted but hell, after 30 years - I ain't changing it.

Pasta sticking? Never mentioned that - I didn't did I - nah, don't think so - think outside the square fellas - it is there for taste

Have you tried it - yeah, I know you have been doing it for 22 years and never needed it - time for a change?

Damn - might be time for me to change........

probably, Old Farts need a change....

But recipes posted on here

... let me share - does anyone follow a recipe - EXACTLY - not this old fella (except this recipe - because I like it)...so please feel free to cook the pasta as to however it works for you...

Gee that was a long way to say......nah, have a couple of bottles of red, friends etc ...cook it as however you want... betcha you enjoy it.

you go boy, mate the boys are just being "chefs" you do it how it works for you!,
And if u want my advise boys, it has nothing to do with the pasta not sticking, the olio is really just to put some flavour into the pasta, which if ur cooking fresh pasta has real merit!!, but it allso depend's on what pasta your cooking, olio helps ****y pasta's like san remo and other ****y brand's not stick, but if its a decent commercial pasta then, rolling boiling "salted" water is best

chou

**Barra1** · 22nd December 2007, 07:40 AM

I re-read my last post this morning - I've got to say it could be taken a little harshly - it wasn't meant to be - I actually reckon your ideas and advice are fantastic - and I am going to try them. Now I didn't say I would like the "new" way of cooking the pasta

but I will try it OK.

Thanks fellas - sorry if it did seem harsh.

**cucinadio** · 22nd December 2007, 07:50 AM

Originally Posted by Barra1

I re-read my last post this morning - I've got to say it could be taken a little harshly - it wasn't meant to be - I actually reckon your ideas and advice are fantastic - and I am going to try them. Now I didn't say I would like the "new" way of cooking the pasta

but I will try it OK.

Thanks fellas - sorry if it did seem harsh.

yhea somtime's its easy to come across as being harsh
trust me i of all people on this site know this just ask anyone

cheers

RonMcGr · 22nd December 2007, 08:12 AM

Originally Posted by cucinadio

gee ron ur realy showin your age now !!!!

cheers

Well, that's what you get from some one who is + 21

**cucinadio** · 22nd December 2007, 08:26 AM

Originally Posted by RonMcGr

Well, that's what you get from some one who is + 21

mate if i had to count how many veal oscars i've had to cook over the years i would be happy never to cook one againe!!!

" very very popular dish back around 89/91 "

cheers

**numpty** · 22nd December 2007, 09:35 AM

Have just made a batch of Spag Bol and it is cooking slowly on the stove right now.

I will add, I am at work as well.

**cucinadio** · 22nd December 2007, 02:23 PM

Originally Posted by numpty

Have just made a batch of Spag Bol and it is cooking slowly on the stove right now.

I will add, I am at work as well.

i mean this in atottaly gel's and nice way numpty

""B%^$H "

cheers

**Aaron** · 24th December 2007, 10:01 PM

Every time I see a parmigana come up on a docket I want to die!

Back to the oil, I just think its a waist. Im an oil fanatic, and have a cupboard dedicated to oils. There is no way I could throw it down the sink.

Barra, just try it ! do it for kicks

**cucinadio** · 24th December 2007, 10:40 PM

Originally Posted by Aaron

Every time I see a parmigana come up on a docket I want to die!

Back to the oil, I just think its a waist. Im an oil fanatic, and have a cupboard dedicated to oils. There is no way I could throw it down the sink.

Barra, just try it ! do it for kicks

cheers

Thread: A Scotsman's Genuine Italian Cuisine

Thread Tools

Bookmarks

Bookmarks

Posting Permissions