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#2 (permalink) Tue Apr 10, 2007 22:11 pm Ask the ESL Chefs |
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Those sorts of ricotta mixtures are frequently very bland. A nice touch of garlic sounds good, but what about adding some parmesan, too? _________________ "Nearly all men can stand adversity, but if you want to test a man's character, give him power." ~ Abraham Lincoln |
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Yankee I'm a Communicator ;-)

Joined: 16 Apr 2006 Posts: 8316 Location: USA
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#3 (permalink) Tue Apr 10, 2007 22:15 pm Ask the ESL Chefs |
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thanks, I'll give it a shot.
does it have to be parmigiana reggiana (expensive as heck here), or will the dried/grated stuff work (already have some in the fridge)? _________________ Billie Jean is not my lover. Hee. |
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Prezbucky I'm a Communicator ;-)

Joined: 07 Nov 2006 Posts: 2621 Location: Nashville, TN (USA)
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#4 (permalink) Tue Apr 10, 2007 22:42 pm Ask the ESL Chefs |
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Do you have expensive taste, Tom?
I'd give the fridge version a try. If it doesn't help, at least you'll know better for next time. :wink: _________________ "Nearly all men can stand adversity, but if you want to test a man's character, give him power." ~ Abraham Lincoln |
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Yankee I'm a Communicator ;-)

Joined: 16 Apr 2006 Posts: 8316 Location: USA
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#5 (permalink) Tue Apr 10, 2007 23:05 pm Ask the ESL Chefs |
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I have expensive taste if someone else is buying. hehe
In this case, I'm the one grabbing the spaghetti sauce and spinach at the store on the way home.
:lol: _________________ Billie Jean is not my lover. Hee. |
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Prezbucky I'm a Communicator ;-)

Joined: 07 Nov 2006 Posts: 2621 Location: Nashville, TN (USA)
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#6 (permalink) Wed Apr 11, 2007 23:25 pm Ask the ESL Chefs |
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| prezbucky wrote: |
| garlic powder |
Using fresh pounded or crushed garlic might make all the difference. Also, how about adding some chopped onion and a few shakes of black pepper?
Personally, I'd rather not use cottage (or ricotta) cheese for cooking and prefer the mature, full-flavoured kinds, like manchego, gruy?re (the real Swiss one) or Appenzeller.
PS: I thought you didn't like cottage cheese! PPS: Threads about food are such a pleasure! |
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Conchita Language Coach

Joined: 26 Dec 2005 Posts: 2826 Location: Madrid, Spain
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#7 (permalink) Wed Apr 11, 2007 23:45 pm Ask the ESL Chefs |
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Hi Conchita
I've been waiting all day for a report on the outcome of Tom's latest culinary adventure. I wonder what happened. :wink:
I'd also thought of some onion and freshly ground pepper, but was reluctant to go too hog-wild on the suggestions. :lol:
In the US, cottage cheese and ricotta cheese are considered to be two different things -- though I've never really known what the difference actually is (other than a very pronounced difference in the spelling). 8) _________________ "Nearly all men can stand adversity, but if you want to test a man's character, give him power." ~ Abraham Lincoln |
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Yankee I'm a Communicator ;-)

Joined: 16 Apr 2006 Posts: 8316 Location: USA
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#8 (permalink) Thu Apr 12, 2007 10:04 am Ask the ESL Chefs |
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| Yankee wrote: |
| cottage cheese and ricotta cheese (...) a very pronounced difference in the spelling. |
Yes and no: I've just noticed that both words have 'cotta' (Italian for 'cooked') in common. Curious, isn't it? Maybe we could invent a kind of 'ricottage' -- how's that for a fresh cheese brand name? |
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Conchita Language Coach

Joined: 26 Dec 2005 Posts: 2826 Location: Madrid, Spain
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#9 (permalink) Fri Apr 13, 2007 23:09 pm Ask the ESL Chefs |
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Conchita
We'd use onion, but we feed table scraps (lol, she often eats as well as we do... spoiled little bugger) to our dog Molly. Apparently onions do not agree with dogs. I read that on Wikipedia, and since wikipedia is 100% accurate (lol), we've decided to be careful for her sake.
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Amy The stuffing was greatly improved with the addition of garlic/parmesan(dry/grated)/olive oil. She also beat a couple of eggs into it. At the grocery store I saw some gruyere cheese and thought, "Now that would melt beautifully..."... but then it was like $8 so I decided against such extravagance. hehe
I'm sure it's at least partially out of home-state bias, but the only cheese I'll pay $8 for (unless in bulk...) is a good 5+-year-old Wisconsin cheddar.
Mozzarella does an adequate job of topping the dish.
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Conchita
"Ricottage Pottage Cheese Chips -- we make it in the bathroom so you don't have to."
:lol: _________________ Billie Jean is not my lover. Hee. |
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Prezbucky I'm a Communicator ;-)

Joined: 07 Nov 2006 Posts: 2621 Location: Nashville, TN (USA)
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#10 (permalink) Sat Apr 14, 2007 12:39 pm Ask the ESL Chefs |
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Hi!
As I can see Tom?s problem with the a bitbland taste of the spinach souce is solved so I just like to add that in my town had been a small Italian fast-food restaurant where pure fresh spinach (as the owner tried to ensure :D ) with a good part of garlic scalloped with cheese (what kind ever) had been provided. Additional they gave 6 small rolls of pizza dough. It soon became the town habitant?s favorite dish :roll: .
I liked it very much, too, notwithstanding I?ve heard that Italy had had problems with seaweed :lol:!
Michael _________________ "Ho ho!" said the clown |
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Foah I'm a Communicator ;-)

Joined: 20 Apr 2006 Posts: 1358 Location: next to Dortmund , Europe
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#11 (permalink) Sat Apr 14, 2007 12:49 pm Ask the ESL Chefs |
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| Fan of Arabian horses wrote: |
| I liked it very much, too, notwithstanding I?ve heard that Italy had had problems with seaweed :lol:! |
Never mind, Michael -- seaweed is also good for you! :)
PS: Or is it? :? |
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Conchita Language Coach

Joined: 26 Dec 2005 Posts: 2826 Location: Madrid, Spain
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#12 (permalink) Sat Apr 14, 2007 13:04 pm Ask the ESL Chefs |
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Hi Conchita!
As the owner of the restaurant stems from Sicilly (so, far away from Seveso) I think I can accept the :) !
Michael _________________ "Ho ho!" said the clown |
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Foah I'm a Communicator ;-)

Joined: 20 Apr 2006 Posts: 1358 Location: next to Dortmund , Europe
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