Last night, when I was eating my spaghetti, I found a worm! It was light green in color and about the size/shape of a meal worm, but with little claw type things towards the head.
[more inside]
posted by parakeetdog
on Apr 30, 2013 -
33 answers
I made baked orzo with veggies and cheese yesterday morning, thinking I had lunches covered for the next couple of days. I covered it in foil, and put it in the fridge, once the glass casserole dish had cooled a bit. It had been in there for about 2-3 hours when the power went out. The power was out for about 10-11 hours, and no one was home to open the fridge for most of that time.
Please tell me it's okay to eat?
posted by peppermind
on Sep 12, 2012 -
16 answers
What could be causing these sudden stomach cramp when I eat pasta?
[more inside]
posted by kag
on Feb 13, 2012 -
11 answers
So I just baked mac and cheese for a dinner party tonight. Anyone have tips on how to reheat this thing so it doesn't turn into cement?
[more inside]
posted by roger ackroyd
on Feb 6, 2012 -
10 answers
I have some flat pasta sheets made for lasagna. I want to make ravioli. Possible?
[more inside]
posted by docgonzo
on Jan 6, 2012 -
8 answers
Foodie trip to Italy- what restaurants shouldn’t I miss in Rome? What’s the best plan for a day of wine tasting in Florence? Where should we take pasta-making lessons in Bologna, and is there really nothing to do in Milan?
[more inside]
posted by IWoudDie4U
on Sep 27, 2011 -
16 answers
Ravioli-filter: Does anyone know about the Imperia Raviolamp 12-Ravioli maker device?
[more inside]
posted by bquarters
on Jul 25, 2011 -
5 answers
I once ate pasta with a delicious persimmon + tomato marinara. I can't find any persimmon marinara recipes for it online. How can I recreate it?
[more inside]
posted by blackcatcuriouser
on Dec 13, 2010 -
5 answers
[Should I eat this filter] I hate myself for even asking this question. I made a quick delicious pasta with vodka sauce and clams for dinner late last week... and then we left the leftovers on the stove overnight. It was covered, still looks/smells delicious, and I'm really craving the leftovers. Is it safe to eat?
[more inside]
posted by two lights above the sea
on Nov 1, 2010 -
17 answers
Can I use one-week-old red wine that has essentially turned (smells vinegary, tastes unpleasant) to make spaghetti sauce?
[more inside]
posted by donpedro
on Jul 5, 2010 -
29 answers
London: Where can I buy a quality italian pasta maker in The City (or central London), and what brand would you recommend?
[more inside]
posted by mary8nne
on May 10, 2010 -
5 answers
I'm cooking up pasta sauce. I've got recipes, and also the knowledge gained from previous batches. But I have some questions about a few related matters.
[more inside]
posted by azpenguin
on Jan 30, 2010 -
30 answers
Does the intersection of a torus and a gravity-bent plane always result in a bezier curve?
[more inside]
posted by yesster
on Jul 17, 2009 -
14 answers
What are your most flavorful and amazing recipes for a wild mushroom pasta or saute?
[more inside]
posted by Asherah
on Mar 17, 2009 -
10 answers
Does a dish named
Lander Macaroni really exist, or is it a figment of my wife's imagination?
[more inside]
posted by roryks
on Jan 5, 2009 -
14 answers
Looking for a easy to follow chart for pairing of pasta sauces and types/shapes of pasta (preferably a visual guide).
[more inside]
posted by MiltonRandKalman
on Jan 4, 2009 -
5 answers
What simple pasta dish has just mushrooms and garlic and olive oil and some spices?
[more inside]
posted by davathar
on Dec 20, 2008 -
22 answers
Help me solve this scary pasta mystery: What was the name of the witch's hat in Heinz Scarios?
[more inside]
posted by atropos
on Mar 16, 2008 -
4 answers
I'm trying to find pastina, that tiny star-shaped pasta usually used in soups, somewhere in Orange County, CA. For some reason it seems to have disappeared off the shelves of the local supermarkets. (Albertsons and Ralphs are the two I've checked.) It's my husband's favorite comfort food and he has the flu right now, so I know he could use a little comfort. Any recommendations on stores that might carry it? (I'm in Huntington Beach if that helps.)
posted by platinum
on Jan 28, 2008 -
9 answers
I'm getting ready to make my first serious attempt at marinara. Recipes that I have seen vary on whether one should use whole tomatoes, canned tomatoes, tomato paste, tomato puree, or tomato sauce. What effect does it have on the finished product to use or not use any of these in particular?
[more inside]
posted by zebra3
on Dec 28, 2007 -
30 answers
Recommendations for Italian language learning software? This would be for someone who's not a rank beginner, but probably not quite up to intermediate level either.
[more inside]
posted by Naberius
on Dec 2, 2007 -
9 answers
