>> ^jwray:
Our Pasta, who art in a colander, draining be your noodles. Thy noodle come, thy sauce be yum, on top some grated Parmesan. Give us this day our garlic bread, and forgive us our trespasses, as we forgive those who trample on our lawns. And lead us not into vegetarianism, but deliver us some pizza, for thine is the meatball, the noodle, and the sauce, forever and ever, Ramen.


Ramen.

>> ^Diogenes:
>> ^jwray:
Our Pasta, who art in a colander, draining be your noodles. Thy noodle come, thy sauce be yum, on top some grated Parmesan. Give us this day our garlic bread, and forgive us our trespasses, as we forgive those who trample on our lawns. And lead us not into vegetarianism, but deliver us some pizza, for thine is the meatball, the noodle, and the sauce, forever and ever, Ramen.

heh heh, excellent... but you really should have used quotation marks



Why? When I state our Noodly Lord's prayer I am not quoting.
It is a validation of my beliefs and a reassertion of those beliefs - not a quote.

>> ^jwray:
Our Pasta, who art in a colander, draining be your noodles. Thy noodle come, thy sauce be yum, on top some grated Parmesan. Give us this day our garlic bread, and forgive us our trespasses, as we forgive those who trample on our lawns. And lead us not into vegetarianism, but deliver us some pizza, for thine is the meatball, the noodle, and the sauce, forever and ever, Ramen.


heh heh, excellent... but you really should have used quotation marks

>> ^jwray:
Our Pasta, who art in a colander, draining be your noodles. Thy noodle come, thy sauce be yum, on top some grated Parmesan. Give us this day our garlic bread, and forgive us our trespasses, as we forgive those who trample on our lawns. And lead us not into vegetarianism, but deliver us some pizza, for thine is the meatball, the noodle, and the sauce, forever and ever, Ramen.


lmao

Bravo!

In reply to this comment by jwray:
Our Pasta, who art in a colander, draining be your noodles. Thy noodle come, thy sauce be yum, on top some grated Parmesan. Give us this day our garlic bread, and forgive us our trespasses, as we forgive those who trample on our lawns. And lead us not into vegetarianism, but deliver us some pizza, for thine is the meatball, the noodle, and the sauce, forever and ever, Ramen.

Our Pasta, who art in a colander, draining be your noodles. Thy noodle come, thy sauce be yum, on top some grated Parmesan. Give us this day our garlic bread, and forgive us our trespasses, as we forgive those who trample on our lawns. And lead us not into vegetarianism, but deliver us some pizza, for thine is the meatball, the noodle, and the sauce, forever and ever, Ramen.

Thanks for reminding me about those Wise wafflley cheesy crackers. Probably nothing redeeming going on there nutrition-wise, but dang, I've had a taste for them for two days now...

In reply to this comment by choggie:
nasty, dude-combos are better...anyone ever remember those Wise cheese waffle crackers???...that cheese powder they used was orange crack powder......

ewwww, fiefly!!....Both those snacks are toxic, the butter smell causes lung problems, and phenylketoneurics is a government plot to keep fat asses fat!!(phenylalanine -amino acid that could increase weight loss/control, sexual interest, memory enhancement, and alleviate symptoms of depression)Stick to popcorn on the stove top[olive oil and Parmesan]
and good ol' fashioned sugar-fizz.......

Not sayin' yer ass is fat, never seen it.....

>> ^choggie:
nasty, dude-combos are better...anyone ever remember those Wise cheese waffle crackers???...that cheese powder they used was orange crack powder......
ewwww, fiefly!!....Both those snacks are toxic, the butter smell causes lung problems, and phenylketoneurics is a government plot to keep fat asses fat!!(phenylalanine -amino acid that could increase weight loss/control, sexual interest, memory enhancement, and alleviate symptoms of depression)Stick to popcorn on the stove top[olive oil and Parmesan]
and good ol' fashioned sugar-fizz.......
Not sayin' yer ass is fat, never seen it.....


mmmmm toxic!
and we got some *quality participation here, I'm thinkin'!

nasty, dude-combos are better...anyone ever remember those Wise cheese waffle crackers???...that cheese powder they used was orange crack powder......

ewwww, fiefly!!....Both those snacks are toxic, the butter smell causes lung problems, and phenylketoneurics is a government plot to keep fat asses fat!!(phenylalanine -amino acid that could increase weight loss/control, sexual interest, memory enhancement, and alleviate symptoms of depression)Stick to popcorn on the stove top[olive oil and Parmesan]
and good ol' fashioned sugar-fizz.......

Not sayin' yer ass is fat, never seen it.....

Our pasta, who art in a colander, draining be your noodles. Thy noodle come, Thy sauce be yum, on top some grated Parmesan. Give us this day our garlic bread, and forgive us our trespasses, as we forgive those who trample on our lawns. And lead us not into vegetarianism, but deliver us some pizza, for thine is the meatball, the noodle, and the sauce, forever and ever. RAmen.

Critique????
Pathetic Comedy.
This geek may have natural birth-control in his genetics, and he must have read the eternal bachelor's remedial kitchen chemistry book if he thinks this amounts to eggplant parmesan.

Let's begin with his cookware.
Absolute shit. Finding any teflon cookware in someone's kitchen is a sure sign they know dick about anything culinary-Cast, stainless, copper, depending....try some Bourgeat or Ruffoni, not Cooksgreat™.

Uggghh....the prep of the eggplant, eggplant with a buncha dark, hardened pulp orlots of dark seeds will be foul, remove some of the stuff before slamming it into egg and crumb, dipshitz.

So you think some Italian breadcrumb will be just fine...plop that tasteless eggplant into tasteless egg mixture and minimally seasoned breadcrumbs from a box, into some tasteless crappy-ass oil, and slap some Ragu and tasteless Mozzerella onnit, bobs yer fuckin' uncle??Yer tastebuds have been frikkin' abused all you life, why not just make a PB&J and wash it down with some moo-juice.

No wonder the stickman here is so sickly pale and uninspiringly witless.

No olive oil, no fresh Parmesan, basil, no is there even a sauce worthy of the dish I could go on and on ad nauseum, of how little this resembles egplant parm, and how much less this guy knows the first thing about preparing anything short of meals accessed by way of opening a tin or tearing the lid from a carton-

upvote to insure this gets published( i would hate to have this diatribe lost in the discard pile)-then we can talk about what to feed geeks.

I put nutmeg into all cream-based sauces and soups... it's just a favorite of mine. If you put it in at the beginning and only use a little spot of it (probably 1/4 teaspoon would be fine) it brings a "homey" feel to the dish and brings out the sweetness which in the case of cream bases is a nice rounding out. I too wouldn't use Velveeta but the only replacement in this case would be cheddar or bleu because hard cheeses need to be added slowly and at high temperature in order to fuse properly. In this recipe, hard cheese (Parmesan, Romano, Gruyere, Asiago) would most likely stay seperate in the dish and coat the bottom of the pot. Not only that but I'd suspect it would take over teh flavor of the soup. A bit (1/2 cup?) of cheddar or bleu might be a nice addition though.

Peccorino is aged goat's milk cheese much like parmesan but with a sharp flavor reminescent of cheddar. It's good along with parmesan in anything parm is used for like alfredo, pizza and ziti. IT's my favorite for making macaroni and cheese (not boxed) sharper and goes great on popcorn. Also, use it to finish out a pot of risotto.

In reply to this comment by winkler1:
We brought back a ton of Pecorino from Italy - mostly well aged. What are good uses of it?