In over 1400 posts (including under my previous handle) I've never posted an OT thread before, but this has been bugging me for absolutely ages.
Does anyone know whether there's some crazy psycho-nazi-faschist EU directive that stops UK supermarkets selling tagliatelle verdi anymore? I've not been able to find it for eons, and I really miss having it tossed with a little pesto and some chopped ham thrown in for good measure.
With all the big EUSSR experiment that's going on, I didn't know whether some nutcase bureaucrat somewhere had decided that adding too much spinach to pasta was bad for you or something. Nothing would surprise me anymore.
Thanks in advance. ---------- YouTube SlimHarpMick
Last Edited by on Oct 11, 2010 4:28 PM
perdy sure you can get it in sainsbury's......... having said that I havn't had some in a while ..This thread is just making me hungry.. ---------- "imagination is more important then knowledge" - Albert Einstien
Last Edited by on Oct 11, 2010 4:31 PM
Don't get funny, eharp. It was just meant to be light-hearted. The amount of 'Jerry Springer Show' type nastiness on this forum never ceases to amaze me; that's what kept me away for so many months. Join in in the spirit or ignore the thread. I'm not making you spend your time typing, am I?
By the way, I have actually asked at the supermarket, but they know as much about their supply chain as an ant does about particle physics. ---------- YouTube SlimHarpMick
Last Edited by on Oct 11, 2010 4:49 PM
I think the only reason they'd stop selling it is if no-one was buying it but we had some recently and the missus got it from Aldis. Maybe there's s spinach drought in Italy or maybe the tagliatelle verdi marketing family (board) are hoarding it to send the prices up.
Reminds me of the myth that smoking Banana skins gets you high. I must have smoked kilos of them during my teens only to find out it was a ploy by the Banana marketing board to sell more bananas...and it worked.
If you want to sell something...tell people you can high from it. Go tell that supermarket manager that you want them because they give you a buzz and I'll bet they're back on the shelves in days.
HMick - what is it ?? ( from an ignorant Italian American LOL) ----------
Music is your own experience, your own thoughts, your wisdom. If you don't live it, it won't come out of your horn. They teach you there's a boundary line to music. But, man, there's no boundary line to art. - Charlie Parker
its in my sainsbury's and waitrose Mick, where do you shop?
well, I said that before knowing exactly because I havent bought any for some months but I will look tomorrow and let you know
Last Edited by on Oct 12, 2010 5:30 AM
Ah, well, it won't do you any good in the UK, but you can buy it here. I suspect that different areas in the UK are subject to demographic marketing just as we are. I lived in a town called Picayune, Mississippi for 3 1/2 years. It was only an hour north of New Orleans, which has no shortage of culture-culinary or otherwise. But, if it was more exotic than fried catfish, you couldn't find it in Picayune. My wife and I absolutely love to cook many different culture's cusisines-Indian, Malaysian, Vietnamese, Thai, Japanese, Mediterranean(Morroccan, Greek, Turkish), Central American, Carribean, Mexican, etc.-and it really sucks when we can't find what seem like simple ingredients to us. In the New Orleans metro area, we have several specialty stores to hit when the groceries fail us. I shop more in our International Market and a few different Vietnamese and Korean markets than anywhere else. We also have some dedicated Italian markets(you'd be sure to find your taligatelle there). I feel your pain. I hate wanting something and not being able to find it. Have you ever made your own pasta fresh? My wife does occasionally, and damn, it's good.
Oisin, the banana peel thing-you're doing it wrong. You're supposed to spread Crest toothpaste on it before you dry it in the oven...or so I've heard. ----------
Crescent City Harmonica Club Todd L Greene, Co-Founder
Nice thread (and nice coincidence). I've got a pasta machine which I've only used three times, and I've been very lazy, living off employer's canteen food and Marks and Spencers microwaved for the last 8 years (it doesn't help that my flat needs rewiring and my electric oven doesn't work, but I have a gas hob). But now I'm unemployed, I have to get back into the swing of cooking things, so I thought I'd begin by going to town on my pasta technique, and I thought I'd start with hand-cut (as a penance) tagliatelle, white and green, before using the machine again! I like cooking, but I hate shopping for ingredients. ---------- Andrew, gentleman of leisure, noodler extraordinaire.
I'm a high-end, middle and low-end noodler, just so long as my noodles are al dente.
Try this with your pasta maker: Roll your dough, run it through flat(for ravioi). Chop up some fresh lobster tail or claw meat, and saute lightly in butter with minced garlic and green onion. Remove this from heat, and grate some Asiago into it. Fill your ravioli with this, and boil for 3 minutes,top with a fesh alfredo and cracked black pepper. Pour yourself a nice pinot grigio. Wash your mouth well afterwards, and tell me you can't noodle better on the high end than before.
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Crescent City Harmonica Club Todd L Greene, Co-Founder
Last Edited by on Oct 12, 2010 6:55 AM
I've toyed with the idea of snail ravioli, but I don't know if recipes for that already exist! ---------- Andrew, gentleman of leisure, noodler extraordinaire.
escargot's not much different than dealing with any other seafood, really. Don't overcook it, or it'll be like shoe leather. You could chop it, and do it up French-style in olive oil, butter, garlic and thyme or oregano or any number of herbs. The canned variety is cooked already, so you could simpy heat it thru to absorb the flavors, then use it in raviloi stuffing, or even atop some al dente noodles as part of a aglio e olio...grate some Parmesan on top...man, I'm getting hungry. ----------
Crescent City Harmonica Club Todd L Greene, Co-Founder
I've cooked snails out of the can before. I remember (it was more than 20 years ago) heating them in a lot of clarified butter and mixing the result with a sauce made from onions, garlic, cream, white wine and fresh basil (the recipe called for sorrel, but I didn't have any).
Unfortunately the cans contain 2 dozen snails, which is a bit excessive for one person on their own.
A little-known fact is that snails are very popular and very good in Germany. I lived there in the Alps for 16 months and ate snails often with just a white wine, butter and herb sauce and toast. ---------- Andrew, gentleman of leisure, noodler extraordinaire.
Last Edited by on Oct 12, 2010 7:28 AM
Sounds like someone needs to hold a harmonica and snail party? Dining alone is no fun-I'd be willing to bet you'd have no trouble getting some company to enjoy a fine dinner. ----------
Crescent City Harmonica Club Todd L Greene, Co-Founder
I've been in a relationship for 14 years, but we don't live together, yet. It's complicated! ---------- Andrew, gentleman of leisure, noodler extraordinaire.
Gotcha...On the subject of food AND harmonicas, we have our monthly club meeting tomorrow night. We hold it at a bar & grille that makes a damn tasty burger, which they can actually prepare to my order(medium rare)without screwing it up, and top it with a heaping mound of bleu cheese. A couple of beers to get the meat out of my teeth, and it's jam time! Wow, I'm hungry. ----------
Crescent City Harmonica Club Todd L Greene, Co-Founder
Mick: Why not attempt to make it yourself? I started making my own pasta a few years ago when we got a Pasta roller from my wife's grandmother (she's Italian). It's actually pretty easy to do, and it tastes LOADS better than dry store-bought pasta. We made a spinach pasta the other night, in fact. Best thing is: if you've got flour and some eggs, you can make pasta whenever you want, however you want. Any shape, flavor, stuffing (if you want ravioli or tortellini), lasagna noodles, anything! And you can freeze the noodles you don't cook immediately and keep them in the freezer until a later date. Frozen fresh noodles come back to life completely when cooked! Best of all is the satisfaction that you did it yourself, and it's much better than something you bought!
