Comments for Pastarella http://strangeaddiction.com I love to make pasta! Sun, 11 Mar 2012 23:54:12 +0000 hourly 1 http://wordpress.org/?v=3.2.1 Comment on Tomato sauce from your kitchen by RebeccaJ http://strangeaddiction.com/?p=1684#comment-15035 RebeccaJ Sun, 11 Mar 2012 23:54:12 +0000 http://strangeaddiction.com/?p=1684#comment-15035 I kept forgetting to check for your response and I wanted to make something with garlic again, and FINALLY remembered I asked you about it! Coming from a German family, we were never really big on garlic, but I did read about other people sauteing the garlic, but I had no idea why....now I know! I kept forgetting to check for your response and I wanted to make something with garlic again, and FINALLY remembered I asked you about it! Coming from a German family, we were never really big on garlic, but I did read about other people sauteing the garlic, but I had no idea why….now I know!

]]> Comment on Tomato sauce from your kitchen by Stacey http://strangeaddiction.com/?p=1684#comment-14701 Stacey Tue, 24 Jan 2012 16:03:19 +0000 http://strangeaddiction.com/?p=1684#comment-14701 Rebecca, garlic should ALWAYS be started on its own in a pan with some oil of some sort. You can add onions to it if you like, but it really shouldn't be added to other ingredients to cook down before it's had a chance to roast a bit. Roasting in an important step to bring out garlic's full flavour. And really, if you're going to the trouble of using garlic, why would you skip this step? If you're not into roasting and taking the time for it, don't use the garlic. That's my rule. Capice? ;-) Rebecca, garlic should ALWAYS be started on its own in a pan with some oil of some sort. You can add onions to it if you like, but it really shouldn’t be added to other ingredients to cook down before it’s had a chance to roast a bit. Roasting in an important step to bring out garlic’s full flavour. And really, if you’re going to the trouble of using garlic, why would you skip this step? If you’re not into roasting and taking the time for it, don’t use the garlic. That’s my rule. Capice? ;-)

]]> Comment on Tomato sauce from your kitchen by Stacey http://strangeaddiction.com/?p=1684#comment-14700 Stacey Tue, 24 Jan 2012 15:59:08 +0000 http://strangeaddiction.com/?p=1684#comment-14700 Natalie, in our house, a pasta sauce is the same as a pizza sauce. Any sauce will do. Traditionally, when you order pizza out, the only red sauce used by pizza parlours is marinara. I'm not a fan of marinara. At all. Too much garlic and acidic aftertaste. Lately I have noted that even cheapo pizza huts like Pizza Pizza have caught onto this silly little trend called "options." Now you can order pizza with any of these following base sauces: Buffalo and Blue Cheese Sauce Chipotle BBQ Sauce No Sauce BBQ SAUCE Classic Tomato Sauce Bruschetta Sauce CREAMY GARLIC SAUCE HOME STYLE ITALIAN TOMATO SAUCE HOT SAUCE PESTO SAUCE SWEET CHILI SAUCE So, really, the point here is you can use anything as a sauce. You just have to nail down the flavour you want to start with and taste the most as you're chewing bread, cheese, veg and probably some kind of meat. The sauce should be the dominate flavour, but one that compliments the toppings. The long and the short answer is, depends on how hard hitting you want your pizza to be. If you like a lot of zing, go with bold tasting ingredients like you'd find in a red sauce. If you like a mild palette like I do most nights, go with something unexpected like pesto or a nice white sauce. Whether or not to make your own vs buying? I'll always make my own, but that's because I have to control what I eat and keep it clean and unsulphited at all times. If you prefer store bought because of taste and convenience, go for it. No one can judge you on both counts. If they try, stop inviting them over for dinner. ;-) Hope that helps. Natalie, in our house, a pasta sauce is the same as a pizza sauce. Any sauce will do. Traditionally, when you order pizza out, the only red sauce used by pizza parlours is marinara. I’m not a fan of marinara. At all. Too much garlic and acidic aftertaste. Lately I have noted that even cheapo pizza huts like Pizza Pizza have caught onto this silly little trend called “options.”

Now you can order pizza with any of these following base sauces:
Buffalo and Blue Cheese Sauce
Chipotle BBQ Sauce
No Sauce
BBQ SAUCE
Classic Tomato Sauce
Bruschetta Sauce
CREAMY GARLIC SAUCE
HOME STYLE ITALIAN TOMATO SAUCE
HOT SAUCE
PESTO SAUCE
SWEET CHILI SAUCE

So, really, the point here is you can use anything as a sauce. You just have to nail down the flavour you want to start with and taste the most as you’re chewing bread, cheese, veg and probably some kind of meat. The sauce should be the dominate flavour, but one that compliments the toppings.

The long and the short answer is, depends on how hard hitting you want your pizza to be. If you like a lot of zing, go with bold tasting ingredients like you’d find in a red sauce. If you like a mild palette like I do most nights, go with something unexpected like pesto or a nice white sauce.

Whether or not to make your own vs buying? I’ll always make my own, but that’s because I have to control what I eat and keep it clean and unsulphited at all times. If you prefer store bought because of taste and convenience, go for it. No one can judge you on both counts. If they try, stop inviting them over for dinner. ;-)

Hope that helps.

]]> Comment on Tomato sauce from your kitchen by RebeccaJ http://strangeaddiction.com/?p=1684#comment-14694 RebeccaJ Tue, 24 Jan 2012 02:37:37 +0000 http://strangeaddiction.com/?p=1684#comment-14694 Your mention of garlic brings up a question: when you cook with garlic...say a dish with garlic and hamburger...do you saute the garlic separately? or do you cook it with the hamburger? Your mention of garlic brings up a question: when you cook with garlic…say a dish with garlic and hamburger…do you saute the garlic separately? or do you cook it with the hamburger?

]]> Comment on Tomato sauce from your kitchen by Natalie http://strangeaddiction.com/?p=1684#comment-14691 Natalie Mon, 23 Jan 2012 17:55:39 +0000 http://strangeaddiction.com/?p=1684#comment-14691 Huh! Since I'm relatively new to making sauces, much less pasta (I used canned for a very, very long time) is there anything you can say about making a pizza sauce vs. a pasta sauce? We're making cauliflower crust pizzas at home lately and I'd rather make a good pizza sauce then have to go out and buy one. :) Huh! Since I’m relatively new to making sauces, much less pasta (I used canned for a very, very long time) is there anything you can say about making a pizza sauce vs. a pasta sauce? We’re making cauliflower crust pizzas at home lately and I’d rather make a good pizza sauce then have to go out and buy one. :)

]]> Comment on Pasta dishes I want to test by Natalie http://strangeaddiction.com/?p=1607#comment-14497 Natalie Fri, 30 Dec 2011 23:25:54 +0000 http://strangeaddiction.com/?p=1607#comment-14497 Anything low carb (I know this is pasta... But my boyfriend and I are doing low carb and he LOVES pasta.) I'm using miracle noodles currently, but anything amazing you can find and make, well... I'd love to see it! Anything low carb (I know this is pasta… But my boyfriend and I are doing low carb and he LOVES pasta.) I’m using miracle noodles currently, but anything amazing you can find and make, well… I’d love to see it!

]]> Comment on Distractions by Stacey http://strangeaddiction.com/?p=1661#comment-14447 Stacey Tue, 20 Dec 2011 18:53:42 +0000 http://strangeaddiction.com/?p=1661#comment-14447 I have been baking off and on - in order to keep the pain to a dull roar. But, so far, I have made: 1. Sugar cookies that I added icing and shaved coconut to before smashing them together with buttercream filling. 2. Deep cocoa chocolate espresso cookies with a hint of anise and smashed those together with some orange infused and orange tinted buttercream filling to make my own version of Tiger Tail cookies for my brother. He loved them. 3. More sugar cookies that I embedded Kraft caramels into and baked up. Turned out nice and easy to put together for those who like a little something in the middle but not all over. 4. Butter cookies with chocolate chips in them. I'm not impressed with the lack of sweetness, so I guess I will be dipping these into mint flavoured ganache halfway, or drenching them with the ganache, and dropping ground up candy cane bits onto them. Haven't decided yet. 5. Mint chocolate chip cookies that were just sugar cookies, the mint chips and green food colouring. The kids love them. 6. Waffle cookies. Basic cookie dough that was cooked inside my Belgian waffle iron for 3 minutes. This was a whimsical cookie that I though the kids would get a kick out of, but much to my surprise, everyone who tried it loved it. I tinted one half green and the other reddish. Some I added mini dark chocolate chips, some I didn't. Some I added mint choco chips, some I didn't. I mixed them up a lot. And I lightly rolled/dipped half of every batch into melted chocolate along the edges. Like I said, the pain made it so I couldn't overwork my arms and hands, so I kept it all simple enough and easy to whip together if I needed to as giftees were placed on our master list. I have been baking off and on – in order to keep the pain to a dull roar. But, so far, I have made:

1. Sugar cookies that I added icing and shaved coconut to before smashing them together with buttercream filling.

2. Deep cocoa chocolate espresso cookies with a hint of anise and smashed those together with some orange infused and orange tinted buttercream filling to make my own version of Tiger Tail cookies for my brother. He loved them.

3. More sugar cookies that I embedded Kraft caramels into and baked up. Turned out nice and easy to put together for those who like a little something in the middle but not all over.

4. Butter cookies with chocolate chips in them. I’m not impressed with the lack of sweetness, so I guess I will be dipping these into mint flavoured ganache halfway, or drenching them with the ganache, and dropping ground up candy cane bits onto them. Haven’t decided yet.

5. Mint chocolate chip cookies that were just sugar cookies, the mint chips and green food colouring. The kids love them.

6. Waffle cookies. Basic cookie dough that was cooked inside my Belgian waffle iron for 3 minutes. This was a whimsical cookie that I though the kids would get a kick out of, but much to my surprise, everyone who tried it loved it. I tinted one half green and the other reddish. Some I added mini dark chocolate chips, some I didn’t. Some I added mint choco chips, some I didn’t. I mixed them up a lot. And I lightly rolled/dipped half of every batch into melted chocolate along the edges.

Like I said, the pain made it so I couldn’t overwork my arms and hands, so I kept it all simple enough and easy to whip together if I needed to as giftees were placed on our master list.

]]> Comment on Distractions by Tamale Chica http://strangeaddiction.com/?p=1661#comment-14335 Tamale Chica Sun, 04 Dec 2011 22:29:02 +0000 http://strangeaddiction.com/?p=1661#comment-14335 At least 3! At least 3!

]]> Comment on Distractions by RebeccaJ http://strangeaddiction.com/?p=1661#comment-14334 RebeccaJ Sun, 04 Dec 2011 22:10:42 +0000 http://strangeaddiction.com/?p=1661#comment-14334 Let's not be hasty...get back to the Christmas baking part again because I bet you're one of those crafty people who decorate their Christmas cookies like little works of art! Let’s not be hasty…get back to the Christmas baking part again because I bet you’re one of those crafty people who decorate their Christmas cookies like little works of art!

]]> Comment on Deep Fried Ice Cream by Lloyd http://strangeaddiction.com/?p=1413#comment-14249 Lloyd Thu, 24 Nov 2011 10:21:28 +0000 http://strangeaddiction.com/?p=1413#comment-14249 You've made me really hungry now. I used nutella too for my fried ice cream. I love the chocolate sauce topping on those delicious balls of fried ice cream. I've laid out my entire recipe with pictures if you want to take a look. http://www.squidoo.com/deep-fried-ice-cream-recipe You’ve made me really hungry now. I used nutella too for my fried ice cream. I love the chocolate sauce topping on those delicious balls of fried ice cream. I’ve laid out my entire recipe with pictures if you want to take a look. http://www.squidoo.com/deep-fried-ice-cream-recipe

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