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Re: [pct-l] Corn pasta
- Subject: Re: [pct-l] Corn pasta
- From: bluesky@Rt66.com (Karen Elder)
- Date: Sat, 24 Jan 1998 08:50:49 -0700 (MST)
What a great post! You actually did the experiment, reported back with
enough detail for others to understand, and provided suggestions for
A few comments and questions:
What altitude were you at for the experimental meal? And what was Ray's
recommended cooking time? These could be related.
Ray may have used less water due to having a small pot (weight
consideration) or little water (filtering time/energy consideration) -
though, for myself, if I'm boiling the water on the trail (and it's not too
full of yucky-looking stuff), I don't filter).
Spicy sauces are part of my religion, too. :)
>After all the bad mouth about corn pasta, I had to try some. Here is a
>Background: I am a restaurant critic and a passing amateur cook. I sure
>do like to eat and am willing to write about it. I write a restaurant
>My religion: I like tasty food, spicy is better. I don't like pasta,
>eggplant or tripe if they have no sauce on them. They have some texture
>(except the eggplant) but little flavor, I don't like boring food.
>What I did: Bought a pound of corn spaghetti, cooked 1/4 #, ate same.
>How it came out: The Jardine recipe is short on water. For 4 oz.
>spaghetti he says 9 oz. water, I used 14 oz. and it was just about perfect.
> Cooked correctly, all the water is absorbed and the pasta is tender but
>firm. The time is also way off. Boil for 5-10 minutes, stirring twice,
>THEN let it sit for another 5-10 minutes. NOTE: Cooked correctly, my
>pasta was gluey and clumpy. This refers to how it LOOKED, not the texture
>or mouth-feel or flavor.
>The cooked result was mega-bland, just like any other pasta or eggplant or
>tripe would be. I couldn't have eaten it that way, TOO BORING. I then
>tried it with some chipotles and tomato sauce and with some Thai red curry
>sauce. OUTSTANDING. As with any other food of this type, the sauce is
>everything. It was great eats. So for all those folks who left some in
>bear boxes, the problem wasn't in the pasta, it was in the sauce.
>What to do: Try sauces from the market. I went down to the local super
>tonight and found close to fifty sauces (dry packets). Ignore the cooking
>directions, stir the powder in with the pasta before letting the pasta sit.
> Make some great homemade sauce and dry it. Adventure time!
>Please go buy some pasta and tell me if you like it as well as I did. And
>use some great sauce with it!
>Dave Gomberg firstname.lastname@example.org
>Stop SPAM! <http://www.cco.caltech.edu/~cbrown/BL/>
>Join CAUCE <http://www.cauce.org>
P.O. Box 20093
Albuquerque, New Mexico
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