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Article #1124

Re: Junk Food Nation

#1124
From: Tim May
Date: Tue, 16 Aug 2005 04:29
23 lines
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In article <D7qdnVQcoZA39ZzeRVn-qw@rcn.net>, Jon Nadelberg
<news@nadelberg.com> wrote:

> 
> What is it about the combo of tomatoes, basil and olive oil that is so 
> freaking good?  Toss in some mozzarella, and it's perfect. 
> 

One of my most often made "easy dishes" is shell noodles, finely
chopped sun-dried tomatoes (either truly dried or packed in olive oil),
olive oil, and parmesan. Served cold, of course.

The little bits of dried tomatoes get inside the shells, the olive oil
coats everything, and the parmesan adds its own flavor.

This has the advantage of everything being storable for months, so
always available, without prior planning or shopping.

(And for the parmesan, I've tried the fresh-grated kind, but the Kraft
form in the green can works best, to my taste. And stores forever.)


--Tim May
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NNTP-Posting-Date: Mon, 15 Aug 2005 23:29:10 -0500
Subject: Re: Junk Food Nation
Date: Mon, 15 Aug 2005 21:29:09 -0700
From: Tim May <timcmay@removethis.got.net>
Newsgroups: misc.headlines,ba.food,co.food,nyc.food
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