Summer Squash Wars


(Orecchiette [Little Ears] With) Zucchini And Tomato
Bel Mondo restaurant, Sydney Servings: 4 - 6 Preparation Time: 30 minutes
2 Leeks, cleaned and cut into Rounds 2 clove Garlic, minced 2 Or 3 medium zucchini, cut Into 1/2 cm semi-circles 1 Tbsp extra virgin olive oil 120 grams of tomato sauce (original recipe recommends: 600 g Tomatoes, ripe, chopped 2 tsp of dried parsley (original recipe recommends: 1 Handful flat-leaf parsley Roughly chopped) 1 dash pepper
--

200 grams of whole wheat orrecchiete or other short pasta
1 tsp sea salt
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Billy wrote:

This substitution could make a huge difference depending on what is in the tomato sauce.

This substitution is weird. What is the point of dried parsley?

Sounds excellent.
Aren't you going to translate from those gram thingies to real measurements though?
David
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Oh, I knooow.
Easy Vodka Sauce
Ingredients Edit and Save Original recipe makes 10 servings Change Servings
    1/2 cup butter     1 onion, diced     1 cup vodka     2 (28 ounce) cans crushed tomatoes (Oy, make that 2 lbs of fresh tomatoes :O)     1 pint heavy cream Directions 1. In a skillet over medium heat, saute onion in butter until slightly brown and soft. Pour in vodka and let cook for 10 minutes. Mix in crushed tomatoes and cook for 30 minutes. Pour in heavy cream and cook for another 30 minutes. -----
like the original said, 1 1/3 lbs tomatoes. I then make adjustments according to what I'm going to serve it on, i.e. Bolognese Sauce, Marinara Sauce, Putanesca Sauce, or just plain, pured tomatoes (I'm not fussy about skins and seeds.). I'm sure any of these would work fine with the Orecchiette and Zucchini above, and for soaking up with bread afterwards. Then all you need is a fresh dinner salad, a bottle of wine, and interesting dinner guests.

I can see that I should have vetted the recipe first. Use only the freshest ingredients that you have for best effect, and that goes for the leeks, garlic, zucchini, and the tomatoes as well.

Flavor.

I was shown how to cook by a Frenchman who, strangely enough, thought that cooking with salt was a crutch, and that properly seasoned, most meals didn't require salt. We never have salt on the table, and rarely use it in the kitchen (usually to sweat cucumbers).

150 grams + 454 grams (600 grams) is approximately 1 1/3 lbs or 0.094483827 stone.
454 grams = 1 lb, or 0.071428571 stone. I mean, why use 454 grams, or 0.071428571 stone, when you can just use 1 pound?
English Measure is really very simple It is 5,280 ft. to the mile, not that complicated 1000 meters to a kilometer. I might also mention that a mile is bigger than that puny little kilometer (We'er number one!). I mean, if you wanted to know how many feet in 4 miles, it is obvious that it is 21,120 feet, where as, if you wanted to know haw many meters there were in 4 kilometers, not everyone would come up with the number 4000!
A meter is 100 centimeters, about 40 inches, or 1 yard, 4 inches. Yards are very simple to use with 3 feet to the yard, and 12 inches to the foot, and the inch is divided, for your easy use, into 8/8ths of an inch.
It gets even worse ;O) 1 gram of water, is essentially 1 milliliter of water under normal room conditions (Yes, confusing, I know.). If you have a a 1000 grams of water (1 kilogram), you have a 1000 milliliters of water, which is to say, a liter. The horror of 2 ideas in your mind at the same time. Mon dieu, it can be a real nightmare.
It's all very confusing when you're used to 16 ounces to a pint, and 2 pints to a quart, and 4 quarts to a gallon which is 0.13368056 cubic feet, here in the U.S.
I just don't see how the metric system will ever catch on.

Again, the simplest approach to summer squash is to saut them in butter with about 1 Tbl. of shallots, and add small handful of chopped parsley that has only seconds before been picked from the garden (you neighbor's if necessary) a minute before you serve. Season to taste with parmesan.
Bon Apptit
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Billy wrote:

But that's the problem, dried parsley doesn't have any. You could substitute dried newspaper and you couldn't tell the difference. Parsley and mint are two herbs that are just not worth using dried.

:-)

But you forgot to mention that a quart of water is about 936 mls but a quart of beans is about 1101 mls. How stupid that the metric system cannot measure beans, just as well that NASA doesn't power its rockets with gas, they might never reach orbit.

That's what they say in Myanmar and Liberia too.
It is very easy to use the metric system as you and both know but it is the conversion that is the problem; it requires will, legislation and funding all of which are conspicuously absent in the redoubts of traditional measure. Give it 20-30 years and the Chinese will probably force it on the USA.
David
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I'll bow to your superior familiarity, as I've never used dry parsley. I've had mint tea before, though, made from little paper bags on strings, and it tasted like mint. I have mint in the garden, but rarely make tea (tisane) from it, but I do use it, and a quarter of a lemon to flavor the drinking water that I take to work.

I didn't forget. I was ignorant of the fact that when a liquid quart dries out, it expands. Very interesting. I'll look at the Standard Model and see if I can find an explanation for it.

Myanmar is on its own, but Liberia is obviously our fault.

It is embarrassing that the most lowly undocumented worker who slips into the U.S. is schooled in the world's measurement system, whereas most educated USians are totally ignorant of it.

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That is precisley what my sodding Pyrezx measuring jugs made in the US keep trying to tell me.
Every time I drag them out of the cupboard, I correct them and tell them in no uncertain terms that there are 20 ounces in a Pint but they are totally recalitrant an drefuse to believe it and will never correct their erroneous markings. I have to always make sure that I add the extra 4 ounces or otherwise I'd be short in my Pint measures.
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;O)
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Farm1 wrote:

I am sorry to tell you that even then you don't have an imperial pint as their fluid ounce isn't the same as an imperial one.
An imperial pint is about 19.2 fluid oz US.
;-(
D
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wrote in message

:-(((( You mean I'm going ot have to lie with my head level with the marking on the jug and then add a dollop extra?
Here I was feeling near enough was good enough by just gluggin more into the Pyrex jug till it was almost overflowing because I was too darned idle to empty it and then remeasure another 4 ounces.
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Farm1 wrote:

Far be it for me to suggest where you keep your head in relation to your feet.

It depends on what you are doing. Making soup:forget it. Making bread: maybe be more careful.
D
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wrote in message

Nah! I can make bread with my eyes closed and have done so regularly for at least 40 years so IME, the 'feel' of the bread during the making is more important than the measures.
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