[Frogzlovzy]

i'm hungry

[sjdflghd]

INFIDELS

I'm the only one that eats real Italian food every day

[FoetAgerhot46]

Putting cilantro in a supposedly Italian dish is an abomination... True, but the delicious kind of abomination. Cilantro goes well with damn near anything (like garlic or chili peppers).

[omaculer]

I didn't have enough basil last night, so I put some cilantro in the food processor along with roasted garlic and the basil and olive oil... made a cilantro/basil pesto that I then mixed with a little mayo. Used it as spread on tuscan bread with roasted peppers, chicken, and provalone cheese then through that in the panini maker... It was the bomb

[Zdmlscid]

Cilantro in Mexican/Tex-Mex food is heavenly.

[DrJonson]

Lieber ein Glas Wasser als eine Kanne Loni. Take a glass of water with...? without Loni? Is this a wordplay with Caneloni?

I took some German lessons, but I suck as you can see

[RichardFG435]

Originally posted by SlowwHand
Slow, I remember back in the 1960's, we had a very big family and limited income, (8 children) and we would take some Hamburger and brown it and crush it up and mix with the Spaghetti'O's

Seemed delicious at the time, of course, I was a young impressionable lad at the time

[egershna]

We ate spam and tunafish casserole and fish sticks a lot the year I was 15.
Never again.

[Adimondin]

Tortolini.

[AlexBolduin]

is rightfully called mien and was invented by my ancestors.

[EspnaConCam]

Originally posted by pchang
is rightfully called mien and was invented by my ancestors. The Chinese did invent pasta first, but I'm not sure you influenced us. Maybe we invented it on our own, but obviously later than the Chinese.

Though the Chinese were eating noodles as long ago as 2000 BCE, the familiar legend of Marco Polo importing pasta from China is just that—a legend, whose origins lie not in Polo's Travels, but in the newsletter of the National Macaroni Manufacturers Association. The works of the 2nd century CE Greek physician Galen mention itrion, homogenous compounds made up of flour and water.[4] The Jerusalem Talmud records that itrium, a kind of boiled dough,[4] was common in Palestine from the 3rd to 5th centuries CE.[5] A dictionary compiled by the 9th century Syrian physician and lexicographer Isho bar Ali defines itriyya as stringlike pasta shapes made of semolina and dried before cooking, a recognizable ancestor of modern-day dried pasta.[4]

One form of itrion with a long history is laganum (plural lagana), which in Latin refers to a thin sheet of dough.[6] In the 1st century BCE work of Horace, lagana were fine sheets of dough which were fried[7] and were an everyday food.[6] Writing in the 2nd century CE Athenaeus of Naucratis provides a recipe for lagana which he attributes to the 1st century Chrysippus of Tyana: very fine sheets of a dough made of wheat flour and the juice of crushed lettuce, then flavored with spices and deep-fried in oil.[6] An early 5th century cookbook describes a dish called lagana that consisted of several layers of rolled-out dough alternating with meat stuffing and baked in an oven, a recognizable ancestor of modern-day Lasagne.[6]

[Aceroassert]

Originally posted by nostromo


Take a glass of water with...? without Loni? Is this a wordplay with Caneloni?

I took some German lessons, but I suck as you can see Yes, it's a word play (not a great one, though).
"Rather a glass of water than a jug of 'Loni'"...

[highattainlet]

I got myself a pasta machine. Now I need some durum wheat semolina.

[Ornamiviant]

http://www.google.com/search?hl=en&q...i+is+not+pasta

[Gogogo]

It's pasta like and is really good with sardines.

[Teligacio]

Originally posted by Oerdin
It's pasta-ish and is really good with black pepper. fixed