Sunday, October 16, 2005
A Pig, a Cow, and a Chicken Walk Into a Bar...
And we ate them. Yum.
Chow:
First of all, it's good to be back. And it's good to have people back. Of course we were expecting a ton of people, and after doing all of the shopping and whatnot, we remembered that Trail of Terror will probably keep our numbers skinny until the end of October. So we had plenty of space, and plenty of left-overs.
We switched up the baked pasta recipe this time around, and it was "ok". The noodles were a little bigger, and they didn't really keep their shape after mixing the meat sauce in. Not that that affected the taste. What did affect the taste was using a different set of cheeses. Our old recipe called for feta and gorgonzola, we used fontina and asiago instead. We also subbed flat leaf parsley for the original spinach. The result was a much blander dish.
The soup however was fantastic (although the early bowls were more brothy than good stuff). Not overly salty, but a good unami, savory flavor. I was afraid the escarole would make it slimy, but no, it just added to the yummines. I'm glad the leftovers in my freezer are from the bottom of the pot where all of the good stuff was.
Ok, I technically haven't taste the cake yet, as I'm typing this as it's being cut. But it looks really cool.
Chow:
- Wedding day soup
- Baked rigatoni
- Peppers and onions
- Garlic bread
- Zuccotto cake
First of all, it's good to be back. And it's good to have people back. Of course we were expecting a ton of people, and after doing all of the shopping and whatnot, we remembered that Trail of Terror will probably keep our numbers skinny until the end of October. So we had plenty of space, and plenty of left-overs.
We switched up the baked pasta recipe this time around, and it was "ok". The noodles were a little bigger, and they didn't really keep their shape after mixing the meat sauce in. Not that that affected the taste. What did affect the taste was using a different set of cheeses. Our old recipe called for feta and gorgonzola, we used fontina and asiago instead. We also subbed flat leaf parsley for the original spinach. The result was a much blander dish.
The soup however was fantastic (although the early bowls were more brothy than good stuff). Not overly salty, but a good unami, savory flavor. I was afraid the escarole would make it slimy, but no, it just added to the yummines. I'm glad the leftovers in my freezer are from the bottom of the pot where all of the good stuff was.
Ok, I technically haven't taste the cake yet, as I'm typing this as it's being cut. But it looks really cool.
